84 results about "Randia cochinchinensis" patented technology

The invention discloses a complex seasoning capable of removing fishy smell and flavouring, which is formed by improvement on the basis of traditional fragrance materials. Peppers and other heavy and spicy food are canceled; natural Chinese herbal medicines such as rhizoma nardostachyos, randia cochinchinensis Chinese angelica and the like are picked to be added; and a better proportioning composition of the Chinese herbal medicines and the traditional fragrance materials is found through many experiments, so that not only is the seasoning function of the traditional fragrance materials is fully remained, but also the characteristics of the Chinese herbal medicines are fully exerted, and the natural health complex seasoning capable of removing fishy smell and flavouring with unique taste is provided for people. The complex seasoning has the multiple functions of removing fishy smell, removing smell of mutton and flavouring; is convenient to use; can replace five spice powder, magnesium chloride hexahydrate, fricassee powder, barbecue seasonings and the like frequently used by cooking in kitchen; meets the requirements of people on diversity in cooking, health and nutrition; and isbeneficial to improving eating quality of household life and happiness index of life.

The invention relates to the field of a pickled flavor food and preparation of the pickled flavor food, and in particular relates to a randia cochinchinensis sauce with a function of promoting digestion, and a preparation method of the randia cochinchinensis sauce. The preparation method mainly comprises the following steps: (1) treating raw materials; (2) crushing, mixing and heating; (3) pickling; and (4) carrying out mixed fermentation. The randia cochinchinensis sauce and the preparation method of the randia cochinchinensis sauce have the characteristics that the special raw materials with specific proportion are adopted and are cooperated with hericium erinaceus, hawthorn, fructus amomi and endothelium corneum gigeriae galli, so that the randia cochinchinensis sauce has the functions of promoting the circulation of qi, harmonizing stomach and helping digestion; pueraria and liquorice are also fed into the randia cochinchinensis sauce, so that the randia cochinchinensis sauce has the functions of clearing heat and improving organism immune capability; the sauce has the function of promoting digestive absorption while adjusting the flavor, thus having good market prospect.

The invention belongs to the technical field of food, and particularly relates to spicy and hot salted meat or preserved meat and a preparation method thereof. The spicy and hot salted meat or preserved meat is characterized by comprising the following ingredients per 1000g meat: 15-50g refined salt, 15-50g chili, 15-20g pepper, 5-10g amomum tsao-ko, 30-100g white spirit, 20-50g sticky rice, 10-20g sesame, 10-20g randia cochinchinensis, 10-15g ginger, 10-20g white sugar and 5-8g anise. The preparation method comprises the steps of cleaning, initial curing, mixing, secondary curing and sealing. A preparation technology is simple, and the prepared salted meat or preserved meat has the advantages of unique flavor, good taste, convenience in eating, long shelf life and the like.

The invention relates to randia cochinchinensis paste for stimulating the appetite. The randia cochinchinensis paste is prepared from the following medicines in parts by weight: 135-145 parts of randia cochinchinensis fruits, 80-95 parts of dried orange peel, 65-70 parts of water chestnuts, 50-65 parts of collybia albuminosa, 45-60 parts of haws, 40-55 parts of pseudo-ginseng, 40-45 parts of radix astragali, 30-35 parts of chili paste, 30-40 parts of red jujubes, 35-50 parts of Chinese wolfberry fruits, 5-10 parts of a soy sauce, 5-10 parts of distilled liquor, 1-5 parts of rice vinegar, 5-10 parts of vegetable oil, 10-15 parts of garlic cloves, 10-15 parts of fresh ginger and 1-5 parts of table salt. The invention further discloses a preparation method of the randia cochinchinensis paste. The randia cochinchinensis paste disclosed by the invention is outstanding in mouth feel, outstanding in nutrition, unique in taste, rich in mouth feel and appropriate in pepperiness; the eating field of randia cochinchinensis is greatly extended, and the randia cochinchinensis paste can be widely used for cooking means of steaming, frying, mixing, dipping and the like; the randia cochinchinensis paste has the effects of stimulating the appetite and promoting digestion; and the preparation method is simple and practicable, and convenient to operate, and specific efficacies and fragrance of the randia cochinchinensis are reserved.

The invention relates to a bittern package formula and a method for preparing bittern by adopting a bittern package. The bittern package is prepared through proportioning over twenty kinds of natural perfumes, i.e., cassia twigs, small fennel, dried tangerine peel, areca catechu, eugenia caryophyllata, syzygium aromaticum, costus root, tsaoko cardamon, randia cochinchinensis, mutmeg, pepper, fructus amomi, pericarpium zanthoxyli, amomun fruits, Murraya paniculata, cardamom, vanilla, spice leaf, glycyrrhiza uralensis, cassia bark, aniseed and siraitia grosvenorii and elaborately decocting; the bittern and dishes prepared by adopting the bittern package are good in color, aroma and taste. Bittern materials contain cassia barks, the amomun fruits, the glycyrrhiza uralensis, the small fennel, the cloves, the pericarpium zanthoxyli and the like, thereby further having the effects of benefiting Qi and blood, strengthening the intestines and stomach, dispelling the cold-evil by warming the middle warmer, invigorating the lung and the kidney, dispelling phlegm and cold, being aromatic and strengthening stomach, expelling pathogenic wind and easing pain, regulating the flow of Qi to alleviate pain and dispelling roundworms.

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce is prepared from the following raw materials in parts by weight: 9-14 parts of salted canarium pimela koening, 3-6 parts of dried randia cochinchinensis, 15-22 parts of salted and fermented soya paste, 2-4 parts of table salt, 2-4 parts of white sugar, 0.4-0.8 part of citric acid, 1.0-1.8 parts of seed powder of Chinese prickly ash, 2-3 parts of dried seed powder of conical redpepper fruits, 2.5-3.5 parts of garlic, 3-5 parts of fresh ginger, 8-14 part of vegetable oil, 0.05-0.1 part of xanthan gum and 38-53 parts of water. The seasoning sauce is simple in preparation method, the method is easy and convenient to operate, and easy to control; the seasoning sauce is rich in flavor, is sweet, sour, salty, spicy, and pungent, and is convenient to eat, and thus the seasoning sauce is an ideal seasoning.

The invention provides a hemp protein peptide beverage and a preparation method thereof. The beverage includes the following raw materials in parts by weight: 20-40 parts of hemp seed protein peptide hydrolyzate, 2-3 parts of xylitol, 1-3 parts of banana pulp water-soluble cellulose, 0.5-1 part of longan pulp polysaccharide, grape seed extract 0.1~0.3 parts of huangpi extract, 0.1~0.3 parts of xanthan gum, 0.1~0.2 parts of guar gum, 0.01~0.02 parts of sodium carboxymethyl cellulose, vitamin C? 0.03~0.06 parts, 0.1~0.2 parts of citric acid, 0.3~0.5 parts of sodium citrate, 100~120 parts of deionized water. The beneficial effects of the invention are: beneficial to human health, easy to absorb, anti-oxidation, lowering blood pressure, lowering blood fat, enhancing immunity, promoting mineral absorption, regulating gastrointestinal microenvironment and anti-fatigue.

The invention relates to health-care fodder for bamboo rats and a preparation method thereof. The health-care fodder is prepared from the following raw materials in parts by weight: 100 parts of bamboos, 100 parts of niblets from a late milk-ripe stage to an early dough stage, 60 to 70 parts of sweet potato buckwheat powder, 70 to 90 parts of organic matter, 20 to 30 parts of pawpaws, 5 to 6 parts of health-care extract and 2 to 5 parts of 10 percent mass of monascus, wherein the health-care extract is prepared from caulis bambusae in taeniam, randia cochinchinensis, acanthopanax, radix angelicae and notopterygium roots according to a weight ratio of 2 to 3 to 1 to 1 to 2, and the organic matter is prepared from bean dregs, cottonseeds and fishbone dust which are mixed according to a weight ratio of 3 to 2 to 1. According to the health-care fodder, nutrient elements necessary for the growth of the bamboo rats are satisfied, additionally, the immunity of the bamboo rats is increased, and the health-care extract is added to the fodder, so that parasites such as acarid, mycete and the like which are parasitic in intestinal tracts of the bamboo rats are effectively reduced, so as not to cause chronic nephrosis and other inflammations of the bamboo rats.

The invention discloses a hollowed wampee sauce and a preparation method thereof. The method comprises the following steps: 1) selecting a raw material and treating; 2) performing high-speed dispersion emulsifying treatment: crushing hollowed wampee fruit obtained from step 1) with a beater, then adding pure water of the same weight, putting in a high-speed dispersion emulsifier to give a high-speed dispersion emulsion; 3) performing pressurized extraction: putting the emulsion treated in step 2) in a high pressure tank, pressurizing to 4kg / cm<2>, so that the pressure is uniform, and maintaining for 10-15min, then restoring to normal pressure in 1-3s, and obtaining a pulp extract mixture; 4) pickling: adding salt into the pulp extract mixture obtained from step 3) to be sealed in a container 3-4 months, 5) adding ingredients for pickling: taking out the pickled material obtained from step 4), adding the ingredients and mixing well, then adding to the sealed container to be pickled for 1-2 months; 6) subpackaging and sterilizing to obtain a finished product.

The invention belongs to the technical field of food processing, and particularly relates to health care oatmeal with a function of loosing weight, and a preparation method of the health care oatmeal. The health care oatmeal is prepared by the following raw materials: oatmeal, Chinese wampee fruits, rhodomyrtus tomentosa, mulberries, lotus leaves, herba lycopi and xylitol. The health care oatmeal with the function of loosing weight is prepared by combining the effective extraction components of natural fruits and plant extract components with effect of homology of medicine and food, thus having the effects of loosing weight, lubricating the intestines, relaxing the bowels, helping digestion, inhibiting appetite, removing fat and reducing blood pressure, balancing nutrition, beautifying and protecting skin, and the like; the health care oatmeal also has the characteristics that the raw materials are easily available, the operation is simple, the flavor is unique, the taste is good, the taking is convenient, etc.

The invention discloses a randia cochinchinensis seedling cultivation method. The method comprises the following steps of seed collecting, seed treating, germination accelerating, seedling transplanting, managing and grafting. The randia cochinchinensis seedling cultivation method is easy to operate and master, seedlings emerge uniformly, the survival rate is large, cost is low, seedling cultivation time is short, and the number of the seedlings is large.

The invention discloses a sour murraya euchrestifolia processing method, and belongs to the technical field of food processing. The specific processing process includes the seven steps of picking at proper time, cleaning and screening, airing, blanching, pit extruding, pickling, canning and exposure. The method effectively solves the problems that sour murraya euchrestifolia manufacturing is complex in procedure and sour murraya euchrestifolia is not easy to store. The method has the advantages that sour murraya euchrestifolia is completely manufactured with hands, the processed sour murraya euchrestifolia can keep natural color of murraya euchrestifolia, is uniform, can be stored over 3 years, does not contain preservatives, is unique in flavor and sour in taste, can effectively eliminate stink odor of some meat, can help digestion, reduces fat, invigorates the stomach and the spleen, increases appetite and is convenient to carry and hygienic to eat, and the method is easy and convenient to use and easy to operate.

The invention discloses a chicken feed additive and a preparation method thereof, and relates to the technical field of feed additives. The chicken feed additive is prepared from the following Chinese herbal medicine raw materials in parts by weight: 15-30 parts of lindera, 25-50 parts of myrtle, 10-20 parts of folium nelumbinis, 10-15 parts of pittosporum seeds, 10-25 parts of cratoxylum ligustrinum leaves, 25-45 parts of randia cochinchinensis, 15-25 parts of prepared rehmannia roots, 15-25 parts of cinnamon, 10-25 parts of dried gingers, 10-15 parts of radix bupleuri, 15-25 parts of ligusticum wallichii, 10-20 parts of mints, 20-50 parts of common andrographis herb, 25-30 parts of rhizoma atractylodis, 10-20 parts of notopterygium and 10-25 parts of unprocessed rhizoma pinelliae. The chicken feed additive disclosed by the invention can be used for enhancing the immunity and disease resistance of the chicken, promoting the growth of broilers and improving the chicken quality.

The invention discloses a medicine combined soaking preparation for treating anaphylactic rhinitis and a preparation method thereof. The preparation comprises the following combined soaking components in parts by weight: 5 to 10 parts of Chinese date, 20 to 50 parts of ginger, 1 to 5 parts of chili, 0 to 10 parts of Chinese angelica, 2 to 10 parts of edible salt, 0 to 10 parts of mint, 1 to 5 parts of randia cochinchinensis fruit, rice vinegar accounting for 0.3 to 1 time of the total weight part of the combined medicines, and mineral water accounting for 0.1 to 0.5 time of the total weight of the combined medicines. The combined soaking preparation comprises soaking agent, tablets or granules, optimally soaking agent. The preparation uses raw materials with safety and non toxic or side effects, and is matched with a scientific taking method to ensure the medicament to directly reach the focus to achieve the functions of removing toxicity and disinfecting, activating blood and reducing phlegm, dredging microcirculation, promoting vital energy to remove coldness, inducing perspiration and relieving heat. The preparation has quick response, treats both symptoms and root causes, has the functions of promoting digestion and reinforcing body immunity, can be used for treating pharyngitis and influenza, relieving pains of body fatigue of a patient with diabetes mellitus, and has low cost and good curative effect.

The invention provides a conditioning and nourishing facial mask, which comprises 1.2-3% plant composition in terms of mass percentage; the plant composition is the fruit extract of Hawthorn fruit, the root extract of Hawthorn, and the leaf extract of black rice tree, The weight ratio of the fruit extract of the hawthorn fruit, the root extract of hawthorn, and the leaf extract of the black rice tree is (0.4‑1): (0.4‑1): (0.4‑1). This mask regulates facial capillary microcirculation, helps improve facial skin, detoxifies beauty, accelerates cell repair, and also has the effect of scavenging free radicals and resisting cell oxidation.

The invention belongs to the field of food processing, and particularly relates to a milk tea with randia cochinchinensis fruits and a preparation method thereof. The milk tea is prepared by combining randia cochinchinensis fruit powder, green tea powder, buffalo milk powder, citric acids, table salt and xylitol. The milk tea has various health-care efficacies of removing summer-heat, resolving food stagnation, eliminating dampness, dispelling the wind and heat, promoting urination, removing toxicity, invigorating the spleen, strengthening the stomach, reducing blood sugar, reducing blood lipid, reducing blood pressure, reducing weight and the like, and has the characteristics of simple preparation, special flavor, refreshing without sweet mouth feel, rich milk fragrance, comprehensive nutrition and the like.

The invention discloses healthcare wine capable of strengthening stomach and tonifying qi and a production method thereof. The healthcare wine is produced by use of the following raw materials in parts by weight: 90-100 parts of emblic leafflower, 50-60 parts of randia cochinchinensis fruits, 30-40 parts of walnut flesh, 5-25 parts of longan aril, 15-25 parts of rhizoma curculiginis, 15-28 parts of rhizoma ligustici wallichii, 15-30 parts of Chinese yam, 10-25 parts of songaria cynomorium herb, 15-20 parts of gordon euryale seeds, 15-20 parts of Chinese dates, 5-25 parts of white peony root, 5-15 parts of morinda root, 3-25 parts of rhizoma zedoariae, 5-25 parts of licorice root, 13-25 parts of wolfberry fruits, 5-20 parts of cuscuta chinensis, 13-30 parts of pericarpium citri reticulatae, 5-25 parts of flos caryophylli, 15-30 parts of natural spice and 10-12 parts of activation yeast. The healthcare wine is precise in prescription and proper in compatibility of medicines, and has the efficacies of strengthening the stomach, tonifying qi, promoting blood circulation, nourishing yin, tonifying the physical body and the like, thereby being environmentally-friendly and green healthcare wine.

The invention provides a processing method of randia cochinchinensis, hedychium chrysoleucum and tea nutrition powder. The randia cochinchinensis, hedychium chrysoleucum and tea nutrition powder is prepared from the following raw materials in parts by weight: 30-35 parts of randia cochinchinensis juice, 25-30 parts of randia cochinchinensis pulp, 20-25 parts of hedychium chrysoleucum pulp, 10-15 parts of tea powder filter residue, 2-3 parts of citric acid, 0.4-0.6 part of sodium ascorbate, 0.3-0.4 part of gelatin and 0.3-0.4 part of sodium alginate, and the preparation is 100 parts by weight. The processing method comprises the steps: pretreatment and preparation of the randia cochinchinensis, preparation of a tea powder extracting solution, treatment of the hedychium chrysoleucum, homogenization, sublimation drying, pulverization and the like. The method provided by the invention adopts the randia cochinchinensis, the tea and the hedychium chrysoleucum as the main raw materials, and adopts the tea powder extracting solution for pulping the hedychium chrysoleucum, so escape of the nutrient components of the hedychium chrysoleucum is avoided, the nutrient substances in the nutrition powder is more balanced, and the nutrition powder has the health care effects of removing summer-heat, relieving dyspepsia, warming the middle-jiao, strengthening the stomach and the like.

The invention discloses a medicine for treating urethral calculus and a preparation method thereof, and belongs to the field of traditional Chinese medicine. The medicine is composed of the following effective raw materials: water hyacinth, gomphostemma root, aeginetia indica, common leafflower herb with root, Chinese brake herb, juniperinum, Indian damnacanthus herb, bergia ammannioides roxb, edelweiss, randia cochinchinensis, juniper, eragrostis pilosa, horsetail, hawkweed, Japanese snailseed root and gold sakura. The raw materials of the medicine are compatible, and accord with the theory of traditional Chinese medicine and modern medicine and pharmacology; the medicine has the effects of activating qi and resolving stagnation, treating stranguria and removing calculus, resisting inflammation, promoting urination, dispelling the wind and relieving pain, thus the medicine has unique effects on the symptoms, such as frequent micturition, micturition pain, copious urine, pyuria and hematuresis caused by the urethral calculus. The medicine is convenient to take, is safe, reliable and free of toxic and side effect, and no recrudescence is caused after healing. The medicine has an accurate curative effect for treating urethral calculus, and achieves the aim of treating both symptoms and root causes, thus the medicine is worth being promoted and applied in clinic widely.

The invention discloses a preparation method of spicy randia cochinchinensis fruit compound seasoning sauce, and relates to the field of seasoning sauce preparation. The invention specifically relatesto a preparation method of spicy randia cochinchinensis fruit compound seasoning sauce comprising the following steps: selecting raw materials, namely selecting randia cochinchinensis fruits which are free of mildew, free of peculiar smell, not affected with damp and yellowish-brown in color; selecting chili peppers which are fresh, bright in color and luster as well as free of disease, insect and pest; selecting garlic which are full as well as free of disease, insect, pest and decomposition; and then, carrying out washing, namely thoroughly washing the randia cochinchinensis fruits, the chili peppers and the garlic by using clean water so as to have dust and debris on surface removed, thereby avoiding impurities, wherein washing time of the dried randia cochinchinensis fruits is controlled within 5 minutes so as to avoid absorption of excessive sewage by the randia cochinchinensis fruits during the soaking process. The preparation method of the spicy randia cochinchinensis fruit compound seasoning sauce is simple in processes; and the prepared spicy randia cochinchinensis fruit compound seasoning sauce has unique flavor. Thus, development directions, including functions, diversification and convenience, of condiments in China are met. In addition, a novel way of randia cochinchinensis deep-processing utilization is opened up.

The invention belongs to the technical field of food processing, and particularly relates to a manufacturing method of an aromatic spiced turnip. The aromatic spiced turnip is prepared from the following raw materials in parts by weight: 10-15 parts of turnip, 3-7 parts of fermented black bean, 2-5 parts of glutinous rice sweet wine, 1-3 parts of salted kumquat, 2-5 parts of Randia cochinchinensis, 0.3-0.7 part of Emblica officinalis and 0.7-1.2 parts of table salt. The manufacturing method is suitable for large-scale production. The spiced turnip has the advantages of pure mouthfeel and aroma, crisp taste, unique flavor and rich nutrients, can promote digestion functions of the stomach and intestines, and has the effects of stimulating the appetite and relaxing the bowels.

The invention discloses plant fungicide special for randia cochinchinensis trees and a production method of the plant fungicide. The plant fungicide is characterized by being prepared from 25-35 parts of galangal, 20-30 parts of Chinese prickly ash, 10-15 parts of tobacco, 5-10 parts of thunder god vines, 5-10 parts of lemon grass, 2-4 parts of folium ginkgo, 2-4 parts of syzygium aromaticum and 2-4 parts of sapindus mukorossi gaertn. According to the plant fungicide, multiple types of natural compound active substances are adopted, the sterilization, insecticidal, antimicrobial and antibacterial effects are achieved for main diseases of randia cochinchinensis trees, and the disease prevention and sterilization effects are further achieved. The plant fungicide has the advantages of being high in sterilization and disinfection efficiency, wide in antibacterial spectrum, high in selectivity, safe and stable for people and livestock, free of drug residues, free of pollution to the environment, free of damage to crops and the like.

The invention provides a cooking method of chicken and relates to the technical field of processing of foods. The method comprises four steps of selecting and pretreating chicken, pickling, carrying out microwave treatment and stewing. A pickling material for pickling the chicken is prepared by mixing the following raw materials: cinnamon powder, licorice powder, ginger powder, randia cochinchinensis powder, table salt, brown sugar juice, wine, fennel powder, corn stigma extract, wheat germ extract and mushroom extract. Compared with the conventional cooking method, the technical manners of specially pickling, carrying out microwave treatment and stewing are combined in the method; the formation of flavor substances and fresh sweet substances is improved; the cooked chicken soup is rich innutrition, rich in fragrance and fresh and sweet in taste; the taste and the quality of the chicken soup are improved.

The invention relates to a mantis shrimp healthcare freshness-retaining rice cake and a preparation method thereof. The mantis shrimp healthcare freshness-retaining rice cake consists of the following materials in percent by weight: 60%-85% of round-grained sticky rice, 5.5%-15% of mantis shrimp enzyme hydrolyzed protein powder, 1.4%-2.5% of glucosamine hydrochloride, 5%-12% of randia cochinchinensis leaf, 3%-10% of Herba Euphorbiae Hirtae and 0.1%-0.5% of tara gum. The rice cake is prepared from the materials by virtue of multi-way processing means. The mantis shrimp healthcare freshness-retaining rice cake disclosed by the invention not only solves a problem that mantis shrimp enzyme hydrolyzed protein powder is obvious in bitter and raw taste and cannot be used as a food base material, but also enables a nutrient healthcare value to be higher while improving anti-bacterial, anti-corrosive, freshness-retaining and anti-ageing capabilities of the rice cake and prolonging a quality guarantee period of the rice cake, so that a freshness-retaining shelf life is longer. The mantis shrimp healthcare freshness-retaining rice cake disclosed by the invention is fragrant in smell, delicious and pure in taste, and easy to absorb and utilize by a human body. By being eaten frequently, the mantis shrimp healthcare freshness-retaining rice cake can promote absorption of calcium of the human body, can strengthen the tendons and bones, can regulate microecological balance of the human body, can prevent and treat common diseases such as osteoporosis, hyperostosis and arthrophlogosis; moreover, waste materials are comprehensively utilized, and therefore, the mantis shrimp healthcare freshness-retaining rice cake achieves great social, ecological, environmental and economic benefits.

The invention discloses a traditional Chinese medicinal extract for treating cervical spondylosis and a preparation method for the traditional Chinese medicinal extract, relates to the technical field of cervical spondylosis treatment, and mainly solves the problems of low cure rate and high recurrence rate of existing medicine for treating the cervical spondylosis. The medicinal extract comprises the following raw materials in parts by mass: 9-28 parts of radix paeoniae alba, 11-26 parts of radix puerariae, 12-27 parts of concha margaritiferallsta, 8-21 parts of campsis grandiflora, 7-26 parts of corydalis amabilis, 13-27 parts of turmeric, 12-31 parts of hematoxylon, 7-22 parts of artemisia anomala, 7-23 parts of wilson's passion flower, 12-29 parts of citronella, 7-26 parts of radix zanthoxyli, 12-24 parts of fructus liquidambaris, 16-32 parts of sinomenium acutum, 13-28 parts of three-flowered bluebeard herb, 11-27 parts of jasmine leaves, 6-25 parts of herb of sessile skullcap, 8-26 parts of randia cochinchinensis, 6-27 parts of galangal, 12-30 parts of liquid distilled from clove, 8-27 parts of pericarpium citri reticulatae and 5-18 parts of liquorice. The medicinal extract can promote disappear of the cervical spondylosis, and the total cure effective rate is over 98 percent.

The invention discloses a dried randia cochinchinensis processing method, and belongs to the technical field of food processing. A specific processing process comprises totally seven steps of: timely harvesting, cleaning and screening, squeezing removal of kernels, color protection, blanching, baking and packaging. By the method, the problems of complex dried randia cochinchinensis processing procedures, high discoloration rate and intolerance to storage are effectively solved. The method has the benefits that purely manual processing is adopted, the processed dried randia cochinchinensis can keep the natural color of randia cochinchinensis, and is uniform, consistent, more tolerant to storage, convenient to carry and sanitary, can be stored for more than 5 years without discoloration, has a unique flavor and bitter mouth-feel, and can be used for effectively eliminating stink odor of some meat, helping digestion, burning fat, invigorating the stomach and the spleen and promoting appetite, and moreover, the method is convenient and easy to operate.

The invention discloses a traditional herba preparation preventing hair loss. The traditional herba preparation is composed of an essence extracting solution and concentration cream. The essence extracting solution is prepared from, by weight, 10-13 parts of wintercreeper, 10-13 parts of peach kernels, 8-10 parts of black sesame, 20-25 parts of leonurus, 5-7 parts of hairyvein agrimony, 3-7 parts of gray gum, 9-12 parts of white polygonum multiflorum, 3-7 parts of serissa serissoide and 3-7 parts of ginseng. The concentration cream is prepared from, by weight, 1-2 parts of rubus idaeus, 3-5 parts of white willow bark extract, 3-5 parts of randia cochinchinensis, 3-5 parts of ox horns, 8-10 parts of wild jujube root bark, 1-2 parts of radix rubiae, 3-5 parts of lavender, 3-5 parts of roasted polygala tenuifolia and 3-5 parts of mulberries. The traditional herba preparation has the effects that few toxic and side effect is caused, and the treatment period is short.

A high-efficiency management method in the cultivation of wampum bark. Specifically: Dilute the fertilizer into a liquid nutrient solution, and then absorb it into a solid nutrient solution by a water-retaining agent; lay out 3 to 4 water and nutrient storage pits around the plants of P. chinensis, and fill the solid nutrient solution for storage. The solid nutrient solution will be released slowly to be absorbed by the yellow bark plants. When the solid nutrient solution in the storage pit is released, the storage pit can be filled with water, and the water-retaining agent in the storage pit will absorb and solidify the water again. , when it is dry, it will be slowly released for the absorption of the yellow bark plants; when additional fertilizer is needed, first dilute the fertilizer to the required concentration of nutrient liquid fertilizer, then fill the nutrient liquid fertilizer into the storage pit until it is full, and store the water retaining agent in the pit It will absorb and solidify the nutrient solution, and slowly release it for the absorption of the mountain yellow bark. The yellow bark can be supplied and absorbed in a long-term, balanced and complete manner, without loss or waste of fertilizer and water; it is one of the most effective measures for balanced water and fertilizer application.

The invention discloses a traditional Chinese medicine composition for treating prosopalgia caused by wind-heat attacking superficies. The traditional Chinese medicine composition is characterized by being prepared from the following medicinal materials in parts by weight: 30-40 parts of honewort, 6-9 parts of equisetum hiemale, 10-14 parts of artemisia eriopoda, 16-20 parts ofoppositeleaf fig roots and leaves, 6-9 parts of phlomis younghusbandii, 15-18 parts of gray vernonia, 10-15 parts of randia cochinchinensis, 20-25 parts of himalayan willowweed herb, 25-30 parts of vittaria flexuosa, 20-25 parts of Japanese raspberry root, 9-12 parts of viola hamiltoniana, 6-9 parts of cocculus orbiculatus, 30-40 parts of gaultheria, 12-15 parts of south china blueberry, 6-10 parts of yunnan notopterygium, 3-6 parts of saposhnikovia flower, 2-3 parts of stellate craibiodendron roots, 6-9 parts of denseflower bulbophyllum herb, 12-15 parts ofrhizoma dioscoreae zingiberensis, 6-9 parts of Chinese starjasmine stem, 10-15 parts of boehmeria macrophylla and 5-7 parts of liquorice. The traditional Chinese medicine composition disclosed by the invention is used for treating the prosopalgia caused by wind-heat attacking superficies, and is high in effective rate, and reliable in curative effect; and the prosopalgia does not reappear after being cured.

The invention discloses a processing method of duck meat, and belongs to the technical filed of food processing. The processing method of the duck meat comprises the following steps: picking duck feathers, carrying out pickling, and carrying out packaging. According to the processing method, treatment agents with dissolving and grease removing effects are added into warm water, and the ducks are soaked in the warm water with the treatment agents; therefore, the edible alkali in the treatment agents and the hydrophilic and oleophilic components in the pomelo peel can combine with the grease on the surfaces of the feathers, as well as dissolve the grease into the water, so that the infiltration effect of the water on the feathers is improved and rapid picking of the duck feather is facilitated. Moreover, seasonings including maple leaves, mangnolia officinalis, lychee fruit shell, randia cochinchinensis and orange osmanthus are added during the pickling process of the duck meat, and the processes of soaking, cooking and air-drying are performed, so that the active ingredients of the seasonings fully infiltrate the duck meat and synergistically effect. The pickled duck meat is better in edible flavor, rich in nutrition and suitable for nourishing, and has the effects of dredging collateral, activating blood circulation, promoting digestion, and tonifying the spleen.