130 results about "Spicy food" patented technology

The instant freeze dried hot and spicy food consists of staple food and auxiliary food. The staple food is freeze dried and may be served simply after being scalded in hot water. The auxiliary food includes sauce and seasoning, the sauce is cooked with butter, Pixian County broad bean paste, beef, sesame and peanut paste, chili powder, ginger, garlic and prickleash; and the seasoning is mixture of salt, monosodium glutamate and chili powder. The staple food, the sauce and the seasoning in the weight ratio of 1 to 1-1.2 to 0.25-0.35 are packed separately and set inside one outer package. The instant freeze dried hot and spicy food is produced through an industrial process and convenient in eating.

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 present invention relates to base materials for health spicy soup and a preparation method thereof. The base materials for health spicy soup comprises tsaoko, myristicae semen, kaempferia galamga, cardamom, costus root, clove, dried old orange peel, flower bud of lily magnolia, dahurian angelica, cinnamon, long pepper, amomun fruit, medicated leaven, parched hawthorn fruit, angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, leaf of purple operilla, ox bone, pig bone, chicken, duck, lobster sauce, Sichuan Province Pixian County bean paste , beef tallow, and balance flavouring. The broth prepared by blending twelve Chinese traditional medicines of angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, and leaf of purple operilla, with ox bone, pig bone, chicken, and duck can effectively harmonize the functions of the five internal organs, has the efficacies of regulating menstruation, regulating qi, tonifying blood, nourishing yin, nourishing blood, and tranquilizing, can enable the interior of human body to be health, the skin of human body to be smoothing, and the facial complexion to be ruddy.

The invention relates to the field of spicy food processing equipment and particularly to an automatic production device of chili sauce. The device comprises a chili stir-frying mechanism and a chopping and mixing mechanism, wherein the chili stir-frying mechanism comprises a stir-frying assembly, a vibration assembly, an anti-sticking assembly, a guide funnel and a horizontal moving plate, two spaced support feet are arranged at the bottom of the guide funnel, the stir-frying assembly comprises a stir-frying pan, a closing component and a mounting block, and a heater is arranged in the mounting block. The device has the benefits as follows: by the aid of the anti-sticking assembly, a first shoveling plate and a second shoveling plate on a connecting block can scrape chili sticking to theinner wall of the stir-frying pan, an outlet of a discharging box can be opened or closed by the closing assembly, the condition that chili is discharged from the outlet of the discharging box and wasted during stir-frying can be avoided, besides, the whole separation plate can be vibrated by an anti-blockage assembly, and blockage of a discharging hole in the separation plate can be avoided.

The invention relates to a beef oily essence, which is made from beef note (mainly a mixed flavor of lean beef and beef fat) + cream aroma + coke aroma+ spice aroma + green aroma+ nut aroma +scallion garlic aroma notes. The finally prepared essence has a strong beef flavor, has a good flavoring effect in spicy foodstuff, has good fragrance stability, and can be used to make spicy food to maintain good fragrance within shelf-life.

The invention relates to bagging and packaging integrated equipment for spicy food, which comprises a rack. A turntable is arranged on the rack; clamping devices matched with the packaging bags are uniformly arranged on the turntable; a bag feeding device, a bag opening device, a bagging device, a material pressing device, a bag sealing device and a discharging conveying groove which are matched with the clamping devices are sequentially arranged on the rack in the rotating direction of the turntable; the material pressing device comprises a material pressing seat arranged on the rack; a material pressing rotating block is hinged to the material pressing seat; the material pressing rotating block is connected with a material pressing air cylinder on the material pressing seat; a material pressing lifting guide rail in the vertical direction is further arranged on the material pressing seat; the material pressing lifting guide rail is matched with a material pressing movable block; thematerial pressing movable block penetrates through the material pressing rotating block and is connected with a material pressing block capable of being inserted into a packaging bag of a material pressing station; a pressing device is arranged between a bagging station and a bag sealing station; small bags of food are pressed into packaging bags through the pressing device, a bag sealing space isreserved, continuous and integrated spicy food bagging is achieved, and the working efficiency is improved.

The invention discloses a spicy sesame peanut sauce and a preparation method thereof. The spicy sesame peanut sauce is prepared from the following raw materials by weight part: 5-10 of basil seeds, 5-10 of sesame seeds, 10-13 of shelled sunflower seeds, 15-30 of peanut kernels, 1-2 of lithospermum, 2-3 of Purple perilla, 1-2 of male silkworm moth, 2-3 of Acacia flowers, 1-2 of mulberry leaves, 2-3 of grape leaves, 2-3 of Caulis Lonicerae, 1-2 of Herba Leucatis Molloissimae, 1-2 of clove, 3-6 of dried ginger, 5-10 of dry red pepper, 4-8 of Moringa seed powder, 2-5 of white spirit, 4-9 of salt, 3-6 of dark soy sauce, and a proper amount of vegetable oil. The spicy sesame peanut sauce has the blended cooked flavor of a variety of plant seed kernels, and is adjusted to a spicy taste. Being spicy and delicious, the spicy sesame peanut sauce especially goes well with rice, and can increase appetite. The beneficial Chinese medicinal ingredients added into the formula not only can clear heat and remove toxicity, and reduce the side effects of spicy food, but also can promote growth and enhance the immunity and disease resistance.

A composite spicy food preservation agent including Single-laurate glyceride, dehydro sodium acetate, potassium sorbate, Nipagin acetate, sodium diacetate, Natamycin, Nisin, and other components. Using preservation of biological and chemical composition which are safe to human body , the preservation agent can prevent the deterioration caused by microorganism, improve the save performance, and extend the guarantee period of spicy food to at least one time longer than the similar commercial preservation agents.

The invention discloses a method for producing spicy and fragrant chicken feet. The method comprises steps as follows: raw materials, namely, chicken feet, are washed cleaned and drained; the chicken feet are placed in a soaking solution to be soaked at the temperature of 0-10 DEG C for 1-3 h, wherein the soaking solution is prepared in the mass ratio of cooking wine to ginger to green Chinese onions to white sugar to salt to water being (1-10):(1-5):(1-5):(0.5-2):(5-15):100; the chicken feet are baked at the temperature of 30-50 DEG C for 0.5-1 h; the chicken feet are stewed in soy sauce for 2-5 h, wherein a stewing solution comprises components in parts by weight as follows: 0.5-1 part of chili, 0.3-0.8 parts of pepper, 1-2 parts of rhizoma kaempferiae, 1-2 parts of star anise, 2-5 parts of anise, 2-5 parts of liquorice roots, 2-6 parts of monosodium glutamate, 6-10 parts of salt and 0.5-1 part of sugar; the chicken feet are drained and baked at the temperature of 30-50 DEG C for 0.1-1 h. Chicken foot food forms a series, has spicy, fresh, fragrant, five-spice-flavored, light tastes and the like and tastes good, particularly, the spicy taste is significantly reduced, the food only has the light spicy taste, consumers those cannot eat spicy food can eat the food, requirements of more consumers are met, and the larger market is gained.

The invention discloses a traditional Chinese medicine for treating anemia, which comprises the following raw materials in part by weight: 5 to 15 parts of Chinese angelica, 8 to 15 parts of dried orange peel, 3 to 10 parts of immature bitter orange, 5 to 10 parts of hawthorn fruit, 10 to 15 parts of chicken's gizzardskin, 5 to 10 parts of malt, 5 to 1t parts of astragalus, 5 to 15 parts of Codonopsis pilosula, 8 to 15 parts of white paeony root, 10 to 15 parts of rehmanniae vaporata, 5 to 10 parts of longan, 10 to 20 parts of suberect spatholobus sem, 3 to 10 parts of liquoric root, 5 to 15 parts of large head atractylodes rhizome, 10 to 30 parts of fructus ligustri lucidi and 10 to 15 parts of donkey-hide gelatin. The raw material components of the formula are mixed and decocted for three times and decocted for 30 to 50 minutes each time. The decoction is taken by three times, namely one time in the morning, one time at night, and one time in the morning of next day. 10 medicines form a treatment period. And cold and spicy foods are prohibited when the medicine is taken. The medicine is pure traditional Chinese decoction and has the effects of tonifying qi of middle-jiao energy, tonifying spleen, soothing liver, regulating qi, promoting digestion, appetizing, cooling blood, stop bleeding, clearing liver, clearing away heat, regulating kidney, promoting generation of body fluid, tonifying Qi and promoting blood generation. The medicine is a pure traditional Chinese medicine, prevents side effect after being taken and is good in treatment effect and quick in effectiveness.

The invention relates to a making method of spicy beef seasoned with soy sauce. The method is used for solving the problems that existing beef seasoned with soy sauce is single in flavor, the flavor of spices is strong, taste is various, and the making technology is complex. The making method includes the detailed steps that material selecting and arranging are performed, material liquor is made,pickling is performed, boiling is performed, and standing soaking and cooling making are performed. The spicy beef seasoned with soy sauce which is made through the method has a special flavor, and fills up a market blank, the variety of the beef seasoned with soy sauce is enriched, and the demands for spicy foods of consumers are met; according to scientific experiments, the reasonable usage quantities of food raw materials of all varieties are determined, while the appropriate taste of the beef seasoned with soy sauce is ensured, the hardness, the elasticity and the chewiness of the beef seasoned with soy sauce are improved, and the beef is spicy, delicious, and good in color, aroma and taste.

The invention provides an automatic counting barrel for hot and spicy food sticks. The automatic counting barrel is that the original bamboo stick storing barrel is designed into a barrel body and a counter; a bamboo stick inlet can send feedback to the counter, so that the counter can automatically count the bamboo sticks.

The invention provides a spicy seasoning package which is prepared by the following steps: evenly mixing chili powder, pepper powder, star aniseed powder, ginger powder and garlic powder based on the weight ratio of (4.5-5.5):(4.5-5.5):(1.5-2.5):(0.5-1.5):(0.5-1.5); and then, packaging every 5-50g of mixture into gauze or a high-fiber filter paper bag to obtain the spicy seasoning package provided by the invention. The spicy seasoning package provided by the invention is characterized in that spicy seasonings are processed into a seasoning package, and the seasoning package is directly put into a food cooking container when the food is processed, thereby simplifying the processing procedures of the spicy food, improving the utilization efficiency of the seasonings, and lowering the processing cost of the food.

The invention provides a three-layer eight-line fresh food scale. The three-layer eight-line fresh food scale comprises a case 1, two upper feeding bins 2, two feeding assemblies, a three-layer eight-line scrapping hopper 4, a combination screening unit, two material connecting belt line devices 5 and 6 and a material collecting hopper scrapping device 7. The feeding assemblies are arranged on the upper bottom face of the case 1 and below one upper feeding bin 2 respectively. Each feeding assembly comprises four feeding units 3. The three-layer eight-line scrapping hopper 4 is arranged on the front side face of the case 1. From top to bottom, a first scrapping hopper 41 is used for storing materials temporarily, a second scrapping hopper 42 is used for weighing the materials, and the third scrapping hopper 43 is used for storing the materials temporarily and remembering weighing data of the second scrapping hopper 42 on the same line. The combination screening unit is used for conducting combination computation on the weighing data of the materials in the third scrapping hopper 43 to obtain a combination hopper with a value closest to a target value. By means of the mode, the three-layer eight-line fresh food scale can accelerate the weighing speed, especially for pungent and spicy food with large oiliness and viscosity.

The invention relates to a preparation for treating acne. The preparation comprises dandelion, raw rhubarb, Chinese violet, gardenia, Poria cocos, yam, bupleurum and pinellia tuber. The preparation has excellent effect on acne caused by long-term staying up all night, spicy food and bad mood, and reaches efficiency rate higher than 80%.

The invention relates to a bean beef paste and a preparation method thereof. The bean beef paste contains the following raw materials in parts by weight: 30-60 parts of rap oil, 5-20 parts of Pixian bean paste, 10-30 parts of marinating beef, 5-30 parts of lentinus edodes stems, 0.5-3 parts of fermented soya beans, 1-5 parts of chili sauce, 1-6 parts of onion, 0.5-3 parts of white granulated sugar, 0.5-3 parts of spice, 1-5 parts of garlic and 0.5-3 parts of chili powder. Lentinus edodes stems, Pixian bean paste and beef are organically combined with each other and are supplemented by fermented soya beans, chili sauce, onion, garlic, spice, white granulated sugar and chili powder, so that the bean beef paste provided by the invention is capable of fully showing the unique sauce flavor of Pixian bean paste and expanding the application of Pixian bean paste, lentinus edodes stems, and the like; especially, after the sauce flavor of Pixian bean paste is combined with the mushroom fragrance of lentinus edodes, the bean beef paste with mellow sauce fragrance, strong beef flavor and fresh and spicy taste is formed under the condition of fully keeping nutrient substances in raw materials;a novel spicy food which is nutritional, healthy, tasty and instant is supplied for people; the bean beef paste can be mixed with rice, steamed buns and noodles and can be directly eaten.

The invention relates to external liquid liniment for treating acnes. Acnes are also called lung wind acnes and are caused by lung heat fumigating, box heating stasis on skins or spicy foot overeating, heat accumulation and dampness production of spleen and stomach and stagnation on skins. The course of the acnes is slowly progressive. As for the liniment, Chinese lobelia herb and radix scutellariae have the functions of clearing away heat and drying dampness, herba schizonepetae, divaricate saposhnikovia root, common scouring rush herb, belvedere fruit and white mulberry root-bark have the functions of diffusing the lung, dispelling wind and arresting itching, radix scrophulariae and radix rehmanniae have the functions of clearing away heat and cooling blood and diminishing swelling and removing stasis, radix stemonae and stiff silkworms have the functions of reducing phlegm and removing fluid retention and stasis, and liquorice has the functions of regulating the middle warmer and relieving internal heat or fever. The above drugs jointly have the functions of relieving internal heat or fever and removing dampness, clearing away heat and cooling blood, diminishing swelling and removing stasis and dispelling wind and arresting itching. Directly aiming at the focuses, the used drugs can heal the acnes quickly and achieve the curative effect of leaving no scars in combination with the external liquid liniment.

The invention discloses blocky spicy processed cheese and a preparation method thereof. According to the preparation method, the blocky spicy processed cheese comprises spicy raw materials on the basis of conventional raw materials of processed cheese, and the spicy raw materials include capsicum oleoresin. The preparation process comprises the following steps: (1) mixing the raw materials, namely, heating all the materials, except for the spicy raw materials, shearing and stirring at the speed of 1200-1500r / min with a sharp knife, heating to 88-92 DEG C, and performing heat preservation for 1-2 minutes, thereby obtaining a mixture; (2) mixing the mixture with spicy raw materials uniformly; (3) performing instant sterilization at super-high temperature, and cooling; and (4) performing sterile filling. The blocky spicy processed cheese is stable in texture, has a uniform spicy degree, creates a new taste variety of processed cheese, and serves as a product with high nutritive value for consumers liking spicy food.

The invention discloses a traditional Chinese medicinal composition for treating infant suppurative tonsillitis. Traditional Chinese medicine holds that infant suppurative tonsillitis is mainly caused by wind heat evil invasion and excessive interior heat, and can be caused by eating more spicy foods, intrinsic heat of spleen and stomach, heat toxin attacking and throat node obstructing as well. Therefore, the traditional Chinese medicinal composition disclosed by the invention is prepared from traditional Chinese medicines having functions of dispelling wind and clearing heat, cooling blood and relieving sore throat, such as java speedwell, bidens biternata, kyllinga monocephala, marshy willowweed herb, Yunnan cowpea root, small-leaved pea treat fruit, aeginetia indica, copper alternanthera, liparis nervosa and patrinia rupestris, and the traditional Chinese medicinal composition is decocted into a decoction. Clinical tests show that total effective rate is 97.1% and the curative effect is significant; moreover, the composition is free from toxic and side effect, and is low in treatment cost.

The invention relates to a psoriasisvulgaris treating traditional Chinese medicine formula, wherein the components comprise 30 g of buffalo horn, 30 g of isatis tinctoria, 30 g of tuckahoe, 30 g of radix rehmanniae, 10 g of radix paeoniae rubra, 10 g of tree peony bark, 10 g of lonicera japonica, 10 g of cortex dictamni, 10 g of lithospermum erythrorhizon, and 6 g of licorice root. The production and use method comprises that the obtained psoriasisvulgaris treating traditional Chinese medicine is taken through water decoction, one dose of the psoriasisvulgaris treating traditional Chinese medicine is taken a day in three times, and greasy, dampness-heat and spicy food is prohibited during the drug administration process. According to the present invention, the high side effect of the existing psoriasisvulgaris treating drug is solved with the psoriasisvulgaris treating traditional Chinese medicine, and the psoriasisvulgaris treating traditional Chinese medicine is suitable for psoriasisvulgaris treatment.

The invention relates to externally applied liquid liniment for treating acne. The acne is also known as lung wind acne and caused by lung heat fumigation, box heating stasis on skin or spicy food overfeeding, spleen and stomach heat acculumation and dampness generation, and retention on the skin, and a course of the acne is slow. In the externally applied liquid liniment for treating the acne, Chinese lobelia and radix scutellariae can clear away heat and dry dampness; schizonepeta, radix saposhnikoviae, horsetail, fructus kochiae and white mulberry root bark can diffuse a lung, dispel wind and arrest itching; radix scrophulariae and radix rehmanniae can remove heat to cool blood, diminish swelling and remove stasis; radix stemonae and bombyx batryticatus can reduce sputum, alleviate water retention and remove blood stasis; and liquorice can regulate a middle warmer and detoxify. The medicines jointly exert effects of detoxifying, dehumidifying, removing the heat to cool the blood, diminishing the swelling, removing the stasis, dispelling the wind and arresting the itching. The used medicines directly reach a disease focus, so that curing is quick; and a curative effect without any scar is reached by combining the externally applied liquid liniment for treating the acne.

The invention discloses applications of lactobacillus plantarum S58 with the preservation number of CCTCC NO: M 2019595 in preparation of health foods and medicines for relieving damage of spicy foodsto digestive systems, wherein the application range of the lactobacillus plantarum S58 is expanded, the utilization value of the lactobacillus plantarum S58 is improved, and a new hope is brought totreatment of patients suffering from peptic ulcer caused by frequent pepper eating habit.

The invention relates to a traditional Chinese medicine preparation, comprising dandelion, raw rhubarb, herba violae and gardenia. The preparation has excellent effect on acne caused by long-term staying up all night, spicy food and bad mood, with efficiency higher than 80%.

The invention discloses a spicy pickled marinated beef paste and a processing method thereof. The spicy pickled marinated beef paste is prepared from the following raw materials by weight: coriander seed powder, cassia bark powder, star aniseed powder, beef, pickled chillies, pig bone paste, red wine distillers' grains, cyperus esculentus, cornus officinalis, lotus stamen, grosvener siraitia flower, wedelia chinensis, broad bean flower, polygonum cuspidatum, humulus lupulus, shrubalthea flower, mashed garlic, soy sauce powder, salt, a proper amount of palm oil and black garlic nutritional liquid. In the prepared spicy marinated beef paste, traditional Chinese medicinal liquid and distillers' grains are used to pickle the beef so as to increase pure taste and functions, and then the pickled the beef is processed by marinating. The method is simple and practicable; the spicy pickled marinated beef paste is rich in nutrients and has the functions of clearing liver and moistening lung, clearing heat and removing toxicity, tonifying spleen and kidney, alleviates inflammatory symptoms caused by spicy foods, has a delicious and mellow sauce fragrance, can be used as a side dish to be eaten together with rice or bread and mixed with dishes, noodles and steamed buns.

The invention discloses heat-clearing beef paste and a preparation method thereof. Common food materials such as beef, pleurotus eryngii and auricularia auricular are selected and used, and the nutrient value of the materials is fully used. According to the characteristic that Szechwan people like spicy food, honeysuckle flowers, lilies, fructus lycii and other food materials with the heat-clearing and health-preserving effects are added, so that harm to the human body caused by peppers is reduced. Meanwhile, beta-cyclodextrin is used for carrying out embedding treatment on the honeysuckle flowers, so that the retention degree of the effective components including chlorogenic acid and luteolin is improved.

The invention discloses a medicine for treating tinea manus by being applied externally, containing the following raw materials of effective components by weight: 30g of salicylic acid, 30g of cortex lycii radicis, 30g of golden cypress, 15g of liquorice, 15g of benzoic acid, 15g of cortex dictamni and 12g of chaulmoogra. The preparation and use method of the medicine for treating tinea manus comprises the following steps: co-grinding the raw materials into fine powder according to proportion, screening with a sieve of 100 meshes, grinding the raw materials into fine powder, mixing uniformly, adding a proper amount of tung oil to prepare paste, and preparing an ointment. The ointment is applied to the infected surface of tinea manus and is massaged slightly with hands, and the steps are repeated for three times per day, with 30 minutes each time and seven days as one course of treatment. During treatment, fried, greasy and spicy foods are prohibited, and stimulation of alkali solution and organic solution needs to be reduced as much as possible.

The invention discloses a soup preparation for treating condyloma acuminate, which is prepared from the following raw materials according to weight portions: 15 portions to 20 portions of codonopsis pilosula, 15 portions to 20 portions of astragalus mongholicus, 15 portions to 20 portions of rhizoma atractylodis alba, 10 portions to 15 portions of rhizoma cyperi, 10 portions to 15 portions of horsetail, 10 portions to 20 portions of forsythia, 10 portions to 20 portions of radix isatidis, 12 portions to 30 portions of raw wheat seed and 10 portions to 30 portions of purslane. When in use, carbon dioxide laser is used firstly to remove molluscum body once or more times, then taking the soup preparation two times every day respectively in morning and evening, taking the soup preparation of about 100ml every time, and continuously taking the soup preparation for two weeks as one course of the treatment. In the period of treatment, excitant foods of fried foods, fishy smell foods, spicy foods and the like are forbidden to eat. The soup preparation method has the advantages of good treating effect, low recurrence rate after treatment and the like.

The invention provides a processing method of a mackerel cake leisure food. The processing method comprises the following steps: preprocessing; separating flesh from the preprocessed mackerel and rinsing the flesh; putting the flesh in a chopper mixer and bending, adding the following materials based on the total weight of raw materials: 2%-3% of edible salt, 5%-7% of corn starch and 5%-10% of egg white and continuing blending for 15-25 minutes; performing flavoring and color mixing on the blended flesh, and spreading on a plate for molding; cooking the molded flesh in a steam cooker for 20-40 minutes; and finally, packaging the molded flesh in vacuum after the flesh is cooled. By taking the nutrient-rich mackerel flesh as the raw material, the minced fillet type leisure food is prepared by use of a reasonable processing method. The processing method of the mackerel cake leisure food is simple, and easy to operate; the obtained leisure food has the specific delicate flavor of fish flesh, also has the soft and spicy flavor of a spicy food, and is ready to eat and long in quality guarantee period; besides, the obtained leisure food has the characteristics of health, safety and nutrition, and further has huge market potential and wide market prospect.

The invention aims to provide a Chinese herba preparation for treating spleen and stomach xerophthalmia. According to the traditional Chinese medical science, improper diet, heavy smoking and drinking and spicy food enable spleens and stomachs to be accumulated with damp-heat, so that qi obstruction is caused and eye is deficient in nutrition; the xerophthalmia should be treated through invigorating spleens and eliminating dampness. As traditional Chinese medicine, milkvetch root, lespedeza tomentosa, prickly pear fruit, sanicula astrantifolia wolff ex kresch, stellaria yunnanensis, foeniculum vulgare, trema cannabina, plantago asiatica, nomame senna herb, cortex juglandis mandshuricae and serpoletleaf sandwort herb are decocted with water to form a decoction. According to the invention, a clinic test proves that the total effective rate can reach 90.7%, the curative effect is obvious and the Chinese herb preparation has no side effects.

The invention discloses a preparation method of spiced chicken feet with lingering aftertaste. Raw material chicken feet are washed clean and drained; the chicken feet are put into a soaking solution and soaked for 1-3 hours at the temperature ranging from 0 to 10 DEG C, and the soaking solution is prepared from 1-10 parts of cooking wine, 1-5 parts of fresh ginger, 1-5 parts of shallots, 0.5-2 parts of white sugar, 5-15 parts of edible salt and 100 parts of water in mass ratio; the chicken feet are marinated for 2-5 hours, a marinating solution comprises components by weight as follows: 0.1-0.3 parts of rhizoma kaempferiae, 0.1-0.3 parts of star anise, 0.05-0.1 parts of pepper, 0.5-1 part of fennel, 2-4 parts of liquorice, 0.1-0.5 parts of cassia bark, 2-6 parts of monosodium glutamate, 6-10 parts of edible salt, 0.5-1 part of sugar and 2-4 parts of cooking wine, the rhizoma kaempferiae, the star arise, the pepper, the fennel, the liquorice and the cassia bark which are stir-fried for 2-5 minutes in advance as well as the monosodium glutamate, the edible salt, the sugar and the cooking wine are added to water, and the marinating solution is prepared; the chicken feet are drained and baked for 0.1-1 hour at the temperature of 30-50 DEG C. A series of the chicken feet with a pungent flavor, a fresh flavor, a spiced flavor or a light flavor are prepared and have good tastes, in particular, the pungency is remarkably reduced, accordingly, consumers who cannot eat spicy food can eat the chicken feet, requirements of more consumers are met, and the chicken feet have a larger market.