CN105795051A - Health-preserving millettia speciosa-Chinese wolfberry fruit tea and preparation technology thereof - Google Patents

Abstract

The invention discloses a Niu Dali health-care tea with wolfberry, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry; 2 hours, filter, and take the filtrate; (2) add water to the filter residue, simmer for 1 to 2 hours, filter, take the filtrate, combine the filtrate and concentrate; The filtrate is absorbed by the beef vigorously, and the stew is completed; (4) The beef vigorously is dried, and stir-fried until the outer surface of the beef vigorously turns golden yellow, that is to say. The Niu Dali wolfberry health care tea of the present invention has the effects of good anti-oxidation, enhancing immunity, tonifying kidney and strengthening yang, strengthening muscles and bones, expelling wind and dehumidification, has obvious health care effect, and has no side effects after drinking; the production process of the present invention can be more effectively enlarged The health-care tea of the present invention has the advantages of being convenient to carry, easy to drink, low in production cost, and simple and easy to operate in the technological process.

Description

A kind of Niu Dali wolfberry health-care tea and its production process

technical field

The invention relates to a health-care tea and a production process thereof, in particular to a health-care tea of Niu Dali wolfberry and a production process thereof.

Background technique

Niu Dali, also known as pig's foot hat, Admiralty root, mountain lotus root, upside down Admiralty, Dali potato, is the root of the legume family Millettia specisoa Champ. It has the effects of aphrodisiac, nourishing the kidneys, strengthening the tendons, activating the collaterals, calming the liver and nourishing the lungs. It has a good curative effect on kidney deficiency, qi deficiency, backache and leg pain, rheumatism, chronic hepatitis, bronchitis, cough and tuberculosis. It is widely used in Guangdong and Guangxi as raw materials for making soup, making medicinal food, medicinal wine, etc. It has remarkable effects in nourishing the waist and kidneys and strengthening bones and muscles. Modern scientific experiments have found that Niu Dali contains many important medicinal ingredients such as flavonoids, terpenes, steroids, alkaloids and polysaccharides. At the same time, amino acids, vitamins, germanium, selenium, chromium, vanadium, zinc, Various precious trace elements such as iron and calcium. Traditional Chinese medicine polysaccharides, as natural anti-aging additives, will be more widely used in health food. At the same time, as a broad-spectrum immunomodulator, polysaccharides can become better additives for daily necessities such as shower gels and moisturizers. Niu Dali polysaccharide is one of the main active ingredients of Niu Dali, which has the pharmacological effects of anti-oxidation, anti-inflammation and anti-tumor.

Morinda officinalis, the root of Morinda officinalis (MedicinallndianmulberryRoot) of Rubiaceae Morinda officinalis. It has the functions of invigorating the kidney, strengthening muscles and bones, and dispelling rheumatism. It is mainly used to treat impotence due to kidney deficiency, nocturnal emission, premature ejaculation, cold pain in the lower abdomen, incontinence to urinate, infertility due to cold uterus, arthralgia due to wind-cold-dampness, soreness of the waist and knees, and rheumatic beriberi. Modern scientific experiments have found that it contains iridoid glycosides, anthraquinones, polysaccharides, oligosaccharides, organic acids and other active ingredients, as well as a variety of inorganic elements.

Licorice, the rhizome of Glycyrrhizae licorice (Glycyrrhizauralensis Fisch). Sweet in taste and flat in nature, it belongs to the spleen, stomach, heart and lung meridians. Mainly contain and neutralize emergency, moisten lung, detoxify, reconcile various medicines. Indications: Burning is used to treat weakness of the spleen and stomach, fatigue, lack of food, abdominal pain, loose stools, acute pain in the limbs, palpitations, dryness of the viscera, lung impotence and cough. Raw use to treat sore throat, carbuncle sores, fetal poisoning in children, and drug and food poisoning. Licorice is used as an adjuvant and blending medicine in many kinds of Chinese patent medicines.

Lycium barbarum, the fruit of Lycium barbarum (Lycium barbarum L.), a plant of the genus Lycium barbarum in the family Solanaceae, is sweet in taste and flat in nature, and belongs to the liver, kidney, and lung meridians. It has the functions of nourishing the liver, nourishing the kidney and moistening the lungs. Indications for liver and kidney deficiency, dizziness, blurred vision, soreness of the waist and knees, impotence and nocturnal emission, consumptive cough, quenching thirst and drinking. Now scientific experiments have found that the main chemical components of wolfberry are wolfberry polysaccharides, amino acids, alkaloids, trace elements, vitamins, etc. Lycium barbarum polysaccharides have the effect of regulating immunity, and can also lower blood pressure, blood fat, anti-tumor, anti-oxidation and other pharmacological effects.

At present, there are two types of health-care teas on the market in our country: one is to mix one or more health-care (functional) food raw materials with tea leaves in a certain proportion. Such as "Gynostemma Gynostemma Health Tea", "Ninghong Health Tea" and so on; the other type is to simply process one or several kinds of raw materials of health (functional) food without mixing with tea, but it is usually called "× × (name of main raw material) tea", the word "tea" at this time means a synonym for the word "beverage", such as Kuding tea, honeysuckle tea, etc. According to statistics, there are more than 350 kinds of health teas produced in my country. Traditional teas are mostly used to treat food stagnation, colds and coughs, such as Wushi tea, Shenqu tea, Xiaozhi tea, and choleretic tea. The invention patent "Niu Dali Health Beverage and Its Preparation Method" with the application number of 200810214092.8 prepares the Niu Dali extract into a health drink with uniform color and unique fragrance, but the cost is high and it is inconvenient to carry and drink. Therefore people still have demand to the good Niu Dali drink of health care effect.

The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention and should not be taken as an acknowledgment or any form of suggestion that the information constitutes the prior art that is already known to those skilled in the art.

Contents of the invention

The object of the present invention is to provide a kind of Niu Dali wolfberry health-care tea and its production process. The tea tastes good, is convenient for brewing, and is easy to drink, and has good anti-oxidation, immune regulation, kidney and Yang strengthening, tendons and bones strengthening and wind-dispelling. Dehumidification effect.

In order to achieve the above object, the technical scheme provided by the invention is as follows:

A Niu Dali wolfberry health-care tea is composed of Niu Dali, Morinda officinalis officinalis, licorice and wolfberry.

Preferably, it consists of 40% to 70% of Niu Dali, 10% to 20% of Morinda officinalis, 10% to 20% of licorice and 10% to 20% of Lycium barbarum according to weight percentage.

A kind of manufacture craft of above-mentioned Niu Dali wolfberry health-care tea, comprises the following operation steps:

(1) Take each component raw material by weight percentage: 40%～70% of Niu Dali, 10%～20% of Morinda Citrifolia, 10%～20% of Radix Glycyrrhizae and 10%～20% of Lycium barbarum, and then Mix Morinda officinalis officinalis, licorice and wolfberry, add water to infiltrate, simmer for 1 to 2 hours, filter, and take the filtrate;

(2) add water to the filter residue obtained after filtering in step (1), boil with a slow fire for 1 to 2 hours, filter, take the filtrate, combine it with the filtrate obtained in step (1), and then concentrate;

(3) Weigh the beef obtained in step (1) and add it to the concentrated filtrate obtained in step (2), and stew it away from the fire. Finish;

(4) Control the temperature of 60°C to dry the Niu Dali that has been simmered in step (3) for 2 to 3 hours, and then stir-fry until the outer surface of the Niu Dali is golden yellow.

Preferably, it also includes step (5) drying and packaging: stir fry the beef in step (4) until the surface is golden yellow, vigorously dry it, and then pump it with nitrogen and seal it for packaging.

Preferably, the drying described in step (5) is drying in an oven at 60° C. for 8 to 10 hours.

Preferably, the Niu Dali described in the step (1) is obtained by drying sliced Niu Dali to a fresh weight of 45%-50%.

Preferably, the amount of water added in step (1) is 6 times the total weight of Morinda officinalis, Radix Glycyrrhizae, Lycium barbarum; add water to infiltrate for 2 hours.

Preferably, the amount of water added in the step (2) is 4 times the weight of Morinda officinalis officinalis, Radix Glycyrrhizae and Lycium barbarum added in the step (1).

Preferably, the concentration described in step (2) is concentrated under reduced pressure to 2 to 3 times the weight of Niu Dali.

Preferably, stir-fry once in 8-10 minutes during step (3) and simmering away from heat.

Compared with the prior art, the present invention has the following beneficial effects:

The Niu Dali wolfberry health-care tea of the present invention has the functions of good anti-oxidation, enhancing immunity, tonifying kidney and strengthening yang, strengthening tendons and bones, expelling wind and dehumidification, has obvious health care effect, and has no side effects after drinking; further, through the production process of the present invention, it can The efficacy of the health-care tea of the present invention is more effectively amplified, and the obtained product is convenient to carry, convenient to drink, low in production cost, and simple and easy to operate in the technological process.

detailed description

The following will be described in detail in conjunction with specific embodiments, but it should be understood that the protection scope of the present invention is not limited by specific embodiments.

In the following examples, except that Niu Dali is obtained from the Niu Dali planting base of Nanning Guangze Agricultural Development Co., Ltd., the equipment used for drying in the embodiments is a 600-800W microwave oven and an oven; other raw materials or materials and equipment are all commercially available.

Example 1

A kind of Niu Dali wolfberry health-care tea, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry, Niu Dali is washed, cut into oblique slices or discs with a thickness of 1-2 mm, and dried in a microwave oven on medium heat until the fresh weight is 50%, spare; the production process of Niu Dali wolfberry health tea is as follows:

(1) Weigh the raw materials of each component: 70% of Niu Dali, 10% of Morinda officinalis, 10% of licorice and 10% of wolfberry, then mix Morinda officinalis, licorice and wolfberry, put them in a casserole, add Soak in water of 6 times the total weight of Morinda officinalis, licorice, and wolfberry for 2 hours, simmer for 1 hour, filter, and take the filtrate;

(2) Add the obtained filter residue after step (1) to the step (1) to add Morinda officinalis officinalis, Radix Glycyrrhizae, Lycium barbarum 4 times the total weight of the water, put it into a casserole and boil it over medium heat for 2 hours, filter, and take the filtrate, Concentrate under reduced pressure after merging with the filtrate gained in the step (1) to take 2 times of the weight of the gained beef in the step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven to control the temperature at 60°C and dry for 3 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven and dry it for 10 hours at 60°C, cool down, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of each bag 5~8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 2

A kind of Niu Dali wolfberry health-care tea, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry, Niu Dali is washed, cut into oblique slices or discs with a thickness of 1-2 mm, and dried in a microwave oven on medium heat until the fresh weight is 45%, spare; the production process of Niu Dali wolfberry health tea is as follows:

(1) Weigh the raw materials of each component: 40% of Niu Dali, 20% of Morinda officinalis, 20% of licorice and 20% of wolfberry, then mix Morinda officinalis, licorice and wolfberry, put them in a casserole, add Soak in water of 6 times the total weight of Morinda officinalis, licorice, and wolfberry for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the obtained filter residue after filtering in step (1) to water of 4 times the total weight of Morinda officinalis officinalis, Radix Glycyrrhizae, Lycium barbarum added in the step (1), put into a casserole and cook on medium heat for 1 hour, filter, and take the filtrate, Concentrate under reduced pressure after merging with the filtrate gained in the step (1) to 3 times the weight of the gained beef in the step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven to control the temperature at 60°C and dry for 2 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven at 60°C and dry for 8-10 hours, cool, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of the bag is 5-8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 3

A kind of Niu Dali wolfberry health-care tea, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry, Niu Dali is washed, cut into oblique slices or discs with a thickness of 1-2 mm, and dried in a microwave oven on medium heat until the fresh weight is 48%, spare; the production process of Niu Dali wolfberry health tea is as follows:

(1) Weigh the raw materials of each component: 55% Niu Dali, 15% Morinda officinalis, 15% licorice and 15% wolfberry, then mix Morinda officinalis, licorice and wolfberry, put them in a casserole, add Soak in water of 6 times the total weight of Morinda officinalis, licorice, and wolfberry for 2 hours, simmer for 1.5 hours, filter, and take the filtrate;

(2) Add the obtained filter residue of step (1) to the water of 4 times the total weight of Morinda officinalis, Radix Glycyrrhizae, Lycium barbarum added in the step (1), put it into a casserole and boil for 1.5 hours on medium heat, filter, take the filtrate, and The filtrate obtained in step (1) is combined and then concentrated under reduced pressure to 2 to 3 times the weight of the obtained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven to control the temperature at 60°C and dry for 2.5 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven at 60°C and dry for 8-10 hours, cool, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of the bag is 5-8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 4

A kind of Niu Dali wolfberry health-care tea, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry, Niu Dali is washed, cut into oblique slices or discs with a thickness of 1-2 mm, and dried in a microwave oven on medium heat until the fresh weight is 46%, spare; the production process of Niu Dali wolfberry health tea is as follows:

(1) Weigh the raw materials of each component: 50% of Niu Dali, 10% of Morinda officinalis, 20% of licorice and 20% of wolfberry, then mix Morinda officinalis, licorice and wolfberry, put them in a casserole, add Soak in water of 6 times the total weight of Morinda officinalis, licorice, and wolfberry for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the filter residue obtained in step (1) to the water of 4 times the total weight of Morinda officinalis, licorice, and wolfberry added in step (1), put it in a casserole and cook for 1 to 2 hours on medium heat, filter, and take Filtrate, after merging with the filtrate gained in step (1), concentrating under reduced pressure to 3 times of the weight of gained beef in step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven to control the temperature at 60°C and dry for 2 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven at 60°C and dry for 8-10 hours, cool, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of the bag is 5-8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 5

A kind of Niu Dali wolfberry health-care tea, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry, Niu Dali is washed, cut into oblique slices or discs with a thickness of 1-2 mm, and dried in a microwave oven on medium heat until the fresh weight is 45% to 50%, spare; the production process of Niu Dali wolfberry health tea is as follows:

(1) Weigh the raw materials of each component: 60% of Niu Dali, 20% of Morinda officinalis, 10% of licorice and 10% of wolfberry, then mix Morinda officinalis, licorice and wolfberry, put them in a casserole, add Soak in water of 6 times the total weight of Morinda officinalis, licorice, and wolfberry for 2 hours, simmer for 1 hour, filter, and take the filtrate;

(2) Add the obtained filter residue after filtering in step (1) to water of 4 times the total weight of Morinda officinalis officinalis, Radix Glycyrrhizae, Lycium barbarum added in the step (1), put into a casserole and cook on medium heat for 1 hour, filter, and take the filtrate, Concentrate under reduced pressure after merging with the filtrate gained in the step (1) to take 2 times of the weight of the gained beef in the step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven to control the temperature at 60°C and dry for 3 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven at 60°C and dry for 8-10 hours, cool, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of the bag is 5-8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Example 6

A kind of Niu Dali wolfberry health-care tea, which is composed of Niu Dali, Morinda officinalis, licorice and wolfberry, Niu Dali is washed, cut into oblique slices or discs with a thickness of 1-2 mm, and dried in a microwave oven on medium heat until the fresh weight is 47%, spare; the production process of Niu Dali wolfberry health tea is as follows:

(1) Weigh the raw materials of each component: 65% of Niu Dali, 15% of Morinda officinalis, 10% of licorice and 10% of wolfberry, then mix Morinda officinalis, licorice and wolfberry, put them in a casserole, add Soak in water of 6 times the total weight of Morinda officinalis, licorice, and wolfberry for 2 hours, simmer for 2 hours, filter, and take the filtrate;

(2) Add the obtained filter residue after filtering in step (1) to water of 4 times the total weight of Morinda officinalis officinalis, Radix Glycyrrhizae, Lycium barbarum added in the step (1), put into a casserole and cook on medium heat for 1 hour, filter, and take the filtrate, Concentrate under reduced pressure after merging with the filtrate gained in the step (1) to take 2 times of the weight of the gained beef in the step (1);

(3) Weigh the beef obtained in step (1) and vigorously add it to the pot, and add the concentrated filtrate obtained in step (2), stew it away from the fire, and stir fry it once every 8 to 10 minutes during the stewing time, and keep the temperature of the material in the pot at 50～60℃, until the filtrate is exhausted by the cattle, and the braising is completed;

(4) Put the beef that has been simmered in step (3) into a microwave oven to control the temperature at 60°C and dry for 3 hours, then put it in a pot and stir-fry until the outer surface of the beef is golden yellow, ready to serve;

(5) Drying and packaging: Stir-fry the beef in step (4) until the surface is golden yellow, put it in an oven at 60°C and dry for 8-10 hours, cool, and use a tin foil bag to pump air and nitrogen to seal the package. The net weight of the bag is 5-8g.

When drinking, take about 2 to 3 bags per day according to age or body constitution.

Typical Case

Case 1

Liu, female, 53 years old; symptom before use: rheumatic paralysis.

Drink the Niu Dali health-care tea in Example 2, 3 bags per day, after 5 days, the paralysis pain is obviously alleviated, continue to drink for 2 to 3 months, and the rheumatism paralysis symptom is eliminated.

Case 2

Li XX, female, 39 years old, symptoms before use: cold pain in the lower abdomen.

Drink the Niu Dali health-care tea among the embodiment 3, every day 2 bags, after 10 days, disease remission.

Case 3

Wei Mou, female, 32 years old, symptoms before use: dry eyes.

Drink the Niu Dali health-care tea among the embodiment 4, every day 2 bags, after two weeks, eyes are clear and moist.

Case 4

Wu Moumou, male, 56 years old, symptoms before use: easy to catch a cold.

Drink the Niu Dali health-care tea in Example 6, 2 to 3 bags per day, and after one month, the number of colds is significantly reduced.

The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. These descriptions are not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application, thereby enabling others skilled in the art to make and use various exemplary embodiments of the invention, as well as various Choose and change. It is intended that the scope of the invention be defined by the claims and their equivalents.

Claims (10)

1. a Millettia Speciosa Chinese wolfberry health tea, it is characterised in that: it is made up of Millettia Speciosa, Radix Morindae Officinalis, Radix Glycyrrhizae and Fructus Lycii.

2. Millettia Speciosa Chinese wolfberry health tea according to claim 1, it is characterised in that: according to percentage by weight by 40%～70% Millettia Speciosa, the Radix Morindae Officinalis of 10%～20%, the Radix Glycyrrhizae of 10%～20% and 10%～20% Fructus Lycii form.

3. the processing technology of a Millettia Speciosa Chinese wolfberry health tea as claimed in claim 1, it is characterised in that comprise following operating procedure:

(1) weigh each component raw material by weight percentage: the Millettia Speciosa of 40%～70%, the Radix Morindae Officinalis of 10%～20%, 10%～20% Radix Glycyrrhizae and 10%～20% Fructus Lycii, then Radix Morindae Officinalis, Radix Glycyrrhizae and Fructus Lycii are mixed, add water infiltration, slow fire infusion 1～2 hour, filter, take filtrate；

(2) after step (1) being filtered, gained filtering residue adds water, slow fire infusion 1～2 hour, filters, takes filtrate, concentrate with gained filtrate in step (1) after merging；

(3) step (1) weighing gained Millettia Speciosa and adds after step (2) concentration in gained filtrate, stew to moisten from fire, in pot, material keeps temperature to be 50～60 DEG C, until filtrate is exhausted by Millettia Speciosa, has stewed to moisten；

(4) it is 60 DEG C of drying 2～3 hours that Millettia Speciosa step (3) stewed to moisten controls temperature, then stir-fries to Millettia Speciosa outer surface in golden yellow, to obtain final product.

4. processing technology according to claim 3, it is characterised in that also include step (5) dry, packaging: step (4) being stir-fried to surface be that nitrogen-filled seal of bleeding after flavous Millettia Speciosa is dried is packed.

5. processing technology according to claim 4, it is characterised in that: the drying described in step (5) is dried 8～10 hours for putting in baking oven 60 DEG C.

6. processing technology according to claim 3, it is characterised in that: the Millettia Speciosa described in step (1) by Millettia Speciosa section dry to fresh weight be 45%～50% gained.

7. processing technology according to claim 3, it is characterised in that: the amount added water in step (1) is for adding Radix Morindae Officinalis, Radix Glycyrrhizae, the amount of 6 times of Fructus Lycii gross weight；Add water infiltration 2 hours.

8. processing technology according to claim 3, it is characterised in that: the amount added water in step (2) is the amount of 4 times of the Radix Morindae Officinalis, Radix Glycyrrhizae and the Fructus Lycii weight that add in step (1).

9. processing technology according to claim 3, it is characterised in that: the concentration described in step (2) is for being evaporated to 2～3 times of Millettia Speciosa weight.

10. processing technology according to claim 3, it is characterised in that: step (3) stews to moisten 8～10 minutes periods from fire and stir-fries once.