CN116688079A - Preparation process of Altz nourishing paste - Google Patents
Preparation process of Altz nourishing paste Download PDFInfo
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- CN116688079A CN116688079A CN202310734441.3A CN202310734441A CN116688079A CN 116688079 A CN116688079 A CN 116688079A CN 202310734441 A CN202310734441 A CN 202310734441A CN 116688079 A CN116688079 A CN 116688079A
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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Abstract
The application discloses a preparation process of an Alzheimer's nourishing paste, belonging to the technical field of medicines; the method comprises the following steps: s1: pouring 40-50 liters of fermented yoghourt into a first container, repeatedly stirring by using a wood stick, separating pure whey from the yoghourt during stirring, floating on the yoghourt to form butter, separating and fishing out the butter, and putting the butter into a tray; s2: pouring the yogurt after the butter separation into an iron pan for decoction; s3: pouring the soaked herbal medicine into a yogurt mutton soup: s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 250-350ml Mel, continuously decocting with slow fire, stirring, preventing coking, taking out from the pot, cooling, and preparing into Alzheimer's paste after 10-14 hr; the preparation process of the application is simple and convenient, the traditional brewing method is not used, the instant pot is directly used for decoction, and the utilization rate of the yoghourt and the mutton is improved.
Description
Technical Field
The application relates to the technical field of medicines, in particular to a preparation process of an Alzheimer's nourishing paste.
Background
Mongolian nationality takes milk products and meat foods as staple food in long-term nomadic life. The process accumulates rich diet and disease preventing and treating experience, such as yoghurt, mare's milk, etc. The tonic Alzheimer's cream is also a method for innovatively modifying the yogurt-mutton soup with herbal medicines (Mongolian medicines) based on the milk wine brewing, and has the main effects of dispelling cold, tonifying kidney, soothing nerves, nourishing and building body.
The Alzheimer disease prevention and treatment is one of the traditional non-material cultural heritage of Mongolian. As early as 60 th century, doctors have brewed milk wine and cheese by decocting fermented yoghurt, and prepare cheese, ephedra fruits, raisins and sugar for treating dyspepsia and stomach diseases. In the process of doctors in pastoral areas, the milk wine Altz prepared by decocting the yoghourt and the mutton has better curative effect on patients with senile dementia, depression, insomnia, kidney deficiency and the like.
The traditional Altz milk wine brewing method is that fermented yoghourt is poured into a special container such as a wooden barrel or a leather bag, and is stirred by a special wooden stick, so that the yoghourt floats out of butter under intense oscillation, the butter is separated and fished out, then the yoghourt is poured into a pot for heating, 10-20 kg of mutton is added into the pot, then about 500g of brown sugar, rock sugar, square sugar, raisin and Chinese date are put into the pot, then a bottomless wooden barrel with the caliber smaller than that of an iron pot is buckled, a small pot or a small wooden barrel is hung in the wooden barrel, a cooling small pot is buckled, and the yoghourt in the pot is dripped into the small wooden barrel when the steam rises and condenses to form milk wine, wherein 1000ml-2000ml of milk wine brewed each time is about 5-15 degrees centigrade. The Altzia milk wine has the effects of dispelling cold, promoting blood circulation, relaxing muscles and tendons, and tranquilizing. The rest of the yoghurt slag and mutton can be eaten, and the yoghurt can be air-dried into cheese. However, the fermented milk residues of the traditional brewing method are particularly sour, difficult to eat and have unobvious effect.
The foregoing background is only for the purpose of facilitating an understanding of the principles and concepts of the application and is not necessarily in the prior art to the present application and is not intended to be used as an admission that such background is not entitled to antedate such novelty and creativity by virtue of prior application or that it is already disclosed at the date of filing of this application.
Disclosure of Invention
It is an object of the present disclosure to provide a process for preparing an alz tonic paste that overcomes at least one of the drawbacks of the prior art, in order to further inherit and develop the conventional alz. In actual medical work, the yoghourt and the mutton soup are decocted and concentrated, and then added with effective Mongolian medicines (herbal medicines) for concentration synthesis, thereby effectively improving the disease prevention and treatment effects.
In order to solve the technical problems, the embodiment of the application discloses the following technical scheme:
a preparation process of an Altz nourishing paste comprises the following steps:
s1: pouring 40-50 liters of fermented yoghourt into a first container, repeatedly stirring by using a wood stick, separating pure whey from the yoghourt during stirring, floating on the yoghourt to form butter, separating and fishing out the butter, and putting the butter into a tray;
s2: pouring the yogurt separated by the butter into an iron pan for decoction, adding 4-5 kg of prepared mutton after the pan is opened, boiling for 25-35 minutes with strong fire, adding 450-550g of brown sugar, 450-550g of rock candy, 450-550g of square sugar, 250-350g of red dates, 450-550g of raisins, 250-350g of medlar, 250-350ml of milk wine and 250-350g of butter, decocting with slow fire, boiling mutton in the yogurt, separating the mutton from bones, filtering bones and jujube kernel impurities with a colander, and continuously decocting the rest yogurt and mutton soup into semi-fluid matters;
s3: pouring the soaked herbal medicine into a yogurt mutton soup:
the herbal medicine comprises the following raw materials: 150-250g of fructus amomi, 250-350g of rhizoma polygonati officinalis, 150-250g of caltrop, 150-250g of purple lei root, 150-250g of gymnadenia conopsea, 250-350g of radix asparagi, 150-250g of nutmeg, 150-250g of wild jujube, 50-150g of agilawood and 150-250g of liquorice;
soaking the raw materials in 8-12L of purified water for 22-26 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the raw materials with strong fire, decocting the raw materials with slow fire for 50-70 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 50-70 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the first liquid medicine with slow fire until the liquid medicine is semi-fluid and viscous, forming third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup;
s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 250-350ml Mel, continuously decocting with slow fire while stirring to prevent coking, taking out from the pot after gradually forming thick state, cooling, and making into Altzpatch after 10-14 hr.
Preferably, the embodiment of the application also discloses: in step S2: pouring the yogurt after butter separation into an iron pan for decoction, adding 4-5 kg of prepared mutton after the pan is opened, adding 500g of brown sugar, 500g of rock sugar, 500g of square sugar, 300g of red date, 500g of raisin, 300g of medlar, 500ml of milk wine and 300g of butter after boiling for 30 minutes with strong fire, decocting with slow fire, boiling mutton in the yogurt, separating meat from bone, filtering bone and jujube kernel sundries with a strainer, and continuously decocting the rest yogurt and mutton soup into semi-fluid substances.
Preferably, the embodiment of the application also discloses: in step S3: the herbal medicine comprises the following raw materials: 200g of fructus amomi, 300g of rhizoma polygonati, 200g of caltrop, 200g of purple-clay root, 200g of gymnadenia conopsea, 300g of radix asparagi, 200g of nutmeg, 200g of wild jujube, 100g of agilawood and 200g of liquorice; soaking the above raw materials in 10L purified water for 24 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the materials with strong fire, decocting the materials with slow fire for 60 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 60 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the materials with slow fire until the liquid medicine is decocted into semi-fluid viscous state to form third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup.
Preferably, the embodiment of the application also discloses: in the step S4, 300ml of honey is added after the yogurt, the mutton soup and the liquid medicine are mixed in a ratio of 3:1, the mixture is continuously decocted with slow fire, meanwhile, stirring is kept, coking is prevented, the mixture is taken out of a pot to cool after being gradually formed into a thick shape, and the Altz tonic paste is prepared after 12 hours.
Preferably, the embodiment of the application also discloses: in step S1, the first container is a wooden barrel or a leather bag.
Preferably, the embodiment of the application also discloses: the second container in the step S3 is a stainless steel pot or a marmite.
Preferably, the embodiment of the application also discloses: in step S4, the wooden chopsticks or the automatic stirrer is used for continuously stirring, so that coking is prevented.
One or more technical solutions provided in the embodiments of the present application at least have the following technical effects or advantages:
the Altz nourishing paste is prepared by decocting yogurt, mutton soup and nourishing medicines, wherein the yogurt is common food for people, the yogurt is prepared by fermenting milk with lactobacillus, contains protein, lactobacillus calcium and multiple vitamins, and has the effects of supplementing calcium, loosening bowel to relieve constipation, regulating blood lipid and improving immunity of human body. Mutton has warm nature, can invigorate spleen and warm middle-jiao, tonify kidney and strengthen yang, benefit qi and nourish blood, and is especially suitable for the elderly to make deficiency-cold and kidney deficiency. The Mongolian medicine "five root medicines" (rhizoma Polygonati, rhizoma Polygonati Odorati, radix asparagi, fructus Tribuli, and radix Ardisiae Japonicae) has effects of dispelling cold, nourishing and supporting yang; fructus Amomi, rhizoma Gymnadeniae, nourishing, dispelling cold, and warming stomach; nutmeg, agilawood, wild jujube and zhihyi have the effects of soothing nerves, improving sleep and aiding digestion. In a word, the ointment prepared by combining the three materials together has the effects of dispelling cold, nourishing, tranquilizing and allaying excitement, tonifying kidney and strengthening yang, has good effects on weak conditions such as weak body, anorexia, kidney deficiency, excessive urine, uneasiness, insomnia and anemia and deficiency of nutrition, and is quite effective on various weak conditions such as deficiency of qi and blood, deficiency of five viscera or weak conditions of physical weakness or surgery, radiotherapy, chemotherapy, chronic consumption diseases after serious illness and the like.
Compared with the traditional method, the Altz nourishing paste fully exerts the concentration of the yoghourt, the mutton soup and the effective medicines, and improves the curative effect. In addition, the preparation process is simple and convenient, the traditional brewing method is not used, the direct pot decoction is realized, and the utilization rate of the yoghourt and the mutton is improved. The acidophilus milk has balanced acidity, the mutton is cut into blocks according to the amount, sugar, medlar, raisin and medicines are added according to the amount, and the nourishing paste is sweet and sour and delicious and is convenient to serve.
The Altz nourishing paste is not easy to deteriorate and go moldy after being concentrated into paste, and the paste is stored for a long time, and the traditional method can only be used for one week.
Detailed Description
Reference will now be made in detail to specific embodiments of the application. While the application will be described in conjunction with these specific embodiments, it will be understood that they are not intended to limit the application to these specific embodiments. On the contrary, these embodiments are intended to cover alternatives, modifications and equivalents, which may be included within the spirit and scope of the application as defined by the appended claims. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. The present application may be practiced without some or all of these specific details. In other instances, well known process operations have not been described in detail in order not to unnecessarily obscure the present application.
When used in conjunction with the description herein and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
The application discloses a preparation process of an Altz nourishing paste, which comprises the following steps:
s1: pouring 40-50 liters of fermented yoghourt into a first container, repeatedly stirring by using a wood stick, separating pure whey from the yoghourt during stirring, floating on the yoghourt to form butter, separating and fishing out the butter, and putting the butter into a tray;
s2: pouring the yogurt separated by the butter into an iron pan for decoction, adding 4-5 kg of prepared mutton after the pan is opened, boiling for 25-35 minutes with strong fire, adding 450-550g of brown sugar, 450-550g of rock candy, 450-550g of square sugar, 250-350g of red dates, 450-550g of raisins, 250-350g of medlar, 250-350ml of milk wine and 250-350g of butter, decocting with slow fire, boiling mutton in the yogurt, separating the mutton from bones, filtering bones and jujube kernel impurities with a colander, and continuously decocting the rest yogurt and mutton soup into semi-fluid matters;
s3: pouring the soaked herbal medicine into a yogurt mutton soup:
the herbal medicine comprises the following raw materials: 150-250g of fructus amomi, 250-350g of rhizoma polygonati officinalis, 150-250g of caltrop, 150-250g of purple lei root, 150-250g of gymnadenia conopsea, 250-350g of radix asparagi, 150-250g of nutmeg, 150-250g of wild jujube, 50-150g of agilawood and 150-250g of liquorice;
soaking the raw materials in 8-12L of purified water for 22-26 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the raw materials with strong fire, decocting the raw materials with slow fire for 50-70 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 50-70 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the first liquid medicine with slow fire until the liquid medicine is semi-fluid and viscous, forming third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup;
s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 250-350ml Mel, continuously decocting with slow fire while stirring to prevent coking, taking out from the pot after gradually forming thick state, cooling, and making into Altzpatch after 10-14 hr.
Preferably, the yogurt after butter separation is poured into an iron pot for decoction, 4-5 kg of prepared mutton is added after the pot is opened, 500g of brown sugar, 500g of rock sugar, 500g of square sugar, 300g of red date, 500g of raisin, 300g of medlar, 500ml of milk wine and 300g of butter are added after boiling for 30 minutes with big fire, the mutton in the yogurt is boiled with slow fire, the bone and the date seed sundries are filtered out with a colander after the meat is separated from the bone, and the rest yogurt and mutton soup are continuously decocted into semi-fluid substances.
Preferably, in step S3: the herbal medicine comprises the following raw materials: 200g of fructus amomi, 300g of rhizoma polygonati, 200g of caltrop, 200g of purple-clay root, 200g of gymnadenia conopsea, 300g of radix asparagi, 200g of nutmeg, 200g of wild jujube, 100g of agilawood and 200g of liquorice; soaking the above raw materials in 10L purified water for 24 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the materials with strong fire, decocting the materials with slow fire for 60 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 60 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the materials with slow fire until the liquid medicine is decocted into semi-fluid viscous state to form third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup.
Preferably, in the step S4, 300ml of honey is added after the yogurt, the mutton soup and the medicinal liquid are mixed according to the ratio of 3:1, the mixture is continuously decocted with slow fire, meanwhile, stirring is kept, coking is prevented, the mixture is cooled after being gradually thickened, and the mixture is prepared after taking out of a pot and cooling the mixture for 12 hours.
Preferably, in step S1, the first container is a wooden barrel or a leather bag.
Preferably, the second container in step S3 is a stainless steel pot or a marmite.
Preferably, in step S4, the coking is prevented by continuously stirring with wooden chopsticks or an automatic stirrer.
It should be noted that: the Altz nourishing paste can be taken twice a spoon (3 g) per day, or made into honeyed pill, and taken twice a pill (3 g) per day.
Example 1:
s1: pouring 40 liters of fermented yoghourt into a wooden barrel, repeatedly stirring by using a wooden stick, separating pure whey from the yoghourt during stirring, floating on the yoghourt to form butter, and separating and fishing out the butter and putting the butter into a tray;
s2: pouring the yogurt after butter separation into an iron pan for decoction, adding 4.5 kg of prepared mutton after the pan is opened, adding 500g of brown sugar, 500g of rock sugar, 500g of square sugar, 300g of red date, 500g of raisin, 300g of medlar, 500ml of milk wine and 300g of butter after boiling for 30 minutes with strong fire, decocting with slow fire, boiling mutton in the yogurt, separating meat from bone, filtering bone and jujube kernel sundries with a strainer, and continuously decocting the rest yogurt and mutton soup into semi-fluid substances;
s3: pouring the soaked herbal medicine into a yogurt mutton soup:
the herbal medicine comprises the following raw materials: 200g of fructus amomi, 300g of rhizoma polygonati, 200g of caltrop, 200g of purple-clay root, 200g of gymnadenia conopsea, 300g of radix asparagi, 200g of nutmeg, 200g of wild jujube, 100g of agilawood and 200g of liquorice; soaking the above raw materials in 10L purified water for 24 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the materials with strong fire, decocting the materials with slow fire for 60 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 60 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the materials with slow fire until the liquid medicine is decocted into semi-fluid viscous state to form third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup;
s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 300ml Mel, continuously decocting with slow fire, stirring, preventing coking, taking out from the pot after gradually forming thick state, cooling, and making into Altzpatch after 12 hr.
Example 2:
s1: pouring 40 liters of fermented yoghourt into a wooden barrel, repeatedly stirring by using a wooden stick, separating pure whey from the yoghourt during stirring, floating on the yoghourt to form butter, and separating and fishing out the butter and putting the butter into a tray;
s2: pouring the yogurt after butter separation into an iron pan for decoction, adding 4 kg of prepared mutton after the pan is opened, adding 450g of brown sugar, 450g of rock sugar, 450g of square sugar, 250g of red date, 450g of raisin, 250g of medlar, 250ml of milk wine and 250g of butter after boiling with strong fire, decocting with slow fire, boiling mutton in the yogurt, separating meat from bone, filtering bone and jujube kernel impurities with a colander, and continuously decocting the rest yogurt and mutton soup into semi-fluid substances;
s3: pouring the soaked herbal medicine into a yogurt mutton soup:
the herbal medicine comprises the following raw materials: 150g of fructus amomi, 250g of rhizoma polygonati, 150-250g of caltrop, 150g of purple-clay root, 150g of gymnadenia conopsea, 250g of radix asparagi, 150g of nutmeg, 150g of wild jujube, 50g of agilawood and 150g of liquorice;
soaking the raw materials in 8 liters of purified water for 22 hours, pouring the soaked herbal medicines into a marmite for decoction, boiling the raw materials with strong fire, decocting the raw materials with slow fire for 50 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 50 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the first liquid medicine with slow fire until the liquid medicine is decocted to be semi-fluid viscous, forming third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup;
s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 250ml Mel, decocting with slow fire, stirring with wood chopsticks to prevent coking, taking out from the pot, cooling, and adding Altzpatch after 10 hr.
Example 3:
s1: pouring 50 liters of fermented yoghurt into a wooden barrel, repeatedly stirring by using a wooden stick, separating pure whey from the yoghurt during stirring, floating on the yoghurt to form butter, and separating and fishing out the butter and putting the butter into a tray;
s2: pouring the yogurt after butter separation into an iron pan for decoction, adding 5 kg of prepared mutton after the pan is opened, adding 550g of brown sugar, 550g of rock sugar, 550g of square sugar, 350g of red date, 550g of raisin, 350g of medlar, 350ml of milk wine and 350g of butter after boiling for 35 minutes with strong fire, decocting with slow fire, boiling mutton in the yogurt, separating meat from bone, filtering bone and jujube kernel impurities with a colander, and continuously decocting the rest yogurt and mutton soup into semi-fluid substances;
s3: pouring the soaked herbal medicine into a yogurt mutton soup:
the herbal medicine comprises the following raw materials: 250g of fructus amomi, 350g of rhizoma polygonati, 250g of caltrop, 250g of purple-clay root, 250g of gymnadenia conopsea, 350g of radix asparagi, 250g of nutmeg, 250g of wild jujube, 150g of agilawood and 250g of liquorice;
soaking the raw materials in 12 liters of purified water for 26 hours, pouring the soaked herbal medicines into a marmite for decoction, boiling the raw materials with strong fire, decocting the raw materials with slow fire for 70 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 70 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the first liquid medicine with slow fire until the liquid medicine is semi-fluid and viscous, forming third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup;
s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 350ml Mel, decocting with slow fire, stirring with wood chopsticks to prevent coking, taking out from the pot, cooling, and adding Altzpatch after 14 hr.
It should be noted that: the Altz nourishing paste can be taken twice a spoon (3 g) per day, or made into honeyed pill, and taken twice a pill (3 g) per day.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same; while the application has been described in detail with reference to the preferred embodiments, those skilled in the art will appreciate that: modifications may be made to the specific embodiments of the application or equivalents may be substituted for part of the features thereof. Without departing from the spirit of the application, it is intended to cover the scope of the application as claimed.
Claims (7)
1. The preparation process of the Altz nourishing paste is characterized by comprising the following steps of:
s1: pouring 40-50 liters of fermented yoghourt into a first container, repeatedly stirring by using a wood stick, separating pure whey from the yoghourt during stirring, floating on the yoghourt to form butter, separating and fishing out the butter, and putting the butter into a tray;
s2: pouring the yogurt separated by the butter into an iron pan for decoction, adding 4-5 kg of prepared mutton after the pan is opened, boiling for 25-35 minutes with strong fire, adding 450-550g of brown sugar, 450-550g of rock candy, 450-550g of square sugar, 250-350g of red dates, 450-550g of raisins, 250-350g of medlar, 250-350ml of milk wine and 250-350g of butter, decocting with slow fire, boiling mutton in the yogurt, separating the mutton from bones, filtering bones and jujube kernel impurities with a colander, and continuously decocting the rest yogurt and mutton soup into semi-fluid matters;
s3: pouring the soaked herbal medicine into a yogurt mutton soup:
the herbal medicine comprises the following raw materials: 150-250g of fructus amomi, 250-350g of rhizoma polygonati officinalis, 150-250g of caltrop, 150-250g of purple lei root, 150-250g of gymnadenia conopsea, 250-350g of radix asparagi, 150-250g of nutmeg, 150-250g of wild jujube, 50-150g of agilawood and 150-250g of liquorice;
soaking the raw materials in 8-12L of purified water for 22-26 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the raw materials with strong fire, decocting the raw materials with slow fire for 50-70 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 50-70 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the first liquid medicine with slow fire until the liquid medicine is semi-fluid and viscous, forming third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup;
s4: mixing yogurt, mutton soup and medicinal liquid at a ratio of 3:1, adding 250-350ml Mel, continuously decocting with slow fire while stirring to prevent coking, taking out from the pot after gradually forming thick state, cooling, and making into Altzpatch after 10-14 hr.
2. The process for preparing the altz nourishing paste as set forth in claim 1, wherein: in step S2: pouring the yogurt after butter separation into an iron pan for decoction, adding 4-5 kg of prepared mutton after the pan is opened, adding 500g of brown sugar, 500g of rock sugar, 500g of square sugar, 300g of red date, 500g of raisin, 300g of medlar, 500ml of milk wine and 300g of butter after boiling for 30 minutes with strong fire, decocting with slow fire, boiling mutton in the yogurt, separating meat from bone, filtering bone and jujube kernel sundries with a strainer, and continuously decocting the rest yogurt and mutton soup into semi-fluid substances.
3. The process for preparing the altz nourishing paste according to claim 1 or 2, which is characterized in that: in step S3: the herbal medicine comprises the following raw materials: 200g of fructus amomi, 300g of rhizoma polygonati, 200g of caltrop, 200g of purple-clay root, 200g of gymnadenia conopsea, 300g of radix asparagi, 200g of nutmeg, 200g of wild jujube, 100g of agilawood and 200g of liquorice; soaking the above raw materials in 10L purified water for 24 hours, pouring the soaked herbal medicines into a second container for decoction, boiling the materials with strong fire, decocting the materials with slow fire for 60 minutes, pouring the decocted first liquid medicine into a clean container, pouring purified water into the residue for further decoction for 60 minutes to form second liquid medicine, hydrating the first liquid medicine and the second liquid medicine together, decocting the materials with slow fire until the liquid medicine is decocted into semi-fluid viscous state to form third liquid medicine, and adding the third liquid medicine into the yogurt mutton soup.
4. The process for preparing the altz nourishing paste as set forth in claim 1, wherein: in the step S4, 300ml of honey is added after the yogurt, the mutton soup and the liquid medicine are mixed in a ratio of 3:1, the mixture is continuously decocted with slow fire, meanwhile, stirring is kept, coking is prevented, the mixture is taken out of a pot to cool after being gradually formed into a thick shape, and the Altz tonic paste is prepared after 12 hours.
5. The process for preparing the altz nourishing paste as set forth in claim 1, wherein: in step S1, the first container is a wooden barrel or a leather bag.
6. The process for preparing the altz nourishing paste as set forth in claim 1 or 5, wherein: the second container in the step S3 is a stainless steel pot or a marmite.
7. The process for preparing the altz nourishing paste as set forth in claim 1, wherein: in step S4, the wooden chopsticks or the automatic stirrer is used for continuously stirring, so that coking is prevented.
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