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43results about How to "Reduce visceral fat" patented technology

Traditional Chinese medicine prescription for treating overweight/obesity type polycystic ovary syndrome

InactiveCN108853427ASolve the difficulties of research and developmentSatisfied with the curative effectUnknown materialsSexual disorderFormularyPolycystic ovary
The invention discloses a traditional Chinese medicine prescription for treating an overweight / obesity type polycystic ovary syndrome. A basic prescription is prepared from the following traditional Chinese medicine raw materials in parts by weight: 10 to 30 parts of radix codonopsis, 5 to 15 parts of bighead atractylodes rhizome, 5 to 15 parts of poria cocos, 3 to 9 parts of cassia twig, 3 to 9 parts of radix et rhizoma rhei, 5 to 15 parts of herba artemisiae capillariae, 5 to 15 parts of rhizoma alismatis, 5 to 15 parts of rhizoma sparganii, 5 to 15 parts of rhizoma curcumae, 5 to 15 parts of herba epimedii and 3 to 6 parts of prepared liquorice root. The traditional Chinese medicine prescription disclosed by the invention has refined compatibility and basic traditional Chinese medicineraw materials are adopted; metabolism and reproductive-endocrine disorder are considered, the difficult of researching and developing overweight / obesity type polycystic ovary syndrome medicines at present is smoothly solved and a satisfied curative effect is obtained. The prescription is a traditional Chinese medicine compound prescription considering the metabolism and the reproductive-endocrinedisorder; the prescription is simple and the effect is clear; the prescription has a wide popularization prospect in clinical application, and is prepared into various Chinese patent drugs with different preparations so that the prescription is more convenient for patients; the total cost is low so that the financial burden of the patients can be alleviated to the great extent and the medical burden of China is alleviated to a certain extent.
Owner:THE FIRST AFFILIATED HOSPITAL OF SUN YAT SEN UNIV +1

Functional meat sausage taking whole sheep hoof leather bag as casing and preparation method of functional meat flower sausage

The invention discloses a functional meat sausage taking whole sheep hoof leather bag as casing and a preparation method of the functional meat sausage. The sausage is prepared through the steps of using a hollow leather bag obtained after muscles and bones of a fresh rumex japonicas are removed as a casing, preparing a stuffing by adding the following raw materials in percentage by weight into every 1,000 g of lean pork: 20-30% of fat meat (pig backfat and lard diglyceride are mixed in a mass ratio of 9: 1), 12-15% of high-crosslinking corn starch, 1.0-2.0% of ultrahigh-pressure soybean protein isolate hydrolysate, 0.05-0.1% of a liquorice root extract, 0.4-0.6% of an ultrahigh-pressure glycosylation product of psyllium seed gum and soybean protein isolate, 0.8-1.0% of pig bone marrow milk slurry, 0.2-0.4% of a flatfish bone paste lactic acid fermentation product, 0.3-0.5% of drunken oxygen garlic, 40-50% of hydrogen-enriched ice water and other seasoning ingredients, and adopting processes of chopping, encapsulating, tying, cooking, fumigating and the like to prepare a hydrogen-enriched, high-calcium and anti-cancer functional pork sausage. Advanced modern instruments and equipment are adopted in the production process, and time saving, quickness and environment friendliness are achieved. The prepared meat sausage has outstanding functions, and solves the problem of single and insufficient functions of traditional meat sausage products.
Owner:BOHAI UNIV

Method for processing frost snow preserved meat

The invention discloses a method for processing frost snow preserved meat. The method mainly comprises the following steps: step 1, pickling, cleaning, airing and smoking raw material meat so as to obtain preserved meat blank; step 2, applying frost snow generating liquid on the surface of the meat blank to obtain pretreated meat blank, wherein the frost snow generating liquid mainly comprises oneor more of the following components in parts by weight: 0.01-0.1 part of 10 w/g protease, 0.01-0.1 part of 10 w/g lipase, 0.01-0.1 part of arginine, 0.01-0.1 part of leucine, 0.01-0.1 part of glutamic acid, 0.01-0.05 part of tyrosine, 0.01-0.1 part of alanine, staphylococcus xylosus with a concentration of (0.5x10<5>) to (8x10<6>) cfu/mL, and plant lactobacillus with a concentration of (0.8x10<5>) to (2x10<6>) cfu/mL; and step 3, conducting vacuum packaging on the pretreated meat blank, and conducting culturing at 25-40 DEG C until a white frost snow layer forms on the surface of the meat blank so as to obtain the frost snow preserved meat. The obtained frost snow preserved meat has white flavor substances on the surface, is novel in form, obvious in characteristics and rich in nutrients,has good efficacy of promoting appetite, dispelling cold and promoting digestion, and is more suitable for the consumption requirements of special consumer groups with hyperlipidemia and hypertension.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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