Chinese medicine for treating hypertension
A technology of hypertension and traditional Chinese medicine, which is applied in the field of traditional Chinese medicine for the treatment of hypertension, can solve the problems of threatening the life of patients and rebound, and achieve the effect of rich sources, simple preparation method and remarkable curative effect
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Embodiment 1
[0021] Remove impurities, wash, chop and fry 10g Gastrodia elata, 10g whole insect, 10g Niu Xi, 10g salvia miltiorrhiza, 10g Zhichuanwu, 10g Gyatsum, 8g rhubarb, 10g woody fragrance, and 10g Bupleurum bupleuri. Stir-fried is to put the whole worm in a casserole and stir-fry on low heat until crisp, the temperature is 80-100°C, and the time is 40-60 minutes; cut Gastrodia elata into slices and fry in a casserole from low heat to low heat until it is slightly yellow and crisp , the temperature is 80-110°C, and the time is 50-70 minutes; put Zhichuanwu into a casserole from low to low heat and fry until crisp, the temperature is 80-120°C, and the time is 60-80 minutes; put Bupleurum Put it in a casserole and stir-fry until it is crisp and the leaves do not turn black. The temperature is 80-110°C and the time is 40-60 minutes; The temperature is 80-150°C, and the time is 60-80 minutes; put the rhubarb and woody incense in a casserole and stir-fry until crispy, the temperature is 8...
Embodiment 2
[0023] 18g Gastrodia elata, 10g whole insect, 18g Niu Xi, 18g Salvia miltiorrhiza, 16g Aconitum aconiti, 18g Rhizoma chinensis, 12g rhubarb, 16g woody fragrance, and 12g Bupleurum chinensis were removed from impurities, washed, chopped and fried until cooked. Stir-fried is to put the whole worm in a casserole and stir-fry on low heat until crisp, the temperature is 80-100°C, and the time is 40-60 minutes; cut Gastrodia elata into slices and fry in a casserole from low heat to low heat until it is slightly yellow and crisp , the temperature is 80-110°C, and the time is 50-70 minutes; put Zhichuanwu into a casserole from low to low heat and fry until crisp, the temperature is 80-120°C, and the time is 60-80 minutes; put Bupleurum Put it in a casserole and stir-fry until it is crisp and the leaves do not turn black. The temperature is 80-110°C and the time is 40-60 minutes; The temperature is 80-150°C, and the time is 60-80 minutes; put the rhubarb and woody incense in a casserol...
Embodiment 3
[0025] 30g Gastrodia elata, 20g whole insect, 30g Niu Xi, 30g Salvia miltiorrhiza, 30g Aconitum aconitum, 30g Gyatsum chinensis, 20g rhubarb, 24g Muxiang, and 24g Bupleurum chinensis were removed from impurities, washed, chopped and fried until cooked. Stir-fried is to put the whole worm in a casserole and stir-fry on low heat until crisp, the temperature is 80-100°C, and the time is 40-60 minutes; cut Gastrodia elata into slices and fry in a casserole from low heat to low heat until it is slightly yellow and crisp , the temperature is 80-110°C, and the time is 50-70 minutes; put Zhichuanwu into a casserole from low to low heat and fry until crisp, the temperature is 80-120°C, and the time is 60-80 minutes; put Bupleurum Put it in a casserole and stir-fry until it is crisp and the leaves do not turn black. The temperature is 80-110°C, and the time is 40-60 minutes; , the temperature is 80-150°C, and the time is 60-80 minutes; put the rhubarb and woody incense in a casserole an...
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