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Ginkgo stew buccal tablets and preparation method thereof

A technology of ginkgo and stewed products, which is applied in the field of ginkgo stewed buccal tablets and its preparation, can solve the problems of non-compliance, difficulty in absorbing nutrients, lack of flavor of stewed products, etc., and achieves low equipment requirements and is convenient for large-scale production. The effect of large-scale production and good market prospects

Active Publication Date: 2012-10-17
张雪峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products prepared in the above-mentioned ways can not taste the unique flavor of stewed products, do not conform to people's habit of using nourishing food, and are difficult to absorb the nutrients completely.

Method used

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  • Ginkgo stew buccal tablets and preparation method thereof
  • Ginkgo stew buccal tablets and preparation method thereof
  • Ginkgo stew buccal tablets and preparation method thereof

Examples

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preparation example Construction

[0035] The preparation method of the present invention specifically comprises the following steps:

[0036] a. Preparation of raw materials: clean the main materials and drain them for later use; pre-treatment of ingredients: wash the ingredients and drain them for later use; make ingredients according to traditional recipes.

[0037] b. Cooking: According to the different ingredients, use the corresponding traditional methods for stewing, and choose different stewing processes according to the different tastes of the materials.

[0038] Stewing in this Law refers to the method of stewing the main ingredients and auxiliary materials, water or soup in water or not.

[0039] c. Drying and dehydration: drying and dehydrating the cooked product after stewing and crushing as required;

[0040] Or: separate the stewed cooked product into soup and solids, dry and dehydrate the separated soups and solids and pulverize as required;

[0041] d. Granulation and tableting:

[0042] The...

Embodiment 1

[0079] Example 1 Preparation of Sea Cucumber Stewed Ginkgo Stewed Tablets of the Invention

[0080] Main ingredient: 50 grams of dried ginkgo biloba.

[0081] Accessories: 250 grams of sea cucumber; purified water: appropriate amount; seasoning: appropriate amount.

[0082] 1. Stew process:

[0083] 1.1 Soak 50 grams of shelled ginkgo biloba in water for 5 hours, remove the inner membrane to pick out impurities, clean it, and put it in a stew pot.

[0084] 1.2 Put 250 grams of sea cucumber in warm water, soak for 18 hours, change the water every 4 hours until it is soft, then cut the sea cucumber open, scrape off the white tendons and white skin of the ginseng, wash it and add water to the pot and cover it Bring to a boil, simmer for about 30 minutes after the pot is boiled, and let the water cool down. Add 12.5 grams of vinegar and 25 grams of boiling water, then pour it into the sea cucumber and stir well. After the sea cucumber is dipped in vinegar, it shrinks and harde...

Embodiment 2

[0113] Embodiment 2. Preparation of lily stewed ginkgo stewed product lozenges of the present invention

[0114] Ingredients: Ginkgo: 50 grams.

[0115] Accessories: lily: 350 grams; purified water: appropriate amount; rock sugar: 50 grams.

[0116] 1. Stew process:

[0117] 1.1 Soak 50 grams of shelled ginkgo biloba in water for 5 hours, remove the inner membrane to pick out impurities, clean it, and put it in a stew pot.

[0118] 1.2 Soak 350 grams of lily in purified water, wash it, and put it in a stew pot.

[0119] 1.3 Melt 50 grams of rock sugar with an appropriate amount of water, put it into a stew pot, and add water to 4 kg. After the water boils, turn to a simmer and simmer for 60 minutes.

[0120] 2 Separation: Remove the stewed lily and ginkgo, and drain. Filter the soup and set aside.

[0121] 3. Drying and dehydration: The separated soup and solids are respectively vacuum freeze-dried and dehydrated. A portion of the broth was left undried for wet granulat...

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Abstract

The invention belongs to the field of health foods, and particularly relates to ginkgo stew buccal tablets and a preparation method thereof. The technical problem to be solved is to provide the ginkgo stew buccal tablets capable of keeping the original peculiar flavor of stew to a certain extent, preserving nutrient components for long and being favorably absorbed. The technical scheme for solving the technical problem is that: the method for preparing the buccal tablets from the ginkgo stew is provided and comprises the following steps of: a, dispensing prepared ginkgo and auxiliary materials, and stewing or cooking the mixture to form a cooked product containing solid matters and cooking liquor; b, drying, dehydrating and crushing the cooked product; and c, granulating and preforming the crushed cooked product. The ginkgo stew buccal tablets prepared by the method of the invention are convenient to carry and eat, develop a novel way of oral sucking and mucosa absorption for the ginkgo stew, can accord with conventional eating habits, correct the erroneous idea of performing administration only by extraction to improve the intake of active ingredients in the field, and has vast market prospect.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a ginkgo stewed product lozenge and a preparation method thereof. Background technique [0002] Ginkgo, also known as ginkgo, belongs to the category of dried fruits and is the fruit of the ginkgo tree. Its economic results can span thousands of years. Among many dried fruits, the economic value of ginkgo ranks among the top three. The value of ginkgo is mainly reflected in edible and medicinal uses. China's ginkgo production accounts for 90% of the world's total production. Ginkgo biloba is an important product for exporting foreign exchange, especially an important pharmaceutical raw material for the prevention and treatment of hypertension and heart disease. More than 160 chemical extracts are known. There are mainly flavonoids, terpenes, phenols, alkaloids, polyisoprene, quinic acid, linoleic acid, python oxalic acid, ascorbic acid, a-hexenal, ginkgo alcohol, ginkgo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/36A23P1/02A23L25/00A23L33/00A23P10/28
Inventor 张雪峰徐丽
Owner 张雪峰
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