Persimmon vinegar with effects of promoting blood circulation and removing blood stagnation

A technology of promoting blood circulation and removing blood stasis, and persimmon vinegar, which is applied in the preparation of vinegar, food preparation, food science, etc., can solve the problems that the healing function has not been verified, and achieve the effect of ruddy color, obvious effect, and sweet and sour taste

Inactive Publication Date: 2012-01-04
王学文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the healing function passed down by the folks has not been accurately verified.

Method used

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Examples

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Effect test

Embodiment 1

[0017] Embodiment one: choose ripe fresh persimmon, the total weight ratio of its weight and Chinese medicine raw material is: 100 parts to 1-15 parts;

[0018] Among them, the weight parts of traditional Chinese medicine in the raw material of Chinese medicine are respectively: 8-20 parts of Salvia miltiorrhiza, 4-8 parts of Angelica sinensis, 6-12 parts of Ophiopogon japonicus, 8-12 parts of Chuanxiong, 8-12 parts of medlar, 8-20 parts of hawthorn meat share.

[0019] The preparation method of persimmon vinegar for promoting blood circulation and removing blood stasis is divided into the following steps:

[0020] Step 1: Weigh the traditional Chinese medicine raw materials of salvia miltiorrhiza, angelica, Ophiopogon japonicus, Chuanxiong, medlar, and hawthorn meat, and put them in a cloth bag for steaming and disinfection;

[0021] Step 2: Place the steamed and sterilized Chinese medicine raw materials and cloth bags obtained in step 1 at the bottom of a sterilized ferment...

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PUM

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Abstract

The invention discloses persimmon vinegar with effects of promoting blood circulation and removing blood stagnation. The persimmon vinegar is brewed from persimmon in conjunction with the following traditional Chinese medicines: salvia miltiorrhiza, Chinese Angelica, creeping liriope, ligusticum wallichii, wolfberry fruit and hawthorn fruit by the process of fermentation. By virtue of synergism of the traditional Chinese medicines, the persimmon vinegar has the effects of promoting blood circulation and removing blood stagnation, cooling blood and eliminating mass, and tonifying the liver and kidneys. The persimmon vinegar provides a human body with acetic acid, lactic acid, succinic acid, gluconic acid, malic acid and amino acids while taking full advantage of medical effects, which can enhance the health-care effect of promoting blood circulation and removing blood stagnation. The invention has the benefits that the prepared persimmon vinegar has a sour-sweet taste, a bright red color and a mild fragrance of traditional Chinese medicines, is free of adverse and toxic effects, can be eaten together with other foods or separately, and is significant in the effects of promoting blood circulation and removing blood stagnation.

Description

technical field [0001] The invention relates to the field of persimmon vinegar, in particular to persimmon vinegar with the functions of promoting blood circulation, removing blood stasis and maintaining health. Background technique [0002] Persimmon vinegar in the prior art: refers to a kind of vinegar brewed from persimmons. It can lower blood sugar and high blood pressure, and is especially suitable for some children. Drinking it for the elderly even plays a role in delaying human aging. Persimmon vinegar also has the effect of beautifying and nourishing the skin. Vinegar therapy has a gentle stimulating effect on human skin. It can dilate small blood vessels, increase skin blood circulation, and kill bacteria on the surface of the skin, making the skin tender, white, rosy and shiny . Persimmon vinegar contains a large amount of acetic acid, lactic acid, succinic acid, grape acid, malic acid, and amino acids. Drinking it regularly can effectively maintain the balance ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29C12J1/00A23L33/00
Inventor 王学文
Owner 王学文
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