Preparation process for nutritional diversity of modified black ginseng
A preparation technology and diversity technology, applied in the field of nutritional diversity preparation technology of denatured black ginseng
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[0014] The embodiment is described in detail in conjunction with the recipe process.
[0015] 1. Using ingredients
[0016] Selection: Panax notoginseng (warm), Gynostemma pentaphyllum (mild), Salvia (slightly cold), kudzu root (cool), astragalus (slightly warm), Ligustrum lucidum (mild), mulberry (cold), Gastrodia elata (mild) nature), rehmannia root (cold nature), ginseng leaves (cold nature), Ophiopogon japonicus (cold nature), asparagus (great cold nature), ginkgo biloba (flat nature), royal jelly (flat nature), licorice (flat nature ) as the basic raw material.
[0017] 2. Raw material preparation
[0018] a. Take superior grade Panax notoginseng (sliced) 8%, Salvia miltiorrhiza (cut into sections) 10%, Pueraria root (cut into pieces) 14%, Astragalus membranaceus (sliced) 8%, Gastrodia elata (sliced) 8%, Rehmannia glutinosa (sliced) 10% , Ophiopogon japonicus 13%, Asparagus 15%, Ligustrum lucidum 6%, Mulberry 8%, further drying, mixing and beating into coarse powder, a...
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