Unlock instant, AI-driven research and patent intelligence for your innovation.
Three-bean soup for alleviating hangover and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for wine soup and hangover, which is applied to the field of Sandou hangover soup and its preparation, can solve problems such as unstable effect, and achieve the effects of perfect formula, wide source and increasing alcohol volume.
Inactive Publication Date: 2013-12-11
TIANJIN HENGAN FOOD
View PDF0 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Many people drink hangover vinegar, tea and other drinks to hangover, but the effect is not stable
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0010] The components of the raw materials are proportioned according to the following weight percentages: mung bean 15%, red bean 15%, black bean 15%, licorice 2%, honey 8%, and water is added to 100%.
[0011] The preparation method comprises the following steps
[0012] a. Wash the mung beans, red beans, black beans and licorice, put them in 1-1.5 times the boiling water, cook for 1-2 hours, then make a slurry, and then use high-speed centrifugation to get the juice;
[0013] b. Add honey and water to the above juice;
[0014] c. Ultra-high temperature instantaneous sterilization, aseptic filling.
Embodiment 2
[0016] The components of the raw materials are proportioned according to the following weight percentages: mung bean 5%, red bean 25%, black bean 5%, licorice 3%, honey 5%, and water is added to 100%.
[0017] The preparation method comprises the following steps
[0018] a. Wash the mung beans, red beans, black beans and licorice, put them in 1-1.5 times the boiling water, cook for 1-2 hours, then make a slurry, and then use high-speed centrifugation to get the juice;
[0019] b. Add honey and water to the above juice;
[0020] c. Ultra-high temperature instantaneous sterilization, aseptic filling.
Embodiment 3
[0022] The components of the raw materials are proportioned according to the following weight percentages: 25% of mung beans, 5% of red beans, 25% of black beans, 1% of licorice, 10% of honey, and adding water to 100%.
[0023] The preparation method comprises the following steps
[0024] a. Wash the mung beans, red beans, black beans and licorice, put them in 1-1.5 times the boiling water, cook for 1-2 hours, then make a slurry, and then use high-speed centrifugation to get the juice;
[0025] b. Add honey and water to the above juice;
[0026] c. Ultra-high temperature instantaneous sterilization, aseptic filling.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention provides a three-bean soup for alleviating hangover, which is characterized in that by comprising the following raw materials in percentage by weight: 5-25% of mung bean, 5-25% of red bean, 5-25% of black bean, 1-3% of licorice, 5-10% of honey and the balance of water. The preparation method is characterized by comprising the following steps: a. cleaning mung bean, red bean, black bean and licorice, boiling in 1-1.5 times of boiled water for 1-2 hours, pulping, and centrifuging at high speed to take the juice; b. adding honey and water into the juice; and c. instantaneously sterilizing at ultrahigh temperature, and carrying out sterile filling. The product has the advantages of wide raw material sources and low price, is most suitable to be drunk when drinking wine, has the functions of health care and nutrition on the premise of alleviating hangover, is harmless to the human body and free of preservative, can quickly supplement the physical performance, and tastes sweet, fresh and nice.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a three-bean hangover soup and a preparation method thereof. Background technique [0002] As a special cultural form, wine culture has a special status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. Moderate drinking has certain benefits to the body, but excessive drinking will cause a great burden on the body. A very common situation is drunkenness. Drunkenness is a state of physical discomfort and unconsciousness after excessive drinking, and this state will last for a period of time, greatly affecting normal life and work. Many people hangover by drinking beverages such as hangover vinegar and tea, but the effect is not stable. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a three-bean h...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
