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Recipe and production method for pilose antler wine relieving cough and reducing sputum

A technology for relieving cough and reducing phlegm and velvet antler, which is applied in the fields of pharmaceutical formula, preparation of alcoholic beverages, medical preparations containing active ingredients, etc., to achieve the effect of short processing line, strong compound aroma, and scientific formula

Inactive Publication Date: 2013-12-25
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of medicines for relieving cough and reducing phlegm on the market, most of which are mainly western medicines, but western medicines have certain side effects on the human body and are harmful to the human body. Existing market is very short of a kind of pure natural, non-toxic and side effect-free wine formula and production method for relieving cough and reducing phlegm

Method used

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  • Recipe and production method for pilose antler wine relieving cough and reducing sputum

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: It is suitable for people with headache, conjunctival congestion, wheezing and phlegm-heat.

[0023] The preferred weight ratio range of the formula for preparing the velvet antler cough and phlegm wine of the present invention is: 20-35 parts of velvet antler, 10-30 parts of orange stem, 10-30 parts of Fritillaria sichuanensis, 10-30 parts of Aristolochia, 10-30 parts of pinellia 30 parts, 10-30 parts of Baibu, 10-30 parts of Peucedanum, 10-30 parts of Coltsfoot, 10-30 parts of Aster, 10-30 parts of Tinglizi, 10-30 parts of Forsythia, 10-20 parts of Ephedra 10-20 parts of licorice.

Embodiment 2

[0024] Embodiment 2: It is suitable for people with cough due to lung heat, nausea and diarrhea, obstruction in the pharynx, and stagnation of phlegm in the chest and diaphragm.

[0025] The preferred weight ratio range of the formula for preparing the velvet antler cough-resolving phlegm wine of the present invention is: 20-30 parts of velvet antler, 10-25 parts of orange stem, 10-25 parts of fritillary fritillaria, 10-25 parts of aristolochia, 10-25 parts of pinellia 25 parts, 10-25 parts of Baibu, 10-25 parts of Peucedanum, 10-25 parts of Coltsfoot, 10-25 parts of Aster, 10-25 parts of Tinglizi, 10-25 parts of Forsythia, 10-15 parts of Ephedra 10-15 parts of licorice.

Embodiment 3

[0026] Embodiment 3: It is applicable to the crowd with hand and foot spasm, headache and dizziness, convulsion and phlegm.

[0027] The preferred weight ratio range of the formula for preparing the velvet antler cough-resolving phlegm wine of the present invention is: 20-25 parts of velvet antler, 15 parts of orange stem, 15 parts of Fritillaria chinensis, 15 parts of aristolochia, 15 parts of Pinellia, 15 parts of Baibu, Peucedanum 15 parts, coltsfoot flower 15 parts, aster 15 parts, Tinglizi 15 parts, forsythia 15 parts, ephedra 112 parts, licorice 12 parts.

[0028] The above-mentioned components are prepared into the production method of deer antler cough and phlegm wine of the present invention. The main technological process is: material selection, drying, batching, soaking, packaging, and finished product. The specific operation method follows the following steps in turn: A, material selection, According to the weight ratio of raw materials, select raw materials ...

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Abstract

The invention provides a recipe and a production method for pilose antler wine relieving cough and reducing sputum. The main raw material comprises pilose antler, radix platycodi, fritillaria cirrhosa, aristolochia debilis, rhizoma pinelliae, radix stemonae, peucedani, common coltsfoot flowers, tatarian aster roots, pepperweed seeds, weeping forsythiae capsule, herba ephedrae and liquorice. The production method comprises the main technological processes of selecting materials, drying the materials, dosing, soaking, packaging and finishing products. According to the recipe and the production method for the pilose antler wine relieving the cough and reducing the sputum, the wine has the effects of nourishing the heart, tranquilizing the mind, invigorating the spleen, benefiting vital energy, nourishing the liver and the kidney, dispelling wind, clearing heat and the like, is delicious in taste, convenient to use, natural and non-tonic, has no side effect, and is suitable for being drunk in restaurants and families.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a formula and a production method of deer antler wine for relieving cough and reducing phlegm. Background technique: [0002] Cough is one of the most common symptoms of respiratory disease. Coughing is a protective defense function of the human body. By coughing, secretions from the respiratory tract or foreign objects that have invaded the trachea can be expelled. Only cough without sputum is called dry cough, which can be seen in many diseases. [0003] Traditional Chinese medicine believes that a variety of reasons lead to the failure of the lungs to ventilate and descend, the lack of circulation of water and fluid, and condense into phlegm; Phlegm. When phlegm obstructs the airway and the lung fails to descend, the symptoms include expectoration, coughing and wheezing, and restlessness. [0004] At present, there are many kinds of medicines for relieving cough and red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/904A61P11/10A61P11/14A61K35/32
Inventor 尹凤琴王琳琳王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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