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Kadsura pepper stem qi moving and pain relieving soup base and production method thereof

A technology of promoting qi and relieving pain and sea wind vine, which is applied in the direction of food science, etc., to achieve the effect of advanced production technology, short processing line and quick effect.

Inactive Publication Date: 2016-01-06
HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are various qi-promoting and pain-relieving drugs on the market, but most of them do not have the effect of regulating breath, and many drugs only play an analgesic effect. but cannot treat the root cause of the disease

Method used

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  • Kadsura pepper stem qi moving and pain relieving soup base and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: It is applicable to the crowd with fullness of the chest septum, cold pain in the stomach and abdomen, and inability to eat or drink.

[0023] The weight ratio range of preparing a kind of Caulis chinensis promoting Qi and relieving pain soup of the present invention is: 20-35 parts of Caulis Caulis, 10-30 parts of Angelica dahurica, 10-30 parts of Yedizhu, 10-30 parts of musk, 10-30 parts of Kaeba 30 parts, 10-30 parts of turmeric, 10-30 parts of flat buds, 10-30 parts of yellow vine, 10-30 parts of light tempeh, 10-30 parts of eagles, 10-30 parts of white chrysanthemums, and 10 parts of Sanbai grass -30 servings.

Embodiment 2

[0024] Embodiment 2: It is suitable for people with abdominal pain and diarrhea, excessive phlegm, wheezing and coughing, and sore waist and knees.

[0025] The preferred weight ratio range for preparing the Caulis Caulis Promoting Qi and Analgesic Soup of the present invention is: 20-30 parts of Caulis Caulis, 10-25 parts of Angelica dahurica, 10-25 parts of Yedizhu, 10-25 parts of Moschus, and 10 parts of Kaeba -25 parts, 10-25 parts of turmeric, 10-25 parts of flat buds, 10-25 parts of yellow vine, 10-25 parts of light tempeh, 10-25 parts of eagles, 10-25 parts of white chrysanthemums, and three white grass 10-25 servings.

Embodiment 3

[0026] Embodiment 3: It is applicable to the crowd suffering from belching, blood stasis and hernia.

[0027] The optimal weight ratio range for preparing a kind of Caulis chinensis promoting Qi and relieving pain soup of the present invention is: 25 parts of Caulis Caulis, 15 parts of Angelica dahurica, 15 parts of Yedizhu, 15 parts of musk, 15 parts of Kaeba, 15 parts of Curcuma, 15 parts of flat buds, 15 parts of yellow vines, 15 parts of light tempeh, 15 parts of eagles, 15 parts of white chrysanthemums, and 15 parts of Sanbai grass.

[0028] The above-mentioned components are made into a kind of sea wind rattan promoting qi promoting and relieving pain soup of the present invention. The main technological process of its production method is: material selection, sterilization, drying, pulverization, impurity removal, granulation, and bagging; wherein, selecting Materials: According to the weight ratio of raw materials, select raw materials that meet the national hygi...

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Abstract

The invention discloses a kadsura pepper stem qi moving and pain relieving soup base and a production method thereof. The soup base is prepared from kadsura pepper stem, Sichuan dahurian angelica root, securinega suffruticosa, musk, kaempferia galangal, curcuma tuber, gentianopsis barbata, common fibraurea stem, fermented soybean, avicennia pricklyash root, white chrysanthemum, and saururus chinensis, and is prepared by the following steps: material selection, sterilization, drying, grinding, impurity removing, granulation, and packaging. The soup base has the functions of activating blood, freeing collaterals, moving qi, and relieving pains, thus can relieve the symptoms such as fullness sensation in chest, pain and coldness in stomach duct and abdomen, blood stasis, and the like, has the advantages of healthcare function, heart nourishing and tranquilizing functions, rapid effect, complete nature, and no side or toxic effect, and can be used in home and restaurants.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a soup made of Caulis chinensis for promoting qi and relieving pain and a production method thereof. Background technique: [0002] Qi stagnation refers to the stagnation of Qi in the viscera and meridians. It can be caused by unhealthy diet, or stagnation of the seven emotions, or weak Qi and poor luck. Symptoms vary depending on where you stay. Qi stagnation in the spleen leads to decreased stomach appetite, fullness and pain; Qi stagnation in the liver leads to excessive liver qi, hypochondriac pain and irritability; Qi stagnation in the lungs leads to unclear lung qi, excessive phlegm and wheezing and coughing. If qi stagnates in the meridian, there will be pain or movement disorder in the relevant parts along the route of the meridian, or corresponding symptoms. Qi stagnation can even cause blood stasis. [0003] Symptoms of stagnation of Qi: chest tightness, sighing, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00
Inventor 王祥赵洪磊
Owner HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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