Lygodium japonicum heat clearing and dampness removing sour soup base and preparation method thereof

A technology for clearing away dampness, heat, and seaweed. It is applied in food preparation, pharmaceutical formulations, and plant raw materials. It can solve problems such as many adverse reactions, toxins in drugs, and serious hidden dangers to human health, and achieve rich nutritional value and sour taste. Cool and delicious effect

Inactive Publication Date: 2016-10-19
HARBIN HAOTUO 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 many medicines for clearing dampness and heat in the market, but most of them contain toxins, and there are many adverse reactions, which bury serious hidden dangers for human health. Therefore, There is an urgent need for a pure natural, non-toxic and side effect Haijinsha Qingli damp heat and sour soup stock and its preparation method

Method used

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  • Lygodium japonicum heat clearing and dampness removing sour soup base and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A Haijinsha Qingli hot and sour soup is prepared from the following raw materials in parts by weight: 45-55 parts of Haijinsha, 20-30 parts of Shiwei, 20-30 parts of wax gourd skin, 15-20 parts of Desmodium, 15-20 parts of turmeric, 15-20 parts of licorice, 15-20 parts of citrus aurantium, 10-15 parts of rush, 10-15 parts of mulberry white bark, 10-15 parts of corn silk, 10-15 parts of plantain, Poria 10-15 parts of god, 25-35 parts of wild tomato, 15-20 parts of jujube seed, 15-20 parts of raspberry, 15-20 parts of papaya with light skin, 15-20 parts of dogwood, 10-15 parts of toosendan, rice wine 10-15 servings.

Embodiment 2

[0030] A kind of Haijinsha Qingli hot and sour soup, the raw materials are according to the preferred parts by weight, 55 parts of Haijinsha, 30 parts of Shiwei, 30 parts of wax gourd skin, 17 parts of money grass, 17 parts of turmeric, 17 parts of licorice, and 17 parts of Citrus aurantium 15 parts of rush, 15 parts of mulberry bark, 15 parts of corn silk, 15 parts of plantain, 15 parts of Fushen, 25 parts of wild tomato, 15 parts of jujube seed, 15 parts of raspberry, 15 parts of papaya, dogwood 15 parts, 10 parts of toosendan, 10 parts of rice wine.

Embodiment 3

[0032] A kind of Haijinsha Qingli hot and sour soup, the raw materials are according to the preferred parts by weight, 50 parts of Haijinsha, 25 parts of Shiwei, 25 parts of wax gourd skin, 15 parts of money grass, 15 parts of turmeric, 15 parts of licorice, 15 parts of Citrus aurantium 13 parts of rush, 13 parts of mulberry bark, 13 parts of corn silk, 13 parts of plantain, 13 parts of Fushen, 35 parts of wild tomato, 20 parts of jujube seed, 20 parts of raspberry, 20 parts of papaya, dogwood 20 parts, toosendan 15 parts, rice wine 15 parts.

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PUM

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Abstract

The invention discloses a lygodium japonicum heat clearing and dampness removing sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of lygodium japonicum, 20 to 30 parts of pyrrosia lingua, 20 to 30 parts of white gourd peel, 15 to 20 parts of desmodium, 15 to 20 parts of curcuma tuber, 15 to 20 parts of licorice, 15 to 20 parts of bitter orange, 10 to 15 parts of juncus, 10 to 15 parts of mulberry bark, 10 to 15 parts of corn silk, 10 to 15 parts of plantain, 10 to 15 parts of poria with hostwood, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of clearing heat, removing dampness, treating stranguria, relieving pain, promoting urination, and eliminating swelling, if people eat the soup base for a long term.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a Haijinsha Qingli damp-heat-sour soup stock and a preparation method thereof. Background technique [0002] Yin-deficiency internal heat is also called yin-deficiency fever. Refers to the fever syndrome caused by the deficiency of yin fluid in the body and the failure of water to control fire. Symptoms include red cheekbones, emaciation, hot flashes and night sweats, five upset fevers, hot nights and cool mornings, dry mouth and throat, red tongue with little coating, and thready pulse. Treatment should nourish yin and clear away heat, or nourish yin and reduce fire. Use Qinghao Biejia Decoction, Lily Gujin Decoction, etc. 1. Warm palms and soles of feet, do not want to be close to clothes or quilts. 2. Anxiety and hotness in the heart, thinking about cold drinks and cold food. 3. Dry mouth, bitter mouth, dry throat, nausea. 4. Restless sleep, night sweats, restless sweats,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/30A61K36/9066A61P13/00
Inventor 施洋
Owner HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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