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Herba pogostemonis aromatic dampness-removing sour soup base and preparation method thereof

A technology for aromatizing dampness and patchouli, applied in food preparation, digestive system, pharmaceutical formulations, etc., can solve the problems of drugs containing toxins, many adverse reactions, and serious hidden dangers to human health, so as to achieve a sour, refreshing and delicious taste. Nutritious 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

[0003] At present, there are many aromatizing and dehumidifying drugs on the market, but most of them contain toxins and have 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 patchouli aromatized wet sour soup stock and its preparation method

Method used

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  • Herba pogostemonis aromatic dampness-removing sour soup base and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A patchouli aromatized wet-sour soup stock is prepared from the following parts by weight: 45-55 parts of patchouli, 20-30 parts of astragalus, 20-30 parts of salvia miltiorrhiza, 15-20 parts of red peony, 15-20 parts of turmeric, 15-20 parts of licorice, 15-20 parts of Perrin, 10-15 parts of Fangji, 10-15 parts of Morus alba, 10-15 parts of rhubarb, 10-15 parts of Shichangpu, 10 parts of loofah -15 parts, 25-35 parts of wild tomatoes, 15-20 parts of jujube seeds, 15-20 parts of raspberries, 15-20 parts of papaya, 15-20 parts of dogwood, 10-15 parts of toosendan, 10- 15 servings.

Embodiment 2

[0029] A patchouli aromatized wet sour soup stock, the raw materials are selected in parts by weight, 55 parts of patchouli, 30 parts of astragalus, 30 parts of salvia miltiorrhiza, 17 parts of red peony root, 17 parts of turmeric, 17 parts of licorice, and 17 parts of perrin , 15 parts of Fangji, 15 parts of mulberry bark, 15 parts of rhubarb, 15 parts of calamus, 15 parts of loofah, 25 parts of wild tomato, 15 parts of jujube seed, 15 parts of raspberry, 15 parts of papaya, 15 parts of dogwood , 10 parts of Toosendan, 10 parts of rice wine.

Embodiment 3

[0031] A patchouli aromatized wet sour soup stock, the raw materials are according to the preferred parts by weight, 50 parts of patchouli, 25 parts of astragalus, 25 parts of salvia miltiorrhiza, 15 parts of red peony root, 15 parts of turmeric, 15 parts of licorice, and 15 parts of perrin , 13 parts of Fangji, 13 parts of Morus alba, 13 parts of rhubarb, 13 parts of Shichangpu, 13 parts of loofah, 35 parts of wild tomato, 20 parts of jujube seed, 20 parts of raspberry, 20 parts of papaya, 20 parts of dogwood , Toosendan 15 parts, rice wine 15 parts.

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Abstract

The invention discloses a herba pogostemonis aromatic 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 herba pogostemonis, 20 to 30 parts of radix astragali, 20 to 30 parts of red sage root, 15 to 20 parts of red peony root, 15 to 20 parts of curcuma tuber, 15 to 20 parts of licorice, 15 to 20 parts of eupatorium, 10 to 15 parts of aristolochia fangchi, 10 to 15 parts of mulberry bark, 10 to 15 parts of rheum officinale, 10 to 15 parts of grass-leaved sweetflag rhizome, 10 to 15 parts of loofah sponge, 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 removing dampness, promoting appetite, preventing vomiting, and relieving summer heat, 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 patchouli aromatized moist sour soup stock and a preparation method thereof. Background technique [0002] Heat stroke: refers to the dysfunction of human body temperature regulation caused by high temperature, excessive accumulation of heat in the body, which causes damage to nerve organs. In the classification of heat stroke, heat stroke is severe heat stroke. It is a fatal disease with a high fatality rate. The disease usually occurs in summer with high temperature and high humidity. When encountering high temperature weather, once sweating profusely and dazed, pay attention to cooling down. If coma occurs under high temperature, the unconscious person should be transferred to a ventilated and cool place immediately, and the skin should be repeatedly wiped with cold water, and then the body temperature should be continuously monitored. If the high temperature persists, it s...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/30A61K36/9066A61P1/08A61P1/12A61P1/00
Inventor 施洋
Owner HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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