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Clove middle warming and adverse qi descending sour soup base and preparation method thereof

A clove and anti-reducing technology, which is applied in the field of clove warming and neutralizing acid-reducing acid soup and its preparation, can solve the problems of drugs containing toxins, many adverse reactions, and serious hidden dangers to human health, and achieves sour and delicious taste and nutritional value. rich effects

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

[0005] currently on the market Reverse in temperature There are many medicines in China, 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 medicine without toxic and side effects on the market. Clove warming and reducing reverse acid soup stock and preparation method thereof

Method used

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  • Clove middle warming and adverse qi descending sour soup base and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] A clove temperature-reducing reverse-acid soup stock is prepared from the following raw materials in parts by weight: 45-55 parts of cloves, 20-30 parts of tangerine peel, 20-30 parts of cinnamon, 15-20 parts of rushes, and 15-20 parts of aconite 15-20 parts of agarwood, 15-20 parts of citrus aurantium, 10-15 parts of cardamom, 10-15 parts of grass fruit, 10-15 parts of herb, 10-15 parts of calamus, 10-15 parts of puzzle, wild 25-35 parts of tomato, 15-20 parts of jujube seed, 15-20 parts of raspberry, 15-20 parts of papaya, 15-20 parts of dogwood, 10-15 parts of toosendan, 10-15 parts of rice wine.

Embodiment 2

[0031] A clove temperature-reducing reverse acid soup, the raw materials are according to the preferred parts by weight, 55 parts of cloves, 30 parts of tangerine peel, 30 parts of cinnamon, 17 parts of rushes, 17 parts of aconite, 17 parts of agarwood, 17 parts of aurantium, and 15 parts of cardamom Tsaoguo 15, Atractylodes 15, Shichangpu 15, Yizhi 15, wild tomato 25, jujube seed 15, raspberry 15, papaya 15, dogwood 15, toosendan 10 10 parts of rice wine.

Embodiment 3

[0033] A clove temperature-reducing reverse-acid soup stock, the raw materials are according to the preferred parts by weight, 50 parts of cloves, 25 parts of tangerine peel, 25 parts of cinnamon, 15 parts of rushes, 15 parts of aconite, 15 parts of agarwood, 15 parts of citrus aurantium, and 13 parts of cardamom Tsaoguo 13, Atractylodes 13, Shichangpu 13, Yizhi 13, wild tomato 35, jujube seed 20, raspberry 20, papaya 20, dogwood 20, toosendan 15 15 servings and 15 servings of rice wine.

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Abstract

The invention discloses a clove middle warming and adverse qi descending 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 clove, 20 to 30 parts of dried orange peel, 20 to 30 parts of cassia bark, 15 to 20 parts of juncus, 15 to 20 parts of radix aconiti lateralis preparata, 15 to 20 parts of agilawood, 15 to 20 parts of bitter orange, 10 to 15 parts of amomum globosum, 10 to 15 parts of tsaoko fruit, 10 to 15 parts of rhizoma atractylodis, 10 to 15 parts of grass-leaved sweetflag rhizome, 10 to 15 parts of sharpleaf glangal fruit, 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 warming the middle, descending adverse qi, regulating qi, invigorating the spleen, restoring yang and warming, 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 clove warming medium-lowering acid soup stock and a preparation method thereof. Background technique [0002] Usually the main patient who causes stomach cold is caused by the patient eating too much cold food. Some friends with stomach cold often have symptoms of vomiting, but the reason is not clear. [0003] According to experts, from the perspective of traditional Chinese medicine, stomach-cold vomiting is caused by insufficient true yang, deficiency and coldness of the spleen and stomach, and inability to transport and transform water and grains. For those with clear stools, no thirst, no burnt lips, long-term food without melting, no smell when spitting out, deep and slow pulse, and insufficient true yang, Bawei Shenqi Wan should be used; for those with spleen and stomach deficiency, Lizhong Decoction and Sini Soup. [0004] Stomach-cold vomiting, symptoms include long c...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/30A61K36/9062A61P1/14A61P1/08A61P1/12A61P9/00A61P29/00
Inventor 施洋
Owner HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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