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A Chinese mosla sour soup base clearing heat and tonify deficiency and a preparing method thereof

The technology of Xiangju and Sour Soup is applied in the field of Xiangjue heat-clearing and tonifying sour soup and its preparation field, which can solve the problems of many adverse reactions, drugs containing toxins, serious hidden dangers to human health, etc., and achieve rich nutritional value, sour and delicious taste. 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 away heat and tonifying deficiency in 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 in the market for a pure natural, non-toxic and side-effect-free soup stock for clearing away heat and tonifying sourness and its preparation method

Method used

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  • A Chinese mosla sour soup base clearing heat and tonify deficiency and a preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A soup stock for clearing heat and nourishing deficiency and sourness of fennel, which is prepared from raw materials according to the following parts by weight. 45-55 portion, ephedra 20-30 Xanthium 20-30 parts, red peony 15-20 portion, turmeric 15-20 portion, licorice 15-20 parts, Qianghuo 15-20 Fen, Guizhi10-15 Morus alba 10-15 parts, rhubarb 10-15 parts, mulberry leaves 10-15 Bupleurum 10-15 servings, wild tomatoes 25-35 Parts, Suanzaoren 15-20 portion, raspberry 15-20 portion, smooth papaya 15-20 portion, dogwood 15-20 Toosendan 10-15 portion, rice wine 10-15 share.

Embodiment 2

[0030] A soup stock for clearing away heat and nourishing deficiency and sourness of fennel, the raw materials are according to the preferred parts by weight, and fennel 55 portion, ephedra 30 Xanthium 30 parts, red peony 17 portion, turmeric 17 portion, licorice 17 parts, Qianghuo 17 Fen, Guizhi 15 Morus alba 15 parts, rhubarb 15 parts, mulberry leaves 15 Bupleurum 15 servings, wild tomatoes 25 Parts, Suanzaoren 15 portion, raspberry 15 portion, smooth papaya 15 portion, dogwood 15 Toosendan 10 portion, rice wine 10 share.

Embodiment 3

[0032] A soup stock for clearing away heat and nourishing deficiency and sourness of fennel, the raw materials are according to the preferred parts by weight, and fennel 50 portion, ephedra 25 Xanthium 25 parts, red peony 15 portion, turmeric 15 portion, licorice 15 parts, Qianghuo 15 Fen, Guizhi 13 Morus alba 13 parts, rhubarb 13 parts, mulberry leaves 13 Bupleurum 13 servings, wild tomatoes 35 Parts, Suanzaoren 20 portion, raspberry 20 portion, smooth papaya 20 portion, dogwood 20 Toosendan 15 portion, rice wine 15 share.

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Abstract

A Chinese mosla sour soup base clearing heat and tonify deficiency and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of Chinese mosla, 20-30 parts by weight of ephedra, 20-30 parts by weight of siberian cocklebur fruit, 15-20 parts by weight of peony root, 15-20 parts by weight of turmeric root tuber, 15-20 parts by weight of liquorice root, 15-20 parts by weight of incised notopterygium rhizome and root, 10-15 parts by weight of cassia twig, 10-15 parts by weight of white mulberry root-bark, 10-15 parts by weight of rhubarb root and rhizome 10-15 parts by weight of mulberry leaves, 10-15 parts by weight of radix bupleuri, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of clearing heat, tonify deficiency, relieving cough, reducing sputum and relieving exterior syndromes by diaphoresis.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a kind of soup base for clearing away heat and tonifying deficiency and acid and a preparation method thereof. Background technique [0002] The etiology of cough asthma is complex, the quality and quantity of external sensitizing and / or non-sensitizing stimuli are not the same, and the body has different responses to stimuli due to individual differences in genetic quality The main pathological changes of asthma are chronic non-specific airway inflammation, which in turn causes bronchial smooth muscle spasm, airway mucosal edema and hypertrophy, increased mucus secretion, mucociliary dysfunction, and bronchial mucus embolism, etc., due to various pathological changes in different organisms Different, therefore, different organisms or the same organism will produce different clinical manifestations at different times and occasions. If the patient has significant bronchial smooth m...

Claims

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Application Information

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IPC IPC(8): A61K36/9066A23L1/40A23L1/29A61P11/14A61P11/06A61P11/00A61P1/08A61P25/00A61P29/00
Inventor 施洋
Owner HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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