Food preparation for treating cerebellar atrophy and knee pain
A technology for cerebellar atrophy and old cold legs, which is applied in the field of food aid preparations, can solve the problems of incompetent work and housework, lost items, forgetting, etc., achieves rich nutritional ingredients and health care functions, scientific and reasonable preparation methods, and can treat cerebellar atrophy. Effect
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Embodiment 1
[0029] Embodiment 1: as figure 1 As shown, the present invention provides a food preparation for treating cerebellar atrophy and old cold legs, including the following raw materials in parts by weight: 23 parts of eggshell extract, 15 parts of wolfberry, 4 parts of dried dragon jujube, 3 parts of dried mulberry, 1 part of dried hawthorn, 1 part of dried fig, 2 parts of dried red dates, 4 parts of American ginseng, 5 parts of rhodiola and 8 parts of gynostemma.
[0030] A method for preparing a food preparation for treating cerebellar atrophy and old cold legs, comprising the steps of:
[0031] 1) Ingredients: Weigh the raw materials according to the above parts by weight; specifically, adjust the temperature first: adjust the temperature to the appropriate temperature for the ingredients through the temperature adjustment device; classify and weigh: classify the raw materials, and then carry out the same Types are weighed with different weighing devices;
[0032] 2) Prepare ...
Embodiment 2
[0042] Embodiment 2: as figure 1 As shown, the present invention provides a food preparation for treating cerebellar atrophy and old cold legs, including the following raw materials in parts by weight: 25 parts of eggshell extract, 17 parts of Chinese wolfberry, 6 parts of dried dragon jujube, 5 parts of dried mulberry, 3 parts of dried hawthorn, 3 parts of dried figs, 4 parts of dried red dates, 6 parts of American ginseng, 7 parts of rhodiola and 10 parts of Jiaogulan.
[0043] A method for preparing a food preparation for treating cerebellar atrophy and old cold legs, comprising the steps of:
[0044] 1) Ingredients: Weigh the raw materials according to the above parts by weight; specifically, adjust the temperature first: adjust the temperature to the appropriate temperature for the ingredients through the temperature adjustment device; classify and weigh: classify the raw materials, and then carry out the same Types are weighed with different weighing devices;
[0045] ...
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