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Physique-enhancing type black guinea pig bone wine and preparation method thereof

A kind of pork beaver bone wine and a technology for enhancing physical fitness, which is applied in the field of pork beaver bone wine for enhancing physical fitness and its preparation, can solve the problems of non-recycled pork beaver bone, increase environmental waste, waste, etc., and achieve remarkable and rapid curative effect , the effect of a short course of treatment

Inactive Publication Date: 2018-11-16
凌云县鸿福豚狸养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pucker bones are generally discarded when slaughtering puckerels. On the one hand, it increases environmental waste. On the other hand, pucker bones are not recycled, causing a lot of waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A body-enhancing porcupine bone wine prepared from the following raw materials in parts by weight: 60 parts of porcupine bone, 40 parts of Eucommia ulmoides, 25 parts of Ganoderma lucidum, 17 parts of Anemarrhena anemarrhena, 13 parts of medlar, and 7 parts of wolfberry leaf , 5 parts of vines, 550 parts of 25-degree liquor, and 700 parts of 50-degree liquor.

[0021] A method for preparing the porcini bone wine for enhancing physical fitness described in the present embodiment, comprising the steps of:

[0022] (1) Slaughter the dolphin dog, take the dolphin dog bone, wash it, drain it, cut it into 2-4cm sections, weigh it according to the weight, add 2 times the weight of water, boil it, add trypsin after cooling hydrolysis, after the end of the enzymolysis, heating to inactivate the enzyme, to obtain the porcini bone extract, for subsequent use; the amount of trypsin is 0.1% of the mass percentage of the porcini bone, the enzymolysis temperature is 45-50°C, and the t...

Embodiment 2

[0027] A kind of poultry bone wine for enhancing physical fitness, which is prepared from the following raw materials in parts by weight: 50 parts of porcini bone, 30 parts of Eucommia ulmoides, 20 parts of Ganoderma lucidum, 10 parts of Anemarrhena anemarrhena, 8 parts of medlar, and 6 parts of wolfberry leaf , 4 parts of vines, 500 parts of 25-degree liquor, and 600 parts of 50-degree liquor.

[0028] A method for preparing the porcini bone wine for enhancing physical fitness described in the present embodiment, comprising the steps of:

[0029] (1) Slaughter the dolphin dog, take the dolphin dog bone, wash it, drain it, cut it into 2-4cm sections, weigh it according to the weight, add 2 times the weight of water, boil it, add trypsin after cooling hydrolysis, after the enzymolysis is completed, heat to inactivate the enzyme, and obtain the porcini bone extract, and set aside; the amount of trypsin is 0.1% of the mass percentage of the porcini bone, the enzymolysis temperatu...

Embodiment 3

[0034] A body-enhancing porcupine bone wine prepared from the following raw materials in parts by weight: 70 parts of porpoise bone, 50 parts of Eucommia ulmoides, 30 parts of Ganoderma lucidum, 25 parts of Anemarrhena anemarrhena, 15 parts of medlar, and 8 parts of wolfberry leaf , 6 parts of vines, 600 parts of 25-degree liquor, and 800 parts of 50-degree liquor.

[0035] A method for preparing the porcini bone wine for enhancing physical fitness described in the present embodiment, comprising the steps of:

[0036] (1) Slaughter the dolphin dog, take the dolphin dog bone, wash it, drain it, cut it into 2-4cm sections, weigh it according to the weight, add 3 times the weight of water, boil it, add trypsin after cooling hydrolysis, after the enzymolysis is finished, heat to inactivate the enzyme, and obtain the porcini bone extract for subsequent use; the amount of trypsin used is 0.2% of the mass percentage of the porcini bone, the enzymolysis temperature is 45-50°C, and the...

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PUM

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Abstract

The invention belongs to the technical field of health care wine, and particularly relates to physique-enhancing type black guinea pig bone wine and a preparation method thereof. The physique-enhancing type black guinea pig bone wine is prepared from the following raw materials in parts by weight: black guinea pig bones, cortex eucommiae, lucid ganoderma, rhizoma anemarrhenae, wolfberry fruits, Chinese holly leaves, Chinese starjasmine stems, 25-degree white spirits and 50-degree white spirits. The physique-enhancing type black guinea pig bone wine is elaborately prepared according to a traditional Chinese medicine formula and a preparation principle and has the advantages that the physique can be remarkably enhanced, the chronic fatigue can be relieved, the pertinency is high, the curative effect is good, the period is short, and toxic and side effects are not caused.

Description

【Technical field】 [0001] The invention relates to the technical field of health-care wine, in particular to a porcini bone wine for enhancing physical fitness and a preparation method thereof. 【Background technique】 [0002] Pig cat has a large body and a lot of meat, delicious taste, rich nutrition, thick and soft fur, and has high economic value and medicinal value. With the development of the economy and the continuous improvement of people's consumption level, the cat cat has been cultivated on a large scale and has become one of the breeding industries with economic benefits. Especially in the consumer markets of large, medium and small cities in the southern and western regions of my country, the demand for dolphins is increasing at a rate of 5 times every year. [0003] Because dolphin meat has the effects of promoting the growth of human white blood cells and hair, enhancing liver function, preventing vascular sclerosis, etc., it has good effects on anti-aging and d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/8964A61P39/00C12G3/04A61K35/32
CPCA61K9/0095A61K35/32A61K36/074A61K36/185A61K36/24A61K36/46A61K36/815A61K36/8964A61K2236/333A61P39/00C12G3/04A61K2300/00
Inventor 陈应参
Owner 凌云县鸿福豚狸养殖专业合作社