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Natural non-toxic hand cleanser suitable for restaurant use and preparation method thereof

A hand sanitizer and natural technology, which can be used in cosmetic preparations, skin care preparations, pharmaceutical formulations, etc., and can solve problems such as inconvenient gloves, hidden hygiene hazards, and low usage rate

Inactive Publication Date: 2019-06-25
NANJING SUWUDAO INFORMATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of gloves is very inconvenient, you will sweat if you wear them for a long time, and it is very troublesome to put on and take off every time you eat a dish that needs to be grasped, so even if the disposable gloves are equipped in restaurants, the usage rate is not high, diners still tend to use them direct grip
Hands touch a lot of things and it is impossible to wash your hands every time you eat and hold vegetables, which will bring hygiene hazards, especially for children and pregnant women with weak immunity
Although there are wet wipes on the market, chemical ingredients are generally added to disinfectant wet wipes, preservatives or spices are added to ordinary wet wipes, and a variety of chemical substances are used in the manufacture of non-woven fabrics. At present, there is no natural non-woven fabric suitable for restaurants. Toxic hand sanitizer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A natural non-toxic hand sanitizer suitable for use in restaurants, which consists of the following substances by weight: 12 parts of lotus leaves, 5 parts of licorice, 13 parts of light bamboo leaves, 65 parts of mint, 9 parts of bergamot, 7 parts of cloves, 30 parts of platycodon, and pepper 12 parts, 7 parts of aloe vera, 6 parts of psyllium, 12 parts of dandelion, 16 parts of orange peel, 9 parts of chrysanthemum, 7 parts of bay leaves, and 7 parts of salt.

[0022] Furthermore, a method for preparing a natural non-toxic hand sanitizer suitable for restaurants is:

[0023] Step 1: wash and dry all materials, and crush;

[0024] Step 2: Clean lotus leaves, licorice, light bamboo leaves, mint, bellflower, pepper, aloe, dandelion, orange peel, chrysanthemum, fragrant leaves, bergamot, cloves, and plantain seeds, crush them, and set aside;

[0025] Step 3: One bag of lotus leaves, licorice, and light bamboo leaves is bundled as No. 1, one bag of mint, bellflower, peppe...

Embodiment 2

[0037] A natural non-toxic hand sanitizer suitable for use in restaurants, composed of the following substances by weight, 15 parts of lotus leaves, 7 parts of licorice, 15 parts of light bamboo leaves, 80 parts of mint, 11 parts of bergamot, 10 parts of cloves, 40 parts of bellflower, pepper 15 parts, 9 parts of aloe vera, 8 parts of psyllium, 15 parts of dandelion, 20 parts of orange peel, 11 parts of chrysanthemum, 10 parts of bay leaves, and 9 parts of salt.

[0038] Furthermore, a method for preparing a natural non-toxic hand sanitizer suitable for restaurants is:

[0039] Step 1: wash and dry all materials, and crush;

[0040] Step 2: Clean lotus leaves, licorice, light bamboo leaves, mint, bellflower, pepper, aloe, dandelion, orange peel, chrysanthemum, fragrant leaves, bergamot, cloves, and plantain seeds, crush them, and set aside;

[0041] Step 3: One bag of lotus leaves, licorice, and light bamboo leaves is bundled as No. 1, one bag of mint, bellflower, pepper, alo...

Embodiment 3

[0052] A natural non-toxic hand sanitizer suitable for use in restaurants, consisting of the following substances by weight: 10 parts of lotus leaves, 4 parts of licorice, 10 parts of light bamboo leaves, 50 parts of mint, 7 parts of bergamot, 5 parts of cloves, 20 parts of platycodon grandiflorum, and peppercorns 10 parts, 4 parts of aloe vera, 4 parts of psyllium, 10 parts of dandelion, 12 parts of orange peel, 7 parts of chrysanthemum, 4 parts of bay leaves, and 5 parts of salt.

[0053] Furthermore, a method for preparing a natural non-toxic hand sanitizer suitable for restaurants is:

[0054] Step 1: wash and dry all materials, and crush;

[0055] Step 2: Clean lotus leaves, licorice, light bamboo leaves, mint, bellflower, pepper, aloe, dandelion, orange peel, chrysanthemum, fragrant leaves, bergamot, cloves, and plantain seeds, crush them, and set aside;

[0056] Step 3: One bag of lotus leaves, licorice, and light bamboo leaves is bundled as No. 1, one bag of mint, bel...

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PUM

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Abstract

The invention relates to a natural non-toxic hand cleanser suitable for restaurant, which comprises the following components by weight: 10 to 15 parts of lotus leaves, 4 to 7 parts of licorice, 10 to15 parts of lophatherum gracile, 50 to 80 parts of mint, 7 to 11 parts of fingered citron, 5 to 10 parts of cloves, 20 to 40 parts of balloonflower root, 10 to 15 parts of Chinese prickly ash, 4 to 9parts of aloe, 4 to 8 parts of Plantain seed, 10 to 15 parts of dandelion, 12 to 20 parts of orange peel, 7 to 11 parts of chrysanthemum, 4 to 10 parts of myrcia, and 5-9 parts of salt. The problem tobe solved by the present invention is directed to the above problems. The natural non-toxic hand cleanser has the good disinfecting and sterilizing function, is harmless to the skin, and is convenient to use.

Description

technical field [0001] The invention relates to a daily necessities, in particular to a natural non-toxic hand sanitizer suitable for restaurants and a preparation method thereof. Background technique [0002] Commonly used disinfectants are chemical preparations, which contain certain toxicity. They need to be cleaned with water after use, otherwise they cannot touch eyes and food. The disposable disinfectants used in hospitals and other public places are generally gel-like, with a variety of chemical components added, which can be disposable, but the entrance will cause harm. People wash their hands before meals because of hygienic requirements. China is accustomed to using money as tableware, but some dishes must be used with hands, such as steamed buns, roast duck rolls, lamb chops, and crabs. Generally, restaurants use disposable gloves for guests. This kind of gloves is very inconvenient, you will sweat if you wear them for a long time, and it is very troublesome to ...

Claims

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Application Information

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IPC IPC(8): A61K8/9789A61K8/9794A61Q17/00A61Q19/10
Inventor 王军红
Owner NANJING SUWUDAO INFORMATION TECH CO LTD
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