Health article for nourishing Yin, enriching blood, and nourishing skin and hair and its preparing method
A technology of nourishing yin, nourishing blood, and health care products, applied in medical preparations containing active ingredients, skin diseases, pharmaceutical formulations, etc. Effect
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Embodiment 1
[0010] After washing the angelica, jujube kernels and corn and drying them, weigh 4Kg angelica, 4Kg jujube kernels and 1Kg corn respectively, and put them into the fermentation container, then add 0.3L acetic acid and 100L natural mineral water. The fermentation container does not leave air and cover Tightly seal; then put the fermentation container containing the above-mentioned raw materials in a 4--8°C environment to soak for 10 days, then raise the ambient temperature to 30--40°C to keep warm, and ferment for 72 hours to obtain a fermentation broth, and finally ferment The liquid is divided into bottles, and the finished product is obtained.
Embodiment 2
[0012] After washing the angelica, jujube kernels and corn and drying them, weigh 8Kg angelica, 8Kg jujube kernels and 5Kg corn respectively, and put them into the fermentation container, then add 5L lactic acid and 300L natural mineral water. The fermentation container does not leave air, and the lid is tight Seal; then put the fermentation container containing the above raw materials in a 4--8 ℃ environment for 10 days, then raise the ambient temperature to 30--40 ℃ to keep warm, and ferment for 72 hours to obtain a fermentation broth, and finally the fermentation broth Divide into bottles to obtain finished products.
Embodiment 3
[0014] After washing the angelica, jujube kernels and corn and drying them, weigh 6Kg angelica, 6Kg jujube kernels and 2Kg corn respectively, and put them into the fermentation container, then add 3L acetic acid and 150L natural mineral water, without leaving air in the fermentation container, and cover tightly Seal; then put the fermentation container containing the above raw materials in a 4--8 ℃ environment for 10 days, then raise the ambient temperature to 30--40 ℃ to keep warm, and ferment for 72 hours to obtain a fermentation broth, and finally the fermentation broth Divide into bottles to obtain finished products.
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