2 results about "Standard Preparations" patented technology

The application discloses a kind of external use traditional Chinese medicine compound compositions for reducing sensitivity of glans penis and penis and prolonging intravaginal ejaculation latency, and the pharmaceutical composition includes the following weight fractions of components: 30-70 parts of gallnut, 0.2-3 parts of toad venom, 9-35 parts of pomegranate peel, 6-14 parts of cnidium, 9-35 parts of dandelion, 6-14 parts of sophora, 2-10 parts of mint, 0.5-4 parts of pepper.The traditional Chinese medicine compound composition provided by the application uses scientific proportioning, mutually coordinates and mutually promotes between components, and plays the role of synergistic effect.The external use traditional Chinese medicine compound of the application can significantly reduce the sensitivity of glans penis and penis, prolong intravaginal ejaculation latency, has definite clinical curative effect, is convenient to use, has good patient tolerance and compliance, is safe and has no side effect, long-term use is not found adverse reaction, and after being made into standard preparation, can promote the standardization treatment of external treatment of traditional Chinese medicine.

The application discloses a back kitchen dynamic scheduling method and system based on real-time order data, and relates to the technical field of intelligent catering. The method comprises the following steps: acquiring real-time order data; collecting back kitchen state data, including stove occupation state, chef task queue and skill label, and dish standard preparation time; constructing a multi-objective dynamic optimization model, taking the real-time order data and the back kitchen state data as inputs, taking the minimization of order average waiting time and the maximization of equipment utilization as optimization objectives, and generating an optimal scheduling scheme; outputting scheduling instructions, including cooking task sequence adjustment instructions and manpower reallocation instructions; acquiring the actual completion time of each dish through real-time feedback, and dynamically correcting model parameters. The system comprises an order data acquisition module, a back kitchen state sensing module, a dynamic scheduling decision module, an instruction output module and a feedback correction module. The application realizes real-time dynamic optimization scheduling of back kitchen tasks, significantly reduces order waiting time during meal peak periods, improves back kitchen operation efficiency, and can be widely applied to intelligent canteens, chain catering and take-out kitchens and the like.