Five-element vegetable preparation

Abstract

The invention provides a vegetable preparation comprising powders having a water content of no higher than 3% of the following components (by weight ratio): Arctium lappa : carrot : radish : mushroom : radish leaf = 1-15 : 1-12 : 1-20 : 1-10 : 1:13. The vegetable preparation can be prepared into tablets and capsules.

Description

technical field [0001] The invention relates to the field of food, in particular to a five-element vegetable preparation with functions of health care and treatment. Background technique [0002] Five-element tea is also vegetable soup, vegetable soup, green vegetable soup, burdock soup, radish soup, five-element soup, five-element vegetable soup, etc., Chinese Patent Publication No. CN1565263, published on January 19, 2005, which discloses a vegetable Soup, the vegetable stock is made from the following dried vegetables with a water content of less than 1%: radish, carrot, burdock, shiitake mushrooms, and in addition, radish leaves in parts by weight. The disadvantage is that the vegetable stock is due to Its various components are made into dried vegetables, which is inconvenient to use and takes a long time to brew, and because it exists in the form of dried vegetables, it is difficult to fully separate out and dissolve the active ingredients, and the utilization rate of ...

AI Technical Summary

Problems solved by technology

[0002] Five-element tea is also vegetable soup, vegetable soup, green vegetable soup, burdock soup, radish soup, five-element soup, five-element vegetable soup, etc., Chinese Patent Publication No. CN1565263, published on January 19, 2005, which discloses a vegetable Soup, the vegetable stock is made from the following dried vegetables with a water content of less than 1%: radish, carrot, burdock, shiitake mushrooms, and in addition, radish leaves in parts by weight. The disadvantage is that the vegetable stock is due to Its various components are made into dried vegetables, which is inconvenient to use and takes a long time to brew, and because it exists in the form of dried vegetables, it is difficult to fully separate out and dissolve the active ingredients, and the utilization rate of nutrients is not high, so it cannot be fully absorbed by the human body; , because the dried vegetable of this vegetable stock is less than 1%, it is more difficult to realize in industrial manufacturing, the cost is higher, and the manufacturing process is also comparatively complicated