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Radix ginseng rubra puerperal noodle

A technology of red ginseng and flour, which is applied in the field of red ginseng confinement noodles, can solve the problems of not being able to eat together, complicated taking methods, etc., and achieve the effect of long shelf life, convenient eating, and no broken joints

Inactive Publication Date: 2011-04-06
贺全安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned health care products have various beneficial health care and healing effects, the methods of taking them are mostly complicated, and they are usually not taken together, and some even taste bitter and astringent, which are not acceptable to puerperas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment one: the first, take materials according to following formula: flour 50000g, red ginseng 250g, angelica 300g, Poria cocos 300g, fennel 600g, soybean 800g, egg 500g, peanut oil 1000g; Fennel, soaking, soaking the red ginseng and Codonopsis pilosula in warm water of 40-48 degrees for 30-35 minutes, soaking soybeans in warm water of 60 degrees for 60 minutes; The soaking liquid is mixed and then distilled. The distillation process is as follows: first distill at a temperature of 120-150 degrees for 12-15 minutes, then adjust the temperature to 80-90 degrees and continue distillation for 20-25 minutes, and finally adjust the temperature to 70-75 degrees to distill 10-12 minutes; fourth, precipitate and filter the liquid obtained from the above distillation; fifth, fully stir the traditional Chinese medicine filtrate, eggs, peanut oil, flour and water in the fourth step, then put it on the machine to form and air dry to complete the process Invented the production...

Embodiment 2

[0022] Embodiment two: the first, take materials according to following formula: flour 50000g, red ginseng 250g, angelica 300g, poria cocos 300g, fennel 600g, soybean 800g, egg 500g, peanut oil 1000g; Fennel, soaking, soaking the red ginseng and Codonopsis pilosula in warm water of 40-48 degrees for 65-70 minutes, soaking soybeans in warm water of 30 degrees for 65 minutes; The soaking liquid is mixed and then distilled. The distillation process is as follows: first distill at a temperature of 120-150 degrees for 12-15 minutes, then adjust the temperature to 80-90 degrees and continue distillation for 30-35 minutes, and finally adjust the temperature to 70-75 degrees to distill 12-15 minutes; fourth, precipitate and filter the liquid obtained from the above distillation; fifth, fully stir the traditional Chinese medicine filtrate, eggs, peanut oil, flour and water in the fourth step, then put it on the machine to form and air dry to complete the process Invented the production...

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Abstract

The invention discloses radix ginseng rubra puerperal noodle and a manufacturing method thereof. The radix ginseng rubra eight-treasure noodle comprises the following components in parts by weight: 50000g of flour, 250g of radix ginseng rubra, 300g of angelica, 300g of Tuckahoe, 600g of fennel, 800g of soybean, 500g of eggs and 1000g of peanut oil. The manufacturing method comprises the following steps: after taking materials according to the formula soaking, distilling and filtering the radix ginseng rubra, the angelica, the Tuckahoe, the fennel and the soybean; fully stirring and mixing the obtained filtrate with the flour, the eggs, the peanut oil and a proper amount of water; and forming with a machine and air drying to obtain the radix ginseng rubra puerperal noodle. The radix ginseng rubra puerperal noodle changes the traditional eating method of traditional Chinese medicines such as the radix ginseng rubra and the like for puerperae after delivery; and for the puerperae within two months after delivery (taking for 2-3 times every week, and preferably taking as breakfast), the radix ginseng rubra puerperal noodle has efficacies of ''tonifying internal organs, tranquilizing mind, stabilizing soul, resisting fatigue, replenishing mind and reinstating pulse, tranquilizing mind and promoting fluid production, tonifying lung and strengthening spleen, increasing breast milk and promoting blood production''.

Description

technical field [0001] The invention relates to a traditional Chinese medicine health food and a preparation method thereof, in particular to a red ginseng confinement noodle and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people have put forward higher requirements for the nutritional structure and health care efficacy of meals. Red ginseng, as a precious medicinal material in traditional Chinese medicine, has been a famous health care product since ancient times. According to the Compendium of Materia Medica, red ginseng has the effects of "replenishing the five internal organs, calming the spirit, calming the soul, relieving panic, improving eyesight and improving intelligence, lightening body and prolonging life after long-term use". Red ginseng can improve human immunity, anti-fatigue, anti-radiation, inhibit tumors, and adjust the human endocrine system. Red ginseng is suitable for the elder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 贺全安
Owner 贺全安
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