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Formula and production method of hangover-alleviating soup

A soup, hangover technology, applied in the direction of pharmaceutical formulas, medical preparations containing active ingredients, plant raw materials, etc., to achieve the effects of easy processing and manufacturing, delicious taste, and wide source of raw materials

Inactive Publication Date: 2014-01-08
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of anti-alcoholic drugs and health care products on the market, but most of the products have complex ingredients and large side effects. There is a threat to health, and the hot pot condiment with hangover function has solved the practical problems such as large side effects of medicines and health products and threatening human health to varying degrees. Some hot pot condiments mostly use animal and plant meat and oil, dried vegetables, spicy food additives, etc. as the main raw materials. It stimulates the functions of the liver, stomach and spleen of the human body. Long-term consumption of this kind of condiment will also endanger the health of the body. Therefore, there is a lack of non-toxic and side effects in the market. It is pure and natural and suitable for combing the human liver. Formula and production method of hangover soup material for human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The formula for preparing hangover soup of the present invention is made from the following components (the amount is in parts by weight): 10-30 parts of Tsaoko, 10-20 parts of Chinese yam, 10-20 parts of Angelica dahurica, 10-20 parts of Scutellaria baicalensis, Cyperus Cyperi 10-20 parts, Licorice 10-20 parts, Honeysuckle 10-30 parts, Lycium barbarum 10-30 parts, Bupleurum 10-20 parts, Coptis 10-15 parts, Astragalus 20-30 parts, Lily 10-30 parts , 20-30 parts of cloves, 10-30 parts of fragrant leaves, 10-30 parts of pepper, 10-30 parts of dried ginger, 10-30 parts of cinnamon, 10-30 parts of star anise, 3-8 parts of monosodium glutamate, 5-10 parts of refined salt share.

Embodiment 2

[0019] The preferred weight ratio range of the formula for preparing the hangover soup of the present invention is: 10-25 parts of Tsaoko, 10-15 parts of Chinese yam, 10-15 parts of Angelica dahurica, 10-18 parts of Scutellaria baicalensis, 10-18 parts of Cyperus cyperi, 10 parts of licorice -18 parts, 10-25 parts of honeysuckle, 10-25 parts of medlar, 10-15 parts of Bupleurum, 10-13 parts of coptis, 20-25 parts of astragalus, 10-25 parts of lily, 20-25 parts of clove, bay leaf 10-25 parts, pepper 10-25 parts, dried ginger 10-25 parts, cinnamon 10-25 parts, star anise 10-25 parts, monosodium glutamate 3-6 parts, refined salt 5-8 parts.

Embodiment 3

[0021] The optimal weight ratio range of the formula for preparing the hangover soup material of the present invention is: 15 parts of Cao Guo, 12 parts of Chinese yam, 12 parts of Angelica dahurica, 15 parts of Scutellaria baicalensis, 15 parts of Cyperus cyperi, 15 parts of licorice, 15 parts of honeysuckle, 18 parts of medlar 12 parts of bupleurum, 12 parts of coptis, 22 parts of astragalus, 18 parts of lily, 22 parts of clove, 18 parts of bay leaf, 18 parts of pepper, 18 parts of dried ginger, 18 parts of cinnamon, 15 parts of star anise, 5 parts of monosodium glutamate, 6 parts of refined salt.

[0022] The above-mentioned components are made into the production method of hangover soup of the present invention, the main process flow is: material selection, drying, pulverization, batching, quantification, packaging, finished product, and the specific operation method follows the steps in turn: A, material selection , According to the weight ratio of raw materials, sele...

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PUM

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Abstract

The invention discloses a formula and a production method of hangover-alleviating soup. Raw materials comprise amomum tsao-ko, dioscorea opposita, angelica dahurica, scutellaria baicalensis, cyperus rotundus, glycyrrhiza uralensis, lonicera japonica, fructus lycii, bupleurum chinense, coptis chinensis, radix astragali, lilium brownii, syzygium aromaticum, bay leaf, pepper, rhizoma zingiberis, cinnamomum cassia, illicium verum, monosodium glutamate and refined salt. The production method comprises the main processes of material selection, drying, grinding, batching, quantification, packaging and finishing. The hangover-alleviating soup has integrated functions of tonifying liver, promoting appetite, tonifying spleen and alleviating hangover, is purely natural, does not have toxic and side effects, and is mellow in taste, rich in nutrition and applicable to being eaten in restaurants and families.

Description

Technical field: [0001] The present invention involves the field of food health care, and specifically involves a formula and its production method for hangover soup. Background technique [0002] At present, there are many varieties of drugs and health products on the market, but most of the products are complex and have large side effects. Some medicines even destroy the balance of the human body and threatened to human health.It solves practical problems such as the side effects of drugs and health products and threatening human health. It is also loved by people because of the convenience and delicious taste of hot pot condiments, but the existing hot pot condiments are mostly animal plant meat and oil, dried vegetables, vegetables, vegetables, vegetables, and vegetables.Spicy food additives are the main ingredients. Although delicious, due to the high calories of animal meat and oil, the growth of human cholesterol and triglycerides, spicy food additives stimulate human live...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/40A61K36/9068A61P1/14A61P1/16A61P39/02A23L33/00A23L23/10
CPCA23L23/10A23L33/00A23V2002/00
Inventor 尹凤琴王琳琳王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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