Medicated diet for conditioning phlegm-dampness constitution, and preparation method thereof
A phlegm-damp constitution, traditional Chinese medicine technology, applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc. Convenience and good taste
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Embodiment 1
[0020] Raw material ratio (by weight): 4040g jujube, 195g roasted astragalus, ginseng 75g, fried atractylodes 90g, poria cocos 125g, fried atractylodes 60g, cauliflower 65g, fried coix seed 195g, lotus seed 105g, ginseng 125g, yam 225g, fried White lentils 120g, Amomum 45g, Citrus aurantium 65g, Platycodon 65g, Woody 45g, Roasted licorice 60g, Bergamot 65g, Perilla stem 75g, Hemp seed 125g, Sophora flavescens 65g, Mugwort 65g, Jiao Shenqu 105g, Scorched malt 125g , Jiao Hawthorn 105g, Loofah 85g, Tongcao 40g, Tangerine 65g, Bamboo Ru 75g, Perilla Seed 65g, Lai Seed 85g, Winter Melon Kernel 120g, Motherwort 200g, Alisma 90g, Ebony 60g, Longan Meat 120g, Ginger 65g, Red 2310g granulated sugar, 1730g corn starch syrup.
[0021] Preparation of corn starch syrup: Choose fresh, plump and mature air-dried corn, remove impurities, crush into small particles, add water according to the weight ratio of corn: water = 1:5, soak in warm water at 30-40°C for 2 hours, press Weight ratio corn: ...
Embodiment 2
[0032] Raw material ratio (by weight): 4850g jujube, 195g roasted astragalus, 75g ginseng, 90g sauteed Atractylodes, Poria 125g, sauteed Atractylodes 60g, Agastache 65g, sauteed coix seed 195g, lotus seed 105g, ginseng 125g, yam 225g, sautéed White lentils 120g, Amomum 45g, Citrus aurantium 65g, Platycodon 65g, Woody 45g, Roasted licorice 60g, Bergamot 65g, Perilla stem 75g, Hemp seed 125g, Sophora flavescens 65g, Mugwort 65g, Jiao Shenqu 105g, Scorched malt 125g , Jiao Hawthorn 105g, Loofah 85g, Tongcao 40g, Tangerine 65g, Bamboo Ru 75g, Perilla Seed 65g, Lai Seed 85g, Winter Melon Kernel 120g, Motherwort 200g, Alisma 90g, Ebony 60g, Longan Meat 120g, Ginger 65g, Red 2780g granulated sugar, 2080g corn starch syrup.
[0033] Preparation of corn starch syrup: Corn starch and amylase are used to convert into starch syrup with a Baume degree of 20-30°Bé.
[0034] The preparation method of the product is the same as in Example 1.
Embodiment 3
[0036] Raw material ratio (by weight): 3360g jujube, 195g roasted astragalus, 75g ginseng, 90g sauteed Atractylodes, Poria 125g, sauteed Atractylodes 60g, Agastache 65g, sauteed coix seed 195g, lotus seed 105g, ginseng 125g, yam 225g, sautéed White lentils 120g, Amomum 45g, Citrus aurantium 65g, Platycodon 65g, Woody 45g, Roasted licorice 60g, Bergamot 65g, Perilla stem 75g, Hemp seed 125g, Sophora flavescens 65g, Mugwort 65g, Jiao Shenqu 105g, Scorched malt 125g , Jiao Hawthorn 105g, Loofah 85g, Tongcao 40g, Tangerine 65g, Bamboo Ru 75g, Perilla Seed 65g, Lai Seed 85g, Winter Melon Kernel 120g, Motherwort 200g, Alisma 90g, Ebony 60g, Longan Meat 120g, Ginger 65g, Red 1920g granulated sugar, 1440g sweet potato starch syrup.
[0037] Preparation of sweet potato starch syrup: Use sweet potato starch and amylase to convert into starch syrup with a Baume degree of 20-30°Bé.
[0038] The preparation method of the product is the same as in Example 1.
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