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Xinjiang nut cake with effects of resolving sputum and relieving asthma and production method of Xinjiang nut cake

A production method and technology for resolving phlegm and relieving asthma, which can be applied to medical formulas, plant raw materials, respiratory diseases, etc. It can solve problems such as single taste, low nutritional value, and inability to fundamentally eradicate phlegm-intensive diseases. Simple, easy-to-make effects

Inactive Publication Date: 2015-01-28
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are various phlegm-resolving and asthma-relieving drugs on the market, but most of them cannot fundamentally eradicate the disease of excessive phlegm, and most of the drugs contain Therefore, it is very important to create a food that is pure natural, has no toxic side effects and has the effect of reducing phlegm and relieving asthma
Cut cake is a common food in people's life, but most of the cut cakes on the market are similar at present. They are all made of glutinous rice or rhubarb rice, and some red dates are added inside. The nutritional value of this cut cake is not very high. High, and the taste is very single, people often lose their appetite after only eating a part, which cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A cut cake for resolving phlegm and relieving asthma and a production method thereof, comprising 40-50% of rhubarb rice, 10-15% of glutinous rice, 5-10% of red dates, 5-10% of red beans, and 4-8% of corn syrup by weight percentage , 4-8% sucrose, 4-8% brown sugar, 2-3% loquat leaves, 2-3% mulberry bark, 2-3% nepeta, 2-3% white poria cocos, 2-3% phylloxera.

Embodiment 2

[0022] A cut cake for reducing phlegm and relieving asthma and its production method. According to the optimal weight percentage, 46% of rhubarb rice, 12% of glutinous rice, 7% of red dates, 6% of red beans, 7% of corn kernels, 5% of sucrose, 5% of brown sugar, Loquat leaf 3%, Morus alba 3%, Schizonepeta 2%, White Poria cocos 2%, Ye Xiazhu 2%.

Embodiment 3

[0024] A cut cake for resolving phlegm and relieving asthma and a production method thereof, the main steps of which are as follows:

[0025] Step 1. Select high-quality rhubarb rice, glutinous rice, red dates, red beans, corn kernels, sucrose, brown sugar, loquat leaves, mulberry bark, nepeta, white tuckahoe, and phylloxera by weight percentage, and use water respectively for rhubarb rice and glutinous rice Soak for 6-8 hours, soak red beans and corn kernels in water for 3-6 hours respectively, soak loquat leaves, mulberry bark, nepeta, white poria cocos, and phylloxera in water for 18-24 hours respectively;

[0026] Step 2, boil the soaked red beans, mash them after cooking to obtain red bean paste, remove the core of red dates and mash to obtain red date paste, then mix red bean paste with red date paste, stir evenly, and set aside;

[0027] Step 3. Mix the soaked loquat leaves, mulberry bark, nepeta, white poria cocos and phylloxera in a pot and cook for 75-120 min...

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PUM

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Abstract

The invention discloses a Xinjiang nut cake with effects of resolving sputum and relieving asthma. The Xinjiang nut cake has the effects of resolving sputum and relieving asthma, clearing away lung-heat and stopping cough as well as nourishing and moisturizing the lung and is relatively high in nutritive value. The Xinjiang nut cake comprises the following components in percentage by weight: 40-50% of proso millets, 10-15% of glutinous rice, 5-10% of red dates, 5-10% of red beans, 4-8% of corn syrup, 4-8% of cane sugar, 4-8% of brown sugar, 2-3% of loquat leaves, 2-3% of cortex mori, 2-3% of schizonepeta, 2-3% of white poria and 2-3% of phyllanthus urinaria. A production method of the Xinjiang nut cake comprises the main steps of 1, selecting materials, and soaking; 2, preparing red bean paste and red date paste, and mixing; 3, boiling the loquat leaves, the cortex mori, the schizonepeta, the white poria and the phyllanthus urinaria to prepare a mixed solution, and adding the cane sugar and the brown sugar; 4, steaming the proso millets and the glutinous rice, adding the mixed solution, and mashing the proso millets and the glutinous rice to form a mixture of the proso millets and the glutinous rice; 5, preparing the viscous corn syrup; and 6, pressing the mixture of the proso millets and the glutinous rice to form two-layer maslin, adding the red bean paste and the red date paste, pasting up by using the corn syrup, dicing and bagging to obtain a finished product.

Description

technical field [0001] The invention relates to a food, in particular to a cut cake for reducing phlegm and relieving asthma and a production method thereof. Background technique [0002] Cough, sputum, wheezing, and inflammation are the common main symptoms of lower respiratory tract infection. There are acute and chronic lower respiratory tract infections. Acute infection is mainly acute trachea-bronchitis, which is the most common disease of the respiratory system. It is mostly caused by infection, physical and chemical stimulation or allergy. It is an acute inflammation of the trachea-bronchial mucosa and is common in cold seasons. [0003] Traditional Chinese medicine believes that the production of phlegm is mainly related to the lungs and spleen. The lungs govern respiration, and regulate the entry and exit and rise and fall of Zong Qi (vital energy). If the lungs fail to descend, coughing and asthma and inequalities in lying down may occur. When wind or cold inva...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/10A61K36/605A61P11/10A61P11/06A23L29/30A23L33/105
CPCA23L11/05A23L7/122A23L19/09A23L33/40A23V2002/00
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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