Vital essence strengthening cream containing rosa roxburghii tratt and used for removing acne and preparation method of vital essence strengthening cream
A prickly pear guyuan paste and a preparation method are applied in the field of food processing to achieve the effects of good color, fragrance, shape, rich natural nutrition and sufficient raw materials
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Embodiment 1
[0032] Example 1. A kind of Rosa roxburghii Guyuan ointment for removing acne, it is made from the raw materials of following weight ratio,
[0033]
[0034] The preparation method of the aforementioned Rosa roxburghii Guyuan ointment for removing acne is:
[0035] a. Stir-fry the dried Rosa roxburghii, donkey-hide gelatin, stick kernels, astragalus and rehmannia glutinosa separately at 82°C, grind to 200-350 mesh after cooling, and mix well to obtain product A;
[0036] b. Put product A into prickly pear wine and soak for 15 hours, then place it in an earthen jar or a ceramic container and heat it to 105°C and continue steaming for 55 minutes with water isolation to obtain product B;
[0037] c. Add brown sugar to product B until completely melted, mix well and serve as a finished product.
Embodiment 2
[0038] Example 2. A kind of Rosa roxburghii Guyuan ointment for removing acne, it is made from the raw materials of following weight ratio,
[0039]
[0040] The preparation method of the aforementioned Rosa roxburghii Guyuan ointment for removing acne is:
[0041] a. Stir-fry the dried Rosa roxburghii, donkey-hide gelatin, stick kernels, astragalus and rehmannia glutinosa at 75°C, grind to 200-350 mesh after cooling, and mix well to obtain product A;
[0042] b. Put product A into prickly pear wine and soak for 12 hours, then place it in an earthen pot or a ceramic container and heat it to 90°C for 45 minutes in water isolation to obtain product B;
[0043] c. Add brown sugar to product B until completely melted, mix well and serve as a finished product.
Embodiment 3
[0044] Example 3. A kind of Rosa roxburghii Guyuan ointment for removing acne, it is made from the raw materials of following weight ratio,
[0045]
[0046] a. Stir-fry the dried Rosa roxburghii, donkey-hide gelatin, stick kernels, astragalus and rehmannia glutinosa at 85°C, grind to 200-350 mesh after cooling, and mix well to obtain product A;
[0047] b. Put product A into prickly pear wine and soak for 16 hours, then place it in an earthen pot or a ceramic container and heat it to 85°C and continue steaming for 50 minutes in water to obtain product B;
[0048] c. Add brown sugar to product B until completely melted, mix well and serve as a finished product.
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