Rosa roxburghii fruit and colla corii asini cakes capable of removing acne and making method
A production method and a technology for solidifying ointment are applied in the field of food processing to achieve the effects of convenient storage, transportation and packaging, rich natural nutrition, and excellent color, flavor, and shape.
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Embodiment 1
[0032] Example 1. A kind of anti-acne Rosa roxburghii Guyuan ointment, it is made of the raw materials of following weight ratio,
[0033]
[0034] The preparation method of aforementioned acne-removing Rosa roxburghii Guyuan ointment is:
[0035] a. Stir-fry the dried Rosa roxburghii, donkey-hide gelatin, stick kernels, astragalus and rehmannia glutinosa at 82°C, grind to 320-330 mesh after cooling, and mix well to obtain product A;
[0036] b. Put product A into prickly pear wine and soak for 17 hours, then place it in an earthen pot or a ceramic container and heat it to 105°C and continue steaming for 50 minutes in water 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 anti-acne Rosa roxburghii Guyuan ointment, it is made of the raw materials of following weight ratio,
[0039]
[0040] The preparation method of aforementioned acne-removing Rosa roxburghii Guyuan ointment is:
[0041] a. Stir-fry the dried Rosa roxburghii, donkey-hide gelatin, stick kernels, astragalus and rehmannia glutinosa at 75-90°C, grind to 250-350 mesh after cooling, and mix well to obtain product A;
[0042] b. Put product A into prickly pear wine and soak for 14-20 hours, then place it in an earthen pot or a ceramic container and heat it to 95-115°C and continue steaming for 40-60 minutes in water 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 anti-acne Rosa roxburghii Guyuan ointment, it is made of 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 80-85°C, grind to 300-340 mesh after cooling, and mix well to obtain product A;
[0047]b. Put product A into prickly pear wine and soak for 16-18 hours, then place it in an earthen pot or a ceramic container and heat it to 100-110°C and continue to steam for 45-55 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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