Preparation of Chinese traditional medicine for healthy chest and plumpy breasts
A traditional Chinese medicine preparation and breast enhancement technology is applied in the field of Chinese patent medicines with Chinese herbal medicines as raw materials for breast enhancement and breast enhancement, which can solve the problems of hidden dangers, high cost, long time, etc., and achieves the advantages of convenient taking, beneficial to human body absorption, and enhanced physical fitness. Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0050] Embodiment 1 Granules Take raw materials by the following weights:
[0051] Stir-fried King Buliu Xing 3 servings Passepartout 3 servings Gualou 3 servings
[0052] 3 parts wine Chuanxiong 3 parts raw oyster 2 parts vinegar green skin
[0053] 2 servings of Chinese angelica, 2 servings of fried white peony, 1 serving of platycodon
[0054] Stir-fried Chicken Neijin 1 part Vinegar Bupleurum 2 parts Amber 1 part
[0055] The preparation method is to take amber and dry and crush it to a fine powder of 120-200 meshes, then take fried wangbuliuxing, Passepartout, melon, wine Chuanxiong, raw oyster, wine angelica, fried white peony root, green skin, vinegar Bupleurum, bellflower Add water to stir-fry chicken and decoct twice, the first time is 1.5-2 hours, the second time is 0.5-1 hour, combine the two decoctions, filter, and when the filtrate is concentrated to 80-85 degrees, the relative density is 1.08- 1.10 of the clear paste, add ethanol to make the clear paste alcoho...
Embodiment 2
[0056] Embodiment 2 tablet Take raw material by following weight:
[0057] Stir-fried King Buliu Xing 3 servings Passepartout 3 servings Gualou 3 servings
[0058] 3 parts wine Chuanxiong 3 parts raw oyster 2 parts vinegar green skin
[0059] 2 servings of Chinese angelica, 2 servings of fried white peony, 1 serving of platycodon
[0060] Stir-fried Chicken Neijin 1 part Vinegar Bupleurum 2 parts Amber 1 part
[0061] The preparation method is to take amber and dry and crush it to a fine powder of 120-200 meshes, then take fried wangbuliuxing, Passepartout, melon, wine Chuanxiong, raw oyster, wine angelica, fried white peony root, green skin, vinegar Bupleurum, bellflower Add water to stir-fry chicken and decoct twice, the first time is 1.5-2 hours, the second time is 0.5-1 hour, combine the two decoctions, filter, and when the filtrate is concentrated to 80-85 degrees, the relative density is 1.08- 1.10 clear ointment, add ethanol to make the clear ointment alcohol content...
Embodiment 3
[0062] Embodiment 3 Capsules Weigh the raw materials by the following weights:
[0063] Stir-fried King Buliu Xing 3 servings Passepartout 3 servings Gualou 3 servings
[0064] 3 parts wine Chuanxiong 3 parts raw oyster 2 parts vinegar green skin
[0065] 2 servings of Chinese angelica, 2 servings of fried white peony, 1 serving of platycodon
[0066] Stir-fried Chicken Neijin 1 part Vinegar Bupleurum 2 parts Amber 1 part
[0067] The preparation method is to take amber and dry and crush it to a fine powder of 120-200 meshes, then take fried wangbuliuxing, Passepartout, melon, wine Chuanxiong, raw oyster, wine angelica, fried white peony root, green skin, vinegar Bupleurum, bellflower Add water to stir-fry chicken and decoct twice, the first time is 1.5-2 hours, the second time is 0.5-1 hour, combine the two decoctions, filter, and when the filtrate is concentrated to 80-85 degrees, the relative density is 1.08- 1.10 clear ointment, add ethanol to make the clear ointment al...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com