http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112107671-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d147ac7023a5059083995399e7fc0e6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-704 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-9068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-736 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-752 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-282 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-9068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 |
| filingDate | 2020-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbe3a7b2e91110791a1a7b0e85f5d980 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbb33a8bd56fe793f8bb95c3102677eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_efa1472a127a8272a9a5c4eb2d550091 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfd4cf7c49c5943e322c6ab0a2fad985 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b27d5275a5621ed62413ebf7f9382a42 |
| publicationDate | 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112107671-A |
| titleOfInvention | A kind of preparation method of Liushenqu |
| abstract | The invention relates to the technical field of traditional Chinese medicine preparation, in particular to a preparation method of Liushenqu, comprising the following steps: material preparation, raw material pretreatment, pulverization and grinding, juice extraction and collection, cooking and filtering, stirring and mixing, addition and modulation, pressing into blocks, fermentation Process and produce finished products. The invention effectively promotes the growth of moldy koji, promotes the generation of mycelium, accelerates the fermentation process, reduces the preparation period of Liushenqu, and improves production efficiency; and through the addition of ginger juice, the prepared Liushenqu can stimulate gastric mucosa , causes the reflex excitation of the vascular motor center and sympathetic nerve, promotes blood circulation, stimulates gastric function, and also enhances the secretion of gastric juice and the peristalsis of the intestinal wall, thereby helping digestion; finally, through the addition of hawthorn juice and lemon essential oil, the preparation The Liushenqu tastes better, is easy to enter, and further improves the appetite of the user, thereby reducing the discomfort during swallowing, which is convenient for children to swallow. |
| priorityDate | 2020-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.