CN104323166A - Boiling method of pear syrup - Google Patents
Boiling method of pear syrup Download PDFInfo
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- CN104323166A CN104323166A CN201410662679.0A CN201410662679A CN104323166A CN 104323166 A CN104323166 A CN 104323166A CN 201410662679 A CN201410662679 A CN 201410662679A CN 104323166 A CN104323166 A CN 104323166A
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- poria cocos
- momordica grosvenori
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- 238000009835 boiling Methods 0.000 title claims abstract description 25
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000006188 syrup Substances 0.000 title claims abstract description 14
- 235000020357 syrup Nutrition 0.000 title claims abstract description 14
- 241000220324 Pyrus Species 0.000 claims abstract description 33
- 244000197580 Poria cocos Species 0.000 claims abstract description 20
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 20
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 20
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 20
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 20
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000021017 pears Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000015206 pear juice Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 8
- 241000935235 Fritillaria meleagris Species 0.000 claims description 18
- 241000234435 Lilium Species 0.000 claims description 18
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 18
- 244000088401 Pyrus pyrifolia Species 0.000 claims description 15
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 claims description 15
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims description 15
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 15
- 235000020095 red wine Nutrition 0.000 claims description 15
- 239000011435 rock Substances 0.000 claims description 15
- 239000004519 grease Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000013138 pruning Methods 0.000 claims description 3
- 210000004072 lung Anatomy 0.000 abstract description 9
- 206010011224 Cough Diseases 0.000 abstract description 7
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 4
- 240000008058 Lilium brownii Species 0.000 abstract 3
- 235000015982 Lilium brownii Nutrition 0.000 abstract 3
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 2
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 2
- 241000287420 Pyrus x nivalis Species 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001147 anti-toxic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010036067 polydipsia Diseases 0.000 description 2
- 239000000932 sedative agent Substances 0.000 description 2
- 230000001624 sedative effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- IUKLSMSEHKDIIP-BZMYINFQSA-N Verticine Chemical compound C([C@@H]1[C@@H](O)C[C@H]2[C@@H]3CC[C@@H]4[C@]5(C)O)[C@@H](O)CC[C@]1(C)[C@H]2C[C@H]3[C@@H]4CN1[C@H]5CC[C@H](C)C1 IUKLSMSEHKDIIP-BZMYINFQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- IUKLSMSEHKDIIP-UHFFFAOYSA-N petine Natural products CC1(O)C2CCC3C4CC(O)C5CC(O)CCC5(C)C4CC3C2CN2C1CCC(C)C2 IUKLSMSEHKDIIP-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a boiling method of pear syrup. The boiling method comprises the following steps: preparing raw materials; washing fritillaria cirrhosa, poria cocos, ophiopogon japonicus, kudzuvine roots and momordica grosvenori with clean water, and leaching for later use; peeling off and shredding gingers; washing red dates and removing date pits; washing dried lilium brownii and putting the dried lilium brownii into clean water to be immersed; washing snow pears and peeling off pericarps; removing kernels of the pears and squeezing juice; pouring the pear juice into a pot and putting the red dates, the shredded gingers, the poria cocos, the ophiopogon japonicus, the kudzuvine roots and the broken momordica grosvenori, rocky candy and fritillaria cirrhosa powder; then putting all the pear pericarps; after boiling, adjusting the fire to small fire and covering a cover; boiling with middle and small fire; putting the immersed dried lilium brownii and covering the cover; continually boiling with the middle and small fire; filtering to obtain boiled liquid and putting the boiled liquid into a small pot; slowly boiling the boiled liquid with small fire to be sticky; naturally cooling; pouring honey and agitating uniformly when the liquid is cool; and sufficiently cooling. The boiling method of the pear syrup has the advantages that all the raw materials can be bought in the market or drug stores; and a tool for boiling is simple and the boiled pear syrup can be used for adjusting blood pressure, promoting appetite, moistening lung to arrest cough, clearing heat and dissipating phlegm and tranquilizing mind and calming the nerves.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of boiling method of pear syrup.
Background technology
Autumn pear, sweet and sour, cold, can promote the production of body fluid, quench the thirst, moistening lung, clear away heart-fire, the removing toxic substances of sharp intestines.The diseases such as, the dryness of the lung vexed to the polydipsia caused by consumption of body fluid caused by febrile disease, feverish chest be dry to be coughed up, large constipation is dry have better therapeutic action.Conventional autumn pear has the compatibility of drugs of body-fluid-generating heat-clearing cough-relieving, moistening lung, in order to treat because of scorching all diseases of hindering caused by Tianjin with other clinically.Autumn pear grease is jointly boiled by autumn pear and other medicines and forms, and has to promote the production of body fluid, fall the functions such as fire, yin-nourishing, moistening lung, cough-relieving blood.Be usually used in clinically treating and hinder lung heat polydipsia caused by Tianjin, just dry vexed, internal lesion caused by overexertion lung yin because heat is dry, cough the respiratory passage diseases such as uttering phlegm, chronic cough spitting of blood.After autumn pear grease is concocted into, look fresh is as beautiful in breast, therefore named " beautiful emulsifiable paste ".Autumn pear grease is rich in fructose, glucose, malic acid, protein, fat, multivitamin and inorganic salts calcium, phosphorus, iron, fuling enzyme, peimine etc. usually, adjustable blood pressure, and promote appetite, moisten the lung and relieve the cough, clearing heat and eliminating phlegm, antitoxic heart-soothing and sedative, curative effect is obvious.Except the stomach cold of insufficiency type with let out tripe patient, women and children the old and the weak is all drinkable.
Summary of the invention
Technical problem to be solved of the present invention is the boiling method providing the simple pear syrup of a kind of method.
The present invention solves the problems of the technologies described above by the following technical solutions: a kind of boiling method of pear syrup, comprises the steps:
Step 1: the raw material preparing following weight portion: Chinese pear 900-1100 part, extra dry red wine jujube 70-90 part, ginger 8-12 part, rock sugar 140-160 part, honey 180-210 part, tendril-leaved fritillary bulb 13-16 part, Poria cocos 22-26 part, the tuber of dwarf lilyturf 18-22 part, root of kudzu vine 18-22 part, Momordica grosvenori 2-7 part, dried lily 90-110 part;
Step 2: by tendril-leaved fritillary bulb, Poria cocos, the tuber of dwarf lilyturf, the root of kudzu vine, Momordica grosvenori clear water wash down drain for subsequent use, ginger peeling chopping, extra dry red wine jujube clean after stoning, put into clear water after dried lily washes down and soak;
Step 3: crust of pruning after Chinese pear is clean, pears stoning squeezed the juice, residue is thrown away, and pears skin is not thrown away;
Step 4: pear juice is poured in pot, put into red date, shredded ginger, Poria cocos, the tuber of dwarf lilyturf, the root of kudzu vine, the Momordica grosvenori broken into two with one's hands, rock sugar, tendril-leaved fritillary bulb powder, then puts into all pears skins, turns fire cover upper cover after boiling down, boil 20 minutes with medium and small fire;
Step 5: then put into soaked dried lily, then cover lid, continue to boil 15-23 minute with medium and small fire;
Step 6: by the liquid filtering after infusion in a pannikin, with little fire slowly infusion 15-20 minute to sticky, last a few minutes, constantly to stir in order to avoid be sticking with spoon;
Step 7: naturally cool boiling sticky autumn pear grease, warm cool time pour honey into and stir evenly, fully after cooling, pour in container and seal.
Optimize, in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 1000 parts, extra dry red wine jujube 80 parts, ginger 10 parts, 150 parts, rock sugar, honey 200 parts, tendril-leaved fritillary bulb 15 parts, 25 parts, Poria cocos, the tuber of dwarf lilyturf 20 parts, the root of kudzu vine 20 parts, Momordica grosvenori 2 parts, dried lily 100 parts.
Optimize, in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 900 parts, extra dry red wine jujube 90 parts, ginger 8 parts, 140 parts, rock sugar, honey 210 parts, tendril-leaved fritillary bulb 13 parts, 22 parts, Poria cocos, the tuber of dwarf lilyturf 22 parts, the root of kudzu vine 18 parts, Momordica grosvenori 7 parts, dried lily 90 parts.
Optimize, in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 1100 parts, extra dry red wine jujube 70 parts, ginger 12 parts, 160 parts, rock sugar, honey 180 parts, tendril-leaved fritillary bulb 16 parts, 26 parts, Poria cocos, the tuber of dwarf lilyturf 18 parts, the root of kudzu vine 22 parts, Momordica grosvenori 2 parts, dried lily 110 parts.
The invention has the advantages that: all raw materials can commercially or in pharmacy have been bought, the instrument boiling use is simple, and the pear syrup adjustable blood pressure boiled promotes appetite, moistens the lung and relieve the cough, clearing heat and eliminating phlegm, antitoxic heart-soothing and sedative.
Detailed description of the invention
A boiling method for the simple pear syrup of method, comprises the steps:
Step 1: the raw material preparing following weight portion: Chinese pear 900-1100 part, extra dry red wine jujube 70-90 part, ginger 8-12 part, rock sugar 140-160 part, honey 180-210 part, tendril-leaved fritillary bulb 13-16 part, Poria cocos 22-26 part, the tuber of dwarf lilyturf 18-22 part, root of kudzu vine 18-22 part, Momordica grosvenori 2-7 part, dried lily 90-110 part;
Step 2: by tendril-leaved fritillary bulb, Poria cocos, the tuber of dwarf lilyturf, the root of kudzu vine, Momordica grosvenori clear water wash down drain for subsequent use, ginger peeling chopping, extra dry red wine jujube clean after stoning, put into clear water after dried lily washes down and soak;
Step 3: crust of pruning after Chinese pear is clean, pears stoning squeezed the juice, residue is thrown away, and pears skin is not thrown away;
Step 4: pear juice is poured in pot, put into red date, shredded ginger, Poria cocos, the tuber of dwarf lilyturf, the root of kudzu vine, the Momordica grosvenori broken into two with one's hands, rock sugar, tendril-leaved fritillary bulb powder, then puts into all pears skins, turns fire cover upper cover after boiling down, boil 20 minutes with medium and small fire;
Step 5: then put into soaked dried lily, then cover lid, continue to boil 15-23 minute with medium and small fire;
Step 6: by the liquid filtering after infusion in a pannikin, with little fire slowly infusion 15-20 minute to sticky, last a few minutes, constantly to stir in order to avoid be sticking with spoon;
Step 7: naturally cool boiling sticky autumn pear grease, warm cool time pour honey into and stir evenly, fully after cooling, pour in container and seal.
Optimize, in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 1000 parts, extra dry red wine jujube 80 parts, ginger 10 parts, 150 parts, rock sugar, honey 200 parts, tendril-leaved fritillary bulb 15 parts, 25 parts, Poria cocos, the tuber of dwarf lilyturf 20 parts, the root of kudzu vine 20 parts, Momordica grosvenori 2 parts, dried lily 100 parts.
Optimize, in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 900 parts, extra dry red wine jujube 90 parts, ginger 8 parts, 140 parts, rock sugar, honey 210 parts, tendril-leaved fritillary bulb 13 parts, 22 parts, Poria cocos, the tuber of dwarf lilyturf 22 parts, the root of kudzu vine 18 parts, Momordica grosvenori 7 parts, dried lily 90 parts.
Optimize, in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 1100 parts, extra dry red wine jujube 70 parts, ginger 12 parts, 160 parts, rock sugar, honey 180 parts, tendril-leaved fritillary bulb 16 parts, 26 parts, Poria cocos, the tuber of dwarf lilyturf 18 parts, the root of kudzu vine 22 parts, Momordica grosvenori 2 parts, dried lily 110 parts.
Claims (4)
1. a boiling method for pear syrup, is characterized in that: comprise the steps:
Step 1: the raw material preparing following weight portion: Chinese pear 900-1100 part, extra dry red wine jujube 70-90 part, ginger 8-12 part, rock sugar 140-160 part, honey 180-210 part, tendril-leaved fritillary bulb 13-16 part, Poria cocos 22-26 part, the tuber of dwarf lilyturf 18-22 part, root of kudzu vine 18-22 part, Momordica grosvenori 2-7 part, dried lily 90-110 part;
Step 2: by tendril-leaved fritillary bulb, Poria cocos, the tuber of dwarf lilyturf, the root of kudzu vine, Momordica grosvenori clear water wash down drain for subsequent use, ginger peeling chopping, extra dry red wine jujube clean after stoning, put into clear water after dried lily washes down and soak;
Step 3: crust of pruning after Chinese pear is clean, pears stoning squeezed the juice, residue is thrown away, and pears skin is not thrown away;
Step 4: pear juice is poured in pot, put into red date, shredded ginger, Poria cocos, the tuber of dwarf lilyturf, the root of kudzu vine, the Momordica grosvenori broken into two with one's hands, rock sugar, tendril-leaved fritillary bulb powder, then puts into all pears skins, turns fire cover upper cover after boiling down, boil 20 minutes with medium and small fire;
Step 5: then put into soaked dried lily, then cover lid, continue to boil 15-23 minute with medium and small fire;
Step 6: by the liquid filtering after infusion in a pannikin, with little fire slowly infusion 15-20 minute to sticky, last a few minutes, constantly to stir in order to avoid be sticking with spoon;
Step 7: naturally cool boiling sticky autumn pear grease, warm cool time pour honey into and stir evenly, fully after cooling, pour in container and seal.
2. the boiling method of pear syrup as claimed in claim 1, it is characterized in that: in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 1000 parts, extra dry red wine jujube 80 parts, ginger 10 parts, 150 parts, rock sugar, honey 200 parts, tendril-leaved fritillary bulb 15 parts, 25 parts, Poria cocos, the tuber of dwarf lilyturf 20 parts, the root of kudzu vine 20 parts, Momordica grosvenori 2 parts, dried lily 100 parts.
3. the boiling method of pear syrup as claimed in claim 1, it is characterized in that: in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 900 parts, extra dry red wine jujube 90 parts, ginger 8 parts, 140 parts, rock sugar, honey 210 parts, tendril-leaved fritillary bulb 13 parts, 22 parts, Poria cocos, the tuber of dwarf lilyturf 22 parts, the root of kudzu vine 18 parts, Momordica grosvenori 7 parts, dried lily 90 parts.
4. the boiling method of pear syrup as claimed in claim 1, it is characterized in that: in described step 1, the parts by weight proportioning of each raw material is: Chinese pear 1100 parts, extra dry red wine jujube 70 parts, ginger 12 parts, 160 parts, rock sugar, honey 180 parts, tendril-leaved fritillary bulb 16 parts, 26 parts, Poria cocos, the tuber of dwarf lilyturf 18 parts, the root of kudzu vine 22 parts, Momordica grosvenori 2 parts, dried lily 110 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662679.0A CN104323166A (en) | 2014-11-19 | 2014-11-19 | Boiling method of pear syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662679.0A CN104323166A (en) | 2014-11-19 | 2014-11-19 | Boiling method of pear syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323166A true CN104323166A (en) | 2015-02-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410662679.0A Withdrawn CN104323166A (en) | 2014-11-19 | 2014-11-19 | Boiling method of pear syrup |
Country Status (1)
| Country | Link |
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| CN (1) | CN104323166A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666287A (en) * | 2016-12-30 | 2017-05-17 | 彭志勇 | Lung-clearing health-care drink and preparation method thereof |
| CN107136457A (en) * | 2017-06-12 | 2017-09-08 | 叙永县两河镇新希望畜禽养殖专业合作社 | A kind of organic pear syrup production technology |
| CN107495248A (en) * | 2017-08-21 | 2017-12-22 | 广东橘香斋大健康产业股份有限公司 | A kind of pear syrup and preparation method thereof |
| CN108402430A (en) * | 2018-03-19 | 2018-08-17 | 贵州兴正现代农业发展有限公司 | A kind of preparation process of moistening lung autumn pear grease |
| CN109329800A (en) * | 2018-10-12 | 2019-02-15 | 李应贤 | A kind of preparation method of gold bead sand pear cream |
| CN112641063A (en) * | 2020-12-18 | 2021-04-13 | 皋兰杰慕农业科技有限公司 | Soft pear paste and preparation process thereof |
-
2014
- 2014-11-19 CN CN201410662679.0A patent/CN104323166A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666287A (en) * | 2016-12-30 | 2017-05-17 | 彭志勇 | Lung-clearing health-care drink and preparation method thereof |
| CN107136457A (en) * | 2017-06-12 | 2017-09-08 | 叙永县两河镇新希望畜禽养殖专业合作社 | A kind of organic pear syrup production technology |
| CN107495248A (en) * | 2017-08-21 | 2017-12-22 | 广东橘香斋大健康产业股份有限公司 | A kind of pear syrup and preparation method thereof |
| CN108402430A (en) * | 2018-03-19 | 2018-08-17 | 贵州兴正现代农业发展有限公司 | A kind of preparation process of moistening lung autumn pear grease |
| CN109329800A (en) * | 2018-10-12 | 2019-02-15 | 李应贤 | A kind of preparation method of gold bead sand pear cream |
| CN112641063A (en) * | 2020-12-18 | 2021-04-13 | 皋兰杰慕农业科技有限公司 | Soft pear paste and preparation process thereof |
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Application publication date: 20150204 |