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9 results about "Ginkgo" patented technology

Ginkgo is a genus of highly unusual non-flowering plants. The scientific name is also used as the English name. The order to which it belongs, Ginkgoales, first appeared in the Permian, 270 million years ago, possibly derived from "seed ferns" of the order Peltaspermales, and now only contains this single genus and species. The rate of evolution within the genus has been slow, and almost all its species had become extinct by the end of the Pliocene; the exception is the sole living species, Ginkgo biloba, which is only found in the wild in China, but is cultivated across the world. The relationships between ginkgos and other groups of plants are not fully resolved.

Seafood zongzi and manufacturing method thereof

ActiveCN103919048ABreak through small and beautiful featuresPay attention to material selectionFood ingredient as flavour affecting agentFood preparationBiotechnologyShrimp
The invention discloses a seafood zongzi which is prepared from the following raw materials in parts by weight: 800-1200 parts of glutinous rice, 400-600 parts of dace, 400-600 parts of lean pork, 120-180 parts of squid, 120-180 parts of peeled shrimp, 40-60 parts of abalone, 40-60 parts of oyster, 8-12 parts of dried scallop, 400-500 parts of mung bean, 25-35 parts of shiitake, 15-25 parts of ginkgo, 15-25 parts of ginger and 8-12 parts of shallot. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.
Owner:GUANGXI LINGSHAN GUIWEI FOOD CO LTD

Ginkgo leaf extraction process and method for processing fermented ginkgo Pu'er tea

The invention discloses a ginkgo leaf extraction process and a method for processing fermented ginkgo Pu'er tea, which are characterized in that the fermented ginkgo Pu'er tea is prepared by extracting ginkgo leaves to obtain concentrated juice and then preparing the concentrated juice together with the fermented Pu'er tea; and the mass ratio of the ginkgo leave concentrated juice to the fermented Pu'er tea is 1:(20-30). The method for processing the fermented ginkgo Pu'er tea comprises the following steps of: uniformly spraying the ginkgo leave juice on the fermented Pu'er tea according to a proportion; stacking at room temperature for 3 hours, so that the ginkgo leave juice is sufficiently and uniformly adsorbed; drying at the constant temperature of 55+/-2 DEG C, so that the water content is below 5%; and carrying out vacuum packaging to obtain the fermented ginkgo Pu'er tea. The method for processing the fermented ginkgo Pu'er tea further comprises the following steps of: grinding the fermented Pu'er tea into 10-30-mesh powder; matching the powder with the ginkgo leave juice according to a proportion; stacking at room temperature for 2 hours, so that the ginkgo leave juice is sufficiently and uniformly adsorbed; drying at constant temperature; and packaging the mixture into fermented ginkgo Pu'er tea bags, each including 2.5-5.0 g, by using tea bag packaging papers. The fermented ginkgo Pu'er tea disclosed by the invention has the settling effects of descending qi, using diuretic of hydragogue to alleviate water retention, relaxing the bowels and the like and can satisfy more selective application of people.
Owner:徐州绿之野生物食品有限公司 +1

Traditional Chinese medicinal composition capable of relieving cough and asthma and preparation method of traditional Chinese medicinal composition

The invention provides a traditional Chinese medicinal composition capable of relieving cough and asthma and a preparation method of the traditional Chinese medicinal composition. The traditional Chinese medicinal composition is prepared from the following components in percentage by weight: 5-7 % of fructus momordicae, 5-7 % of exocarpium citri tangerinae, 5-7 % of semen torreya, 5-7 % of flos sophorae immaturus, 5-7 % of perilla seeds, 5-7 % of radix platycodi, 7-9 % of semen ginkgo, 8-10 % of rhizoma dioscoreae, 8-10 % of lily bulbs, 5-7 % of fructus phyllanthi, 5-7 % of semen sterculiae lychnophorae, 7-9 % of apricot kernels, 4-6 % of pericarpium citri reticulatae, 5-7 % of herba houttuyniae, 3-5 % of honeysuckle flowers, and 4-6 % of fructus citri sarcodactylis. The preparation method comprises the following steps: mixing the components, adding water into the mixed components, decocting the components till paste is obtained, carrying out mixed granulation on the paste, maltodextrin and potassium sorbate, carrying out drying, and carrying out sterilizing, thus obtaining the traditional Chinese medicinal composition. The traditional Chinese medicinal composition has the functions of relieving cough and reducing sputum, as well as relieving asthma and relieving exterior syndrome, is mild in property, is free of toxic and side effects, has the outstanding features of treating both symptoms and root causes, being good in long-term effect, and being low in recurrence rate, and has the good treatment effects for the long-term repeated upper respiratory infection, cough and asthma.
Owner:魏增强

Health-preserving tea for reducing hypertension, hyperglycemia and hyperlipidemia and preparation method

PendingCN113519658AEfficient extractionReasonable collocationPre-extraction tea treatmentSalvia miltiorrhizaApocynum venetum
The invention discloses health-preserving tea for reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method thereof, and belongs to the technical field of health-care products. The health-preserving tea comprises the following raw materials: green tea, wine-fried salvia miltiorrhiza, dendrobium officinale, gynostemma pentaphylla, ginkgo leaves, apocynum venetum and chrysanthemum. The preparation method comprises the following steps: carrying out alcohol extraction on wine-fried salvia miltiorrhiza, dendrobium officinale and gynostemma pentaphylla, and concentrating to obtain a fluid extract; steaming ginkgo leaves with ethanol, drying and grinding to obtain ginkgo leaf powder; grinding green tea, apocynum venetum and chrysanthemum to obtain mixture powder; and adding the ginkgo leaf powder and the mixture powder into the fluid extract, then adding nicotinamide, stirring, standing, and drying to obtain the health-preserving tea for reducing hypertension, hyperglycemia and hyperlipidemia. The health-preserving tea for reducing hypertension, hyperglycemia and hyperlipidemia can meet the eating requirements of people with hypertension, hyperlipidemia and hyperglycemia, and has a remarkable health-care effect on patients with hypertension, hyperlipidemia.
Owner:冯大伟
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