A funcitional food and manufacturing method of funcitional food

摘要

The present invention relates to functional food capable of improving immunity, and to a method for producing the same, wherein the functional food prevents anthrax which is a communicable viral disease between humans and beasts. 20 g of Orostachys japonicus, 50 g of Lingzhi mushroom, 50 g of barely tea, 50 g of Pueraria lobata Ohwi, 50 g of Tricholoma matsutake, 60 g of mulberry leaves, 60 g of white button mushroom, 50 g of thistles, 30 g of dandelion, 30 g of Chinese matrimony vines, 50 g of freshwater snail, 50 g of Corbicula fluminea, 60 g of onion, 30 g of Houttuynia cordata, 30 g of broccoli, and 100 g of jujube are added in a hemp cloth wrapper, and are fed into 18 kg of boiling water to be heated and decocted at a temperature of 100-200C for 200-280 minutes. The functional food of the present invention can be simply produced by using natural medicinal herbs. Moreover, there is no repulsion during consumption by using natural medicinal herbs. In particular, multiple components for reinforcing immunity with respect to viruses are included, so diseases such as anthrax which is a viral disease, can be prevented.