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Manufacturing Process Exclusive to Acuped Foot Pads

1. VINEGAR MAKING
  • 1-1 HEATING
  • 1-2 CONDENSING
  • 1-3 FILTERING
  • 1-4 STORAGE
  • 1-5 EXTRACT
  • 1-6 DRYING
  • 1-7 INSPECTION

2. HERBS
  • 1-1 SELECTION
  • 1-2 INSPECTION
  • 1-3 WASHING
  • 1-4 CUTTING
  • 1-5 FREEZE DRYING
  • 1-6 GRINDING
  • 1-7 STORAGE
  • 1-8 PACKAGING

3. INITIAL WEIGHING
4. MIXING
5. POST WEIGHING
6. SEALING
7. FINAL QC

To see a Flow Diagram Please Click Here

DETAILS - Vinegar Making

1-1 HEATING
Bamboo is placed in the furnace and heated up to 250 degrees Celsius.

1-2. CONDENSING
The smoke is then condensed into vinegar.

1-3. FILTERING
The vinegar is filtered at least 5 times, to obtain purity.

1-4 STORAGE
Stored for 6 months.

1-5 EXTRACT
The middle layer of the vinegar is then used in the finished product.

1-6 DRYING
The middle layer of vinegar is then again heated, condensed, and then dried with a special drying machine.

1-7 INSPECTION
Micrography Inspection.

DETAILS - Herb Preparation

2-1 SELECTION
Selection made from more than 30 raw materials such as mushrooms and ginseng to go into the foot patches, based on strict quality criteria.

2-2. INSPECTION
Micrography inspection & regular inspection for chemical remnants and heavy metals by government-accredited test institutions, thus ensuring the safety and consistency of the raw materials.

2-3. WASHING
Impurities and less quality parts are removed and the remainder then washed clean twice using high-pressure water.

2-4 CUTTING
The materials are cut into appropriate sizes in preparation for freeze drying.

2-5 FREEZE DRYING
The raw materials are put in the dryer and the pressure is lowered, instantly vaporizing the water that has solidified in the herb and thus drying it.

2-6 GRINDING
The raw materials are ground into a powder until they can pass through an 80-mesh net.

2-7 STORAGE
Stored at the storage warehouse.

3. INITIAL WEIGHING

Each ingredient is measured according to its percentage, using an electronic scale, with 4-digit precision.

4. MIXING

The ingredients are mixed according to the specified formula in a high capacity drum mixer.

5. POST WEIGHING

The mixed ingredients are again weighed using the 4-digit scales.

6. SEALING

Acuped foot patches are sealed individually inside a plastic sleeve then sealed in a box.

7. FINAL QUALITY CONTROL

Checked so that foot patches are sealed properly inside a plastic sleeve.

- Checked so that no holes in the foot patch seal are causing a powder leak.
- Checked so that text is printed properly on each foot patch sleeve.
- Checked so that the sealing process does not put too much pressure on the foot patch.

The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. Information and statements made are for education purposes and are not intended to replace the advice of your family doctor.