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Food for improving phlegm wetness type physique and preparation process for food

A food and physique technology, applied in food preparation, food science, application, etc., can solve problems such as difficulties, achieve the effects of convenient production, improvement of phlegm-dampness constitution, and low cost

Active Publication Date: 2013-01-16
安徽联美食用菌有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many taboos in the compatibility of ingredients in medicated diet, which has caused great difficulties for people who need to be conditioned by medicated diet

Method used

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  • Food for improving phlegm wetness type physique and preparation process for food
  • Food for improving phlegm wetness type physique and preparation process for food
  • Food for improving phlegm wetness type physique and preparation process for food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Food for improving phlegm-damp constitution, consisting of the following raw materials by weight:

[0041]

[0042]

[0043] The preparation process of the food for improving the phlegm-dampness constitution of the present invention comprises the following steps:

[0044] ① Wash the black rice, poria cocos, red bean, coix seed, orange peel, and malt, soak them in water separately, and discard the soaking solution;

[0045] ②, Ginkgo shelled, washed, pre-boiled for 15 minutes;

[0046] ③. Clean the lotus leaves, add 400-500ml of water to boil, boil to 100-200ml, cool, remove residue and leave juice, set aside;

[0047] ④. Combine the materials in steps ① and ②, and the soup in step ③, add water to 600ml, add carrageenan and CMC, and cook in a pressure cooker for 30 minutes.

Embodiment 2

[0049] Food for improving phlegm-damp constitution, consisting of the following raw materials by weight:

[0050]

[0051]

[0052] The preparation process is the same as in Example 1.

Embodiment 3

[0054] Food for improving phlegm-damp constitution, consisting of the following raw materials by weight:

[0055]

[0056] The preparation process is the same as in Example 1.

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PUM

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Abstract

The invention relates to functional health-care food, in particular to food for improving phlegm wetness type physique and a preparation process for the food. The food for improving the phlegm wetness type physique can coordinate the effects of medicaments by reasonable compatibility, and has the effects of improving the symptoms such as poor appetite, stuffy feeling in chest, much cough and asthma phlegm, nausea and vomiting, loose stool, four-limb swelling, difficulty in urination or turbidity in urine, heavy and tired head and body, joint pain and heaviness, skin insensitiveness and the like of the phlegm wetness type physique.

Description

technical field [0001] The invention relates to a functional health food, in particular to a food for improving phlegm-dampness constitution and a preparation process thereof. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to their own health problems, and people hope to maintain a good physical condition. However, some diseases cannot be completely cured by drugs. Most of the phlegm-dampness constitution is accumulated over the years and cannot be cured by drugs in a short period of time. It needs to be improved through dietary conditioning and good living habits. [0003] Phlegm-dampness constitution is a relatively common constitution type at present, and its main characteristics are: physical obesity, appetite for fat and sweets, lethargy, laziness, lethargy, heavy body, sticky or loose stools in the mouth, slippery pulse, tongue Body fat, greasy fur. If the disease is full of pain in the chest and a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 程江华杨松李钦王辰龙闫晓明董军殷峻峰
Owner 安徽联美食用菌有限公司