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Spice condiment for removing dampness

A technology of spices, dispelling cold and dehumidification, applied in the field of condiments, which can solve the problems of poor dehumidification effect and achieve the effect of flavor coordination

Inactive Publication Date: 2018-01-23
杨岑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned spices and condiments in the prior art have poor dehumidification effect on people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A spice composition for expelling cold and dehumidification, comprising the following raw materials in parts by weight:

[0032] Angelica dahurica 10 parts

[0033] Turmeric 12 parts

[0034] Licorice 6 parts

[0035] Amomum 5 servings

[0036] 2 servings of ginger

[0037] 5 cloves

[0038] Cumin 0.8 parts

[0039] Angelica 1 serving

[0040] Sand ginger 2 parts.

Embodiment 2

[0042] A spice composition for expelling cold and dehumidification, comprising the following raw materials in parts by weight:

[0043] Angelica dahurica 22 parts

[0044] Turmeric 18 servings

[0045] Licorice 10 parts

[0046] Amomum 8 servings

[0047] 6 servings of ginger

[0048] 8 cloves

[0049] Cumin 3 parts

[0050] Angelica 6 servings

[0051] Sha Jiang 5 parts.

Embodiment 3

[0053] A spice composition for expelling cold and dehumidification, comprising the following raw materials in parts by weight:

[0054] Angelica dahurica 16 parts

[0055] Turmeric 15 parts

[0056] Licorice 8 parts

[0057] Amomum 6.5 parts

[0058] 4 servings of ginger

[0059] Cloves 6.5 parts

[0060] Cumin 1.9 parts

[0061] Angelica 3.5 parts

[0062] Sand ginger 3.5 parts.

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PUM

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Abstract

The invention relates to a spice composition for dispelling cold and removing dampness, and belongs to the technical field of condiment production. The spice composition comprises the following raw materials in parts by weight: 10-22 parts of radix angelicae, 12-18 parts of rhizoma curcumae longae, 6-10 parts of radix glycyrrhizae, 5-8 parts of fructus amomi, 2-6 parts of galanga, 5-8 parts of clove, 0.8-3 parts of cumin, 1-6 parts of radix angelicae sinensis and 2-5 parts of rhizoma galanga. The composition selects a reasonable raw material combination, adopts a specific dosage, is harmoniousin flavor and has effects of dispelling the cold and removing the dampness. The composition further has effects of enriching blood, promoting blood circulation, regulating qi, relieving exterior syndromes, and treating irregular menstruation, leucorrhea, dysmenorrhea and anemia of women.

Description

technical field [0001] The invention relates to a seasoning, more specifically, the invention relates to a spice composition for dehumidification, which belongs to the technical field of seasoning production. Background technique [0002] Spices use plant seeds, flower buds, leaf stems, flower buds, roots, etc., or their extracts, to have a pungent aroma, impart flavor to food, increase appetite, and help digestion and absorption. Spices contain volatile oils (essential oils), spicy ingredients, organic acids, fibers, starch granules, resins, mucus substances, colloids and other components, and most of their aroma comes from distilled essential oils. Spices are widely used in cooking food and food industry, mainly for flavoring, seasoning, coloring and so on. [0003] On April 9, 2008, the State Intellectual Property Office disclosed an invention with the publication number CN101156672A and the name "a kind of spice seasoning". Fennel, clove, angelica dahurica, kaempferen,...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/00
Inventor 杨岑
Owner 杨岑
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