Medicinal foodstuff for treating menorrhalgia due to stagnancy of qi and blood stasis and its preparing process
A technology of qi stagnation and blood stasis type and food, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, drug combinations, etc., can solve the problems of cure rate and treatment costs that are difficult to achieve satisfactory results, and achieve Easy to obtain materials, convenient to prepare, and quick effect
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Embodiment 1
[0014] Example 1: A raw material formula of a medicinal food for treating dysmenorrhea of Qi stagnation and blood stasis type: 25 grams of Caulis spatholobi, 200 grams of river crab, and appropriate amount of yellow wine. The preparation method of medicinal food is as follows: first wash the proportioned amount of spatholobi and river crabs, etc., put them in a clay pot, add 300 ml of water, simmer slowly until the river crabs are cooked, then add an appropriate amount of rice wine, and simmer for 2 minutes , Stop heating, serve.
Embodiment 2
[0015] Example 2: A raw material formula of a medicinal food for treating dysmenorrhea of qi stagnation and blood stasis type: 30 grams of Caulis spatholobi, 220 grams of river crab, and appropriate amount of yellow wine. The preparation method of medicinal food is as follows: first wash the proportioned amount of spatholobi and river crabs, etc., put them in a clay pot, add 300 ml of water, simmer slowly until the river crabs are cooked, then add an appropriate amount of rice wine, and simmer for 2 minutes , Stop heating, serve.
[0016] treatment effect:
[0017] Efficacy criteria: The efficacy of medicinal foods for treating dysmenorrhea of Qi stagnation and blood stasis type is mainly based on whether the symptoms of Qi stagnation and blood stasis dysmenorrhea disappear. Taking the medicine for 3 menstrual cycles is a course of treatment. The specific curative effect is divided into the following three levels: cure-Qi stagnation and blood stasis dysmenorrhea symptoms disap...
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