CN103584057A - Flavoring capable of regulating flow of qi to alleviate pain, strengthening spleen and eliminating dampness - Google Patents
Flavoring capable of regulating flow of qi to alleviate pain, strengthening spleen and eliminating dampness Download PDFInfo
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- CN103584057A CN103584057A CN201310505084.XA CN201310505084A CN103584057A CN 103584057 A CN103584057 A CN 103584057A CN 201310505084 A CN201310505084 A CN 201310505084A CN 103584057 A CN103584057 A CN 103584057A
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- powder
- flavoring
- spleen
- regulating
- invigorating
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- 210000000952 spleen Anatomy 0.000 title claims abstract description 18
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 15
- 208000002193 Pain Diseases 0.000 title claims abstract description 14
- 238000005728 strengthening Methods 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 47
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 229940029982 garlic powder Drugs 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims description 13
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 244000197580 Poria cocos Species 0.000 claims description 7
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 239000002773 nucleotide Substances 0.000 claims description 6
- 125000003729 nucleotide group Chemical group 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000002639 sodium chloride Nutrition 0.000 abstract description 11
- 239000003814 drug Substances 0.000 abstract description 8
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000010792 warming Methods 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000248825 Peltandra virginica Species 0.000 abstract 1
- 235000001188 Peltandra virginica Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000010419 fine particle Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 235000021168 barbecue Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 230000035622 drinking Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 229940030606 diuretics Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a flavoring with favorable taste and good mouthfeel, particularly a flavoring capable of regulating the flow of qi to alleviate pain, strengthening the spleen and eliminating dampness. The flavoring can satisfy the demand of people for eating, and the traditional Chinese medicine components in the flavoring can perform the functions of eliminating cold-damp, soothing the liver, warming the stomach and improving the health. The technical scheme is as follows: the flavoring capable of eliminating cold-damp, soothing the liver and warming the stomach is prepared from the following components in percentage by weight: 35-38% of table salt, 12-18% of monosodium glutamate, 0.5% of disodium 5'-ribonucleotide, 0.1% of white pepper powder, 13% of fine-particle white granulated sugar, 5% of dehydrated fresh meat powder, 3% of dried orange peel powder, 16% of puffed rice flour, 0.2% of ginger powder, 0.2% of garlic powder, 4% of hydrolyzed plant protein powder, 5% of pepper powder and 3% of tuckahoe powder. On the basis of salty taste, palatable taste, spice and other basic tastes, the flavoring is capable of regulating the flow of qi to alleviate pain, strengthening the spleen and eliminating dampness for the users, i.e. can implement both flavor treatment and health care.
Description
Technical field
The present invention relates to a kind of delicious and flavoring that mouthfeel is good, relate in particular to a kind of flavoring of regulating qi-flowing for relieving pain invigorating the spleen dehumidifying.This flavoring can not only meet people's eating requirements, and traditional Chinese medicine ingredients wherein can also play the regulating qi-flowing for relieving pain invigorating the spleen salubrious effect that dehumidifies.
Background technology
Flavoring refers to and is used to add on a small quantity the food composition of improving taste in other foods.The most composition of traditional flavoring is single, is mostly to add according to cooking person's experience and taste during use, and bad control operates.In order to address this problem, particularly, along with the improving constantly of living standards of the people, the new varieties of various flavorings emerge in an endless stream, and convenient purification, superior, nutrient laden, Composite become the new trend of current flavoring development.Modal flavoring is mainly used in regulating taste of food in the market, and the fishy smell of removal food, peculiar smell, bitter taste etc., have good effect for the color, smell and taste of improving food.But there is no significant medicine and health care effect.
Barbecue powder is a kind of food additives, can be added on the pot foods such as crispy rice, dry steamed bun sheet, or be sprinkling upon on barbecue, skewer, just increases barbecue taste.
Chinese prickly ash is named again pericarpium zanthoxyli, and taste is pungent, numb, fragrant.Its Chinese medicine attribute heat, returns spleen, stomach warp; There is warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection removing toxic substances, the effect of antipruritic solution raw meat; Primary treatment vomiting, wind-cold-dampness arthralgia, the diseases such as dentalgia.
Dried orange peel Chinese medicine nature and flavor: bitter, pungent, temperature.Return lung, the spleen channel.Its function cures mainly: regulating qi-flowing for strengthening spleen is eliminating dampness and eliminating phlegm.For chest gastral cavity turgor, food is few vomits and diarrhoea, coughing with a lot of sputum.
Poria cocos Chinese medicine nature and flavor: sweet, light, flat.Gui Jing: thoughts of returning home warp, lung channel, the spleen channel, kidney channel.Function: sharp water medicine; Diuretics with the action of eliminating dampness.
People, will be sick such or such because of reasons such as eating and drinking without temperance, the incongruous native endowment deficiencies of cold and heat.
Our old ancestors advocate " integration of drinking and medicinal herbs " always.Given this, applicant proposes following flavoring.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of edible taste demand that can not only meet people, and traditional Chinese medicine ingredients wherein can also play the flavoring of the regulating qi-flowing for relieving pain invigorating the spleen dehumidifying of the effect of improving health.
The present invention is by the following technical solutions:
The flavoring of regulating qi-flowing for relieving pain invigorating the spleen dehumidifying, is that the composition by following percentage by weight prepares,
Salt 35-38,
Monosodium glutamate 12-15,
Flavour nucleotide disodium 0.5,
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Dried orange peel powder 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Zanthoxylum powder 5,
Poria cocos powder 3.
The present invention, described dehydration Salmon Pink is selected from one of dehydration pork, beef, chicken.
The present invention, described salt is low-diet salt.
The present invention, described monosodium glutamate is 80 order coarse grain monosodium glutamates.
The present invention is prepared by following preparation method,
1) will
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Dried orange peel powder 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Zanthoxylum powder 5,
Poria cocos powder 3, mixes;
2) add again
Salt 35-38,
Monosodium glutamate 12-18,
Flavour nucleotide disodium 0.5, mixes.
The invention has the beneficial effects as follows: having on the basis of saline taste, delicate flavour and the basic taste such as pungent, can also be eater's regulating qi-flowing for relieving pain invigorating the spleen dehumidifying, that is to say, both can seasoning also can keep healthy.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.
Embodiment mono-
By following percentage by weight, take each composition,
Salt 35kg,
Monosodium glutamate 15kg,
Flavour nucleotide disodium 0.5kg,
White pepper powder 0.1kg,
Fine grained white granulated sugar 13kg,
Dehydration fresh pork powder 5kg,
Dried orange peel powder 3kg,
Bulking ground rice 16kg,
Ginger powder 0.2kg,
Garlic powder 0.2kg,
Hydrolytic plant protein powder 4kg,
Zanthoxylum powder 5kg,
Poria cocos powder 3kg.
1) first will
White pepper powder 0.1kg,
Fine grained white granulated sugar 13kg,
Dehydration fresh pork powder 5kg,
Dried orange peel powder 3kg,
Bulking ground rice 16kg,
Ginger powder 0.2kg,
Garlic powder 0.2kg,
Hydrolytic plant protein powder 4kg,
Zanthoxylum powder 5kg,
Poria cocos powder 3kg, mixes;
2) add again
Salt 35kg,
Monosodium glutamate 15kg,
Flavour nucleotide disodium 0.5kg, mixes.Obtain 100kg flavoring, Yi20Ke Wei unit, carries out inner wrapping and obtains 5000 parcels, and 50 parcels carry out large packing 100 bag greatly.
Embodiment bis-
Except taking
Salt 38kg,
Monosodium glutamate 12kg,
Outer all the other compositions of the fresh powdered beef 5kg that dewaters and step are divided identical with embodiment mono-.
Embodiment tri-
Except taking
Salt 37kg,
Monosodium glutamate 13kg,
Outer all the other compositions of dehydration freshly-slaughtered poultry digested tankage 5kg and step are divided identical with embodiment mono-.
Embodiment tetra-, five, six
Except salt and monosodium glutamate are taken coarse granule, all the other compositions and step respectively with embodiment mono-, two, three with.
The flavoring making like this, can be used as barbecue powder, is added on the pot foods such as crispy rice, dry steamed bun sheet, or is sprinkling upon on barbecue, skewer, just increases barbecue taste.
Although illustrated and described embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention in the situation that not departing from principle of the present invention and aim, modification, replacement and modification.
Claims (4)
1. a flavoring for regulating qi-flowing for relieving pain invigorating the spleen dehumidifying, is characterized in that, is that the composition by following percentage by weight prepares,
Salt 35-38,
Monosodium glutamate 12-15,
Flavour nucleotide disodium 0.5,
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Dried orange peel powder 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Zanthoxylum powder 5,
Poria cocos powder 3.
2. the flavoring of the regulating qi-flowing for relieving pain invigorating the spleen of claim 1 dehumidifying, is characterized in that, described dehydration Salmon Pink is selected from one of dehydration pork, beef, chicken.
3. the flavoring of the regulating qi-flowing for relieving pain invigorating the spleen of claim 1 dehumidifying, is characterized in that, described salt is low-diet salt; Described monosodium glutamate is 80 order coarse grain monosodium glutamates.
4. the flavoring that the arbitrary described regulating qi-flowing for relieving pain invigorating the spleen of claim 1-3 dehumidifies, it is to be prepared by following preparation method,
1) will
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Dried orange peel powder 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Zanthoxylum powder 5,
Poria cocos powder 3, mixes;
2) add again
Salt 35-38,
Monosodium glutamate 12-15,
Flavour nucleotide disodium 0.5, mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310505084.XA CN103584057A (en) | 2013-10-24 | 2013-10-24 | Flavoring capable of regulating flow of qi to alleviate pain, strengthening spleen and eliminating dampness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310505084.XA CN103584057A (en) | 2013-10-24 | 2013-10-24 | Flavoring capable of regulating flow of qi to alleviate pain, strengthening spleen and eliminating dampness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584057A true CN103584057A (en) | 2014-02-19 |
Family
ID=50074542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310505084.XA Pending CN103584057A (en) | 2013-10-24 | 2013-10-24 | Flavoring capable of regulating flow of qi to alleviate pain, strengthening spleen and eliminating dampness |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584057A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397645A (en) * | 2014-11-08 | 2015-03-11 | 淮南宜生食品有限公司 | Cod roe sour-and-hot taste seasoning for instant silk noodles and preparation method thereof |
| CN106107886A (en) * | 2016-06-29 | 2016-11-16 | 泰州顶润食品有限公司 | A kind of barbecue flavouring agent and preparation method thereof |
| CN106579271A (en) * | 2016-12-07 | 2017-04-26 | 常亚威 | Dehumidification Chinese prickly ash spice composition |
| CN107927699A (en) * | 2017-10-16 | 2018-04-20 | 高州市名洋化工有限公司 | A kind of clearing damp invigorating the spleen flavorant and preparation method thereof |
| US11083764B1 (en) * | 2020-09-21 | 2021-08-10 | Babry Oren | Pharmaceutical composition based on plant raw materials |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289562A (en) * | 2000-06-29 | 2001-04-04 | 刘贤忠 | Refined flavouring |
| JP2007300821A (en) * | 2006-05-09 | 2007-11-22 | Kao Corp | Powdery seasoning |
-
2013
- 2013-10-24 CN CN201310505084.XA patent/CN103584057A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289562A (en) * | 2000-06-29 | 2001-04-04 | 刘贤忠 | Refined flavouring |
| JP2007300821A (en) * | 2006-05-09 | 2007-11-22 | Kao Corp | Powdery seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 斯波: "《复合调味技术及配方》", 31 August 2011 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397645A (en) * | 2014-11-08 | 2015-03-11 | 淮南宜生食品有限公司 | Cod roe sour-and-hot taste seasoning for instant silk noodles and preparation method thereof |
| CN106107886A (en) * | 2016-06-29 | 2016-11-16 | 泰州顶润食品有限公司 | A kind of barbecue flavouring agent and preparation method thereof |
| CN106579271A (en) * | 2016-12-07 | 2017-04-26 | 常亚威 | Dehumidification Chinese prickly ash spice composition |
| CN107927699A (en) * | 2017-10-16 | 2018-04-20 | 高州市名洋化工有限公司 | A kind of clearing damp invigorating the spleen flavorant and preparation method thereof |
| US11083764B1 (en) * | 2020-09-21 | 2021-08-10 | Babry Oren | Pharmaceutical composition based on plant raw materials |
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Application publication date: 20140219 |