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Middle-tempering and qi-tonifying bread

A bread and qi-enhancing technology, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of not being soft, nutrients that cannot be fully absorbed by the human body, and lack of gluten.

Inactive Publication Date: 2011-06-08
汪正林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing bread tastes poor, not gluten, not soft, most of the nutrients in it cannot be fully absorbed by the human body, and can only solve the problem of food and clothing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] Weighing: 2000g flour, 8g tangerine peel, 15g ginseng

[0011] Licorice 15g Phellodendron (washed with wine) 8g

[0012] Process in the following order:

[0013] a. Grind tangerine peel, ginseng, licorice, Phellodendron cork, decoct in 1000g water for 30 minutes, then soak for 24 hours, filter, and collect the filtrate for later use;

[0014] b. Add the filtrate of step a into flour, sugar, and baking powder, stir to form, let it stand for 20 to 40 minutes, and put it in the oven to bake.

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PUM

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Abstract

The invention relates to middle-tempering and qi-tonifying bread, which overcomes the defects that the conventional bread has poor mouthfeel and low rigidity and softness and can only solve the hungry problem and most of nutrient components in the conventional bread cannot be absorbed completely by a human body. The bread is prepared by the following steps of: mixing flour, tangerine peel, ginseng, liquoric root, phellodendron (washing with rice wine), sugar and baking powder and shaping; placing the mixture for 20 to 40 minutes; and putting into an oven for baking. The middle-tempering and qi-tonifying bread has the effects of tempering middle and opening yang, tonifyimg qi and raising the fall, curing heaving body and fatigued limbs, dysphoria and shortness of breath and the like caused by poor qi of middle-Jiao, absorption breakdown, clearness promotion and turbidness demotion and curing qi depression and transformation into heat, dryness of the throat, blurred vision and hot body, and can be used for good food nutrient supply in daily diet; and the nutrient components can be absorbed well.

Description

technical field [0001] The invention relates to a food, in particular to a kind of bread for regulating middle-weight and benefiting qi. Background technique [0002] Existing bread tastes poor, not gluten, not soft, and most of the nutrients therein cannot be fully absorbed by the human body, which can only solve the shortcomings of food and clothing. Contents of the invention [0003] Aiming at the above-mentioned shortcomings, the invention provides a food tonic, quick absorption and good taste to adjust the middle and nourish the qi bread. [0004] In order to achieve the above object, the present invention adopts the following technical solutions (by weight): [0005] Flour 1000-2000 Chenpi 5-8 Ginseng 10-15 [0006] Licorice 10-15 Phellodendron (washed with wine) 5-8 [0007] a. Decoct tangerine peel, ginseng, licorice, and Phellodendron phellodendri with water for 30 to 60 minutes, then soak for 20 to 30 hours, filter, and collect the filtrate for later use; [...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 汪正林
Owner 汪正林
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