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Functional food and its preparing method

A food and functional technology, applied in the field of "functional" food and its preparation, can solve the problems of not being respected, developed and utilized, and achieve obvious economic and social benefits, simple process, and abundant resources

Inactive Publication Date: 2005-07-20
胡仲君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these proven prescriptions have nothing to do with modern science and technology, and have not received due respect, development and utilization, especially in the field of "functional food", which is still blank in China.

Method used

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  • Functional food and its preparing method

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Effect test

Embodiment Construction

[0020] The present invention will be further described below in conjunction with embodiment.

[0021] 1. "Functional" food

[0022] See attached table, this food includes the following ingredients (weight%): rehmannia glutinosa 10-25, mung beans 10-25, buckwheat 15-30, red dates 15-20, maltose balance, wherein rehmannia glutinosa 20, mung beans 15, buckwheat 25, red dates 30. The ratio of maltose 10 is better.

[0023] 2. The preparation method of "functional" food

[0024] Including batching, steaming, soaking and frying, heat wave radiation, preparation and post-processing procedures. in:

[0025] Ingredients (% by weight): according to the ratio of 10-25 of rehmannia glutinosa, 10-25 of mung bean, 15-30 of buckwheat, 15-20 of red date and the rest of maltose.

[0026] Steaming: Steam the prepared Shudi with pressure-free steam. That is: put the rehmannia glutinosa into a willow retort, raise the temperature to 70-105°C, and after 5-15 hours, dehydrate and dry it, and g...

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Abstract

The present invention relates to a 'functional' food and its preparation method. Said functional food has the functions of supplementing qi and blood, protecting spleen, nourishing stomach, nourishing liver and supplementing kidney, etc. Said food includes (by wt%) 10-25% of cooked rehmannia root, 10-25% of mung bea, 15-30% of buckwheat, 15-20% of jujube and the rest is maltose. Besides, said invention also provides its preparation process and concrete steps.

Description

technical field [0001] The invention relates to the field of food, in particular to a "functional" food and a preparation method thereof. Background technique [0002] No matter how science and technology develop, the need for food and water to maintain human life activities is an eternal problem that our science and technology cannot solve, and it is impossible to solve at all. In reality, we sometimes have no or very difficult access to food and water in many places, such as during war, mountaineering, adventure camping, travel and distress, etc. When the human body does not have food and water to provide survival energy for metabolism, first of all, in addition to damage to gastrointestinal function and unbearable hunger, there will gradually be weakness of limbs, stomach cramps, abdominal pain, burning of the spleen, collapse, mouth Thirst, decreased body fluid, thick blood, atrophy of blood vessels, obstruction of Qi and blood circulation system, resulting in insuffici...

Claims

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Application Information

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IPC IPC(8): A23L7/10
Inventor 胡仲君
Owner 胡仲君
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