54 results about "Balancing diet" patented technology

The invention discloses a health care type compound boar feed. The health care type compound boar feed is prepared by the raw materials of corn, bran, puffing soybean meal, fermented soybean meal, fish meal, sucrose, soybean oil, limestone used for feed, calcium hydrophosphate, salt, sodium bicarbonate, potassium chloride, compound premix for the boar, L-lysine hydrochloride, and a special functional additive for the boar. The invention takes physiological characteristics of the boar and many factors in the aspects of raising, growth, breeding, stress and the like into the consideration to design a nutrient balance diet. The health care type compound boar feed can promote the toughness of legs of boars and the climbing capability, prolong the life of the boars, enhance the anti-oxidation capability and the immunity of the bodies of the boars, reduce the rate of sperm deformation, improve the spermatogonium activity, sexual desire and ejaculation amount of the boars to improve the farrowing quantity of sows, enhance the toughness of the muscular tissues of the bodies, reduce the excessive fat sedimentation, enable the bodies of the boars to be strong, and reduce the boar stress caused by various factors.

The present invention discloses a preparation method for flavoring medlar, and belongs to the technical field of snack food processing. High-pressure pulsed electric field and ultrasound wave are synergically applied to moderately break the wall of medlar fruits, so that permeation solution is facilitated to fully penetrate into the medlar fruit grain. Medlar, extract of flavoring materials and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared flavoring medlar has natural color, delicious taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

The invention provides fresh and humid tartary buckwheat noodles. The noodles are prepared from, by weight, 58-67 parts of medium-strength wheat flour, 10-15 parts of tartary buckwheat germinating bud flour, 19-29 parts of tartary buckwheat puffing whole flour, 1-3 parts of salt, 1.4-2.5 parts of sa-hao seed gum and 1.6-4.1 parts of a compound noodle improving agent. The invention further provides a preparing method of the fresh and humid tartary buckwheat noodles. Firstly, the tartary buckwheat puffing whole flour is prepared, and then the medium-strength wheat flour, tartary buckwheat germinating bud flour, the tartary buckwheat puffing whole flour, the salt, the sa-hao seed gum and the compound noodle improving agent are mixed; the fresh and humid tartary buckwheat noodles are prepared according to the steps of dough kneading, primary curing, rolling pressing, secondary curing, continuous calendering, cooking, ice water soaking and washing and packaging of the finished products. The fresh and humid tartary buckwheat noodles prepared through the method have the nutrient function of balancing diet and also have a good promoting effect on softening blood vessels, reducing blood sugar and resisting oxidization.

The invention is related to a solid beverage capable of balancing diet nutrition, more specifically a Chinese herbal medicine containing food and medicament functions, which is prepared from barley sprout powder, green tea powder, haw extract powder, starch, lactose and bee honey as raw materials. The beverage has light and sweet taste.

The invention discloses a preparation method of crispy wolfberry and belongs to the technical field of processing of snack foods. A high-voltage pulse electric field and ultrasonic waves cooperate to properly crush walls of wolfberry grains, so that penetrating fluid can sufficiently penetrate into the wolfberry grains; wolfberry and other functional food raw materials are scientifically compounded and organically fused together, and natural shape, color and luster and tissues of the wolfberry grains are not damaged; the crispy wolfberry can balance diet and can be leisure and health-care; the prepared crispy wolfberry has natural color and luster, unique taste and crispy taste, is easy to digest and absorb after being eaten, and does not easily cause heat, so that the crispy wolfberry is suitable for all people and is safe, nutritional, health-care and functional snack food which really meets international and national snack food development directions. The preparation method of the crispy wolfberry has the advantages of simple process, convenience in operation, low-temperature processing of a whole process, low loss of nutritional substances and high efficiency, and large-scale and industrial production can be realized.

The diet nutrient is prepared with diet fiber, lecithin, casein phosphopeptide, L-lysine, taurine, calcium citrate, trace elemenets, composite vitamins, folic acid, pantothenic acid, bilineurine, inositol, yeast powder and chicken powder and through mixing, drying, high temperature disinfection, inspection, packing and other steps. It has balanced diet and flavoring effect, and is one kind of safe and efficient nutritive health food.

The invention discloses health care bean curd and a preparation method thereof. The health care bean curd is prepared from glucolactone beta, snow pear, fructus momordicae, radix polygonati officinalis, lily, chrysanthemum, fritillary bulb powder, sweet osmanthus, and soy beans. The health care bean curd disclosed by the invention can balance diet, supplement nutrition, and increase the health care function of the bean curd.

Low-calorie and high-nutrition baked food with the health care function is made of crude fiber food such as buckwheat powder, wheat bran, sweet potato powder, corn flour, wheat flour, skim milk powder, Konjac powder, nutrient enrichment components and the like, wherein the crude fiber food such as the buckwheat powder, the wheat bran, the sweet potato powder and the corn flour is fermented in advance through probiotics such as bifidobacteria, lactobacilli, bacillus subtilis and yeast powder. The low-calorie and high-nutrition baked food has the advantages of being rich in nutrition and low in content of saturated fatty acid and balancing diet, and the buckwheat powder, the wheat bran and the sweet potato powder are rich in cellulose and decomposed into small molecular weight organics through fermentation, which is beneficial for absorption of the human body; the buckwheat powder serves as a source of protein and is high in protein content and rich in various minerals, and rice bran oil and camellia oil contain a good deal of unsaturated fattyacid, so that the baked food has the effects of inhibiting obesity, preventing hyperlipidemia, hypertension and hyperglycemia and enhancing immunity; maltitol and xylitol serve as sources of sugars and are low in calorie, and the nutrient enrichment components supplement microelements such as calcium and ferrum, vitamins and dietary fibers daily needed by the human body.

The invention discloses plant nutrient powder suitable for babies 12-24 months old. The plant nutrient powder comprises the following raw materials in parts by mass: 18-22 parts of rice, 4-6 parts of millet, 4-6 parts of glutinous millet, 4-6 parts of pearl barley, 4-6 parts of oat, 20-24 parts of isolated soy protein, 0.5-3.5 parts of fructooligosaccharide, 1.5-2.5 part of stachyose, 6-10 parts of apple powder, 6-10 parts of vegetable powder, 3-7 parts of honeysuckle extract, 1.5-2 parts of honey and 11-15 parts of plant. The plant nutrient powder disclosed by the invention is rich in various plant proteins, can prevent a baby from eating milk animal nutrition excessively, balance balanced diet, promote healthy growth of a baby and avoid allergy caused by animal proteins; moreover, since no lactose is in the formula of the plant nutrient powder, the baby can be prevented from having lactose intolerance.

The invention belongs to the technical field of health-care beverages, particularly relates to a glossy ganoderma composite fruit juice health-care beverage, and further discloses a preparation method of the glossy ganoderma composite fruit juice health-care beverage. According to the health-care beverage disclosed by the invention, glossy ganoderma fermentation liquor is used as an active raw material, the glossy ganoderma fermentation liquor and fruit juice are made into the composite health-care beverage; and beneficial ingredients of glossy ganoderma are utilized, various nutrients of various vitamins, minerals, dietary fibers and the like, required for human bodies and contained in the fruit juice, are assisted, and the composite health-care beverage not only contains functional components of glossy ganoderma polysaccharide, triterpenes and the like but also contains various effective components of fruits, so that the composite health-care beverage can effectively adjust the functions of human bodies, balance diet structures, maintain good metabolism of organisms and effectively prevent and treat various diseases of coronary heart diseases, diabetes and the like, has good nutrient value, is comprehensive in functions and unique in flavor, conforms to requirements of consumers for health, and has good market prospects.

The invention discloses meal replacement powder suitable for kidney disease dialysis patients. The meal replacement powder comprises the following components: lotus root, millet, buckwheat, Chinese yam, potato, Chinese chestnut, pearl barley, black rice, oat, Gorgon fruit, rice, black sesame, konjak, walnut, medlar, fermented black soya bean, red dates, maltodextrin, camellia oil, purple perilla seed oil, concentrated whey protein, L-malic acid, L-carnitine and lime acetate. The invention also discloses a preparation method for the meal replacement powder suitable for the kidney disease dialysis patients; the meal replacement powder disclosed by the invention is nutritionally balanced diet specially prepared for the kidney disease dialysis patients according to the homology theory of medicine and food of traditional Chinese medicine and the modern nutrition theory.

The invention discloses health-care sea cucumber and honey vinegar and a preparation method thereof. The health-care sea cucumber and honey vinegar is characterized by comprising the components in parts by weight as follows: 40-50 parts of honey, 4-5 parts of rice vinegar, 20-24 parts of black rice, 9-10 parts of grapes, 4-5 parts of blueberries, 5-6 parts of purple cabbages, 3-4 parts of royal jelly dried powder, 10-12 parts of sea cucumbers, 2-3 parts of kudzu vine roots and leaves, 1-2 parts of gymnema sylvestre schult leaves, 4-5 parts of mulberry leaves, 5-6 parts of hippophae rhamnoides leaves, 2-3 parts of globeflower and 1000-1300 parts of water. According to the health-care sea cucumber and honey vinegar, the sea cucumbers are added to warm and invigorate kidney-yang, benefit quintessence, improve memory, delay gonad senescence and prevent arteriosclerosis; the rice vinegar is added to balance acid and base and balance diets; and traditional Chinese medicines of various effects and other nutritional ingredients are prepared to dissolve various microelements, vitamins and mineral substances in the rice vinegar, and if a person drinks the vinegar frequently, the effects of liver protection, alcohol effect dispelling, beautifying, aging resistance, bowel relaxing, blood vessel softening and the like can be achieved.

The invention discloses a human health management method based on an intelligent bracelet. The human health management method includes the steps that a user inputs all own body index data; the fat percentage, water content parameters, human body walking movement parameters, human body basic metabolism parameters and human body sleep health parameters of monitoring equipment are received; the various human body data parameters are analyzed to generate data reports; the various data reports generated in the previous step are stored; based on the human body fat percentage report, a diet weight control plan is pushed; based on the human body water content data report, the user is reminded to supplement water in time; based on the human body walking movement data report, the user is reminded to take exercise in time; based on the human body sleep data report, the user is reminded of sleep quality. The human health management method based on the intelligent bracelet is beneficial for assisting the user in weight control and dietary standards and provides a scientific and reasonable diet plan for the user, and the core purpose is to help the user to balance diet, control the weight and pursue health.

The invention discloses bread frozen dough containing maize germ meal. The bread frozen dough is prepared from, by weight, 16-20 parts of maize germ meal, 48-54 parts of high-gluten wheat meal, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil and fat, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dried yeast, 4 parts of whole milk powder, 3-4 parts of a compound frozen dough improver, 0.2-0.6 part of baking powder and 4.4-4.8 parts of vital gluten. The invention further provides a preparation method of the bread frozen dough containing the maize germ meal. The survival rate and freezing resistance of the yeast can be effectively improved within the freezing shelf life of the prepared bread frozen dough, and the bread frozen dough has the nutrition function of balancing diet and meets the new demand of people for food nutrition at present.

The invention relates to a solid soybean product, pingtangye, and a preparation method thereof. The solid soybean product is prepared from soybean as a main raw material by grinding, pulping, boiling to form a film on the surface of soybean milk, taking the film out to form the fresh product of the soybean product, and cooling to form the frozen product of the soybean product. The preparation method comprises the following steps of collecting raw materials, cleaning, soaking, grinding into thick liquid, filtering, boiling, taking film out from the surface of soybean milk, pre-cooling, slicing, packing, sterilizing, quick-freezing, and testing. The product is rich in soybean protein and multiple vitamins and minerals; and has the effects of balancing diet nutrition, improving memory, and keeping health of human nerve, internal organs, bones and skins. All the components of the product are from soybean, and additives are not required to be added in the whole processing process. The inventive product has the advantages of simple consumption, good convenience and cleanness, no toxic and adverse side effects to human body, and good safety.

The present invention relates to a functional engineered rice having alcoholism relief and liver protection functions for those drinking alcohol over an extended period of time or drinking alcohol excessively, and preparation method thereof. The engineered rice comprises six starting materials: coarse rice powder, isolated soy protein, kudzu root extract, corn oligopeptide, purple sweet potato powder, and hawthorn extract, and is prepared by: premixing the starting materials; employing a double screw extruder to conduct texturized processing and forming under high temperature and high pressure; and then drying, dedusting and packaging. The coarse cereal components of the engineered rice have the effects of balancing the diet and ensuring nutrition ingestion for those consuming the rice; and the functional factors such as the corn oligopeptide, the kudzu root extract and the like have the functions of enhancing ethanol metabolism inside the body, reducing liver damage, relieving alcoholism and protecting the liver.

The invention relates to a canned mixture of mushroom and carrot and a preparation method thereof. Aiming at the shortcomings of high calorific value and being not fresh of canned mushroom in the existing market, the invention provides a canned mixture of mushroom and carrot. The canned mixture of mushroom and carrot contains the following ingredients by weight: 140-155 portions of carrot strip mixture, 25-35 portions of mushroom, 25-35 portions of oyster mushroom, 12-18 portions of edible oil and 20-30 portions of soup bases; the carrot strip mixture contains carrot strip, chili, garlic and caraway; and the soup bases contain glacial acetic acid, glutamate powder and white sugar. The preparation method of the canned mixture of mushroom and carrot comprises the steps of selecting materials, processing, pre-cooking, blending carrot strip mixture, blending soup bases, canning, sealing and sterilizing. The invention matches fungi with carrot for food, has the functions of complementing nutrition, balancing diet and improving human immunity, and has reasonable formula, high content of vegetables, low content of cooking liquor and little addition of edible oil, thus leading the canned mixture of mushroom and carrot to be fresh and tasty.

The invention relates to high-protein high-dietary-fiber biscuits containing collagen. The high-protein high-dietary-fiber biscuits consist of the following compositions in parts by weight: 90-100 parts of low-gluten flour, 10-18 parts of soy protein isolate, 40-50 parts of wheat bran, 10-15 parts of wheat germs, 10-15 parts of oatmeal, 10-20 parts of butter, 15-20 parts of vegetable oil, 10-20 parts of white granulated sugar, 30-35 parts of isomaltulose, 0.5-0.7 part of table salt, 0.8-1.2 parts of baking soda, 0.3-0.5 part of double-effect baking powder, 15-20 parts of yolk and 1-1.2 parts of collagen. According to the high-protein high-dietary-fiber biscuits disclosed by the invention, a scientific compounding ratio is adopted, and materials are reasonable to select, so that the made biscuits are good in taste and rich in nutrition, the high-protein high-dietary-fiber biscuits meet nutrient balance requirements, can increase intake of dietary fibers and protein, provide nutrients desired by human bodies, balance diet structure and prevent diseases of gastrointestinal tracts of human bodies, and the mouth feel and the taste of the high-protein high-dietary-fiber biscuits are loved by the public.

The invention discloses a crisp wormwood biscuit and a making method thereof, and belongs to the field of food processing. The crisp wormwood biscuit is prepared from, by weight, 95-105 parts of cake flour, 1-3 parts of wormwood powder, 8-12 parts of butter, 25-35 parts of white sugar, 7-11 parts of water, 0.07-0.09 part of ammonium bicarbonate, 2-4 parts of starch and 7-10 parts of egg yolks. The making method of the crisp wormwood biscuit comprises the following steps of 1, pretreatment of the raw materials; 2, dough preparation; 3, forming; 4 baking; 5, cooling; 6, bagging. The crisp wormwood biscuit can fully take the health-care effect of wormwood, can balance diet nutrition, and is good in mouth feeling, convenient to carry and suitable for usage by various people; the making method of the crisp wormwood biscuit is simple in process, short in production period and low in cost, and the raw materials are cheap and easy to obtain.

The invention discloses a low-protein feed for growing-finishing pigs, belonging to the technical field of breeding of growing-finishing pigs. The level of crude proteins in the feed is reduced by 3%on the premise of guaranteeing breeding effect; and through addition of small peptides and amino acids, a low protein / small peptide / amino acid balanced diet is formed, so feed cost is reduced and pigbreeding cost is lowered. The low-protein feed for growing-finishing pigs is the low protein / small peptide / amino acid balanced diet composed of conventional feed raw materials, small peptides and amino acids, and the weight ratio of small peptide products in the low-protein feed is less than or equal to 3%. The low-protein feed is applied to breeding of growing-finishing pigs.

The invention discloses a preparation method of antioxidant reengineered rice. Brown rice is taken as a raw material and subjected to superfine crushing to form fine powder, the fine powder is mixed with soy protein isolate, soybean oligopeptide and a blueberry extract in proportion, the mixture is subjected to high-humidity extrusion texturizing forming with a twin-screw extruder, and drying, dust removal and packaging are performed. The reengineered rice with the antioxidant healthcare function has the effects of balancing diet and guaranteeing nutrition intake of eaters, rice polypeptides as well as the added soybean oligopeptide and the blueberry extract can play the antioxidant function, lipid oxidation of the reengineered rice can be prevented, the expiration date of the reengineered rice is prolonged, and the reengineered rice can reduce the level of free radicals in bodies and help the bodies to resist diseases.

The invention discloses a quinoa germ flour-containing bread frozen dough which consists of the following components in parts by weight: 13-17 parts of quinoa germ flour, 51-57 parts of high-gluten wheat flour, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dry yeast, 4 parts of whole milk powder, 3-4 parts of compound frozen dough conditioner, 0.2-0.6 part of baking powder and 4.4-4.8 parts of wheat gluten. The invention also provides a preparation method of the quinoa germ flour-containing bread frozen dough. According to the bread frozen dough disclosed by the invention, the survival rate and freezing resistance of yeast can be effectively improved; and the bread frozen dough has a nutrition function of balancing diet and meets the new need of people for food nutrition at present.

The invention discloses a bitter melon tablet and a production method thereof. The method comprises the following steps: crushing raw and adjuvant materials, weighing in the given ratio, mixing in dry and wet conditions respectively, granulating, drying, sorting, tabletting, testing and packaging. The formulation of the bitter melon tablet is as follows: 10-50 kg of bitter melon powder, 8-15 kg of isomaltooligsaccharide, 30-80 kg of sorbitol, 2-10 kg of calcium citrate, 0.1-0.8 kg of zinc gluconate, 2-5 kg of vitamin C, 10-100 g of vitamin B1, 10-100 g of vitamin B6, 1-5 kg of citric acid, 50-150 kg of aspartame, and 0.5-5 kg of magnesium stearate. The product has rich nutrition and good palatability and has hypoglycemic, blood circulation improving and immunostimulant effects. The bitter melon tablet is rich in nutrients and can supplement nutrients essential for human body and keep the balance diet. The production method is simple and suitable for industrial production. The bitter melon tablet is a novel and tasty health food for both nutrient supplementation and health improvement.

A coconut juice nutritional Chinese yam and dried tangerine peel cake is made from, by weight, 80-100 parts of Chinese yam, 35-40 parts of dark plum juice, 30-35 parts of dried tangerine peel, 20-25 parts of pumpkin seeds, 50-60 parts of honey, 50-60 parts of coconut juice, 50-55 parts of glutinous rice flour, 10-15 parts of mung beans, 10-15 parts of lemon sauce, a proper amount of fresh lotus leaves, 10-15 parts of needle mushroom roots, 5-6 parts of Chinese wax gourd peel and the like. The coconut juice nutritional Chinese yam and dried tangerine peel cake has an excellent physiological healthcare function and can balance diet; the cake is made from needle mushroom roots as the raw materials, needle mushrooms can be effectively used, and waste and pollution are avoided; the cake is made from Chinese yam and dried tangerine peel, and the cake has functions of regulating qi-flowing for strengthening spleen, and nourishing stomach; by adding extracts of Chinese wax gourd peel, lophatherum gracile, lotus, mulberry green leaves and other traditional Chinese medicines, the cake is endowed with certain functions of quenching thirst and driving away summer heat, and promoting body fluid secretion and diuresis, and is suitable for being eaten in hot summer weather in summer.

The invention discloses a food additive capable of alleviating dietary bias. The food additive consists of the following raw materials in parts by weight: 100-150 parts of corn fibers, 200-300 parts of wheat fibers, 40-70 parts of soybean lecithin, 4-8 parts of rice beans, 2-5 parts of jujube kernels, 0.5-1 part of locust bean gum, 2-5 parts of perilla fruits, 4-8 parts of coix seeds, 2-5 parts of almonds, 0.8-1.5 parts of semen pruni, 5-9 parts of mulberry leaves, 0.5-1.5 parts of molecular distillation type glyceryl monoaliphatic ester, 1-2 parts of sucrose ester, 1-4 parts of bamboo leaves, 1-4 parts of eucommia ulmoides leaves, 3-6 parts of chrysanthemums, 2.5-4 parts of dried ginger, 2.5-4 parts of licorice roots, 5-10 parts of fried hyacinth beans, 5-10 parts of fried malt, 15-20 parts of radish seeds, 3-6 parts of endothelium corneum gigeriae galli, 4-8 parts of perilla leaves, 6-10 parts of Chinese yam peel, 3-6 parts of dried pumpkin peel and dried orange peel, 3-6 parts of fingered citron and 5-10 parts of lilies. The food additive disclosed by the invention achieves the purposes of comprehensively regulating a dietary structure, balancing diet, rationalizing nutrition, comprehensively regulating the functions of human bodies and promoting health.

The invention belongs to the technical field of homology of medicine and food of puerpera, in particular to an auxiliary material bag of chicken soup of a postpartum meal. The auxiliary material bag is prepared from the following raw materials in parts by weight: 10-30 parts of flower mushrooms, 10-50 parts of Chinese yam, 10-30 parts of sealwort, 10-30 parts of white lablab beans, 10-30 parts ofChinese dates, 5-30 parts of Chinese wolfberries and 5-30 parts of longan pulp. The auxiliary material bag has the advantages that food materials are matched with qi replenishing and blood enriching food materials such as chicken to stew, the effect is more fully exerted, the soup is smoother than chicken, nutrients are easily absorbed, and the dietary therapy effect of the puerpera is better. Onone hand, the auxiliary material bag plays roles of balancing diet and recovering weak physique, and on the other hand, the auxiliary material bag plays roles of replenishing qi and nourishing blood,recovering physique and promoting lactation for puerpera by matching the raw materials according to the conventional theory of traditional Chinese medicine of homology of medicine and food, so that the body of the puerpera recovers as soon as possible.

Anthocyanin-rich yam orange peel cake, made of the following raw materials in parts by weight: 80‑100 yam, 120‑125 black tea juice, 30‑35 orange peel, 40‑50 honey, 10‑13 basil, and 35‑5 grape skin 40. Purple cabbage 10‑15, blueberry 30‑35, sodium citrate 0.01‑0.02, rose 6‑7, cassia twig 4‑5, safflower 3‑4, etc.; anthocyanin-rich Yam tangerine peel cake, added with soluble dietary fiber, has excellent physiological health care functions and can balance meals. The invention uses the mushroom feet of Flammulina velutipes as a raw material to prepare it, can effectively use Flammulina velutipes, avoid waste and pollution, and is made by combining yam and tangerine peel Cakes have the effects of regulating qi, invigorating the spleen and nourishing the stomach.

The invention discloses a processing method of tofukasu. The method includes the steps that soybeans are carefully selected and then soaked for 6-14 h, grinding is carried out according to the soybean-water proportion of 1:5-1:6, and obtained paste is screened with a 100-mesh steel sieve; shepherd's purse is washed clean, blanched and then put into cold water, and the shepherd's purse is clenched into a ball with force to squeeze out water and then is finely chopped with a knife for use; a pot is heated to be hot, oil and chopped shallots are added, the chopped shepherd's purse is poured into the pot after an aroma is generated in stir-frying, and is constantly stirred with a slice, 20-30% of raw soybean milk is put in and boiled after the shepherd's purse is well cooked, bean dregs are poured in, the shepherd's purse and the bean dregs are evenly stirred with the slice, a proper amount of salt is put in, and the tofukasu is obtained. According to the method, the soybeans and the shepherd's purse serve as raw materials to make tofukasu, the type of tofu products is enriched, and various raw materials are fully utilized to balance diet and supplement nutrition; the tofuasu has the aroma of beans and the fresh flavor of vegetables and can promote the appetite. Meanwhile, the making method is simple and easy to apply and popularize.