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48results about How to "Enhance learning and memory" patented technology

Seafood soup stock

The invention discloses a seafood soup stock comprising materials of, by weight: 1 to 3 particles of peeled shrimps, 1 to 3g of carrot, 2 to 4g of onion, 2 to 4g of crab meat stick, 1 to 3g of squid, 1.5g of parsley, 1.1g of common salt, 0.2g of a shrimp flavoring, 0.5g of chicken essence, 4g of eggs, 0.05g of pepper, 0.7g of maize starch, 0.8g of a seafood extract, 0.2g of a dried scallop extract, 0.2g of ginger, 0.16g of hydrolyzed vegetable protein, 0.5g of glucose, 0.9g of maltodextrin, and 0.03g of perilla oil. The seafood soup stock provided by the invention is advantaged in balanced nutrition, good color, good flavor, good taste, and food mouthfeel. The soup stock contains various nutrients, and provides positive effects and auxiliary therapeutic effects for human healthy. The alpha-linolenic acid contained in the soup stock is an unsaturated fatty acid assists in reducing blood fat, reducing blood pressure anticoagulation/thrombolysis, improving cardiovascular and cerebrovascular performances, reducing total cholesterol concentration, preventing cardiovascular diseases, inhibiting myocardial infarction and cerebral infarction, and preventing and inhibiting the forming of tumors. The soup stock is rich in trace elements such as calcium, phosphorous, iron, and magnesium. Therefore, the soup provides good heart protecting, hypoglycemic and cancer preventing effects. Also, the soup stock is beneficial for the strength and the hematogenesis functions of skeletons.
Owner:JIANGSU NATURAL FOOD

Tomato and egg soup stock

The invention relates to a tomato and egg soup stock, which contains the following materials of: by weight, 11-13g of tomatoes, 4-6g of eggs, 1-2g of tomato sauce, 1.1g of salt, 0.8 part of chickens'extract, 1.2g of scallion, 0.25 part of hydrolyzed vegetable protein, 0.02 part of pepper, 0.85 part of starch maize, 0.9 part of maltodextrin, 0.16 part of ginger, 0.02 part of citric acid, 1.14g of glucose and 0.03 part of perilla herb oil. The tomato and egg soup stock has balanced nutrition, is good in color, flavor and taste and is tasty. The soup contains a plurality of nutrients, has an active effect and an auxiliary treatment effect for human health. Alpha-linolenic acid in the soup belongs to an unsaturated fatty acid, and is helpful for reducing blood fat, improving cardio cerebrovascular, reducing the concentration of total cholesterol, inhibiting myocardial infarction and cerebral infarction, and preventing and inhibiting the formation of tumor. The soup also contains abundant lycopene which has a unique antioxidant capacity and can prevent the process of canceration. The soup contains Ziyun which has functions of moisturizing dryness, nourishing heart, tranquilizing mind and prolonging life span. With the perfect combination of tomato and egg nutritive values, the soup stock provided by the invention has a high nutritive value.
Owner:JIANGSU NATURAL FOOD

Undaria pinnatifida with perilla plum flavor and preparation method thereof

The invention discloses an Undaria pinnatifida with perilla plum flavor and a preparation method thereof. The Undaria pinnatifida with the perilla plum flavor contains the following raw materials in parts by weight: 45-55 parts of Undaria pinnatifida, 4-5 parts of plum flesh paste, 0.4-0.6 part of anhydrous sodium acetate, 1.5-2.5 parts of aginomoto, 8-10 parts of sorbitol, 16-17 parts of white granulated sugar, 3-4 parts of salt, 2-3 parts of glacial acetic acid, 0.3-0.4 part of perilla nankinensis spice, 0.02-0.03 part of purple cabbage haematochrome, 0.5-0.6 part of perilla plum vinegar solution, 0.01-0.03 part of perilla herb oil and 10-15 parts of water. In the method, the Undaria pinnatifida is prepared from the Undaria pinnatifida by pickling and squeezing the Undaria pinnatifida with seasoning liquid, wherein the seasoning liquid is prepared from auxiliary materials of the plum flesh paste, the anhydrous sodium acetate, the perilla nankinensis spice, Mirin, acetic acid and the like. The Undaria pinnatifida with the perilla plum flavor, prepared by the preparation method, preserves the nutritive value of the Undaria pinnatifida, and realizes the increase of the health function by adding the perilla herb oil and the perilla plum vinegar solution. The Undaria pinnatifida integrates nutrition, delicacy and leisure, thereby being one of the most ideal green healthy foods at present.
Owner:安徽阿幸食品有限公司

Vegetable soup preparation

The invention relates to a vegetable soup preparation, which comprises the following materials in part by weight: 4-5 parts of green vegetables, 2.5-3.5 parts of carrots, 2.5-3.5 parts of Chinese black mushrooms, 0.5-1.5 parts of chive, 5.5 parts of eggs, 0.3 part of vegetable extract, 0.4 part of chicken essence, 0.95 part of table salt, 0.25 part of hydrolyzed vegetable proteins, 0.1 part of mushroom extract, 0.1 part of ginger, 0.936 part of glucose, 0.936 part of corn starch, 0.9 part of maltodextrin, 0.02 part of pepper and 0.03 part of perilla herb oil. The vegetable soup preparation provided by the invention contains rich dietary fibers and minerals, not only can intestinal peristalsis be promoted, but also diseases can be prevented. Since the perilla herb oil is rich in alpha-linolenic acid, the vegetable soup preparation contributes to the reduction of blood fat, the reduction of blood pressure, anticoagulation, thrombolysis, the improvement of heart and brain blood vessels, the reduction of total cholesterol concentration, the prevention of cardiovascular diseases, the suppression of the occurrence myocardial infarction and cerebral infarction, the prevention and the suppression of the formation of tumors, the prevention of senile dementia, the restoration of eyesight and the improvement of learning memory. The vegetable soup preparation provided by the invention has the advantages that the nutrients are balanced, the color, fragrance and taste are good, and not only can the nutrients required by human bodies be provided, but also a certain curative effect is taken.
Owner:JIANGSU NATURAL FOOD

Dual-mode acupuncture teaching method and system

The invention discloses a dual-mode acupuncture teaching method and system and relates to the technical field of acupuncture learning. The system comprises a human body model, wherein the human body model is provided with a plurality of acupoints, the human body model is internally provided with a controller, and the controller is electrically connected with a storage module, a voice broadcast unit, an acupoint lamp unit and a sensing unit; the storage module comprises a learning mode storage unit and an examination mode storage unit, the voice broadcast unit is used for voice broadcast when acorresponding acupuncture point is punctured, the acupuncture point lamp unit is used for lighting prompt of the corresponding acupuncture point, and the sensing unit is used for transmitting the information to the voice broadcast unit and the acupuncture point lamp unit when the corresponding acupuncture point is punctured. The system has a learning mode and an examination mode, the acupoint lamp unit can be turned on firstly according to corresponding acupoints in the learning mode, students carry out acupuncture operation according to light-on prompts, the system has a voice broadcast function, the acupoint lamp unit is turned on only after acupuncture in the examination mode, whether voice prompts are correct or not is judged, and the intelligent teaching effect is achieved.
Owner:万可欣 +1
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