36results about How to "Helps lose weight" patented technology

The invention provides a health-preserving tea cake congee. The health-preserving tea cake congee is characterized by being prepared from the following raw materials by weight: 60 to 80 parts of black rice, 80 to 100 parts of purple rice, 40 to 50 parts of matcha, 20 to 30 parts of walnut kernels, 10 to 12 parts of green tea, 10 to 12 parts of black tea, 10 to 14 parts of white tea, 20 to 30 parts of pea, 10 to 15 parts of burdock powder, 200 to 300 parts of sweet potato, 8 to 10 parts of sesame paste, 4 to 6 parts of lily, 20 to 30 parts of peanut milk, 10 to 12 parts of royal jelly, 6 to 8 parts of haw, 10 to 12 parts of red bean powder, 4 to 6 parts of green pepper, 4 to 6 parts of dried persimmon, 20 to 25 parts of red date, 10 to 12 parts of grape, 4 to 6 parts of an auxiliary agent and 1500 to 2000 parts of water. Although tea contains abundant nutritional ingredients, only 35% of ingredients in tea are genuinely dissolved in water, and most active ingredients insoluble in water are discarded as tea residues by people. The invention has the following advantages: a cake is made from tea with sweet potato pulp as an adhesive and is then mixed with the congee, so nutrients in tea are given full play after high temperature stewing; since the congee is mixed with a plurality of materials like the tea cake and grape, the congee has delicious taste, tea which is only drunk at normal times can be easily eaten, and abundant cellulose in tea is capable of promoting digestion, clearing intestinal tracts and helping fat-reduction.