53results about How to "Prevention and treatment of iron deficiency anemia" patented technology

The invention discloses a technology for extracting fish protein iron peptide from the a low value seawater fish and its processing tailings. The technology comprises the following steps: grinding the material and adding 2-5 times of water; milling into slurry and regulating the pH value of the slurry to 5-7; adding papain and flavor enzyme according to the vitality ratio 1:1 controlling the enzyme amount at 600-2400IU for hydrolyzing; filtering the enzymatic hydrolyzed liquid to obtain the hydrolysate and regulating its pH value to 6-8; adding 1-5% ferrous chloride solution according to the weight / volume ratio of ultra-filtered hydrolysate : ferrous chloride solution as 50:1 for chelating while stirring continuously; keeping for 15-60 minutes for killing the activity of enzyme; spray drying and obtaining the fish protein iron peptide. The invention can be used as organic iron intensifying agent for food or health product.

The present invention discloses diet health preserving health powder, which is prepared from the following raw materials by weight: 35-45 parts of wheat, 30-40 parts of red glutinous rice, 20-25 parts of broad bean, 10-13 parts of starch, 1-2 parts of atractylodes macrocephala koidz, 1-3 parts of szechwan lovage rhizome (the production place is wenzhou and jinhua in zhejiang province), 1-2 parts of ginseng, 2-3 parts of agropyron cristatum, 10-12 parts of pitaya, 11-13 parts of pumpkin, 9-12 parts of mulberry, 6-8 parts of lemon, 7-10 parts of pig blood, 1-2 parts of a nutritional additive, and a proper amount of water. The diet health preserving health powder adopts the nature food materials as the raw materials, and has effects of safe taking, easy absorption, significant health effect and the like.

The invention discloses a biscuit capable of replenishing blood, tonifying Qi and nourishing. The biscuit is made of raw materials comprising, by weight, 80-90 parts of wheat flour, 50-60 parts of red bean powder, 40-50 parts of duck blood-black glutinous, 1-2 parts of peanut coats, 2-3 parts of oranges, 1-2 parts of astragalus membranaceus, 2-3 parts of fructus corni, 15-20 parts of mung bean sprouts, 20-30 parts of naseberries, 15-18 parts of spinach, 20-25 parts of pig blood, 1-2 parts of yeast, 12-14 parts of honey, 1-2 parts of cookies additives and proper water. The biscuit mainly made of the wheat flour, and the red bean powder and the duck blood-black glutinous is reasonable in nutrition collocation and rich in dietary fibers and protein, so that functions of replenishing the blood and tonifying the Qi and certain pharmacologic effect are achieved. Red beans containing the protein, fat, carbohydrates, vitamin B family, potassium, iron, phosphorus and the like are capable of promoting activation of heart blood vessels, benefiting diuretic therapy, invigorating stomach and engendering liquid and clearing dampness and benefiting the Qi. The duck blood-black glutinous contains not only the protein, the fat and the carbohydrates but also the rich calcium, phosphorus, iron, vitamins B1 and B2 and the like, so that the efficacy of replenishing the blood and tonifying the Qi, tonifying the Qi and strengthening the spleen and engendering the liquid and sweat resistance is achieved. The pig blood has the efficacy of preventing and treating iron-deficiency anemia, preventing cancers, stopping bleeding, detoxifying and the like.

The invention relates to an agaric and highland barley cake in hot toffee and a preparation method thereof. The cake comprises, 460-500 parts by weight of highland barley flour and low-gluten flour, 150-170 parts by weight of white granulated sugar, 110-130 parts by weight of edible oil, 600-800 parts by weight of eggs, 300-500 parts by weight of milk, 20-40 parts by weight of agaric and 20-40 parts by weight of dried meat floss. The agaric and highland barley cake in hot toffee is based on health functions of agaric and highland barley, and a research on using the highland barley flour as a raw material to produce the highland barley cake is performed. The nutritional value and health care function of the product can be improved significantly while a good taste, flavor, and tissue state are maintained, and highland food resources in China are fully utilized to develop staple foods. The agaric is added into the cake, the agaric is sweet in taste and neutral in nature, good for qi and strengthens the body, dredges the intestines and stomach, has a blood-activating function, and can prevent iron deficiency anemia and the like. The dried meat floss is also added, the baked cake has the effect of being in hot toffee while the nutrition is increased. The agaric and highland barley cake in hot toffee is swift and convenient to eat, healthy and delicious, and has a broad market prospect.

The invention provides cherry fruit wine. The cherry fruit wine is brewed by using fresh cherries as raw materials. The brewing process comprises the following steps: firstly, preparing distiller's yeast; secondly, crushing fresh cherry fruits; thirdly, adding the distiller's yeast for fermenting; fourthly, fermenting; fifthly, filtering; sixthly, pouring into pots to obtain the cherry fruit wine.According to the brewing method disclosed by the invention, specially-prepared distiller's yeast is used to ferment for producing the cherry fruit wine; the prepared finished product of the cherry fruit wine is reddish and low in alcoholic content, retains original flavor of cherries, benefits physical health and can be used for preventing and treating iron deficiency anemia, enhancing physique,nourishing brain and improving intelligence, nourishing skin and beautifying, keeping the skin ruddy and whitened and removing wrinkles and spots.

The invention discloses a production method of Chinese cherry bread pudding. The production method comprises the following steps: preparing a pudding solution and roasting bread pudding, wherein the weight ratio of white granulated sugar to fresh milk to dry bread to eggs is 1 to 7.2 to 3.9 to 2.6. By virtue of unique means, the dry bead is combined with the Chinese cherries, so that the waste is changed into things of value, and the hardened dry bead is changed to be soft and smooth again, and has strong milky aroma and Chinese cherry aroma as well as has nutrient values of the dry bead and the Chinese cherries. The Chinese cherry bread pudding has a golden yellow appearance, is natural green healthcare food, and tastes fragrant and sweet. Besides, the Chinese cherries are internally tender and crisp in skin after being roasted, and has an extremely good taste.

The invention relates to the technical field of food preparation, in particular to a preparation method of sand pot local chicken soup. The preparation method has the advantages that healthy raw material chicken are selected, thereby reducing the adverse effects on the human body after eating, improving the smoothness and deliciousness of the soup, reducing the oil content in the soup, and improving the people's favorite degree for the soup. The preparation method of the sand pot local chicken soup comprises the following steps of (1) selection of the raw material, wherein a free-ranging hen growing for 11 months and in the egg-laying period are selected as a raw food material; (2) pretreatment of the raw material; (3) cleaning of chicken nuggets; (4) preparation of auxiliary materials; (5) blanching of the chicken nuggets; (6) preliminary cooking; (7) removal of slag and blood foam; (8) fire regulating for cooking, wherein after removal of the slag is completed, the medium flame is regulated for continuous cooking, when turbidity occurs again on the surface of the soup, step (7) is repeated until the blood foam and slag are no longer produced; (9) addition of chicken blood; (10) removal of slag; (11) dishing up, wherein cooking is continued for 2 min, 5 g of salt is added, the soup is covered with a sand pot cover, the heat is turned off, and dishing up is carried out.

The invention discloses a drying method of black fungus. The method comprises the following steps: cleaning, removing impurities, preparing soup, soaking, airing, sterilizing and storing. The soup prepared from radix astragali, dangshen, wolfberry fruit, Bighead Atractylodes Rhizome, radix rehmanniae preparata, white peony root, hawthorn, donkey-hide gelatin and Chinese date can treat iron-deficiency anemia. The black fungus has higher iron content, and thus, is capable of effectively preventing and treating iron-deficiency anemia, retaining the youthful looks, nourishing the blood and improving the skin color after being often eaten. The black fungus soaked by the soup has better treatment effects on iron-deficiency anemia. The soup made from glutinous rice has high viscosity, and the fresh black fungus soaked by the soup made from the glutinous rice can adsorb impurities on the fresh black fungus. The lavender is arranged around the black fungus in the storing and airing processes; and the lavender can add fragrance to the black fungus as a flavor so as to enhance the appetite of people, and can also prevent damage by worms. No chemical preservative is added in the whole manufacturing technique, so the black fungus prepared by the method is green and safe, and can be safely eaten by people.

The invention relates to an enzymolytic lactoprotein ferrous complex, a microcapsule iron supplement and a preparation method thereof. In the preparation method, ferrous salt is complexed with an enzymolysis product of lactoprotein, which can improve solubility of iron salt under an alkalescent intestinal condition, improves absorptivity and availability of iron and ensures a safe and pollution-free preparation process; a proper coating material is adopted for microencapsulating the enzymolytic lactoprotein ferrous complex to prepare the microcapsule iron supplement agent of the enzymolytic lactoprotein ferrous complex; the iron supplement agent can mask self-odor of the ferrous salt, prevent the ferrous iron from oxidation, gradually release Fe<2> under the alkalescent intestinal condition to ensure high biological absorptivity and biological availability of the Fe<2>, and has no toxic and side effect; and the enzymolytic lactoprotein can prevent and treat iron-deficiency anemia, and has physiological functions of resisting oxidation, adjusting immunity, lowering blood pressure and the like.

The invention discloses a granule for eliminating food and regulating qi and a preparation method thereof. The granule for eliminating food and regulating qi comprises: 18-50 parts of fungus, 20-50 parts of hawthorn, 18-50 parts of malt and 8-50 parts by weight. 25 servings of fennel. The granules for eliminating food and regulating qi, harmonizing stomach and relieving food, regulating qi and harmonizing blood, have significant functions of promoting digestion and regulating qi, promoting digestion, improving hyperlipidemia and indigestion caused by overeating, and are suitable for adjuvant treatment of hyperlipidemia and indigestion and other symptoms .