Dry wheaten food with antihypelipidemic, antihyperglycemic, anti-hypertension, and thrombolytic functions and its processing method
A dry noodle and thrombolytic technology, which is applied in the production/processing of edible oil/fat, baked food, food preparation, etc., can solve the problems of high cost, long product registration and review period, etc., achieve convenient processing, improve IQ, alleviate Effects of symptoms
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[0012] 1. Raw materials for hypoglycemic, lipid-lowering, hypotensive, and thrombolytic dry noodles:
[0013] 1. Raw materials for hypoglycemic, lipid-lowering, hypotensive, and thrombolytic dry noodles:
[0014] ①Prepare traditional spices and auxiliary materials according to various types of dry noodles. Spice auxiliary materials that need to be made at high temperature should be prepared in advance.
[0015] ②Prepare peppercorn kernel oil and flour according to the ratio of 3:100.
[0016] 2. Hypoglycemic, lipid-lowering, blood pressure-lowering, thrombolytic dry noodle food processing:
[0017] ①Spray the peppercorn kernel oil into the flour, and spray while stirring until the flour becomes granular and soaked in oil.
[0018] ②Add appropriate amount of spices and auxiliary materials evenly while stirring the granular oil-soaked noodles.
[0019] ③ Add appropriate amount of water, mix and press into dough by hand or machine.
[0020] ④ Take the dough and mold it into v...
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