Celery steamed bun capable of reducing blood fat and making method thereof

A blood lipid-lowering, celery technology, which is applied in the food field, can solve problems such as single taste, limited nutrition, and simple ingredients, and achieve the effect of improving nutritional value, rich and coordinated nutrition, and refreshing and refreshing taste

Inactive Publication Date: 2013-11-27
HUNAN YUFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are a common staple food, and traditional steamed buns are prepared from a single wheat flour, which has simple ingredients, a single taste, and limited nutrition

Method used

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Embodiment Construction

[0012] The present invention will be further described below in conjunction with specific embodiment:

[0013] A blood fat-reducing celery steamed bun, the weight ratio of each raw material is: flour 90, mung bean powder 10, black fungus powder 2, fresh celery 10, antihypertensive grass 2, honey 4, kudzu root powder 5, berberine 2, angelica 3 , Eucommia 3, Panax notoginseng 1, Cassia 2, appropriate amount of water.

[0014] A method for preparing celery steamed buns for reducing blood fat comprises the following steps:

[0015] (1) Wash fresh celery and antihypertensive grass and put them in 90°C water for 2 minutes, take out, drain, chop and add pure water to squeeze the juice to get celery pulp, add honey and stir evenly;

[0016] (2) Use a pulverizer to chop Coptis chinensis, Angelica dahurica, Eucommia ulmoides, Panax notoginseng, and cassia seeds, then mix them well and put them into a decoction pot, add water 13 times the total weight of the crushed grains, and d...

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PUM

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Abstract

The invention discloses a celery steamed bun capable of reducing blood fat and a making method of the celery steamed bun. The celery steamed bun comprises the following raw materials in parts by weight: 85-95 parts of flour, 10-15 parts of green bean powder, 6-10 parts of fresh celery, 2-5 parts of honey, 3-6 parts of radix puerariae powder, 2-4 parts of coptis chinensis, 3-5 parts of radix angelicae, 2-5 parts of eucommia ulmoides, 1-3 parts of semen cassiae and the balance of water. According to the celery steamed bun capable of reducing the blood fat and the making method of the celery steamed bun, as the squeezed celery juice and the green bean powder are used for making the steamed bun, the steamed bun has the effects of clearing stomach heat, promoting blood circulation, strengthening teeth, moistening throat, improving eyesight and restoring consciousness; as the leach liquid formed by decocting the filter liquid of the radix puerariae powder, coptis chinensis, radix angelicae, eucommia ulmoides and semen cassiae is used for kneading the dough, the steamed bun further has the effects of nourishing the stomach, protecting the kidney and reducing the blood pressure and the blood fat, the steamed bun which is shallow green in color, fragrant and tasty in flavor and rich and coordinated in nutrients is made, the nutritive value of the steamed bun is increased, and the steamed bun can prevent and improve hypertension, hyperglycemia and hyperlipemia after being eaten for a long time and is suitable for all kinds of people to eat.

Description

technical field [0001] The invention relates to the field of food, in particular to a celery steamed bun for reducing blood fat and a preparation method thereof. Background technique [0002] Steamed buns are a common staple food. Traditional steamed buns are prepared from a single wheat flour with simple ingredients, single taste and limited nutrition. With the improvement of living standards, obesity and the subsequent three highs - high blood pressure, high blood fat, and high blood sugar have gradually become a problem that plagues people. To prevent and improve this problem, it is still necessary to start from the diet. Contents of the invention [0003] The object of the present invention is to provide a kind of celery steamed bun with blood fat reduction and its preparation method. Using celery, mung beans and other foods rich in dietary fiber, protein, vitamins and other beneficial ingredients, adding pueraria powder, herbal decoction and other ingredients to stea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L33/10A23L33/105
Inventor 吴祥忠
Owner HUNAN YUFENG FOOD IND
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