Method for making blood fat reducing and bone strengthening biscuit

A production method and blood lipid-lowering technology, which can be used in dough processing, baking, baked food, etc., can solve the problems of single taste, single nutrition, and high sugar content, and achieve the effects of convenient operation, enhanced hematopoietic function, and lower blood lipids

Inactive Publication Date: 2013-12-11
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology provides an improved way to produce healthy food with fewer harmful chemicals that help improve their quality or prevent diseases like arteriosclerosis. It simplifies the manufacturing processes while still providing good taste and nutritional benefits.

Problems solved by technology

The technical problem addressed in this patented text relates how to produce biscuit that has two different qualities - good quality for eating while also being easy-to-eat without adding too much calories or sugars during production process.

Method used

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Embodiment

[0012] A method for making biscuits for reducing blood fat and strengthening bones, characterized in that it comprises the following preparation steps:

[0013] (1) Take the pork bone and put it in the pot, add water with 6 times the weight of the pork bone, and for every 100 parts of water, wrap the following raw materials by weight with gauze 3, Acanthopanax 2, Platycodon grandiflorum 1.5, Bitter melon Add 1.2 leaves, 1 turmeric, 2 hazelnuts, 1.5 Imperata rhizomes, 2 sala seeds, and 2 fennel, cook on high heat for 35 minutes, then simmer for 70 minutes on low heat, then take out the gauze, spray dry the rest, and grind them into Flour, passed through a 150-mesh sieve;

[0014] (2) Put fresh milk in a pot, cook at 80°C for 30 minutes, then stop heating, then add half of the amount of fresh milk and egg whites, stir quickly and evenly, and after standing still, cow cheese is obtained;

[0015] (3) Mix wheat flour, pork bone powder, cow cheese, shortening, and water according ...

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PUM

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Abstract

The invention discloses a method for making a blood fat reducing and bone strengthening biscuit. The preparation raw materials comprise pig bone, flour, shortening, cherokee rose fruit, acanthopanax root, platycodon grandiflorum, balsam pear leaf, curcuma, filbert, lalang grass rhizome, buckeye and fennel. The processing method for the biscuit has a simple process, is convenient to operate and is suitable for industrial continuous production. The added pig bone is warm in nature and has the effects of tonifying spleen qi, moistening intestines and stomach, promoting secretion of saliva or body fluid, fatting the body, smoothing the skin, invigorating spleen-stomach, replenishing qi, nourishing blood and strengthening the bone; the substances such as ossein necessary for the human body can be timely supplemented if a child drinks bone soup frequently, so that the medullary hematopoiesis function is enhanced, and the growth and the development of the bone are promoted; the aging can be delayed if an adult drinks the bone soup; due to the Chinese medicinal ingredients such as the cherokee rose fruit, the acanthopanax root, the filbert and the lalang grass rhizome in the raw materials, the product has the effects of reducing the blood fat and preventing and controlling hyperlipidemia.

Description

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Claims

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Application Information

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Owner 柳培健
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