Health-care food for delaying skin aging
A health food and skin aging technology, applied in food preparation, food science, application, etc., can solve the problems of sea cucumber resource scarcity, difficulty in efficient absorption, resource waste, etc., and achieve the effect of good taste, high utilization rate, and convenient consumption
Inactive Publication Date: 2014-12-10
QINGDAO JINJIAHUI FOOD
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AI Technical Summary
Benefits of technology
This patented technology can combine two different materials: sea cuminum with collagen peptides that are effective at reducing wrinkles on skin without burning it too much or causing damage from excessive temperature exposure during cookery. It also makes food smoother by giving them an appearance similar to gelatin instead of solidified ice cream.
Problems solved by technology
This patented technical problem addressed in this patents relates to finding ways to make up or repair damage caused due to changes made over time from natural processes such as cellular degeneration (cells with reduced ability) without causing significant scarring or shrinking.
Method used
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Experimental program
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Effect test
Embodiment 1
[0009] A health food for delaying skin aging, characterized in that it comprises the following substances in parts by weight: 25-30 parts of chicken, 15-20 parts of fish, 11-13 parts of rabbit meat, 2-6 parts of coriander, 3-6 parts of garlic 1-3 parts of bay laurel, 1-3 parts of color protectant, 21-30 parts of saddle fungus, 16-18 parts of truffle, 3-5 parts of dried sea cucumber powder, 1-3 parts of casein phosphopeptide, EDTA-calcium 1-2 parts of sodium, 3-6 parts of citric acid, 2-6 parts of adipic acid, 14-20 parts of edible starch, and 1-3 parts of honey.
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The invention discloses a health-care food for delaying skin aging. The health-care food is characterized by comprising the following materials in parts by weight: 25 to 30 parts of chicken, 15 to 20 parts of fish flesh, 11 to 13 parts of rabbit meat, 2 to 6 parts of Chinese parsley, 3 to 6 parts of garlic, 1 to 3 parts of laurus nobilis, 1 to 3 parts of a color fixative, 21 to 30 parts of saddle fungus, 16 to 18 parts of truffle, 3 to 5 parts of dried sea-cucumber powder, 1 to 3 parts of casein phosphopeptides, 1 to 2 parts of EDTA-calcium disodium, 3 to 6 parts of citric acid, 2 to 6 parts of adipic acid, 14 to 20 parts of edible starch and 1 to 3 parts of honey. Through the combining of sea cucumbers and collagen polypeptide powder, and the combination of multiple fruits and vegetables, the health-care food has the advantages that the utilization rate is high, the adsorption is quick, the anti-wrinkling cosmetic result is prominent, the mouthfeel is good, and the food is shaped like jelly paste, insoluble when heated, and is convenient to eat.
Description
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