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A technology of food and oats, which is applied in food preparation, food science, application, etc., can solve the problems of complex product formation structure, high product use cost, and many raw material components, and achieve easy implementation, removal of fatty liver, and good health care effect Effect
Inactive Publication Date: 2014-12-17
黄秀英
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Most of the present traditional Chinese medicine slimming products are various slimming teas, and the existing slimming products are either not effective, or there are too many raw materials in the slimming products formed, the product formation structure is complex, and the use of the product is difficult. Defects such as high cost
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[0019] Below in conjunction with embodiment the method of the present invention is further described.
[0020] A fat-reducing food, the technical proposal is that the food is composed of oats, corn, asparagus, yam, seaweed, white fungus, potatoes, celery, red dates, hawthorn, chrysanthemums, and apples.
[0021] The specific implementation is as follows:
[0022] 1. Raw material processing: Dry the above-mentioned oats, corn, asparagus, yam, seaweed, tremella, potatoes, celery, red dates, hawthorn, chrysanthemum, and apples until the moisture content of the materials is lower than 8-10%, and then crush them separately until they can Pass 100-120 mesh.
[0023] 2. Raw material ratio: 6 parts of oats, 5 parts of corn, 3 parts of asparagus, 5 parts of yam, 2 parts of seaweed, 4 parts of white fungus, 3 parts of potatoes, 5 parts of celery, 3 parts of red dates, 4 parts of hawthorn, 6 parts of chrysanthemum, 4 servings of apples.
[0024] 3. Mixing of raw materials: Mix the abo...
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Abstract
The invention relates to a fat-eliminating food which particularly comprises oats, corns, asparagus, Chinese yam, seaweeds, white fungus, potatoes, celery, red dates, hawthorn fruits, chrysanthemum flowers and apples. The fat-eliminating food is prepared through the following steps: firstly drying the oats, the corns, the asparagus, the Chinese yam, the seaweeds, the white fungus, the potatoes, the celery, the red dates, the hawthorn fruits, the chrysanthemum flowers and the apples, crushing, mixing, and uniformly stirring. The fat-eliminating food disclosed by the invention has the advantages of simple formula and simple preparation process. The fat-eliminating food is prepared from coarse grains, fruits, vegetables and the like taken as raw materials, and the effects of several formed raw materials complement with one another, so that the food not only has good health effect, but also is capable of eliminating fat inside human bodies, is also capable of effectively eliminating the symptoms of fatty liver, hyperlipemia, hypertension, a coronary heart disease, gout and the like, can strengthen the body, enhance the immunity, postpone ageing, maintain beauty and keep young, is a superior health-preserving food, can be taken as a staple food and also be taken as a snack food and has the advantages of being extremely extensive in suitable person and very good in market prospect.
Description
technical field [0001] The invention belongs to the technical field of preparation of a novel health food, and in particular relates to a fat-reducing food. Background technique [0002] Obesity refers to a certain degree of obvious overweight and thick fat layer, which is a state caused by excessive accumulation of body fat, especially triglycerides. It does not refer to simple weight gain, but the state of excess accumulation of fat tissue in the body. Excessive body fat accumulation due to excessive food intake or changes in body metabolism results in excessive weight gain and causes human pathology, physiological changes or latency. [0003] Modern medicine explains that obesity is no longer as simple as changing a person's physical state, but a condition. Medical research has confirmed that obesity has many harms to the human body, such as: obesity increases the risk of cardiovascular disease, obesity affects the function of the digestive system, obesity affects the f...
Claims
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Application Information
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