Steamed buns with assistant effect of reducing blood fat and cholesterol and processing method of steamed buns
A technology to assist in lowering blood lipids and cholesterol, and is used in food preparation, medical preparations containing active ingredients, and pharmaceutical formulations.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
specific Embodiment 1
[0048] Specific embodiment 1: flour, traditional Chinese medicine additives, water, honey, and yeast are mixed evenly in proportion, fermented, then pressed into shape, put into an oven to bake, cooled, packaged, and finished.
specific Embodiment 2
[0049] Specific embodiment 2: after choosing 1: 1 corn flour and wheat flour to mix evenly, add the Chinese medicine additive powder that accounts for 1 / 10, the three are stirred evenly; Add appropriate amount of yeast, water, honey, stir evenly, ferment 1 - After 2 hours, after the dough has woken up, start compression molding, put it into the oven to bake, cool, pack, and finish the product.
specific Embodiment 3
[0050] After mixing buckwheat flour and wheat flour at a ratio of 1:1, add Chinese medicine additive powder accounting for one-tenth of it, and stir the three evenly; add appropriate amount of yeast, water, and honey, stir evenly, and ferment for 1-2 hours. After the dough wakes up, start compression molding, bake in the oven, cool, pack, and the finished product
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com