Nutritional breakfast for repairing glucose tolerance factor and preparation method of nutritional breakfast
A technology for glucose tolerance and nutritious breakfast, applied in the field of clinical nutrition, can solve the problems of malnutrition and low energy in patients, and achieve the effects of enhancing biological effects, reducing dosage, and promoting transformation into
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Embodiment 1
[0020] A nutritious breakfast for repairing glucose tolerance factor, which is made of porridge made from 50g of buckwheat, 50g of (dried) shiitake mushrooms, 50g of (fresh) purple yam, and 150ml of water (amount for an adult). The preparation method is as follows:
[0021] (1) Dried shiitake mushrooms are soaked and softened, chopped and set aside;
[0022] (2) Remove the epidermis of fresh purple yam, keep the purple inner skin, mash it, and set aside;
[0023] (3) Mix 50g chopped shiitake mushrooms, 50g crushed purple yam and 50g buckwheat, add 150ml tap water, boil on medium heat (don’t let the foam on the surface overflow), change to low heat and cook for 28 minutes to make porridge That's it.
Embodiment 2
[0025] A nutritious breakfast for repairing glucose tolerance factor, which is made from 60g of buckwheat, 60g of (dried) shiitake mushrooms, 60g of (fresh) purple yam, and 180ml of water to make porridge (amount for an adult). The preparation method is as follows:
[0026] (1) Dried shiitake mushrooms are soaked and softened, chopped and set aside;
[0027] (2) Remove the epidermis of fresh purple yam, keep the purple inner skin, mash it, and set aside;
[0028] (3) Mix 60g chopped shiitake mushrooms, 60g crushed purple yam and 60g buckwheat, add 180ml tap water, boil on medium heat (don’t let the foam on the surface overflow), change to low heat and cook for 30 minutes to make porridge That's it.
Embodiment 3
[0030] A nutritious breakfast for repairing glucose tolerance factor, which is made of porridge made from 40g of buckwheat, 40g of (dried) shiitake mushrooms, 40g of (fresh) purple yam, and 130ml of water (amount for an adult). The preparation method is as follows:
[0031] (1) Soak the dried shiitake mushrooms until soft, then chop them up and set aside;
[0032] (2) Remove the epidermis of fresh purple yam, keep the purple inner skin, mash it, and set aside;
[0033] (3) Mix 40g chopped shiitake mushrooms, 40g crushed purple yam and 40g buckwheat, add 140ml tap water, boil on medium heat (don’t let the foam on the surface overflow), change to low heat and cook for 30 minutes to make porridge That's it.
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