Food formula with nutritional and healthy effects and preparation method

A healthy and effective technology, applied in food science and other directions, can solve problems such as poor taste, too much animal fat, unfit for consumption, etc., and achieve the effect of being beneficial to human body absorption, reducing animal fat, and being convenient and simple to prepare.

Pending Publication Date: 2022-04-26
宋书旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the preparation of the existing Buddha jumping wall, the taste is still not good, there is more animal fat, some people are not suitable for eating, and the preparation process of the existing Buddha jumping wall is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The food formula with nutritious and healthy effects includes the following raw materials in proportion by weight: red red mouth fish glue: 1 part, Tawau glue: 1 part, and the Tawau glue used in Southeast Asia is Tawau glue, sensitive fish glue: 1 part, Beihai public rubber: 1 part, skirt: 2 parts, deer tendon: 2 parts, deer tendon is made of sika deer or red deer limb tendon of deer family animals, beef tendon: 2 parts, beef tendon is made of yellow cattle or Buffalo tendons, sand fish skin: 2 parts, shark fin: 1 part, South African dried abalone: ​​2 parts, Jiaodong sea cucumber: 2 parts, scallops: 25 parts, scallops are air-dried scallops, yellow ears: 1, Use yellow ears with a width of 2-5 cm and a height of 2-3 cm, 0.1 parts of salt, 0.1 parts of chicken juice, 0.1 parts of sugarcane flakes, 0.5 parts of pepper powder, white pepper powder is used for pepper powder 1. One of black pepper powder, Huadiao wine: 1 part, water: 1 part, the water is Laoshan mineral water...

Embodiment 2

[0026] The food formula with nutritious and healthy effects includes the following raw materials in proportion by weight: red red mouth fish glue: 10 parts, Tawau gum: 10 parts, and the Tawau gum used in Southeast Asia, sensitive fish glue: 10 parts, Beihai public rubber: 10 parts, skirt: 15 parts, deer tendon: 15 parts, the deer tendon is made of tendons from the limbs of sika deer or red deer, and beef tendon: 15 parts, the beef tendon is made of yellow cattle or Buffalo tendons, shark skin: 15 parts, shark fin: 15 parts, South African dried abalone: ​​15 parts, Jiaodong sea cucumber: 15 parts, scallops: 15 parts, scallops are air-dried, yellow ears: 10 parts , use yellow ears with a width of 2-5 cm and a height of 2-3 cm, 3 parts of salt, 3 parts of chicken juice, 3 parts of sugar cane flakes, 2 parts of pepper, white pepper is used for pepper One of powder and black pepper powder, Huadiao wine: 10 parts, water: 8 parts, the water used is Laoshan mineral water, pure water, ...

Embodiment 3

[0031] The food formula with nutritious and healthy effects includes the following raw materials in proportion by weight: red red mouth fish gelatin: 2 parts, tauhu gum: 2 parts, and the tauhu gum used in southeast Asia is tahu gum and sensitive fish gelatin: 2 parts, Beihai public rubber: 2 parts, skirt: 3 parts, deer tendon: 3 parts, the deer tendon is made of sika deer or red deer limb tendons, beef tendon: 3 parts, the beef tendon is made of yellow cattle or Buffalo tendons, sand fish skin: 3 parts, shark fin: 3 parts, South African dried abalone: ​​4 parts, Jiaodong sea cucumber: 3 parts, scallops: 3 parts, scallops are air-dried scallops, yellow ears: 2 parts , use yellow ears with a width of 2-5 cm and a height of 2-3 cm, 0.5 parts of salt, 0.5 parts of chicken juice, 0.5 parts of sugarcane flakes, 0.6 parts of pepper powder, white pepper is used for pepper powder One of powder and black pepper powder, Huadiao wine: 2 parts, water: 2 parts, the water used is Laoshan min...

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PUM

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Abstract

The invention discloses a food formula with nutritional and healthy effects. Comprising the following raw materials in parts by weight: 1-10 parts of red-red-mouth fish gelatin, 1-10 parts of Hooku gelatin, 1-10 parts of sensitive fish gelatin, 1-10 parts of northern sea gelatin, 2-15 parts of hemline, 2-15 parts of deer sinew, 2-15 parts of beef tendon, 2-15 parts of sand fish skin, 1-15 parts of shark fin, 2-15 parts of South African dry abalone, 2-15 parts of Jiaodong sea cucumber, 2-15 parts of dried scallop, 1-10 parts of yellow ear, 0.1-3 parts of salt, 0.1-3 parts of chicken juice, 0.1-3 parts of sugarcane slice sugar, 0.5-2 parts of pepper powder, 1-10 parts of yellow rice wine and 1-8 parts of water. The Hooku glue is Hooku glue in the Southeast Asia region; the width of the yellow fungus is 2-5 cm, and the height of the yellow fungus is 2-3 cm. According to the food formula with the nutritional and healthy effects and the preparation method, the food has pure natural collagen and nutrition, has the effects of being beneficial to human body absorption, maintaining beauty and keeping young, resisting aging, building bodies, nourishing the old, middle-aged and elderly people, assisting nutrition for patients and the like, reduces animal fat, is free of oil and purine, does not stimulate intestines and stomach, and is suitable for being eaten by people. Moreover, the preparation method is convenient and simple, and the food can be eaten by people with hypertension, hyperlipidemia and purine.

Description

technical field [0001] The invention relates to the technical field of health food production, in particular to a food formula with nutritional and health effects and a production method. Background technique [0002] Fotiaoqiang, also known as Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou during the Daoguang period of the Qing Dynasty. According to Mr. Fei Xiaotong, the person who invented this dish was a group of beggars. Fotiaoqiang usually uses abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, tendon, flower mushroom, cuttlefish, scallop, quail egg, etc., add broth and old Fujian wine, and simmer over low heat. After cooking, it is tender and moist, rich in meaty aroma, meaty but not greasy, and has a delicious taste. After the preparation of the existing Buddha jumping wall, the taste is still not good, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L17/00A23L13/00A23L17/50A23L31/00
CPCA23L33/00A23L17/00A23L13/00A23L17/50A23L31/00A23V2002/00A23V2200/318A23V2200/302A23V2200/30
Inventor 宋书旺
Owner 宋书旺
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