CN106342989A - Five-color meal and device and method thereof - Google Patents
Five-color meal and device and method thereof Download PDFInfo
- Publication number
- CN106342989A CN106342989A CN201610729689.0A CN201610729689A CN106342989A CN 106342989 A CN106342989 A CN 106342989A CN 201610729689 A CN201610729689 A CN 201610729689A CN 106342989 A CN106342989 A CN 106342989A
- Authority
- CN
- China
- Prior art keywords
- parts
- black
- red
- food material
- claw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012054 meals Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 11
- 210000003734 kidney Anatomy 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims description 138
- 239000000463 material Substances 0.000 claims description 119
- 210000000078 claw Anatomy 0.000 claims description 59
- 235000014571 nuts Nutrition 0.000 claims description 21
- 235000015220 hamburgers Nutrition 0.000 claims description 16
- 235000002767 Daucus carota Nutrition 0.000 claims description 15
- 244000000626 Daucus carota Species 0.000 claims description 15
- 239000000428 dust Substances 0.000 claims description 15
- 235000000832 Ayote Nutrition 0.000 claims description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 14
- 235000015136 pumpkin Nutrition 0.000 claims description 14
- 240000004244 Cucurbita moschata Species 0.000 claims description 13
- 240000007594 Oryza sativa Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 241000220324 Pyrus Species 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 210000004556 brain Anatomy 0.000 claims description 10
- 210000002435 tendon Anatomy 0.000 claims description 10
- 238000004804 winding Methods 0.000 claims description 10
- 241000233866 Fungi Species 0.000 claims description 9
- 235000014443 Pyrus communis Nutrition 0.000 claims description 9
- 210000001161 mammalian embryo Anatomy 0.000 claims description 9
- 235000011511 Diospyros Nutrition 0.000 claims description 8
- 240000008415 Lactuca sativa Species 0.000 claims description 8
- 244000236655 Diospyros kaki Species 0.000 claims description 7
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims description 7
- 235000013351 cheese Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 235000005638 Austrian pine Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 241001107116 Castanospermum australe Species 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- 235000011201 Ginkgo Nutrition 0.000 claims description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 6
- 240000000588 Hericium erinaceus Species 0.000 claims description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 6
- 241000251511 Holothuroidea Species 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 241000234435 Lilium Species 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 235000008565 Pinus banksiana Nutrition 0.000 claims description 6
- 235000013264 Pinus jeffreyi Nutrition 0.000 claims description 6
- 235000008578 Pinus strobus Nutrition 0.000 claims description 6
- 235000008585 Pinus thunbergii Nutrition 0.000 claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims description 6
- 240000004713 Pisum sativum Species 0.000 claims description 6
- 241000222351 Pleurotus cornucopiae Species 0.000 claims description 6
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 6
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 6
- 235000014030 Podocarpus spicatus Nutrition 0.000 claims description 6
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000021279 black bean Nutrition 0.000 claims description 6
- 235000007215 black sesame Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 210000001185 bone marrow Anatomy 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 claims description 6
- 235000014438 salad dressings Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 240000005561 Musa balbisiana Species 0.000 claims description 5
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 5
- 244000019397 Pinus jeffreyi Species 0.000 claims description 5
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 claims description 5
- 244000046095 Psophocarpus tetragonolobus Species 0.000 claims description 5
- 241001506047 Tremella Species 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 241000746966 Zizania Species 0.000 claims description 4
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 3
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 3
- 241001264786 Ceanothus spinosus Species 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 241000257303 Hymenoptera Species 0.000 claims description 3
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 3
- 235000004259 Zizania latifolia Nutrition 0.000 claims description 3
- 244000085595 Zizania latifolia Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 241000068291 Galium asprellum Species 0.000 claims description 2
- 241000893859 Matelea Species 0.000 claims description 2
- 239000001138 artemisia absinthium Substances 0.000 claims description 2
- 235000013594 poultry meat Nutrition 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- 244000108452 Litchi chinensis Species 0.000 claims 2
- 210000000952 spleen Anatomy 0.000 abstract description 26
- 210000004072 lung Anatomy 0.000 abstract description 18
- 210000004185 liver Anatomy 0.000 abstract description 12
- 230000017531 blood circulation Effects 0.000 abstract description 8
- 210000003205 muscle Anatomy 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 11
- 230000000694 effects Effects 0.000 description 55
- 230000001737 promoting effect Effects 0.000 description 35
- 210000004369 blood Anatomy 0.000 description 32
- 239000008280 blood Substances 0.000 description 32
- 230000001603 reducing effect Effects 0.000 description 21
- 210000002784 stomach Anatomy 0.000 description 16
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 15
- 230000003405 preventing effect Effects 0.000 description 14
- 230000009286 beneficial effect Effects 0.000 description 13
- 241000282414 Homo sapiens Species 0.000 description 12
- 235000013311 vegetables Nutrition 0.000 description 12
- 239000003814 drug Substances 0.000 description 11
- 230000001105 regulatory effect Effects 0.000 description 11
- 206010062717 Increased upper airway secretion Diseases 0.000 description 10
- 208000026435 phlegm Diseases 0.000 description 10
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 9
- 230000007812 deficiency Effects 0.000 description 9
- 230000029087 digestion Effects 0.000 description 9
- 201000010099 disease Diseases 0.000 description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 9
- 210000000936 intestine Anatomy 0.000 description 9
- 238000005728 strengthening Methods 0.000 description 9
- 230000002401 inhibitory effect Effects 0.000 description 8
- 206010010774 Constipation Diseases 0.000 description 7
- 208000032843 Hemorrhage Diseases 0.000 description 7
- 230000032683 aging Effects 0.000 description 7
- 230000000740 bleeding effect Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 208000007502 anemia Diseases 0.000 description 6
- 230000036528 appetite Effects 0.000 description 6
- 235000019789 appetite Nutrition 0.000 description 6
- 150000001746 carotenes Chemical class 0.000 description 6
- 235000005473 carotenes Nutrition 0.000 description 6
- 235000012000 cholesterol Nutrition 0.000 description 6
- 230000006870 function Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000027939 micturition Effects 0.000 description 6
- 208000011580 syndromic disease Diseases 0.000 description 6
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 230000009471 action Effects 0.000 description 5
- 230000036772 blood pressure Effects 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000010791 quenching Methods 0.000 description 5
- 230000035922 thirst Effects 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 208000007848 Alcoholism Diseases 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 4
- 244000183278 Nephelium litchi Species 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 208000001431 Psychomotor Agitation Diseases 0.000 description 4
- 206010038743 Restlessness Diseases 0.000 description 4
- 201000007930 alcohol dependence Diseases 0.000 description 4
- 208000006673 asthma Diseases 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000004936 stimulating effect Effects 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 231100000331 toxic Toxicity 0.000 description 4
- 230000002588 toxic effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010003210 Arteriosclerosis Diseases 0.000 description 3
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- 208000031975 Yang Deficiency Diseases 0.000 description 3
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 3
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 206010016256 fatigue Diseases 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 208000006454 hepatitis Diseases 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000012661 lycopene Nutrition 0.000 description 3
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 3
- 229960004999 lycopene Drugs 0.000 description 3
- 239000001751 lycopene Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000002107 myocardial effect Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000171 quenching effect Effects 0.000 description 3
- 230000002040 relaxant effect Effects 0.000 description 3
- 239000003440 toxic substance Substances 0.000 description 3
- 230000002936 tranquilizing effect Effects 0.000 description 3
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 208000031361 Hiccup Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 208000031971 Yin Deficiency Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000003925 brain function Effects 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- -1 flavonoids compounds Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 230000006651 lactation Effects 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000000361 pesticidal effect Effects 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 230000004206 stomach function Effects 0.000 description 2
- 230000008093 supporting effect Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 235000021269 warm food Nutrition 0.000 description 2
- QSLPNSWXUQHVLP-UHFFFAOYSA-N $l^{1}-sulfanylmethane Chemical compound [S]C QSLPNSWXUQHVLP-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 208000000044 Amnesia Diseases 0.000 description 1
- 208000031091 Amnestic disease Diseases 0.000 description 1
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 235000003826 Artemisia Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 201000006474 Brain Ischemia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008120 Cerebral ischaemia Diseases 0.000 description 1
- 208000010445 Chilblains Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 1
- 244000166675 Cymbopogon nardus Species 0.000 description 1
- 235000018791 Cymbopogon nardus Nutrition 0.000 description 1
- 244000055850 Diospyros virginiana Species 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000709661 Enterovirus Species 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 201000004331 Henoch-Schoenlein purpura Diseases 0.000 description 1
- 206010019617 Henoch-Schonlein purpura Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000031814 IgA Vasculitis Diseases 0.000 description 1
- 206010049949 Intercostal neuralgia Diseases 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010026749 Mania Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 239000008896 Opium Substances 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000251141 Podocarpus spicatus Species 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
- 108090000340 Transaminases Proteins 0.000 description 1
- 208000003441 Transfusion reaction Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 208000010011 Vitamin A Deficiency Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000006986 amnesia Effects 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 235000009052 artemisia Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000467 autonomic pathway Anatomy 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 208000036654 deficiency anemia Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000031169 hemorrhagic disease Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 230000008076 immune mechanism Effects 0.000 description 1
- 208000015446 immunoglobulin a vasculitis Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 230000004199 lung function Effects 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003821 menstrual periods Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229960001027 opium Drugs 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000003708 urethra Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000007371 visceral function Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/007—Apparatus for filling baked articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a five-color meal in the five-color device and method thereof, wherein the five-color meal is prepared from, by weight,1-100 parts of red ingredient, 1-100 parts of white ingredient, 1-100 parts of black ingredient, 1-100 parts of yellow ingredient, and 1-100 parts of green ingredient. The five-color meal invented can be conducive to heart through red ingredient, can clear lung via white ingredient, tonify kidney via black ingredient, tonify spleen via yellow ingredient, and clear liver via green ingredient. Mixing the above five ingredients for cooking can regulate yin and yang, relax the muscles and stimulate the blood circulation, and activate qi and collateral.
Description
Technical Field
The invention relates to a dietetic invigoration catering, in particular to a recipe for regulating qi and blood.
Background
The traditional Chinese medicine considers that the Chinese physique can be divided into nine types. Except for the mild constitutions belonging to healthy constitutions, other eight constitutions belong to unhealthy constitutions according to clinical symptoms, pulse conditions and tongue coating: yin deficiency constitution, yang deficiency constitution, qi deficiency constitution, blood deficiency constitution, yang excess constitution, blood stasis constitution, phlegm dampness constitution, and qi stagnation constitution. The food nourishing of people is to correct the imbalance or deviation of yin and yang of individual constitutions through food therapy according to the individual constitutions. For example: the hypofunction of the viscera of the elderly mainly refers to the imbalance of yin and yang from the theory of traditional Chinese medicine. Therefore, food tonics should be adjusted and supplemented according to the preponderance and decline of yin and yang in the body to regulate the balance of visceral functions. For example, hot body and warm disease should eat cold and cool food; for cold body and cold disease, food with warm and hot properties is often eaten. Only such food supplements are suitable to achieve the desired effect. The principle of tonifying should be based on the rule of the influence of the seasons on qi and blood of human body. The specific principle includes 'yang nourishing in spring and summer and yin nourishing in autumn and winter'. The principle of tonifying depends on the natural changes of six qi (wind, cold, summer-heat, dampness, dryness and fire) in the region of human life.
Dietetic invigoration is a method for maintaining health or treating diseases by adjusting common dietary types, eating methods and the like.
The book Huangdi's classic on medicine says: the cold indicates hot and the hot indicates cold. The traditional Chinese medicine considers that most of the medicines capable of treating the heat syndrome belong to cold or cool property; on the contrary, most of the herbs that can treat cold syndrome are warm or hot.
On the same reason, the hot or warm food is suitable for people with cold syndrome or yang qi deficiency; all kinds of foods, whether warm or cool, are only suitable for patients with heat syndrome or yang-qi hyperactivity. Reasoning shows that: people with cold syndrome or people with insufficient yang qi should not eat cold and cool food; people with heat syndrome or yin deficiency should not eat warm food.
Cold and cold, warm and hot, are differences in their degrees, warm being inferior to hot and cold being inferior to cold. The food with warm and hot properties has the functions of warming and nourishing, dispelling cold and tonifying yang, and the food with cold and hot properties generally has the effects of clearing heat and purging fire, nourishing yin and promoting the production of body fluid. In addition, neutral food, called as "mild" in traditional Chinese medicine, refers to food and drink with mild properties, which is not hot and cool.
The food is hot, cold and flat. Everyone has different constitutions, and some people love fire, certainly have more cold and warm tastes, and people who love cold and yang deficiency certainly have more heat tastes, and as for the peace, the people who love cold and yang deficiency certainly can eat, and the knowledge in the aspect of knowing about the heat tastes beneficial to the people and the families.
Disclosure of Invention
The invention aims to provide a five-color meal which is simple in structure, low in cost and simple and convenient to operate.
The five-color meal of the invention is composed of the following substances by weight:
1-100 parts of red food material, 1-100 parts of white food material, 1-100 parts of black food material, 1-100 parts of yellow food material and 1-100 parts of green food material.
The five-color meal provided by the invention is characterized in that the red food material at least comprises one or more of the following combinations:
red bell pepper, tomato, carrot, sweet potato with red core, haw, red apple, strawberry, red date, old pumpkin, red rice and persimmon.
The red food is rich in lycopene, carotene, iron and partial amino acid, is an important source of high-quality protein, carbohydrate, dietary fiber, B vitamins and various inorganic salts, and can make up the nutrient deficiency in polished round-grained rice and white noodles. The red food can further improve the utilization rate of the nutrition in the staple food after being eaten frequently, and the food such as the mountain planting food has the effect of treating cancers. It is called "red Shengli Jun". "nutritionists think that the most typical advantage of red vegetables and fruits is that they are all foods rich in natural iron, for example, cherries, Chinese dates and the like which are frequently eaten by people are all natural good medicines for anemia patients, and are also suitable for nourishing after blood loss in female menstrual period. Therefore, the women can eat the red vegetables and fruits as much as possible. The red food also contains macrophage as killer of pathogenic microorganism, and can effectively resist microorganisms such as common cold virus, and enhance human body's ability to resist common cold
Wherein,
red bell pepper: is a nutritious food, and has effects of stimulating appetite and relieving stress. The color pepper is rich in vitamin c and vitamin k, and has a certain relieving effect on a plurality of diseases.
Tomato: the contained "lycopene" has the function of inhibiting bacteria; contains malic acid, citric acid and saccharide, and has digestion promoting effect. Contains fruit acid, can reduce cholesterol content, and is beneficial to hyperlipidemia.
Carrot: the lignin in carrot can also improve the immune mechanism of the organism and indirectly kill cancer cells.
Sweet potato with red heart: regulating blood, invigorating middle warmer, relieving constipation, enhancing immunity, preventing and resisting cancer, resisting aging, and preventing arteriosclerosis.
And (3) red fruit: has the effects of promoting digestion, reducing blood fat and relieving arteriosclerosis, and can be used for preventing cardiovascular diseases.
Red apple: the colloid and the trace element chromium can keep the stability of blood sugar and can effectively reduce cholesterol; improving respiratory system and lung function, and protecting lung from pollution and smoke; contains polyphenol and flavonoid natural chemical antioxidant substances, can reduce the risk of lung cancer, and prevent lead poisoning; promoting gastrointestinal peristalsis, assisting the human body to smoothly discharge wastes, and reducing the harm of harmful substances to the skin; can make skin fine, smooth, ruddy and glossy.
Strawberry: contains multiple nutrients, and has health promoting effect. Protecting vision, promoting digestion, and preventing constipation.
Red dates: the Chinese dates are warm in nature and sweet in taste, have the effects of tonifying qi and blood, strengthening spleen and stomach and dispelling wind, and have ideal effects on treating serum transaminase increase of patients with allergic purpura, anemia, hypertension, acute and chronic hepatitis and liver cirrhosis, preventing blood transfusion reaction and the like; the Chinese date contains triterpenoids and cyclic adenosine monophosphate, and has strong cancer inhibiting and antiallergic effects; the jujube contains substances with the function of resisting fatigue, so that the endurance of people can be enhanced; the jujube also has the effect of reducing the damage of toxic substances to the liver; the flavonoids compounds in fructus Jujubae have tranquilizing and blood pressure lowering effects.
Old pumpkin: pumpkin is warm in nature and sweet in flavor, and enters spleen and stomach meridians. Has effects in invigorating spleen, replenishing qi, relieving inflammation, relieving pain, removing toxic materials, and killing parasite. Can be used for treating deficiency of qi, asthenia, intercostal neuralgia, malaria, dysentery, opium toxin relieving, ascarid expelling, bronchial asthma, diabetes, etc.
Red rice: has effects in lowering blood pressure, reducing blood lipid, inhibiting cholesterol production, supplementing consumed physical strength, maintaining normal body temperature, replenishing blood, preventing anemia, and improving malnutrition, nyctalopia, and beriberi; can also effectively relieve fatigue, lassitude, insomnia and other symptoms, has the effect of inhibiting carcinogens, particularly has obvious effect on preventing colon cancer, and has the effects of invigorating spleen to promote digestion, promoting blood circulation and removing blood stasis.
Persimmon: persimmon is sweet, astringent and cold in nature, and enters lung meridian. The compendium of materia Medica states that persimmon is also responsible for the spleen, lung and blood system. It is sweet and mild in flavor, astringent and astringent in property, so it has the actions of tonifying spleen, astringing intestine, and stopping cough and bleeding. "
The five-color meal provided by the invention is characterized in that the white food material at least comprises one or more of the following combinations:
seafood, poultry, eggs, lily, water bamboo, lotus roots, white radishes, bamboo shoots, garlic, hericium erinaceus, chicken bacteria, pleurotus cornucopiae, fresh mushrooms, oyster mushrooms, tremella, lychee, ginkgo, lotus seeds, pears, almonds, pigskin, pig brain, tendons, sheep kidney, milk and bovine bone marrow.
The traditional Chinese medicine believes that the white food material has the effects of clearing heat, promoting fluid, reducing phlegm and moistening lung.
Wherein,
seafood: has effects of tonifying yang, invigorating qi, promoting intestinal function, moistening dryness, stopping bleeding, and relieving inflammation, and is beneficial to enuresis and sexual hypofunction caused by kidney deficiency.
Poultry: warming middle energizer and invigorating spleen, benefiting qi and nourishing blood, and invigorating kidney and replenishing essence.
Egg: is rich in cholesterol and nutrition.
Lily: nourishing heart, tranquilizing mind, moistening lung, and relieving cough.
Water bamboo: contains protein, fat, saccharide, vitamin B1, vitamin B2, vitamin E, trace carotene and minerals. Induce diuresis to quench thirst and relieve alcoholism. The wild rice stem is sweet and cold, has smooth and beneficial properties, can promote urination and dispel water, can assist in treating symptoms such as edema of limbs, dysuria and the like, can clear summer heat and relieve restlessness to quench thirst, is particularly suitable for being eaten in summer, can clear heat and relieve constipation, relieve restlessness and relieve alcoholism, can relieve alcoholism and treat drunk and not wakeful, can supplement nutrient substances of a human body, has the effect of strengthening the body, can relieve jaundice and is beneficial to icteric hepatitis.
Lotus root: the raw materials have the effects of clearing away heat, promoting salivation, cooling blood and stopping bleeding; it is used for tonifying spleen and stomach, nourishing blood and promoting tissue regeneration.
White radish: the medicine has sweet, mild and pungent properties, enters lung and spleen channels, and has the effects of descending qi, promoting digestion, removing diseases, moistening lung, detoxifying, promoting fluid production, promoting urination and relaxing bowels.
Bamboo shoot: is sweet and slightly cold in taste, and has the effects of clearing heat and eliminating phlegm, benefiting diaphragm and cooling stomach, quenching thirst and tonifying qi and the like.
Garlic: to warm the middle-jiao and invigorate the stomach, promote digestion and regulate qi.
And (3) hericium erinaceus: tonify spleen and qi, and promote digestion.
Chicken bacteria: it is indicated for hemorrhoids and mainly for tonifying stomach and refreshing mind.
B, pleurotus cornucopiae: sweet and warm in nature and taste; has effects of expelling pathogenic wind, dispelling cold, relaxing muscles and tendons, and activating collateral flow.
Fresh mushrooms: has the effects of benefiting spirit, stimulating appetite, reducing phlegm, regulating qi, tonifying spleen and benefiting qi
And (3) oyster mushroom: has effects in inhibiting tumor cells, inhibiting selenium and polysaccharide, improving metabolism, improving body constitution, and regulating autonomic nerve function.
White fungus: has effects of invigorating spleen and promoting appetite, invigorating qi and clearing intestine, nourishing yin and moistening lung.
Litchi: can stop hiccup and diarrhea, is a good food therapy product for intractable hiccup and morning diarrhea, and has the effects of nourishing brain, building body, stimulating appetite, benefiting spleen and promoting appetite.
And (3) ginkgo: promoting blood circulation, protecting liver, improving brain function, moistening skin, resisting aging, and treating senile dementia and cerebral ischemia.
Lotus seed: has the effects of tonifying spleen, stopping diarrhea, stopping leukorrhagia, tonifying kidney, arresting seminal emission, nourishing heart and tranquilizing mind.
Pear: facilitating urination and defecation, removing harmful wind, relieving restlessness, asthma and mania. Moistening lung, cooling heart, eliminating phlegm, relieving sore and alcoholism. Has the effects of reducing internal heat and treating constipation.
Almond: relieve cough and dyspnea, moisten intestines to relieve constipation.
Pigskin: has the effects of nourishing yin, tonifying deficiency, nourishing blood and benefiting qi; can be used for treating vexation, pharyngalgia, anemia and hemorrhagic diseases.
Pig brain: tonifying kidney, nourishing brain, and caring skin. It can be used for treating headache, dizziness, chilblain, rhagadia, and headache.
Tendon: has effects of invigorating qi, tonifying deficiency, warming middle-jiao and warming middle-jiao.
Sheep kidney: it can tonify kidney qi and replenish essence.
Milk: has the effects of tonifying deficiency, benefiting lung and stomach, promoting fluid production and moistening intestines.
Bovine bone marrow: moistening lung, invigorating kidney, supporting yang, and replenishing marrow.
The five-color meal of the invention is characterized in that the black food material at least comprises one or more of the following combinations:
black rice, rye, purple rice, black buckwheat, black bean, black soya bean, black sesame, black fungus, black mushroom, laver, hair weeds, kelp, black mulberry, black date, chestnut, dried longan pulp, black grape, black pine nut, black bone chicken, black sea cucumber and black ant.
The traditional Chinese medicine believes that the black food material can clear free radicals, delay senility and improve nutritional anemia, thereby achieving the effect of tonifying the kidney.
Wherein,
black rice: has antibacterial, blood pressure lowering, and cancer cell growth inhibiting effects; also has effects in improving myocardial nutrition and reducing myocardial oxygen consumption.
Rye: but has very important prebiotic property, and has the functions of regulating the balance of intestinal flora, reducing cholesterol in blood and reducing postprandial blood sugar.
Purple rice: has effects in invigorating qi, tonifying blood, warming stomach, invigorating spleen, nourishing liver and kidney, reducing urination, and relieving cough and asthma.
Black buckwheat: the tartary buckwheat has the effects of reducing blood pressure, blood sugar and blood fat, improving microcirculation and the like.
Black bean: reducing cholesterol, invigorating kidney, invigorating spleen, eliminating phlegm, relieving asthma, and can be used for treating cough, caring skin, resisting aging, removing toxic substances, reducing weight, and relieving anemia.
Black fermented soya beans: regulating stomach function, relieving restlessness, removing fishy smell and toxic materials, and removing cold and heat.
Black sesame seed: has effects in invigorating stomach, protecting liver, promoting erythrocyte growth, and promoting hair growth.
Black fungus: has effects in nourishing, moistening dryness, nourishing blood, benefiting stomach, promoting blood circulation, stopping bleeding, moistening lung, and moisturizing intestine.
Black mushroom: has great effects on promoting the metabolism of human bodies and improving the adaptability of the organisms.
Laver: has effects in eliminating phlegm, softening hard masses, clearing away heat, promoting diuresis, invigorating kidney, and nourishing heart.
Hair weeds: sweet, slightly salty and cold in nature. Can eliminate phlegm and stagnation, clear heat and promote urination.
Kelp: has effects in resisting radiation, reducing weight, caring hair, delaying aging, strengthening brain, and nourishing brain.
Black mulberry: has the effects of enriching blood, nourishing yin, promoting the production of body fluid, quenching thirst, moistening dryness of intestine and the like.
Black dates: has effects in nourishing heart and lung, promoting fluid production, quenching thirst, resisting aging, promoting qi and blood circulation, and reducing cardiovascular congestion.
Chestnut: has effects in invigorating kidney, invigorating spleen, strengthening body constitution, strengthening bone, invigorating stomach, and calming liver.
Longan pulp: has obvious effect of treating consumptive disease, weak water, insomnia and amnesia.
Black grapes: benefiting qi, strengthening body, improving memory, building up body, resisting hunger, reducing weight, and prolonging life.
Black pine nuts: strengthening body and mind, moistening skin, and prolonging life.
Black-bone chicken: nourishing yin, invigorating kidney, and delaying iron deficiency anemia in senile women.
Black sea cucumber: nourishing blood and promoting lactation.
Black ants: nourishing yin, supporting yang, replenishing essence, consolidating marrow, and improving sexual function.
The five-color meal provided by the invention is characterized in that the yellow food material at least comprises one or more of the following combinations:
pumpkin, corn, carrot, soybean, banana, pear, grapefruit, peanut and ginger.
The yellow food of the invention not only contains rich vitamins and minerals, but also contains carotene, is a strong antioxidant substance, can clear oxygen free radicals and toxic substances in human bodies, enhances immunity, has remarkable effects on preventing diseases, preventing radiation and aging, and can invigorate spleen.
Pumpkin: the pumpkin has good curative effect on treating diabetes, and can reduce blood sugar and relieve symptoms.
Corn: the product contains abundant vitamin E, and has effects in promoting cell division, delaying cell aging, reducing serum cholesterol, preventing skin diseases, and relieving arteriosclerosis and brain function deterioration.
Carrot: each hundred grams of carrot contains 7.6 grams of carbohydrate, 0.6 gram of protein, 0.3 gram of fat, 30 milligrams of calcium, 0.6 milligram of iron, vitamin B1, vitamin B2, vitamin C and the like, particularly the content of carotene is named as premenstrual citronella in vegetables, each hundred grams of carrot contains about 3.62 milligrams of carotene, which is equivalent to vitamin A in 1981 international units, and the carotene also keeps unchanged at high temperature and is easy to be absorbed by human bodies.
Soybean: contains saponin with weight reducing effect, phytosterol with blood cholesterol reducing effect, and vitamin E with antioxidant and aging preventing effect, and oil of semen glycines also contains linolenic acid (linolenic acid) with platelet aggregation inhibiting effect and angiosclerosis preventing effect, and the fatty acid is also found to have important relationship with immunity.
Banana: can be used for lowering blood pressure, and preventing hypertension and cardiovascular diseases.
Pear: has therapeutic effect on enteritis, thyroid enlargement, constipation, anorexia, dyspepsia, anemia, red swelling of urethra, lithangiuria, gout, and diseases caused by vitamin A deficiency.
Shaddock: has effects of invigorating stomach, moistening lung, replenishing blood, clearing intestine, and promoting defecation.
Peanut: harmonizing spleen and stomach, replenishing blood, stopping bleeding, lowering blood pressure, reducing blood lipid, strengthening body resistance, tonifying deficiency, nourishing spleen, regulating stomach function, moistening lung, eliminating phlegm, nourishing, regulating qi, inducing diuresis, relieving swelling, stopping bleeding, promoting lactation, clearing throat, and relieving malaria.
Ginger: enhancing myocardial contraction, stopping vomiting, resisting ulcer, protecting liver, promoting bile flow, resisting oxidation, and regulating central nervous system function.
The five-color meal provided by the invention is characterized in that the yellow food material at least comprises one or more of the following combinations:
spinach, Chinese cabbage, cucumber, pea, hyacinth bean, bell pepper and wormwood stalk.
The invention can achieve the effect of clearing liver through green food materials.
The nutrient substances of the green vegetables mainly comprise minerals, vitamins, fibers and the like, and the higher the content of the substances is, the higher the nutritional value of the vegetables is. In addition, the moisture and dietary fiber content of vegetables are important nutritional quality indicators. Generally, vegetables with high water content and less dietary fiber have better tenderness and higher edible value. But from a health point of view dietary fiber is also an essential nutrient. The nutrients of vegetables cannot be underestimated, 90 percent of vitamin C and 60 percent of vitamin A which are necessary for human bodies are both from vegetables in the international food and agriculture organization statistics in 1990, and the vegetable contributes greatly to the health of human beings. In addition, the vegetables also contain various phytochemicals which are recognized as components beneficial to human health, such as carotenoid, dipropenyl compound, methyl sulfur compound and the like, and many vegetables also contain unique trace elements and have special health care effects on human bodies, such as lycopene in tomatoes, prostaglandin in onions and the like.
Spinach: nourish blood, stop bleeding, astringe yin, moisten dryness.
Chinese cabbage: the peristalsis of the intestines and the stomach is enhanced, the retention time of excrement in the body is reduced, and the digestion and excretion are facilitated, so that the burden of the liver and the kidney is relieved, and various stomach diseases are prevented.
Cucumber: has effects of removing heat, promoting diuresis, and clearing away heat and toxic materials.
Pea: has effects of invigorating qi, relieving dysentery, regulating ying and wei, promoting urination, resolving carbuncle, and removing toxic materials from mammary gland.
Haricot: is beneficial to removing summer-heat and damp evil, and has the effects of strengthening spleen and stopping diarrhea.
And (4) bell pepper: it has effects in stimulating appetite, promoting digestion, promoting enterokinesia, and preventing constipation.
Artemisia straw: calming heart-qi, nourishing spleen and stomach, eliminating phlegm and retained fluid, and benefiting intestines and stomach.
The invention relates to a five-color meal which is composed of the following substances in parts by weight:
red food material: 7 parts of red bell pepper, 20 parts of tomato, 3 parts of carrot, 3 parts of red-heart sweet potato, 1 part of red fruit, 5 parts of red apple, 5 parts of strawberry, 3 parts of red date, 5 parts of old pumpkin, 10 parts of red rice and 1 part of persimmon;
white food material: 10 parts of shrimp, 10 parts of chicken breast, 7 parts of egg, 6 parts of lily, 2 parts of wild rice stem, 2 parts of lotus root, 3 parts of white radish, 4 parts of bamboo shoot, 1 part of garlic, 5 parts of hericium erinaceus, 5 parts of chicken fungus, 5 parts of pleurotus cornucopiae, 5 parts of fresh mushroom, 3 parts of oyster mushroom, 10 parts of tremella, 2 parts of lychee, 2 parts of ginkgo, 1 part of lotus seed, 5 parts of pear, 2 parts of almond, 3 parts of pigskin, 10 parts of pig brain, 10 parts of tendon, 3 parts of sheep kidney, 50 parts of milk and 3 parts of bovine bone marrow;
black food material: 6 parts of black rice, 7 parts of rye, 9 parts of purple rice, 4 parts of black buckwheat, 3 parts of black beans, 1 part of black fermented soya beans, 5 parts of black sesame, 2 parts of black fungus, 6 parts of black mushroom, 4 parts of laver, 2 parts of hair weeds, 3 parts of kelp, 1 part of black mulberry, 4 parts of black date, 7 parts of chestnut, 6 parts of longan pulp, 5 parts of black grape, 2 parts of black pine nut, 3 parts of black-bone chicken, 7 parts of black sea cucumber and 1 part of black ants;
yellow food material: 7 parts of pumpkin, 9 parts of corn, 6 parts of carrot, 5 parts of soybean, 4 parts of banana, 7 parts of pear, 9 parts of grapefruit, 4 parts of peanut and 1 part of ginger;
green food materials: 10 parts of spinach, 7 parts of Chinese cabbage, 6 parts of cucumber, 2 parts of pea, 4 parts of hyacinth bean, 8 parts of bell pepper and 6 parts of tarragon stalk.
The method for cooking the five-color meal comprises the following steps:
s100, cleaning and shredding: cleaning the food materials, peeling, shredding, and respectively putting red food materials, white food materials, black food materials, yellow food materials and green food materials into a first pot, a second pot, a third pot, a fourth pot and a fifth pot;
s200, heating: steaming the red food material in the first pot for 45 minutes;
boiling the white food materials in the second pot for 10 minutes with strong fire;
boiling the black food material in the third pot for 3 hours by slow fire;
coating egg white on the yellow food materials in the fourth pot and frying to golden yellow;
cooking the green food materials in the fifth pot, and then wrapping syrup of the sugarcoated haws on a stick;
s300, stuffing filling: baking the hamburger embryo in an oven to be golden yellow, and then clamping the hamburger embryo, the cheese slice, the red food material in the first pot, the salad dressing, the yellow food material in the fourth pot, the lettuce leaf, the white food material in the second pot, the salad dressing, the green food material in the fifth pot, the cheese slice, the black food material in the third pot, the lettuce leaf and the upper hamburger embryo from bottom to top to form the hamburger.
The invention relates to a device for producing five-color meal, which comprises a sliding seat, a sliding block, a first motor, a winding roller, a pull rope, a posture adjusting rod, a posture adjusting head, a first connecting rod, a lifting device, a dust cover, a guide pin, a claw guide plate and a clamping claw;
the sliding seat is provided with a V-shaped track, one end of the V-shaped track is provided with a first motor and a hoisting roller, an output shaft of the first motor is connected with a gear of the hoisting roller, the hoisting roller is provided with a pull rope, the end part of the pull rope is fixed with the sliding block, the inclined side of the sliding seat close to the first motor is provided with a sliding rail from top left to bottom right, the sliding block moves along the sliding rail, the sliding block is provided with a posture adjusting rod,
a first lead screw, a first nut, a first guide rail and a second motor are arranged in the posture adjusting rod, the second motor and the first guide rail are fixed with the posture adjusting rod, an output shaft of the second motor is fixed with the first lead screw, the first lead screw is in threaded connection with the first nut, the first nut moves along the first guide rail, one end of the first nut is fixed with the posture adjusting head, the other end of the nut is fixed with the dust cover, and the posture adjusting head is in contact with sliding surfaces on two sides of the sliding rail;
the dust cover is made of glass, the dust cover is provided with guide pins arranged along the length direction of the dust cover, the guide pins are matched with guide grooves of the claw guide plate, the lower end of the claw guide plate is hinged with a first connecting rod, the first connecting rod is connected with the sliding block, the upper end of the claw guide plate is fixed with the clamping claw, and the middle part of the claw guide plate is connected with the lifting device;
the lifting device comprises a third motor, a third connecting rod, a crank, a third guide rail and a top column, wherein an output shaft of the third motor is fixed with the crank, the third connecting rod is fixed with the top column, the top column moves up and down along the third guide rail, a sliding ball is arranged at the upper end of the top column, and the sliding ball is in contact with the lower surface of the claw guide plate;
the gripper jaw comprises four claw hooks, a claw beam, a fourth connecting rod, a first fixing frame, a second fixing frame and a fourth lifting motor, the claw hooks are symmetrically arranged on the two claw hooks on the front side and the two claw hooks on the rear side, the middle parts of the two claw hooks on the front side are respectively connected with two ends of the claw beam through hinges, the claw beam is fixed with the first fixing frame and every, the upper ends of the claw hooks are connected with the fourth connecting rod through hinges, the four fourth connecting rods are connected with the connecting rod beam through hinges, the connecting rod beam is fixed with the movable end of the fourth lifting motor, the connecting rod beam moves along the first fixing frame in a guiding mode, the first fixing frame is fixed with the second fixing frame, and the second fixing frame, the fourth lifting motor and the lower surface of the claw guide plate are fixed.
The five-color meal is different from the prior art in that the heart of the five-color meal can be benefited by the red food materials, the lung heat can be cleared away by the white food materials, the kidney can be tonified by the black food materials, the spleen can be tonified by the yellow food materials, and the liver can be cleared away by the green food materials. The five food materials are mixed and cooked, so that yin and yang can be adjusted, muscles and tendons are relaxed, blood circulation is promoted, and qi is benefited and collaterals are dredged.
The five-color meal of the present invention is further described below with reference to the accompanying drawings.
Drawings
FIG. 1 is a schematic view of a five-color meal device;
fig. 2 is a schematic view of a gripper jaw of the five-color dining device.
Detailed Description
The five-color meal of the invention is composed of the following substances by weight:
1-100 parts of red food material, 1-100 parts of white food material, 1-100 parts of black food material, 1-100 parts of yellow food material and 1-100 parts of green food material.
According to the invention, the red food materials are beneficial to the heart, the white food materials are beneficial to the lung, the black food materials are beneficial to the kidney, the yellow food materials are beneficial to the spleen, and the green food materials are beneficial to the liver. The five food materials are mixed and cooked, so that yin and yang can be adjusted, muscles and tendons are relaxed, blood circulation is promoted, and qi is benefited and collaterals are dredged.
Example 1
The invention relates to a five-color meal which is composed of the following substances in parts by weight:
red food material: 7g of red bell pepper, 20g of tomato, 3g of carrot, 3g of sweet potato with red core, 1g of red fruit, 5g of red apple, 5g of strawberry, 3g of red date, 5g of old pumpkin, 10g of red rice and 1g of persimmon;
white food material: 10g of shrimps, 10g of chicken breast meat, 7g of eggs, 6g of lily, 2g of wild rice shoots, 2g of lotus roots, 3g of white radishes, 4g of bamboo shoots, 1g of garlic, 5g of hericium erinaceus, 5g of chicken bacteria, 5g of pleurotus cornucopiae, 5g of fresh mushrooms, 3g of oyster mushrooms, 10g of tremella, 2g of lychee, 2g of ginkgo, 1g of lotus seeds, 5g of pears, 2g of almonds, 3g of pigskin, 10g of pig brain, 10g of tendons, 3g of sheep kidney, 50g of milk and 3g of bovine bone marrow;
black food material: 6g of black rice, 7g of rye, 9g of purple rice, 4g of black buckwheat, 3g of black bean, 1g of black fermented soya bean, 5g of black sesame, 2g of black fungus, 6g of black mushroom, 4g of laver, 2g of hair weeds, 3g of kelp, 1g of black mulberry, 4g of black date, 7g of chestnut, 6g of longan pulp, 5g of black grape, 2g of black pine nut, 3g of black-bone chicken, 7g of black sea cucumber and 1g of black ant;
yellow food material: 7g of pumpkin, 9g of corn, 6g of carrot, 5g of soybean, 4g of banana, 7g of pear, 9g of grapefruit, 4g of peanut and 1g of ginger;
green food materials: 10g of spinach, 7g of Chinese cabbage, 6g of cucumber, 2g of pea, 4g of hyacinth bean, 8g of bell pepper and 6g of tarragon stalk.
When the porridge is eaten, three times of water by weight is taken, and the porridge is cooked by mild and strong fire and is taken along with a meal. The effects of regulating yin and yang, relaxing muscles and tendons, promoting blood circulation, invigorating qi, and dredging collaterals can be realized.
Example 2
This example 2 used the same recipe as in example 1 and was cooked in the following way:
s100, cleaning and shredding: cleaning the food materials, peeling, shredding, and respectively putting red food materials, white food materials, black food materials, yellow food materials and green food materials into a first pot, a second pot, a third pot, a fourth pot and a fifth pot;
s200, heating: steaming the red food material in the first pot for 45 minutes;
boiling the white food materials in the second pot for 10 minutes with strong fire;
boiling the black food material in the third pot for 3 hours by slow fire;
coating egg white on the yellow food materials in the fourth pot and frying to golden yellow;
cooking the green food materials in the fifth pot, and then wrapping syrup of the sugarcoated haws on a stick;
s300, stuffing filling: baking the hamburger embryo in an oven to be golden yellow, and then clamping the hamburger embryo, the cheese slice, the red food material in the first pot, the salad dressing, the yellow food material in the fourth pot, the lettuce leaf, the white food material in the second pot, the salad dressing, the green food material in the fifth pot, the cheese slice, the black food material in the third pot, the lettuce leaf and the upper hamburger embryo from bottom to top to form the hamburger.
According to the invention, the food material proportion of the traditional Chinese medicine theory is combined with the hamburger principle, so that the temperatures of the food materials with various colors can be mutually warm, and the taste cannot be influenced by variables. Moreover, the medicinal components in the food materials are retained to the greatest extent by combining the manners of sugarcoated haws on a stick, frying, slow fire, strong fire and steaming in the Chinese cooking method, so that the red food materials can be beneficial to the heart, the white food materials can clear away the lung-heat, the black food materials can tonify the kidney, the yellow food materials can tonify the spleen, and the green food materials can fully exert the effect of clearing the liver. The cheese, the salad sauce and the lettuce leaves can help to layer food materials with different colors, and visual influence caused by mixing of the food materials with different colors is avoided.
Example 3
In this example 3, the cooking was performed in the same manner as in example 2, and the same recipe as in examples 1 and 2 was used, and in addition, in this example 3, the following apparatus was used to assist the cooking:
the device for producing the five-color meal comprises a sliding seat 100, a sliding block 201, a first motor 202, a winding roller 203, a pull rope 204, a posture adjusting rod 205, a posture adjusting head 206, a first connecting rod 207, a lifting device 300, a dust cover 403, a guide pin 402, a claw guide plate 401 and a clamping claw 500;
the slide base 100 is provided with a V-shaped track, one end of the V-shaped track is provided with a first motor 202 and a winding roller 203, an output shaft of the first motor 202 is in gear connection with the winding roller 203, the winding roller 203 is provided with a pull rope 204, the end part of the pull rope 204 is fixed with the slide block 201, the inclined side of the slide base 100 close to the first motor 202 is provided with a slide rail from top left to bottom right, the slide block 201 moves along the slide rail, the slide block 201 is provided with a posture adjusting rod 205,
a first lead screw, a first nut, a first guide rail and a second motor are arranged in the posture adjusting rod 205, the second motor and the first guide rail are fixed with the posture adjusting rod 205, an output shaft of the second motor is fixed with the first lead screw, the first lead screw is in threaded connection with the first nut, the first nut moves along the first guide rail, one end of the first nut is fixed with the posture adjusting head 206, the other end of the nut is fixed with the dust cover 403, and the posture adjusting head 206 is in contact with sliding surfaces on two sides of the sliding rail;
the dust cover 403 is made of glass, the dust cover 403 is provided with a guide pin 402 arranged along the length direction of the dust cover, the guide pin 402 is matched with a guide groove of the claw guide 401, the lower end of the claw guide 401 is hinged with a first connecting rod 207, the first connecting rod 207 is connected with the sliding block 201, the upper end of the claw guide 401 is fixed with the clamping claw 500, and the middle part of the claw guide 401 is connected with the lifting device 300;
the lifting device 300 comprises a third motor, a third connecting rod, a crank, a third guide rail and a top column, wherein an output shaft of the third motor is fixed with the crank, the third connecting rod is fixed with the top column, the top column moves up and down along the third guide rail, a sliding ball is arranged at the upper end of the top column, and the sliding ball is in contact with the lower surface of the claw guide plate 401;
gripper jaw 500 includes claw hook 501, claw roof beam 502, fourth connecting rod 506, first mount 503, second mount 504, fourth elevator motor 505, claw hook 501 is four, and two claw hooks 501 of front side and two claw hooks 501 symmetry settings of rear side, the middle part of two claw hooks 501 of front side respectively with the both ends hinged joint of claw roof beam 502, claw roof beam 502 with first mount 503 is fixed, every claw hook 501's upper end all with fourth connecting rod 506 hinged joint, four fourth connecting rod 506 all with connecting rod roof beam hinged joint, the connecting rod roof beam with fourth elevator motor 505's expansion end is fixed, the connecting rod roof beam is along first mount 503 guide removal, first mount 503 is fixed with second mount 504, fourth elevator motor 505 and claw guide 401's lower fixed surface.
The invention can realize the horizontal movement, the up-and-down movement and the clamping action of the clamping claw through the structure. Specifically, the first motor 202 controls the rotation of the winding roller 203, so that the sliding block 201 and the guide rail along the V-shape move obliquely, thereby adjusting the vertical and horizontal movement of the clamping claw, and the contact between the posture adjusting rod 205 and the V-shaped guide rail can lift or turn down the claw guide plate 401, thereby adjusting the orientation of the clamping claw 500, and then the lifting action of the lifting motor controls the clamping action of the claw hook 501, thereby completing the action of stacking the food materials of each layer into the hamburger in the stuffing of S300 in the above method. The pesticide effect of the food materials can be reserved to the maximum extent, the spread of germs during the hamburger making process is avoided, and the problem of pesticide effect invalidation caused by the characteristic of long time during the manual hamburger making process is also avoided.
Clinical experiments are as follows:
i randomly draws 400 users of 50-60 years old in Beijing on 11-3 months in 2000 to carry out a group comparison experiment. To ensure the validity of the control experiment, 400 users were divided into 4 groups, each group was 50 men and 50 women, the average age of each group was 55.3 years, and the median age was 55 years, and the four groups of users used the five-color meal of example 1, the five-color meal of example 2, the five-color meal of example 3, and the five-color meal not applicable to the present invention.
The disease after 5 years for 4 groups of users is observed as shown in the following table:
the above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solution of the present invention by those skilled in the art should fall within the protection scope defined by the claims of the present invention without departing from the spirit of the present invention.
Claims (9)
1. The five-color meal is characterized by comprising the following substances in parts by weight:
1-100 parts of red food material, 1-100 parts of white food material, 1-100 parts of black food material, 1-100 parts of yellow food material and 1-100 parts of green food material.
2. The five-color meal of claim 1, wherein: the red food material at least comprises one or more of the following combinations:
red bell pepper, tomato, carrot, sweet potato with red core, haw, red apple, strawberry, red date, old pumpkin, red rice and persimmon.
3. The five-color meal of claim 1, wherein: the white food material at least comprises one or more of the following combinations:
seafood, poultry, eggs, lily, water bamboo, lotus roots, white radishes, bamboo shoots, garlic, hericium erinaceus, chicken bacteria, pleurotus cornucopiae, fresh mushrooms, oyster mushrooms, tremella, lychee, ginkgo, lotus seeds, pears, almonds, pigskin, pig brain, tendons, sheep kidney, milk and bovine bone marrow.
4. The five-color meal of claim 1, wherein: the black food material at least comprises one or more of the following combinations:
black rice, rye, purple rice, black buckwheat, black bean, black soya bean, black sesame, black fungus, black mushroom, laver, hair weeds, kelp, black mulberry, black date, chestnut, dried longan pulp, black grape, black pine nut, black bone chicken, black sea cucumber and black ant.
5. The five-color meal of claim 1, wherein: the yellow food material at least comprises one or more of the following combinations:
pumpkin, corn, carrot, soybean, banana, pear, grapefruit, peanut and ginger.
6. The five-color meal of claim 1, wherein: the yellow food material at least comprises one or more of the following combinations:
spinach, Chinese cabbage, cucumber, pea, hyacinth bean, bell pepper and wormwood stalk.
7. The five-color meal of claim 1 consisting of, by weight:
red food material: 7 parts of red bell pepper, 20 parts of tomato, 3 parts of carrot, 3 parts of red-heart sweet potato, 1 part of red fruit, 5 parts of red apple, 5 parts of strawberry, 3 parts of red date, 5 parts of old pumpkin, 10 parts of red rice and 1 part of persimmon;
white food material: 10 parts of shrimp, 10 parts of chicken breast, 7 parts of egg, 6 parts of lily, 2 parts of wild rice stem, 2 parts of lotus root, 3 parts of white radish, 4 parts of bamboo shoot, 1 part of garlic, 5 parts of hericium erinaceus, 5 parts of chicken fungus, 5 parts of pleurotus cornucopiae, 5 parts of fresh mushroom, 3 parts of oyster mushroom, 10 parts of tremella, 2 parts of lychee, 2 parts of ginkgo, 1 part of lotus seed, 5 parts of pear, 2 parts of almond, 3 parts of pigskin, 10 parts of pig brain, 10 parts of tendon, 3 parts of sheep kidney, 50 parts of milk and 3 parts of bovine bone marrow;
black food material: 6 parts of black rice, 7 parts of rye, 9 parts of purple rice, 4 parts of black buckwheat, 3 parts of black beans, 1 part of black fermented soya beans, 5 parts of black sesame, 2 parts of black fungus, 6 parts of black mushroom, 4 parts of laver, 2 parts of hair weeds, 3 parts of kelp, 1 part of black mulberry, 4 parts of black date, 7 parts of chestnut, 6 parts of longan pulp, 5 parts of black grape, 2 parts of black pine nut, 3 parts of black-bone chicken, 7 parts of black sea cucumber and 1 part of black ants;
yellow food material: 7 parts of pumpkin, 9 parts of corn, 6 parts of carrot, 5 parts of soybean, 4 parts of banana, 7 parts of pear, 9 parts of grapefruit, 4 parts of peanut and 1 part of ginger;
green food materials: 10 parts of spinach, 7 parts of Chinese cabbage, 6 parts of cucumber, 2 parts of pea, 4 parts of hyacinth bean, 8 parts of bell pepper and 6 parts of tarragon stalk.
8. Method for cooking the five-color meal of claim 7, characterized by the steps of:
s100, cleaning and shredding: cleaning the food materials, peeling, shredding, and respectively putting red food materials, white food materials, black food materials, yellow food materials and green food materials into a first pot, a second pot, a third pot, a fourth pot and a fifth pot;
s200, heating: steaming the red food material in the first pot for 45 minutes;
boiling the white food materials in the second pot for 10 minutes with strong fire;
boiling the black food material in the third pot for 3 hours by slow fire;
coating egg white on the yellow food materials in the fourth pot and frying to golden yellow;
cooking the green food materials in the fifth pot, and then wrapping syrup of the sugarcoated haws on a stick;
s300, stuffing filling: baking the hamburger embryo in an oven to be golden yellow, and then clamping the hamburger embryo, the cheese slice, the red food material in the first pot, the salad dressing, the yellow food material in the fourth pot, the lettuce leaf, the white food material in the second pot, the salad dressing, the green food material in the fifth pot, the cheese slice, the black food material in the third pot, the lettuce leaf and the upper hamburger embryo from bottom to top to form the hamburger.
9. An apparatus for producing the five-color meal of claim 8, wherein: the device comprises a sliding seat (100), a sliding block (201), a first motor (202), a winding roller (203), a pull rope (204), a posture adjusting rod (205), a posture adjusting head (206), a first connecting rod (207), a lifting device (300), a dust cover (403), a guide pin (402), a claw guide plate (401) and a clamping claw (500);
the sliding seat (100) is provided with a V-shaped track, one end of the V-shaped track is provided with a first motor (202) and a winding roller (203), an output shaft of the first motor (202) is in gear connection with the winding roller (203), the winding roller (203) is provided with a pull rope (204), the end part of the pull rope (204) is fixed with the sliding block (201), the inclined side of the sliding seat (100) close to the first motor (202) is provided with a sliding rail from top left to bottom right, the sliding block (201) moves along the sliding rail, the sliding block (201) is provided with a posture adjusting rod (205),
a first lead screw, a first nut, a first guide rail and a second motor are arranged in the attitude adjusting rod (205), the second motor and the first guide rail are fixed with the attitude adjusting rod (205), an output shaft of the second motor is fixed with the first lead screw, the first lead screw is in threaded connection with the first nut, the first nut moves along the first guide rail, one end of the first nut is fixed with the attitude adjusting head (206), the other end of the nut is fixed with the dust cover (403), and the attitude adjusting head (206) is in contact with sliding surfaces on two sides of the sliding rail;
the dust cover (403) is made of glass, the dust cover (403) is provided with guide pins (402) arranged along the length direction of the dust cover, the guide pins (402) are matched with guide grooves of the claw guide plate (401), the lower end of the claw guide plate (401) is hinged with a first connecting rod (207), the first connecting rod (207) is connected with the sliding block (201), the upper end of the claw guide plate (401) is fixed with the clamping claw (500), and the middle part of the claw guide plate (401) is connected with the lifting device (300);
the lifting device (300) comprises a third motor, a third connecting rod, a crank, a third guide rail and a top column, wherein an output shaft of the third motor is fixed with the crank, the third connecting rod is fixed with the top column, the top column moves up and down along the third guide rail, a sliding ball is arranged at the upper end of the top column, and the sliding ball is in contact with the lower surface of the claw guide plate (401);
the clamping jaw (500) comprises four claw hooks (501), claw beams (502), fourth connecting rods (506), a first fixing frame (503), a second fixing frame (504) and a fourth lifting motor (505), the number of the claw hooks (501) is four, the two claw hooks (501) on the front side and the two claw hooks (501) on the rear side are symmetrically arranged, the middle parts of the two claw hooks (501) on the front side are respectively hinged with two ends of the claw beams (502), the claw beams (502) are fixed with the first fixing frame (503), the upper end of each claw hook (501) is hinged with the fourth connecting rod (506), the four fourth connecting rods (506) are hinged with the connecting rod beams, the connecting rod beams are fixed with the movable ends of the fourth lifting motor (505), the connecting rod beams are guided to move along the first fixing frame (503), and the first fixing frame (503) is fixed with the second fixing frame (504), the second fixing frame (504) and the fourth lifting motor (505) are fixed with the lower surface of the claw guide plate (401).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610729689.0A CN106342989A (en) | 2016-08-25 | 2016-08-25 | Five-color meal and device and method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610729689.0A CN106342989A (en) | 2016-08-25 | 2016-08-25 | Five-color meal and device and method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106342989A true CN106342989A (en) | 2017-01-25 |
Family
ID=57854228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610729689.0A Pending CN106342989A (en) | 2016-08-25 | 2016-08-25 | Five-color meal and device and method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106342989A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927551A (en) * | 2017-12-13 | 2018-04-20 | 湖北聚瑞生物科技有限公司 | A kind of five-color total nutrient meal replacement powder |
| CN108968048A (en) * | 2018-07-25 | 2018-12-11 | 天益食品（徐州）有限公司 | A kind of five colors nutrient breakfast and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011060585A1 (en) * | 2009-11-20 | 2011-05-26 | 天津天狮生物发展有限公司 | Chewable tablets including essences of five-colour fruits and vegetables and preparative methods thereof |
| CN102657330A (en) * | 2012-04-28 | 2012-09-12 | 赵国彬 | Five-element five-color food |
| US20140308401A1 (en) * | 2013-04-16 | 2014-10-16 | Wan Jin Shan Lilmited | Health Food Containing Rice and Flour and Manufacturing Method Thereof |
| CN104920567A (en) * | 2015-07-14 | 2015-09-23 | 福建拓天生物科技有限公司 | Red-rice nutrition sandwich biscuit and making method thereof |
| KR20160030020A (en) * | 2014-09-07 | 2016-03-16 | 이지현 | The Research of the Antibacterial Substances of the Trees in Our Region |
| CN105581225A (en) * | 2015-12-14 | 2016-05-18 | 李昕 | Five-element five-color food grain flour |
-
2016
- 2016-08-25 CN CN201610729689.0A patent/CN106342989A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011060585A1 (en) * | 2009-11-20 | 2011-05-26 | 天津天狮生物发展有限公司 | Chewable tablets including essences of five-colour fruits and vegetables and preparative methods thereof |
| CN102657330A (en) * | 2012-04-28 | 2012-09-12 | 赵国彬 | Five-element five-color food |
| US20140308401A1 (en) * | 2013-04-16 | 2014-10-16 | Wan Jin Shan Lilmited | Health Food Containing Rice and Flour and Manufacturing Method Thereof |
| KR20160030020A (en) * | 2014-09-07 | 2016-03-16 | 이지현 | The Research of the Antibacterial Substances of the Trees in Our Region |
| CN104920567A (en) * | 2015-07-14 | 2015-09-23 | 福建拓天生物科技有限公司 | Red-rice nutrition sandwich biscuit and making method thereof |
| CN105581225A (en) * | 2015-12-14 | 2016-05-18 | 李昕 | Five-element five-color food grain flour |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927551A (en) * | 2017-12-13 | 2018-04-20 | 湖北聚瑞生物科技有限公司 | A kind of five-color total nutrient meal replacement powder |
| CN108968048A (en) * | 2018-07-25 | 2018-12-11 | 天益食品（徐州）有限公司 | A kind of five colors nutrient breakfast and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423073B (en) | Diet for dietotherapy and health preservation | |
| CN105285952A (en) | Meal replacement powder with balanced nutrients and preparation method of meal replacement powder | |
| CN104872504A (en) | Meal-replacing powder capable of replacing daily diet and having balanced nutrition and preparation method of meal-replacing powder | |
| CN105455047A (en) | Health carp ball and making method thereof | |
| CN108651806A (en) | A kind of full-nutrient food food fibre solid beverage and preparation method thereof | |
| CN103610154A (en) | Health maintenance nourishing nutrition soup and preparation process thereof | |
| CN103005450A (en) | Nutrient fast-food convenient food and preparation method thereof | |
| CN103598333A (en) | Yogurt capable of invigorating spleen to promote digestion and processing process thereof | |
| CN103610153A (en) | Spleen-tonifying health-keeping soup and preparation method thereof | |
| CN110122744A (en) | A kind of quinoa nutrient powder and preparation method thereof | |
| CN1605282A (en) | Sweet potato health food and its preparation method | |
| KR100414953B1 (en) | The process of making Korean herb medicine kimchi for costitutional group | |
| CN106342989A (en) | Five-color meal and device and method thereof | |
| CN109527577A (en) | A kind of composition with sobering up and liver protecting functions | |
| KR20030013221A (en) | Onion powder, onion pickles, onion soy sauce, onion red pepper paste, onion miso | |
| RU2739423C1 (en) | Fishy semi-finished quenelles products | |
| KR100505507B1 (en) | Method of manufacturing grilled duck garnished and comprising mushrooms and vegetables | |
| CN105581247A (en) | Bitter gourd and tartary buckwheat noodles for patients with diabetes mellitus and cancers and preparation method of bitter gourd and tartary buckwheat noodles | |
| CN106262352A (en) | A kind of Rhizoma Steudnerae Henryanae blue berry compound nutritive jam | |
| CN104726320A (en) | Fig honey vinegar and preparation method | |
| KR101800787B1 (en) | The manufacturing method of ginseng dried radish leaf rice | |
| CN104431433A (en) | Digestion-promoting bean residue fermented chicken feed and preparation method thereof | |
| CN110679935A (en) | Burdock and ginseng essence cream and preparation method thereof | |
| CN107125711A (en) | Shanzhen sauce made of rare mountain wild vegetable and preparation method thereof | |
| KR101572580B1 (en) | Herbal medicine composition having improved adaptability of taking medicine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| CB03 | Change of inventor or designer information |
Inventor after: Li Lianying Inventor after: Cao Changpeng Inventor after: Li Lianlong Inventor after: Xu Kuijun Inventor after: Xu Jin Inventor after: Li Lianfang Inventor after: Wen Zhenlin Inventor after: Ma Shichuo Inventor after: Shi Jianhong Inventor after: Zhang Wenbo Inventor before: Li Lianying Inventor before: Li Lianlong Inventor before: Xu Kuijun Inventor before: Xu Jin Inventor before: Li Lianfang Inventor before: Wen Zhenlin Inventor before: Ma Shichuo |
|
| COR | Change of bibliographic data | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |
|
| RJ01 | Rejection of invention patent application after publication |