Formulating a recipe is "opening a menu" in popular terms, that is, making reasonable arrangements for all the contents of staple food and non-staple food for three meals a day, and listing the contents of three meals (including meals added) on the menu as a guide for preparing meals, and also as a basis for providing reasonable nutrition. All dietary plans that meet nutritional requirements can only be reflected through reasonable recipes. In order to formulate recipes suitable for pathological, physiological and nutritional needs of patients with coronary heart disease, The following requirements must be met: (1) Dietary content must be balanced: Nutritional balance is the key to recipe design, and the dietary content involved must be balanced by users and meet the needs of different ages and different physiological conditions.

(2) The diet should be attractive: the color, fragrance, taste, shape and variety of the food provided in the recipe must be considered. After cooking, it is required that the color is beautiful and the taste is delicious, and the varieties and cooking methods should be varied and not monotonous, so that the diners can use the vision. Smell and taste to promote the secretion of digestive juice, produce appetite, so naturally happy to eat.

(3) Diets can promote digestion: The preparation of recipes should take into account the collocation of each meal, which can not only make people feel full, but also promote digestion. Eat as little as possible for greasy and thick food that is difficult to digest, or don't concentrate on one meal or one day. Pay attention to the collocation of strong food and light food. We should also take into account seasonal characteristics, such as hot and sweaty summer, the content of recipes should be light and cool, cold winter, dishes can be slightly thick, and should be kept warm as far as possible.

(4) Reasonable arrangement of meal times and dosage: When making recipes, we should pay attention to a reasonable meal system, that is, reasonable arrangement of meal times in a day, the interval between meals, the dosage and quality of each meal. The interval between two meals should not be too long to prevent a high degree of hunger, and it should not be too short to avoid affecting appetite and digestion. The interval between meals should be 5-6 hours. Some patients need to take 5~6 meals a day, and appropriate meal time should be arranged reasonably. Eating regularly every day forms a conditioned reflex, which is conducive to generating a strong appetite and digestion and absorption.

The consumption distribution of each meal should be a little more lunch and less breakfast and dinner, for example, breakfast accounts for 25%~30% of the total heat energy of the whole day, lunch accounts for 35%~40% of the total heat energy of the whole day, and dinner accounts for 25%~35% of the total heat energy of the whole day. In addition to food, breakfast should be served with food rich in protein, such as milk, eggs, soybean milk or bean products. Lunch is a meal with a slightly higher proportion of nutritional balance in heat energy, while dinner is nutritious and light, and it should not be too greasy and thick, so as not to aggravate the gastrointestinal burden and increase blood viscosity.

(5) Formulating recipes according to the characteristics of patients with coronary heart disease: The recipes are formulated according to the patients' age, sex, nature of work, height, weight, illness, nutritional status and personal eating habits, with reference to the food nutrition composition table. First, the total calories of food required by patients 1 day are defined, and then the appropriate staple food and non-staple food are selected according to the proportion of various nutrients, supplemented by appropriate cooking methods to match the patients' eating habits.