CN1951213A - A compound nutrition food - Google Patents
A compound nutrition food Download PDFInfo
- Publication number
- CN1951213A CN1951213A CNA2005100449929A CN200510044992A CN1951213A CN 1951213 A CN1951213 A CN 1951213A CN A2005100449929 A CNA2005100449929 A CN A2005100449929A CN 200510044992 A CN200510044992 A CN 200510044992A CN 1951213 A CN1951213 A CN 1951213A
- Authority
- CN
- China
- Prior art keywords
- rice
- staple food
- water
- composite nutrient
- carrot
- 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
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a composite nutriment food comprising main grains and auxiliary materials, the main grains include hybrid rice, fragrant rice, flour and soybean, the auxiliary materials include green bean starch, carrot, green onion and sesame seeds. The preparing process comprises the steps of cleaning, grinding pulp, blending and roasting.
Description
Technical field
The present invention relates to a kind of instant food, specifically a kind of composite nutrient food.
Background technology
In order to improve the irrational situation of eating patterns, to provide amenities for the people, people have invented many instant food, disclose instant soya bean noodle and preparation method as Chinese patent CN1132601, and Main Ingredients and Appearance is soy meal 70-90 and powdery cereal crops 30-10; And for example Chinese patent CN1404753 discloses a kind of production method of maize instant noodles, and it is to be raw material with the ultra micro corn flour, adds bent medicine and carry out fermentation process in raw material, sends into extruder again and squeezes silk, by aging the making of drying; Chinese patent CN1163062 discloses a kind of processing method of buckwheat flour for another example, and Main Ingredients and Appearance is buckwheat and rose, wheat flour and adds an amount of additive; Chinese patent CN1106226 discloses instant black soya bean noodle, is added assorted bean powderes such as a small amount of mung bean, red bean, soya bean by the black soya bean powder, and allotment forms; Chinese patent CN1120900 discloses instant noodle made of various grains and production method, and this face mainly is made of wheat, soybean, mung bean, sorghum flour, pumpkin, Chinese yam, sea-tangle, ginger, carrot, dried small shrimp, capsicum, celery, 14 kinds of raw materials of tomato.
The objective of the invention is to: a kind of novel taste, nutritious composite nutrient food are provided.
Concrete prescription and process for making are as follows:
A kind of composite nutrient food is characterized in that:
A, staple food grain comprise
Hybridization rice 1200-2000
Scented rice 500-900
Flour 400-600
Soya bean 400-600
B, auxiliary material comprise
Green starch 180-300
Carrot 80-130
Verdant 50-80
Sesame 20-35
Described staple food grain also comprises:
Corn 500-900
Millet 100-250
Described staple food grain also comprises:
Red rice 1200-1600
Chinese sorghum 300-600
Described staple food grain also comprises:
Black rice 800-1200
Buckwheat flour 400-600
Described auxiliary material also comprises:
Cactus juice 100-150
The preparation method of this composite nutrient food, comprise embathe, defibrination, baking, slitting, oven dry and metering packing; Specific operation process and process conditions are as follows:
(1), embathes
(1), getting above-mentioned raw materials respectively by prescription cleans;
(2), with after the broken peeling of soya bean and corn, soaked respectively 24-48 hour; Need in the immersion process with clear water clean 1-2 time clear to water;
(3), will hybridize rice, scented rice, millet soaked 12-24 hour; Need in the immersion process to clean 1-2 time to there not being the water of mixing with clear water;
(2), defibrination
(1), soaked soybean, corn, hybridization rice, scented rice, millet are added 0.5 times water mill pulping respectively, defibrination adopts fiberizer;
(2), above-mentioned several staple food grain slips are mixed to mix thoroughly put into fiberizer, regrinding, it is standby once to starch;
(3), sesame is fried standby;
(4), carrot, the verdant chopping cleaned is standby;
(5), in the slurry of the sesame with frying, the carrot of chopping, verdant adding staple food grain, add an amount of water again and mix thoroughly;
(3), baking
The slurry that mixes up is put into the pan equal baking in shop, thickness 1.5-20 millimeter, baking temperature 80-120 degree, time 3-5 minute;
(4), slitting
Be cut into strip after the face piece that baking is good is folded into three layers and get final product metering packing.
The present invention is on the main formula basis, and adding corn, millet can be produced the staple food food that is fit to popular taste; Adding red rice, Chinese sorghum can be produced the staple food food that is fit to northern taste; Adding mung bean flour, cactus juice can be produced the staple food food of delicate fragrance taste; Adding black rice, buckwheat flour can be produced the staple food food of fragrant glutinous taste.
Product instant of the present invention has the multiple eating method, and (1) can stir-fry and eat, and after softening in 3-5 minute with emerge in worm water, adds edible oil, salt frying; (2) the food method as noodles; (3), put into chafing dish and scald food after 3-5 minute with emerge in worm water; Also available boiling water bubble food or roasting food when (4) picnicing.
Product of the present invention is owing to comprise multiple components, so nutritious, manufacturing process is good pollution-free food not with flavor enhancement, pigment and anticorrisive agent, has enriched the staple food product on people's dining table, and its cost of manufacture is low, can satisfy all kinds of crowds' in north and south taste.
The specific embodiment
By embodiment the present invention is further described.
Embodiment 1
Take off the row raw material, staple food grain comprises:
Hybridization rice 1500
Scented rice 750
Flour 500
Soya bean 500
Corn 750
Millet 500
Auxiliary material comprises:
Green starch 250
Carrot 100
Verdant 50
Sesame 25
Shelled peanut 50.
It is concrete that to add process as follows:
(1), embathes
(1), the above-mentioned institute raw material of getting is cleaned;
(2), with after the broken peeling of soya bean and corn, soaked respectively 24 hours; Need in the immersion process to clean 1-2 time to there not being the water of mixing with clear water;
(3), will hybridize rice, scented rice, millet soaked 12 hours; Need in the immersion process with clear water clean 1-2 time clear to water;
(2), defibrination
(1), soaked soybean, corn, hybridization rice, scented rice, millet are added 0.5 times water mill pulping respectively, defibrination adopts fiberizer;
(2), above-mentioned several staple food grain slips are mixed to mix thoroughly put into fiberizer, regrinding, it is standby once to starch;
(3), fry sesame, shelled peanut standby;
(4), carrot, the verdant chopping cleaned is standby;
(5), in the slurry of the sesame with frying, the carrot of chopping, verdant adding staple food grain, add an amount of water again and mix thoroughly;
(3), baking
The slurry that mixes up is put into the pan equal baking in shop, 3 millimeters of thickness, baking temperature 80-120 degree, times 3 clock;
(4), slitting
The face piece that baking is good is golden yellow, is cut into strip after the face piece that baking is good is folded into three layers and gets final product metering packing.
Embodiment 2
Take off the row raw material, staple food grain comprises:
Hybridization rice 1500
Scented rice 750
Flour 500
Yellow 500
Red rice 1500
Jowar 500
Auxiliary material comprises:
Green starch 200
Carrot 75
Verdant 50
Sesame 25.
Concrete processing method is the same substantially, and wherein jowar was soaked 12 hours; Need in the immersion process with clear water clean 1-2 time clear to water.
The product of making is for red.
Embodiment 3
Take off the row raw material, staple food grain comprises:
Hybridization rice 800
Scented rice 750
Flour 750
Soya bean 500
Green rice
Auxiliary material comprises:
Green starch 250
Carrot 50
Verdant 50
White sesameseed 25
Cactus juice 100.
Concrete method of operating is real with embodiment 1, and products obtained therefrom is a light green.
Embodiment 4
Take off the row raw material, staple food grain comprises:
Hybridization rice 800
Scented rice 750
Flour 750
Soya bean 500
Black rice 1000
Buckwheat flour 500
Auxiliary material comprises:
Green starch 200
Carrot 50
White sesameseed 25.
Technological method for processing is the same substantially, and products obtained therefrom is a black.
Embodiment 5
Take off the row raw material, staple food grain comprises:
Hybridization rice 2000
Scented rice 1000
Flour 750
Soya bean 500
Auxiliary material comprises:
Green starch 200
Carrot 100
Verdant 50
Semen sesami nigrum 25
Shelled peanut 50.
Its preparation method is substantially with embodiment 1, and products obtained therefrom is a white.
Claims (6)
1, a kind of composite nutrient food is characterized in that:
A, staple food grain comprise
Hybridization rice 1200-2000
Scented rice 500-900
Flour 400-600
Yellow 400-600
B, auxiliary material comprise
Green starch 180-300
Carrot 80-130
Verdant 50-80
Sesame 20-35
2, a kind of composite nutrient food according to claim 1, it is characterized in that: described staple food grain also comprises:
Corn 500-900
Millet 100-250
3, a kind of composite nutrient food according to claim 1, it is characterized in that: described staple food grain also comprises:
Red rice 1200-1600
Chinese sorghum 300-600
4, a kind of composite nutrient food according to claim 1, it is characterized in that: described staple food grain also comprises:
Black rice 800-1200
Buckwheat flour 400-600
5, a kind of composite nutrient food according to claim 1, it is characterized in that: described auxiliary material also comprises:
Cactus juice 100-150
Shelled peanut 20-60
6, the preparation method of a kind of composite nutrient food according to claim 1 is characterized in that:
(1), embathes
(1), getting above-mentioned raw materials respectively by prescription cleans;
(2), with after the broken peeling of soya bean and corn, soaked respectively 24-48 hour; Need in the immersion process to clean 1-2 time to there not being the water of mixing with clear water;
(3), will hybridize rice, scented rice, millet soaked 12-24 hour; Need in the immersion process with clear water clean 1-2 time clear to water;
(2), defibrination
(1), soaked soybean, corn, hybridization rice, scented rice, millet are added 0.5 times water mill pulping respectively, defibrination adopts fiberizer;
(2), above-mentioned several staple food grain slips are mixed to mix thoroughly put into fiberizer, regrinding, it is standby once to starch;
(3), sesame is fried standby;
(4), carrot, the verdant chopping cleaned is standby;
(5), in the slurry of the sesame with frying, the carrot of chopping, verdant adding staple food grain, add an amount of water again and mix thoroughly;
(3), baking
The slurry that mixes up is put into the pan equal baking in shop, thickness 1.5-20 millimeter, baking temperature 80-120 degree, time 3-5 minute;
(4), slitting
Be cut into strip after the face piece that baking is good is folded into three layers and get final product metering packing.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA2005100449929A CN1951213A (en) | 2005-10-20 | 2005-10-20 | A compound nutrition food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA2005100449929A CN1951213A (en) | 2005-10-20 | 2005-10-20 | A compound nutrition food |
Publications (1)
Publication Number | Publication Date |
---|---|
CN1951213A true CN1951213A (en) | 2007-04-25 |
Family
ID=38057932
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNA2005100449929A Pending CN1951213A (en) | 2005-10-20 | 2005-10-20 | A compound nutrition food |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1951213A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077266A (en) * | 2015-10-09 | 2015-11-25 | 安徽燕之坊食品有限公司 | Buckwheat grain health care food and preparation method thereof |
CN105901511A (en) * | 2016-04-18 | 2016-08-31 | 杨江东 | Mung bean instant noodle and preparation method thereof |
-
2005
- 2005-10-20 CN CNA2005100449929A patent/CN1951213A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077266A (en) * | 2015-10-09 | 2015-11-25 | 安徽燕之坊食品有限公司 | Buckwheat grain health care food and preparation method thereof |
CN105901511A (en) * | 2016-04-18 | 2016-08-31 | 杨江东 | Mung bean instant noodle and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1061832C (en) | Natural full nutrient rice crust and its producing method | |
CN103732079A (en) | A method for making legume-based nutritional products | |
CN102038140A (en) | Pearl rice flour and making method thereof | |
CN105105006A (en) | Potato hot dry noodles prepared with potatoes as main raw material and making method thereof | |
KR101572195B1 (en) | Manufacturing method of cudrania tricuspidate donut | |
CN101411443A (en) | Technique for processing sweet potato rice | |
CN101019670B (en) | Production process of sausage with starch and candied plant | |
CN101897403A (en) | Fine and coarse food grain delicate instant noodle | |
CN101461517A (en) | Nutrition rice and method for processing the same | |
CN105594814A (en) | Purple sweet potato and vanilla flavored sandwiched wafer biscuits and preparation method thereof | |
CN102308857B (en) | Corn biscuit flour and production method thereof | |
CN102113647A (en) | Making method of yam and potato fine dried noodles | |
CN1951213A (en) | A compound nutrition food | |
KR101757698B1 (en) | Rice noodle manufactoring method and rice noodle using paprika | |
CN101263874A (en) | Fish bait and preparation thereof | |
KR20170128028A (en) | Method for preparing functional noodle containing hempseed and functional noodle prepared therefrom | |
CN101317643A (en) | Bean sprout seedling vermicelli and preparation thereof | |
KR20020078823A (en) | a manufacturing method of the multicolored noodles | |
KR20150031620A (en) | Manufacturing Method of Premix Flour of Bindaetteok | |
CN1188606A (en) | Producing technology for fine dried noodles made from potato and flour | |
KR20090010443U (en) | Method for producing and using a Japanese apricot for avariety of Food. | |
KR101580963B1 (en) | Nutrition edible Paste and the manufacture Method | |
KR20030015335A (en) | Method for preparing cereal instant noodles(ramyeon) | |
CN104996517A (en) | Peanut kernel crisp biscuits and preparation method thereof | |
KR20170022034A (en) | Prawn gangjeong including seed and manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |