CN102389075B - Nutritious lunch composition - Google Patents
Nutritious lunch composition Download PDFInfo
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- CN102389075B CN102389075B CN 201110367886 CN201110367886A CN102389075B CN 102389075 B CN102389075 B CN 102389075B CN 201110367886 CN201110367886 CN 201110367886 CN 201110367886 A CN201110367886 A CN 201110367886A CN 102389075 B CN102389075 B CN 102389075B
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Abstract
A nutritious lunch composite consists of a component I, a composite II, a composite III, a composite IV and a composite V, is rich in nutrition, easy to absorb by intestinal tract environment, promotes the growth and development of bones of children and youngsters, and is beneficial to health; and the raw materials of the nutritious lunch composite are easy to obtain and the preparation process is simple.
Description
Technical field
The present invention relates to a kind of nutritious lunch composite, the nutritious lunch composite that the teenager that particularly suits eats.
Background technology
Because diet, the phytic acid that contains in the food, tannic acid, and the intake of the plant component such as cellulose is not suitable for, and can cause the actual absorption that hinders zinc in the food of intestinal environment in the body, and calcium phosphorus ration lacked of proper care, ascorbic shortage.These factors, the phenomenon that namely can cause the teenager to lose the appetite occurs.Must relate on ordinary days life, study if teenager's appetite is affected, other functions of health are descended bring out more disease and affect teen-age growth and development.Curative drug and health care preventive medicine not only can not tackle the problem at its root, and we have eaten again the various bad additive components such as anticorrisive agent when more having these medicines of use.So attention and improvement from diet are only the most scientific the most healthy method of nutrition.In the diet, the nutrient content of food is one of them aspect, and what is more important makes up a suitable intestinal environment, improves the absorptivity to nutrient.So the collocation of food is particularly important, delicious perfect adaptation with nutrition is the same of extensive knowledge and profound scholarship with the long history of China.
Summary of the invention
Of the present inventionly provide a kind of nutritious lunch composite.
Nutritious lunch composite of the present invention, by component I, component I I, component III, component I V and component V form:
Wherein, component I prepares by following method, comprises the steps:
1. by mass parts, with 45～55 parts in rice, 4.5～5.5 parts of the seeds of Job's tears, 4.5～5.5 parts of red beans, 4.5～5.5 parts of oatmeals, 4.5～5.5 parts of dry wolfberry, 1.4～1.6 parts in olive oil and 45～55 parts of mixing of water;
2. under 100 ℃, slaking 20min in the boiling water steam bath;
3. by mass parts, add 4.5～5.5 parts cigarette meat, continue slaking 5min;
4. by mass parts, add 2.7～3.3 parts green onion, 2.7～3.3 parts Semen sesami nigrum;
Wherein, component I I prepares by following method, comprises the steps:
1. by mass parts, with 9～11 parts in peeled shrimp, 3.6～4.4 parts in soy sauce, 2.7～3.3 parts of cooking wine, 5.4～6.6 parts of white granulated sugars, 1.4～1.6 parts of mixing and stirring of Zanthoxylum essential oil, get mixed material;
2. by mass parts, with 27～33 parts in flour, 4.5～5.5 parts of mustard meals, 1.8～2.2 parts in yeast, 10.8～13.2 parts of mixing and stirring of water, in temperature 45 C～55 ℃, be shaped to the dough sheet that diameter is 5～7cm flat behind humidity 60%～75% bottom fermentation 1h;
3. mixed material 1. is placed in the dough sheet of flat 2., is shaped to dough;
4. with dough, under 100 ℃, slaking 10min in the boiling water steam bath;
Wherein, component III prepares by following method, comprises the steps:
1. by mass parts, with 63～77 parts of butterfish, 9～11 parts in egg white, 2.7～3.3 parts of cooking wine, 0.9～1.1 part of salt, 2.7～3.3 parts of monosodium glutamates, 1.8～2.2 parts of pepper powders and 13.5～16.5 parts of mixing of water;
2. be shaped to the sphere that diameter is 4cm;
3. at 100 ℃ curing in water 2min;
Wherein, component I V prepares by following method, comprises the steps:
1. by mass parts, with 45～55 parts of doll's dishes, 4.5～5.5 parts of crab leg-foods, 4.5～5.5 parts of quail eggs, 9～11 parts in auricularia auriculajudae, carrot 9～11 9～11 parts of Fen, Amorphophalus rivieris, 4.5～5.5 parts of porks, 0.9～1.1 part of salt, 2.7～3.3 parts of chickens' extracts, 1.8～2.2 parts of cooking wine, 45～55 parts of bone soups, 1.8～2.2 parts of aniseed, 0.9～1.1 part of Zanthoxylum essential oil, 1.8～2.2 parts of green onions, 0.9～1.1 part of ginger and 0.9～1.1 part of mixing of garlic;
2. at 100 ℃ of lower slaking 5min;
Wherein, component V prepares by following method, comprises the steps:
1. by mass parts, with 36～44 parts of celeries, 9～11 parts of lilies, 9～11 parts on mushroom, 9～11 parts in capsicum, 1.8～2.2 parts of green onions, 0.9～1.1 part of ginger, 0.9～1.1 part of garlic and 0.9～1.1 part of mixing of salt;
2. by mass parts, add 2.7～3.3 parts salad oil, under 150 ℃, stir 1min;
3. by mass parts, add 4.5～5.5 parts pineapple and 3.6～4.4 parts dried meat floss.
Component I also comprises the step to pretreatment of raw material in the described nutritious lunch composite of the invention described above, described preliminary treatment be rice, the seed of Job's tears, red bean respectively water clean the dry wolfberry 5min that is soaked in water.
Also comprise the step to dough fermentation in the described nutritious lunch composite of the invention described above before the component I I slaking, described fermentation is to be 50 ℃ in temperature, and humidity is 50% bottom fermentation 8min.
Component I V also is included in before the slaking in the described nutritious lunch composite of the invention described above, is 1.4～1.6 corn oil with pork, green onion, ginger, garlic and mass parts, 150 ℃ of lower steps that stir 2min.
Component V also comprises the step to pretreatment of raw material in the described nutritious lunch composite of the invention described above, described preliminary treatment is that celery is made 4cm length, diameter is the strip of 5mm, and mushroom and capsicum are made the silk that diameter is 5mm, and it is 1～2cm that green onion, ginger and garlic are made volume
3Bulk.
The positive useful effect that the present invention produces: nutritious lunch composite of the present invention is nutritious, is easy to intestinal environment and absorbs, and can promote growing of children and adolescents bone, and is good for health; And the raw material of nutritious lunch composite is easy to get, and preparation process is simple.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.Raw material used in the present invention is red bean (Vigna angularis (Villd.) Ohwi et Ohashi), the fruit of Chinese wolfberry (Lycium chinense Miller), Semen sesami nigrum (Sesamum indicum Linn.), auricularia auriculajudae (Auricularia auricula (L.Ex Hook.)), carrot (Daucus carota Linn.var.sativa Hoffm.) Amorphophalus rivieri (Amorphophallus rivieri Durieu), celery (Apium graveolens Linn.), lily (Lilium brownii var.viridulum), mushroom (Lentinus edodes (Berk.) Sing), capsicum (Capsicum annuum Linn.).Grain and oil (Yingkou) Co., Ltd in olive oil, salad oil, corn oil derive from and praise; Cigarette meat is purchased from Wuhan really green rich commerce and trade Co., Ltd; Dried meat floss derives from granary dried meat floss Food Co., Ltd.
Embodiment 1
The preparation of each component:
The preparation method of component I:
Step 1.50g rice, the 5g seed of Job's tears, 5g red bean respectively water clean, the 5g dry wolfberry 5min that is soaked in water;
Step 2. is with rice, the seed of Job's tears, red bean, the fruit of Chinese wolfberry and oatmeal 5g, olive oil 1.5g, water 50g slaking 20min in 100 ℃ of lower boiling water steam baths;
Step 3. joins 5g cigarette meat in the step 2, continues slaking 5min;
Step 4. adds 3g green onion and 3g Semen sesami nigrum.
The preparation method of component I I:
10g peeled shrimp and 4g soy sauce, 3g cooking wine, 6g white granulated sugar and 1.5g Zanthoxylum essential oil mixing and stirring that step 1. is long with 1cm get mixed material;
Step 2. at temperature 45 C, is shaped to dough sheet that diameter be the flat of 5cm behind the humidity 60% bottom fermentation 1h with 5g mustard meal, 30g flour, 2g yeast and 12g water mixing and stirring;
Step 3. is placed on the mixed material of step 1 in the dough sheet of flat of step 2, is shaped to dough;
Step 4. is 50 ℃ with dough in temperature, and humidity is 50% bottom fermentation 8min;
Step 5. is dough, at 100 ℃, and slaking 10min in the boiling water steam bath.
The preparation method of component III:
Step 1. gets mixed material with butterfish 70g, egg white 10g, cooking wine 3g, salt 1g, monosodium glutamate 3g, pepper powder 2g and water 15g mixing and stirring;
Step 2. is shaped to the sphere that diameter is 4cm with mixed material;
Step 3. is at 100 ℃ of curing in water 2min.
The preparation method of component I V:
Step 1. stirs 2min with 5g pork, 2g green onion, 1g ginger, 1g garlic and 1.5g corn oil under 150 ℃;
Step 2. adds 50g doll's dish, 5g crab leg-food, 5g quail egg, 10g auricularia auriculajudae, 10g carrot, 10g Amorphophalus rivieri, 1g salt, 3g chickens' extract, 2g cooking wine, 50g bone soup, 2g aniseed, 1g Zanthoxylum essential oil, at 100 ℃ of lower slaking 5min.
The preparation method of component V:
Step 1.40g celery celery is made 4cm length, diameter is the strip of 5mm, and 10g mushroom and 10g capsicum are made the silk that diameter is 5mm, and 2g green onion, 1g ginger and 1g garlic are made the bulk that volume is 1cm3;
Step 2. adds 10g lily and 1g salt, adds the 3g salad oil, under 150 ℃, stirs 1min;
Step 3. adds 5g pineapple and 4g dried meat floss.
Embodiment 2
The preparation of each component:
The preparation method of component I:
Step 1.45g rice, the 4.5g seed of Job's tears, 4.5g red bean respectively water clean, the 4.5g dry wolfberry 5min that is soaked in water;
Step 2. is with rice, the seed of Job's tears, red bean, the fruit of Chinese wolfberry and oatmeal 4.5g, olive oil 1.5g, water 45g slaking 20min in 100 ℃ of lower boiling water steam baths;
Step 3. joins 5g cigarette meat in the step 2, slaking 5min in the boiling water steam bath;
Step 4. adds 2.7g green onion and 2.7g Semen sesami nigrum.
The preparation method of component I I:
9g peeled shrimp and 3.6g soy sauce, 2.7g cooking wine, 5.4g white granulated sugar and 1.4g Zanthoxylum essential oil mixing and stirring that step 1. is long with 3cm get mixed material;
Step 2. 55 ℃ of temperature, is shaped to dough sheet that diameter be the flat of 7cm behind the humidity 75% bottom fermentation 1h with 4.5g mustard meal, 27g flour, 1.8g yeast and 11g water mixing and stirring;
Step 3. is placed on the mixed material of step 1 in the flat dough sheet of step 2, is shaped to dough;
Step 4. is 50 ℃ with dough in temperature, and humidity is 50% bottom fermentation 8min;
Step 5. is dough, at 100 ℃, and slaking 10min in the boiling water steam bath.
The preparation method of component III:
Step 1. gets mixed material with butterfish 63g, egg white 9g, cooking wine 2.7g, salt 0.9g, monosodium glutamate 2.7g, pepper powder 1.8g and water 13.5g mixing and stirring;
Step 2. is shaped to the sphere that diameter is 4cm with mixed material;
Step 3.100 ℃ curing in water 2min.
The preparation method of component I V:
Step 1. stirs 2min with 4.5g pork, 1.8g green onion, 0.9g ginger, 0.9g garlic and 1.4g corn oil under 150 ℃;
Step 2. adds 45g doll's dish, 4.5g crab leg-food, 4.5g quail egg, 9g auricularia auriculajudae, 9g carrot, 9g Amorphophalus rivieri, 0.9g salt, 2.7g chickens' extract, 1.8g cooking wine, 45g bone soup, 1.8g aniseed, 0.9g Zanthoxylum essential oil, at 100 ℃ of lower slaking 5min.
The preparation method of component V:
Step 1.36g celery is made 4cm length, diameter is the strip of 5mm, and 9g mushroom and 9g capsicum are made the silk that diameter is 5mm, and it is 2cm that 1.8g green onion, 0.9g ginger and 0.9g garlic are made volume
3Bulk;
Step 2. adds 9g lily and 0.9g salt, adds the 2.7g salad oil, under 150 ℃, stirs 1min;
Step 3. adds 4.5g pineapple and 3.6g dried meat floss.
Embodiment 3
The preparation method of component I:
Step 1.55g rice, the 4.5g seed of Job's tears, 5.5g red bean respectively water clean, the 5g dry wolfberry 5min that is soaked in water;
Step 2. is with rice, the seed of Job's tears, red bean, the fruit of Chinese wolfberry and oatmeal 5g, olive oil 1.5g, water 45g slaking 20min in 100 ℃ of lower boiling water steam baths;
Step 3. joins 4.5g cigarette meat in the step 2, slaking 5min in the boiling water steam bath;
Step 4. adds 3g green onion and 3.3g Semen sesami nigrum.
The preparation method of component I I:
11g peeled shrimp and 4g soy sauce, 3.3g cooking wine, 6g white granulated sugar and 1.5g Zanthoxylum essential oil mixing and stirring that step 1. is long with 2cm get mixed material;
Step 2. at temperature 50 C, is shaped to dough sheet that diameter be the flat of 5cm behind the humidity 70% bottom fermentation 1h with 4.5g mustard meal, 33g flour, 2.2g yeast and 12g water mixing and stirring;
Step 3. is placed on the mixed material of step 1 in the dough sheet of flat of step 2, is shaped to dough;
Step 4. is 50 ℃ with dough in temperature, and humidity is 50% bottom fermentation 8min;
Step 5. is dough, at 100 ℃, and slaking 10min in the boiling water steam bath.
The preparation method of component III:
Step 1. gets mixed material with butterfish 77g, egg white 9g, cooking wine 3g, salt 1g, monosodium glutamate 3.3g, pepper powder 1.8g and water 15g mixing and stirring;
Step 2. is shaped to the sphere that diameter is 4cm with mixed material;
Step 3. is at 100 ℃ of curing in water 2min.
The preparation method of component I V:
Step 1. stirs 2min with 4.5g pork, 1.8g green onion, 0.9g ginger, 1g garlic and 1.5g corn oil under 150 ℃;
Step 2. adds 50g doll's dish, 4.5g crab leg-food, 5.5g quail egg, 9g auricularia auriculajudae, 10g carrot, 9g Amorphophalus rivieri, 0.9g salt, 3g chickens' extract, 2.2g cooking wine, 50g bone soup, 2g aniseed, 1.1g Zanthoxylum essential oil, at 100 ℃ of lower slaking 5min.
The preparation method of component V:
Step 1.44g celery is made 4cm length, diameter is the strip of 5mm, and 9g mushroom and 10g capsicum are made the silk that diameter is 5mm, and 2g green onion, 0.9g ginger and 1g garlic are made the bulk that volume is 1cm3;
Step 2. adds 11g lily and 1g salt, adds the 2.8g salad oil, under 150 ℃, stirs 1min;
Step 3. adds 5g pineapple and 3.6g dried meat floss.
The nutritional labeling test result of the nutritious lunch composite of embodiment is as shown in table 1: the nutritional labeling ratio of nutritious lunch composite of the present invention is higher than 1/3 ratio of the required nutritional labeling of human body whole day as can be seen from Table 1, can satisfy the required nutritional labeling of teenager's human body lunch.
Table 1
Annotate: actual value is the nutritional labeling of nutritious lunch composite; Scale value is the required nutritional labeling of teenager's human body whole day; Ratio is the ratio that the nutritional labeling of nutritious lunch composite accounts for the required nutritional labeling of human body whole day.
Claims (1)
1. nutritious lunch composite, by components I, compositionⅱ, the component III, component IV and component V form: wherein, components I prepares by following method, comprises the steps:
1. with rice, the seed of Job's tears, red bean respectively water clean the dry wolfberry 5min that is soaked in water;
2. by mass parts, with 45 ~ 55 parts in rice, 4.5 ~ 5.5 parts of the seeds of Job's tears, 4.5 ~ 5.5 parts of red beans, 4.5 ~ 5.5 parts of oatmeals, 4.5 ~ 5.5 parts of dry wolfberry, 1.4 ~ 1.6 parts in olive oil and 45 ~ 55 parts of mixing of water;
3. under 100 ℃, slaking 20min in the boiling water steam bath;
4. by mass parts, add 4.5 ~ 5.5 parts cigarette meat, continue slaking 5min;
5. by mass parts, add 2.7 ~ 3.3 parts green onion, 2.7 ~ 3.3 parts Semen sesami nigrum;
Wherein, compositionⅱ prepares by following method, comprises the steps:
1. by mass parts, with 9 ~ 11 parts in peeled shrimp, 3.6 ~ 4.4 parts in soy sauce, 2.7 ~ 3.3 parts of cooking wine, 5.4 ~ 6.6 parts of white granulated sugars, 1.4 ~ 1.6 parts of mixing and stirring of Zanthoxylum essential oil, get mixed material;
2. by mass parts, with 27 ~ 33 parts in flour, 4.5 ~ 5.5 parts of mustard meals, 1.8 ~ 2.2 parts in yeast, 10.8 ~ 13.2 parts of mixing and stirring of water, in temperature 45 C ~ 55 ℃, be shaped to the dough sheet that diameter is 5～7cm flat behind humidity 60% ~ 75% bottom fermentation 1h;
3. mixed material 1. is placed in the dough sheet of flat 2., is shaped to dough;
4. with dough, be 50 ℃ in temperature, humidity be behind the 50% bottom fermentation 8min under 100 ℃, slaking 10min in the boiling water steam bath;
Wherein, the component III prepares by following method, comprises the steps:
1. by mass parts, with 63 ~ 77 parts of butterfish, 9 ~ 11 parts in egg white, 2.7 ~ 3.3 parts of cooking wine, 0.9 ~ 1.1 part of salt, 2.7 ~ 3.3 parts of monosodium glutamates, 1.8 ~ 2.2 parts of pepper powders and 13.5 ~ 16.5 parts of mixing of water;
2. be shaped to the sphere that diameter is 4cm;
3. at 100 ℃ curing in water 2min;
Wherein, the component IV prepares by following method, comprises the steps:
1. be 1.4 ~ 1.6 corn oil with 0.9 ~ 1.1 part of 4.5 ~ 5.5 parts of pork, 1.8 ~ 2.2 parts of green onions, 0.9 ~ 1.1 part of ginger, garlic and mass parts by mass parts, at 150 ℃ of lower 2min that stir;
2. by mass parts, 0.9 ~ 1.1 part of 45 ~ 55 parts of doll's dish, 4.5 ~ 5.5 parts of crab leg-foods, 4.5 ~ 5.5 parts of quail eggs, 9 ~ 11 parts in auricularia auriculajudae, carrot 9 ~ 11 9 ~ 11 parts of Fen, Amorphophalus rivieris, 0.9 ~ 1.1 part of salt, 2.7 ~ 3.3 parts of chickens' extracts, 1.8 ~ 2.2 parts of cooking wine, 45 ~ 55 parts of bone soups, 1.8 ~ 2.2 parts of aniseed, Zanthoxylum essential oil are mixed with the material that 1. step obtains;
3. at 100 ℃ of lower slaking 5min
Wherein, the component V prepares by following method, comprises the steps:
1. celery is made 4cm long, diameter is the strip of 5mm, and mushroom and capsicum are made the silk that diameter is 5mm, and it is 1～2cm that green onion, ginger and garlic are made volume
3Bulk;
2. by mass parts, with 36 ~ 44 parts of celeries, 9 ~ 11 parts of lilies, 9 ~ 11 parts on mushroom, 9 ~ 11 parts in capsicum, 1.8 ~ 2.2 parts of green onions, 0.9 ~ 1.1 part of ginger, 0.9 ~ 1.1 part of garlic and 0.9 ~ 1.1 part of mixing of salt;
3. by mass parts, add 2.7 ~ 3.3 parts salad oil, under 150 ℃, stir 1min;
4. by mass parts, add 4.5 ~ 5.5 parts pineapple and 3.6 ~ 4.4 parts dried meat floss.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110367886 CN102389075B (en) | 2011-11-18 | 2011-11-18 | Nutritious lunch composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110367886 CN102389075B (en) | 2011-11-18 | 2011-11-18 | Nutritious lunch composition |
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| CN102389075A CN102389075A (en) | 2012-03-28 |
| CN102389075B true CN102389075B (en) | 2013-02-20 |
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| CN 201110367886 Expired - Fee Related CN102389075B (en) | 2011-11-18 | 2011-11-18 | Nutritious lunch composition |
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| CN103461756B (en) * | 2013-08-29 | 2014-06-25 | 山东卫康生物医药科技有限公司 | Mixed grain rice total nutrient formula food for patient with cancer |
| CN103829140A (en) * | 2014-03-25 | 2014-06-04 | 张立芬 | Cereal powder with functions of losing weight and reducing blood sugar |
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| CN100455211C (en) * | 2006-11-23 | 2009-01-28 | 张宏翼 | Fat reducing lunch made by Chinese wolfberry medlar and preparation method thereof |
| CN102132814A (en) * | 2011-02-23 | 2011-07-27 | 周鑫 | Functional composite |
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