CN106805097A - Nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake, the nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake is made using moisture contained in natural fresh food materials, nutrition, taste/local flavor, pigment as unique water source, unique nutrition, unique seasoning, unique pigment.The invention also discloses the preparation method of the nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake.The various nutritional ingredients of adequate cause natural fresh food materials are capable of in nutrition of the invention, taste, color word figure rice/congee/ground rice/fried rice noodles/rice cake/rice cake, taste, color avoid using drinking water or other non-water from natural food materials, avoid using the nutrition in non-natural food materials, pigment and flavor enhancement, after being equipped with various natural food materials, rice/congee/ground rice/fried rice noodles/rice cake/rice cake/the color, smell and taste of acquisition are all good, and can meet the health diet nutritional guidelines of various countries' recommendation.

Description

Nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake and preparation method thereof

Technical field

It is only to use natural fresh food as unique on a kind of specifically the invention belongs to food technology field Water source, nutrition enhancer, taste modulators and color adaptation agent are come the nutrition, taste, the color word figure rice/congee/rice that make Powder/fried rice noodles/rice cake/rice cake and preparation method thereof.

Background technology

General pot for cooking rice is cooked process steps：(1) rice is washed；Impurity and peculiar smell of the main purpose on the attached work what grain of rice is washed away. A meter process is washed, during moisture Hui Seepage enter the grain of rice (such as water have peculiar smell can also enter therewith).Part nutrition can also be washed off simultaneously, institute A meter time is washed with shortening of trying one's best；

(2) soak：Because the dry grain of rice is-solid fine and close solid bodies, the main purpose of immersion is to make water logical from appearance Diffusion is crossed into going to progressively reach water saturation process in the middle of rice.Its process is that the physical adsorption water and water diffusion process of rice are Individual slow process, its scattering and permeating coefficient is the function of uniform temperature.Moisture content fills part into the starch that can also intensify in rice in the grain of rice Ferment, promotes Starch Conversion saccharogenesis to help be gelatinized (curing) process, rice grain is had sweet taste and viscoplasticity.If soaking time is inadequate It is long, then water is not reached also in the middle of rice by diffusion and just begun to warm up, and grain of rice outer layer can first be gelatinized, cause moisture content be difficult into Enter grain of rice internal layer, cook come meal internal layer is more stiff, outer layer it is overly wet it is thick, lack viscoplasticity.

Amount of water：Added water when cooking very little, soaking time will not enough be cooked into half-cooked meal.Add water it is too many, cook what is come Meal paste, so the ratio that optimal amount of water is rice and water is 1：1.2, Xin meter can diminishing amount be 1.1, old rice can increase to 1.3 To 1.4 water.Can so allow starch to fully absorb water, cook the meal viscoplasticity come.But everyone taste not-, meal has viscoplasticity also simultaneously It is not everyone taste mouthfeel standard.So meal is hard, and it is soft, glue, it is tough, to chew, paste is that each one selects amount of water from the standard in the sixth of the twelve Earthly Branches.But Meet the rice that everyone mouthfeel is liked as several mouthfuls of only one of which pots for cooking rice of a old and the young are impossible to be made in the same time.

Soaked about 20~100 minutes before typically cooking, also promote water penetration to diffuse into rice with 40-50 DEG C of warm water rice dipping It is middle and reach water absorption saturation history, the time can be shortened.Simultaneously 37~45 DEG C be amylase activation optimum temperature.But such as The warm water that fruit adds cannot be incubated, and (how much depend on rice self-temperature) after rice mixing, and temperature can decline or even be down to one Half is following.But due to everyone taste not-, it is not everyone taste mouthfeel standard that meal has viscoplasticity yet.So meal is hard, it is soft, It is viscous, it is tough, to chew, paste is each one standard determines time and the temperature of immersion.

(3) cook：General saucepan or grill pan, can make temperature rapid increase, reach the purpose of gelatinization when cooking.But The temperature that diastase can have an effect is 37 DEG C~50 DEG C, and such as temperature rises too soon, and soaking time is not enough, and diastase is just Without sufficient time effect, the meal for cooking is also less sweet, and lacks viscoplasticity.Brown rice, red rice , rice because there is a meter skin work It is outer layer protection, then because of water penetration, to diffuse into the middle of rice and reach water absorption saturation history slower, need to steep more than 10 hours, heats The process of boiling is also corresponding more long.

(4) pot is boiled in a covered pot over a slow fire：Refer to that heating is cooked to water and almost absorbed by rice and when evaporation is dry, will be because of pot if continuing heating Height of the bottom anhydrous topical temperature more than 200 DEG C~400 DEG C causes rice coking, thus to cut off heating burning things which may cause a fire disaster, then using pot Interior temperature drops to 70 DEG C naturally, at the same time allow remaining moisture content between the grain of rice also fully to be absorbed again and soften the grain of rice, typically About 7~15 minutes.Therefore this step of stewing pot is required in the method boiled.But pot is not boiled in a covered pot over a slow fire by American-European such as Britain of some countries This-step, it is after rice and excessive water are boiled into several minutes together, that is, to stop heating, thin rice gruel is filtered, the remaining rice for boiling As rice.Due to water absorption not enough, starch gelatinization softens not enough this rice, thus this kind of rice mouthfeel is half-cooked sense.

It is disclosed both at home and abroad at present to cook rice and have (1) cooking rice：Be by drinking water (running water, well water, river, lake water or Spring) directly press 1 with rice：Heating makes boiling make starch gelatinization in rice after 1~3 mixing, and then cooking rice over a slow fire again makes the grain of rice fully well-done Soften and make.Cook congee in this way, the ratio of water and rice may be up to 1:5-10.

(2) Fried Rice with Vegetables：Be by well-done steamed rice and cut into slices, the vegetables of block are fried together；It is fried rice such as fried rice of Yangzhou style, new Plus slope fried rice, fried rice are also to fry well-done steamed rice and meat, egg, aquatic products and vegetables together.

(3) finger food：Also fried rice of Yangzhou style and fried rice with eggs-sample are similar to by well-done steamed rice and meat, egg, aquatic products and vegetables Mix and boiled.

(4) braised meal：It is that cooked dish is added in well-done steamed rice.

(5) rice served with meat and vegetables on top：It is by cooked dish lid to well-done steamed rice.

(6) fruit juice vegetable juice meal：That only the juice that is squeezed out using fruit and vegetable or add water is cooked, and fibre-rich, Albumen, vitamin and mineral matter are given it up including fat-soluble nutrients composition as dish slag and pomace, and this also creates secondary rubbish Rubbish pollutes, and quite wastes nutrition and raw material.

(7) vegetable leaf boiling water was scalded, then mashed into slurry, and then added water and cooked with rice.

Typically cook fried rice noodles process steps：It washes rice and immersion rice process and above-mentioned to cook rice process identical.The ratio of meter Yu Shui Example is 1：1.5~2.5. is the toughness for increasing powder, can add 3~6% flour and tapioca starch etc..After mashing, first oil is applied and is steamed Disk is anti-sticking, adds about 2~3 millimeters of steaming plate high in slurry, is steam heated to slurry and is cured into solid fraction rice skin.

Typically do ground rice process steps：It washes rice and the process of immersion rice and above-mentioned to cook rice process identical.Meter Yu Shui's Ratio is 1：1.5~2 is the toughness of increase powder, can add 3~6% flour and tapioca starch etc..After mashing, thick slurry is incorporated with Discharge orifice adds container, allows thick slurry to flow out naturally or squeeze into bar to boiling water into rice flour type.

Typically cook rice cake process steps：It washes rice and immersion rice process and above-mentioned to cook rice process identical.The ratio of meter Yu Shui Example is 1：1.5~3, to increase the alarmed and panicky soft of cake, can add 10~20% flour and sugar, 2~8% yeast be added, 25~35 DEG C fermentation is heated into cake to two volumes.Or without yeast, raising powder with soda helps to be foamed into cake.

Typically do rice cake process steps：Its wash rice with immersion rice process it is identical with above-mentioned rice process of doing, rice mashing after, pressure Squeeze out excessive liquid, wet-milling is inserted into cake mould, put and cake is cured into oven.

In addition, doing rice cake with soft cooked rice noodles, ground rice is broken into after rice is fried again, water-feeding oiling moistening ground rice makes it agglomerating Block, inserts cake mould, then dry into cake.

These ways are required for adding water, and vegetables and fruits meat is not completely combined among the grain of rice.But with solid block, Piece, bar, silk, group, broken form mix with cooked rice grains, it is impossible to which the cooked rice grains own wt for reaching more than 50% is from fruit thinning meat In.Also some vegetables or fruit meal only using part leaf, flower, meat and other stems, stalk, skin, core, seed, root etc. are discarded, Because it cannot solve the problems such as using hard, old these parts, crude fibre.Steamed rice among these is then rice and water ratio 1: Cooked under 1~1.5, all can be caused by (up to being higher than 300 DEG C) too high because of the temperature of oil cauldron in oil and vegetable with these fried rice cookings Unrighted acid in dish, meat, egg is oxidized to harmful oxidation product, while also destroying to thermo-responsive vitamin.

Do not found also on open source information simultaneously during slurry plus vegetable oil helps liposoluble substance dissolving and formed Oil-water emulsion is evenly distributed and improved unrighted acid, content of vitamin E with helping oil.

Do not find when cooking rice on open source information, the ratio of water or liquid and rice can be less than 0.8 yet.

Also do not find first makes the abundant absorption slurry of rice to saturation using dry blowing method on open source information, this rice is then taken again and is existed There is no water or liquid that lower cooking rice coexists.

Not find and use fresh food as the nutrition enhancer of rice and can basis by context of methods on open source information yet National dietary guidelines requirement calculates daily nutrition recommended amounts to select various food materials.

Do not find with less than 100 DEG C on open source information, with 90~95 DEG C of vapor (steam) temperature steamed rices, steamed rice congee, steamed rice powder yet.

Do not find yet hot pickled mustard tube juice on open source information, fruit juice or mashing when plus vegetable oil, in this way make fat in vegetables and fruits The nutritions such as vitamin, the pigment of dissolubility are not extracted completely.Fresh vegetables, fruit nutritious vitamin not just Water solubility, it is also fat-soluble, be not only distributed across on leaf and pulp, but be also distributed in leaf, skin, stalk, root, stem, block, In seed, Hua, Shi and hardening, aging, fibrosis position etc., some are on skin, seed, core, stem, stalk, root comprising more rich.Only squeeze Vegetable juice, fruit juice or only take its soft, meat, rely, still vegetal pole is not comprehensive at position for flower, and is that pole wastes vegetable and fruit resource, Cause secondary pollution.

Because domestic more than 90% consumer focuses on rice/congee/ground rice/rice cake cake white appearance and mouthfeel, because And it is to do rice made products with the highed milled rice for having taken off rice skin mostly to select.Certainly this also with the market without other more nutrient healths and (in addition to brown rice, but brown rice mouthfeel is too thick, while color and perfume are also unlike highed milled rice for consumer's selection for method with color Than).Highed milled rice is that paddy is formed through being polished for a plurality of times.Highed milled rice is the vitamin, mineral matter and fiber enriched in plumule and chaff skin Epidermis is destroyed entirely, only the meter Xin of remaining heat content, and its white appearance, smooth mouthfeel is soft, and stickiness is high, it is easy to chews, gulp down Pharynx and digestion.Long-term consumption highed milled rice easily triggers various chronic diseases such as diabetes, obesity, constipation.Brown rice is to compare highed milled rice More nutritious, but the boiling of brown rice hardly possible, poor taste and stickiness is low, hardly possible is chewed, swallowed.So, most people is not simultaneously liked and eats brown rice Meal.Like eating polished rice, smart face, this is to cause (every 100 grams of the ripe steamed rice nutrition in the middle U.S. of one of chronic disease major reason occurred frequently Citing such as table 1).

This just makes current rice/congee/ground rice/rice cake cake particularly pure white rice be low albumen, without dietary fiber, nothing The high heat Hi CHO of nutritious vitamin and mineral element is poor in order to solve the problems, such as this vitamin, some rice Artificial vitamin is added if Sino-America rich and powerful rice.

Table 1, the daily dietetic nutrition recommended amounts of China and the United States of Chinese steamed rice nutritive value compare

U.S.'s rice and rice such as table 2 (with reference to the national standard nutrient data base of United States Department of Agriculture website), can therefrom see Go out the unpolished-rice nutrient do not peeled to be contrasted with the rice nutrition after processing decortication.Rice loses more than 70% vitamin B1, B2, The beneficial mineral elements, more than 70% such as B5 (nicotinic acid) nutrition, more than 70% zinc, copper, potassium, more than 50% phosphorus, magnesium, iron Dietary fiber, more than 80% total fat, more than 70% unrighted acid, more than 30% albumen, almost a remaining carbon water Compound.And the rice made with this rice, its nutritive value is essentially identical with Chinese steamed rice.I.e. low albumen, low ore deposit Plain, the extremely low vitamin value of matter-element, no dietary fiber, by 100 grams as various dimension lifes in the ripe steamed rice per portion appetite Dietary guidelines of the element including albumen and two countries of dietary fiber China and America recommends the 2% of daily amount all not reach.But there is pole Carbohydrate high, but up to 116 kilocalories of heat.Even if having 3 parts of appetite i.e. 300 grams, the nutrition such as vitamin is not all up to yet 348 kilocalories are reached and (have accounted for nearly 18% daily recommendation heat, and be full carbohydrate to 3% recommended amounts, but heat The heat of release).

This is for as the nutrition of the cooked rice of staple food, it appears that just met the food (rubbish of junk food definition The definition of rubbish food：Heavy damage vitamin；Heat is excessive, nutritional ingredient is low).Although without serious during cooking rice Destruction dimension element, but during being processed to rice from grain, vitamin, albumen, dietary fiber are seriously removed, it is only remaining Starch carbohydrate and a small amount of albumen.

Medical journals《BMJ》One was delivered for tens of thousands of people, follow-up more than 4 years more than it is analytical Research shows that daily per 150 grams of highed milled rice of intake more, onset diabetes rate is increased by 11% to Asian！And eat steamed rice more Suffer from diabetes and to be higher by 55% than few food steamed rice！This be probably rice dietary fiber content it is too low, eat internal Starch carbohydrate in steamed rice is converted to glucose so that glucose rises rapidly in blood quickly.If foot Enough dietary fibers, can make this glucose conversion process slow.

It is low as protein content in the steamed rice/congee/ground rice/rice cake cake of staple food, but China and the United States dietary guidelines all Daily per kilogram of body weight is recommended to require supplementation with the albumen of 0.8~1.2g, because tissue is in addition to moisture, with protein content Highest, protein help digest absorb with the regulation enzyme of physiological action, hormone, the material of maintenance neurotransmitter normal delivery, support Resistant to infection disease etc., in life per in a flash, vivo protein is all constantly decomposed in the cell, it is therefore necessary to constantly give Body provides protein.

Mineral matter (inorganic salts) contained by steamed rice/congee/ground rice/rice cake cake is measured low and species is few.But mineral matter such as calcium, Potassium, magnesium, phosphorus, sodium, iron, copper, zinc, selenium, manganese etc. can not be generated in vivo, it is necessary to be obtained from food daily.Though mineral matter can not Heat energy is provided, but to constitute body tissue and maintaining normal physiological function necessary.

In addition vegetables are calcium, potassium, carrotene, iron, selenium, zinc, copper, riboflavin, ascorbic acid and cellulose in China's meals Deng main source, in general, the leaf color of leaf vegetables is deeper, institute's calcic, iron, carrotene, vitamin B2 and vitamin Also the more, many 1~2 times more general than light person of the content dark color dish leaf of wherein calcium and iron arrives decades of times to C；Carrotene, vitamin B2 and vitamin C are more 5~10 times or more than 10 times.

Heme iron in poultry meat, liver, poultry and the flesh of fish accounts for the 1/3 of iron in food total content, and its absorptivity is higher.Together When meat protein in cysteine content it is more, cysteine can promote the absorption of iron.Therefore, have in diet ox, sheep, pig, When chicken, duck and fish, can make the absorptivity of iron increases by 2~4 times, can improve hypoferric anemia.Equal content is rich in animal food The rich either water soluble vitamin such as fat-soluble A, vitamin D, vitamin K, vitamin E or B family vitamin, it is and poor The relevant vitamin B12 of blood.

Table 2, the rice gone out from United States Department of Agriculture's website data storehouse reference, steamed rice, the nutritional amt of brown rice steamed brown rice

It is also seen that total fat of steamed rice is almost nil from above-mentioned two table, just more without unrighted acid, this It is aliphatic acid needed by human, body can not synthesize, it is necessary to provided by food.Lack this material, will influence people intelligence, Memory and thinking ability, and it is possible to cause the death of brain cell.

Fat is generally divided into three kinds, i.e. saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acid.Containing saturated fat The food of fat acid refer mainly to animal and egg fat and；It is olive oil and tea oil, list that food containing monounsaturated fatty acids is represented Unsaturated fat has loss of weight and reduces the effect such as low-density lipoprotein；It is fish oil, beans that the food of pufa-containing is represented Oil, peanut oil and sesame oil.Recommending resident's daily intake in DRIs need to meet saturation Aliphatic acid：Monounsaturated fatty acids：Polyunsaturated fatty acid is substantially 1:1:1 ratio.Daily vegetable oil intake is recommended to answer Control is at 25~30 grams.This is also one of the reason for this method will add vegetable oil.

Current suitable drinking public water supply, well water, river, seawater and lake water have been contaminated and have presented peculiar smell.Color and Insoluble solidity thing or heavy metal are too high.Other China national drinking water standard regulation drinking water must sterilize, thus drinking water The sterilization strange smell that can be carried.These can not only influence the color of rice, can also influence the nutrient health of human body.This can be from More than 70% city dweller's selection bottled water can be seen that as drinking water rather than running water.

Furthermore water resource is also increasingly poor, if cooked per family spends 2 kg of water daily, Chinese 1,300,000,000 populations press five people As soon as family counts, You2.3Yi Ge families, if eat rice by 50% family, that is used in daily makees the water of meal and just has 2.3 Hundred million kilograms！Nearly equivalent to a water for Hangzhou West Lake of using up！

Explaining Chinese Soclety of Nutrition website《Chinese residents dietary guidelines》(2016) some is pointed out when：

1st, balanced diet pattern is to ensure the basis of human nutrition needs and health to the full extent, and daily meals should be wrapped Include the foods such as paddy potato class, vegetable and fruit class, livestock and poultry fish egg-milk, soy nuts class.Suggestion averagely daily intakes more than 12 kinds foods Thing.

2nd, vegetables and fruit are the important sources of vitamin, mineral matter, dietary fiber and phytochemical, and advocating meal meal has Vegetables, recommendation daily intakes 300~500 grams, and dark vegetable should account for 1/2.Fruit is eaten everyday, and recommendation daily intakes 200~350 grams Fresh fruit, fruit juice can not replace fresh fruit.

3rd, hypertensive epidemiological survey confirms that the intake of the illness rate of hypertension with salt is closely related.Meals If in salt increase, there is the unexpected danger of cardiovascular and cerebrovascular and just greatly increase.Feel and correct because taste is over-salty mistake The bad habit of amount addition salt and soy sauce, overall control is taken to the intake of daily salt.Chinese Soclety of Nutrition suggestion health into The intake of the salt of year people one day (including the salinity in soy sauce and other foods) is no more than 6 grams.But the investigation of 2012 It has been shown that, China resident everyone it is per day intake 10.5 grams of salt.Therefore reduce salinity and still need to effort.

4th, control addition sugar：Addition sugar refers to the artificial carbohydrate being added in food, with sweetness profile, be common are white Granulated sugar, soft white sugar, rock sugar and brown sugar.Excessive intake can increase the risk that carious tooth and Overweight-obesity occur.Therefore, in balanced diet Addition sugar is not required, about below 25g is preferably controlled in.

5th, vegetables and fruit are rich in vitamin, mineral matter, dietary fiber, and energy is low, for meeting human body micronutrient The need for element, occurrence risk of human body intestinal canal normal function and reduction chronic disease etc. is kept to play an important roll.In vegetables and fruits also Containing compositions such as various plant compounds, organic acid, aromatic substance and pigments, can improve a poor appetite, help digest, promote human body Health.

The content of the invention

Nutritious food suggestion it is an object of the invention to be based on above-mentioned Chinese NNFA, with fresh full vegetables, entirely The natural taste of fruit, meat eggs, it is not recommended that sugaring, with salt, plus artificial color etc., but it is subject to vegetable oil, cut using high speed height Under shear force, by these hard, old skins, stalk, stem, seed, core, crude fibre positions together with other soft, meat, fruit, flower, thin tissue site one Play slurry, micronizing.Water solubility, liposoluble vitamin, pigment is allowed to all to can extract out and in oil-water emulsion form Be allowed to can be arrived as open water supply, nutrition enhancing, taste modulators, not only color that color adaptation agent, boiling go out but also Nutrient health can three bowls of rice congees without dish of dry-eating.

Another object of the present invention is for one selection of consumer and goes to solve this without nutrition, and achromatization is dull, is not good for Steamed rice/congee/ground rice/rice cake the cake of health, and and do not use polluted source and take the cooking and the drink of substantial amounts of water resource Food mode.It is not required to add water, is not required to plus artificial color, be not required to sugaring, be not required to plus artificial flavors, be not required to adding preservative agent, is not required to add Artificial antioxidant, is not required to plus artificial foods' excipient, be not required to plus artificial battalion's element can according to fresh vegetables, fruit, meat eggs, Aquatic products come adjust nutrient content, local flavor, color, taste make be made absolutely natural color, rich in natural dietary fiber, Food rich in native protein, the nutrient health rich in natural complex and mineral element integrally combines three bowls of dry-eating of energy without dish Good to eat rice and the rice such as other nutrition good to eat coloury congee/ground rice/fried rice noodles/rice cake/rice cake food product.

Based on this, a kind of the first aspect of the invention, there is provided nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice Cake, the nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake with moisture contained in natural fresh food materials, nutrition, taste/ Local flavor, pigment are made as unique water source, unique nutrition, unique seasoning, unique pigment.

Further, the nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake is liquefied by natural fresh food materials Slurry afterwards is heated to ripe made overall rice/congee/ground rice/fried rice noodles/rice cake/rice cake after mixing and absorb with rice, Rather than separate piece, block, bar, silk, group, broken food materials and the grain of rice, the mixture of Rice ＆ peanut milk.

According to the present invention, the natural fresh food materials include the vegetables of plant, fruit and vegetable fat, the family of animal class The natural fresh food materials of fowl, aquatic products, birds, beasts and eggs and fat and mushroom.

According to the present invention, the rice for making nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake be selected from long-grained nonglutinous rice, Stalk rice, glutinous rice, glutinous rice, long-grained rice, short grain rice, full rice, brown rice, red rice, rice, black rice, purple rice, green rice, glutinous millet, wild rice and One or more in rice germ.

Preferably, the liquefaction of the natural fresh food materials refers to that natural fresh food materials are ground into liquid by mechanical means Content is not less than 65%, and Solid micro thing content is no more than 35% slurry, and in Solid micro thing, more than 3 millimeters Particle is not more than 10% total particle quantity, and the particle of 1~3 mm in size is not more than 30% total particle quantity, and remaining is less than 1 milli The particle of rice.

According to the present invention, the mechanical means includes：Mill is beaten, shears, compressing, impacting, expanding, being centrifuged, infrared ray, ultrasound Ripple, and microwave.

According to the present invention, the natural fresh food materials include skin, stalk, stem, root, seed, flower, leaf, meat, the knot of solid state Form tissue, muscle, fat, film, cell, seed and potato.

According to the present invention, described slurry is to discharge composition in the solid tissue for make under mechanism natural fresh food materials The water of sub- shape, organic acid, colloid, starch, sugar, mucus, albumen, amino acid, ketone glucoside, anthocyanidin, juice, pigment, steroid, dimension life Element, inorganic salts, mineral matter, fiber, pectin, pigment, local flavor, grease, volatile oil and the molecule not being completely broken are uniform It is mixed into water oil milkiness, color, taste/local flavor, the slurry shape of microparticle.

According to a preferred embodiment of the invention, described rice and the mixed proportion of the slurry of natural fresh food materials are 1：0.3 ~12 scope.

In the present invention, due to solid state fresh food materials by most of fluidization and fraction micronizing after, released The liquid water of releasing absorbs profit and is used for maturing process by rice enough, thus is not required to external adding water, i.e., the moisture content in fresh food materials It is unique water source.

In the present invention, because the fresh food materials of solid state are by after most of fluidization and fraction micronizing, food materials Central water colo(u)r can be dissolved in the water liquid in water-oil emulsion, and fat-soluble pigment can be dissolved in small in emulsion In oil droplet, therefore these water-soluble and liposoluble pigments can be absorbed by rice and dye, can be done while can be combined with the color of various food materials Various artistic colors and literature pattern, thus it is not required to additional pigment dyeing.

In the present invention, because the fresh food materials of solid state are by after most of fluidization and fraction micronizing, food materials are worked as Middle water soluble taste/local flavor can be dissolved in the water liquid in water-oil emulsion, and fat-soluble taste/local flavor can be dissolved in emulsion In tiny oil droplets in, therefore these water-soluble and liposoluble taste/local flavors can by rice absorb and strengthen fresh, sweet, bitter, salty, sour, sweet etc. The local flavor of taste and water fruits and vegetables, meat, egg fowl and aquatic products, thus it is not required to foreign flavors.

In the present invention, because the fresh food materials of solid state are by after most of fluidization and fraction micronizing, food materials are worked as Middle water-soluble nutrition can be dissolved in the water liquid in water-oil emulsion, and fat-soluble nutrients composition can be dissolved in emulsion Tiny oil droplets in, therefore the nutrition that these water-soluble and fat-soluble nutrients compositions can be absorbed by rice and strengthen rice reaches government and defends The diet nutritional guidelines and some crowds for having special diet requirement that raw department is recommended are required, thus are not required to outer Ensure Liquid increasing Plus agent.

The second aspect of the invention, there is provided the making of the nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake Method, the process that it makes includes with rice being well mixed slurry by proper proportion, after suitably soaking heating mixture to 90~ 105 DEG C, kept for 2~180 minutes, then stop heating, the temperature of rice made products is gradually down to 70~85 DEG C from 90~105 DEG C, Finally obtain nutrition, taste, color word figure rice/congee/ground rice/rice cake cake.

According to the present invention, the method for the heating includes steaming, boiling, stewing, and fries and toasts.

Depend on each one to rice it is hard, tough, chew, soft, bullet, paste requirement and be to cook, cook congee, do ground rice, cook rice cake, The requirement of rice cake is done, described rice and the ratio of the slurry of natural fresh food materials are 1：0.3~12 scope.

According to a preferred embodiment of the invention, the ratio of the slurries of the natural fresh food materials and rice is 1：0.3~12, It is 1.6~2.6 typically to require that rice has viscoelastic ratio；The water content of dry rice-as 10~14%, contain after immersion saturation Water is up to 40~60%.

Nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake of the invention has advantages below：

1st, the sudden and violent Deep-fried vegetable of high temperature oil cauldron, meat, the chance of aquatic products of chinese cooking are reduced, because this cooking method The vegetable oil rich in polyunsaturated fatty acid can be caused to be oxidized to aldehyde material that can be carcinogenic at high temperature.

During produced tiny oil droplets intersperse among air when the 2nd, reducing the sudden and violent Deep-fried vegetable meat aquatic products of high temperature oil cauldron.This is slightly oily Drop not only contaminated air but also can pollute kitchen and room furniture, and be inhaled into meeting in lung as a part of PM 2.5 The burden for causing PFT and the possibility for increasing other respiratory diseases.In October, 2016~December, China have 61 with Repeatedly there is the Amber Alert of haze, the oil fume caused by Chinese style cooking in upper big city, such as Beijing, Tianjin, Shijiazhuang Account for more than the 5% of haze formation.

3rd, water source money is dramatically saves on, in terms of national 2.3 hundred million families, daily savable water is equivalent to a Hangzhoupro The state West Lake.

4th, vegetables and fruit resource are greatly saved, allow the full fruit of full vegetables all to be taken food rather than only entering Shiqi leaf, flower, meat Tender soft position.So as to help consumer veterinary antibiotics, meat, aquatic products, albumen, fiber, vitamin, mineral matter element on the feed Reach the dietary guidelines requirement of the Ministry of Public Health of Chinese Government.Eliminate the eating habit of that the pure white rice without nutrition high heat.

5th, reduce the possibility using contaminated water source, if any the running water of peculiar smell (disinfectant taste), insoluble solid and Running water, well water, lake water river of heavy metals exceeding standard etc..Because the unique water source for using is from for example fresh vegetable of fresh food Water in dish, fruit, meat and aquatic products, is most to clean most pure and do not have peculiar smell this guarantees water source, so as to ensure that boiling goes out Meal the not contaminated water source of color influence.

6th, using fresh vegetables, fruit, meat, egg, milk, aquatic products, mushroom etc. as natural nutrition reinforcing agent, such as carrot, west Red persimmon etc. can provide abundant vitamin A, vitamin C, tomato pigment, carrotene, potassium, dietary fiber etc..As beans can provide Abundant vitamin B complex element, albumen and dietary fiber；As wild cabbage can provide abundant vitamin K, potassium and meals fibre Dimension；Meat and eggs can provide abundant vitamin D, B races element, lecithin；As ocean fish can provide abundant vitamin D and Wei Sheng Plain A；Such as vegetable oil can provide abundant vitamin E and unrighted acid.

7th, using fresh vegetables, fruit, meat, egg, milk, aquatic products, mushroom etc. as natural taste flavor enhancement, various vegetables Dish, fruit, meat, aquatic products have different flavor, fragrance and sweet, sour, bitter, peppery, salty, sweet, delicate flavour etc..By different proportionings, just May bring up local flavor and taste that each one likes.

8th, using fresh vegetables, fruit, meat, egg, milk, aquatic products, mushroom etc. as natural colour conditioning agent, such as nine rare red Dragon fruit, red salmon, red green pepper, tomato；Ripple Lay, wild cabbage, green soya bean, the water spinach of green；The square-bottomed bamboo basket fore-telling of white, Yam bean；The orange of tangerine color, the potato of purple, yam, red, blue or green, black grape etc., by different proportionings, so that it may recall increase food The tempting color being intended to.

9th, many food vegetables and fruit are readily facilitated.The dietary guidelines of China and the United States all recommends many fresh vegetable fruit of food, but Quite a few common people fails to accomplish that partly cause is that the partial eclipse for not liking vegetable and fruit is caused.This method is such as used, is disappeared Expense person can't see the vegetable and fruit meat aquatic products of solid, but its liquefied material include water, vitamin, mineral matter, albumen, fat, Flavonoids, steroid, pigment, anthocyanidin, pectin, dietary fiber etc. are absorbed all in immersion and digestion process and are made by rice Rice, dish and meal have been combined into one, and are no longer the solids of the visible separation of naked eyes, and a rice is no longer simple carbon aquation The particle of compound, but absorb 2 times to the 3 times saturation nutritional granulars of the vegetable and fruit meat aquatic products of itself weight, be tool There are the color of vegetable and fruit and the rice of nutrition.I.e. one bowl only sees the rice grain of rice and can't see the vegetable of obvious solid shape In dish fruit meat aquatic products weight, the weight for having up to 70% is fresh vegetables fruit meat aquatic products, thus eats one bowl with originally The rice that method makes just quite eats one to four bowl of fresh vegetables fruit meat aquatic products simultaneously.Because dry rice and vegetables and fruits meat aquatic products Slurry ratio be 1：1~4；Average weight such as one bowl of rice is 180 grams, that 66% weight be exactly 118 grams vegetables or Fruit, this is equivalent to 1/3rd《Chinese residents dietary guidelines》(2016) that recommends often says vegetables to be taken in or fruit Is as shown in example 6 and figure for amount, is 1 in rice and slurry ratio:Under 3, after cooking, except microparticle condenses the portion for being attached to cooked rice grains Divide outside surface, remaining nearly all liquefied vegetables chicken is all by the pact of weight in its cooked rice grains of in absorption combination cooked rice grains 75% is spinach onion chicken.This is also considerably reduced the heat that starch carbohydrate is formed, and greatly increases albumen, fat, Vitamin and inorganic mineral iron, potassium etc..

10th, the utilization rate of fresh vegetables, fruit, meat, aquatic products etc. is made to bring up to almost 100%.Because high speed high shear The slurry machine of power also can skin, core, stem, stalk, root, seed etc. is hard, old, solidification, fiber partial liquefaction and micronizing so that will not Secondary waste, secondary pollution problems are caused, so as to provide uniform nutrition and comprehensive vegetable, fruit, meat, the slurry of aquatic products.

11st, in liquefaction, add vegetable oil that the fat-soluble nutrients composition in fresh vegetables, fruit can be helped preferably molten Solution, while at a high speed and under high shear knife, the oily or fatty and water in the oil and vegetable, fruit, meat eggs, aquatic products of addition produces homogeneous Oil mixing with water emulsion, rice is easier absorption and is entered in immersion, while also making taste evenly, mouthfeel is more preferable.

12nd, all be not completely combined vegetables and fruits meat among cooked rice grains by published way.But with solid block, piece, Bar, silk, group, broken form mix with cooked rice grains, it is impossible to which the weight for reaching more than 50% cooked rice grains itself is from fruit thinning meat In.Using this method, consumer can't see the vegetable and fruit meat aquatic products of solid, but its liquefied material includes water, vitamin, ore deposit Material, albumen, organic acid, mucus, fat, flavonoids, steroid, alkaloid, pigment, anthocyanidin, pectin, dietary fiber etc. Absorbed by rice all in immersion and digestion process and be cured into rice, dish and meal have been combined into one, be no longer that naked eyes are visible The solid of separation a, rice is no longer the particle of simple carbohydrate, but absorbs 2 times to 3 times itself weight Vegetable and fruit meat aquatic products saturation nutritional granular, be color with vegetable and fruit and nutrition rice.I.e. one bowl Only see the rice grain of rice and can't see the vegetable and fruit meat aquatic products weight of obvious solid shape, there is up to 50%~80% Weight in the grain of rice is fresh vegetables fruit meat aquatic products, thus eats one bowl of rice made of this method just quite while eating One to four bowl of fresh vegetables fruit meat aquatic products.

13rd, contribute to correct existing addicted, the sugared addicted, monosodium glutamate of salt on the diet of a part of common people is addicted and soy sauce on Addiction etc. relies on very much the partial eclipse mode of saline taste, sweet taste, delicate flavour and dark reddish brown etc., revert to natural taste and color.

Brief description of the drawings

Fig. 1 is the design sketch of the gold rice (tomato, carrot rice) of embodiment 1.

Fig. 2 is the effect of green chicken slurry (spinach, celery, caraway, onion, capsicum, chicken) rice dipping of embodiment 6 Figure.

Fig. 3 is the effect of the green chicken rice (spinach, celery, caraway, onion, capsicum, chicken) for cooking of embodiment 6 Figure, slurry has all been absorbed by rice in immersion and maturing process, and only microparticle condenses in cooked rice grains surface and rice grain gap.

Fig. 4 is pork red rice meal (lower left corner) of embodiment 7 and the effect of the citric acid steamed rice (lower right corner) of embodiment 9 Figure.

Fig. 5 is the design sketch of the mutton black rice of embodiment 8.

Fig. 6 for embodiment 13, the different arrangements by the saturation grain of rice of several different colours and taste in steaming plate structure the formation, The art in colorful color tasty road and the design sketch of text style can be createed in steamed rice.

Fig. 7 is embodiment 9, and middle upper left corner white acid rice (lemon, ternip etc.) is in 0.8 ratio；Embodiment 3 is right Upper angle gold tangerine apple rice (tomato, carrot, orange, apple etc.) is and the following red (red beet of agate brain in 2.6 ratios Root, red onion etc.) rice be 1.2 ratio design sketch.

Fig. 8 is the ginger green onion Ho vegetable rice grain of rice design sketch of the adoption rate 1.8 of embodiment 12, it is seen that each rice grain is full, complete Whole, elastic is soft without paste.

The fermented rice cake that Fig. 9 is made by the fermentation of the use grape of embodiment 14, orange, apple and rice.This cake it is fragrant and sweet but No has a sugaring, pine and it is flexible.

The ground rice that Figure 10 is made by the fresh shrimp of the use of embodiment 14, tomato, red beet root and rice.

Rice rice cake (left side) and rice that Figure 11 is made by the fresh shrimp of the use of embodiment 16, tomato, red beet root and rice Group (right side).

Specific embodiment

Below by way of specific embodiment rice/congee/ground rice/fried rice noodles/rice cake/rice cake preparation method of the invention is made into One step is described in detail.It should be understood that following examples are merely to illustrate the present invention, and it is not regarded as limiting of the invention.

In context of the invention, " the natural fresh food materials " refer to other natural food materials in addition to rice, including each Plant, animal class and mushroom natural fresh food materials are planted, wherein：Plant food materials include veterinary antibiotics, tea can be used Leaf, Chinese herbal medicine of medicine-food two-purpose etc.；Animal class food materials include that various aquatic products, marine product, poultry, domestic animal, edible are wild dynamic Thing and birds, beasts and eggs etc..

In context of the invention, " slurry " of the natural fresh food materials refer to beat, shear, compressing, impacting using mill, The mechanical means such as expansion, centrifugation, infrared ray, ultrasonic wave, microwave, such as high speed beater, liquefier etc., by natural fresh food materials Skin, stalk, stem, root, seed, flower, leaf, meat, connective tissue, muscle, fat, film, cell, seed, the potato of solid state etc. in height Be ground under being acted under fast high shear force after liquid condition, water oil emulsifying, micronizing etc. obtain containing certain granules Liquid material.Preferably, the composition of the slurry is：Liquid condition content not less than 65% and Solid micro thing state content not More than 35%.Wherein：Particle more than 3 millimeters is not more than 10% total particle quantity, and the particle of 1~3 mm in size is not more than 30% total particle quantity, remaining be less than 1 millimeter of particle, and simultaneously with continue above-mentioned mechanism effect under make it is therein Water, the organic acid of molecularity, colloid, starch, sugar, mucus, albumen, amino acid, ketone glucoside, cyanine are discharged into from solid tissue Element, juice, pigment, steroid, vitamin, inorganic salts, mineral matter, fiber, pectin, pigment, local flavor, grease, volatile oil and not complete The slurry shape of water oil milkiness, color, taste/local flavor, microparticle is uniformly mixed into broken molecule.

According to the present invention, due to natural fresh food materials solid by slurry, emulsifying and micronizing after, various nutrition Composition includes that taste, pigment, grease etc. could be dissolved in liquid or droplet from food plant or animal tissue with molecular forms Form is scattered among liquid, and this liquid by rice absorption due to diffusing into the inside of rice from outside rice untill saturation. Same microparticle can precipitate or be encapsulated in the outside of the grain of rice, make the grain of rice from be outwardly and inwardly all full of these moisture content, nutrition, Local flavor, color and taste.Slurry is broken/worn into the rice of immersion in this way, these nutritions, local flavor, color, the starch of taste and rice Just can very well mix and dissolve together.

According to the present invention, this slurries mixes by a certain percentage according to its nutrition, moisture content, color, local flavor, taste and rice Immersion or do not soak (during heat aging, rice can also absorb), then again steam it is heat aging after formed natural colour, The fragrant, good to eat rice/congee/ground rice/fried rice noodles/rice cake/rice cake of taste.Need not add water, without adding artificial color, without sugaring, nothing Artificial flavors need to be added, without adding preservative agent, without adding artificial antioxidant, without adding artificial foods' excipient, without adding people Work nutrient.Can be made into three bowls of good to eat rice/congees without dish of dry-eating of absolutely natural color nutrient health And good to eat ground rice/fried rice noodles/rice cake/rice cake.

According to the invention it is possible to first cook part fresh food be processed into the soup of certain local flavor, taste and mouthfeel, juice Food or with smoked, roasting, pan-fried, fried, steamed fresh food and then repulped or liquefaction after, by proper proportion and fresh food and Rice mixing.But cooking process only uses the Biological water in organic food, not external adding water.

According to the present invention, the process for cooking rice/congee/ground rice/fried rice noodles/rice cake/rice cake is usually：By natural fresh food materials Slurry be well mixed with rice by proper proportion, immersion rice (can low temperature soak at room temperature, also can be heated to 38~50 DEG C immersion；It is low Can be soaked 20 minutes to 72 hours at 2~15 DEG C of temperature, can be soaked at 16~30 DEG C of normal temperature 10 minutes to 72 hours, high temperature 31~50 Can be soaked at DEG C 5~420 minutes).

Rice bar or rice group are done in this way, and the rice of above-mentioned immersion saturation is twisted into bar or group.

Sheet ground rice or sheet fried rice noodles or rice cake or rice cake are done in this way, and rice also needs to be ground into Rice ＆ peanut milk after above-mentioned immersion.

Extrusion forming ground rice is made in this way, and above-mentioned Rice ＆ peanut milk needs bag in filter cloth, and site fluid, remaining class colloidal are removed in press filtration Slurry group puts and squeezed into model bar or balling-up or into other geometries.

Cooking the rice cake of fermented type in this way, above-mentioned Rice ＆ peanut milk also needs Jia 1~and 10% yeast ferments at 26~37 DEG C.

The rice cake or rice cake of fried dry ground rice type are done in this way, after above-mentioned immersion makes the abundant absorption slurry saturation of rice, drain liquid Slurry, by the wet rice fried dry of saturation absorption to being ground into powder after ripe.The slurry or oil moistening of powder and appropriate amount are caused into wet rice group again Pieshape is made by oily rice group.

The rice cake of rice cake type is done in this way, after above-mentioned Rice ＆ peanut milk need to be heated to gelatinization, after being twisted into strip, then is added by following steam Heat is cooked.

Puffed rice is done in this way, after above-mentioned immersion makes the abundant absorption slurry saturation of rice, slurry is drained, by the wet rice of saturation absorption Fried dry, then enters corn popper and bursts into popped rice.

Then normal heating (boil or steam or toast) rice and slurry mixture Rice ＆ peanut milk or Rice ＆ peanut milk roll into a ball to 90~ 105 DEG C (also can be higher than pressure cook or steaming under normal pressure) keep 2~180 clocks (depend on and do that rice made products, rice is still cooked congee, and It is to like half-cooked rice, hard, soft depending on personal various countries custom, bullet is tough, pastes rice)；Then the vexed meal stage namely stop plus Heat, makes rice temperature that 76~85 DEG C are gradually down to from 90~105 DEG C, and can be finally the enjoyment rice that boils in 50~70 DEG C of insulations Meal/congee/ground rice/fried rice noodles/rice cake.

In embodiments of the invention, the ratio of rice and slurries is preferably 1：0.3~12.In low ratio 1：Under 0.3~0.9, It is also that there is no that visible liquid exists with wet rice, because liquid has all been absorbed by rice.Mode of heating using vapours or Hot-air or hot pot and referred to as dry blowing or dry roasting or dry stir-fry.In ratio more than 1：When 0.9, there is visible liquid common with wet rice Deposit, this is referred to as wet steaming or wet roasting or boil.The way of this low ratio is to make rice cake hard, crisp；Do cooked rice grains, rice grain divides completely Open, rice grain it is hard, elasticity is tough and have chewy texture.It is reusable in being formed with color design, word figure moulding, include taste, local flavor The product such as fried, expanded, crisp chip, fried rice, crispy rice.Ratio cooked rice grains high are soft, pine, and paste, without chewing, enters mouth and changes.Ratio is high Be also suitable for do ground rice, the mashing of fried rice noodles and rice cake.

Upper left corner white acid rice (lemon, ternip etc.) is in 0.8 ratio in Fig. 7 in embodiments of the invention, it is seen that Rice grain is harder, tough, there is chewy texture.Upper right corner gold tangerine apple rice (tomato, carrot, orange, apple etc.) be in 2.6 ratios, and Red (red beet root, the red onion etc.) rice of following agate brain is 1.2 ratio.Fig. 3 is then the onion with curry chicken of adoption rate 2 Meal rice grains are full, complete, and elastic is soft without paste but ratio too high, can make the soft paste of cooked rice grains.But because everyone is to cooked rice grains It is dry, it is wet, it is firmly, tough, chew, soft, the requirement of paste is different, and different requirements are can reach by the ratio for adjusting rice and slurry.

In embodiments of the invention, the different arrangement cloth by the saturation grain of rice of several different colours and taste in steaming plate Battle array, so that it may create design and the word figure moulding in colorful color tasty road in steamed rice, it is more suitable by children teenager consumer Like.

In embodiments of the invention, majority is heated with steam because the temperature of steam is uniform, can be controlled in 90~100 Between DEG C, most preferably at 92~97 DEG C, do not result in the bottom of a pan hot-spot and cause meal burnt, destroy vitamin, prevent unsaturated fat Oxidation Decomposition under sour high temperature.Can be simultaneously that no liquid is present using dry blowing, the meter Dou Ke of light immersion saturation cooks into rice Meal.The hot-air of the penetration capacity of steam and heat transfer all than toasting is strong simultaneously.

Use at present directly heats the electric pot for cooking rice for boiling and can not boil vegetables and fruits meat rice of the invention.Because its design The process of cooking is designed by water and rice.

In embodiments of the invention, the natural fresh food materials rich in moisture refer to natural fresh complete stool vegetable, fresh complete Fruit, fresh meat, fresh aquatic products, marine product, fresh domestic birds and animals, fresh birds, beasts and eggs, fresh edible animals and plants are fresh Tealeaves, fresh edible Chinese herbal medicine, new fresh mushroom etc..These materials are although aqueous all more than 60%~90%, but are Exist in solid form.So moisture therein can not be absorbed by rice, only by slurry after, its moisture content could be with liquid Form occurs and is absorbed by rice.

Natural fresh food of the invention refers to the fresh complete stool vegetable and fresh full fruit at natural edible position, bag Include leaf, skin, stem, flower, fruit, meat, stalk, root, potato, seed etc..Different parts are selected except each position taste of unprovoked is different.For example, tangerine Sub- skin uses the orange of peeling because of bitter.

In embodiments of the invention, natural fresh food also includes the vegetable oil extracted from natural plants or natural animal And animal oil, but this two classes material aqueous can be free of water.It is not aqueous as vegetable oil, in animal tallow, from milk The cream or dilute cream of extraction all contain Biological water.

In embodiments of the invention, plus a certain proportion of vegetable oil be to aid in fat soluble vitamin E in fresh vegetables and fruits, D, K and oil-soluble pigment more good dissolving and form equally distributed oil-water emulsion in liquefaction process, while being supplement health Unrighted acid, and make rice good to eat.It is 0.3~50% that the ratio of oiling or fat preferably accounts for slurry amount.In oiling fat During more than 25%, institute's cooking rice is referred to as oily steamed rice.Under atmospheric steam heating, grease is heated no more than 100 DEG C, thus fat Fat acid oxidation Decomposition will not be used because of high temperature.It is preferred that by steamed rice, steam congee, steamed rice powder, the temperature control of steamed rice cake at 90~97 DEG C, Unsaturated fat oxidation and thermo-responsive vitamin is caused to be destroyed so as to reduction high temperature can be measured to the greatest extent.

Fresh food of the invention can be organic food, can also be non-organic food.

In embodiments of the invention, contained water is Biological water in fresh food materials, because natural fresh food materials are equal in the present invention Belong to the biology biologically.So the water in biology is defined as Biological water.

In context of the invention, " Biological water " refer to natural organic-biological in growth and breeding process, self draw soil In or food in water, and through self biosystem separate, purification and after purification come supply organism physical nutritional nutriment, dimension The water liquid of biological cell normal function, and composition body fluid, blood, milk etc. are held, is the water of Source of life.

In embodiments of the invention, natural fresh food materials have the color of itself, and such as dragon fruit is red or rose, Three-coloured amaranth is red, and tomato is salmon pink, and spinach is green, and wax gourd is the white green meat of skin, and radish is white, and purple potato is purple etc..

In embodiments of the invention, natural fresh food materials have the local flavor and taste of itself, and such as caraway, green onion, garlic has Xin Xiang Taste, egg, meat, fish have delicate flavour etc..

In embodiments of the invention, natural fresh food materials have the nutrient of needed by human body in itself, and such as carrot has dimension to give birth to Plain E, carotene, fiber, albumen etc., meat, fish, egg contain albumen, amino acid, lecithin, vitamin B complex element etc., and wild cabbage contains Have vitamin K, anthocyanidin etc., banana and scholar's beans contain substantial amounts of potassium element etc., vegetables and fruit all containing substantial amounts of fiber and Pectin etc., these are all natural nutritional supplements.

In embodiments of the invention, the rice for being used refers to the fruit of paddy rice gramineous, can be long-grained nonglutinous rice, stalk rice, glutinous Rice, long-grained rice, short grain rice, full rice, glutinous rice, highed milled rice, brown rice, red rice, rice, black rice, purple rice, green rice, glutinous millet, rice germ, May also be the rice of non-paddy rice, such as wild rice in the U.S..

In embodiments of the invention, Biological water can also refer to the secretion that animal is isolated, such as milk, blood, bile.

In embodiments of the invention, the solid that natural fresh is contained into Biological water or semisolid organic food and do not add water Cook finished organic matter through it is overground beat, shear, compress, impact, expand, be centrifuged, infrared ray, ultrasonic wave, the machinery such as microwave Means, the skin in organic food, stalk, stem, root, seed, flower, leaf, meat, seed, potato etc. are ground into：Solid particulate matter content 0~ 20%, wherein：Particle more than 3 millimeters is not more than 4%, and the particle of 1~3 mm in size is not more than 18%, less than 1 millimeter Grain many 78%；And the content liquid 80~100% of food materials natural moisture.And under shearing force or microwave, infrared ray And ultrasonic power effect under be allowed to Biological water therein, tissue, colloid, starch, sugar, mucus, albumen, ketone glucoside, anthocyanidin, Juice, pigment, steroid, vitamin, mineral element, fiber, pectin, fat, volatile oil are uniformly mixed into liquid, pulpous state, microparticle Shape, oil-water emulsion shape.

In embodiments of the invention, the ratio of rice and slurries is 1：0.3~12, the scope of ratio is to take 0.3~12 Certainly in each one and various countries' folkways and customs.It is referred to as dry blowing or dry roasting or dry stir-fry when ratio is 0.3~0.9；When being more than ratio 1 Referred to as wet steaming is wet roasting or boil, and oily rice, oily rice cake, oily ground rice, oily rice are referred to as when oiling or fat ratio are more than 25% Cake.

In embodiments of the invention, without external adding water, because containing the life of abundant pure nutrition in natural fresh food materials Thing water.And current drinking public water supply, well water, river, seawater and lake water be often contaminated and show have peculiar smell, color and Insoluble solidity thing, or heavy metal is too high, or because the standard requirement of drinking water carries out disinfection to water with the taste of fork-like farm tool used in ancient China disinfectant, These can all influence the color and nutrient health of rice.

In embodiments of the invention, without outer sugaring, because in fresh food, such as carrot, pear, orange, apple, Portugal Grape, sweet onion, Momordica grosvenori, Radix Glycyrrhizae etc. containing sugar, the sweet substance such as sweet glucoside/glucin, by with pleasantly sweet fresh organic matter Collocation, makes the rice made products for ultimately forming have sweet taste.

In embodiments of the invention, without additional artificial flavour of food products agent, because containing fresh flavor in fresh food materials Material, such as caraway, green onion, garlic are savory, and ginger, capsicum, pepper have acid, and lemon, peppermint, orange also have pungent fragrance, by with There is the collocation of various different fresh flavor organic foods, the rice that ultimately forms is had different natural flavour mountaineous, tastes and mouthfeel.

In embodiments of the invention, without artificial food excipient, because containing fiber, colloid in fresh food materials, gluing The material such as liquid and pectin, by the collocation with the various fresh organic matters of different food products function, makes the rice that ultimately forms phase The outward appearance and mouthfeel of prestige.

In embodiments of the invention, due to only with fresh food and rice, not external adding water, all substances are all that nature is natural , be should be regarded as naturally without external adding water, without outer sugaring, without additional artificial food additives, thus the rice made Rice.

In embodiments of the invention, because natural fresh food materials have local flavor, taste in itself, in not sugaring, salt, no is not added with Plus under conditions of artificial flavors such as monosodium glutamate, still have good to eat taste and cause the color, smell and taste of appetite, thus made of this method Rice can three bowls of dry-eating without rice such as the good to eat coloury congee/ground rice/fried rice noodles/rice cake/rice cakes of dish and other nutrition Food product.

In embodiments of the invention, because natural fresh food materials have local flavor, taste in itself, in not sugaring, salt, no is not added with Plus under conditions of artificial flavors such as monosodium glutamate, still have good to eat taste and cause the color, smell and taste of appetite, and may be selected containing sugar very It is low without vegetable of the sodium rich in potassium, such as spinach, water spinach, rape, Xi Lanhua, Chinese little greens, wax gourd, green cucumber, Buddha's hand, cauliflower, big Chinese cabbage, Chinese cabbage, leaf mustard, mustard, celery, romaine lettuce, Brassica rapa L, cabbage heart, eggplant, tomato, leek, crowndaisy chrysanthemum, hare's-lettuce, radish, cabbage It is adapted to require low sugar, low sodium and (such as suffers from diabetes, angiocarpy rich in crowd of the potassium rich in vitamin rich in fiber etc. produces Disease, three high, constipation, function of intestinal canal are abnormal, vitamin-deficiency patient and vegetarian) require, look good, smell good and taste good, dry-eating Three bowls of good to eat rice without dish.

In embodiments of the invention, sea salt, rock salt, bittern, honeybee it is close and concentration plant juice be natural food product, can Take in a small amount or micro be used as seasoning.

In embodiments of the invention, dry flavouring cassia bark, anise, Radix Glycyrrhizae, caraway seeds, fennel seeds anise, arhat Really, etc. spices is natural food products, can use a small amount of or micro application.

In embodiments of the invention, heating can direct open firing, heating water bath, steam heating, infrared heating, microwave Heating, Supersonic Wave heating, hyperbaric heating, hot air etc., make rice fully absorb water and nutrition, then abundant at high temperature It is gelatinized into cooked rice/congee/ground rice/rice cake/rice cake.

In embodiments of the invention, cooking method can be normal pressure under boil, steam, water-bath, pot, fry and baking, or Higher than the pressure cook and steaming of normal pressure, boiling can fire be straight clearly boils or water-bath is boiled；Naked light is directly boiled and is easily caused pot for cooking rice bar, but to liking pot for cooking rice It is a good method for the consumer of bar；Water-bath refers to that the temperature that water proof is heated in loading container reaches design temperature with by rice Or Rice ＆ peanut milk or rice group are cooked into rice/ground rice/fried rice noodles/rice cake.Steaming refer to heating produce high-temperature water vapor go heating rice or Rice ＆ peanut milk or The temperature of rice group reaches design temperature, and rice is cooked into rice/ground rice/fried rice noodles/rice cake/rice cake.Stir-fry refers to be soaked in slurry The wet rice for steeping and draining the water directly is rolled in the pot turning in of high-temperature, and baking refers to that heating produces high-temperature hot air to go to heat meter Rong Device temperature reaches design temperature and dries maturation rice/rice cake/rice cake with by rice or wet rice cake.

In embodiments of the invention, nutrition deployment method is that first design will be to rice/ground rice/fried rice noodles/rice cake/rice cake enhancing A little what nutrition, then find the nutrition data of fresh food from nutrient data base or scientific articles report；By menu In various composition weights and nutrient content and computing formula is substituted into according to the requirement of the daily recommended intake in various countries, so as to calculate Nutritive value before non-boiling.This all should be enough nutrition reference values to general family.But due to fresh organic food Each component content is to be influenceed by season, the place of production, the also influence of heating-up temperature and time length, if also accurately to know Nutritive value into after rice/ground rice/fried rice noodles/rice cake/rice cake, rice food product can be carried out the survey inspection of various nutritions.

In embodiments of the invention, embodiment 1,2,3,4 and table 3 be on the basis of U.S.'s white rice, by fresh vegetable, Really, meat, egg as the nutrition enhancer, flavor enhancement and toner of rice example.

A, by rice and carrot, tomato, the golden vegetable Lay nourishing rice that egg, apple, orange, pork, rape oil are steamed into (embodiment 1~4).

The nutrition enhancing point folding of example 1：Be can be seen from table 3, total fat of former plain rice is zero, and unrighted acid is also zero, Albumen is 4%, and dietary fiber is 1.4% recommended amounts, and after having added carrot, rape oil, tomato, its total fat is 7%, increases by 7 Times, albumen is 5.3%, increases by 30%, and dietary fiber is 7.3%, increases as many as 6 times.

Vitamin A, C are not increased to 34% and 7.9% recommended amounts by former plain rice, and vitamin E and K increase more than 20 times More than, reach 3% and 6% recommended amounts.

Vitamin B1, B 2, nicotinic acid, B 6 and folic acid increase by 3 to 5 times of recommended amounts than former plain rice；Pantothenic acid, choline, β-carrot Element, alpha-carotene, beta-cryptoxanthin, lycopene, lutein increase to suitable recommended amounts by the zero of former plain rice.

Potassium increases as many as 10 times than former plain rice, reaches 4.9% day recommended amounts；Iron increases more than 2 times, reaches 4.8% and pushes away The amount of recommending；Phosphorus, magnesium, the amount of zinc also all increase.

The white of former plain rice is by natural fat-soluble carrotene (fat-soluble pigment and liposoluble vitamin) and tomato element Dying more increases food gold colors rice (Fig. 1).

Former plain rice taste only has a meter taste, has now added fresh and sweet and tomato the sweet tart flavour of fruit of carrot.

The nutrition enhancing analysis of embodiment 2：Golden vegetable egg nourishing rice be on the basis of golden vegetable nutrient rice again Plus fresh egg, to increase the animal protein of easy absorption, protein content is increased twice, iron also increases twice, and vitamin B 12 is also from zero Increase the recommended amounts to 4.2%.While the nutriment such as also lecithin DHA, vitellin, due to having added egg, also increases egg Delicate flavour.

The nutrition enhancing point folding of embodiment 3：Golden vegetables and fruits nourishing rice is added on the basis of golden vegetable Lay nourishing rice Apple and orange, vitamin C increase to twice, and rice taste switchs to nature fruit sweet taste, and has orange apple aroma.

The nutrition enhancing point folding of embodiment 4：Golden vegetable meat nourishing rice be on the basis of golden vegetable Lay nourishing rice again With pork, make rice taste with more meat delicate flavour, while vitamin D also increases from zero to 6% recommended amounts.

After embodiment 1~4 has added vegetable, egg, fruit and pork, the unrighted acid in rice increases by 6 to 20 times from zero % As many as.

On the basis of table 3 (embodiment 1~4) Shi Yi U.S. white rice, using fresh vegetable, fruit, meat, egg as rice nutrition The example (nutrition data point folding be taken at United States Department of Agriculture trophic level database) of reinforcing agent, flavor enhancement and toner, is converted into The nutritional ingredient of DV% (daily dietary recommendations continued amount percentage) point folding.

Table 3

Embodiment 1~4, is nutrition enhancer of the natural fresh food as rice, toner, flavor enhancement.

Embodiment 1, gold rice (tomato, carrot rice), as shown in Figure 1

Take 330 grams of tomato

320 grams of carrot belt leather

26 grams of rape oil

676 grams of gross weight

By slurry than rice=2.6：1

Take China Oil and Food Import and Export Corporation's 260 grams of rice of grain perfume long

Designing this rice has golden yellow and abundant vitamin A, carrotene, tomato element and abundant unsaturated fat Acid.Find food nutrition database and learn carrot, the color of tomato, vitamin meet design requirement and substitutes into daily data Recommended amounts computing formula, show that the percentage of daily recommended amounts is as shown in table 3.

After food is cut into 1~3 centimetre of size, the beater/liquefier of 1000 watts of NINJA Professional is added Middle liquefaction 5~8 minutes, breaks into food the largest particles and 4% is not more than more than 3 millimeters, is not more than in 1~3 mm in size particle 18%, the particle many 78% less than 1 millimeter, and remaining more than 80% Biological water composition liquid material for being；Rice is taken with totally Or pure water Rapid Cleaning, and rinse water is drained as far as possible, whole cleaning drains process control in 1 minute, as far as possible no more than 2 points Clock, with reduce as far as possible rinse water local flavor and wherein insoluble solid thing to rice taste influence (such as some running water or Well water river peculiar smell or insoluble solid are too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with about 676 grams of vegetables and fruits liquefied substances, put steaming boil or baking container in, depending on each People's requirement soft or hard to rice is different, and mixture can stand 20 minutes~24 hours, allows rice to absorb slurry to saturation.Soak time More long, rice more tends to absorb saturation.

If using steamed rice mode, then in rice cracker juice mixture being put into steaming plate, thickness is usually no more than 4 centimetres.Plus Hot boiling.It is heated to and keep rice cracker pulp mixture temperature (to depend on each one soft to rice 20 to 26 minutes at 92~96 DEG C Hard requirement), stop heating, allow temperature to be gradually down to 80~87 DEG C naturally in 7~12 minutes.Now rice is in golden yellow, The dilture acid taste of and tomato fresh and sweet with carrot.Color, nutrition, health are various！Micro- sweets rice of natural health.

This rice does not have sugaring and with salt, and adaptation requires low sodium, rich potassium, multifilament, the crowd of rich vitamin A diet.Eat This bowl of rice, is equivalent to eat 3/4ths bowls of fresh dark vegetable！

Also can directly be boiled with naked light, after being boiled, slow fire is simmered 20 minutes, then vexed pot 10 minutes；But this method is also easy to produce Burnt crispy rice！

Embodiment 2, gold egg rice (tomato, carrot, egg rice)

Take 330 grams of tomato

320 grams of carrot belt leather

120 grams of egg

26 grams of rape oil

Weigh 795 grams altogether

In the ratio 3 of slurries and rice:1, take 265 grams of rice

In order to increase animal protein, lecithin and the delicate flavour of high-quality on the basis of embodiment 1, increase fresh hen egg, together Shi Zengjia slurry ratios, make cooked rice grains more soften, and rice is relatively moistened.Specific nutrition data can check table 3, remaining stripping and slicing, slurry Change and boiling step and operate it is same as Example 1.

Embodiment 3, gold tangerine apple rice (tomato, carrot, orange, apple rice, Fig. 7)

Take 290 grams of tomato

230 grams of carrot belt leather

370 grams of apple belt leather

420 grams of orange (can add 5~15 grams of orange peels, make more tangerine perfume)

66 grams of rape oil

1376 grams are weighed after slurry altogether

In slurry and rice ratio 2.6:1, take 265 grams of rice

Take China Oil and Food Import and Export Corporation's 529 grams of rice of grain perfume long

In order to vegetarian need nourishing rice and like tool fresh fruit sweet taste but be not due to sugaring, artificial color and Artificial essence and the good to eat rice that is made are, it is necessary to more rich dietary fiber, increased apple and tangerine on the basis of embodiment 1 Son.Color switchs to cumquat color (Fig. 7) from Gold production simultaneously.Specific nutrition data can check table 3, remaining stripping and slicing, slurry and steaming Boil step and operate same as Example 1.

Embodiment 4, gold meat rice (tomato, carrot, pork rice)

Take 290 grams of tomato

230 grams of carrot belt leather

190 grams of pork (shoulder)

15 grams of rape oil

Weigh 725 grams altogether

In the ratio 3 of slurry and rice:1, take 242 grams of rice

Meat aquatic products in addition to rich in high-quality protein, also rich in vitamin B12 and D, while delicious flavour.In embodiment 1 On the basis of add pork, make vitamin B12 and D from being originally that zero increases to 6% daily recommended amounts, albumen also increases 3 Times, into high protein, vitamin, inorganic salt minerals matter comprehensively, but low sodium, appearance color it is tempting, delicious flavour, can dry-eating three Bowl without dish good to eat rice.Specific nutrition data can check table 3.Remaining stripping and slicing, slurry and boiling step and operation and reality Apply example 1 identical.

Embodiment 5, princess's red tangerine aromatic glutinous rice meal

One about 210 grams of rose dragon fruit is taken, gross weight is cut into about 1~2 centimetre of block of size after cleaning；Take orange 2 Individual about 150 grams, gross weight connects seed and is cut into 1~2 centimetre of block of size (orange peel contains a large amount of withered sesame oil, but can have some bitter after cleaning Taste, some children are sensitive to bitter taste, can peel skin off)；One about 230 grams of sweet red apple is taken, 1~2 centimetre big is cut into after cleaning Small block；Plus 30 grams of rape oil, beater or liquefier are loaded in the lump break into the largest particles and be not more than 3 millimeters, not more than 5%, and Remaining more than 80% liquid material constituted for Biological water, pours out and weighs about 610 grams.

It is in proportion 2：1,305 grams of glutinous rice is taken, with clean or pure water Rapid Cleaning, and rinse water is drained as far as possible, it is whole Individual cleaning drained process control in 1 minute, as far as possible no more than 2 minutes, to reduce the local flavor and wherein not of rinse water as far as possible Influence of the soluble solids thing to rice taste (such as some running water or well water river peculiar smell or insoluble solid are too high).Such as dry rice It has been clean, then has been not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with 610 grams of fruit liquefied substances, put steaming boil or baking container in, depending on each one The requirement soft or hard to rice is different, when mixture can stand 30 minutes to 24, allows rice to absorb slurries saturation.

If by the way of steamed rice, then in rice cracker juice mixture being put into steaming plate, thickness is usually no more than 4 centimetres. Heating boiling.It is heated to and keep rice cracker pulp mixture temperature (to depend on each one to rice at 92~96 DEG C to 20~25 minutes Soft or hard requirement), stop heating, being not required to stewing pot can boil instant, but also allow temperature to be down to 80~87 naturally in 7~12 minutes In DEG C generation, makees stewing pot.Now rice takes on a red color and has tangerine fragrance, delicious sweet and tool tartaric acid taste.Color, nutrition, health are various！My god The sweets rice of right health.

Also can directly be boiled with naked light, after being boiled, slow fire is simmered 20 minutes, then vexed pot 10 minutes.Naked light is directly boiled can Obtain crispy rice.

Also glutinous rice can be changed into rice, remaining process all same makes the fragrant and sweet rice of princess's red tangerine.

This is multifilament, rich potassium, the good to eat rice of rich vitamin type of the sweet acid type of natural health.This bowl of rice is eaten, just Equivalent to eaten a quarter bowl fresh dragon fruit, about 1/5th bowls fresh orange and a quarter bowl fresh apple, also It is to have eaten the fresh fruit equivalent to more than half bowl.

Embodiment 6, green chicken rice (spinach-celery-caraway-onion-capsicum-chicken rice, Fig. 2 and Fig. 3)

Take 340 grams of complete stool spinach

200 grams of complete stool celery

Green capsicum 34 grams of handle of band

30 grams of caraway

160 grams of onion

310 grams of chicken belt leather

32 grams of rape oil

Organic matter weighs 1106 grams altogether

By slurry and rice 3：1 ratio, standby 369 grams of rice

After food is cut into 1~3 centimetre of size, load beater or liquefier, break into the largest particles and be not more than 4 millimeters, Not more than 5%, and remaining more than 70% liquid material constituted for Biological water；Rice is taken, with clean or pure water Rapid Cleaning, and Rinse water is drained as far as possible, and whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to reduce cleaning as far as possible Influence (such as some running water or well water river peculiar smell or insoluble of the local flavor of water and wherein insoluble solid thing to rice taste Solid is too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with vegetables chicken liquefied substance, put steaming boil or baking container in, depending on each one The requirement soft or hard to rice is different, and mixture can stand 2 to 24 hours allows rice to absorb slurries spalling.

If by the way of steamed rice, then in rice vegetables chicken juice mixture being put into steaming plate, thickness is usually no more than 4 Centimetre.Heating boiling.It is heated to and keep meter slurry mixture temperature (to depend on each one right at 92~96 DEG C to 20~30 minutes The soft or hard requirement of rice), stop heating, stewing pot is not required to, boil instant.Now rice has onion and caraway fragrance in green, low It is sodium, potassium high, delicious.Color, nutrition, health are various！The taste type rice of natural health.The rich potassium of adaptation requirement, multifilament, Rich albumen, the crowd of rich vitamin diet.This bowl of rice is eaten, is equivalent to eat more than half bowl of fresh vegetables, about a quarter Bowl fresh chicken meat.

As shown in Figures 2 and 3, it is 1 in rice and slurry ratio：Under 3, after cooking, rice is attached to except microparticle condenses Outside the part surface of grain, remaining nearly all liquefied vegetables chicken is all absorbed in combination cooked rice grains.Weight in its cooked rice grains About 75% be spinach onion chicken.This greatly reduces the heat that starch carbohydrate is formed, egg is considerably increased In vain, fatty, vitamin and inorganic mineral iron, potassium etc..

Embodiment 7, pork red rice meal (Fig. 4 lower left corners)

Take 300 grams of tomato

220 grams of onion

30 grams of ginger belt leather

5 grams of curry powder

30 grams of caraway

250 grams of pork

40 grams of rape oil

875 grams of organic matter gross weight

By slurry and rice 3:1 ratio, standby 292 grams of red rice

Beater/liquefier is added after food is cut into 1~3 centimetre of size, the largest particles is broken into and is not more than 4 millimeters, no More than 5%, and remaining more than 70% liquid material constituted for Biological water；The clean or pure water Rapid Cleaning of red rice is taken, and to the greatest extent Amount drains rinse water, and whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to reduce rinse water as far as possible Local flavor and wherein influence (such as some running water or well water river peculiar smell or insoluble solid of insoluble solid thing to rice taste Body is too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Red rice after cleaning is sufficiently mixed with about 870 grams of vegetables liquefied substances, put steaming boil or baking container in, depend on Each one requirement soft or hard to rice is different, and mixture can stand 60~120 minutes, allows red rice to absorb slurries.

If by the way of steamed rice, then in rice vegetable meat pulp mixture being put into steaming plate, thickness is usually no more than 4 centimetres. Heating boiling.It is heated to and keep meter vegetable meat pulp mixture temperature (to depend on each one to rice at 92~96 DEG C to 45~60 minutes The soft or hard requirement of meal), stop heating, allow temperature to be gradually down to 80~87 DEG C naturally in 7~12 minutes.Now rice is in yellow red Color, and tool caraway curry fragrance, low sodium, potassium high, the curried pungent of delicious and tool.Color, nutrition, health are various！It is natural strong The fresh peppery rice of health.

Embodiment 8, mutton black rice (Fig. 5)

Take 200 grams of fresh mutton to cut into slices, 30 grams of fresh ginger, 20 grams of the head of garlic is cut into slices, put oil cauldron (40 grams of rape oil) and decoct to two sides It is sallow, plus 5 grams of cumins and micro sea salt, take out standby after stirring evenly.

Take 300 grams of fresh onion

250 grams of fresh vegetable green pepper

840 grams are weighed after slurry altogether

By slurry and rice 3:1 ratio, prepares 280 grams of black rice

After fresh organic matter and pan-fried mutton are cut into 1~3 centimetre of size, beater/liquefier is added to break into the largest particles No more than 4 millimeters, not more than 5%, and remaining more than 70% liquid material constituted for Biological water；Black rice is taken, with clean or pure Water Rapid Cleaning, and drain rinse water as far as possible, whole cleaning drained process control in 1 minute, as far as possible no more than 2 minutes, with The local flavor and wherein influence (such as some running water or well water river of insoluble solid thing to rice taste of rinse water are reduced as far as possible Water peculiar smell or insoluble solid are too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with about 840 grams of vegetable meat liquefied substances, put steaming boil or baking container in, depending on each People's requirement soft or hard to rice is different, and mixture can stand 24~48 hours, allows rice to absorb slurries to saturation.

If by the way of steamed rice, then in rice vegetable meat juice mixture being put into steaming plate, thickness is usually no more than 4 lis Rice.Heating boiling.It is heated to and keep meter vegetable meat pulp mixture temperature (to depend on each one right at 92~96 DEG C to 40~60 minutes The soft or hard requirement of rice), stop heating, allow temperature to be gradually down to 80~87 DEG C naturally in 7~12 minutes.Now rice is darkly Color, and have cumin, decoct the fragrance of mutton and onion, delicious and tool green pepper onion fresh and sweet taste.Color, nutrition, health are all Entirely！The multifilament richness good to eat rice of potassium of the taste type of natural health.This bowl of rice is eaten, is equivalent to eat a quarter bowl Fresh onion, about 1/5th bowls of the fresh vegetable green pepper roasted mutton with 1/5th bowls.

Embodiment 9, roasting lemon radish acid rice (Fig. 4, Fig. 7)

Take 150 grams of full lemon belt leather 2

800 grams of fresh ternip belt leather

50 grams of rape oil

1000 grams of fresh organic matter gross weight

By slurry and rice 2.4:1 ratio, takes 385 grams of the rice of Japanese cuisine

Beater/liquefier is added after food is cut into 1~3 centimetre of size, the largest particles is broken into and is not more than 3 millimeters, no More than 5%, and remaining more than 83% liquid material constituted for Biological water；The feeding reason clean or pure water Rapid Cleaning of rice, And rinse water is drained as far as possible, whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to reduce as far as possible clearly Influence (such as some running water or well water river peculiar smell or insoluble of the local flavor of wash water and wherein insoluble solid thing to rice taste Property solid is too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Cooking rice after cleaning is sufficiently mixed with about 1000 grams of vegetables liquefied substances, put steaming boil or baking container in, Different depending on each one requirement soft or hard to rice, mixture can stand 10~48 hours, allow rice to fully absorb slurries to saturation.

According to the mode of baking rice, then in rice vegetable juice mixture being put into steaming plate, thickness is usually no more than 4 centimetres. By baking temperature be adjusted to 130 DEG C with hot air to and in keeping disk rice vegetable pulp mixture temperature 25 to 35 at 90~96 DEG C Minute (depend on each one the requirement soft or hard to rice), stops heating, allow temperature be gradually down to 80 naturally in 7~12 minutes~ 87℃.Now rice is white, has citrus scented, the sour and natural lemon tart flavour of tool.Color, nutrition, health are various！ The sour rice of the low sodium multifilament richness potassium of low sugar of natural health.This bowl of rice is eaten, is equivalent to eat half bowl of fresh ternip, / 10th bowls of a lemon.

Lemon contains volatile oil, and glucoside, citric acid, malic acid, fiber, vitamin C, B1, B2, low sodium, potassium high, appetizing wets one's whistle Cough-relieving；Ternip contains zinc, lignin, low sodium, potassium high, cough-relieving of whetting the appetite.

The sour rice of former Japanese cuisine be when cooking toward in water with vinegar, be the carbohydrate food of pure tart flavour, do not have There is fiber, there is no vitamin, there is no potassium, no zinc, there is no the low-protein rice meal of natural fruits and vegetables taste local flavor.

Embodiment 10, steaming spinach chicken congee

Change the brown rice in embodiment 6 into rice, the ratio of spinach celery chicken slurry is brought up to 11 from 3, it is mixed with rice Placed 1~10 hour after conjunction, then put in steaming plate, be steam heated to 90~97 DEG C and steam to 1~2 hour, make rice broken softening completely Into congee.

Embodiment 11, steaming gold meat fried rice noodles (carrot, tomato, pork, rice)

The gold meat slurry of Example 4, by 3.3:After 1 ratio is soaked 12~24 hours with glutinous rice, then use beater Rice soak is broken into golden Rice ＆ peanut milk.

Steaming plate surface first is coated into rape oil prevents from sticking to the pan, and then golden Rice ＆ peanut milk is put the slurry that 2~3 millimeters thicks are formed in steaming plate Layer, because slurries are thicker, pave and is difficult, and using vibration steaming plate pulp layer can be made to shake flat.Then Rice ＆ peanut milk layer is steamed at 90~97 DEG C It is ripe, ground rice skin is peeled off after taking-up is cold from disk.This bean sheet jelly is Gold production, and appearance color is tempting, delicious, good to eat, comprehensive nutrition, also Fu is containing inorganic elements and dietary fibers such as vitamin, potassium.

Pork is added on the basis of embodiment 1, makes vitamin B12 and D from being originally that zero increases to 6% daily recommendation Amount, albumen also increases 3 times, and into high protein, vitamin, inorganic salt minerals matter are comprehensive, delicious flavour, but low sodium, low sugar, can Dry-eating without dish good to eat fried rice noodles.Specific nutrition data can check table 3.

Embodiment 12, ginger green onion Ho vegetable rice (Fig. 8)

Take 1100 grams of Chinese cabbage

220 grams of onion

60 grams of ginger

30 grams of lemon belt leather

360 grams of fresh Ho

1 gram of pepper powder

2 grams of curry powder

60 grams of corn oil

1832 grams of gross weight

By slurries and rice 1.8:1 ratio, takes 100 grams of rice

Beater/liquefier is added after food is cut into 1~3 centimetre of size, the largest particles is broken into and is not more than 3 millimeters, no More than 5%, and remaining more than 83% liquid material constituted for Biological water；Rice is taken, with clean or pure water Rapid Cleaning, and to the greatest extent Amount drains rinse water, and whole cleaning drains process control 1 within minute, as far as possible no more than 2 minutes, to reduce rinse water as far as possible Local flavor and wherein influence (such as some running water or well water river peculiar smell or insoluble solid of insoluble solid thing to rice taste Body is too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with vegetables seafood delights liquefied substance, put steaming boil or baking container in, depending on each People's requirement soft or hard to rice is different, and mixture can stand 20~60 minutes allows rice to fully absorb slurries to saturation.

According to the mode of baking rice, then in rice vegetable juice mixture being put into steaming plate, thickness is usually no more than 4 centimetres. Baking temperature is adjusted to 130 DEG C, with hot air to and keep in disk rice vegetable pulp mixture temperature at 90~97 DEG C 20 to 30 minutes (depending on each one requirement soft or hard to rice), stops heating, allows temperature to be gradually down to 80 naturally in 7~12 minutes ~87 DEG C.Now rice is white and has Ho delicate flavours, and color, nutrition, health are various！Also low sodium, low sugar , Dan Fu give birth to containing dimension Element, albumen, unrighted acid, inorganic elements and dietary fiber, nutrition, health are various！Can dry-eating without dish good to eat rice.

Embodiment 13, many color and luster artistic disks and word assorted cold dishes (Fig. 6) of congratulating somebody on a happy occasion

Take the rice for having soaked saturation of above-mentioned each example different colours, by design arrangement into color and luster artistic disk and " congratulating somebody on a happy occasion ", After " longevity ", the assorted cold dishes of " good ", with baking rice or the mode of steaming, baking temperature is adjusted to 130 DEG C；With hot air or steaming, Rice vegetable pulp mixture temperature (depends on each one soft or hard to rice 20 to 30 minutes at 90~97 DEG C in being heated to and keeping disk It is required that), stop heating, allow temperature to be gradually down to 80~87 DEG C naturally in 7~12 minutes.Now rice be in design, color, Perfume, taste, nutrition, health are various！Also low sodium, low sugar , Dan Fu contain vitamin, albumen, unrighted acid, inorganic elements and meals Fiber.

Embodiment 14, grape orange rice cake (Fig. 9)

Take 900 grams of grape

300 grams of orange

520 grams of apple

120 grams of corn oil

35 grams of yeast

1740 grams of gross weight

By slurry and rice 1.5:1 ratio, takes 1160 grams of rice

Grape apple food is cut into after 1~3 centimetre of size and adds beater/liquefier to break into the largest particles to be not more than 3 Millimeter, not more than 5%, and remaining more than 75% liquid material constituted for Biological water；Take rice quickly clear with clean or pure water Wash, and drain rinse water as far as possible, whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to subtract as far as possible Influence (such as some running water or well water river peculiar smell or not of the local flavor of few rinse water and wherein insoluble solid thing to rice taste Soluble solids are too high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with grape apple liquefied substance, mixture can stand 10~24 hours, allow rice to fill Divide and be beaten after absorbing slurries to saturation；Mixed during yeast is added into fruit Rice ＆ peanut milk, put fermentation to volume at 30 DEG C and increase about 2 times, then Hair slurry is put and be cured into cake within about 20~30 minutes in 92~97 DEG C in steaming plate.

This preparation method is not required to be yeast sugaring, because fruit all contains sugar and nutrition needed for yeast.

This cake has apple fragrant, and natural fruit sweet taste , Fu contain vitamin, potassium and dietary fiber.

Embodiment 15, shrimp eggplant ground rice (Figure 10)

Take 1200 grams of tomato

400 grams of fresh shrimp

100 grams of olive oil

50 grams of fresh ginger

50 grams of green onion

(such as wanting rose, the beet root of 50 grams of rose-red, such as Figure 10 can be added)

1800 grams of gross weight

By slurry and rice 1.5:1 ratio, takes 1000 grams of rice, 200 grams of glutinous rice

Food is cut into after 1~3 centimetre of size and adds beater/liquefier to break into the largest particles to be not more than 3 millimeters, seldom In 5%, and remaining more than 75% liquid material constituted for Biological water；The clean or pure water Rapid Cleaning of rice is taken, and is dripped as far as possible Dry rinse water, whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to reduce the wind of rinse water as far as possible Influence (such as some running water or well water river peculiar smell or the insoluble solid mistake of taste and wherein insoluble solid thing to rice taste It is high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with shrimp eggplant slurry thing, mixture can stand 10~24 hours, allow rice fully to inhale It is beaten after receiving slurries to saturation, thick slurry is fitted into 2 mm dia stream dressing sieves, is made slurry natural from hole or push strip and fall into It is molded in boiling water.

This ground rice contains tomatin, vitamin, albumen, unrighted acid in salmon pink , Fu, delicious.

Embodiment 16, apple scented rice cake

Take 600 grams of apple

300 grams of banana

600 grams of red dragon fruit belt leather

110 grams of corn oil

1610 grams of gross weight

By slurry and rice 1.1:1 ratio, takes 1463 grams of rice

Food is cut into after 1~3 centimetre of size and adds beater/liquefier to break into the largest particles to be not more than 3 millimeters, seldom In 5%, and remaining more than 75% liquid material constituted for Biological water；The clean or pure water Rapid Cleaning of rice is taken, and is dripped as far as possible Dry rinse water, whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to reduce the wind of rinse water as far as possible Influence (such as some running water or well water river peculiar smell or the insoluble solid mistake of taste and wherein insoluble solid thing to rice taste It is high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with fruit slurry thing, mixture can stand 10~24 hours, allow rice fully to inhale It is beaten after receiving slurries to saturation, thick slurry is pressed into cake mould into about 4 millimeters thicks, put 150 DEG C of baking ovens no more than 13 minutes, makes dragon fruit Red cyanidin not because heat it is long fade.

This cake is in rose, and fragrant and sweet , Fu contain vitamin, albumen, unrighted acid, inorganic elements and dietary fiber.

Embodiment 17, the red rice cake of tangerine apple (Figure 11)

Take 360 grams of apple

380 grams of orange

260 grams of red dragon fruit belt leather

80 grams of corn oil

1080 grams of gross weight

By slurry and rice 1.6:1 ratio, takes 675 grams of rice

Food is cut into after 1~3 centimetre of size and adds beater/liquefier to break into the largest particles to be not more than 3 millimeters, seldom In 5%, and remaining more than 75% liquid material constituted for Biological water；The clean or pure water Rapid Cleaning of rice is taken, and is dripped as far as possible Dry rinse water, whole cleaning drains process control in 1 minute, as far as possible no more than 2 minutes, to reduce the wind of rinse water as far as possible Influence (such as some running water or well water river peculiar smell or the insoluble solid mistake of taste and wherein insoluble solid thing to rice taste It is high).Such as dry rice has been clean, then be not required to this step of meter Qing Xi.

Rice after cleaning is sufficiently mixed with fruit slurry thing, mixture can stand 10~24 hours, allow rice fully to inhale It is beaten after receiving slurries to saturation, by thick slurry microwave stove heat 2 minutes, taking-up is stirred evenly, and is reheated 2 minutes, and taking-up is stirred evenly, repeatedly To about 60 DEG C half of temperature gelatinization state, now paste is twisted into the bar of about 3 centimetres of straight Trail and put in steaming plate at 92~96 DEG C for 2~3 times 20~25 minutes, the red cyanidin of dragon fruit is set not faded because heating is long.

This rice cake is in rose, and fragrant and sweet , Fu are fine containing vitamin, albumen, unrighted acid, inorganic elements and meals Dimension.

Claims (12)

1. a kind of nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake, it is characterised in that the nourishing rice/congee/rice Powder/fried rice noodles/rice cake/rice cake is using moisture contained in natural fresh food materials, nutrition, taste/local flavor, pigment as unique water Source, unique nutrition, unique seasoning, unique pigment are made.

2. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 1, it is characterised in that the battalion It is after the slurry after being liquefied by natural fresh food materials mixes and absorb with rice to support rice/congee/ground rice/fried rice noodles/rice cake/rice cake It is heated to ripe made overall rice/congee/ground rice/fried rice noodles/rice cake/rice cake.

3. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 1 and 2, it is characterised in that described The vegetables of natural fresh food materials including plant, fruit and vegetable fat, the poultry of animal class, aquatic products, birds, beasts and eggs and fat and The natural fresh food materials of mushroom.

4. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 1, it is characterised in that the use Long-grained nonglutinous rice, stalk rice, glutinous rice, glutinous rice are selected from the rice for making nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake, it is long-grained rice, short Grain rice, full rice, brown rice, red rice, rice, black rice, purple rice, green rice, glutinous millet, one or more in wild rice and rice germ.

5. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 2, it is characterised in that the day The liquefaction of right fresh food materials refers to that natural fresh food materials are ground into content liquid not less than 65% by mechanical means, and solid is micro- Slurry of the particle content no more than 35%, and in Solid micro thing, the particle more than 3 millimeters is not more than 10% total particle Amount, the particle of 1~3 mm in size is not more than 30% total particle quantity, and remaining is less than 1 millimeter of particle.

6. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 5, it is characterised in that the machine Tool means include：Mill is beaten, shears, compressing, impacting, expanding, being centrifuged, infrared ray, ultrasonic wave, and microwave.

7. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 5, it is characterised in that the day Right fresh food materials include the skin of solid state, stalk, stem, root, seed, flower, leaf, meat, connective tissue, muscle, fat, film, cell, Seed and potato.

8. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 5, it is characterised in that described Slurry is water, the organic acid that molecularity is discharged into the solid tissue for make under mechanism natural fresh food materials, colloid, shallow lake Powder, sugar, mucus, albumen, amino acid, ketone glucoside, anthocyanidin, juice, pigment, steroid, vitamin, inorganic salts, mineral matter, fiber, fruit Glue, pigment, local flavor, grease, volatile oil and the molecule not being completely broken be uniformly mixed into water oil milkiness, color, taste/ The slurry shape of local flavor, microparticle.

9. nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claim 2, it is characterised in that described Rice is 1 with the mixed proportion of the slurry of natural fresh food materials：0.3~12 scope.

10. the preparation method of nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake according to claims 1 to 9, it is special Levy and be, the process of the making includes with rice being well mixed slurry by proper proportion, heating mixture is extremely after suitably soaking 90~105 DEG C, kept for 2~180 minutes, then stop heating, the temperature of rice made products is gradually down to 70~85 from 90~105 DEG C DEG C, finally obtain nutrition, taste, color word figure rice/congee/ground rice/rice cake cake.

11. preparation methods according to claim 10, it is characterised in that the method for the heating includes steaming, boiling, stewing, and fries And baking.

12. preparation methods according to claim 10, it is characterised in that depend on each one to rice it is hard, tough, chew, it is soft, Bullet, the requirement of paste and be to cook, cook congee, doing ground rice, the requirement cooked rice cake, do rice cake, described rice and natural fresh food materials Slurry ratio be 1：0.3~12 scope.