CN109275846A - A kind of wholefood and preparation method thereof - Google Patents
A kind of wholefood and preparation method thereof Download PDFInfo
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- CN109275846A CN109275846A CN201811219560.0A CN201811219560A CN109275846A CN 109275846 A CN109275846 A CN 109275846A CN 201811219560 A CN201811219560 A CN 201811219560A CN 109275846 A CN109275846 A CN 109275846A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 241001474374 Blennius Species 0.000 claims abstract description 19
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 17
- 235000014571 nuts Nutrition 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 21
- 244000097160 Peniocereus greggii Species 0.000 claims description 15
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 13
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- 235000005822 corn Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 8
- 240000004713 Pisum sativum Species 0.000 claims description 8
- 240000000588 Hericium erinaceus Species 0.000 claims description 7
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 6
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- 244000105624 Arachis hypogaea Species 0.000 claims description 6
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- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims description 6
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- 238000000227 grinding Methods 0.000 claims description 6
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- 229940082787 spirulina Drugs 0.000 claims description 6
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- 244000062793 Sorghum vulgare Species 0.000 claims description 4
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- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 241000353135 Psenopsis anomala Species 0.000 claims description 2
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 241000219977 Vigna Species 0.000 claims description 2
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- 235000010726 Vigna sinensis Nutrition 0.000 claims description 2
- 244000022185 broomcorn panic Species 0.000 claims description 2
- 235000021329 brown rice Nutrition 0.000 claims description 2
- 235000020236 pumpkin seed Nutrition 0.000 claims description 2
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- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
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- 239000011782 vitamin Substances 0.000 abstract description 5
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- 229930003231 vitamin Natural products 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 description 5
- 241000899834 Obovaria olivaria Species 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000060234 Gmelina philippensis Species 0.000 description 1
- 241000577951 Hydnum Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 239000003895 organic fertilizer Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of wholefood and preparation method thereof, wholefood includes the raw material of following parts by weight: 1-10 parts of coarse cereals, 0.5-2 parts of mushroom, 0.2-2.4 parts of fruits and vegetables, 0.8-2 parts of seaweed, 1-3 parts of nut, 1-5 parts of beans and 1.2-2 parts of additive.The present invention is by being added with coarse cereals, fruits and vegetables, nut, beans and mushroom, wherein fruits and vegetables and coarse cereals are rich in vitamin, nut is rich in microelements such as ferro-calcium-zinc-seleniums, beans and mushroom provide protein abundant, meet human body to the intake demand of the nutritional ingredients such as vitamin, copper, iron, selenium, zinc, calcium, fiber, solve the problems, such as food it is single human body is lacked injured caused by these nutritional ingredients, reach nutrition-balanced purpose.
Description
Technical field
The present invention relates to field of food, specifically a kind of wholefood and preparation method thereof.
Background technique
Wholefood refers to those growths in nature, not processed or merely through the food materials processed on a small quantity, due to
These foods only lean on organic fertilizer, do not apply chemical fertilizer, also without artificially added in process various preservatives, emulsifier,
The chemical addition agents such as artificial color, therefore, wholefood are food materials being rich in nutrition, conducive to health.
The raw material that food includes currently on the market is too single, and nutritional ingredient is unbalanced, cause human body for vitamin, zinc,
The intake of the nutritional ingredients such as calcium, fiber is insufficient, is not able to satisfy demand of the body to each middle Different Nutrition ingredient.
Need it is a kind of include various nutritional ingredients wholefood, meet human body to the needs of different nutriments.
Summary of the invention
The purpose of the present invention is to provide a kind of wholefoods, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of wholefood, the raw material including following parts by weight: 1-10 parts of coarse cereals, 0.5-2 parts of mushroom, 0.2-2.4 parts of fruits and vegetables,
0.8-2 parts of seaweed, 1-3 parts of nut, 1-5 parts of beans and 1.2-2 parts of additive.
As a further solution of the present invention: the wholefood includes the raw material of following parts by weight: 1-5 parts of coarse cereals, bacterium
1-1.5 parts of mushroom, 0.5-2 parts of fruits and vegetables, 1-1.5 parts of seaweed, 1.5-2.5 parts of nut, 2-4 parts of beans and 1.5-1.8 parts of additive.
As a further solution of the present invention: the wholefood includes the raw material of following parts by weight: 2 parts of coarse cereals, mushroom 1
Part, 1 part of fruits and vegetables, 1.2 parts of seaweed, 2 parts of nut, 3 parts of beans and 1.6 parts of additive.
As a further solution of the present invention: the coarse cereals are flour, glutinous rice, Semen Coicis, black rice, corn, waxy corn, jet
It is rice, buckwheat, oat, milled glutinous broomcorn millet, millet, brown rice, husked kaoliang, barley, one or more of in starch from sweet potato；The mushroom is hedgehog hydnum
It is mushroom, Pleurotus eryngii, mushroom, dried mushroom, agrocybe, one or more of in cordyceps flower；The fruits and vegetables are black fungus, chrysanthemum, gumbo, hundred
It is conjunction, tremella, Semen sesami nigrum, white sesameseed, one or more of in fructus lycii；The seaweed be kelp, seaweed, asparagus, in spirulina
It is one or more of；The nut is shelled melon seed, cashew nut, lotus seeds, hickory kernel, SEMEN PINI KORAIENSIS, pistachio nuts, shelled peanut, gingko fruit
One or more of benevolence, pumpkin seeds；The beans is sword bean, green soya bean, kidney bean, garden pea, kidney bean, cowpea, rde bean, Huang
One or more of beans, teata glycinis, teata glycinis, red bean, mung bean, Peas, semen viciae fabae, chick-pea；The additive is common nightblooming cereus, chicken
It is one or more of in egg.
A kind of preparation method of wholefood, comprising the following steps: step 1: feedstock processing, a: coarse cereals are successively dried,
Refine and fry raw material A is spare；B: mushroom being put into pot and is cooked 2 hours or more, ground into juice and dense together with juice
Contract to obtain raw material B；C: it is dried after fruits and vegetables are cooked, then refined 120-200 mesh and obtain raw material C；D: seaweed is cleaned into cooked 30-
40 minutes, then raw material D was refined to obtain in drying；E: nut decladding is cleaned, and then raw material E is refined to obtain in drying after boiling 2 hours；F:
By beans elder generation boiling 30 minutes, it is put into steamer, 2 hours of boiling obtain raw material F；G: after taking dry common nightblooming cereus 1-2 hours cooked, together with soup
Juice grinds slurry, and is concentrated into the slurries that paddy content is 60%, obtains raw material G；Step 2: by raw material A obtained in step 1, raw material B,
Raw material C, raw material D, raw material E, raw material F and raw material G add flour to stir, and adjust humidity, squeeze in flakes, then in tablet press machine
Drying and packaging.
As a further solution of the present invention: in step 1, the mushroom cooked time is 3 hours.
As a further solution of the present invention: in step 1, the fruits and vegetables cross 150 meshes.
As a further solution of the present invention: in step 1, the seaweed is 30 minutes cooked.
As a further solution of the present invention: in step 1, the dry common nightblooming cereus is 1.5 hours cooked.
Compared with prior art, the beneficial effects of the present invention are: the present invention is by being added with coarse cereals, fruits and vegetables, nut, beans
And mushroom, wherein fruits and vegetables and coarse cereals are rich in vitamin, and nut is provided and enriched rich in the microelements such as ferro-calcium-zinc-selenium, beans and mushroom
Protein, meet human body to the intake demand of the nutritional ingredients such as vitamin, copper, iron, selenium, zinc, calcium, fiber, solve food
It is single that the problem of injuring caused by these nutritional ingredients is lacked to human body, reach nutrition-balanced purpose.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of wholefood, including following raw material: oat 3kg, Hericium erinaceus 0.5kg, gumbo 0.2kg, seaweed 0.8kg, SEMEN PINI KORAIENSIS
1kg, rde bean 1kg and common nightblooming cereus 1.2kg.
A kind of preparation method of wholefood, comprising the following steps:
Step 1: feedstock processing, a: oat is successively dried, refined and fried raw material A is spare；
B: Hericium erinaceus being put into pot and is cooked 2.5 hours, ground into juice together with juice and be concentrated to give raw material B；
C: it is dried after gumbo is cooked, then refined 120 meshes and obtain raw material C；
D: seaweed is cleaned and is cooked 30 minutes, then raw material D is refined to obtain in drying；
E: SEMEN PINI KORAIENSIS decladding is cleaned, and then raw material E is refined to obtain in drying after boiling 2 hours；
F: by rde bean boiling 30 minutes, it is put into steamer, 2 hours of boiling obtain raw material F；
G: after taking dry common nightblooming cereus 1 hour cooked, grinding slurry together with soup, and is concentrated into the slurries that paddy content is 60%, obtains raw material G.
Step 2: raw material A obtained in step 1, raw material B, raw material C, raw material D, raw material E, raw material F and raw material G are added into flour
Stirring, and humidity is adjusted, it is squeezed in tablet press machine in flakes, then drying and packaging.
Embodiment 2
A kind of wholefood, including following raw material: glutinous rice 3kg, buckwheat 3kg, blank corn 3kg, Semen Coicis 1kg, Hericium erinaceus 1kg, worm
It is showy flowers of herbaceous plants 1kg, gumbo 0.4kg, fructus lycii 1kg, chrysanthemum 1kg, kelp 1kg, spirulina 1kg, shelled peanut 1kg, hickory nut people 1kg, white
Fruit kernel 1kg, soya bean 1kg, black soybean 1kg, semen viciae fabae 1kg, garden pea 1kg, sword bean 1kg and common nightblooming cereus 2kg.
A kind of preparation method of wholefood, comprising the following steps:
Step 1: feedstock processing, a: by glutinous rice, buckwheat, blank corn and Semen Coicis successively dry, refine and fry raw material A is spare；
B: Hericium erinaceus and cordyceps flower being put into pot and are cooked 3 hours, ground into juice together with juice and be concentrated to give raw material B；
C: it is dried after gumbo, fructus lycii and chrysanthemum are cooked, then refined 200 meshes and obtain raw material C；
D: kelp and spirulina are cleaned and are cooked 40 minutes, then raw material D is refined to obtain in drying；
E: peanut, hickory nut, ginkgo shelling are cleaned, then raw material E is refined to obtain in drying after boiling 2 hours；
F: by soya bean, black soybean, semen viciae fabae, garden pea, the boiling of sword bean elder generation 30 minutes are put into steamer, and 2 hours of boiling obtain raw material F；
G: after taking dry common nightblooming cereus 2 hours cooked, grinding slurry together with soup, and is concentrated into the slurries that paddy content is 60%, obtains raw material G.
Step 2: raw material A obtained in step 1, raw material B, raw material C, raw material D, raw material E, raw material F and raw material G are added into flour
Stirring, and humidity is adjusted, it is squeezed in tablet press machine in flakes, then drying and packaging.
Embodiment 3
A kind of wholefood, including following raw material: glutinous rice 1kg, dried mushroom 0.5kg, mushroom 0.5kg, black fungus 0.25kg, white sesameseed
0.25kg, kelp 0.5kg, seaweed 0.5kg, SEMEN PINI KORAIENSIS 0.5kg, cashew nut 1kg, green soya bean 1kg, soya bean 1kg and common nightblooming cereus 1.5kg.
A kind of preparation method of wholefood, comprising the following steps:
Step 1: feedstock processing, a: glutinous rice is successively dried, refined and fried raw material A is spare；
B: dried mushroom, mushroom being put into pot and are cooked 3 hours, ground into juice together with juice and be concentrated to give raw material B；
C: it is dried after black fungus, white sesameseed are cooked, then refined 150 meshes and obtain raw material C；
D: kelp, seaweed are cleaned and are cooked 30 minutes, then raw material D is refined to obtain in drying；
E: SEMEN PINI KORAIENSIS, cashew nut decladding are cleaned, then raw material E is refined to obtain in drying after boiling 2 hours；
F: by green soya bean, the boiling of soya bean elder generation 30 minutes, it is put into steamer, 2 hours of boiling obtain raw material F；
G: after taking dry common nightblooming cereus 1.5 hours cooked, grinding slurry together with soup, and is concentrated into the slurries that paddy content is 60%, obtains raw material
G。
Step 2: raw material A obtained in step 1, raw material B, raw material C, raw material D, raw material E, raw material F and raw material G are added into flour
Stirring, and humidity is adjusted, it is squeezed in tablet press machine in flakes, then drying and packaging.
Embodiment 4
A kind of wholefood, including following raw material: blank corn 2kg, buckwheat 3kg, Hericium erinaceus 0.5kg, agrocybe 0.5kg, perfume (or spice)
Mushroom 0.5kg, chrysanthemum 1kg, tremella 1kg, spirulina 1kg, asparagus 0.5kg, hickory kernel 1kg, shelled peanut 1.5kg, sword bean
2kg, garden pea 1kg, kidney bean 1kg, common nightblooming cereus 1.8kg.
A kind of preparation method of wholefood, comprising the following steps:
Step 1: feedstock processing, a: by blank corn, buckwheat successively dry, refine and fry raw material A is spare；
B: Hericium erinaceus, agrocybe, mushroom being put into pot and are cooked 3 hours, ground into juice together with juice and be concentrated to give raw material
B；
C: it is dried after chrysanthemum, tremella are cooked, then refined 150 meshes and obtain raw material C；
D: spirulina, asparagus are cleaned and are cooked 30 minutes, then raw material D is refined to obtain in drying；
E: hickory kernel, shelled peanut decladding are cleaned, then raw material E is refined to obtain in drying after boiling 2 hours；
F: by sword bean, garden pea, the boiling of kidney bean elder generation 30 minutes, it is put into steamer, 2 hours of boiling obtain raw material F；
G: after taking dry common nightblooming cereus 1.5 hours cooked, grinding slurry together with soup, and is concentrated into the slurries that paddy content is 60%, obtains raw material
G。
Step 2: raw material A obtained in step 1, raw material B, raw material C, raw material D, raw material E, raw material F and raw material G are added into flour
Stirring, and humidity is adjusted, it is squeezed in tablet press machine in flakes, then drying and packaging.
Embodiment 5
A kind of wholefood, including following raw material: millet 0.5kg, sorghum rice 0.5kg, black rice 0.5kg, barley 0.5kg, apricot Bao
Mushroom 0.5kg, agrocybe 0.5kg, black fungus 0.5kg, lily 0.5kg, kelp 0.6kg, asparagus 0.6kg, cashew nut 1kg, lotus seeds
1kg, green soya bean 1kg, kidney bean 1kg, red bean 1kg and common nightblooming cereus 1.6kg.
A kind of preparation method of wholefood, comprising the following steps:
Step 1: feedstock processing, a: by millet, sorghum rice, black rice, barley successively dry, refine and fry raw material A is spare；
B: Pleurotus eryngii and agrocybe being put into pot and are cooked 3 hours, ground into juice together with juice and be concentrated to give raw material B；
C: it is dried after black fungus, lily are cooked, then refined 150 meshes and obtain raw material C；
D: kelp, asparagus are cleaned and are cooked 30 minutes, then raw material D is refined to obtain in drying；
E: cashew nut, lotus seeds decladding are cleaned, then raw material E is refined to obtain in drying after boiling 2 hours；
F: by green soya bean, kidney bean, the boiling of red bean elder generation 30 minutes, it is put into steamer, 2 hours of boiling obtain raw material F；
G: after taking dry common nightblooming cereus 1.5 hours cooked, grinding slurry together with soup, and is concentrated into the slurries that paddy content is 60%, obtains raw material
G。
Step 2: raw material A obtained in step 1, raw material B, raw material C, raw material D, raw material E, raw material F and raw material G are added into flour
Stirring, and humidity is adjusted, it is squeezed in tablet press machine in flakes, then drying and packaging.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (9)
1. a kind of wholefood, which is characterized in that the raw material including following parts by weight: 1-10 parts of coarse cereals, 0.5-2 parts of mushroom,
0.2-2.4 parts of fruits and vegetables, 0.8-2 parts of seaweed, 1-3 parts of nut, 1-5 parts of beans and 1.2-2 parts of additive.
2. a kind of wholefood according to claim 1, which is characterized in that the raw material including following parts by weight: coarse cereals
1-5 parts, 1-1.5 parts of mushroom, 0.5-2 parts of fruits and vegetables, 1-1.5 parts of seaweed, 1.5-2.5 parts of nut, 2-4 parts of beans and additive 1.5-
1.8 part.
3. a kind of wholefood according to claim 1, which is characterized in that the raw material including following parts by weight: coarse cereals 2
Part, 1 part of mushroom, 1 part of fruits and vegetables, 1.2 parts of seaweed, 2 parts of nut, 3 parts of beans and 1.6 parts of additive.
4. a kind of wholefood according to claim 1, which is characterized in that the coarse cereals are flour, glutinous rice, Semen Coicis, black
Rice, corn, waxy corn, blank corn, buckwheat, oat, milled glutinous broomcorn millet, millet, brown rice, husked kaoliang, barley, it is a kind of in starch from sweet potato or
It is several；The mushroom is Hericium erinaceus, Pleurotus eryngii, mushroom, dried mushroom, agrocybe, one or more of in cordyceps flower；The fruits and vegetables are black
It is agaric, chrysanthemum, gumbo, lily, tremella, Semen sesami nigrum, white sesameseed, one or more of in fructus lycii；The seaweed be kelp, seaweed,
One or more of asparagus, spirulina；The nut is shelled melon seed, cashew nut, lotus seeds, hickory kernel, SEMEN PINI KORAIENSIS, American pistachios
One or more of benevolence, shelled peanut, gingko kernel, pumpkin seeds；The beans is sword bean, green soya bean, kidney bean, garden pea, the four seasons
One or more of beans, cowpea, rde bean, soya bean, teata glycinis, teata glycinis, red bean, mung bean, Peas, semen viciae fabae, chick-pea；Institute
It is one or more of in common nightblooming cereus, egg for stating additive.
5. a kind of a kind of preparation method of wholefood a method according to any one of claims 1-3, which is characterized in that including following step
It is rapid: step 1: feedstock processing, a: coarse cereals are successively dried, refined and fried raw material A is spare；B: mushroom is put into pot and is cooked
It is 2 hours or more, ground into juice together with juice and be concentrated to give raw material B；C: it is dried after fruits and vegetables are cooked, then refined 120-
200 meshes obtain raw material C；D: seaweed is cleaned and is cooked 30-40 minutes, then raw material D is refined to obtain in drying；E: nut decladding is clear
It washes, then raw material E is refined to obtain in drying after boiling 2 hours；F: by beans elder generation boiling 30 minutes, it is put into steamer, 2 hours of boiling obtain
Raw material F；G: after taking dry common nightblooming cereus 1-2 hours cooked, grinding slurry together with soup, and is concentrated into the slurries that paddy content is 60%, obtains raw material
G；Step 2: add flour to stir raw material A obtained in step 1, raw material B, raw material C, raw material D, raw material E, raw material F and raw material G,
And humidity is adjusted, it is squeezed in tablet press machine in flakes, then drying and packaging.
6. a kind of preparation method of wholefood according to claim 5, which is characterized in that in step 1, the mushroom
The cooked time is 3 hours.
7. a kind of preparation method of wholefood according to requiring 5, which is characterized in that in step 1, the fruits and vegetables mistake
150 meshes.
8. a kind of preparation method of wholefood according to claim 5, which is characterized in that in step 1, the seaweed
It is 30 minutes cooked.
9. a kind of preparation method of wholefood according to claim 5, which is characterized in that in step 1, the dry sword
Spend cooked 1.5 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811219560.0A CN109275846A (en) | 2018-10-19 | 2018-10-19 | A kind of wholefood and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811219560.0A CN109275846A (en) | 2018-10-19 | 2018-10-19 | A kind of wholefood and preparation method thereof |
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ID=65177398
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692677A (en) * | 2019-11-27 | 2020-01-17 | 湖南和美园食品有限公司 | Cake mixed with multiple nutrient substances |
| CN113974146A (en) * | 2021-10-11 | 2022-01-28 | 陈金身 | High-calcium nutrition powder and preparation method thereof |
-
2018
- 2018-10-19 CN CN201811219560.0A patent/CN109275846A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692677A (en) * | 2019-11-27 | 2020-01-17 | 湖南和美园食品有限公司 | Cake mixed with multiple nutrient substances |
| CN113974146A (en) * | 2021-10-11 | 2022-01-28 | 陈金身 | High-calcium nutrition powder and preparation method thereof |
| CN113974146B (en) * | 2021-10-11 | 2024-03-05 | 陈金身 | High-calcium nutrition powder and preparation method thereof |
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Application publication date: 20190129 |