CN1094916A - Nourishing mixed powder/face and production method thereof - Google Patents
Nourishing mixed powder/face and production method thereof Download PDFInfo
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- CN1094916A CN1094916A CN93110691A CN93110691A CN1094916A CN 1094916 A CN1094916 A CN 1094916A CN 93110691 A CN93110691 A CN 93110691A CN 93110691 A CN93110691 A CN 93110691A CN 1094916 A CN1094916 A CN 1094916A
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Abstract
The present invention relates to a kind of nourishing mixed powder/face and processing method thereof, it is characterized in that its raw material is rice, soybean, corn, the seed of Job's tears, mung bean, lean meat, konjaku, vegetables, vegetable oil; Its production method is that raw material is worn into powder, juice, stirring enters from shortening powder mechanism powder/face, dries, packs, simple, the easy row of its production technology, reliable, this mixed bean powder/flour nutrition is abundant, contain the necessary nutritional labeling of human body,, can satisfy all ages and classes stage people's needs by different proportionings, eating mouth feel is good, soft good to eat, and have medical herbal cuisine function, can be used as people's required a kind of main meal products of eating three meals a day.
Description
The invention belongs to food processing field, specifically a kind of nourishing mixed powder/face and production technology thereof.
Raising day by day along with social progress and living standards of the people, the diet socialization has formed a kind of irresistible trend, in order to cater to and to adapt to this trend, the people that are engaged in food research have carried out a large amount of research, exploration, released successively such as a series of fast foods such as fried instant noodle, fast food powder, snack gruels, it is numerous in variety, nice selection, created condition for the diet socialization, provided convenience.This is that human lives and food industry have epoch-making progress.But, the a series of problems synchronous and next with this trend do not cause the attention that people are enough, most importantly two next big basic contradictions do not have fine solution along with the diet socialization in the human diet life, edible fast food of the first and the contradiction that satisfies the needed by human nutritional labeling, its two be the needed by human body nutritional labeling in all ages and classes stage differ with fast food to all machine-made contradiction of the old and the young.
Purpose of the present invention will solve the existing above-mentioned deficiency of fast food exactly, thereby fundamentally to solve the two big basic contradictions that the human diet life comes along with the diet socialization, provides a kind of nutrient powder/face and production method thereof.
In order to realize the foregoing invention purpose, the present invention has adopted following technical proposals:
Raw material of the present invention is rice, soybean, corn, the seed of Job's tears, mung bean, lean meat, vegetables, konjaku, vegetable oil.
Production method of the present invention is for wearing into powder with rice, soybean, corn, the seed of Job's tears, mung bean respectively, lean meat is made the dry powder of meat, konjaku is made konjak tofu, vegetables are made dish juice, then with they with enter frictional heating after vegetable oil mixes abundant stirring in proportion and in shortening powder/face machine, be processed into powder/face, dry again, pack.
Owing to adopted technique scheme, the present invention has ideally realized its goal of the invention, simple, the easy row of its production technology, reliable, this mixed bean powder/flour nutrition is abundant, contain the necessary nutritional labeling of human body,, can satisfy all ages and classes stage people's needs by different proportionings, eating mouth feel is good, softness is good to eat and have medical herbal cuisine function, is people's required a kind of main meal products of eating three meals a day.
Description of drawings:
Accompanying drawing is the process chart of production method of the present invention
Embodiment:
Referring to accompanying drawing, the technological process of production method embodiment of the present invention is:
The system rice meal: with the rice meal removal of impurities, with cold water embathe, drainage regrinds into powder;
The system coixlacrymajobi powder: with seed of Job's tears removal of impurities, with cold water embathe, drainage regrinds into powder;
The system corn flour: with corn peeling, removal of impurities, with cold water embathe, drainage regrinds into powder;
System soy meal: with soybean removal of impurities, parch, pulverizing, degrease and beany flavor, pulverizing;
System mung bean flour: with mung bean removal of impurities, parch, pulverizing;
System meat dry powder: with fresh meat clean, chopping, defibrination remove fat meat and muscles and bones, cuts into inch strips, boil, quick-frozen, dry, wear into powder;
The system vegetable juice: with vegetables clean, chopping, defibrination, filtration stay juice;
System konjak tofu: fresh Amorphophallus rivieri is cleaned, defibrination, gone into ripe, the cooling of pan boiling;
Batch mixing: rice meal, coixlacrymajobi powder, corn flour, soy meal, mung bean flour, the dry powder of meat mixed in proportion and fully stir, add dish juice, konjak tofu, vegetable oil again and fully stir;
Slaking: the raw material input that will puddle is from ripe flour mill slaking powder delivery/face;
Cooling: the powder/face of slaking is naturally cooled to room temperature;
Pine silk: the powder/face of cooling is shaken up, make the bean vermicelli of drafting loose;
Moulding oven dry: the powder/face of shaking up is put into shaping box dry.
Embodiment one:
The powder of present embodiment/face composition and proportioning (by weight) are: rice: soybean: corn: the seed of Job's tears: mung bean: lean meat: dish juice: konjak tofu: egg: vegetable oil=12: 2: 2: 1: 1: 3: 4: 1: 4: 1
Its production method and technological process are as follows:
System rice meal: with the rice removal of impurities, embathe 10 minutes, water temperature-4 ℃～40 ℃, rice is taken out filter do till do not drip naturally, in flour mill, wear into 100 order powder with cold water.
The system coixlacrymajobi powder: with seed of Job's tears removal of impurities, embathed 10 minutes with cold water, water temperature-4 ℃～40 ℃ is taken out filter with rice and is done till do not drip naturally, wears into 100 order powder in flour mill.
The system corn flour: with corn peeling, removal of impurities, embathed 15 minutes with cold water, water temperature be-4 ℃～40 ℃, with corn take out filter do extremely do not drip naturally till, in flour mill, wear into 100 order powder.
System soy meal: with the soybean removal of impurities, big bean temperature stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan.Take out soybean in the pot and become 20 order powder in crusher for crushing, use mechanical expression method degrease and beany flavor again, the bean powder that will remove grease and beany flavor again drops into flour mill and wears into 100 order powder;
System mung bean flour: with the mung bean removal of impurities, the mung bean temperature was stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan, take out mung bean in the pot and advance to be ground into 100 order powder in the flour mill;
System meat dry powder: with fresh pork clean, remove fat meat and muscles and bones, cut into inch strips, 100 ℃ of temperature～130 ℃ vapor (steam) temperatures were steamed 5～20 minutes in saucepan, cutlet is taken out-5 ℃～-25 ℃ quick-frozens 24 hours, the frozen meat bar is taken out oven dry, drops into flour mill again and wear into 100 order powder;
System vegetable juice: slurry is cleaned, shreds, worn into to vegetables, filter and stay juice;
The system konjak tofu: with fresh Amorphophallus rivieri clean, defibrination, then the konjaku slurry is put into 70～90 ℃ of temperature of saucepan and boiled 2～15 minutes, take out in the pot again and be cooled to room temperature;
Batch mixing: rice meal, coixlacrymajobi powder, corn flour, soy meal, mung bean flour, the dry powder of meat were mixed in proportion, fully stir 5 minutes, add dish juice, konjak tofu, egg, vegetable oil again and fully stirred 10 minutes;
Slaking: the raw material input that will puddle is from ripe flour mill slaking powder delivery/face;
Cooling: the powder/face of slaking is naturally cooled to room temperature;
Pine silk: the powder/face of cooling is shaken up, make the bean vermicelli of drafting loose;
Moulding oven dry: the powder/face of shaking up is put into shaping box dry.
The nutritious eight-treasure flour of using prescription production is suitable for children and eats, after testing, and its nutritional labeling following (by per 600 grams):
Protein (gram): 70.8
Fat (gram): 50
Carbohydrate (gram): 308.8
Heat (kilocalorie): 2165
Heat distribution (%): protein: 13.0
Fat: 20.6
Carbohydrate: 60.0
Calcium (milligram): 1038
Iron (milligram): 20.6
Zinc (milligram): 13.28
Vitamin A (international unit): 645.8
Carrotene (milligram): 6
Retinol equivalent (microgram): 1108
Cobastab
1(milligram): 1.16
Cobastab
2(milligram): 1.00
Vitamin C (milligram): 120
Embodiment two:
The powder of present embodiment/face composition and proportioning (by weight) are: rice: soybean: corn: the seed of Job's tears: mung bean: lean meat: dish juice: konjak tofu: vegetable oil=16: 2: 3: 1: 2: 6: 5: 2: 1
Its production method and technological process are as follows:
The system rice meal: with the rice removal of impurities, embathed 10 minutes with cold water, water temperature-4 ℃～40 ℃ is taken out filter with rice and is done till do not drip naturally, wears into 80 order powder in flour mill;
The system coixlacrymajobi powder: with seed of Job's tears removal of impurities, embathed 10 minutes with cold water, water temperature-4 ℃～40 ℃ is taken out filter with rice and is done till do not drip naturally, wears into 80 order powder in flour mill;
The system corn flour: with corn peeling, removal of impurities, embathed 15 minutes with cold water, water temperature be-4 ℃～40 ℃, with corn take out filter do extremely do not drip naturally till, in flour mill, wear into 80 order powder;
System soy meal: with the soybean removal of impurities, big bean temperature stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan, take out soybean in the pot and become 20 order powder in crusher for crushing, use mechanical expression method degrease and beany flavor again, the bean powder that will remove grease and beany flavor again drops into flour mill and wears into 80 order powder;
System mung bean flour: with the mung bean removal of impurities, the mung bean temperature was stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan, take out mung bean in the pot and in flour mill, be ground into 80 order powder.
The dry powder of system meat: fat meat and muscles and bones are cleaned, removed to fresh pork, cut into inch strips, 100 ℃～130 ℃ temperature steamed 5～20 minutes in saucepan, cutlet is taken out-5 ℃～-25 ℃ quick-frozens 24 hours, the frozen meat bar is taken out oven dry, drop into flour mill again and wear into 80 order powder;
System vegetable juice: slurry is cleaned, shreds, worn into to vegetables, filter and stay juice;
System konjak tofu: fresh Amorphophallus rivieri is cleaned, defibrination, then the konjaku slurry put into 70 ℃～90 ℃ temperature of saucepan and boiled 2～15 minutes, take out in the pot again and be cooled to room temperature;
Batch mixing: rice meal, coixlacrymajobi powder, corn flour, soy meal, mung bean flour, the dry powder of meat were mixed in proportion, fully stir 5 minutes, add dish juice, konjak tofu, vegetable oil again and fully stirred 10 minutes;
Slaking: the raw material input that will puddle is from ripe flour mill slaking powder delivery/face;
Cooling: with the powder/face of slaking from the ripe room temperature that is cooled to;
Pine silk: the powder/face of cooling is shaken up, make the bean vermicelli of drafting loose;
Moulding oven dry: the powder/face of shaking up is put into shaping box dry.
The nutritious eight-treasure flour of using prescription production is suitable for young and middle-aged human, after testing, and its nutritional labeling following (by per 600 grams):
Protein (gram): 78.4
Fat (gram): 64.9
Carbohydrate (gram): 364.4
Heat (kilocalorie): 2355
Heat distribution (%): protein: 13.3
Fat: 24.8
Carbohydrate: 61.9
Calcium (milligram): 1082
Iron (milligram): 38.0
Zinc (milligram): 20.03
Vitamin A (international unit): 1440
Carrotene (milligram): 4.73
Retinol equivalent (microgram): 1220
Cobastab
1(milligram): 2.02
Cobastab
2(milligram): 1.38
Vitamin C (milligram): 182.2
Embodiment three:
The powder of present embodiment/face composition and proportioning (by weight) are: rice: soybean: corn: the seed of Job's tears: mung bean: lean meat: dish juice: konjak tofu: vegetable oil=14: 3: 2: 1: 1: 6: 6: 3: 1
Its production method and technological process are as follows:
System rice meal: with the rice removal of impurities, embathe 10 minutes, water temperature-4 ℃～40 ℃, rice is taken out filter do till do not drip naturally, in flour mill, wear into 100 order powder with cold water.
The system coixlacrymajobi powder: with seed of Job's tears removal of impurities, embathed 10 minutes with cold water, water temperature-4 ℃～40 ℃ is taken out filter with rice and is done till do not drip naturally, wears into 100 order powder in flour mill;
The system corn flour: with corn peeling, removal of impurities, embathed 15 minutes with cold water, water temperature be-4 ℃～40 ℃, with corn take out filter do extremely do not drip naturally till, in flour mill, wear into 100 order powder;
System soy meal: with the soybean removal of impurities, big bean temperature stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan, take out soybean in the pot and become 20 order powder in crusher for crushing, use mechanical expression method degrease and beany flavor again, the bean powder that will remove grease and beany flavor again drops into flour mill and wears into 100 order powder;
System mung bean flour: with the mung bean removal of impurities, the mung bean temperature was stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan, take out mung bean in the pot and in flour mill, be ground into 100 order powder;
System meat dry powder: with fresh pork clean, remove fat meat and muscles and bones, cut into inch strips, 100 ℃～130 ℃ vapor (steam) temperatures were steamed 5～20 minutes in saucepan, cutlet is taken out-5 ℃～-25 ℃ quick-frozens 24 hours, the frozen meat bar is taken out oven dry, drop into flour mill again and wear into 100 order powder;
System vegetable juice: slurry is cleaned, shreds, worn into to vegetables, filter and stay juice;
System konjak tofu: fresh Amorphophallus rivieri is cleaned, defibrination, then the konjaku slurry put into 70 ℃～90 ℃ temperature of saucepan and boiled 2～15 minutes, take out in the pot again and be cooled to room temperature.
Batch mixing: rice meal, coixlacrymajobi powder, corn flour, soy meal, mung bean flour, the dry powder of meat are mixed in proportion, fully stirred 5 minutes, add dish juice, konjak tofu, vegetable oil again and fully stirred 10 minutes;
Slaking: the raw material input that will puddle is from ripe flour mill slaking powder delivery/face;
Cooling: with the powder/face of slaking from the ripe room temperature that is cooled to;
Pine silk: the powder/face of cooling is shaken up, make the bean vermicelli of drafting loose;
Moulding oven dry: the powder/face of shaking up is put into shaping box dry.
The nutritious eight-treasure flour of using prescription production is suitable for designed for old people, after testing, and its nutritional labeling following (by per 600 grams):
Protein (gram): 80.0
Fat (gram): 66.4
Carbohydrate (gram): 344.1
Heat (kilocalorie): 2320
Heat distribution (%): protein: 14.9
Fat: 25.0
Carbohydrate: 59.40
Calcium (milligram): 845
Iron (milligram): 34
Zinc (milligram): 12.8
Vitamin A (international unit): 1440
Carrotene (milligram): 1.94
Retinol equivalent (microgram): 755.3
Cobastab
1(milligram): 1.49
Cobastab
2(milligram): 1.29
Vitamin C (milligram): 281.2
Claims (6)
1, a kind of nourishing mixed powder/face is characterized in that its raw material is rice, soybean, the corn seed of Job's tears, mung bean, lean meat, konjaku, vegetables, vegetable oil.
2, a kind of production method of nutritious eight-treasure flour, it is characterized in that respectively rice, soybean, corn, the seed of Job's tears, mung bean being worn into powder, lean meat being made the dry powder of meat, konjaku is made konjak tofu, vegetables are made dish juice, then they are processed into powder/face with entering the friction heating after vegetable oil mixes abundant stirring in proportion in shortening powder/face machine, dry again, pack.
3, nourishing mixed powder/face according to claim 1, the ratio that it is characterized in that its raw material is (by weight): rice: soybean: corn: the seed of Job's tears: mung bean: lean meat: dish juice: konjak tofu: vegetable oil=12: 2: 2: 1: 1: 3: 4: 1: 1, and the ratio that adds amount (by weight) that egg, egg are arranged and rice is 3: 1.
4, nourishing mixed powder/face according to claim 1 is characterized in that the ratio of its raw material is (by weight): rice: soybean: corn: the seed of Job's tears: mung bean: lean meat: dish juice: konjak tofu: vegetable oil=16: 2: 3: 1: 2: 6: 5: 2: 1.
5, nourishing mixed powder/face according to claim 1 is characterized in that the ratio of raw material is (by weight):
Rice: soybean: corn: the seed of Job's tears: mung bean: lean meat: dish juice: konjak tofu: vegetable oil=14: 3: 2: 1: 1: 6: 6: 3: 1.
6, the production method of nourishing mixed powder/face according to claim 1 is characterized in that its technological process is:
The system rice meal: with the rice removal of impurities, embathed 10 minutes with cold water, water temperature-4 ℃～40 ℃ is taken out filter with rice and is done till do not drip naturally, wears into 80～100 order powder in flour mill;
The system coixlacrymajobi powder: with seed of Job's tears removal of impurities, embathed 10 minutes with cold water, water temperature-4 ℃～40 ℃ is taken out filter with rice and is done till do not drip naturally, wears into 80～100 order powder in flour mill;
The system corn flour: with corn peeling, removal of impurities, embathed 15 minutes with cold water, water temperature be-4 ℃～40 ℃, with corn take out filter do extremely do not drip naturally till, in flour mill, wear into 100 order powder;
System soy meal: with the soybean removal of impurities, big bean temperature stirred parch 10～20 minutes at 8 ℃～120 ℃ in frying pan, take out soybean in the pot and become 20 order powder in crusher for crushing, use mechanical expression method degrease and beany flavor again, the bean powder that will remove grease and beany flavor again drops into flour mill and wears into 80～100 order powder;
System mung bean flour: with the mung bean removal of impurities, the mung bean temperature was stirred parch 10～20 minutes at 80 ℃～120 ℃ in frying pan, take out mung bean in the pot and in flour mill, be ground into 80～100 powder;
The dry powder of system meat: fat meat and muscles and bones are cleaned, removed to fresh pork, cut into inch strips, 100 ℃～130 ℃ vapor (steam) temperatures were steamed 5～20 minutes in saucepan, cutlet is taken out-5 ℃～-25 ℃ quick-frozens 24 hours, the frozen meat bar is taken out oven dry, drop into flour mill again and wear into 80～100 order powder;
System vegetable juice: slurry is cleaned, shreds, worn into to vegetables, filter and stay juice;
The system konjak tofu: with fresh Amorphophallus rivieri clean, defibrination, then the konjaku slurry is put into 70 ℃～90 ℃ temperature of saucepan and boiled 2～15 minutes, take out in the pot again and be cooled to room temperature;
Batch mixing: rice meal, coixlacrymajobi powder, corn flour, soy meal, mung bean flour, the dry powder of meat were mixed in proportion, fully stir 5 minutes, add dish juice, konjak tofu, vegetable oil again and fully stirred 10 minutes;
Slaking: the raw material input that will puddle is from ripe flour mill slaking powder delivery/face;
Cooling: with the powder/face of slaking from the ripe room temperature that is cooled to;
Pine silk: the powder/face of cooling is shaken up, make the bean vermicelli of drafting loose;
Moulding oven dry: the powder/face of shaking up is put into shaping box dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110691A CN1094916A (en) | 1993-05-03 | 1993-05-03 | Nourishing mixed powder/face and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110691A CN1094916A (en) | 1993-05-03 | 1993-05-03 | Nourishing mixed powder/face and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1094916A true CN1094916A (en) | 1994-11-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110691A Pending CN1094916A (en) | 1993-05-03 | 1993-05-03 | Nourishing mixed powder/face and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1094916A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461783A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | High nutrition and health care glutinous rice powder and preparation method |
| CN106261569A (en) * | 2016-08-23 | 2017-01-04 | 枞阳县田园面业有限责任公司 | A kind of compound protein rice and flour formula and production technology thereof |
| CN106261627A (en) * | 2016-08-23 | 2017-01-04 | 枞阳县田园面业有限责任公司 | A kind of seafood rice and flour formula and production technology thereof |
| CN106307006A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | Fruit taste coarse grain rice noodle |
| CN106307050A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | Formula of high plant protein rice vermicelli content and production process thereof |
| CN106307008A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | High-content animal protein rice flour and production technique thereof |
| CN106307007A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | Digestible cereals rice and noodles recipe and production process thereof |
| CN106360270A (en) * | 2016-08-23 | 2017-02-01 | 枞阳县田园面业有限责任公司 | Rice noodle containing various green vegetables |
-
1993
- 1993-05-03 CN CN93110691A patent/CN1094916A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461783A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | High nutrition and health care glutinous rice powder and preparation method |
| CN106261569A (en) * | 2016-08-23 | 2017-01-04 | 枞阳县田园面业有限责任公司 | A kind of compound protein rice and flour formula and production technology thereof |
| CN106261627A (en) * | 2016-08-23 | 2017-01-04 | 枞阳县田园面业有限责任公司 | A kind of seafood rice and flour formula and production technology thereof |
| CN106307006A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | Fruit taste coarse grain rice noodle |
| CN106307050A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | Formula of high plant protein rice vermicelli content and production process thereof |
| CN106307008A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | High-content animal protein rice flour and production technique thereof |
| CN106307007A (en) * | 2016-08-23 | 2017-01-11 | 枞阳县田园面业有限责任公司 | Digestible cereals rice and noodles recipe and production process thereof |
| CN106360270A (en) * | 2016-08-23 | 2017-02-01 | 枞阳县田园面业有限责任公司 | Rice noodle containing various green vegetables |
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