CN114794409A - Industrial cooked food and dish integrated diet with balanced nutrition and preparation method thereof - Google Patents
Industrial cooked food and dish integrated diet with balanced nutrition and preparation method thereof Download PDFInfo
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- CN114794409A CN114794409A CN202210446084.6A CN202210446084A CN114794409A CN 114794409 A CN114794409 A CN 114794409A CN 202210446084 A CN202210446084 A CN 202210446084A CN 114794409 A CN114794409 A CN 114794409A
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- 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
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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Abstract
The invention discloses a meal integrating meal and vegetables for industrial cooking and balancing nutrition, which is prepared from the following raw materials, by weight, 3.5-9.5 parts of chicken, 4.8-12.8 parts of fish, 15-45 parts of milk, 20-60 parts of carrot, 15-45 parts of apple, 6.5-18.5 parts of wheat flour, 6.5-18.5 parts of rice flour, 2-8 parts of potato, 1.5-6.5 parts of red bean flour, 2-6 parts of soybean flour, 3-8 parts of egg, 2-4 parts of rapeseed oil and 0.3-0.9 part of salt. A method for preparing industrial balanced-nutrition meal-vegetable integrated diet comprises the following steps of firstly, preparing materials for one time; dehydrating the uniformly mixed materials; thirdly, secondary batching; fourthly, preparing high-strength dough by secondary ingredients; fifthly, conveying the high gluten dough into a fermentation chamber for dough standing; sixthly, curing and granulating. The invention is environment-friendly, energy-saving and emission-reducing, has high quality, high efficiency and quantification, is a brand-new technologically cooked nutrition-balanced diet, can prevent and block various chronic diseases, and improves the physical health of people.
Description
Technical Field
The invention belongs to the technical field of meal cooking, and particularly relates to a meal and dish integrated meal for industrial cooking and nutrition balance and a preparation method thereof.
Background
So far, in China and all over the world, the eating problem of three meals a day for human is still solved by generally adopting the traditional kitchen utensils such as cooking ranges, pans, bowls, basins and spoons which flow for thousands of years and by means of manual operation of people, and equipment and methods for cooking meals such as frying, stewing, boiling, frying, steaming, stewing, baking and the like for collected food materials, and the most outstanding defects exist as follows:
(1) the required manual labor is long, the affairs are complicated, as the fresh food materials are not durable to store, the user needs to often busy collecting various food materials around, then cleaning and sorting the food materials and the kitchen ware, and manually cooking the food materials and the kitchen ware, and the user also has sanitary work before and after meals, and the food materials and the kitchen ware are busy and ceaseless throughout the day and can only be barely provided for several or dozens of people to eat. The oil smoke is diffused when the kitchen is smoked by thousands of households and three meals a day, a large amount of harmful gas is discharged indoors and outdoors, and more kitchen and kitchen waste is generated, so that the environmental pollution is caused. Particularly, the modern people have fast pace of life, tight time, heavy task and high working pressure, and people are eagerly relieved from the operation and worries of cooking with three meals in one day.
(2) The transmission cooking range and kitchen tool, especially the cooking methods of frying, stewing, boiling, steaming, stewing, baking and the like of food materials completely depend on manual work, has large human factors, various plasticity and complex process, does not have definite and quantifiable dietary component quality and standard standards, neglects nutrition balance and nutrition loss, concentrates on taste and flavor, cannot realize large-scale, intensive and standardized production due to the limitation of technology, equipment, cooking methods and human factors, cannot provide definite nutritional component information, energy information and definite quantitative indexes for diners due to the absence of the specific and definite quantified quality standards of various nutritional substances in diet, for example, foods with unbalanced nutrition, insufficient energy or excessive energy are blindly eaten for a long time, and unhealthy diet causes cancers, diabetes, hypertension, hyperlipidemia, hyperglycemia, cardiovascular and cerebrovascular diseases, The main causes of high-risk chronic diseases such as arteriosclerosis, osteoporosis, hypoimmunity, metabolic syndrome, obesity and the like.
At present, people are rich in lives, have the so-called 'rich diseases', namely the chronic diseases and the potential chronic diseases, and have obesity as many as hundreds of millions, are seen everywhere, develop towards the direction of younger and younger people, and have increasingly serious conditions, so that people face unprecedented health crises and seriously threaten the physical health of the whole people.
Not only consumes a great deal of medical resources and medical expenses of the country, but also imposes a heavy burden on individuals, families and society. The industrial, standardized, energy-saving, environment-friendly and large-scale intensive type food cooking process flow equipment with balanced nutrition and quantifiability, cooking methods and application are urgently needed, the occurrence and development of various chronic diseases are prevented and blocked from the source, and the health of people is guaranteed.
Disclosure of Invention
The invention aims to provide a food-vegetable integrated diet for industrially cooking nutrition balance, which is green and environment-friendly, saves energy, reduces emission, has high quality, high efficiency and quantification performance, is a brand-new food for industrially cooking nutrition balance, provides different dietary nutrition components and energy requirements for people according to different physique and weight, prevents and blocks the occurrence and development of various chronic diseases from the source, and improves the physical health of people.
Another object of the present invention is to provide a method for preparing an industrially cooked nutritionally balanced meal.
The purpose of the invention is realized as follows: an industrial cooked balanced nutrition meal-vegetable integrated diet is prepared from the following food materials, by weight, 3.5-9.5 parts of chicken, 4.8-12.8 parts of fish meat, 15-45 parts of milk, 20-60 parts of carrot, 15-45 parts of apple, 6.5-18.5 parts of wheat flour, 6.5-18.5 parts of rice flour, 2-8 parts of potato, 1.5-3.5 parts of red bean flour, 2-6 parts of soybean flour, 3-8 parts of egg, 2-4 parts of rapeseed oil and 0.3-0.9 part of salt.
The raw materials comprise, by weight, 4 parts of chicken, 5.5 parts of fish, 19 parts of milk, 24 parts of carrot, 19 parts of apple, 8 parts of wheat flour, 8 parts of rice flour, 3 parts of potato, 1.5 parts of red bean flour, 2.5 parts of soybean flour, 3 parts of egg, 1.9 parts of rapeseed oil and 0.4 part of salt.
A preparation method of a meal for industrially cooking and balancing nutrition comprises the following steps of proportioning materials for one time, adding cleaned chicken, fish, carrot, apple and milk which are qualified through hygienic quality inspection into a first spiral stirrer, and uniformly stirring;
secondly, the evenly mixed ingredients are input into a drying dehydrator to be dehydrated until the water content is 40-50%, and are ground into paste materials through a grinder;
thirdly, secondary mixing, namely adding the paste material, wheat flour, rice flour, potatoes, red bean powder, soybean flour, eggs, rapeseed oil and salt into a second spiral stirrer, and uniformly stirring;
fourthly, the uniformly mixed secondary ingredients are uniformly stirred by a forced stirring device to prepare high-gluten dough;
fifthly, conveying the high gluten dough into a fermenting room for leavening for 25-30 minutes, conveying the dough into a double-shaft spiral extrusion curing granulator, and preparing the dough into cooked rice granular food at the high temperature of 200 ℃ and the weight of 7-15 kg/per square centimeter;
sixthly, the rice granular cooked food is input into a frying dehydrator, fried and dehydrated, cooled to normal temperature, and packaged by a sterile vacuum packaging machine.
The first and second spiral mixers are single-shaft or double-shaft spiral mixers, the drying dehydrator is a roller drying dehydrator or a multi-effect vacuum concentrator or a plate-and-frame filter press or a high-speed centrifuge, the grinder is a wet material ball mill or a pulping machine or a colloid mill or a planetary mill or a double-cone mill, and the forced stirring device is a forced stirrer or a kneader or a spiral belt type dough mixer.
The invention relates to an eating method aiming at keeping the standard weight of a human body, which comprises the following steps: in order to prevent the occurrence and the development of various chronic diseases of a human body and keep the standard weight of the human body as a target, the total dietary energy which is recommended to be ingested daily by adults of 18-60 years old is 2000 KCal for males and 1800 KCal for females; if the weight of a person exceeds the standard weight by 4 kilograms, the person is considered to be excessive or obese, and the dietary energy intake of 200 and 900 kilocalories should be reduced daily according to the excessive or obese degree, so that the weight is gradually reduced to the standard weight; if the weight of the patient is 4 kilograms lower than the standard weight, the dietary energy intake of 200 and 900 kcal should be increased daily according to the severity of the emaciation, so as to gradually increase the weight to the standard weight. The three meals in the morning, the noon and the evening are eaten according to the energy distribution proportion of 3:4:3, the proper movement is kept, and the life is regulated.
The invention relates to an electronic metering and batching device, a first spiral stirrer, a drying dehydrator, a grinder, a second spiral stirrer, a forced stirring and mixing device, a fermentation chamber, a double-shaft spiral extrusion curing granulator, a frying dehydrator and an aseptic vacuum packaging machine which are sequentially connected through a conveying device.
The electronic metering and batching device is arranged on the feed inlet of the first and second spiral mixers, and is provided with a raw material feeding bin and a stirring function, and can accurately regulate and control the electronic metering and batching machine of raw material flow and rotating speed, the first spiral mixer is a primary single-shaft or double-shaft spiral stirring mixer, the conveying device is a belt conveyor with adjustable inclination angle, a plate conveyor, a chain conveyor, a spiral conveyor, a belt conveyor and a screw pump, the drying dehydrator is a roller drying dehydrator or a multi-effect vacuum concentrator or a plate and frame filter press or a high-speed centrifuge, the grinder is a wet material ball mill, a pulp grinder, a colloid mill, a planetary mill and a double-cone mill, the second spiral mixer is a secondary single-shaft or double-shaft spiral stirring mixer, the forced stirring and mixing device is a forced mixer, a kneader or a screw-type dough mixer, the dough fermentation chamber is used for storing dough fermentation temperature, The fermentation chamber of humidity, high temperature high pressure biax spiral extrusion curing pelletization device are high temperature high pressure biax spiral extrusion curing granulator, and fried dewatering device is the fried hydroextractor, and packing plant is food aseptic vacuum packaging machine.
Table 1: formula table formed by industrially cooking food and dish integrated with nutrition balance and energy
The electronic metering and batching devices are respectively and uniformly arranged on the same straight line on the feed inlets of the first and second spiral mixers in parallel, the food materials with the sequence numbers of 1-5 are firstly input into the first spiral mixer through the electronic metering and batching device according to the formula table 1 of the meal ingredient for industrially cooking nutrition balance, the discharge outlet of the first spiral mixer is connected with the feed inlet of the drying dehydrator through the first screw pump, the discharge outlet of the drying dehydrator is connected with the feed inlet of the grinding machine through the second screw pump, the discharge outlet of the grinding machine is converged with the feed inlet of the second spiral mixer through the third screw pump, the discharge outlet of the second spiral mixer is connected with the feed inlet of the forced stirring and mixing device through the fourth screw pump, the discharge outlet of the forced stirring and mixing device is connected with the feed inlet of the dough fermentation chamber through the first spiral conveyor, the discharge outlet of the dough fermentation chamber is connected with the inlet of the high-temperature high-pressure double-shaft spiral extrusion curing granulator through the second spiral conveyor, the discharge of the high-temperature high-pressure double-shaft screw extrusion curing granulator is connected with the feed inlet of the frying dehydrator through a chain belt conveyor, and the discharge outlet of the frying dehydrator is connected with the feed inlet of the sterile vacuum packaging machine through the belt conveyor.
According to the formula shown in table 1, the food materials such as chicken, chub, milk, carrot, apple and the like with high water content in the table are washed, qualified through hygienic quality inspection, and then are respectively and continuously fed into a feed port of a first spiral stirrer, and 5 raw material bins are uniformly distributed on an electronic metering dosing machine in parallel on a straight line. Starting an electronic metering dosing machine and a first spiral stirrer at the same time, feeding 6.5 kg of chicken, 8.8 kg of chub meat, 30 kg of milk, 40 kg of carrot and 30 kg of apple into the first spiral stirrer at a flow rate of 6.5 kg per minute, 8.8 kg of chub meat, 30 kg of milk, 40 kg of carrot and 30 kg of apple according to the formula proportion weight set by the serial number 1-5 in the formula table 1, and conveying the mixture into a drum-type concentrating, drying and dehydrating machine through a first screw pump after stirring and mixing are finished; dehydrating to water content of 40-50%, inputting into grinder via second screw pump, grinding into paste, inputting into second screw mixer feeding port via third screw pump, distributing in the first electronic metering proportioning machine raw material bin of 9 electronic metering proportioning machines on the same straight line, filling with other raw material bins of 8 electronic metering proportioning machines according to the food material corresponding to serial number 6-13 in formula table 1, simultaneously starting 9 electronic metering proportioning machines and second screw mixer, making the electronic metering proportioning machines respectively correspond to the set flow of 12.5 kg wheat flour, 12.5 kg rice flour, 5 kg potato, 2.5 kg red bean flour, 4 kg soybean flour, 5 kg egg, 3 kg rapeseed oil, 0.6 kg salt and 58 kg paste according to serial number 6-13 in formula table 1, finishing the blending task of mixing and stirring the 13 food materials uniformly in a second screw mixer, inputting the dough material uniformly stirred at this time into a forced mixer through a third screw pump, performing deep forced stirring again to obtain high-gluten dough, inputting the high-gluten dough into a fermentation chamber through a first screw conveyer, eliminating internal stress, standing for half an hour, inputting the dough material into a high-temperature and high-pressure double-shaft screw extrusion curing granulator through a second screw conveyer, preparing into rice-granule meal, inputting the meal into a deep-frying dehydrator through a chain belt conveyer, performing deep-frying dehydration, cooling to normal temperature, and inputting the meal into an aseptic vacuum packaging machine through a screw conveyer to finish packaging.
The food with 13 types of selected food materials, complementary advantages of nutrient substances, scientific and reasonable collocation, energy conservation and emission reduction, quantifiable, high-quality, high-standard and industrialized cooking, balanced nutrition and integrated meal and dish is fully completed, the total energy of every 100 grams of the meal is 300-310 kilocalories (Kcal), wherein the protein accounts for 16.1 percent of the total energy, the fat accounts for 26.5 percent, the carbohydrate accounts for 57.4 percent, and the 13 food materials are comprehensive in nutrition, complementary in advantages and correspondingly superposed with various vitamins, mineral substances and dietary fibers. The eating method comprises the following steps: providing individual diet nutrients and energy requirements for each diner, preventing and blocking the occurrence and development of various chronic diseases and metabolic syndromes from the source according to different constitutions and weights, keeping the standard weight of the human body, and improving the health level of people to the maximum as the target, wherein the national general human body 'standard weight' kg = height (m) 22 or height cm minus 105 is equal to the standard weight, which is one of important marks for reflecting and measuring the health condition and the aesthetic feeling of each person, and the total dietary energy which is recommended to be taken by 18-60-year-old adults (except special crowds) every day is 2000 kilocalories for male and 1800 kilocalories for female; if the weight of the patient exceeds the standard weight by 4 kg, the patient is considered to be overweight or obese, and the dietary energy intake of 200 and 900 kcal should be reduced according to the overweight or obese degree, so that the body weight is gradually reduced to the standard weight. If the weight of the patient is lower than 4 kg of the standard weight, the dietary energy intake of 200 and 900 kcal should be increased according to the weight loss severity of the patient, so as to gradually increase the weight of the patient to the standard weight. The three meals in the morning, the noon and the evening are eaten according to the energy distribution ratio of 3:4:3, can be eaten when being hot, can also be eaten after being soaked in hot boiled water within the quality guarantee period of 6 months, and keeps proper body movement and regular life.
Has the advantages that:
the invention not only contains 13 kinds of food materials, has complementary advantages and industrially cooks the meal-dish integrated diet with balanced nutrition, but also can provide the most suitable nutrient substances and energy requirements with a definite target according to the physique and weight condition of each diner. The history that the collected food materials are fried, stewed, cooked, fried, steamed, braised and roasted by adopting the traditional cooking range and kitchen ware and depending on manual operation of people to cook meals is overcome, the meal integrating functions of green, environmental protection, energy conservation, emission reduction, high quality, high standard, quantitative and industrial cooking of balanced nutrition and dishes of the people is created, individuation and differentiation are provided for the diners, the generation and development of various chronic diseases such as unbalanced nutrition and metabolic syndrome are prevented and blocked from the source according to the dietary nutrient components and energy requirements suitable for different physiques and body weights, and the health level of the people is improved.
The invention is environment-friendly, energy-saving and emission-reducing, has high quality, high efficiency and quantification, is used for cooking nutrition balance diet in a brand-new process, prevents and blocks chronic diseases caused by nutrition imbalance, and improves the health of people.
Drawings
The invention will be further described with reference to the accompanying drawings, in which FIG. 1 is a schematic diagram of the process equipment of the invention.
Detailed Description
An industrially cooked food and dish integrated diet with balanced nutrition is prepared from (by weight parts) chicken 4, fish 5.5, milk 19, carrot 24, apple 19, wheat flour 8, rice flour 8, potato 3, red bean flour 1.5, soybean flour 2.5, egg 3, rapeseed oil 1.9, and salt 0.4.
A preparation method for industrially cooking a meal integrating nutrition balance and dishes comprises the following steps of proportioning materials for one time, adding cleaned chicken, fish, carrots, apples and milk which are qualified through sanitary quality inspection into a first spiral stirrer 1, and uniformly stirring;
secondly, the evenly mixed ingredients are input into a drying dehydrator 2 for dehydration until the water content is 40-50%, and are ground into paste materials by a grinder 3;
thirdly, secondary mixing, namely adding the paste material, wheat flour, rice flour, potatoes, red bean powder, soybean flour, eggs, rapeseed oil and salt into a second spiral stirrer 4, and uniformly stirring;
fourthly, uniformly stirring the uniformly mixed secondary ingredients by a forced stirring device 5 to prepare high-gluten dough;
fifthly, the high gluten dough is input into a fermentation chamber 6 for leavening for 25 to 30 minutes, then input into a double-shaft screw extrusion curing granulator 7, and the cooked rice granular food is prepared at the high temperature of 200 ℃ and the weight of 7 to 15 kilograms per square centimeter;
sixthly, the rice granular cooked food is input into a frying dehydrator 8, fried and dehydrated, cooled to normal temperature, and packaged by a sterile vacuum packaging machine 9.
Claims (4)
1. An industrial cooked nutrition-balanced meal-vegetable integrated diet is characterized in that: the diet is prepared from the following food materials, by weight, 3.5-9.5 parts of chicken, 4.8-12.8 parts of fish, 15-45 parts of milk, 20-60 parts of carrot, 15-45 parts of apple, 6.5-18.5 parts of wheat flour, 6.5-18.5 parts of rice flour, 2-8 parts of potato, 1.5-3.5 parts of red bean flour, 2-6 parts of soybean flour, 3-8 parts of egg, 2-4 parts of rapeseed oil and 0.3-0.9 part of salt.
2. An industrially cooked nutritionally balanced meal-in-meal diet as claimed in claim 1, wherein: the raw materials comprise, by weight, 4 parts of chicken, 5.5 parts of fish, 19 parts of milk, 24 parts of carrot, 19 parts of apple, 8 parts of wheat flour, 8 parts of rice flour, 3 parts of potato, 1.5 parts of red bean flour, 2.5 parts of soybean flour, 3 parts of egg, 1.9 parts of rapeseed oil and 0.4 part of salt.
3. The method of claim 1 for preparing an industrially cooked nutritionally balanced meal, wherein the meal comprises: the method comprises the following steps of firstly, preparing materials for one time, adding cleaned chicken, fish, carrots, apples and milk which are qualified through hygienic quality inspection into a first spiral stirrer (1) and uniformly stirring;
secondly, the evenly mixed ingredients are input into a drying dehydrator (2) to be dehydrated until the water content is 40-50%, and are ground into paste materials through a grinder (3);
thirdly, secondary mixing, namely adding the paste material, wheat flour, rice flour, potatoes, red bean powder, soybean flour, eggs, rapeseed oil and salt into a second spiral stirrer (4), and uniformly stirring;
fourthly, uniformly stirring the uniformly mixed secondary ingredients by a forced stirring device (5) to prepare high-gluten dough;
fifthly, the high gluten dough is input into a fermentation chamber (6) for leavening for 25 to 30 minutes, then input into a double-shaft spiral extrusion curing granulator (7), and the cooked rice granular food is prepared at the high temperature of 200 ℃ and the weight of 7 to 15 kilograms per square centimeter;
sixthly, the rice granular cooked food is input into a frying dehydrator (8), fried and dehydrated, cooled to normal temperature, and packaged by a sterile vacuum packaging machine (9).
4. The method of claim 3 for preparing an industrially cooked nutritionally balanced meal-in-meal diet comprising: the first and second spiral mixers (1, 4) are single-shaft or double-shaft spiral mixers, the drying dehydrator (2) is a roller drying dehydrator or a multi-effect vacuum concentrator or a plate-and-frame filter press or a high-speed centrifuge, the grinder (3) is a wet material ball mill or a pulping machine or a colloid mill or a planetary mill or a double-cone mill, and the forced stirring device (5) is a forced mixer or a kneader or a spiral belt type dough mixer.
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| US20050276840A1 (en) * | 2004-06-15 | 2005-12-15 | Scott Mann Enterprises | Method and system for weight management |
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| CN103211171A (en) * | 2012-02-29 | 2013-07-24 | 日照市莒县金穗工贸有限公司 | Instant curing rice with enriched nutrient and preparation method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN103976236A (en) * | 2014-05-10 | 2014-08-13 | 冯乐东 | 23-ingredient ultramicro egg, milk, fruit, vegetable, and cereal powder with reasonable formula, energy and amino acid composition |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050276840A1 (en) * | 2004-06-15 | 2005-12-15 | Scott Mann Enterprises | Method and system for weight management |
| CN102511737A (en) * | 2011-12-26 | 2012-06-27 | 礼广辉 | Fruit and vegetable nutritional rice and processing method thereof |
| CN103211171A (en) * | 2012-02-29 | 2013-07-24 | 日照市莒县金穗工贸有限公司 | Instant curing rice with enriched nutrient and preparation method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN103976236A (en) * | 2014-05-10 | 2014-08-13 | 冯乐东 | 23-ingredient ultramicro egg, milk, fruit, vegetable, and cereal powder with reasonable formula, energy and amino acid composition |
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