CN115176991A - Nutritional meal beneficial to fertilizer control and fat reduction - Google Patents

Nutritional meal beneficial to fertilizer control and fat reduction Download PDF

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Publication number
CN115176991A
CN115176991A CN202210614067.9A CN202210614067A CN115176991A CN 115176991 A CN115176991 A CN 115176991A CN 202210614067 A CN202210614067 A CN 202210614067A CN 115176991 A CN115176991 A CN 115176991A
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powder
parts
food
flour
nutritional meal
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刘应奇
朱传湘
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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
    • 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
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • 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
    • 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
    • A23L23/00—Soups; Sauces; 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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

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  • 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)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the technical field of food, in particular to a nutritional meal beneficial to controlling fat and reducing fat. The noodle is used as staple food by combining the concept of homology of medicine and food, can meet the nutritional requirement of a body, has balanced nutrition, strengthens the spleen, eliminates dampness, assists in reducing blood fat and blood sugar, can enable eaters to enjoy the delicious food, has the medicinal effect in the enjoyment, not only obtains the enjoyment of the delicious food, but also conditions the body, assists in treating related diseases, controls fertilizer and reduces blood fat. By adding the medicinal and edible food materials in the staple food noodles, the noodles have nutritive value, and can prevent and treat diseases, build body and prolong life.

Description

Nutritional meal beneficial to fertilizer control and fat reduction
Technical Field
The invention relates to the technical field of food, in particular to a nutritional meal beneficial to controlling fertilizer and reducing fat.
Background
The current society develops rapidly, people's rhythm of life is constantly accelerating, the standard of living is constantly improving, cause the nutrient excess, the crowd of three highs (hypertension, hyperlipemia, hyperglycemia) proportion constantly rises, obese crowd constantly increases, diet control, food safety and nutrition collocation are valued by more and more people, it is three highs crowd, obese crowd control index most important mode to avoid food, their diet becomes a problem that awaits solution urgently, many people begin to study the nutrition collocation of this aspect.
The noodles are favorite food for people, the noodles on the market are usually traditional noodles, such as egg noodles, wheat noodles and buckwheat noodles, the nutrition ingredients are single, the current noodles are simply cooked and eaten and cannot stimulate the appetite, a large number of ingredients are needed for cooking, the intake of fat is increased, the carbohydrate content of the current noodles is low, the satiety is poor, the eating needs to be eaten in a large amount, the intake of carbohydrate is increased, the increase of body fat is caused on the contrary, and the effects of controlling fat and reducing fat cannot be achieved.
Therefore, it is necessary to design a nutritional meal which is beneficial to controlling fertilizer and reducing fat to solve the problems.
Disclosure of Invention
The invention aims to provide a nutritional meal beneficial to controlling fertilizer and reducing fat, and aims to solve the problem that the control of fertilizer and the reduction of fat cannot be realized in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a nutritional meal beneficial to controlling fat and reducing fat comprises a nutritional meal and a processing method of the nutritional meal, wherein the nutritional meal consists of a staple food bag and a seasoning bag, the staple food bag is prepared by mixing two parts of a coarse grain food material and a medicinal and edible genuine food material, and the coarse grain food material mainly comprises five grains of wheat, oat, corn, sorghum and millet;
the medicinal and edible genuine food material mainly comprises eight medicinal and edible genuine food materials such as tangerine peel powder, liquorice powder, coix seed powder, yam powder, tuckahoe powder, sea buckthorn powder, white hyacinth bean powder, medlar and the like;
the ingredient bag comprises freeze-dried vegetables and soup bases, wherein the freeze-dried vegetables are mainly prepared by mixing five freeze-dried vegetables such as celery, broccoli, agaric, purple cabbage, shanghai green and the like;
the soup material is prepared by cooking materials and drinking water, wherein the cooking materials mainly comprise chicken or pig bones and beef bones.
Preferably, the coarse grain food material comprises the following raw materials in parts by weight: 60-600 parts of wheat flour, 6-90 parts of corn flour, 6-90 parts of sorghum flour, 2-30 parts of oat and 1-30 parts of millet.
Preferably, the food materials used in the homology of medicine and food comprise the following raw materials in parts by weight: 1-20 parts of coix seed powder, 1-20 parts of yam powder, 1-20 parts of poria cocos powder, 1-20 parts of sea buckthorn powder, 1-20 parts of white hyacinth bean powder, 1-20 parts of tangerine peel powder and 1-20 parts of liquorice powder.
Preferably, the freeze-dried vegetable raw materials comprise the following components in parts by weight: celery, broccoli, agaric, purple cabbage and Shanghai Qing each 1g.
Preferably, the processing method of the nutritious food comprises the following steps:
step one, mixing powder: weighing wheat flour, oat flour, corn flour, millet flour, sorghum flour and edible material powder which is homologous in medicine and food and is used for ground, and uniformly mixing to obtain mixed powder;
step two, kneading: putting the water with the temperature of 40 ℃ of the mixed powder obtained in the step one into a full-automatic dough kneading machine, setting the preheating temperature of the dough kneading machine to be 33 ℃, the internal absolute pressure to be 90kPa, and kneading dough for 13min to obtain dough;
step three, aging: putting the dough obtained in the step two into an aging machine, extruding out thick strips, putting the thick strips into a filament cutter, cutting filaments, keeping the humidity of the cut wet noodles at 40%, cutting, finishing, then sending into an aging chamber, hanging on a rack, preserving moisture and standing for 10 hours;
step four, drying: sending the aged fine dried noodles into a drying room to be dried until the water content of the noodles is 13.4%;
step five, cutting and packaging: cutting off the dried noodles, weighing, bagging, weighing 80g of each bag, and obtaining a finished product after the inspection is qualified;
step six, processing vegetables: taking celery, broccoli, edible fungus, purple cabbage and Shanghai green, cleaning, cutting into sections, freeze-drying in a freeze dryer, and distributing and packaging 1g of each of the celery, the broccoli, the edible fungus, the purple cabbage and the Shanghai green.
Preferably, 1g of lycium barbarum is placed in each portion of the freeze-dried vegetable packet.
Compared with the prior art, the invention has the beneficial effects that: the nutritional meal beneficial to controlling the weight and reducing the fat combines the concept of homology of medicine and food, takes the noodles as staple food, can meet the nutritional requirement of a body, has balanced nutrition, strengthens the spleen, eliminates dampness, assists in reducing the fat and blood sugar, and controls the weight gain.
1. By adding the medicinal and edible food materials in the staple food noodles, the noodles have nutritive value, and can prevent and treat diseases, build body and prolong life;
2. the health-care food can lead eaters to enjoy the food and also enjoy the food, has the medicinal effect, not only can obtain the food enjoyment, but also can condition the body, can assist in treating related diseases, and can control fertilizers and reduce fat.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment provided by the invention comprises the following steps:
a nutritious meal beneficial to controlling fertilizer and reducing fat comprises a nutritious meal and a processing method of the nutritious meal, wherein the nutritious meal consists of a staple food bag and a seasoning bag, the staple food bag is prepared by mixing two parts of a coarse grain food material and a medicinal and edible land food material, the coarse grain food material mainly contains five grains of wheat, oat, corn, sorghum and millet, the coarse grain contains abundant insoluble cellulose, the normal operation of a digestive system is favorably ensured, the coarse grain food material and the soluble fiber work together, and the concentration of low-density cholesterol and triglyceride in blood can be reduced; increasing the residence time of food in the stomach, delaying the rate of postprandial glucose absorption, and reducing the risk of hypertension, diabetes, obesity, and cardiovascular and cerebrovascular diseases;
medical research also shows that the cellulose is helpful for resisting various diseases such as gastric cancer, intestinal cancer, breast cancer, ulcerative enteritis and the like;
the oat contains rich beta-glucan, calcium and linoleic acid, can reduce the absorption of fat and cholesterol by small intestines, is beneficial to reducing blood pressure, reducing blood sugar, regulating lipid, tonifying qi, harmonizing stomach, regulating qi, lubricating intestines and prolonging life;
the corn is rich in vitamin A, vitamin E, various amino acids and cellulose, and has the effects of resisting aging, reducing cholesterol, facilitating blood sugar control and the like;
sorghum contains essential carbohydrates, proteins, dietary fibers, folic acid, phosphorus, potassium, magnesium, calcium and other trace mineral elements and the like, and has the effects of harmonizing stomach, removing food retention, warming middle-jiao, astringing intestines and stomach and stopping cholera;
the millet contains rich protein, vitamin a, vitamin d, vitamin c, vitamin b12, copper, iron, zinc and other trace elements, and has the effects of strengthening spleen and stomach, tonifying deficiency, regulating the middle warmer and tonifying kidney, removing heat and toxic materials and the like;
the staple food uses coarse cereals to replace wheat as much as possible, so that satiety is increased, the nutrition is richer, and the effects in aspects of controlling fertilizer and reducing fat and assisting in reducing fat and reducing sugar are stronger.
The medicinal and edible genuine food material mainly comprises eight medicinal and edible genuine food materials such as tangerine peel powder, licorice powder, coix seed powder, yam powder, tuckahoe powder, sea buckthorn powder, white hyacinth bean powder, medlar and the like;
the rhizoma Dioscoreae powder, coicis semen powder, semen lablab album powder, and Poria powder have effects of invigorating spleen and stomach, eliminating dampness, and treating spleen and stomach qi deficiency complicated with dampness evil;
the dried orange peel powder has the effects of regulating qi, strengthening spleen, eliminating dampness and phlegm, and has the main function of moving qi of spleen and stomach, so the qi of spleen and stomach can remove dampness, strengthen spleen and reduce phlegm;
the sea-buckthorn powder has the effects of relieving cough, reducing sputum, invigorating stomach, promoting digestion, activating blood and dissolving stasis. Treating cough with excessive phlegm, spleen deficiency with poor appetite, warming and nourishing spleen qi, stimulating appetite and promoting digestion;
fructus Lycii has effects in nourishing liver, invigorating kidney, invigorating qi and blood, reducing blood pressure, reducing blood lipid, and resisting aging;
the licorice powder has the functions of invigorating spleen and replenishing qi, clearing away heat and toxic material, eliminating phlegm and stopping cough, relieving spasm and pain and harmonizing the other drugs.
The composition of the Chinese yam powder, the white hyacinth bean powder, the sea buckthorn powder, the coix seed powder, the tangerine peel powder, the poria cocos powder, the liquorice powder and the medlar 8 has auxiliary functions of strengthening spleen and stomach, eliminating dampness, tonifying qi and blood, resisting fatigue, resisting aging, reducing blood fat and blood sugar, protecting heart and blood vessels, improving immunity and the like.
The ingredient bag comprises freeze-dried vegetables and soup bases, wherein the freeze-dried vegetables are mainly prepared by mixing five freeze-dried vegetables such as celery, broccoli, agaric, purple cabbage, shanghai green and the like;
celery: calming the liver, lowering blood pressure, tranquilizing the mind, inducing diuresis, relieving swelling, preventing and resisting cancer, nourishing blood, tonifying deficiency, and clearing away heat and toxic materials;
purple cabbage: reducing blood sugar and blood fat, relaxing bowels, protecting liver, improving immunity, and maintaining skin health;
shanghai Qing: reducing blood lipid, relieving constipation, reducing weight;
broccoli: clearing blood vessels, resisting cancer, losing weight and shaping body;
and (3) edible fungus: reducing blood fat and blood sugar, benefiting qi and nourishing blood, tonifying kidney, resisting cancer and resisting mutation;
five kinds of combination: reducing blood fat, reducing blood sugar, improving immunity, etc.
The soup material is prepared by cooking food materials and drinking water, the food materials mainly comprise chicken or pig bones and beef bones, and the edible nutrition and the taste of the nutritional meal beneficial to controlling the weight and reducing the fat are further improved.
Further, the coarse food grain food material comprises the following raw materials in parts by weight: 60-600 parts of wheat flour, 6-90 parts of corn flour, 6-90 parts of sorghum flour, 2-30 parts of oat and 1-30 parts of millet.
Further, the food materials with homology of medicine and food comprise the following raw materials in parts by weight: 1-20 parts of coix seed powder, 1-20 parts of yam powder, 1-20 parts of tuckahoe powder, 1-20 parts of sea-buckthorn powder, 1-20 parts of white hyacinth bean powder, 1-20 parts of tangerine peel powder and 1-20 parts of liquorice powder.
Further, the freeze-dried vegetable raw materials comprise the following components in parts by weight: celery, broccoli, agaric, purple cabbage and Shanghai Qing each 1g.
Further, the processing method of the nutritional meal comprises the following steps:
step one, mixing powder: weighing wheat flour, oat flour, corn flour, millet flour, sorghum flour and edible material powder which is homologous in medicine and food and is used for ground, and uniformly mixing to obtain mixed powder;
step two, kneading: putting the water with the temperature of 40 ℃ of the mixed powder obtained in the step one into a full-automatic dough kneading machine, setting the preheating temperature of the dough kneading machine to be 33 ℃, the internal absolute pressure to be 90kPa, and kneading dough for 13min to obtain dough;
step three, aging: putting the dough obtained in the second step into an aging machine, extruding out coarse strips, putting the coarse strips into a filament cutter, cutting filaments, keeping the humidity of the cut wet noodles at 40%, cutting, finishing, then sending into an aging chamber, hanging on a rack, preserving moisture and standing for 10 hours;
step four, drying: feeding the aged fine dried noodles into a drying room to be dried until the moisture content of the noodles is 13.4%;
step five, cutting and packaging: cutting dried noodles, weighing, bagging, wherein each bag weighs 80g, and a finished product is obtained after the inspection is qualified;
step six, processing vegetables: cleaning celery, broccoli, agaric, purple cabbage and Shanghai green, cutting into small pieces, blanching in water, freezing at more than thirty degrees below zero, freezing each small water molecule in the vegetable into solid, vacuumizing, raising the temperature to more than 50 degrees, volatilizing the water from the solid into gas directly, making the vegetable fluffy, eating after two minutes in boiled water, and keeping the vegetable fresh and fragrant;
1g of each of celery, broccoli, agaric, purple cabbage and Shanghai green is distributed and packaged.
It is worth mentioning that because the medlar is not easy to be powdered, the medlar is directly put into the freeze-dried vegetable bag to be packed together, and the weight is that 1g of medlar is put into each freeze-dried vegetable bag.
The eating method comprises the following steps: putting the soup bag and the vegetable bag into a bowl, adding about 300ML of boiled water (the water temperature is above 85 ℃), soaking for 2 minutes, taking out the noodles, putting the noodles into 1000ML of boiled water, boiling for 3-5 minutes with soft fire, putting the boiled noodles into the bowl, and stirring for eating.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Claims (6)

1. A nutritional meal beneficial to fertilizer control and fat reduction comprises a nutritional meal and a processing method of the nutritional meal, and is characterized in that: the nutritional meal consists of a staple food bag and a seasoning bag, wherein the staple food bag is prepared by mixing a coarse grain food material and a medicinal and edible food material which is homologous with the ground, and the coarse grain food material mainly contains five grains of wheat, oat, corn, sorghum and millet;
the medicinal and edible genuine food material mainly comprises eight medicinal and edible genuine food materials such as tangerine peel powder, licorice powder, coix seed powder, yam powder, tuckahoe powder, sea buckthorn powder, white hyacinth bean powder, medlar and the like;
the ingredient bag comprises freeze-dried vegetables and soup bases, wherein the freeze-dried vegetables are mainly prepared by mixing five freeze-dried vegetables such as celery, broccoli, agaric, purple cabbage, shanghai green and the like;
the soup material is prepared by cooking materials and drinking water, wherein the food materials mainly comprise chicken or pig bones and beef bones.
2. The nutritional meal beneficial to fertilizer control and fat reduction according to claim 1, wherein the nutritional meal comprises: the coarse grain food material comprises the following raw materials in parts by weight: 60-600 parts of wheat flour, 6-90 parts of corn flour, 6-90 parts of sorghum flour, 2-30 parts of oat and 1-30 parts of millet.
3. The nutritious food beneficial to controlling fertilizer and reducing fat according to claim 1, characterized in that: the food material comprises the following raw materials in parts by weight: 1-20 parts of coix seed powder, 1-20 parts of yam powder, 1-20 parts of tuckahoe powder, 1-20 parts of sea-buckthorn powder, 1-20 parts of white hyacinth bean powder, 1-20 parts of tangerine peel powder and 1-20 parts of liquorice powder.
4. The nutritious food beneficial to controlling fertilizer and reducing fat according to claim 1, characterized in that: the freeze-dried vegetable comprises the following raw materials in parts by weight: celery, broccoli, agaric, purple cabbage and Shanghai Qing each 1g.
5. The nutritional meal beneficial to fertilizer control and fat reduction according to claims 1-4, wherein: the processing method of the nutritional meal comprises the following steps:
step one, mixing powder: weighing wheat flour, oat flour, corn flour, millet flour, sorghum flour and edible material powder which is homologous in medicine and food and is used for ground, and uniformly mixing to obtain mixed powder;
step two, kneading: putting the mixed flour obtained in the first step into a full-automatic flour-mixing machine together with water at the temperature of 40 ℃, setting the preheating temperature of the flour-mixing machine to be 33 ℃, the internal absolute pressure to be 90kPa, and kneading dough for 13min to obtain dough;
step three, aging: putting the dough obtained in the step two into an aging machine, extruding out thick strips, putting the thick strips into a filament cutter, cutting filaments, keeping the humidity of the cut wet noodles at 40%, cutting, finishing, then sending into an aging chamber, hanging on a rack, preserving moisture and standing for 10 hours;
step four, drying: feeding the aged fine dried noodles into a drying room to be dried until the moisture of the noodles is 13.4%;
step five, cutting and packaging: cutting dried noodles, weighing, bagging, wherein each bag weighs 80g, and a finished product is obtained after the inspection is qualified;
step six, processing vegetables: taking celery, broccoli, edible fungus, purple cabbage and Shanghai green, cleaning, cutting into sections, freeze-drying in a freeze dryer, and distributing and packaging 1g of each of the celery, the broccoli, the edible fungus, the purple cabbage and the Shanghai green.
6. The nutritional meal beneficial to fertilizer control and fat reduction according to claim 5, wherein the nutritional meal comprises: 1g of medlar is put into each freeze-dried vegetable packet.
CN202210614067.9A 2022-06-01 2022-06-01 Nutritional meal beneficial to fertilizer control and fat reduction Pending CN115176991A (en)

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CN105433250A (en) * 2015-12-31 2016-03-30 郭平 Instant noodles capable of lowering blood glucose
CN110279068A (en) * 2019-07-22 2019-09-27 屈雨玲 Beef plate face and preparation method thereof
CN111657434A (en) * 2019-03-06 2020-09-15 漳州童世界食品有限公司 Instant nutritional freeze-dried noodles and preparation method thereof

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CN105433250A (en) * 2015-12-31 2016-03-30 郭平 Instant noodles capable of lowering blood glucose
CN111657434A (en) * 2019-03-06 2020-09-15 漳州童世界食品有限公司 Instant nutritional freeze-dried noodles and preparation method thereof
CN110279068A (en) * 2019-07-22 2019-09-27 屈雨玲 Beef plate face and preparation method thereof

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Application publication date: 20221014