CN1456076A - Alimentative organic balancing food - Google Patents

Alimentative organic balancing food Download PDF

Info

Publication number
CN1456076A
CN1456076A CN03119414A CN03119414A CN1456076A CN 1456076 A CN1456076 A CN 1456076A CN 03119414 A CN03119414 A CN 03119414A CN 03119414 A CN03119414 A CN 03119414A CN 1456076 A CN1456076 A CN 1456076A
Authority
CN
China
Prior art keywords
rice
parts
flour
selected
food
Prior art date
Application number
CN03119414A
Other languages
Chinese (zh)
Other versions
CN1209982C (en
Inventor
张彦江
Original Assignee
张彦江
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 张彦江 filed Critical 张彦江
Priority to CNB031194141A priority Critical patent/CN1209982C/en
Publication of CN1456076A publication Critical patent/CN1456076A/en
Application granted granted Critical
Publication of CN1209982C publication Critical patent/CN1209982C/en

Links

Abstract

An organic nutrients balanced food is prepared from coarse food grains, wheat flour and rice, food grains other than wheat and rice, vegetables, fruit, oil, arctium fruit, wolfberry fruit and seaweeds. Its advantage is the balanced rich nutrients.

Description

一种有机营养平衡食品 An organic food nutritional balance

技术领域 FIELD

本发明涉及一种营养食品,更具体地说,是以五谷杂粮为主要原料配制的可以平衡人体所需的有机营养食品。 The present invention relates to a nutritious food, and more particularly, the main raw material is whole grains can be formulated in the desired balance of organic human nutrition.

本发明的平衡食品以各种粮食以及牛蒡、枸杞、海藻为主要成份配成以下四种食品配方:第一种:粗粮类25-30份、细粮类25-30份、杂粮类20-25份、牛蒡10-15份、枸杞5-10份、海藻10-15份,油料类10-15份、糖类1-5份。 Balanced food of the invention in a variety of food and burdock, medlar, seaweed as the main ingredient formulated the following four food recipes: The first: whole grains like parts 25-30, 25-30 parts like flour and rice, grains and 20 to 25 parts , 10-15 parts of burdock, medlar 5-10 parts, alginic 10-15 parts, 10-15 parts of oil-based, 1-5 parts saccharide.

第二种:粗粮类25-30份、细粮类20-25份、干果类10-15份、牛蒡10-15份、枸杞5-10份、海藻10-15份。 The second: coarse type 25-30 parts, 20-25 parts of flour and rice-based, dry fruit 10-15 parts, 10-15 parts of burdock, medlar 5-10 parts, 10-15 parts seaweed.

第三种:粗粮类25-30份、细粮类20-25份、蔬菜类15-20份、调料1-3份、牛蒡10-15份。 Third: coarse type 25-30 parts, 20-25 parts of flour and rice-based, 15-20 parts of vegetables, spices 1-3 parts, 10-15 parts of burdock.

第四种:粗粮类25-30份、细粮类20-25份、蔬菜类15-20份、枸杞5-10份。 Fourth: coarse type 25-30 parts, 20-25 parts of flour and rice-based, 15-20 parts of vegetables, 5-10 parts wolfberry.

本发明所述的粗粮类选自玉米、小米、高梁米、养麦、黑玉米中的两种或两种以上的混合物。 Coarse class of the present invention selected from corn, millet, sorghum, rice, buckwheat, maize or more to be a mixture of two or two.

本发明所述的细粮类选自小麦、大麦、燕麦、糯米、大米、糙米中的两种或两种以上的混合物。 Flour and rice class selected from the above according to the present invention, wheat, barley, oats, rice, rice, brown rice in a mixture of two or.

本发明所述的杂粮类选自红饭豆、白饭豆、花饭豆、红小豆、绿豆中的两种和两种以上混合物。 Rice bean, rice bean, rice flower beans, red beans, mung bean and two kinds of mixtures of two or more cereals selected from the class of the present invention is red.

本发明所述的油料选自花生、芝麻、黑芝麻、大豆中的一种或两种以上的混合物。 Oil of the present invention are selected from peanuts, sesame, black sesame, soybean one kind or a mixture of two or more.

本发明所述的干果选自大枣、小枣、黑枣、蜜枣、杏、桃、山楂、核桃、柿饼中的两种或两种以上的混合物。 Dried jujube selected according to the present invention, two kinds of jujube, dates, honey, apricot, peach, hawthorn, walnut, persimmon or a mixture of two or more.

本发明所述的蔬菜类选自包括牛心菜、长白菜、大头菜、黄花菜、西红柿、胡萝卜、青萝卜、红心萝卜、红薯、南瓜、苦瓜、绿叶菜中的三种或三种以上的混合物。 Bovine above cabbage, long cabbage, kohlrabi, lily, tomatoes, carrots, radish, red radish, sweet potato, pumpkin, gourd, the three or leafy green vegetables and mixtures of the present invention from the group comprising .

本发明所述的粮类选自蜂蜜、红糖、冰糖和白糖中任一种。 According to the present invention are selected from food honey, brown sugar, sugar and sugar any one.

本发明所述的调料选自包括,花椒、大料、生姜、味鸡、鸡精、含碘食盐在内的两种或两种以上的混合物。 Seasoning according to the present invention includes a selected, pepper, aniseed, ginger, chicken flavor, chicken, more iodized salt, including mixtures of two or.

本发明所述的牛蒡,别名为东洋人参,是营养价值极高的保健型蔬菜,其产地主要在苏鲁豫界的黄泛区,江苏丰县较早从日本引种牛蒡9万亩。 The present invention burdock, alias Oriental Ginseng, is high nutritional value of vegetables care type, its origin mainly in Sulu Yu community flood area, Jiangsu County earlier introduction of burdock from Japan 9 acres.

本发明所述的海藻是用海带、紫菜按任意比例混合成粉状或泥状,所述的海带选自海带、褐藻类海带或裙带类海带;所述的紫菜选自马尾藻、红藻类紫菜、绿藻类的石莼、浒苔,它们均能在沿海市场上买到。 Alginic the present invention is kelp, laver powder as in any mixing ratio, or sludge, the seaweed is selected from kelp, brown algae or seaweed wakame seaweed type; is selected from the seaweed Sargassum, red algae seaweed green algae Ulva, Enteromorpha, they can buy in the coastal markets.

第一种食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮粉碎成原面粉,混匀后添加酵母粉或高活性干酵母乳化剂2-3份,加水,搅拌成面团,发酵6-8小时;(3)杂粮粉碎后用水和成泥状,再加入糖类以及经烘干、炒熟、粉碎油料类、牛蒡、枸杞、海藻,混合成馅;(4)将步骤(2)发酵后的面团与步骤(3)制成的馅加工成各种带馅的食品。 A method of preparing a first food product, the process comprising: (1) choice of materials, cleaning, disinfecting, and drying to remove surface water and contamination thereof; (2) the skin and coarse flour and rice flour pulverized into primary, mixed homogenized after adding yeast or active dry yeast 2-3 parts of emulsifier, adding water, stirred into a dough, fermentation 6-8 hours; (3) the pulverized grains and water into a pulpy, then add sugars and by drying, fry, pulverized fuel type, burdock, medlar, algae, mixed into the stuffing; (4) the step of dough in step (3) (2) after fermentation made into various filling with a filling of food.

第二种食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮粉碎成原面粉,混匀后添加酵母粉2-3份,加水,搅拌成面团,发酵6-8小时;(3)去外壳或/和核的干果类,粉碎成粉状或压榨成果汁或果冻,加牛蒡、枸杞、海藻,混匀后加入糖类,制成果馅;(4)将步骤(2)发酵后的面团与步骤(3)的干果馅制成各种带馅的食品。 A second method for preparing food products, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove surface water and contamination thereof; (2) the skin and coarse flour and rice flour pulverized into primary, mixed after adding 2-3 parts homogenized yeast, water was added, was stirred into a dough, fermentation 6-8 hours; (3) to the housing and / or core dried, crushed into powder or jelly squeezed juice results, plus burdock, wolfberry , alginate, a saccharide, for results after stuffing mix; (4) with a filling made of a variety of step (2) of dough of step (3) is dried after fermentation food stuffing.

第三种食品制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮分别粉碎成原面粉,混匀后加水和成面团:(3)将牛蒡粉碎制成泥状; A third method for preparing food, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove surface water and contamination thereof; (2) the skin and coarse flour and rice flour are crushed into primary, mixed after homogenization and addition of water into the dough: (3) made of the pulverized sludge burdock;

(4)蔬菜切碎并加人调料和步骤(3)泥状的牛蒡,混合成馅;(5)将步骤(2)的面团和步骤(4)的馅制成包括水饺在内的各种带馅的食品。 (4) addition of chopped vegetables and spices, and the step (3) pulpy burdock, mixed into the stuffing; (5) in step (2) of the dough and the step (4) is made including various stuffing include dumplings with a filling of food.

第四种食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮分别粉碎成原面粉,搅拌混匀后加水,和成面团;(3)枸杞用45℃热水浸泡8-12小时,去其上清液,得浸泡液,所述的热水量是枸杞重量的3倍;(4)蔬菜类压榨成蔬菜汁并与步骤(3)的枸杞浸泡液混合成各种色泽的有机质液体色素;(5)将步骤(4)的液体色素与步骤(2)混合的原面粉混合,加酵母粉或高活性干酵母乳化剂2-3份,发酵6-8小时,再制成带色泽的食品。 A fourth method for preparing food, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove surface water and contamination thereof; (2) the skin and coarse flour and rice flour are crushed into primary, after stirring for mixing with water, and into the dough; (3) wolfberry soaked in hot water with 45 ℃ 8-12 hours, the supernatant to give the soaking solution, the quantity of water is 3 times the weight of wolfberry; (4 ) vegetables and vegetable juices squeezed into step 3) mixing wolfberry sock liquid (liquid organic dye into the various colors; raw flour mixture (5) in step (4) with the dye liquid in step (2) were mixed, and added yeast or active dry yeast 2-3 parts of emulsifier, 6-8 hours of fermentation, and then made with the food color.

本发明所述酵母粉为雪松牌,别名食用小苏打,黑龙江省齐齐哈尔市车城食用化工生产公司生产,标准GB1987-90;所述的高活性干酵母乳化剂为安琪牌,含40%以上蛋白质和维生素B,是制做面食品发酵剂和营养剂。 The present invention is a yeast cedar board, alias edible baking soda, Qiqihar City, Heilongjiang Province, car consumption of chemical production company, standard GB1987-90; the highly active dry yeast emulsifier Angel cards, containing more than 40% protein and vitamin B, is making pasta starter and nutrients.

本发明的平衡食品的优点和效果:本发明是将带皮的原粮(粗、细粮)粉碎成原面粉,不添加任何增白剂,保持原粗细粮的营养成份,同时,糙米含有一层红褐色的米糠层、胚芽和胚乳的营养元素。 Advantages and effects of the present invention, the balanced food: The skin of the present invention is unprocessed (crude, refined grains) crushed into the original flour, do not add any brighteners, maintaining the original thickness of grain nutrients, while containing a layer of red brown brown rice bran layers, germ and endosperm nutrients. 原粮面粉含有丰富的维生素B、E,比精白大米、精白面的营养高19倍以上,本发明是将粗、细粮混合食用,经试验认为,混合食用其营养成份提高到70%以上,再制成各种带馅的食品,其营养可提高到80%以上;另外,本发明还具有牛蒡,枸杞和海藻,它们均含有丰富的营养成份,特别是牛蒡,是一种营养价值极高的保健型蔬菜,在《本草纲目》中就详细记载:“通十二经脉,除五脏恶气”、“久服轻身耐老”,比胡萝卜营养含量高150倍,蛋白质和钙的含量为根茎类蔬菜之首,根据检测,牛蒡含有丰富的蛋白质、脂肪、维生素A、B、C及矿物质钙、磷、钾、铁和膳食纤维,对糖尿病、高血脂症、动脉硬化、便秘、解肝毒等具有明显效果,深受全世界人们的喜爱,它是一种可帮助人体维持良好工作状态的温和营养药草(美国《华尔街日报》,2002年6月3日报 Raw grain flour rich in vitamin B, E, than the fine white rice, refined flour of high nutritional than 19 times, the present invention is a crude, refined grains mixed food, the test that, mixed edible nutritional composition to over 70% rework stuffed into a variety of foods, their nutritional be increased to more than 80%; in addition, the present invention also has a burdock, medlar and seaweed, which are rich in nutrients, especially burdock, is high nutritional value of health vegetable, in the "Compendium of Materia Medica" in the detailed description: "through twelve channels, in addition to the five internal organs foul smells," "Jiufu light-resistant old", 150 times higher than the nutrient content of carrots, protein and calcium content of root vegetables first, based on the detection, burdock rich in protein, fat, vitamins a, B, C and minerals calcium, phosphorus, potassium, iron and dietary fiber, diabetes, hyperlipidemia, arteriosclerosis, constipation, liver toxicity, etc. Solutions It has a significant effect, loved by people around the world, it is a moderate nutrition can help the body maintain a good working herbs (United states, "Wall Street Journal", June 3, 2002 Daily News “世界人们喜爱吃牛蒡”;中国《环球时报》,2003年01月27日报道“吃牛蒡好”)。 "People love to eat burdock world"; China, "Global Times", January 27, 2003 reported that "eat burdock good"). 综上所述,本发明的食品配方很科学,可补充人体所需的营养成份,是一种很好的有机平衡营养食品。 In summary, food formulations according to the invention is very scientific, can supplement the human body needs nutrients, organic is a good balance of nutritious food.

实例1-2实例1-2是制备一种食品,具体组成见表1。 Examples 1-2 Examples 1-2 is a food preparation, the specific composition shown in Table 1. 具体制备方法:所用的物料经清洗、消毒、烘干,粗、细粮粉碎成原面粉后将其混匀,按常规方法加入酵母粉,混匀后加水和成面团发酵6-8小时;杂粮粉碎后用水和成泥状,再加入糖类以及经烘干、炒熟、粉碎的油料类、牛蒡、枸杞、海藻,混合成馅;将发酵后的面团与前述的馅制成带馅的食品。 Specific Preparation:; grains of the material pulverized by cleaning, disinfecting, drying, coarse, crushed into flour and rice flour after which the original mix, yeast powder was added by conventional methods, after mixing and adding water to the dough 6-8 hours into mashed with water and, after drying and addition of sugars, fried, pulverized fuel type, burdock, medlar, algae, mixed into the stuffing; the food dough with a filling made with the fermentation of the stuffing.

实例3-4实例34是制备第二种食品。 Examples 3-4 Example 34 is the second food preparation. 具体组成见表1。 The specific composition shown in Table 1.

制备方法同实例1-2,只是制成含小枣、核桃、山楂的果馅,然后制成带馅的食品。 Prepared as in Example 1-2, except made containing jujube, walnut, hawthorn fruit filling, and with a filling made of food.

实例5-6实例5-6是制备第三种食品。 Examples 5-6 Examples 5-6 are prepared in the third food. 具体组成见表1。 The specific composition shown in Table 1.

具体制备方法同实例1-2,只是将蔬菜制成蔬菜馅,然后制成带馅的食品。 DETAILED prepared as in Example 1-2 except that the prepared vegetables vegetable filling, and with a filling made of food.

实例7-8实例7-8是制备第三种食品。 Examples 7-8 Examples 7-8 are prepared in the third food. 具体组成见表1。 The specific composition shown in Table 1.

具体制备方法:所用物料经清洗、消毒、烘干;带皮的粗、细粮粉碎成原面粉,混合,搅拌均匀;枸杞浸泡液和蔬菜汁混合成有机质液体色素;将液体色素和前述的粗细粮面粉混合后发酵,制成带色泽的食品。 Specific Preparation: The materials are washed with, disinfection and drying; coarse, crushed into flour and rice flour raw mix, stir the skin; soaking liquor mixing wolfberry and vegetable dye into the organic liquid; liquid dye and the grain thickness flour mixed fermentation, made with the color of the food.

表1 (单位:kg) Table 1 (Unit: kg)

注:绿叶菜为芹菜、菠菜、油菜和小白菜等重量比混合。 NOTE: greens as celery, spinach, cabbage, and other cole weight ratio.

Claims (8)

1.一种有机营养平衡食品,其特征在于由下述重量份数的物质组成:(1)粗粮类25-35份,所述的粗粮选自玉米、小米、高梁米、荞麦、大米、糙米中的两种或两种以上混合物,(2)细粮类25-30份,所述的细粮选自小麦、大麦、燕麦、糯米、大米、糙米中的两种或两种以上混合物,(3)杂粮类20-25份,所述的杂粮类选自红饭豆、白饭豆、花饭豆、红小豆、绿豆中的两种或两种以上混合物,(4)油料类10-15份,所述的油料类选自花生、芝麻、黑芝麻、大豆中的一种、两种或两种以上混合物,(5)糖类1-5份,所述的糖类选自蜂蜜、红糖、冰糖和白糖中任一种,(6)牛蒡10-15份,(7)枸杞5-10份,(8)海藻10-15份。 An organic nutritionally balanced food, characterized by the following composition by weight of the substance: (1) 25-35 parts class coarse, the coarse grains selected from corn, millet, sorghum, rice, buckwheat, rice, brown rice in a mixture of two or more, (2) 25-30 parts of flour and rice class, the selected wheat flour and rice, barley, oats, rice, rice, brown rice or two kinds of mixtures of two or more, (3) 20 to 25 parts based grains, the grains are selected from red beans, rice, beans, rice, rice flower beans, red beans, mung bean mixtures of two or more than two, (4) 10-15 parts of oil-based, the are selected from peanut oil, sesame, black sesame, soy-described one, a mixture of two or more, (5) 1-5 parts saccharide, said saccharide is selected from honey, brown sugar, sugar and any one of sugar, (6) 10-15 parts of burdock, (7) 5-10 parts of wolfberry, (8) 10-15 parts by algae.
2.一种有机营养平衡食品,其特征在于由下述重量份数的物质组成:(1)粗粮类25-30份,所述的粗粮选自玉米、小米、高梁米、荞麦、大米、糙米中的两种或两种以上混合物,(2)细粮类20-25份,所述的细粮选自小麦、大麦、燕麦、糯米、大米、糙米中的两种或两种以上混合物,(3)干果类10-15,所述的干果类选自大枣、小枣、黑枣、蜜枣、杏、桃、山楂、核桃、柿饼中的两种或两种以上混合物,(4)牛蒡10-15份,(5)枸5-10份,(6)海藻10-15份。 An organic nutritionally balanced food, characterized by the following composition by weight of the substance: (1) 25-30 parts class coarse, the coarse grains selected from corn, millet, sorghum, rice, buckwheat, rice, brown rice in a mixture of two or more, (2) 20 to 25 parts flour and rice class, the selected wheat flour and rice, barley, oats, rice, rice, brown rice or two kinds of mixtures of two or more, (3) 10-15 dried fruit, two or jujube, jujube, dates, honey, apricot, peach, hawthorn, walnut, persimmon in the mixture of two or more selected dried fruit, (4) 10-15 parts of burdock , (5) 5-10 parts of citric acid, (6) 10-15 parts by algae.
3.一种有机营养平衡食品,其特征在于由下述重量份数的物质构成:(1)粗粮类25-30份,所述的粗粮选自玉米、小米、高梁米、荞麦、大米、糙米中的两种或两种以上混合物,(2)细粮类20-25份,所述的细粮选自小麦、大麦、燕麦、糯米、大米、糙米中的两种或两种以上混合物,(3)蔬菜类15-20份,所述的蔬菜选自包括牛心菜、长白菜、大头菜、黄花菜、西红柿、胡萝卜、青萝卜、红心萝卜、南瓜、苦瓜、绿叶菜在内的三种或三种以上混合物,(4)调料1-3份,所述的调料选自包括花椒、大料、生姜、味精、鸡精、含碘盐在内的两种或两种以上混合物。 An organic nutritionally balanced food, characterized in that consists of the following parts by weight of materials: (1) 25-30 parts class coarse, the coarse grains selected from corn, millet, sorghum, rice, buckwheat, rice, brown rice in a mixture of two or more, (2) 20 to 25 parts flour and rice class, the selected wheat flour and rice, barley, oats, rice, rice, brown rice or two kinds of mixtures of two or more, (3) 15-20 parts of vegetable, the vegetable is selected from cabbage include bovine, long cabbage, kohlrabi, lily, tomatoes, carrots, radish, red radish, pumpkin, gourd, leafy green vegetables, including three or the above mixture, (4) 1-3 parts of spices, the spices selected from the group comprising pepper, aniseed, ginger, monosodium glutamate, chicken, a mixture of two or more, including iodized salt. (5)牛蒡10-15份。 (5) 10-15 parts of burdock.
4.一种有机营养平衡食品,其特征在于由下述重量份数的物质构成:(1)粗粮类25-30份,所述的粗粮选自玉米、小米、高梁米、荞麦、大米、糙米中的两种或两种以上混合物,(2)细粮类20-25份,所述的细粮选自小麦、大麦、燕麦、糯米、大米、糙米中的两种或两种以上混合物,(3)蔬菜类15-20份,所述的蔬菜选自包括牛心菜、长白菜、大头菜、黄花菜、西红柿、胡萝卜、青萝卜、红心萝卜、南瓜、苦瓜、绿叶菜等的三种或三种以上混合物,(4)枸杞5-10份。 An organic nutritionally balanced food, characterized in that consists of the following parts by weight of materials: (1) 25-30 parts class coarse, the coarse grains selected from corn, millet, sorghum, rice, buckwheat, rice, brown rice in a mixture of two or more, (2) 20 to 25 parts flour and rice class, the selected wheat flour and rice, barley, oats, rice, rice, brown rice or two kinds of mixtures of two or more, (3) 15-20 parts of vegetable, the vegetable is selected from cattle comprising three or cabbage, long cabbage, kohlrabi, lily, tomatoes, carrots, radish, red radish, pumpkin, gourd, leafy green vegetables and the like more mixture, (4) 5-10 parts of wolfberry.
5.权利要求1所述的有机营养平衡食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮粉碎成原面粉,混匀后添加酵母粉或高活性干酵母乳化剂2-3份,加水,搅拌成面团,发酵6-8小时;(3)杂粮粉碎后用水和成泥状,再加入糖类以及经烘干、炒熟、粉碎的的油料类、牛蒡、枸杞、海藻,混合成馅;(4)将步骤(2)发酵后的面团与步骤(3)制成的馅加工成各种带馅的食品。 Preparing an organic nutritionally balanced food of claim 1, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove water and other surface contaminants; coarse grains (2) of skin and crushed into flour and rice flour raw added after mixing yeast or active dry yeast 2-3 parts of emulsifier, adding water, stirred into a dough, fermentation 6-8 hours; (3) after grinding grains and mashed with water, then Add sugar and baked and fried, pulverized fuel of type, burdock, medlar, algae, mixed into the stuffing; (4) the step of forming the dough of step (3) (2) after the filling process into fermentable food with a variety of fillings.
6.权利要求2所述的有机营养平衡食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮粉碎成原面粉,混匀后添加酵母粉或高活性干酵母乳化剂2-3份,加水,搅拌成面团,发酵6-8小时;(3)去外壳或/和核的干果类,粉碎成粉状或压榨成果汁或果冻,加牛蒡、枸杞、海藻,混匀后加入糖类,制成果馅;(4)将步骤(2)发酵后的面团与步骤(3)的干果馅制成各种带馅的食品。 Organic nutritionally balanced food preparation according to claim 2, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove water and other surface contaminants; coarse grains (2) of skin and crushed into flour and rice flour raw added after mixing yeast or active dry yeast 2-3 parts of emulsifier, adding water, stirred into a dough, fermentation 6-8 hours; (3) to the housing and / or dried fruit core, crushed into powder or jelly juice press results, plus burdock, medlar, seaweeds, saccharides added after mixing, results filling system; (4) the step (2) of dough of step (3) is manufactured by filling the fermented dried stuffed into a variety of food.
7.权利要求3所述的有机营养平衡食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮分别粉碎成原面粉,混匀后加水和成面团;(3)将牛蒡粉碎制成泥状;(4)蔬菜切碎并加入调料和步骤(3)泥状的牛蒡,混合成馅;(5)将步骤(2)的面团和步骤(4)的馅制成包括水饺在内的各种带馅的食品。 Preparing an organic nutritionally balanced food of claim claim 3, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove water and other surface contaminants; coarse grains (2) of skin and refined grains are crushed into the original flour, and water into a dough mix; (3) made of the pulverized sludge burdock; (4) addition of chopped vegetables and spices, and the step (3) pulpy burdock, mixed into the stuffing; (5) step (2) of the dough and the step (4) is made comprises dumplings with a filling including a variety of food filling.
8.权利要求4所述的有机营养平衡食品的制备方法,包括以下过程:(1)选料、清洗、消毒、烘干,以去除水份和其表面污染物;(2)带皮的粗粮和细粮分别粉碎成原面粉,搅拌混匀后加水,和成面团;(3)枸杞用45℃热水浸泡8-12小时,去其上清液,得浸泡液,所述的热水的量为枸杞重量的3倍;(4)蔬菜类压榨成蔬菜汁并与步骤(3)的枸杞浸泡液混合成各种色泽的有机质液体色素;(5)将步骤(4)的液体色素与步骤(2)混合的原面粉混合,加酵母粉或高活性干酵母乳化剂2-3份,发酵6-8小时,再制成带色泽的食品。 Organic nutritionally balanced food preparation according to claim 4, comprising the following procedures: (1) choice of materials, cleaning, disinfecting, and drying to remove water and other surface contaminants; coarse grains (2) of skin and refined grains are crushed into the original flour, water was added after stirring for mixing, and into the dough; (3) wolfberry soaked in hot water with 45 ℃ 8-12 hours, the supernatant to obtain steep liquor, the amount of hot water wolfberry 3 times the weight; mixing (4) pressed into vegetables and vegetable juice of step (3) into the organic liquid soaking solution wolfberry dye of various colors; (5) in step (4) the dye liquid of step ( 2) mixing the raw flour mixture, adding yeast or active dry yeast 2-3 parts of emulsifier, 6-8 hours of fermentation, and then made with the food color.
CNB031194141A 2003-03-12 2003-03-12 Alimentative organic balancing food CN1209982C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB031194141A CN1209982C (en) 2003-03-12 2003-03-12 Alimentative organic balancing food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB031194141A CN1209982C (en) 2003-03-12 2003-03-12 Alimentative organic balancing food

Publications (2)

Publication Number Publication Date
CN1456076A true CN1456076A (en) 2003-11-19
CN1209982C CN1209982C (en) 2005-07-13

Family

ID=29411504

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB031194141A CN1209982C (en) 2003-03-12 2003-03-12 Alimentative organic balancing food

Country Status (1)

Country Link
CN (1) CN1209982C (en)

Cited By (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100482097C (en) 2006-08-31 2009-04-29 山西金绿禾燕麦研究所 Rich-fabric nutrition-balancing rice and method for processing same
CN100506090C (en) 2006-09-22 2009-07-01 陈广才 Compound recipe seaweed foodstuff
CN100574634C (en) 2007-08-27 2009-12-30 邢文志 Health-care nutrient boxed lunch
CN101181032B (en) 2007-11-17 2010-06-02 刘文星 Original flavor edible burdock health preserving gruel
CN101223900B (en) 2008-01-24 2011-05-11 单良才 Compound mixed grain nourishing food and producing method thereof
CN102150852A (en) * 2011-01-21 2011-08-17 安徽燕之坊食品有限公司 Toxin-eliminating and skin-beautifying convenience food and preparation method thereof
CN102342538A (en) * 2011-08-30 2012-02-08 华南理工大学 Nutritional coarse cereal egg rolls and preparation method thereof
CN101301077B (en) 2008-06-23 2012-04-11 李超建 Dietotherapy health care food
CN102488062A (en) * 2011-12-28 2012-06-13 苏州市吴中区甪直喜福瑞食品厂 Gordon fruit shortbread
CN102048139B (en) 2009-11-03 2012-10-10 胥永贵 Compound nourishing cellulose
CN102048168B (en) 2009-11-03 2012-10-10 胥永贵 Barbary wolfberry fruit and Chinese date compound mineral vitamin
CN102813128A (en) * 2012-07-25 2012-12-12 于兴俊 Multi-cereal crude fiber dietary fine dried noodle and processing method thereof
CN101884397B (en) 2009-05-13 2012-12-12 孙年超 Colorful high-nutrition synthesis grains
CN102948669A (en) * 2012-10-24 2013-03-06 肥西县荣信粮油有限责任公司 Composite health-care husked rice and preparation method thereof
CN102948668A (en) * 2012-10-24 2013-03-06 肥西县荣信粮油有限责任公司 Composite health-care corn and preparation method thereof
CN101785545B (en) 2010-01-29 2013-04-10 青岛昊田食品有限公司 Method for preparing burdock bread crumbs
CN103053913A (en) * 2012-10-24 2013-04-24 肥西县荣信粮油有限责任公司 Composite health-care sorghum rice and preparation method thereof
CN101849671B (en) 2009-03-31 2013-06-19 胥永贵 Compound nutritional food therapy agent
CN103250959A (en) * 2012-05-29 2013-08-21 李玲玲 Method for making corn and peanut nutrient solution
CN103461842A (en) * 2013-08-14 2013-12-25 安徽劲宇食品有限公司 Carrot milk flavor rice and preparation method thereof
CN103478617A (en) * 2013-08-13 2014-01-01 当涂县瑞龙果树种植专业合作社 Spicy high-calcium fruit/vegetable powder and preparation method thereof
CN103876033A (en) * 2014-03-31 2014-06-25 邓林生 Health coarse cereal mixed food and paste prepared from coarse cereal mixed food
CN104256263A (en) * 2014-07-14 2015-01-07 府谷县民永兴农产品开发有限责任公司 Preparation method for black tartary buckwheat-black soybean paste
CN104473155A (en) * 2014-11-24 2015-04-01 威海五谷怡健食品有限公司 Functional food with efficacies of strengthening spleen and nourishing stomach and prepration method of functional food
CN103932202B (en) * 2014-03-21 2015-06-10 五河童师傅食品有限公司 Lemon honey mutton cube
CN104720055A (en) * 2015-03-10 2015-06-24 安徽汇佳生物科技有限公司 Drink containing beans, coconut shreds and protein powder, and preparation method of drink
CN106387544A (en) * 2016-09-12 2017-02-15 河源市兴睿食品科技开发有限公司 Coarse grain drink and manufacture method thereof

Cited By (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100482097C (en) 2006-08-31 2009-04-29 山西金绿禾燕麦研究所 Rich-fabric nutrition-balancing rice and method for processing same
CN100506090C (en) 2006-09-22 2009-07-01 陈广才 Compound recipe seaweed foodstuff
CN100574634C (en) 2007-08-27 2009-12-30 邢文志 Health-care nutrient boxed lunch
CN101181032B (en) 2007-11-17 2010-06-02 刘文星 Original flavor edible burdock health preserving gruel
CN101223900B (en) 2008-01-24 2011-05-11 单良才 Compound mixed grain nourishing food and producing method thereof
CN101301077B (en) 2008-06-23 2012-04-11 李超建 Dietotherapy health care food
CN101849671B (en) 2009-03-31 2013-06-19 胥永贵 Compound nutritional food therapy agent
CN101884397B (en) 2009-05-13 2012-12-12 孙年超 Colorful high-nutrition synthesis grains
CN102048168B (en) 2009-11-03 2012-10-10 胥永贵 Barbary wolfberry fruit and Chinese date compound mineral vitamin
CN102048139B (en) 2009-11-03 2012-10-10 胥永贵 Compound nourishing cellulose
CN101785545B (en) 2010-01-29 2013-04-10 青岛昊田食品有限公司 Method for preparing burdock bread crumbs
CN102150852A (en) * 2011-01-21 2011-08-17 安徽燕之坊食品有限公司 Toxin-eliminating and skin-beautifying convenience food and preparation method thereof
CN102342538A (en) * 2011-08-30 2012-02-08 华南理工大学 Nutritional coarse cereal egg rolls and preparation method thereof
CN102488062A (en) * 2011-12-28 2012-06-13 苏州市吴中区甪直喜福瑞食品厂 Gordon fruit shortbread
CN103250959A (en) * 2012-05-29 2013-08-21 李玲玲 Method for making corn and peanut nutrient solution
CN102813128B (en) 2012-07-25 2013-09-11 于兴俊 Multi-cereal crude fiber dietary fine dried noodle and processing method thereof
CN102813128A (en) * 2012-07-25 2012-12-12 于兴俊 Multi-cereal crude fiber dietary fine dried noodle and processing method thereof
CN102948668A (en) * 2012-10-24 2013-03-06 肥西县荣信粮油有限责任公司 Composite health-care corn and preparation method thereof
CN103053913A (en) * 2012-10-24 2013-04-24 肥西县荣信粮油有限责任公司 Composite health-care sorghum rice and preparation method thereof
CN103053913B (en) 2012-10-24 2014-02-12 肥西县荣信粮油有限责任公司 Composite health-care sorghum rice and preparation method thereof
CN102948669A (en) * 2012-10-24 2013-03-06 肥西县荣信粮油有限责任公司 Composite health-care husked rice and preparation method thereof
CN102948668B (en) 2012-10-24 2013-12-18 肥西县荣信粮油有限责任公司 Composite health-care corn and preparation method thereof
CN103478617A (en) * 2013-08-13 2014-01-01 当涂县瑞龙果树种植专业合作社 Spicy high-calcium fruit/vegetable powder and preparation method thereof
CN103461842A (en) * 2013-08-14 2013-12-25 安徽劲宇食品有限公司 Carrot milk flavor rice and preparation method thereof
CN103932202B (en) * 2014-03-21 2015-06-10 五河童师傅食品有限公司 Lemon honey mutton cube
CN103876033A (en) * 2014-03-31 2014-06-25 邓林生 Health coarse cereal mixed food and paste prepared from coarse cereal mixed food
CN104256263A (en) * 2014-07-14 2015-01-07 府谷县民永兴农产品开发有限责任公司 Preparation method for black tartary buckwheat-black soybean paste
CN104256263B (en) * 2014-07-14 2018-01-12 府谷县民永兴农产品开发有限责任公司 A method of preparing buckwheat black beans paste
CN104473155A (en) * 2014-11-24 2015-04-01 威海五谷怡健食品有限公司 Functional food with efficacies of strengthening spleen and nourishing stomach and prepration method of functional food
CN104720055A (en) * 2015-03-10 2015-06-24 安徽汇佳生物科技有限公司 Drink containing beans, coconut shreds and protein powder, and preparation method of drink
CN106387544A (en) * 2016-09-12 2017-02-15 河源市兴睿食品科技开发有限公司 Coarse grain drink and manufacture method thereof

Also Published As

Publication number Publication date
CN1209982C (en) 2005-07-13

Similar Documents

Publication Publication Date Title
CN1061832C (en) Method for producing multiple tasted rice crust
CN100353860C (en) Health-care nutrition non-washing rice, and its prodn. method
CN101779690B (en) Cereal nutrient biscuit and preparation method thereof
CN102599419A (en) Noodles and preparation method thereof
Jideani Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): A review
Das et al. Cereal based functional food of Indian subcontinent: a review
CN101422180A (en) Nutrition-intensified alga dough and production method thereof
CN1423949A (en) Natural nutritive flour or food products and balanced diet
US6413562B2 (en) Healthy bread crumbs
CN1263714A (en) Flour food containing vegetable and fruit and its preparing process
CN1303613A (en) Barley corn gruel, barley meal and five cereals gruel
CN1209982C (en) Alimentative organic balancing food
Ayo et al. Physiochemical, In-Vitro Digestibility and Organoleptic Evaluation of
CN1951200A (en) Coarse cereal powder
CN101422235A (en) Nutrient coarse cereals biscuit
CN101103812B (en) Black nutritive powder
CN101120757A (en) Vegetarian meat five cereals food
Pagano Whole grains and the gluten-free diet
CN1178596C (en) Linseed paste and process method thereof
CN100346724C (en) Transparent rice dumpling and method for making the same
KR20020019116A (en) A method of preparing a blocked formulation comprising uncooked food materials
Imtiaz et al. Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh
CN1265727C (en) Sweet potato health food and its preparation method
CN102599422A (en) Rice crust
CN101473861A (en) Vegetable noodles

Legal Events

Date Code Title Description
C06 Publication
C10 Entry into substantive examination
C14 Grant of patent or utility model
C19 Lapse of patent right due to non-payment of the annual fee