WO2019191956A1 - 纺织企业职工营养饭的生产方法 - Google Patents

纺织企业职工营养饭的生产方法 Download PDF

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Publication number
WO2019191956A1
WO2019191956A1 PCT/CN2018/081976 CN2018081976W WO2019191956A1 WO 2019191956 A1 WO2019191956 A1 WO 2019191956A1 CN 2018081976 W CN2018081976 W CN 2018081976W WO 2019191956 A1 WO2019191956 A1 WO 2019191956A1
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WIPO (PCT)
Prior art keywords
layer
rice
jujube
red bean
bean paste
Prior art date
Application number
PCT/CN2018/081976
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English (en)
French (fr)
Inventor
姚娟
Original Assignee
姚娟
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.)
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Publication date
Application filed by 姚娟 filed Critical 姚娟
Priority to PCT/CN2018/081976 priority Critical patent/WO2019191956A1/zh
Publication of WO2019191956A1 publication Critical patent/WO2019191956A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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

Definitions

  • the present invention relates to a method of producing a food.
  • the existing Babao rice the ingredients used in the nutrition, health care, taste and other aspects of the lack of certain, can not meet the needs of different groups of people.
  • the object of the present invention is to provide a method for producing nutritious rice for textile enterprises with rich nutrition, health care and unique taste.
  • a method for producing nutritious rice for textile enterprise employees characterized in that the method comprises the following steps:
  • a multi-component mixed layer composed of various nuts and sorghum such as jujube, walnut kernel, watermelon seed kernel, and sunflower seed kernel is placed on the glutinous rice layer.
  • the invention adopts the components of sour jujube, walnut kernel, watermelon seed kernel, sunflower seed kernel and medlar, and has the advantages of rich nutrition, health care and unique taste.
  • Jujube has been proven to have anti-aging and anti-aging effects. Often drink jujube juice can benefit Qi and spleen, can improve facial discoloration, dry skin, body weight loss, facial edema and other symptoms. In addition, jujube contains a lot of vitamin E, which can promote blood circulation and tissue growth, make skin and hair shine, and stretch facial wrinkles.
  • the nutrition of jujube is mainly reflected in its ingredients. It not only contains other trace elements such as potassium, sodium, iron, zinc, phosphorus and selenium like other fruits; more importantly, the fresh jujube contains a large amount of vitamin C, which is 2 to 3 times higher than that of red dates. 20 to 30 times of citrus, the utilization rate in the human body can reach 86.3%, which is the best among all fruits.
  • a method for producing nutritious rice for textile enterprises comprising the following steps:
  • a multi-component mixed layer composed of various nuts and sorghum such as jujube, walnut kernel, watermelon seed kernel, and sunflower seed kernel is placed on the glutinous rice layer.
  • a layer of glutinous rice powder prepared with boiling water is placed on the outer surface of the jujube rice, and sugar can be added to the glutinous rice powder.
  • the amount of red bean paste, glutinous rice, jujube, walnut kernel, watermelon seed kernel, sunflower seed kernel, alfalfa and alfalfa powder can be configured according to the needs of different groups of people, and is not limited to a specific dosage ratio.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种纺织企业职工营养饭的生产方法，(1)将红豆沙加红糖炒制成泥状，并形成八宝饭的底层，即红豆沙层；(2)在红豆沙层上放置糯米饭层；(3)在糯米饭层放置由酸枣、核桃仁、西瓜子仁、葵花籽仁等各种果仁、枸杞组成的多组分混合层。所述营养饭采用酸枣、核桃仁、西瓜子仁、葵花籽仁、枸杞等成分，营养丰富、口味独特。

Description

纺织企业职工营养饭的生产方法 技术领域
本发明涉及一种食品的生产方法。
 背景技术
现有的八宝饭，采用的食材在营养、保健、口味等方面存在一定欠缺，不能满足不同人群的需要。
 技术问题
本发明的目的在于提供一种营养丰富、保健、口味独特的纺织企业职工营养饭的生产方法。
 技术解决方案
一种纺织企业职工营养饭的生产方法，其特征是：包括下列步骤：
（1）将红豆沙加红糖炒制成泥状，并形成八宝饭的底层，即红豆沙层；
（2）在红豆沙层上放置糯米饭层；
（3）在糯米饭层放置由酸枣、核桃仁、西瓜子仁、葵花籽仁等各种果仁、枸杞组成的多组分混合层。
在糯米饭上层下部放置一圈酸枣层。
最后，在酸枣八宝饭的外表面放置用开水调制好、并加有糖的藕粉层。
 有益效果
本发明采用酸枣、核桃仁、西瓜子仁、葵花籽仁、枸杞等成分，营养丰富、保健养生、口味独特。
酸枣被证明具有防病抗衰老与养颜益寿的作用。常喝酸枣汁则可以益气健脾，能改善面色不荣、皮肤干枯、形体消瘦、面目浮肿等症状。此外，酸枣中含有大量维生素E，可以促进血液循环和组织生长，使皮肤与毛发具有光泽，让面部皱纹舒展。
酸枣的营养主要体现在它的成分中。它不仅像其他水果一样，含有钾、钠、铁、锌、磷、硒等多种微量元素；更重要的是，新鲜的酸枣中含有大量的维生素C，其含量是红枣的2～3倍、柑橘的20～30倍，在人体中的利用率可达到86.3%，是所有水果中的佼佼者。
 本发明的最佳实施方式
一种纺织企业职工营养饭的生产方法，包括下列步骤：
（1）将红豆沙加红糖炒制成泥状，并形成八宝饭的底层，即红豆沙层；
（2）在红豆沙层上放置糯米饭层；
（3）在糯米饭层放置由酸枣、核桃仁、西瓜子仁、葵花籽仁等各种果仁、枸杞组成的多组分混合层。
在糯米饭上层下部放置一圈酸枣层。
最后在酸枣八宝饭的外表面放置用开水调制好的藕粉层，藕粉中并可加有糖。
还可加入适当调味料。
红豆沙、糯米饭、酸枣、核桃仁、西瓜子仁、葵花籽仁、枸杞、藕粉的用量可以根据不同人群的需要进行配置，不限于特定的用量比例。

Claims (3)

  1. [根据细则26改正27.04.2018]
    一种纺织企业职工营养饭的生产方法，其特征是：包括下列步骤：
    （1）将红豆沙炒制成泥状，并形成八宝饭的底层，即红豆沙层；
    （2）在在红豆沙层上放置糯米饭层；
    （3）在糯米饭层放置由酸枣、核桃仁、西瓜子仁、葵花籽仁、枸杞组成的多组分混合层。
  2. [根据细则26改正27.04.2018]　
    根据权利要求1所述的纺织企业职工营养饭的生产方法，其特征是：在糯米层下部设有一圈酸枣层。
  3. [根据细则26改正27.04.2018]　
    根据权利要求1或2所述的纺织企业职工营养饭的生产方法，其特征是：在酸枣八宝饭的外表面放置用开水调制好的藕粉层。
PCT/CN2018/081976 2018-04-04 2018-04-04 纺织企业职工营养饭的生产方法 WO2019191956A1 (zh)

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PCT/CN2018/081976 WO2019191956A1 (zh) 2018-04-04 2018-04-04 纺织企业职工营养饭的生产方法

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1269984A (zh) * 1999-10-05 2000-10-18 徐祗华 清真八宝饭
CN104286634A (zh) * 2014-09-23 2015-01-21 何文雅 一种八宝饭的蒸制方法
CN104522511A (zh) * 2015-01-20 2015-04-22 唐山广野食品集团有限公司 甘栗八宝饭及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1269984A (zh) * 1999-10-05 2000-10-18 徐祗华 清真八宝饭
CN104286634A (zh) * 2014-09-23 2015-01-21 何文雅 一种八宝饭的蒸制方法
CN104522511A (zh) * 2015-01-20 2015-04-22 唐山广野食品集团有限公司 甘栗八宝饭及其制备方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"Eight- Treasure Rice Pudding with Two Kinds of Jujubes and Bean Paste", JUNJUN LOVE_2011, 12 April 2011 (2011-04-12), pages 1 - 5, XP055642015, Retrieved from the Internet <URL:hnps://www.meishij.net/zuofa/shuangzaodoushababaofan.html> *
CAI, WEI: "Eight-Treasure Rice Pudding", HEALTH PRESERVING BY EATING CEREALS IN THIS WAY, 31 August 2014 (2014-08-31), pages 105 *
CHEN, CHEN: "Eight-Treasure Rice Pudding with Lunar New Year's Flavour", FOOD AND HEALTH, 31 December 2005 (2005-12-31), pages 34 *

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