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Coarse cereal meal and preparation method thereof

A technology for miscellaneous grains and glutinous rice, applied in the field of miscellaneous grains, can solve the problems of nutrient loss, complicated processing technology, long cooking time, etc., and achieve the effects of time saving, rich nutrition and convenient eating.

Active Publication Date: 2011-03-16
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although multigrain rice is very helpful to health, the pre-processing process is complicated, and it takes a long time to cook, and the ratio of multigrain is scientific to a certain extent. Random matching cannot improve the nutrient absorption of the product, and cannot adapt to the current life. Fast pace, resulting in people failing to accept this type of product
Most miscellaneous grains processed by other processes have a certain degree of nutrient loss, and a small amount of other chemical components are used. Long-term consumption does not meet the health requirements.

Method used

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  • Coarse cereal meal and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] In the present embodiment, the multigrain rice is made of the following raw materials by weight:

[0030] 10 parts of glutinous rice, 10 parts of brown rice, 1 part of black rice, 10 parts of barley, 1 part of buckwheat, 1 part of corn, 1 part of millet, 1 part of black bean, 1 part of soybean, 1 part of red bean, 1 part of soybean, and 1 part of germinated brown rice.

[0031] The preparation method of multigrain rice in the present embodiment is to operate according to the following steps:

[0032] a. Black beans, soybeans, red beans, and soybeans are respectively broken into pellets with a diameter less than 6mm;

[0033] b. Rolling the barley, corn, millet and the pellets obtained in step a together, and rolling them into flakes with a thickness less than 3mm;

[0034] c. Will b. The obtained flakes are uniformly mixed with glutinous rice, brown rice, black rice, buckwheat and germinated brown rice to obtain the finished product.

[0035] The specific consumptio...

Embodiment 2

[0037] In the present embodiment, the multigrain rice is made of the following raw materials by weight:

[0038] 10 parts of glutinous rice, 30 parts of brown rice, 10 parts of black rice, 40 parts of barley, 5 parts of buckwheat, 5 parts of corn, 5 parts of millet, 5 parts of black beans, 5 parts of soybeans, 5 parts of red beans, 5 parts of soybeans, and 5 parts of germinated brown rice.

[0039] When eating specifically, you can also prepare the ingredients according to the weight ratio in the table below:

[0040]

[0041] The preparation method of miscellaneous grain rice in the present embodiment is the same as embodiment 1.

[0042] The specific consumption is based on the daily rice consumption per person, and can be increased or decreased appropriately. The cooking method is the same as that of rice.

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Abstract

The invention discloses a coarse cereal meal and a preparation method thereof. The coarse cereal meal is characterized in that: glutinous rice, husked rice, black rice, barley, buckwheat, corn, millet, black bean, soy bean, red bean, soybean and germinated brown rice are used as raw materials; and the raw materials are crushed, rolled and processed to form the coarse cereal meal. The coarse cereal meal has rich nutrition and is convenient to eat.

Description

1. Technical field [0001] The invention relates to a multigrain food, in particular to a multigrain rice and a preparation method thereof. 2. Background technology [0002] In the past ten years, Chinese people have gradually realized that white rice is far less nutritious than brown rice, and brown rice is not as good as multigrain rice, which can provide more complete nutrition and help health. However, most people’s understanding of multigrain rice is limited to the mixture of multiple grains. The composition of multigrain rice does not only refer to the composition of several grains, but may also include foods other than grains or items that are used together for medicine and food. Although multigrain rice is very helpful to health, the pre-processing process is complicated, and it takes a long time to cook, and the ratio of multigrain is scientific to a certain extent. Random matching cannot improve the nutrient absorption of the product, and cannot adapt to the current...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/10A23L1/185A23L1/20A23L33/00A23L7/10A23L7/20A23L11/00
Inventor 吴雷
Owner ANHUI YANZHIFANG FOOD
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