Preparation method of coarse cereal porridge

Abstract

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing multigrain porridge. Background technique [0002] The ancient Chinese "Huangdi Neijing" and the "Dietary Guidelines for Chinese Residents" published by the Ministry of Health of China focus on the relationship between people and various diets. The content is high, and contains essential elements such as iron and zinc and beneficial elements, vitamins and lysine required by the human body with a complete range. It is made with other auxiliary materials, which has the disadvantages of single nutrition and peculiar smell, and even tastes bitter like tartary buckwheat, which is difficult to swallow; in the prior art, the methods for removing bitterness and peculiar smell of miscellaneous grains mostly use multiple processes to repeatedly heat , so that the raw grains are ripened and deodorized. However, this not only cannot remove the peculiar smell better, but...

AI Technical Summary

Problems solved by technology

[0002] The ancient Chinese "Huangdi Neijing" and the "Dietary Guidelines for Chinese Residents" published by the Ministry of Health of China focus on the relationship between people and various diets. The content is high, and contains essential elements such as iron and zinc and beneficial elements, vitamins and lysine required by the human body with a complete range. It is made with other auxiliary materials, which has the disadvantages of single nutrition and peculiar smell, and even tastes bitter like tartary buckwheat, which is difficult to swallow; in the prior art, the methods for removing bitterness and peculiar smell of miscellaneous grains mostly use multiple processes to repeatedly heat , so that the raw grains are matured and deodorized. However, this not only cannot remove the odor better, but also reduces the nutritional content of miscellaneous grains through repeated heating.