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Production method for nutritional breakfast

A production method and technology for nutritious breakfast, applied in the field of food processing, can solve the problems of complex production, incomplete nutrition, unsatisfactory single variety, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2015-05-27
侯荣山 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Breakfast is very important to protect human health, maintain physical fitness, and improve learning and work efficiency. In recent years, with the improvement of living standards and the popularization of health knowledge, people pay more and more attention to breakfast. Or incomplete nutrition and a single variety cannot meet the needs of people's fast-paced urban life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of this nutritious breakfast comprises the following steps:

[0041] Step 1, making tea:

[0042] The following weights of ingredients were used:

[0043] 1.8 kg of tea leaves, 50 kg of spring water;

[0044] The production steps are as follows:

[0045] Add tea leaves and spring water into the pot and boil for 10 minutes, then filter out the tea leaves, cool down, and get tea for later use;

[0046] Step 2, making thinner bag:

[0047] The following weights of ingredients were used:

[0048] 5 kg of mung beans, 3.8 kg of peanuts, 3 kg of sugar, 0.2 kg of honey, and 15 kg of tea;

[0049] The production steps are as follows:

[0050] a1. Soak the peeled peanuts and mung beans in water with an initial temperature of 80°C for 10 hours, then boil again. When the water temperature drops to 25°C, filter out the water and set aside;

[0051] b1, mix the mung beans and peanuts obtained in step a1 evenly to obtain a mixture, add the mixture and te...

Embodiment 2

[0063] The preparation method of this nutritious breakfast comprises the following steps:

[0064] Step 1, making tea:

[0065] The following weights of ingredients were used:

[0066] 3 kg of tea leaves, 50 kg of spring water;

[0067] The production steps are as follows:

[0068] Add tea leaves and spring water into the pot and boil for 10 minutes, filter out the tea leaves, cool down, and get tea for later use;

[0069] Step 2, making thinner bag:

[0070] The following weights of ingredients were used:

[0071] 4.2 kg of mung beans, 5 kg of peanuts, 6 kg of sugar, 0.5 kg of honey, and 35 kg of tea;

[0072] The production steps are as follows:

[0073] a1. Put the peeled peanuts and mung beans into water with an initial temperature of 85°C and soak them for 6 hours, then boil them again. When the water temperature drops to 25°C, filter out the water and set aside;

[0074] b1, mix the mung beans and peanuts obtained in step a1 evenly to obtain a mixture, add the mi...

Embodiment 3

[0086] The preparation method of this nutritious breakfast comprises the following steps:

[0087] Step 1, making tea:

[0088] The following weights of ingredients were used:

[0089] 1 kg of tea leaves, 50 kg of spring water;

[0090] The production steps are as follows:

[0091] Add tea leaves and spring water into the pot and boil for 10 minutes, filter out the tea leaves, cool down, and get tea for later use;

[0092] Step 2, making thinner bag:

[0093] The following weights of ingredients were used:

[0094] 3 kg of mung beans, 2 kg of peanuts, 5 kg of sugar, 0.41 kg of honey, 20 kg of tea;

[0095] The production steps are as follows:

[0096] a1. Soak the peeled peanuts and mung beans in water with an initial temperature of 82°C for 8 hours, then boil again. When the water temperature drops to 25°C, filter out the water and set aside;

[0097] b1, mix the mung beans and peanuts obtained in step a1 evenly to obtain a mixture, add the mixture and tea to a refine...

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Abstract

The present invention discloses a production method for nutritional breakfast, and belongs to the technical field of food processing. The method comprises the following steps: step 1, preparing tea, step 2, preparing thinner package, and step 3, preparing scone package. The nutritional breakfast adopts natural crops as raw materials, has good food value and medicinal value. The balanced and comprehensive nutrition of the nutritional breakfast has effects of enhancing people's constitution and reducing diseases. The nutritional breakfast reasonably matches dry food with thinner food, has suitable, smooth and pleasant mouth feel, is easy to carry, ready to eat after being bought, meets the requirement of people with fast-paced life, and can be produced in large scale.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a nutritious breakfast. Background technique [0002] As the saying goes: "The day is in the morning". Breakfast is very important to protect human health, maintain physical fitness, and improve learning and work efficiency. In recent years, with the improvement of living standards and the popularization of health knowledge, people pay more and more attention to breakfast. Or the incompleteness of nutrition and the singleness of variety cannot satisfy the needs of people's urban fast-paced life. Contents of the invention [0003] The invention provides a method for making a nutritious breakfast with strong and fragrant taste, cool and sweet taste, refreshing, prolonging life, being portable, convenient to eat and comprehensive in dietary nutrition. [0004] In order to solve the above problems, the technical solution adopted in the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23C11/10
Inventor 侯荣山侯光隆
Owner 侯荣山
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