Cooking raw material

Abstract

Disclosed is a cooking raw material which is formed by mixing a corny main raw material with auxiliary raw materials at least containing leguminous raw materials. Main improvements include that if diameter of the leguminous raw materials is greater than 0.5 cm or either length or width of the same is greater than 0.5 cm, the leguminous raw materials are cut into broken grains and then mixed with the main raw material and other auxiliary raw materials. Therefore, before cooking, the cooking raw material does not need to be soaked in advance and can be cooked directly; the cooking raw material has the advantages that methionine of corn and lysine of leguminosae are obtained at the same time, food complementation effect is realized, protein utilization rate is increased, nutritional needs of veggies are met, taste can be improved, and chewing burden of old people can be relieved.

Description

【Technical field】 [0001] The present invention relates to a cooking raw material, especially a kind of cooking raw material containing leguminous raw material. The leguminous raw material does not need to be pre-soaked, and can be mixed with grain raw material for direct cooking, so as to obtain the nutrients from the grain at the same time. Methionine and lysine from legumes achieve the effect of "food complementation", increase protein utilization, assist vegans' nutritional needs, and have the effect of improving taste and reducing the chewing burden of the elderly. 【Background technique】 [0002] Nowadays, the more refined the rice, the lower the nutrient richness, so eating only white rice can only get calories and a small amount of protein. Generally speaking, rice contains high sugar and has a high glycemic index value. Eating foods with high glycemic index value will accelerate the rise of blood sugar, easily cause hunger, increase food intake and the accumulation of...

AI Technical Summary

Problems solved by technology

However, general leguminous raw materials are hard and have large grains. After cooking with cereal raw materials, the softness and hardness are different, and the taste is not good. For the elderly with poor chewing function, it is not easy to eat, unless the legumes are pre-soaked. The raw materials are then mixed with cereal raw materials for cooking. The cereal raw materials have to be pre-soaked, which is inconvenient and troublesome, so they are often discarded by housewives, so that legumes rich in lysine are not mixed with cereals for cooking. It is a pity that the effect of "food complementarity" has been lost, and the utilization rate of protein has not been improved. Obviously, there is room for improvement

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