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128results about How to "Balanced diet" patented technology
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Diet serving plate and system
A diet serving plate and system for people who are diabetic and people who want to lose weight which has multiple pre-measured compartments with incremental measurement lines is provided along with embossed legends of compartment capacity for ease in portion selection and size. A storage lid is also provided.
Owner:ACOSTA LAURIE H +1
Highland barley enriched bread and preparation method thereof
ActiveCN103461416AGive full play to the value of health careKeep the traditional advantagesDough treatmentBakery productsCholesterolBlood sugar
The invention relates to a highland barley enriched bread and a preparation method thereof. The highland barley bread recipe comprises the following raw materials 105-150 parts of highland barley powder, 150-195 parts of wheat flour, 18-24 parts of soy protein powder, 15-21 parts of vital gluten, 0.15-0.21 parts of glutamyl aminotransferase, 2.4-3.0 parts of yeast, 24-30 parts of xylitol, 24-30 parts of butter, 0.9-1.5 parts of salt, 90-120 parts of fresh egg liquid, 2.4-3.0 parts of baking powder, 6-9 parts of artemisia seed powder and 150-165 parts of water according to parts by weight. Physiological functional elements such as beta-glucosan, flavone and tocol contained in highland barley endow the highland barley with particular nutrition health care functions; the highland barley enriched bread has the important physiological functions such as purging guts, adjusting blood fat, reducing cholesterol, resisting tumors, enhancing immunity and the like; and the highland barley enriched breed is good in taste, as well as has the effects of reducing blood fat and blood pressure and controlling and reducing blood sugar.
Owner:QINGHAI UNIVERSITY
Formula of nutrient complementary food
The invention discloses a formula of a nutrient complementary food. The formula comprises the following components in parts by weight: 60 to 72 parts of polished round-grained rice, 1 part of coarse rice, 1 part of oat, 1 part of black rice, 1 part of pearl barley, 1 part of wheat meat, 2 to 4 parts of corn and 19 to 33 parts of a nutrition additive. At least seven types of crops are added; the nutrient complementary food mixed with various nutrient additives has a function of balancing the diet and is suitable for babies.
Owner:谢莉媛
Hulless oat enriched bread and preparation method thereof
InactiveCN101946815APromote growth and developmentAnti agingDough treatmentPolygonum fagopyrumNutritive values
The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.
Owner:INNER MONGOLIA UNIV OF SCI & TECH
Green fine dried noodles with buckwheat
InactiveCN101278713APromote circulationWith hypolipidemicDough treatmentFood preparationPolygonum fagopyrumAdditive ingredient
The invention relates to a green buckwheat dried noodle which comprises the basic raw materials of wheat flour and buckwheat flour and is also added with vegetable juice, ganoderma lucidum polysaccharide and tea polyphenol, wherein, the weight of the buckwheat flour is 40 percent to 120 percent that of the wheat flour; the weight of the ganoderma lucidum polysaccharide and the tea polyphenol is 1 percent to 3 percent that of the wheat flour; the weight of the vegetable used for preparing for the vegetable juice is 20 percent to 80 percent that of the wheat flour. The dried noodle can also be added with other raw materials of corn meal and eggs, etc. The ganoderma lucidum polysaccharide is extracted from ganoderma by a scientific method. The tea polyphenol is extracted from tea-leaves. The vegetable juice is made from vegetables. The dried noodle has the advantages of good taste and color and reasonable nutrient content and also has the functions of anti-aging, reducing blood fat and blood pressure, improving gastrointestinal function and organism immunity, etc. The dried noodle of the invention not only has the nutrient content of the wheat flour but also has the nutrient contents of the buckwheat, the vegetables and other corns; the dried noodle of the invention has the medical and health care components of the tea polyphenol and the ganoderma lucidum polysaccharide which are extracted from natural plant and fungus, which not only can provide people with the nutrient content of the corns and vegetables required for daily meal but also has multiple functions of anti-aging, reducing blood fat and blood pressure, improving gastrointestinal function and organism immunity, etc.
Owner:BEIJING AOTENGXUNDA SCI & TECH
Processing method of wheat seedings as well as instant wheat seeding powder and wheat seeding fiber powder prepared from same
InactiveCN103300293AGrassy odor reductionGrassy smell will not appearFood preparationAgricultural engineeringSpray dried
The invention discloses a processing method of wheat seedings as well as instant wheat seeding powder and wheat seeding fiber powder prepared from the same, and aims to solve the problem that the wheat seedings can be protruded during the processing by adopting the existing wheat seeding juice powder preparation process, for example, in part of methods, hot air being 145-165 DEG C is used for drying, the processing time is slightly long, and the product quality is seriously influenced. The wheat seedings are processed by adopting a wall-adhering-resisting spray control drying method, the blanching temperature can achieve 95 DEG C-98 DEG C, and enzyme and functionality components in the seedlings are greatly destroyed. The processing method comprises the following steps of: preprocessing, color protecting, pulping, filtering, homogenizing and spray drying. The processing method provided by the invention is capable of effectively reducing the blanching temperature, the functionality components are reserved to be maximum extent, meanwhile, wheat seeding juice is directly sprayed, a relatively good spraying effect is obtained through controlling spraying process parameters, the process is simple, the operating method is simple, the spraying time is short, and a product is not easy to block.
Owner:SICHUAN AGRI UNIV
Food composition applicable to diabetic and preparation method thereof
InactiveCN105995993APromote secretionIncreased sensitivityFood ingredient functionsPerilla seed oilBlood sugar
The invention discloses a food composition applicable to a diabetic. The food composition comprises the following components: tartary buckwheat, black rice, lotus roots, coix seeds, rice, oats, Chinese yams, lotus seeds, yellow corns, hazelnuts, garbanzos, rice beans, konjak, black sesame, sweet almonds, shii-take, medlar, dried mulberries, dried seedless grapes, fermented black beans, kudzu vine root powder, wheat germ powder, cinnamon powder, hawthorn powder, carrot powder, tomato powder, pumpkin powder, concentrated whey protein, camellia oil, perilla seed oil, corn oil, maltodextrin, L-carnitine, L-malic acid, xylitol and milk calcium. The invention further discloses a preparation method of the food composition applicable to the diabetic. Through reasonable formula ratio, the food composition can not only control the blood sugar, but also lose weight, improve the insulin resistance, lower the blood pressure, improve the blood lipid, prevent or delay occurrence and development of complications and improve the living quality and the health level of the diabetic.
Owner:福建古瑞森生物科技有限公司 +1
Preparation method of duck feet with pickled chili
InactiveCN103315317ANutritional balanceShorten the production cycleFood preparationMonosodium glutamateNutritive values
The invention discloses a preparation method of duck feet with pickled chili. The method comprises the following components: 50% of duck feet, 20% of wild rod chili, 0.3% of lactic acid, 1.57% of spice, 12% of monosodium glutamate, 0.5% of calcium chloride, 0.6% of white spirit, 0.23% of water-soluble chili extract, 0.2% of duck paste, 8.44% of a seasoning; 0.15g / kg of epsilon-polylysine, 0.4g / kg of Nisin, and 0.3g / kg of natamycin. The invention aims at solving existing pickled chili duck feet quality problems caused by poor taste and short shelf life. Through the improvement upon the formula, the pickled chili duck feet are tasty, appetizing, fragrant, and crispy. With a biological preservative and with an ultrahigh-pressure sterilization technology, natural flavor and nutritive values of pickled chili duck feet can be sufficiently maintained. Finally, convenient, nutritional, and safe product with short production period can be obtained. The product is important for healthy body and for the fast-pace modern life.
Owner:SICHUAN AGRI UNIV
Method for preparing soybean and brown rice beverage
ActiveCN101991164ABalanced dietBalanced Human NutritionFood preparationMilk substitutesHorticultureProtein formation
The invention discloses a method for preparing a soybean and brown rice beverage. The soybean and brown rice beverage uses soybeans and brown rice as main raw materials. The method for preparing the soybean and brown rice beverage comprises processes of raw material screening, impurity removal, roasting, soaking, pulping, gelatinization, mixing, homogenization, sterilization, filling and the like. The method has the advantages that abundant lysine soybean proteins and abundant methionine in brown rice proteins are optimized and combined, so that the utilization rate of the proteins is improved.
Owner:JIANGXI GANLIANG INDAL
Diet nutrient
The diet nutrient is prepared with diet fiber, lecithin, casein phosphopeptide, L-lysine, taurine, calcium citrate, trace elemenets, composite vitamins, folic acid, pantothenic acid, bilineurine, inositol, yeast powder and chicken powder and through mixing, drying, high temperature disinfection, inspection, packing and other steps. It has balanced diet and flavoring effect, and is one kind of safe and efficient nutritive health food.
Owner:丁强
Low-calorie and high-nutrition baked food with health care function
ActiveCN103988863APromote absorptionIncrease supplementDough treatmentBakery productsBalancing dietLow calorie
Low-calorie and high-nutrition baked food with the health care function is made of crude fiber food such as buckwheat powder, wheat bran, sweet potato powder, corn flour, wheat flour, skim milk powder, Konjac powder, nutrient enrichment components and the like, wherein the crude fiber food such as the buckwheat powder, the wheat bran, the sweet potato powder and the corn flour is fermented in advance through probiotics such as bifidobacteria, lactobacilli, bacillus subtilis and yeast powder. The low-calorie and high-nutrition baked food has the advantages of being rich in nutrition and low in content of saturated fatty acid and balancing diet, and the buckwheat powder, the wheat bran and the sweet potato powder are rich in cellulose and decomposed into small molecular weight organics through fermentation, which is beneficial for absorption of the human body; the buckwheat powder serves as a source of protein and is high in protein content and rich in various minerals, and rice bran oil and camellia oil contain a good deal of unsaturated fattyacid, so that the baked food has the effects of inhibiting obesity, preventing hyperlipidemia, hypertension and hyperglycemia and enhancing immunity; maltitol and xylitol serve as sources of sugars and are low in calorie, and the nutrient enrichment components supplement microelements such as calcium and ferrum, vitamins and dietary fibers daily needed by the human body.
Owner:TIANJIN ALPHA HEALTH-CARE PROD CO LTD
Health-maintenance steamed meat powder
InactiveCN103141848ARetain natural nutrientsReduce depositionFood preparationBiotechnologyAdditive ingredient
The invention discloses a health-maintenance steamed meat powder. The steamed meat powder is prepared from the following raw materials in parts by weight: 28-32 parts of rice flour, 18-22 parts of steamed pteridium aquilinum starch powder, 4-6 parts of pit-removed red data powder, 4-6 parts of tuchahoe powder, 4-6 parts of Chinese yam powder, 4-6 parts of lycium chinense powder, 18-22 parts of corn flour, and 8-12 parts of soybean meal. The health-promotion steamed meat powder disclosed by the invention is prepared by uniformly mixing the raw materials and crushing the mixture to 40-60 meshes, and not only is nutritious, but also contains healthcare ingredients of a plurality of traditional Chinese medicinal materials and is good in taste after the coarse food grains and the refined grains are subjected to scientific combination.
Owner:周新福
Instant peanut paste and preparation method thereof
InactiveCN102132912ARealize comprehensive utilizationRaw materials are easy to getFood preparationBiotechnologyPearl barley
The invention relates to the field of food, in particular to instant peanut paste made by taking cold-pressing peanut cakes as a main material. The instant peanut paste comprises the following components: the cold-pressing peanut cakes, black sesame, pearl barley, sticky rice, glutinous rice, millet, filbert, walnut, soya bean, black bean, small red beans, lotus root starch, oat, pericarpium citri reticulatae, red dates, lotus nut starch and carrot meal; and the process is as follows: the cold-pressing peanut cakes are treated with enzymolysis, then dried, and then are puffed with the components to make the instant peanut paste. In the invention, the cold-pressing peanut cakes which are commonly used as feed or fertilizer are utilized to be processed into the instant peanut paste, therefore, the cost is low, source is wide, not only the comprehensive utilization of peanut is realied, balanced food nutrition for people is provided, but also the economical benefits of the peanuts are improved.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Microorganism feed additive and preparation method thereof
The invention relates to a microorganism feed additive, and in particular relates to a microorganism feed additive and a preparation method thereof. The microorganism feed additive is prepared from a fermentation culture medium serving as a raw material; the fermentation culture medium is a residual substance in biologic fiber production. According to the microorganism feed additive, the liquid fermentation culture medium which is left in biologic fiber production is used as the raw material, so that the waste is utilized, the resource is saved, and the environment pollution is reduced; moreover the microorganism feed additive, with viable bacteria can be prepared as animal blood powder and composite enzyme preparations are added and beneficial microorganisms are inoculated and compounded; in addition, due to residual biologic cellulose in the liquid fermentation culture medium which is left in biologic fiber production, the liquid fermentation culture medium self is a good dietary fiber source for animals, and has the functions of balancing dietary nutrition and improving intestinal health of animals together with beneficial compound microorganisms.
Owner:海南椰国热带水果食品加工有限公司
Beef cattle feed and production method thereof
InactiveCN105053675APromote growthPromote peristalsisFood processingAnimal feeding stuffEggshellShrimp
The present invention discloses a beef cattle feed and a production method thereof. The beef cattle feed is characterized in that the beef cattle feed is prepared by mixing the following raw materials in parts by weight: corn 70-85, corn cobs 20-30, wheat bran 30-50, soybean meal 20-30, distillers' grains 30-40, fish bone meal 8-10, dried small shrimp powder 5-8, eggshell powder 5-8, soybean stalks 15-20, corn stalks 10-18, sweet potato leaves 15-25, edible salt 2-5, fish oil 2-3, compound amino acids 4-6, multivitamins 1-2, and trace elements 0.5-1. A variety of natural plants are added in the feed, and the beef cattle feed is rich in nutrition, is easily to be absorbed by animals, can promote the growth of cattle, also help improve the taste of beef, and improve the quality of beef.
Owner:黄海娟
Method for preparing konjak weight-losing fondant
The invention belongs to the field of nutritional health food and particularly relates to a method for preparing a konjak weight-losing fondant. The fondant mainly comprises the following components:konjaku flour, milk powder, cane sugar, starch syrup and flavor. The method comprises the steps of adding water in the cane sugar, heating and dissolving the cane sugar, filtering the cane sugar to obtain a filtrate A; adding water in the konjaku flour and the milk powder, heating the mixture to the temperature of 85-90 DEG C for dissolving; simultaneously mixing and filtering the solution to obtain B; pouring the starch syrup and B into A; heating, mixing and decocting the mixture and taking out the mixture at the temperature of 114-115 DEG C; subsequently cooling the mixture to the temperature of 70 DEG C; adding the flavor and uniformly mixing the mixture to obtain C; pouring the C into a grinding tool; and pouring the C as masses; and after cooling and solidifying the masses, baking the masses for 12-24 hours under the temperature of 35-60 DEG C, and packing the masses to obtain the finished product. The prepared product has extremely low heat, strong water absorption, large viscosity and high expansion rate, can expand by 20-100 times after entering the stomach and absorbing the gastric juice, generate satiety feeling, sufficiently meet the eating sense and does not increase weight simultaneously, and does not need to diet purposely so as to achieve equilibrium dieting, thus realizing ideal weight-losing effect.
Owner:HANGZHOU LIUYI TECH
Health-care sea cucumber and honey vinegar and preparation method thereof
InactiveCN103519269AAnti agingPH balanceFood preparationFood ingredient as pH modification agentBalancing dietAdditive ingredient
The invention discloses health-care sea cucumber and honey vinegar and a preparation method thereof. The health-care sea cucumber and honey vinegar is characterized by comprising the components in parts by weight as follows: 40-50 parts of honey, 4-5 parts of rice vinegar, 20-24 parts of black rice, 9-10 parts of grapes, 4-5 parts of blueberries, 5-6 parts of purple cabbages, 3-4 parts of royal jelly dried powder, 10-12 parts of sea cucumbers, 2-3 parts of kudzu vine roots and leaves, 1-2 parts of gymnema sylvestre schult leaves, 4-5 parts of mulberry leaves, 5-6 parts of hippophae rhamnoides leaves, 2-3 parts of globeflower and 1000-1300 parts of water. According to the health-care sea cucumber and honey vinegar, the sea cucumbers are added to warm and invigorate kidney-yang, benefit quintessence, improve memory, delay gonad senescence and prevent arteriosclerosis; the rice vinegar is added to balance acid and base and balance diets; and traditional Chinese medicines of various effects and other nutritional ingredients are prepared to dissolve various microelements, vitamins and mineral substances in the rice vinegar, and if a person drinks the vinegar frequently, the effects of liver protection, alcohol effect dispelling, beautifying, aging resistance, bowel relaxing, blood vessel softening and the like can be achieved.
Owner:LIM KUM KEE FOODSTUFF CO LTD ANHUI
Rice-bran dietary fiber based rice conditioning base material
The invention discloses a rice-bran dietary fiber based rice conditioning base material, which is characterized in that the method for preparing the rice-bran dietary fiber based rice conditioning base material comprises the following steps of: (1) rice-bran stabilization; (2) rice-bran derosination; (3) rice-bran decoloration treatment; (4) dynamic instantaneous high-pressure modification treatment; (5) nutritional fortification; (6) spray drying; and (7) super-fine treatment. The rice-bran dietary fiber based rice conditioning base material has the advantages that: the produced rice mate can supplement the original nutritional components of the rice to the utmost extent; and the rice-bran dietary fiber based rice conditioning base material mainly comprises the dietary fiber, and also comprises rich nutrients such as proteins, carbohydrates, B vitamins and mineral substances, and the like, therefore, the rice conditioning base material plays an important role in the human health and the prevention and treatment of modern civil diseases. As the rice mate, the rice-bran dietary fiber based rice conditioning base material can balance the diet structure, equalize the human nutrition, and comprehensively provide the nutrients which are required by the human body everyday; and in the process of preparing the rice-bran dietary fiber based rice conditioning base material, dynamic ultrahigh pressure microjet technology is used, which not only plays an important role in making the dietary fiber super-fine, and also makes the physiological function of the dietary fiber activated.
Owner:江西省赣粮实业有限公司
Solid cereal beverage and preparation process thereof
The invention relates to a solid beverage, and in particular relates to a solid cereal beverage prepared from cereals and a preparation method of the solid cereal beverage. Rice, pearl barley, Tiegun yam, buckwheat and oat are used as main materials; and milk powder, maltodextrin, sucrose ester, carrageenan, pectin, sucralose, salt, gamma-aminobutyric acid and fructose mixture are used as accessories. The solid cereal beverage serving as a new category in the big beverage family can be made into a product for direct drinking through a modern technology, so nutrients beneficial to human health in the cereals can be fully kept, and the beverage is good in mouthfeel, convenient to drink and easy to absorb.
Owner:申耀
Peony, acerola cherry and oat powder
PendingCN111165726AAvoid absorptionTo promote metabolismNatural extract food ingredientsFood ingredient functionsBiotechnologySILYBUM MARIANUM SEED OIL
The invention discloses peony, acerola cherry and oat powder. The peony, acerola cherry and oat powder consists of the following components of oat flour, purple sweet potato whole powder, coix seed powder, small red bean powder, black bean powder, mung bean powder, black sesame seed powder, black rice flour, acerola cherry fruit powder, cranberry powder, walnut kernel powder, inulin, peony seed oil microcapsule powder, elaeagnus mollis microcapsule powder, fructus perillae oil microcapsule powder, silybum marianum seed oil microcapsule powder, tea seed oil microcapsule powder, corn oligopeptide powder, whey protein powder, Danfeng peony powder, roselle powder, Chinese chestnut powder, rosa roxburghii tratt powder, red jujube powder, borojo patinoi cuatrec powder, lotus root starch, rosa rugosa cv.plena powder, grifola frondosa powder, colla corii asini powder, burdock root powder, milk mineral salts, curcuma powder, collagen peptide powder and the like. The peony, acerola cherry and oat powder disclosed by the invention is full, fine and smooth in mouth feel, comprehensive and harmonious in nutrients, zero in fat, high in fibers, refreshing and capable of removing greasy feeling, can thoroughly remove garbage in intestinal tracts and greasy substances in abdomen, has the efficacy of expelling toxins, nourishing faces, improving constipation, burning fat, eliminating fat, reducing weight, enabling bodies to be slim and enhancing immunity, has great broad market prospects and facilitates popularization and eating.
Owner:洛阳牡仙实业有限公司
Pea fiber powder as well as application in meat products and production method thereof
InactiveCN104256402ARegulate gut floraRemoval of harmful substancesFood preparationNutritionBoiled ham
The invention discloses a pea fiber powder as well as application in meat products and a production method thereof. The pea fiber powder comprises the following components by weight percent: 70-80 percent of edible fiber, 8-12 percent of pea protein, 8-12 percent of pea starch, 2-10 percent of water and 2-8 percent of ash. The pea fiber powder is added in meat products. A production method of the meat products comprises a method of producing emulsifying smoked and cooked sausages, a method of producing coarse grinding smoked and cooked sausages, a method of producing smoked and cooked hams and a method of producing high-temperature hams, wherein the pea fiber powder is included in all of the methods. The pea fiber powder disclosed in the invention is rich in insoluble dietary fiber, and functions of reducing the product cost, improving the grade of product quality, balancing dietary nutrients and the like are achieved.
Owner:YANTAI SHUANGTA FOOD
Granularity-adjustable laying hen feed and preparation method thereof
ActiveCN105432954AHigh nutritional valueIncrease contentFood processingAnimal feeding stuffMonosodium glutamateAnimal science
The invention discloses a granularity-adjustable laying hen feed and a preparation method thereof and belongs to the technical field of feed processing. The preparation method of the laying hen feed mainly comprises the following steps: taking corns as the main raw materials of the laying hen feed; grinding the corns by a double-roller grinder; screening the grinded corns by a vibration sieve; further grinding the screen residues by a hammer grinder; uniformly mixing the further grinded screen residues with the screened grinded corns; grinding soybean meal, DDGS, corn bran, double-low vegetable meal, monosodium glutamate protein and palm meal by a hammer grinder; then preparing the laying hen feed according to the conventional method. Preferably, the ratio of the digestible amino acids in the laying hen feed is DLys: (DM plus C): DThr: DVal: DArg equals 100: 84: 67: 87: 94; moreover, the yeast powder fermented from the preserved bacteria Rhodotorula benthica WYN1 whose preservation code is CCTC No: M 2014592 is specially added in the laying hen feed; thus, the grinding time is shortened, the dust is reduced, the production efficiency is improved, the breeding effect is raised and the egg quality is improved.
Owner:LIAONING WELLHOPE AGRI TECH
Fungus food and production process thereof
The invention relates to a fungus food and a production process thereof. The production process of the fungus food comprises the following steps: immersing cereals, which are used as a culture medium, with water and feeding the cereals into a culture bottle; sterilizing to obtain a cereal culture medium; inoculating fungus mother strains into the cereal culture medium and culturing to obtain a cereal culture medium with mycelia; drying and grinding to obtain the fungus food. The fungus food prepared by the production process provided by the invention can be used for manufacturing fungus food cakes, fungus food biscuits, fungus food noodles, fungus food instant noodles, instant brewing type fungus food oil tea and the like. The method for preparing the fungus food has the advantages of simplicity, few raw materials and short production period; compared with traditional cereals, the obtained fungus food powder has very high nutrient value and can provide more nutrient components including amino acids, fungus polysaccharides, vitamins and the like in daily diet; the fungus food is used as a health-maintaining food capable of being both used as medicine and food, and also has very high economic value.
Owner:邱廷友
Nutritional fast food combo and preparation method thereof
The invention relates to nutritional food, in particular to a nutritional fast food combo and a preparation method thereof. The method comprises the following steps: checking and accepting materials; proportioning and mixing; sterilizing; homogenizing; atomizing and drying; grinding, cooling and sieving; and packaging, checking and warehousing, wherein drinking water and the materials are mixed to form material liquid; the sterilizing process is conducted instantaneously at a high temperature; the material liquid is homogenized at 60 to 70 DEG C and at 13MPa to 15MPa; the macro-particle materials are ground into 2-mum particles; the atomizing and drying processes are conducted at the temperature 37 DEG C and at the atomizing pressure of 54kPa; and the dried powder material is sieved by a 40-mesh to 60-mesh sieve and further cooled to 28 DEG C for warehousing. The fast food combo contains the following materials by weight percentage: 40% of oatmeal, 10% of non-dairy creamer, 5% of sugar powder, 2% of coarse rice powder, 3% of wheat germ flour, 15% of concentrated milk extract protein powder, 1% of walnut powder and the like, and the fast food combo weighing 50g can be prepared by filling and sealing the materials. The fast food combo can provide the nutrition required for human bodies per meal, balance the dietary pattern and ensure the convenience of eating.
Owner:大庆市红宝石冰淇淋有限公司
Fried minced fillet product and preparation method thereof
InactiveCN104489765AEnhance layeringIncrease selenium contentSugar food ingredientsFood preparationIce waterSugar
The invention discloses a fried minced fillet product. The fried minced fillet product is characterized by comprising the following components: frozen minced fillet, silver carp meat, rice, ice water, cornstarch, salad oil, fresh egg white and seasonings. The invention further discloses a preparation method of the fried minced fillet product. The fresh silver carp meat is added, thus the layering sense of the product is improved, the fish smell is stronger, and the meat quality is more tender; after adding the selenium-enriched rice, on one hand, the selenium content in the product is increased, and the product is more nutrient; on the other hand, the cereals and the minced fillet are reasonably matched, and dietary nutrition is balanced; the used fat is soybean oil, and the unsaturated fatty acid content is increased compared with the way of adding fats in the traditional minced fillet product; low-temperature drying frying is adopted, white granulated sugar is replaced by glucose and xylose, and the frying time is shortened and the frying temperature is lowered under the condition of high vacuum degree, thus the product is easier to colour.
Owner:SHANDONG HELI AGRI DEV
Composite coarse cereal nutrient food
The invention provides a composite coarse cereal nutrient food. The composite coarse cereal nutrient food is made from the following raw materials of 3-5 parts by weight of pueraria mirifica powder, 10-12 parts by weight of whole wheat flour, 3-5 parts by weight of millet, 3-5 parts by weight of hulled glutinous broom corn and 30-50 parts by weight of beans. According to the composite coarse cereal nutrient food disclosed by the invention, natural food materials are used as the raw materials completely, no additives are added, and nutrient components contained in the raw materials are reserved to the maximum extent, so that the composite coarse cereal nutrient food is safe to eat and easy to absorb; the composite coarse cereal nutrient food has the efficacies of softening blood vessels, preventing cardiovascular and cerebrovascular diseases, reducing blood lipid, reducing blood pressure, preventing and treating diabetes, resisting ageing, resisting radiation, easing constipation, expelling toxins, protecting the hematopoietic function of the human bodies and the like, and is suitable for various crowds to eat.
Owner:杨桂芬
Nutritional fast food combo and preparation method thereof
The invention relates to nutritional food, in particular to a nutritional fast food combo and a preparation method thereof. The method comprises the following steps: checking and accepting materials; proportioning and mixing; sterilizing; homogenizing; atomizing and drying; grinding, cooling and sieving; and packaging, checking and warehousing, wherein drinking water and the materials are mixed to form material liquid; the sterilizing process is conducted instantaneously at a high temperature; the material liquid is homogenized at 60 to 70 DEG C and at 13MPa to 15Mpa; the macro-particle materials are ground into 2-mum particles; the atomizing and drying processes are conducted at the temperature 37 DEG C and at the atomizing pressure of 54kPa; and the dried powder material is sieved by a 40-mesh to 60-mesh sieve and further cooled to 28 DEG C for warehousing. The fast food combo contains the following materials by weight percentage: 40% of oatmeal, 10% of non-dairy creamer, 5% of sugar powder, 2% of coarse rice powder, 3% of wheat germ flour, 15% of concentrated milk extract protein powder, 1% of walnut powder and the like, and the fast food combo weighing 50g can be prepared by filling and sealing the materials. The fast food combo can provide the nutrition required for human bodies per meal, balance the dietary pattern and ensure the convenience of eating.
Owner:大庆市红宝石冰淇淋有限公司
Preparing method of microwave traditional Chinese rice-pudding
Owner:ZHEJIANG QINGLIAN FOOD
Coarse cereal formulated rice
The invention relates to coarse cereal formulated rice. The preparation process comprises the following steps: 1. cleaning corn, red beans, black soya beans, soybeans, millet, and sorghum; 2. crushing the corn, red beans, black soya beans, soybeans, millet, and sorghum to obtain fineness of up to 100 meshes; 3. mixing and stirring the powder grinded by the corn, red beans, black soya beans, soybeans, millet, and sorghum with buckwheat, oat, whole wheat, and konjak powder according to a weight ratio; 4. adding water with a weight being 10-20% of the total raw material weight, stirring; 5. heating the stirred raw materials to 60-90 DEG C in a mechanical extrusion mode for curing and shaping; 6. drying. The coarse cereal formulated rice prepared in the invention has a rice shape, and has the characteristics of no looseness when uncooked or cooked, no pulping after boiling, and better taste than rice.
Owner:CHONGQING HAOTIAN FOOD
Hulless oat health-care cake and preparation method thereof
InactiveCN102894052AKeep the traditional advantagesReasonable nutritional compositionDough treatmentBakery productsSodium bicarbonateSecondary hyperlipidemia
The invention relates to health-care food, in particular to hulless oat health-care cake and a preparation method thereof, and solves the problems that the conventional commercial cake is unbalanced in nutrition and unreasonable in dietary structure and does not have a health-care effect. The hulless oat health-care cake is prepared from the following raw materials: 25 to 35 parts of oat flour, 30 to 50 parts of flour, 18 to 25 parts of millet flour, 3 to 6 parts of soybean meal, 3 to 8 parts of pea meal, 8 to 15 parts of Tartary buckwheat flour, 120 to 160 parts of egg, 120 to 150 parts of white sugar and 1 to 3 parts of bulking agent, wherein the bulking agent is formed by mixing ammonium hydrogen carbonate, sodium bicarbonate and citric acid in a weight ratio of 10:20:9. The conventional advantages of the cake are preserved, and new nutritional quality is endowed to the cake, so that the cake is more reasonable in nutritional composition and more balanced in dietary structure, has certain health-care effect, is ideal health-care food for patients of cardiovascular diseases such as heart disease, hyperlipidemia and hypertension and can greatly meet the consumption requirements of people for nutrition and health.
Owner:JINGLE YELLOW LAND AGRI & ANIMAL HUSBANDRY DEV COOP
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