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Nutrient fast food and its processing method

A fast food and nutrition technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as not being suitable for eating habits, and achieve the effects of convenient eating, reasonable nutritional matching and long shelf life

Inactive Publication Date: 2008-10-15
李金良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also a big difference between this kind of food and the traditional fast food meal, and it is also not suitable for the eating habits of our country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Food mix: 150 grams of rice, 30 grams of cooked cucumber, 30 grams of cooked carrot, 30 grams of cooked cabbage, 9 grams of cooked poultry eggs, 15 grams of cooked beef, 30 grams of cooked chicken leg, 6 grams of cooked dried tofu.

[0024] Production Method:

[0025] (1) Production of rice: select high-quality rice to wash and soak it in pure water for 24 hours at a temperature not exceeding 20°C, then wash the soaked rice, remove it, and dry it to a moisture content of 13%. Stir in 1% peanut oil by weight of the rice, add water and steam the adjusted rice to make rice, then dehydrate the rice until the water content is lower than 15%, and treat it at 300°C for 2 minutes, cool to room temperature, compress, and quantitatively vacuum Package.

[0026] (2) Production of cooked vegetables: After cleaning cucumbers, carrots, and cabbage, sterilize them at 120°C for 3 minutes, and then dehydrate them to a moisture content of 30% after finishing with a knife. Keep the tempe...

Embodiment 2

[0032] Food mix: 175 grams of rice, 35 grams of cooked cucumber, 35 grams of cooked carrot, 35 grams of cooked cabbage, 10 grams of cooked poultry eggs, 17 grams of cooked beef, 35 grams of cooked quail, 7 grams of cooked dried tofu.

[0033] Production Method:

[0034] (1) Production of rice: select high-quality rice to wash and soak it in pure water for 24 hours at a temperature not exceeding 20°C, then wash and remove the soaked rice and dry it to a moisture content of 15%. Stir in 1.5% peanut oil by weight of the rice, add water and steam the adjusted rice to make rice, then dehydrate the rice until the moisture content is lower than 15%, and treat it at 300°C for 3 minutes, cool to room temperature, compress and quantitatively vacuum Package.

[0035] (2) Production of cooked vegetables: After washing cucumbers, carrots, and cabbage, sterilize them at 130°C for 2 minutes, and then dehydrate them to a moisture content of 30% after finishing with a knife. Keep the temperat...

Embodiment 3

[0041] Food mix: 160 grams of rice, 30 grams of cooked cucumber, 30 grams of cooked carrot, 30 grams of cooked cabbage, 10 grams of cooked poultry eggs, 15 grams of cooked beef, 35 grams of cooked quail, and 7 grams of cooked dried tofu.

[0042] Preparation method is the same as embodiment 2.

[0043] When eating the nutritious fast food of the present invention, after opening the overall package, open the rice package and pour it into a bowl, then add an appropriate amount of boiling water, soak for 10 to 15 minutes at a temperature above 80°C; then pour out the excess water, Then open the packaged dishes one by one and put them in a bowl to eat.

[0044] The nutritious fast food of the present invention is placed under the condition of room temperature of 25-30 DEG C for half a year, and no deterioration of the food is found through inspection after opening the package, which proves that the effective time of the food is long, and can provide consumers with a new fast food....

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PUM

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Abstract

The invention discloses a nutritional fast food and the processing method thereof, and belongs to the food technology field. The fast food comprises vacuum-packaged rice 150 to 175 g, cooked cucumber 30 to 35 g, cooked carrot 30 to 35 g, cooked cabbage 30 to 35 g, cooked egg 9 to 10 g, cooked beef 15 to 17 g, cooked chicken leg or cooked quail 30 to 35 g, and cooked dry bean curd 6 to 7 g. The processing method comprises the following steps: (1) preparation of rice; (2) preparation of cooked vegetable; (3) preparation of cooked egg; (4) preparation of cooked beef; (5) preparation of cooked chicken leg or cooked quail and (6) preparation of cooked dry bean curd. The nutritional fast food of the invention has the advantages of reasonable arrangement and rich nutrition, and is suitable for the eating habit of the majority of people.

Description

technical field [0001] The present invention relates to food, more specifically, it relates to a nutritious snack, and the invention also relates to a processing method of the nutritious snack. Background technique [0002] Traditional fast food is based on pasta, such as products such as various instant noodles, bread or porridge, but there are few rice products, which are not suitable for Chinese eating habits; Ground research, develop various fast food, to satisfy compatriot's dietary needs as far as possible, although there are a lot of relevant technical schemes, all because scheme is not reasonable enough, also do not have good product to appear on the market so far. [0003] As disclosed in Chinese patent application CN200410027018.7 (publication number CN1689435A, publication date 2005.11.02), "a fast food meal with balanced nutrition fruit and coarse grains" is composed of five kinds of food, corn dregs, soybeans, apples, pumpkins and potatoes, and lacks animal prot...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/48A23L33/00A23L35/00
Inventor 李金良
Owner 李金良
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