Salty mixed congee with dietary energy, amino acid constitution and reasonable food structure

A technology of food structure and amino acids, applied in food science, food preparation, application, etc., can solve the problem of not seeing the full conformity of salty eight-treasure porridge.

Inactive Publication Date: 2013-04-10
冯乐东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are no documents or products with salty eight-treasure porridge that fully meet the above indicators

Method used

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  • Salty mixed congee with dietary energy, amino acid constitution and reasonable food structure
  • Salty mixed congee with dietary energy, amino acid constitution and reasonable food structure
  • Salty mixed congee with dietary energy, amino acid constitution and reasonable food structure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: Mutton salty eight-treasure porridge

[0010] 1. Ingredients: The formula is shown in the attached table 1.

[0011] The relevant calculations in Schedule 1 are as follows:

[0012] 1. Calculation of dietary energy composition

[0013] Protein energy = 9.9 grams × 4 kcal = 39.6 kcal

[0014] Fat energy = 7.7 grams × 9 kcal = 69.3 kcal

[0015] Carbohydrate energy = 39.5 grams × 4 kcal = 158.0 kcal

[0016] Total: 266.9 kcal

[0017] Note: According to the "Chinese Food Composition Table (2002)", it is pointed out that the energy produced by each gram of protein, fat, and carbohydrate is 4 kcal, 9 kcal, and 4 kcal, respectively.

[0018] Protein accounts for total energy (%) = 39.6 kcal ÷ 266.9 kcal = 14.8

[0019] Fat accounts for total energy (%) = 69.3 kcal ÷ 266.9 kcal = 26.0

[0020] Carbohydrates accounted for total energy (%) = 158.0 kcal ÷ 266.9 kcal = 59.2

[0021] 2. Score of the proportion of essential amino acids in protein

[0022] ① The ...

Embodiment 2

[0054] Example 2: Donkey meat salty eight-treasure porridge

[0055] 1. Ingredients: The formula is shown in the attached table 2.

[0056] The relevant calculations in Schedule 2 are as follows:

[0057] 1. Calculation of dietary energy composition

[0058] Protein energy = 9.9 grams × 4 kcal = 39.6 kcal

[0059] Fat energy = 7.5 grams x 9 kcal = 67.5 kcal

[0060] Carbohydrate energy = 39.5 grams × 4 kcal = 158.0 kcal

[0061] Total: 265.1 kcal

[0062] Note: According to the "Chinese Food Composition Table (2002)", it is pointed out that the energy produced by each gram of protein, fat, and carbohydrate is 4 kcal, 9 kcal, and 4 kcal, respectively.

[0063] Protein accounts for total energy (%) = 39.6 kcal ÷ 265.1 kcal = 14.9

[0064] Fat accounts for total energy (%) = 67.5 kcal ÷ 265.1 kcal = 25.5

[0065] Carbohydrates accounted for total energy (%) = 158.0 kcal ÷ 265.1 kcal = 59.6

[0066] 2. Score of the proportion of essential amino acids in protein

[0067] ①...

Embodiment 3

[0091] Example 3: Pork and salty eight-treasure porridge

[0092] 1. Ingredients: The formula is shown in the attached table 3.

[0093] The relevant calculations in Schedule 3 are as follows:

[0094] 1. Calculation of dietary energy composition

[0095] Protein energy = 9.9 grams × 4 kcal = 39.6 kcal

[0096] Fat energy = 8.3 grams × 9 kcal = 74.7 kcal

[0097] Carbohydrate energy = 38.9 grams x 4 kcal = 159.2 kcal

[0098] Total: 273.5 kcal

[0099] Note: According to the "Chinese Food Composition Table (2002)", it is pointed out that the energy produced by each gram of protein, fat, and carbohydrate is 4 kcal, 9 kcal, and 4 kcal, respectively.

[0100] Protein accounts for total energy (%) = 39.6 kcal ÷ 273.5 kcal = 14.5

[0101] Fat accounts for total energy (%) = 74.7 kcal ÷ 273.5 kcal = 27.3

[0102] Carbohydrates accounted for total energy (%) = 159.2 kcal ÷ 273.5 kcal = 58.2

[0103] 2. Score of the proportion of essential amino acids in protein

[0104] ① Th...

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PUM

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Abstract

The invention discloses a salty mixed congee with dietary energy, amino acid constitution and a reasonable food structure. The basic ingredients comprise the components in parts by weight as follows: 16.4 parts of black rice, 4.0 parts of lachryma-jobi kernel, 10.0 parts of dried Chinese yam, 5.2 parts of sweet potato piece, 7.2 parts of red kidney bean, 3.0 parts of pericarpium citri reticulatae, 9.0 parts of lotus root starch, 6.0 parts of colleseed oil, 3.0 parts of refined salt, 0.2 parts of chicken powder, and 3.0 parts of ginger. In addition, 25.0 parts of lean mutton, 23.9 parts of lean ass meat, or 25.0 parts of lean pork is added. The mutton salty mixed congee, ass salty mixed congee and pork salty mixed congee are prepared. With the adoption of the technical scheme, the product can meet the recommended suggestive value with reasonable dietary energy and amino acid constitution put forward by the world health organization and reasonable suggestive value of food structure put forward by Chinese Resident Dietary Guidelines (2007).

Description

Technical field: [0001] The invention relates to a compound food, in particular to a salty eight-treasure porridge. Background technique: [0002] Eight-treasure porridge is welcomed by consumers because of its convenience, delicious taste, hygiene and low price, so it will last forever. Eight-treasure porridge is a compound food with a variety of rice, wheat, and beans as the main materials. Therefore, on the premise of delicious taste, it should be, and it may be, to fully meet the reasonable recommended value of dietary energy and amino acid composition recommended by the World Health Organization. ; At the same time, it should also meet the reasonable recommended value of food structure proposed in the "Dietary Guidelines for Chinese Residents (2007)". [0003] The suggested values ​​of dietary energy and amino acid composition recommended by the World Health Organization are as follows: 1. Dietary energy—protein, fat, carbohydrate (%) is 11-15, 20-30, 55-65; 2. Amino a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 冯乐东
Owner 冯乐东
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