Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous

A technology of steamed powder and nutrition, applied in the fields of application, food preparation, food science, etc., can solve the problems of steamed powder with nutrition that have not yet been seen, and achieve the effect of extending the agricultural industry chain, stable quality, and simple production

Inactive Publication Date: 2013-12-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] So far, there are no reports about utilizing raw materials to germinate or ferment to produce nutritional steamed powder and its preparation method

Method used

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  • Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous
  • Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous
  • Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Example 1: Production of a chopped pepper-flavored nutritional steamed powder (germination process + fermentation process)

[0076] Step 1: Rinse 70kg of brown rice with clean water for 2 to 3 times, take out and drain the water, and obtain material 1;

[0077] Step 2: Put the above material 1 (brown rice) in the nutrient soaking solution (formula: calcium lactate 0.3~0.8mmol / L, L-sodium glutamate 1.5~4mmol / L, gibberellin 0.1~0.2mg / L, use clean tap water to 1L), soaking temperature is 25~37°C, soaking time is 10h, after draining, place it at 30°C, and cultivate it under the condition of 70%~98% relative humidity to make it germinate. The cultivation time for germination is 36h, until the bud length is about 0.5~1.1mm, take it out and wash it with water, and then dry it with 1.5w / g microwave for 20min to obtain material 2;

[0078] Step 3: Put the above-mentioned material 2 in a pulverizer and crush it to obtain a material between 20 and 60 meshes. Take 50 kg for use as...

Embodiment 2

[0088] Example 2: Production of a pickled pepper-flavored nutritional steamed powder (germination process)

[0089] Step 1: Take 15kg of mung beans and 15kg of red beans, which are raw materials of miscellaneous grains, wash them, soak them in clean water at 25-30°C for 8 hours, drain them, and culture them at 20-30°C for 36 hours to germinate them (until the bud length is 0.5-1.1mm). 1.5w / g microwave drying for 20min to obtain material 1;

[0090] Step 2: Take 30kg of broken rice and rinse it with water for 2~3 times, take out and drain the water, and dry it with 1.5w / g microwave for 20min to obtain material 2;

[0091] Step 3: Put material 1 and material 2 in a pulverizer and pulverize to obtain materials between 20 and 60 meshes, take 25 kg each, mix them for later use, and obtain material 3;

[0092] Step 4: Weigh 2.5kg of table salt, 1kg of white sugar, 15kg of pickled pepper (commercially purchased, with a salt content of 6.5%, minced), 1.5kg of red yeast rice (commerci...

Embodiment 3

[0094] Example 3: Production of a pickled pepper-flavored nutritional steamed powder (fermentation process)

[0095] Step 1: Rinse 70 kg of broken rice raw material with water for 2 to 3 times, take out and drain the water, and obtain material 1;

[0096] Step 2: Dry material 1 with 1.5w / g microwave for 20 minutes to obtain material 2;

[0097] Step 3: Put the material 2 in a pulverizer and pulverize it to obtain a material between 20 and 60 meshes, and take 50 kg of the material 3 as a spare.

[0098] Step 4: Weigh minced garlic 1.25kg, minced ginger 1.25kg, salt 2.5kg, sugar 1.5kg, pickled pepper (commercially purchased, salt content 6.5%, minced) 10kg, mix well to obtain auxiliary materials, 50kg spare material 3 Mix and mix well with auxiliary materials to obtain material 4;

[0099] Step 5: Put the material 4 obtained in step 3 in a container, keep away from light, seal and ferment for 7 days (at room temperature), and obtain material 5;

[0100] Step 6: The material 5...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to nutrient couscous suitable for steamed vegetable and instant rice, as well as a production method and application of the nutrient couscous. The processes are raw materials cleaning, germinating or ungerminating processing, microwave processing, crushing, fermenting or wetting seasonings, and drying. The nutrient couscous is characterized in that the raw materials are selected from grains or cereals such as brown rice, broken rice, rice, corns, millet, green beans, red beans, black rice, soybeans, black beans and kidney beans. The production method comprises the following steps: washing the raw materials, performing the germinating or ungerminating cultivation, crushing and sieving after microwave processing, adding seasonings, hermetically fermenting or wetting the seasonings after uniformly mixing, drying to obtain the nutrient couscous, or wetting couscous according to the appropriate ratio of material to water, adding a small amount of salad oil, mixing the mixture of the water and salad oil in meat slices, lotus root cubes and the like to steam or directly placing the mixture of the water and salad oil into a steaming-boiling bag, sealing, sterilizing, and curing to obtain an instant steamed dish or instant seasoning meal. Compared with the prior art, the nutrient couscous has the characteristics of unique flavor, high content of gamma-aminobutyric acid, high digestibility and the like.

Description

technical field [0001] The invention belongs to the technical field of convenience food processing, and in particular relates to a nutritional steamed powder suitable for steaming vegetables or instant rice and its production method and application. The invention utilizes a raw material germination method to increase the content of gamma-aminobutyric acid nutritional components in the material , to produce a nutritional steamed powder suitable for steamed vegetables or instant rice through solid-state fermentation. Background technique [0002] The famous Hubei local snack "Mianyang Sanzheng" refers to the general name of the three dishes of "steamed fish, steamed meat, and steamed vegetables" in Mianyang (now Xiantao City, Hubei Province), and steamed pork with flour is the most famous. With the improvement of modern living standards and the acceleration of the pace of life, efficient and convenient diets have increasingly become the mainstay of consumption. Steamed meat p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L7/10A23L11/00
Inventor 赵思明余小映熊善柏韩文芳黄丽
Owner HUAZHONG AGRI UNIV
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