Rice mate

Abstract

The invention relates to a rice mate, which is prepared by pretreating raw materials, wherein the raw materials comprise basic materials and accessories; the basic materials are one or more of oat kernels, pearl barley and hulled rice; the accessories are one or more of shelled buckwheat, black rice, red rice, purple rice, brown rice, millets and barley rice. The rice mate is cooked simultaneously with rice after being pretreated, so that the problem of difficulty in the cooking and eating of coarse grains is solved. The rice cooked with the rice mate is functional staple food, and the GI (glycemic index) value of the rice is lowered.

Description

technical field [0001] The invention relates to a rice companion, which belongs to the field of food health care. Background technique [0002] Rice is the staple food of the people and an important source of nutrition. However, from the perspective of modern nutrition and life sciences, there are great defects in polished rice. Nutritionists advocate that green staple foods should be used instead of a single refined white rice or refined white flour. The so-called green staple food is the combination of miscellaneous grains (beans), staple (grain) miscellaneous (grain, beans), coarse (grain) and fine (grain) mixed food in the staple food, which is simple and effective for the guidance, regulation and balance of human physiology. Save money and effort. However, most miscellaneous grains (beans) have thick peels and seed coats, and tough tissues. If they are simply steamed together with rice, they will be difficult to be cooked and gelatinized, and the taste will be very ro...

AI Technical Summary

Problems solved by technology

However, most miscellaneous grains (beans) have thick peels and seed coats and tough tissues. If they are simply steamed together with rice, they will be difficult to be cooked and gelatinized, and the taste will be very rough, "unappetizing", and difficult to digest and absorb.