Nutritional porridge and preparation method thereof

A technology of nutritious porridge and rice, which is applied in the field of food processing, can solve the problems of nutrient loss, fat and sugar content, and is not suitable for middle-aged and elderly people to eat frequently, so as to achieve the effects of lowering cholesterol, improving sleep effect and supplementing vitamins

Active Publication Date: 2014-07-16
北京通泰餐饮有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems in the prior art that the influence of processing conditions and substance interaction on the nutritional components of substances is ignored, resulting in the loss of nutrients and the high content of fat and sugar, which are not suitable for frequent consumption by middle-aged and elderly people, the present invention provides a nutritional porridge and According to the preparation method, the nutritious porridge is reasonably matched with ingredients so that its effects can complement each other and be better exerted. It can promote calcium absorption, lower cholesterol, supplement vitamins, enhance immunity, and have balanced nutrition, which is helpful for preventing fractures in the elderly, and is especially suitable for Middle-aged and elderly people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A nutritional porridge and a preparation method thereof. The nutritional porridge contains 40 parts by weight of rice, 15 parts of soybeans, 20 parts of millet, 12 parts of yam, 7 parts of shrimp, 15 parts of lean pork, 3 parts of shredded ginger, and 6 parts of honeysuckle 15 parts of celery, 7 parts of carrot, 5 parts of common salt, 2 parts of hickory bark, 3 parts of catalpa root powder, 20 parts of potato flour and 320 parts of water. The steps of preparing nutritional porridge: (a) preparation; (b) pretreatment: wash 40 parts of rice, 15 parts of soybean and 20 parts of millet and soak them in water for 2 hours, mix 2 parts of hickory bark with 320 parts of Boil the water for 2 hours, remove the slag and keep the water for later use; (c) Cook porridge: first boil the hickory bark soup on high heat, then put the soaked rice, soybeans, and millet into the pot and cook for 35 minutes, then add 7 Shrimp, 15 parts of lean pork, 3 parts of shredded ginger and 6 parts of...

Embodiment 2

[0030] Different from Example 1, the ingredients of the nutritional porridge are 35 parts by weight of rice, 20 parts of soybean, 22 parts of millet, 10 parts of yam, 7 parts of shrimp, 10 parts of lean pork, 5 parts of shredded ginger, 5 parts of honeysuckle, celery 8 parts, carrot 6 parts, table salt 4 parts, hickory bark 3 parts, catalpa root powder 1 part, potato flour 25 parts and water 380 parts. Step (c) Cook porridge: first boil the hickory bark soup on high heat, then put the soaked rice, soybeans and millet into the pot and cook for 30 minutes, then add 7 parts of shrimp, 10 parts of lean pork, 5 parts Boil shredded ginger and 5 parts of honeysuckle for another 22 minutes, add 25 parts of potato powder and 1 part of catalpa root powder, stir in the same direction while adding, and stir for 5 minutes. Stomach and taste, then add yam, celery and salt and cook for 10 minutes. The absorption rate of trans fatty acids is only 19% of the case without hickory bark and cata...

Embodiment 3

[0032] Different from Example 1, the ingredients of the nutritional porridge are 50 parts by weight of rice, 18 parts of soybean, 25 parts of millet, 13 parts of yam, 10 parts of shrimp, 5 parts of lean pork, 3 parts of shredded ginger, 7 parts of honeysuckle, celery 12 parts, carrot 5 parts, table salt 3 parts, hickory bark 2 parts, catalpa root powder 3 parts, potato powder 15 parts and water 300 parts. Step (c) Cook porridge: first boil the hickory bark soup on high heat, then put the soaked rice, soybeans and millet into the pot and cook for 40 minutes, then add 7 parts of shrimp, 10 parts of lean pork, 5 parts Shredded ginger and 5 parts of honeysuckle are boiled for another 30 minutes, then add 25 parts of potato powder and 1 part of catalpa root powder, stir in the same direction while adding, stir for 3 minutes, then add yam, celery and salt and cook for 15 minutes. The absorption rate of trans fatty acids is only 18% of that without hickory bark and catalpa root powde...

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PUM

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Abstract

The invention discloses nutritional porridge and a preparation method thereof, and belongs to the field of food processing. The nutritional porridge consists of the following components in parts by weight: 35-50 parts of rice, 15-25 parts of soybeans, 20-25 parts of millets, 10-15 parts of yams, 5-10 parts of shrimp meat, 5-15 parts of pork leans, 3-5 parts of shredded gingers, 3-7 parts of honeysuckle, 8-15 parts of celeries, 5-7 parts of carrots, 3-5 parts of edible salt, 1-4 parts of hickory peels, 1-3 parts of catalpa bungei root powder, 15-25 parts of potato powder and 300-450 parts of water. The nutritional porridge disclosed by the invention is balanced in nutrition and is reasonably mixed, so that the effects supplement each other and can be well achieved; furthermore, absorption of calcium can be promoted; cholesterol is reduced, vitamins are supplemented, immunity is enhanced, senilefracture can be prevented favorably, and the nutritional porridge is particularly suitable for middle aged and elderly people.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a nutritional porridge and a preparation method thereof. Background technique [0002] Porridge is a kind of food that is often eaten in people's daily life. As people's requirements for the mouthfeel and nutritional value of porridge continue to increase, the types and functions of porridge are also increasing. People rationally match various ingredients to make various nutritious porridges with different tastes and different effects and functions. Due to their special physique, middle-aged and elderly people have certain special requirements for diet, such as the need to enhance calcium absorption and reduce the consumption of high-fat and high-sugar foods. However, although there are many foods for the elderly on the market, they all start from improving the taste, and the special porridge eaten by the elderly is not only in few varieties, but also unfavorable f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/212A23L1/30A23L1/311A23L1/325A23L7/10A23L11/00A23L13/10A23L17/00A23L19/00
CPCA23L7/10A23L33/10A23V2002/00A23V2200/3262A23V2200/324A23V2200/306
Inventor 丁丹丹王井丽
Owner 北京通泰餐饮有限责任公司
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