Student nutrition diet and its producing method

A production method and nutritional technology, applied in the direction of food preparation, food science, application, etc., can solve the problems of difficult to meet the needs of food nutrition, cannot be eaten as a staple food, and is not suitable for long-term consumption, etc., and achieve low loss rate of nutrients and wide variety Enrichment and appetite-enhancing effect

Inactive Publication Date: 2014-11-26
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing processing of nutritious catering mainly focuses on the convenient catering that is easy to carry. The raw materials are dried, crushed and mixed together. Although the nutrition is achieved, the taste is seriously insufficient; In terms of nutritional meals, there

Method used

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Examples

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Comparison scheme
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Embodiment Construction

[0033] The present invention is further described in conjunction with the following examples: a nutritional catering for students consists of a staple food and three dishes, the staple food is rice, containing 100-200 parts by weight of rice raw materials; the dishes are fragrant dried celery, scrambled eggs with tomato and kung pao Chicken diced, comprising the raw material of following weight portion:

[0034] 60-80 parts by weight of celery, 30-40 parts by weight of dried fragrant, 150-160 parts by weight of tomato, 60-80 parts by weight of egg, 150-160 parts by weight of chicken breast, 30-40 parts by weight of cucumber, and 25-35 parts by weight of carrot , 30-40 parts by weight of potatoes, 25-30 parts by weight of peanuts, 110-120 parts by weight of oil, 4-6 parts by weight of salt, 5-7 parts by weight of soy sauce, 2-4 parts by weight of cooking wine, 4-5 parts by weight of dried chili share.

[0035] The preparation method of nutritional meals for students includes p...

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PUM

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Abstract

The invention relates to a student nutrition diet and its producing method. The student nutrition diet comprises a staple food and three dishes, wherein the staple food is rice, the three dishes are celery with smoked bean curd, fried?eggs?withtomatoes and spicy diced chicken with peanuts respectively, so that the celery, tomato, cucumber, smoked bean curd, eggs, chicken breast and rice in certain parts by weight are pre-processed and cooked with various seasonings in a certain way, and during the cooking process, the sensory quality such as color and taste is improved and the nutritional?ingredients are retained; the staple food and the dishes are placed into a four-part fast food box, the fast food box is covered and then thermally insulated in a thermal insulation box, and then the fast food boxes are uniformly transferred to schools by a thermal insulation car. The student nutrition diet has features of scientific and reasonable match and balanced nutrition and is very suitable for students. The producing method has features of reasonable method and simple process and is suitable for factory production.

Description

technical field [0001] The invention relates to a nutritional meal for students and a preparation method thereof, in particular to a method for processing food raw materials into an instant nutritional meal for students. Background technique [0002] Students are in an important stage of physical growth and development. Scientific and reasonable nutrition is the most important material basis for promoting students' normal growth and physical health. It is also a prerequisite for completing intense learning tasks and engaging in physical exercise. The quality of nutritional status not only directly affects the physical health, growth and development, learning efficiency and immunity of students at the current stage, but also has a great impact on the physical fitness, health status and even social life in adulthood. At the same time, it also reflects the socio-economic development and health care level of a country or region. Therefore, more and more people pay more and more...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
CPCA23L35/00
Inventor 庞林江成纪予路兴花宋玉胜王允祥李芳
Owner ZHEJIANG FORESTRY UNIVERSITY
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