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Tartary buckwheat five-cereal paste

A technology of five-grain paste and tartary buckwheat, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of limited functional ingredients, unbalanced nutrition, single raw material formula, etc., and achieve improved taste and convenience The effect of intake

Active Publication Date: 2014-12-03
甘肃发滋瑞小杂粮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its raw material formula is single, its functional ingredients are limited, and its nutrition is not balanced enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of tartary buckwheat five-grain sauce, comprising major ingredients and auxiliary materials, is characterized in that said major ingredients and auxiliary materials are made up of the following materials by weight:

[0020] Main ingredients: 10-12 parts of tartary buckwheat bran, 5-6 parts of buckwheat rice, 5-6 parts of oatmeal, 5-6 parts of highland barley rice, 5-6 parts of sorghum rice, 5-6 parts of soybeans, 5-6 parts of broad beans , 5-6 parts of chickpeas, 5-6 parts of lentils, 3-4 parts of milled rice;

[0021] Accessories: 5-6 parts of peanuts, 3-4 parts of almonds, 5-6 parts of dried lily, 3-4 parts of dried yellow sauce, 3-4 parts of red pepper.

[0022] The production method is as follows:

[0023] a. Soak the above-mentioned main ingredients respectively, steam them, and let them cool naturally for later use;

[0024] b. Soak and peel the peanuts and almonds, cook them, and drain the water for later use;

[0025] c. After the lily is...

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PUM

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Abstract

The invention relates to tartary buckwheat five-cereal paste, which comprises a main material and auxiliary materials and is characterized in that the main material is composed of the following ingredients in parts by weight: 10-12 parts of tartary buckwheat bran, 5-6 parts of buckwheat, 5-6 parts of oatmeal, 5-6 parts of highland barley, 5-6 parts of sorghum rice, 5-6 parts of soybean, 5-6 parts of broad bean, 5-6 parts of chickpea, 5-6 parts of lens culinaris, and 3-4 parts of husked millet, which are taken as main ingredients, and 5-6 parts of peanut, 3-4 parts of almond, 5-6 parts of dried lily bulb, 3-4 parts of dry soybean paste, and 3-4 parts of pimiento. The functional components in tartary buckwheat are prominent; by means of the components, energy is ensured; nutrition is balanced. The paste is produced by using linseed oil, and therefore, the acceptable daily intake of the human body to the linseed oil is ensured; and the mouth feel of coarse-cereal and mixed-bean foods is also improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a five-grain tartary buckwheat paste. Background technique [0002] Bean paste and chili sauce are the earlier traditional foods of soybean processing in my country, which have brought great convenience to the lives of the people of our country for a long time. However, its raw material formula is single, its functional ingredients are limited, and its nutrition is not balanced enough. In order to cater to the general public's increasing expectation and demand for convenient food with whole grains, we have spent three years researching tartary buckwheat five-grain paste. The theory of "five grains" has a long history, but the explanations are different. We focused on the theoretical research on the five grains in the "Huang Di Nei Jing", "Meng Zi Teng Wen Gong", "Compendium of Materia Medica" and Buddhist sacrificial offerings, and combined with modern technology to an...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/10A23L1/20A23L27/60A23L7/10A23L11/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30A23V2250/21
Inventor 李遵义李宗孝吕庆芬李晓峰康巧霞
Owner 甘肃发滋瑞小杂粮食品有限公司
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