Comprehensive-nutrition novel quick-frozen food

Abstract

The invention discloses comprehensive-nutrition novel quick-frozen food which is characterized by comprising the following substances in parts by weight: 13-20 parts of xanthan gum, 3-7 parts of amoorcorn tree bark, 1-5 parts of eucommia, 35-46 parts of milled rice with embryo, 50-72 parts of corn flour, 15-40 parts of oat, 15-20 parts of grapefruit, 20-30 parts of folium isatidis, 15-29 parts of Chinese yam, 20-37 parts of water chestnut, 3-7 parts of maltodextrin, 35-64 parts of bolete, 1-7 parts of purified water and 1-3 parts of sodium dihydrogen citrate. The food comprises various staple food and traditional Chinese medicinal materials, is rich and complete in nutrition and healthier to eat.

Description

Technical field [0001] The invention relates to a novel quick-frozen food with comprehensive nutrition. Background technique [0002] In recent years, with the acceleration of people's life rhythm and the improvement of their living standards, quick-frozen foods have been favored by people because of their hygiene, convenience, and nutrition. The special grease for quick-frozen food is one of the essential and important raw materials in the production of quick-frozen food, and it plays a vital role in the quality of the product. However, there are very few studies on special oils for quick-frozen foods. [0003] Special oils for quick-frozen foods can change the structure and luster of quick-frozen foods due to their higher viscosity and better stability; in addition, they also have an important impact on the quality characteristics and storage properties of bakery products such as flavor and taste. At present, the special oils for quick-frozen food mainly include hydrogenated ve...

AI Technical Summary

Problems solved by technology

However, pure hydrogenated vegetable oil has high hardness, which affects the taste. More importantly, hydrogenated vegetable oil has a high content of trans fatty acids, which poses a threat to human health; while practical and simple animal oil has problems such as coarse grains and poor product quality. Therefore, the currently commonly used hydrogenated vegetable oils, animal fats and other quick-frozen food special fats have their own shortcomings and need to be further improved.