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Preparation method of green five-cereal flour food

A production method and technology of five grains, applied in food preparation, food science, application, etc., can solve problems such as bad taste, rough texture of five grain pasta, and loss of nutrition

Inactive Publication Date: 2015-04-29
段慧敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of five-grain pasta is very high. With the continuous improvement of people's health awareness, five-grain pasta is more and more valued and liked by people. However, compared with wheat and rice, five-grain pasta has a rough texture, and improper cooking is likely to cause nutrient loss. bad taste

Method used

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Embodiment Construction

[0004] Take rice, millet, corn, wheat, soybean, and buckwheat with a portion ratio of 3:2:2:1:1:1, grind them into flour with a stone mill and mix them evenly, pass through a fine sieve, and leave the fine flour under the sieve for later use. Use; take the pot and add water, heat to boil, then slowly pour in the fine noodles, stirring while lowering, after all the noodles are placed, stir again, and then change the heat to a simmer until the noodles are completely cooked; then, turn off the heat, put the noodles in the pot The well-cooked five-grain noodles are served with a spoon on the traditional noodle fish plate with uniform small holes, and the noodles are squeezed into the shape of small fish; finally, the small fish-shaped noodles are passed through cold water. cold. The five-grain noodles made by this method look like fish, have smooth taste, original taste and rich nutrition.

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PUM

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Abstract

The invention relates to a food, and in particular relates to a preparation method of a green five-cereal flour food. The preparation method of the green five-cereal flour food comprises the following specific processes: grinding prepared rice, millet, corn, wheat, soybean and buckwheat in the ratio of 3 to 2 to 2 to 1 to 1 to 1 into flour by virtue of a stone mill, uniformly mixing, filtering by virtue of a fine sieve and reserving fine flour passing the sieve for later use; adding clear water to a pot, heating until the clear water is boiling, slowly adding the fine flour while stirring, fully stirring again after adding all the fine flour, boiling by slow fire until the flour is completely boiled; then, turning off fire, conveying the boiled five-cereal flour in the pot onto a conventional dough fish plate provided with uniform small round holes by virtue of a spoon, and squeezing so as to form little-fish-shaped dough; and finally, cooling the little-fish-shaped dough with cold water once again. By virtue of a conventional method for preparing flour food, the method disclosed by the invention is free from any additive harmful to a human body and has a few of processes; the nutrition of the five-cereals is effectively guaranteed; and the prepared five-cereal flour food looks like a fish, and has smooth taste and original taste and flavor, and is rich in nutrition.

Description

technical field [0001] The invention relates to a food, in particular to a method for preparing green five-grain pasta. Background technique [0002] The nutritional value of five-grain pasta is very high. With the continuous improvement of people's health awareness, five-grain pasta is more and more valued and liked by people. However, compared with wheat and rice, five-grain pasta has a rough texture, and improper cooking is likely to cause nutrient loss. Bad taste. Contents of the invention [0003] To solve this problem, the invention provides a method for making green five-grain pasta. Using the traditional method of making pasta, it does not contain any additives harmful to the body, and the process is less, which effectively guarantees the nutrition of the five grains. The appearance is attractive and the fragrance is mellow! detailed description [0004] Take rice, millet, corn, wheat, soybean, and buckwheat with a portion ratio of 3:2:2:1:1:1, grind them into ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/10
Inventor 段慧敏
Owner 段慧敏