Highland barley cereal with fish sauce and tenderloin

Abstract

The invention discloses highland barley cereal with fish sauce and tenderloin, comprising, by weight, 110 to 125 parts of highland barley, 29 to 38 parts of flavor nutritional ingredient and appropriate amount of water. The flavor nutritional ingredient comprises, by weight, 3 to 5 parts of fermented bean curd, 8 to 10 parts of fish sauce, 18 to 22 parts of tenderloin, 5 to 9 parts of kidney beans, 0.6 to 0.9 parts of vinegar-involved stir-fried dried tangerine peel, 0.4 to 0.7 parts of bran-involved stir-fried orange fruit, 0.6 to 0.8 parts of Chinese thorowax root, 0.5 to 0.7 parts of nutgrass galingale rhizome, and appropriate amount of salt. The highland barley cereal has the advantages that the highland barley kernel has a low degree of crushing, appropriate bran is contained, the sliced highland barley is subjected to microware drying to bring out a baking flavor, and by using fine sand as a medium and stir-frying in a short time at a high temperature, the losses of thermal-sensitive nutrients and physiologically active ingredients of the highland barley are avoided.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a kind of oatmeal with fish sauce tenderloin and highland barley. Background technique [0002] Highland barley, also known as bare barley, barley, and rice barley, is a cereal crop of the genus Barley in the Poaceae family. It is mainly produced in China's Tibet, Qinghai, Sichuan, and Yunnan. It is the main food intake of the Tibetan people. With the development of society, people are increasingly pursuing a healthy and diversified diet, and barley is more and more popular because of its extensive medicinal and nutritional value. According to the analysis, every 100g highland barley contains 75g of carbohydrates, 8.1g of protein, 1.5g of fat, 1.8g of insoluble fiber, 10.34mg of vitamin B, 20.11mg of vitamin B, 6.7mg of niacin, 0.96mg of vitamin E, 118mg of calcium, potassium 644mg, magnesium 65mg, iron 40.7mg, zinc 2.38mg, selenium 4.60mg, of ...

AI Technical Summary

Problems solved by technology

[0004] In the article "Research on the Production Technology of Highland Barley Whole Wheat Flakes", the optimal ripening step of highland barley is to pre-cook the highland barley for 20 minutes at room temperature, heat it for 10 minutes, and then steam it for 30 minutes at a steam pressure of 392kPa and a temperature of 90°C. The long-term ripening process will cause the loss of heat-sensitive nutrients and physiologically active components in grain raw materials such as highland barley, and cause the starch and protein to transform into resistant components that are not easy to digest and absorb, thereby reducing the nutritional value of grain raw materials

[0005] There are also some pure highland barley oatmeal, although most of the original aroma and nutrition of the highland barley are retained, the taste of the highland barley oatmeal is not good due to the defects of the highland barley itself.