Mutton highland barley cereal for warming spleen and stomach

Abstract

The invention discloses mutton highland barley cereal for warming spleen and stomach. The mutton highland barley cereal is composed of the following raw materials, by weight, 110-130 parts of highland barley, 30-40 parts of flavor nutritional seasonings and a proper amount of water. The flavor nutritional seasonings comprise the following raw materials, by weight, 8-10 parts of Chinese water-chestnut, 5-9 parts of broad bean paste, 10-13 parts of white radish, 15-18 parts of mutton, 0.6-0.8 part of dried ginger, 0.6-0.7 part of ginseng, 0.5-0.7 part of bighead atractylodes rhizome, a proper amount of chili oil and a proper amount of salt. Hullessbarley seeds crushing degree of the mutton highland barley cereal for warming spleen and stomach is low, and the mutton highland barley cereal contain a proper amount of bran. By microwave drying of highland barley cereal, baking fragrance of the highland barley cereal is prominent. As fine sand is used as a medium and high-temperature short-time stir-frying is adopted, loss of thermosensitive nutrient substances and physiologically active ingredients in highland barley can be avoided.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a medium-warming mutton and highland barley oatmeal. 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 which the con...

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.