Public nutritional supplement food
A nutritional supplement and food technology, applied in the field of nutritional health food, can solve the problems of inability to meet the needs of balanced vitamin and trace element supplementation, the inability to meet the needs of the human body for balanced nutrition, and the loss of natural flavor of food, so as to regulate metabolism and enhance blood vessel elasticity. , body delicate effect
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Embodiment 1
[0016] This nutritious food is divided into four groups of formulas according to the climate change of the four seasons: spring, summer, autumn and winter, wherein the weight ratio of spring raw material components is: 1 part of red sorghum, 8 parts of large yellow rice, 9 parts of glutinous rice, 1 part of yellow corn, 0.3 parts of white corn, 2 parts of wheat, 0.3 parts of yellow millet (with shell), 0.8 part of white millet (with shell), 0.4 part of kidney beans, 4 parts of soybeans, 3 parts of mung beans, 3 parts of white beans, 3 parts of black kidney beans, Buckwheat rice 2 parts.
[0017] Mix and grind the above-mentioned raw material components into 80-120 mesh flour. When eating, adjust it into a thin paste according to the amount each time, and then steam it in a pot for 10-15 minutes before eating; eat it once a day, each time 100 g of flour.
[0018] The weight proportion of raw material components in summer is: 6 parts of red sorghum (with shell), 3 parts of whit...
Embodiment 2
[0025] The weight ratio of spring raw material components of the nutritional supplement food: 2 parts of red sorghum, 9 parts of large yellow rice, 10 parts of polished glutinous rice, 2 parts of yellow corn, 0.5 part of white corn, 3 parts of wheat, 0.5 part of yellow millet (with shell), 1 part of white millet (with shell), 0.5 part of kidney bean, 5 parts of soybean, 4 parts of mung bean, 4 parts of white bean, 4 parts of black kidney bean, 2.5 parts of buckwheat rice.
[0026] Preparation and eating method are the same as embodiment 1 spring preparation eating method.
[0027] The weight proportion of raw material components in summer is: 5 parts of red sorghum (with shell), 2 parts of white sorghum (with shell), 6 parts of glutinous rice, 7 parts of brown rice, 8 parts of wheat bran, 0.5 part of wheat, 8 parts of broad bean, Su 0.1 part of mung bean, 1 part of soybean, 0.6 part of tartary buckwheat rice, 8 parts of zebra bean, 1 part of small eyebrow bean, 1 part of buckw...
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