Rice porridge suitable for eating in confinement and preparation method of rice porridge

A production method, rice porridge technology, applied in the function of food ingredients, food science, application, etc., can solve the problems of ineffective absorption of nutrients, inability to meet the nutritional needs of parturients, and unreasonable preparation methods, so as to relieve breast cancer. Inflammation, Immunity Improvement, Milk Synthesis Effect

Inactive Publication Date: 2016-06-15
ZIBO BEIYUANFU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing rice porridge has the following defects: firstly, the nutrition collocation of the existing rice porridge is unreasonable and cannot meet the nutritional needs of the puerpera; secondly, the preparation method of the existing rice porridge is unreasonable, so that after the puerpera takes it, the nutritional components cannot be effectively obtained. Absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiments 1 to 5 are specific implementations of a kind of confinement rice porridge of the present invention and its preparation method, wherein embodiment 1 is the best embodiment.

[0034] Example 1

[0035] The formula of this embodiment is composed of the following raw materials in parts by weight: 11 parts of millet, 1.6 parts of eggs, 0.7 parts of millet, 0.8 parts of japonica rice, 0.7 parts of corn, 1.6 parts of carrots, 1.6 parts of yam, 0.28 parts of walnut kernels, 0.28 parts of dried shrimp, black beans 0.8 parts, 0.7 parts sesame, 0.45 parts ginger, 0.4 parts brown sugar, 45 parts water. Millet is made by mixing yellow millet and black millet at a weight ratio of 10-20:1. Millet is a mixture of refined millet and rough millet at a weight ratio of 25~65:1.

[0036] The preparation method of the present embodiment is, comprises the following steps:

[0037] 1) Stir the eggs in a container to obtain egg liquid for later use; slice ginger, mix with brown ...

Embodiment 2

[0041] The formula of this embodiment is composed of the following raw materials in parts by weight: 11 parts of millet, 1.8 parts of eggs, 0.7 parts of millet, 0.8 parts of japonica rice, 0.7 parts of corn, 1.6 parts of carrots, 1.5 parts of yam, 0.25 parts of walnut kernels, 0.25 parts of dried shrimps, black beans 0.8 parts, 0.7 parts sesame, 0.5 parts ginger, 0.3 parts brown sugar, 60 parts water.

[0042] Millet is made by mixing yellow millet and black millet at a weight ratio of 10-20:1. Millet is a mixture of refined millet and rough millet at a weight ratio of 25~65:1.

[0043] The preparation method of the present embodiment is, comprises the following steps:

[0044] 1) Stir the eggs in the container to obtain the egg liquid for later use; slice the ginger, mix it with brown sugar and water, heat and boil, continue to cook for 15 minutes, stop heating, wait for the water temperature to cool to 20~30°C, and filter to obtain ginger syrup for later use; Mixing ginger...

Embodiment 3

[0048] The recipe of this example consists of the following raw materials in parts by weight: 12 parts of millet, 1.5 parts of eggs, 0.8 parts of millet, 0.7 parts of japonica rice, 0.8 parts of corn, 1.4 parts of carrots, 1.4 parts of yam, 0.3 parts of walnut kernels, 0.3 parts of dried shrimp, black beans 0.7 parts, 0.8 parts sesame, 0.4 parts ginger, 0.5 parts brown sugar, 30 parts water. Millet is made by mixing yellow millet and black millet at a weight ratio of 10-20:1. Millet is a mixture of refined millet and rough millet at a weight ratio of 25~65:1.

[0049] The preparation method of the present embodiment is, comprises the following steps:

[0050] 1) Stir the eggs in a container to obtain egg liquid for later use; slice ginger, mix with brown sugar and water, heat and boil for 10 minutes, stop heating, wait for the water temperature to cool to 20~30°C, filter to obtain ginger syrup for later use; Mixing ginger syrup, millet and egg liquid, stirring, drying, crush...

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PUM

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Abstract

The invention provides rice porridge suitable for eating in confinement and a preparation method of the rice porridge and belongs to the technical field of food preparation. The rice porridge is prepared from 10-15 parts of millet, 1-3 parts of eggs, 0.5-1 part of chestnuts, 0.5-1 part of japonica rice, 0.5-1 part of corn, 1-2 parts of carrots, 1-2 parts of Chinese yams, 0.1-0.6 parts of walnut kernels, 0.1-0.6 parts of dried peeled shrimps, 0.5-1 part of black beans, 0.5-1 part of sesame, 0.2-0.6 parts of fresh ginger, 0.1-1 part of brown sugar and 20-100 parts of water. The rice porridge suitable for eating in confinement can supplement nutrition for a puerpera and improve the body immunity of the puerpera and has the efficacy of supplementing qi, nourishing blood, soothing nerves and promoting lactation.

Description

technical field [0001] The invention relates to confinement rice porridge and a preparation method thereof, belonging to the technical field of food production. Background technique [0002] Rice porridge is a drink for daily consumption. Puerpera refers to women during childbirth and puerperium. At this stage, puerpera consumes a lot of energy and needs more nutritional supplements. Rice porridge is a better way of nutritional supplements. The existing rice porridge has the following defects: firstly, the nutrition collocation of the existing rice porridge is unreasonable and cannot meet the nutritional needs of the puerpera; secondly, the preparation method of the existing rice porridge is unreasonable, so that after the puerpera takes it, the nutritional components cannot be effectively obtained. Absorption. Contents of the invention [0003] The technical problem to be solved by the present invention is: to overcome the deficiencies of the prior art, to provide a con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L25/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/31A23V2200/324
Inventor 孙波孙丙琪郭辉
Owner ZIBO BEIYUANFU FOOD CO LTD
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