Flour special for postoperative patient recovery and preparation method thereof

Abstract

The invention relates to the field of food, and discloses flour special for postoperative patient recovery and a preparation method of the flour. The flour special for the postoperative patient recovery is prepared from the following raw materials in parts by weight: 300 to 400 parts of wheat flour, 100 to 200 parts of coarse food grain flour, 30 to 60 parts of protein powder, 15 to 20 parts of sea cucumber, 10 to 15 parts of Chinese caterpillar fungus, 3 to 8 parts of radix codonopsis, 10 to 20 parts of baby pigeons, 10 to 20 parts of semen sesami nigrum, 8 to 15 parts of longan, 5 to 13 parts of colla corii asini, 10 to 20 parts of celery, 10 to 20 parts of carrots and 5 to 15 parts of mushrooms. The flour disclosed by the invention is unique in taste and rich in nutrient, nutritional ingredients such as the protein powder, the sea cucumber, the Chinese caterpillar fungus and the baby pigeons which are beneficial for postoperative recovery are added, the nutritional requirement of a postoperative patient can be sufficiently supplemented, the disadvantage of single structure of a flour nutrition structure is improved, other dietary supplements are not needed to be supplied by taking the flour after an operation, and convenience is brought for the diet of the postoperative patient.

Description

technical field [0001] The invention relates to the field of food, in particular to a special flour for recovery of postoperative patients and a preparation method thereof. Background technique [0002] The diet plan of the postoperative patient is extremely important for the recovery of the patient, because all the functions of the patient's body are relatively weak at this time. The food intake should not only consider supplementing the nutrients normally required, but more importantly, adjust the metabolic disorders in the cells. In order to maintain the normal metabolism of the body and the normal structure and function of tissues and organs, and arrange a reasonable diet structure, it is possible to recover slowly. Postoperative patients should mainly eat foods that are light in taste, reasonable in nutrition, suitable in quality, and easy to digest. Wheat flour as the staple food is undoubtedly a better choice. However, the nutritional content of traditional wheat flo...

AI Technical Summary

Problems solved by technology

However, the nutritional content of traditional wheat flour is limited. As a staple food source for postoperative patients, the nutrition is too simple. Therefore, increasing the nutritional content of wheat flour is to ensure adequate nutrition while maintaining a light and easy-to-digest diet, so that the body can recover as soon as possible. return to normal function