Nutritive and convenient food chestnut soup and processing method thereof
A technology of convenience food and processing method, applied in the field of food processing, can solve the problems of inability to meet the requirements of modern consumers for health and delicious taste, limited varieties, etc., and achieve the effect of high utilization rate of raw materials and low loss of nutritional value
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[0017] The present invention will be described in further detail below in conjunction with specific examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
[0018] The nutritious and convenient food chestnut soup of the present invention is composed of the following components according to the weight percentage: 28-32% of chestnut, 18-22% of oat, 18-22% of corn, 18-22% of cornstarch, and 4-6% of mung bean Or red bean 4-6%.
[0019] The processing method of nutritious instant food chestnut soup of the present invention, carries out according to the following steps:
[0020] 1. First remove impurities and purify the raw materials: chestnuts, oats, corn, mung beans, and red beans. The inner and outer skins of chestnuts are stripped and washed. After the raw material is crushed into 100 meshes, it is pre-mixed according to mass percentage: 28-32% of chestnut, 18-22% of oat...
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