Health-preserving and health-caring nutritious fishbone rice and preparation method thereof

Abstract

The invention discloses health-preserving and health-caring nutritious fishbone rice. The health-preserving and health-caring nutritious fishbone rice is prepared from the following raw materials in parts by weight: 300-310 parts of rice, 25-28 parts of soybean powder, 17-20 parts of nori, 30-34 parts of Chinese sorghum fruits, 30-34 parts of fishbone, 2-3 parts of green tea, 3.5-3.8 parts of pectin, 8-10 parts of potato starch, an appropriate amount of prolamin and an appropriate amount of water. The health-preserving and health-caring nutritious fishbone rice comprises various nutrient raw-materials, such as soybean powder, nori and fishbone, so that the nutritious fishbone rice is rational in nutrition allocation; moreover, the nutritious fishbone rice is abundant in nutrient elements and higher in nutritive values due to performance of vacuum soaking of the rice; moreover, microwave pre-pasting, pasting and a multilayer protective film are adopted in the improvement processes of the rice, so that the nutrients are better retained in the rice so as to reduce nutrient loss. Being frequently eaten, the nutritious fishbone rice is beneficial to body health, and is capable of preventing osteoporosis.

Description

technical field [0001] The invention relates to the technical field of grain processing, and mainly relates to fish bone health-preserving and nutritious rice and a preparation method thereof. Background technique [0002] Rice is one of the daily staple foods. With the improvement of living standards, people are more and more inclined to eat high-precision rice. The higher the precision, the better the taste, but the more serious the loss of nutrients, and these nutrients are often lost by the human body. Necessary, refined rice only contains 7% protein, not only the protein content is low, but also the amino acid composition ratio is unreasonable. In order to improve the nutritional value of rice, it is necessary to add nutritional elements to improve the nutritional value of rice. Soybean flour is rich in nutrition, the protein mass fraction is about 40%, and it is rich in 8 kinds of amino acids necessary for the human body, especially the lysine content is very high. Ric...

AI Technical Summary

Problems solved by technology

[0003] In the existing technology of processing nutrition-enhanced rice, the rice is directly soaked in the nutrient solution to absorb nutrients, but this method of treatment will cause the inside of the rice to not be completely soaked, so the ability to enhance nutrition is limited.

In addition, in the traditional washing process of rice, elutriation will not only wash off the nutrients fortified on the surface of the rice, but even the nutrients of the rice itself will be lost in this process. Therefore, how to keep the fortified nutrients in the rice, so that Dissolution loss during washing is the key technology. In the prior art, a layer of protective film is mainly coated on the surface of rice, but it cannot firmly absorb nutrients.