Coarse grain meal and preparing method thereof

A technology of coarse grains and raw materials, which is applied in the direction of food science, etc., can solve the problems of thinness if it is not hard, anti-fullness, and undercooking after steaming, and achieve the effects of simple processing procedures, improved multiple cropping index, and convenient consumption

Inactive Publication Date: 2017-03-15
周恒美
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the traditional consumption of coarse grains, the stomach is full, and the processing procedures are complicated and the time is too long
There are still problems: one is that repeated processing is required for repeated steaming; the other is that special steaming tools are required; the third is that it is difficult to grasp the proportion of water distribution, and most people process coarse grain rice that is not hard or thin, or even steamed. Food and other coagulation problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of whole grain rice, comprises the following steps:

[0019] (1) Select 60Kg of high-quality corn, 22Kg of buckwheat, 21kg of wheat, 15kg of beans, 17Kg of red rice, and 4Kg of sorghum, which are full of particles and free from diseases and insect pests. After mixing and washing, put them in a water filter and let them stand for 12 minutes to filter out the surface water. reserve;

[0020] (2) Wash and peel 4Kg potatoes, cut them into 0.04cm*0.04cm granules for later use;

[0021] (3) Put the grain obtained in step (1) to dry out the surface moisture and put it in a pulverizer to pulverize it and pass it through a 110-mesh sieve for later use;

[0022] (4) Use a sieve to remove the powder from the crushed grain granules obtained in step (3), then place the grain granules in a container filled with water, and stir back and forth in the container with a spoon for 20 minutes while removing the skin floating on the water surface, sundries, unt...

Embodiment 2

[0026] A kind of preparation method of whole grain rice, comprises the following steps:

[0027] (1) Select 61Kg of high-quality corn, 21Kg of buckwheat, 20kg of wheat, 16kg of beans, 16Kg of red rice, and 5Kg of sorghum with full grains and no pests and diseases, mix and wash them, put them in a water filter, let them stand for 11 minutes, and filter off the surface water reserve;

[0028] (2) Wash and peel 5Kg potatoes, cut them into 0.05cm*0.05cm granules for later use;

[0029] (3) Put the grain obtained in step (1) to dry out the surface moisture in a pulverizer and pass through a 100-mesh sieve for later use;

[0030] (4) Use a sieve to remove the powder from the crushed grain granules obtained in step (3), then place the grain granules in a container filled with water, and stir back and forth in the container with a spoon for 19 minutes while removing the skin floating on the water surface, sundries, until there is no floating matter on the water surface, continue to ...

Embodiment 3

[0034] A kind of preparation method of whole grain rice, comprises the following steps:

[0035] (1) Select 62Kg of high-quality corn, 20Kg of buckwheat, 22kg of wheat, 17kg of beans, 15Kg of red rice, and 6Kg of sorghum, which are full of particles and free from diseases and insect pests. After mixing and washing, put them in a water filter and let them stand for 10 minutes to filter out the surface water. reserve;

[0036] (2) Wash and peel 6Kg of potatoes, cut them into 0.06cm*0.06cm granules for later use;

[0037] (3) Put the dried grain obtained in step (1) into a pulverizer and pass through a 90-mesh sieve for later use;

[0038] (4) Use a sieve to remove powder from the crushed grain granules obtained in step (3), then place the grain granules in a container filled with water, and stir back and forth in the container with a spoon for 18 minutes while removing the skin floating on the water surface, sundries, until there is no floating matter on the water surface, con...

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PUM

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Abstract

A coarse grain meal is disclosed. The coarse grain meal includes, by weight, 60-62 parts of corn, 20-22 parts of buckwheat, 20-22 parts of wheat, 15-17 parts of soybean, 15-17 parts of red rice, 4-6 parts of potatoes and 4-6 parts of sorghum. A preparing method of the coarse grain meal includes (1) cleaning each raw material, then adding each raw material to a water filter, allowing the materials to stand for 10-12 min to filter surface water, and keeping the materials for later use, (2) cleaning and peeling the potatoes and then cutting the potatoes into granules, (3) crushing cereals in a crushing machine and then sieving the cereals with a sieve having a particle size of 90-110 meshes, (4) removing impurities from the cereals, soaking the cereals for 20-30 min, fishing the cereals out, allowing the cereals to stand for 25-27 min and fully mixing the cereals with the potatoes, (5) steaming the mixture and (6) roasting. The coarse grain meal is free of other additives. A processing process is simple in steps and convenient in operation. The coarse grain meal can be eaten after the coarse grain meal is directly brewed with boiling water for 6-8 min. The shelf life of the coarse grain meal is 12 months. The coarse grain meal is pure, strong and authentic in fragrance and free of foreign flavour and can supplement lacked zinc, calcium and other trace elements for children and the aged.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a coarse-grain rice and a preparation method of the coarse-grain rice. Background technique [0002] Coarse grains mainly include cereals (corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, wheat, etc.), buckwheat (tartary buckwheat, sweet buckwheat), miscellaneous beans (soybean, mung bean, red bean, black bean , broad beans, peas, etc.), and tubers (sweet potatoes, yams, potatoes, etc.). The nutrients contained in various coarse grains have their own strengths. Oats are rich in protein; millet is rich in tryptophan, carotene, iron and B vitamins; beans are rich in high-quality protein and fat; of iron. Compared with coarse grains, polished white rice and refined white flour lose part of their nutrients during grain processing, and the most serious loss is vitamin B1 and inorganic salts. Coarse grains are easy to process and retain many nutrients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196
Inventor 周恒美
Owner 周恒美
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