Coarse grain meal and preparing method thereof

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...

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