Preparation method and equipment of sorghum flour baked in vacuum and at low temperature

Abstract

The invention provides a sorghum flour baked in vacuum and low temperature and a production method thereof. The cooked sorghum flour produced by the production process integrates medicinal and edible sorghum, can maintain the original fragrance of sorghum, has low crude fiber and moisture content, and is thoroughly sterilized and has a long shelf life. , is a pure natural green health food without any additives. The sorghum is washed, soaked, dehydrated, baked and stacked, and the cooked sorghum flour is sterilized and ground by a crushing machine and packed in separate bags according to requirements. The cooked sorghum flour and cooked sorghum flour processed in this way maintain the nutritional components and original flavor of sorghum, and at the same time produce many new nutrients. Used as an ingredient in food and beverages.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method and equipment for vacuum-low-temperature baking sorghum flour. Background technique [0002] People in our country generally attach importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people's dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases, such as sorghum can detoxify, but my country does not pay enough attention to traditional food. In particular, the processing methods are not enough, the variety of traditional food is single, it is difficult to store and many other factors, coupled with the strong seasonality of special food, high processing cost, low profit and other reasons, the traditional food processing industry in my country is very backward, and its application is not yet available. not widely. Contents of the invention...

AI Technical Summary

Problems solved by technology

[0002] People in our country generally attach importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people's dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases, such as sorghum can detoxify, but my country does not pay enough attention to traditional food. In particular, the processing methods are not enough, the variety of traditional food is single, it is difficult to store and many other factors, coupled with the strong seasonality of special food, high processing cost, low profit and other reasons, the traditional food processing industry in my country is very backward, and its application is not yet available. not widely

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