Preparation process of nutrient-rich mung bean and rice cooked food

Abstract

The invention discloses a preparation process of nutrient-rich mung bean and rice cooked food. The preparation process comprises the following steps: thoroughly cleaning mung beans, soaking the cleaned mung beans in water, and drying the soaked mung beans with hot air to obtain the pretreated mung beans; uniformly mixing calcium carbonate, gelatin and water, standing the mixture, stirring the mixture at the temperature of 75-85 DEG C, standing the mixture for degassing, adding thoroughly cleaned rice and the pretreated mung beans and performing mixing and stirring uniformly, and adding the mixture into a pressure cooker for steaming to obtain a precooked material; adding the precooked material into water for performing low-temperature thermal insulation; and performing filtration and hot air drying until the moisture content is 5-10wt% to obtain the nutrient-rich mung bean and rice cooked food. The preparation process of the nutrient-rich mung bean and rice cooked food can achieve theeffect that the raw materials are boiled and cooked together, the cooked food has integral external appearance and good viscosity, the nutrition functions of the rice and mung beans can be exerted tothe greatest extent, and the preparation process is simple and low in cost.

Description

technical field [0001] The invention relates to the technical field of rice cooked food, in particular to a preparation process of nutritious mung bean cooked rice food. Background technique [0002] Rice has high nutritional value, containing about 75% carbohydrates, 7-8% protein, 1.3-1.8% fat, and rich in B vitamins, etc. People often use it to satisfy their hunger. Co-cooking and co-cooking is to use different cooking methods to pre-treat meals of different natures to control the degree of cooking of the meals. Compared with the traditional atmospheric pressure cooking method, low-pressure cooking not only shortens the cooking time, but also reduces the cooking time. Good shape, high degree of gelatinization, easy for human body to digest and absorb. At present, mung beans and rice are often used to cook and eat together. When mung beans and rice are cooked together, they cannot be matured simultaneously with rice due to differences in their composition structure and par...

AI Technical Summary

Problems solved by technology

At present, mung beans and rice are often used to cook and eat together. When mung beans and rice are cooked together, due to differences in their composition structure and particle size, they cannot be matured at the same time as rice, which needs to be solved urgently.