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Convenient condiment balanced in nutrients

A nutritionally balanced and seasoning technology, applied in the direction of food drying, food ingredients, food ingredients as taste improvers, etc., can solve the problems of accelerated human aging, nutritional imbalance, damage to the kidneys, etc., to improve the uniformity of heating and drying. speed, improve nutritional imbalance, ensure nutritional balance effect

Inactive Publication Date: 2018-05-18
ANHUI QIANGWANG FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional convenience food is to fill the stomach, long-term consumption will lead to nutritional deficiencies
A survey shows that the dietary fiber, fat content and carbohydrate content of convenience condiments are significantly lower than those of normal meals, but the content of salt is higher than that of normal meals; in addition, the saturated fatty acids in convenience condiments are higher than normal meals, and the unsaturated The content of fatty acid is low, and long-term consumption will lead to nutritional imbalance; the fat in convenience food will accumulate in blood vessels or other organs, forming aging phenomenon, accelerating the aging speed of people, causing arteriosclerosis, and easily leading to cerebral hemorrhage, heart disease, kidney disease, etc. disease and other diseases; and the intake of high-salt food will lead to susceptibility to high blood pressure and damage to the kidneys; and in the existing convenience food seasoning, in order to prolong the shelf life, a large amount of antioxidants are added, due to long-term storage, it is affected by the environment Influence, has slowly deteriorated and affects the health of the eater
[0004] In the pretreatment process of convenience food, high temperature, extrusion shearing, frying and other processes will lead to the loss of nutritional content of food, due to the complexity of food components and processing, between components, components Due to the dynamic chemical and biological changes in the process of processing, between components and functions, it is very easy to produce hazards that affect the safety and health of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A convenient condiment with balanced nutrition, comprising the following substances in mass percentage:

[0031] Iodized salt 17.5%, edible oil 1.75%, brown sugar 15.75%, radish powder 16%, beef powder 16%, chili powder 7.1%, pepper powder 4.1%, pepper powder 8.4%, fennel 2.8%, cinnamon 5.6%, glutamic acid Sodium 5%;

[0032] Wherein, the preparation method of radish powder is:

[0033] (1) Remove impurities and wash the fresh radish, immerse it in hot water at 95°C for 40 seconds, immediately transfer it to ice water to cool to room temperature after taking it out, and drain the surface water;

[0034] (2) Spread the radish in step (1) flat and dry it with hot air until the moisture content of the radish is 30-40%, supplemented by microwave drying until the moisture content of the radish is 7%, the temperature of the hot air drying is 90°C, The wind speed is 1m / s, the power of microwave drying is 600W, and the frequency is 2000MHz;

[0035] (3) Pulverize the dried r...

Embodiment 2

[0038] A convenient condiment with balanced nutrition, comprising the following substances in mass percentage:

[0039] Iodized salt 12%, edible oil 2.1%, rock sugar 15.9%, pea powder 18%, beef powder 17%, star anise 6.0%, cumin 6.8%, cinnamon 3.2%, clove 9.6%, laurel 6.4%, sodium glutamate 3 %;

[0040] Wherein, the preparation method of pea flour is:

[0041] (1) Remove impurities from fresh peas, wash them, immerse them in hot water at 90°C for 30 seconds, take them out and immediately transfer them to ice water to cool to room temperature, and drain the surface water;

[0042] (2) Lay the peas in step (1) flat and carry out hot air drying until the moisture content of the peas is 30%, supplemented by microwave drying until the moisture content of the peas is 5%, the temperature of the hot air drying is 80°C, and the wind speed is 2m / s, the power of microwave drying is 200W, and the frequency is 200MHz;

[0043] (3) Pulverize the dried peas in step (2) and pass through a...

Embodiment 3

[0046] A convenient condiment with balanced nutrition, comprising the following substances in mass percentage:

[0047] Iodized salt 27%, edible oil 2.25%, brown sugar 15.75%, spinach powder 16.8%, seafood powder 11.2%, horseradish powder 6.1%, licorice powder 1.5%, thyme 3.8%, fennel 4.2%, cinnamon 3.4%, nucleoside 8%;

[0048] Wherein, the preparation method of spinach powder is:

[0049](1) Remove impurities and wash the fresh spinach, immerse in hot water at 100°C for 60 seconds, immediately transfer to ice water to cool to room temperature after taking it out, and drain the surface water;

[0050] (2) The spinach in the step (1) is tiled and hot-air dried until the moisture content of the spinach is 40%, supplemented by microwave drying until the moisture content of the spinach is 8%, the temperature of the hot-air drying is 100° C., and the wind speed is 1m / s, the power of microwave drying is 1200W, and the frequency is 3000MHz;

[0051] (3) Pulverize the dried spinac...

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PUM

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Abstract

The invention relates to a convenient condiment, in particular to a convenient condiment balanced in nutrients. The convenient condiment comprises the following components in percentage by mass: 30-45% of seasoning main materials, 30-35% of seasoning auxiliary materials and the balance of spice, wherein the seasoning main materials comprise the following substances in percentage by weight: 30-65%of iodized salt, 2-7% of edible oil and the balance of sugar; the seasoning auxiliary materials comprise 40-60% of vegetable powder and the balance of one of beef powder, mutton powder, shrimp meat powder, fish meat powder and seafood powder in percentage by mass; and the spice is one or a composition of more of hot and pungent spice, aromatic spice, vanilla type spice, and spice having the coloring effect. The convenient condiment provided by the invention also contains the seasoning auxiliary materials besides the seasoning main materials and the spice, and the seasoning auxiliary materialscontain vegetable powder and various meat powder bodies which are rich in nutrition, so that the situation that the convenient condiment is balanced in nutrients is guaranteed.

Description

technical field [0001] The invention relates to a convenient condiment, in particular to a nutritionally balanced convenient condiment. Background technique [0002] Convenience food, also known as instant food, refers to rice, noodles, miscellaneous grains and other grains as the main raw materials, most of which have already undergone primary processing, and can be used as staple food with simple cooking. Convenient and easy to store features. [0003] Traditional convenience food is to fill the stomach, and long-term consumption will lead to nutritional deficiencies. A survey shows that the dietary fiber, fat content and carbohydrate content of convenience condiments are significantly lower than those of normal meals, but the content of salt is higher than that of normal meals; in addition, the saturated fatty acids in convenience condiments are higher than normal meals, and the unsaturated The content of fatty acid is low, and long-term consumption will lead to nutriti...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L5/00A23L5/30
CPCA23L5/00A23L5/34A23L27/00A23V2002/00A23V2200/16A23V2250/5114A23V2250/5118A23V2300/10
Inventor 张强
Owner ANHUI QIANGWANG FLAVORING FOOD