Nutritive flavouring and its preparing process and usage

A technology for nutrition and meal materials, applied in the field of food meal materials and their preparation, to achieve the effects of high quality, reduced transportation costs, and strong anti-starvation ability

Inactive Publication Date: 2002-08-14
胡均亮 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current domestic and foreign food markets, how to use natural raw materials to produc...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] Nutritious meals prepared from the following raw materials (parts by weight): 13g of walnut kernels, 13g of chestnuts, 13g of soybeans, 11g of sesame seeds, 12g of persimmons, 13g of lotus seeds, 13g of red dates (pitted), 7g of glutinous rice, 2g of salt, 1g of sugar, Spice 2g. Spices can be five-spice powder with a heavier taste, or palm leaf fragrance, lotus fragrance, and bamboo fragrance with a lighter taste.

[0027] The preparation method of the above-mentioned nutritious meals comprises the following steps:

[0028] 1. Clean fresh walnuts, chestnuts, soybeans, persimmons, lotus seeds, red dates, and glutinous rice, dry them, and grind them into powders after disinfection;

[0029] 2. Wash the sesame seeds and fry them in an iron pan, then crush them into powder;

[0030] 3. Mix the above eight raw materials in proportion, then add salt, sugar, and spices, steam them, and bake until dry to form a nutritious meal.

[0031] Nutrimeal can be used to prepare a var...

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PUM

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Abstract

A nutritive food is made up of walnut kernel, chestnut, soybean, sesame, persimmon, lotus seed, red jujube, glutinous rice, salt, sugar and perfume through pulverizing, mixing, steaming and baking. It can be used as principal food ,or sandwich of other food, or raw material of other special food. Its advantages include small size, high quality, high resistance to hunger, long antistaling period, rich nutrients, low caloricity and low fat content.

Description

technical field [0001] The invention relates to a food meal and its preparation method and application, in particular to a nutritious meal, a preparation method of the nutritious meal and its use. Background technique [0002] In recent years, in-depth research on human nutrition has been carried out internationally, and the concept of modern food engineering technology has been proposed. The International Conference on Food Science and Technology held every four years in Sydney, Australia in October 1999 further clarified the themes of "natural" and "functional" modern food engineering, emphasizing that modern food technology should return to nature and lower The direction of calorie, low fat and functionalization has formed the leading trend of the world food industry. However, in the current domestic and foreign food markets, how to use natural raw materials to produce low-calorie, low-fat, functional products and make people not feel hungry is still an u...

Claims

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Application Information

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IPC IPC(8): A23L25/00
Inventor 胡均亮王春武
Owner 胡均亮
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