阅读说明：本技术 一种冲调式豆类食品及其制备方法 (Brewing type bean food and preparation method thereof ) 是由 路国廷 于 2020-05-11 设计创作，主要内容包括：本发明提供一种冲调式豆类食品及其制备方法,涉及食品领域。一种冲调式豆类食品,包括按重量份数计的以下原料：大豆粉40-80份、干果粉15-20份、面粉5-15份、肉类食材10-20份。其中面粉可以在50-65℃下进行烘烤,至所述面粉的熟化度为80-90％后,再与其他原料混合即得该冲调式豆类食品。面粉采用上述烘烤温度,可以减少烘烤过程中面粉的营养流失,同时也使面粉的口感更加细腻。熟化度的限制可以使冲泡后的面粉能够达到更好的口感,同时便于与其他食材搭配入口时,整体感受较佳。四类原料的配合食用,可以保证人体每日所需的营养摄取量。冲泡食用的方式也非常方便、快捷。(The invention provides a brewing type bean food and a preparation method thereof, relating to the field of foods. A brewing type bean food comprises the following raw materials in parts by weight: 40-80 parts of soybean meal, 15-20 parts of dry fruit powder, 5-15 parts of flour and 10-20 parts of meat food. Wherein the flour can be baked at 50-65 deg.C until the flour has a maturation degree of 80-90%, and then mixed with other raw materials to obtain the brewed bean food. The baking temperature of the flour can reduce the nutrient loss of the flour in the baking process and make the flour have finer taste. The limitation of the curing degree can enable the brewed flour to achieve better taste, and meanwhile, when the brewed flour is conveniently matched with other food materials to enter the mouth, the whole feeling is better. The four raw materials are matched for eating, so that the daily required nutrient intake of a human body can be ensured. The mode of brewing and eating is very convenient and fast.)

1. The brewing type bean food is characterized by comprising the following raw materials in parts by weight: 40-80 parts of soybean meal, 15-20 parts of dry fruit powder, 5-15 parts of flour and 10-20 parts of meat food.

2. The reconstituted legume food product of claim 1, wherein the dried fruit powder comprises one or more of chestnuts, cashews, walnuts, hazelnuts, pistachios, almonds, peanuts.

3. The reconstituted legume food product of claim 1, wherein the meat food material comprises one or more of beef, lamb, pork, chicken, fish, rabbit, duck, goose.

4. The reconstituted legume food product of claim 1, further comprising, in parts by weight, 2-5 parts of puffed potatoes, 1-3 parts of puffed corn, 2-4 parts of puffed rice, and 1-3 parts of puffed potatoes.

5. The reconstituted bean food according to claim 1, further comprising 5-10 parts by weight of cordyceps militaris fruit body, 5-10 parts by weight of red date, 5-10 parts by weight of milk powder and 5-10 parts by weight of green tea powder.

6. A method of preparing the reconstituted legume food product of any one of claims 1 to 5, comprising:

baking the flour at 50-65 ℃ until the curing degree of the flour is 80-90%, and mixing the flour with the soybean meal, the dried fruit powder and the meat food.

7. The method of claim 6, wherein the fresh meat and the fishy smell removing agent are mixed and pickled at a weight ratio of 3-5:1-2, the pickled meat is pickled at 0-5 ℃ for 4-8 days, the fresh meat is added into clear water and boiled at 75-85 ℃ for 30-50 minutes, the boiled meat is dried and ground into powder to obtain meat meal, and the meat meal is mixed with the soybean meal, the dried fruit meal and the cooked flour;

the fishy smell removing agent comprises the following raw materials in parts by weight:

2-5 parts of star anise, 3-7 parts of liquorice, 2-6 parts of fennel, 2-5 parts of pepper, 5-8 parts of galangal, 3-8 parts of myrcia, 3-7 parts of nardostachyos root and rhizome, 3-7 parts of dried pepper, 2-6 parts of cassia bark, 2-7 parts of cardamom, 3-7 parts of tsaoko amomum fruit and 2-6 parts of fructus amomi.

8. The method of preparing reconstituted legume food according to claim 7, wherein the cooked fresh meat is cut into pellets of 1-5g in weight, the pelletized poultry is cooked at 50-60 ℃ for 10-20 minutes, after the pelletized poultry is cooled, the pelletized poultry is dried under a vacuum of 0.05-0.09MPa for 25-40 minutes, and then the dried poultry is ground into powder to obtain meat meal, which is then mixed with the soy flour, the dried fruit meal and the cooked flour.

9. The method of producing reconstituted legume food product of claim 6,

adding monoglyceride and beta-cyclodextrin into water, soaking for 60-90 min, heating at 50-60 deg.C for 10-15 min, cooling, adding defatted dry fruit powder, homogenizing under 40-50MPa, and spray drying at inlet temperature of 170-180 deg.C and outlet temperature of 90-95 deg.C to obtain the dry fruit powder.

10. The method of claim 6, wherein the soybean is prepared by steaming soybean at 90-100 deg.C for 60-80 min, mashing, sun drying, air drying, and breaking cell wall.

Technical Field

The invention relates to the field of food, and particularly relates to brewing type bean food and a preparation method thereof.

Background

Soybeans (known as Glycine max (Linn.) Merr.) are commonly known as soybeans. The soybean contains comprehensive nutrients and is rich, and each 100 g of soybean contains 36.3 g of protein, 18.4 g of fat, 25.3 g of sugar, 412 kcal of heat, 367 mg of calcium, 571 mg of phosphorus, 11 mg of iron, 0.4 mg of carotene, 10.79 mg of vitamin B, 20.25 mg of vitamin B and 2.1 mg of nicotinic acid. The soybean protein contains various amino acids necessary for human body, especially helium amino acids necessary for human body such as lysine, leucine, threonine, etc. In addition, the soybean also contains soybean isoflavone, and has effects of resisting oxidation, reducing cholesterol, preventing osteoporosis, and preventing cardiovascular diseases. At present, the pace of life of people is faster and faster, the work is more and more busy, and people often have insufficient time to eat a nutritious meal, so that the influence on the physical health of people is great.

Disclosure of Invention

The invention aims to provide a brewing type bean food which is convenient to eat and rich in nutrition.

Another object of the present invention is to provide a method for preparing reconstituted legume food, which is simple and easy to perform and is easy to mass produce.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The invention provides a brewing type bean food which mainly comprises the following raw materials in parts by weight: 40-80 parts of soybean meal, 15-20 parts of dry fruit powder, 5-15 parts of flour and 10-20 parts of meat food.

The invention provides a preparation method for preparing the brewing type bean food, which mainly comprises the following steps:

baking flour at 50-65 deg.C until the flour has a curing degree of 80-90%, and mixing flour with semen glycines powder, dried fruit powder, and meat food.

The brewing type bean food and the preparation method thereof provided by the embodiment of the invention at least have the following beneficial effects:

the embodiment of the invention provides a brewing type bean food, which comprises the following raw materials in parts by weight: 40-80 parts of soybean meal, 15-20 parts of dry fruit powder, 5-15 parts of flour and 10-20 parts of meat food. Wherein the flour can be baked at 50-65 deg.C until the flour has a maturation degree of 80-90%, and then mixed with other raw materials to obtain the brewed bean food. The baking temperature of the flour can reduce the nutrient loss of the flour in the baking process and make the flour have finer taste. The limitation of the curing degree can enable the brewed flour to achieve better taste, and meanwhile, when the brewed flour is conveniently matched with other food materials to enter the mouth, the whole feeling is better. The soybean and the flour are matched and can be complemented, so that the edible nutritive values of the soybean and the flour are greatly improved. The dried fruit powder and the meat can not only blend the brewing taste of the whole food, but also enrich the nutrition of the food. The four raw materials are matched for eating, so that the daily required nutrient intake of a human body can be ensured. The food is convenient and fast to brew, and people who work and live busy can eat the food with rich nutrition.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

A brewing type bean food mainly comprises the following raw materials in parts by weight: 40-80 parts of soybean meal, 15-20 parts of dry fruit powder, 5-15 parts of flour and 10-20 parts of meat food. The four raw materials are matched for eating, so that the daily required nutrient intake of a human body can be ensured. The food is convenient and fast to brew, and people who work and live busy can eat the food with rich nutrition. It should be noted that the meat food material can be made into meat powder or jerky.

The soybeans are commonly called soybeans. The soybean contains more comprehensive nutrients and is rich in nutrients. Compared with pork in the same amount, soybean has 1 time more protein, 33 times more calcium and 26 times more iron, and the price of soybean is much lower than that of pork. Soybean protein contains various amino acids necessary for human body, particularly, lysine, leucine, threonine and other human essential helium acids are more, and only methionine is less, which is contrary to general cereal food. Therefore, the soybean and the grain can be mixed and eaten complementarily, and the nutritive value of the soybean and the grain is greatly improved. The soybean contains a large amount of fat and unsaturated fatty acid, particularly has the most abundant content of linolenic acid, and has great effect on preventing diseases such as arteriosclerosis, coronary heart disease, hypertension and the like. Soybeans also contain about 1.5% phospholipids. Phospholipids are the basic components of cells and play an important role in maintaining the health of the nerves, liver, bones and skin of humans.

The seeds of soybeans contain 17% oil and 63% meal, of which 50% is protein. Because the soybean does not contain starch, it is suitable for diabetic patients. The soybean contains plant estrogen which can effectively inhibit the production of estrogen in human body, and the high estrogen is one of the main causes of breast cancer. Experiments prove that the proportion of breast cancer of a group of mice eating the soybean powder is 70 percent lower than that of mice not eating the soybean powder. In addition, soybean contains a compound called indole-3-carbinol, which increases the amount of an important enzyme in the body and helps break down excess estrogen and prevent breast cancer.

Of course, other beans or beans may be further added in other embodiments of the present invention, such as: red bean, black bean, mung bean, pea, broad bean and other common beans.

Dry fruit, i.e. fruit whose pericarp is ripe and is in a dry state. The dry fruits are divided into dehiscent fruits and closed fruits, and most of them are rich in proteins, vitamins, lipids and the like.

Further, the dry fruits selected in the embodiment mainly include one or more of Chinese chestnuts, cashews, walnuts, hazelnuts, pistachios, almonds and peanuts. The addition of one or more dry fruits can not only enrich the nutrition of the brewed bean food, but also blend the taste of the brewed bean food, so that the taste of the brewed bean food is more fragrant, smooth and balanced.

The chestnut is a delicious name of 'the king of dried fruit', also named as chestnut, big chestnut and chestnut, has fragrant smell, and is a superior fruit for invigorating stomach and tonifying kidney. The Chinese chestnut contains rich unsaturated fatty acid, vitamins and minerals, can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases, and is a good tonic product with the functions of resisting senility and prolonging life. Chestnut is sweet in taste and warm in nature, and enters spleen, stomach and kidney meridians; has the functions of nourishing stomach, invigorating spleen, invigorating kidney, strengthening muscle and tendon, promoting blood circulation and stopping bleeding.

The fat component in the cashew nuts is mainly unsaturated fatty acid, so that the cashew nuts have a good blood vessel softening effect and are beneficial to protecting blood vessels and preventing and treating cardiovascular diseases. It contains rich oil, has effects of loosening bowel to relieve constipation, caring skin, and preventing aging. Frequent eating of cashew nuts has the effects of building up the body, improving the disease resistance of the organism, enhancing the sexual desire, strengthening the body weight and the like.

The walnut has rich nutritive value and is reputed by 'Wansui', 'Changshou' and 'health preserving treasure'. 86% of fat in walnut is unsaturated fatty acid, walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. By eating the walnut frequently, the possibility of suffering from depression can be reduced, the risk of suffering from breast cancer is reduced, and the function of relieving blood static pressure is realized to help the human body to better respond to the external pressure.

The hazelnut is rich in nutrition, and the nutlet contains rich carotene, vitamin B1, vitamin B2 and vitamin E besides protein, fat and sugar. The hazelnut has complete 8 kinds of amino acids needed by human body, and the content of the hazelnut is far higher than that of the walnut. The content of various microelements such as calcium, phosphorus and iron in hazelnut is higher than that of other nuts. The hazelnut is rich in special components such as grease (mostly unsaturated fatty acid), protein, carbohydrate, vitamin (vitamin E), mineral, sugar fiber, beta-archasterol, antioxidant carbolic acid and the like, and eight amino acids and trace elements required by human beings.

The pistachio nut is a high-nutrition food, and each 100 g of nut contains 20 micrograms of vitamin A, 59 micrograms of folic acid, 3 milligrams of iron, 440 milligrams of phosphorus, 970 milligrams of potassium, 270 milligrams of sodium and 120 milligrams of calcium, and also contains nicotinic acid, pantothenic acid, mineral matters and the like. The oil content of the kernel is as high as 45.1%. The pistachio nuts contain rich grease, have the effect of relaxing bowel and are beneficial to expelling toxin of organisms. The pistachio nuts are nourishing food medicines, are sweet and nontoxic in taste, warm the kidney and spleen, tonify deficiency, regulate middle warmer and smooth qi, and can treat neurasthenia, edema, anemia, malnutrition, chronic diarrhea and dysentery and other symptoms.

The almonds used in the embodiment of the invention are sweet almonds, so that the food safety is higher. Because the almonds are rich in protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and other nutritional ingredients, the content of the carotene is second to that of the mangos in the fruits, and the almonds are called as anticancer fruits. The almond contains rich fatty oil and has the function of reducing cholesterol, so the almond has good function of preventing and treating cardiovascular system diseases. The theory of traditional Chinese medicine and traditional Chinese medicine considers that the Daping has the effects of promoting the production of body fluid to quench thirst, moistening lung and relieving asthma, and is commonly used for health care and treatment of patients with lung dryness, cough and asthma and the like.

Peanuts are one of the popular traditional foods of common people, and have the reputation of 'Changsheng fruits' since ancient times. Folk Hangulo: the peanut can be used for preserving health after being eaten frequently, and researches show that the peanut has certain medicinal value and health-care function. For example:

reducing cholesterol: the peanut oil contains a large amount of linoleic acid, and the substance can decompose cholesterol in a human body into bile acid to be discharged out of the body, so that the cholesterol is prevented from being deposited in the body, and the incidence rate of various cardiovascular and cerebrovascular diseases caused by the cholesterol exceeding a normal value in the human body is reduced.

And (3) delaying human aging: the content of zinc element in the peanuts is generally higher than that of other oil crops. The zinc can promote the development of children brain, enhance the memory function of brain, activate brain cells of middle-aged and elderly people, effectively delay premature aging of human body, and has anti-aging effect.

Promoting the skeletal development of children: the peanut has rich calcium, can promote bone development of children, and can prevent bone degenerative diseases of the elderly. The peanut is rich in fatty oil and protein, and has effects of nourishing blood and promoting lactation for puerperal hypogalactia patients.

And (3) tumor prevention: the peanut and peanut oil contain resveratrol which is a natural polyphenol substance with strong biological activity. It is a natural chemical prophylactic agent for tumor diseases, and can reduce platelet aggregation, and prevent and treat atherosclerosis, cardiovascular disease and cerebrovascular disease. Resveratrol is listed as one of the most effective anti-aging substances. Related peanut products such as peanuts and peanut oil rich in resveratrol have greater effects on diet and health.

The flour is prepared by grinding wheat. The flour in the embodiment can be further stone-milled flour, namely flour without any additive processed by using a traditional stone mill (the rotation speed of the stone mill is generally 20 rpm). The low-speed grinding and low-temperature processing do not destroy the nutrient substances in the wheat, so that the stone-milled flour maximally retains various nutrient substances such as protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1, B2 and the like in the wheat, and particularly the carotene and the vitamin E in the stone-milled flour are 18 times of those in other flours. Its low-speed grinding feature can keep the molecular structure of flour, and has no need of any additive. When the flour is cooked, the soup color of the stone-milled flour is light yellow, and the soup color of other flour containing additives is white. Therefore, the stone-milled flour keeps the original taste and flavor of wheat, and various wheaten foods made of the stone-milled flour have flexible mouthfeel, rich wheat flavor and higher nutritional value, and are real natural green health foods. When a user drinks the brewing type bean food, the stone-milled flour is made into soup with strong fragrance by brewing with boiling water, so that the other three raw materials are more delicious after being soaked in the soup, the appetite of people is greatly increased, and meanwhile, nutrient substances in the food are more easily absorbed by the human body.

The meat food is prepared from meat and other tissues which can be eaten by various animals, and is processed into meat foods with different types and tastes by different degrees and methods. Generally, common meat includes livestock meat and poultry meat. The livestock meat may be pork, beef, mutton, rabbit meat, etc., and the fowl meat may be chicken, duck, goose meat, etc. According to the embodiment of the invention, the meat food material is made into meat powder, so that the meat powder is convenient for later-stage brewing and eating by users. The meat is rich in amino acids, proteins, fatty acids, B vitamins and minerals, and is an important food for human beings. The soybean and meat food materials are eaten together, so that the plasma can be emulsified, the particles of cholesterol and fat are reduced, the cholesterol and fat are suspended in the plasma, the cholesterol and fat are not easy to deposit on the vessel wall, and the formation of hardened plaques is prevented.

The meat of the meat food material can be selected from various edible meats, and in the embodiment of the invention, the meat adopted by the meat food material mainly comprises one or more of beef, mutton, pork, chicken, fish, rabbit meat, duck meat and goose meat. The addition of one or more kinds of meat can not only enrich the nutrition of the brewed bean food, but also make the brewed bean food have special fragrance, and the brewed bean food has strong fragrance after being brewed, so that the appetite of eaters is better, and the lip and teeth are fragrant after being eaten.

Beef is rich in sarcosine, has a higher sarcosine content than any other food, and is particularly effective in strengthening muscle and strength. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively supplementing adenosine triphosphate, and enabling training to last longer. The beef also contains sufficient vitamin B6, and can enhance immunity, promote protein metabolism and synthesis, and promote body recovery after stress training. The beef also contains alanine which can generate sugar from protein in the diet, and when the intake of carbohydrate is insufficient, the alanine can supply energy required by muscles to relieve the insufficiency, so that the body can continue training.

Mutton can defend wind-cold and nourish body. Has therapeutic and tonic effects on cough due to wind-cold evil, chronic tracheitis, asthma due to cold deficiency, sexual impotence due to kidney deficiency, abdominal psychroalgia, asthenia, aversion to cold, soreness of the waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, and asthenia after illness or parturition, and is suitable for winter.

Among the meat of livestock, pork has the lowest protein content and the highest fat content. Lean pork has high protein content, and can contain up to 29 g of protein and 6g of fat per 100 g of lean pork. The fat content of pork is also reduced after cooking and stewing. Pork also contains abundant vitamin B, so that the body feels more powerful. Pork also provides fatty acids essential to the human body. Pork has sweet taste, and has effects of nourishing yin, moistening dryness, providing heme (organic iron) and cysteine for promoting iron absorption, and improving iron deficiency anemia.

The chicken contains vitamin C, E, has high protein content, multiple types and high digestibility, is easily absorbed and utilized by human body, has the effects of enhancing physical strength and strengthening body, contains phospholipids which have important effect on human body growth and development, and is one of important sources of fat and phospholipids in Chinese dietary structure. The chicken has good dietary therapy effect on malnutrition, intolerance of cold, fatigue, irregular menstruation, anemia, weakness and the like. According to the traditional Chinese medicine, the chicken has the effects of warming the middle-jiao and tonifying qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood and vessels and strengthening muscles and bones.

The fish meat is easy to be absorbed by human body, 100 g of fish meat ensures half of protein required by human body every day. The fish meat also can supply vitamins A, D, E required by human body. The fish meat also contains various fatty acids, which can prevent blood viscosity from increasing, effectively prevent heart disease, and strengthen brain, nervous tissue and retina of eyes. These fatty acids are more indispensable to pregnant women and infants. A recent study by scientists has shown that fatty acids also play a role in the treatment of chronic inflammation, diabetes and certain malignancies.

The rabbit meat has tender texture, delicious taste and rich nutrition, has very high digestibility (up to 85 percent) compared with other meat, and is very easy to digest and absorb after eating. Rabbit meat is a food with high protein, low fat and low cholesterol, has nutrition, does not make human fat, and is an ideal 'beauty food'. Rabbit meat has protein content as high as 21.5%, almost 2 times that of pork and 18.7% more than that of beef, while fat content is only 3.8%, which is 1/16 for pork and 1/5 for beef.

The duck meat has high nutritive value and much higher protein content than livestock meat. The duck meat has moderate fat and carbohydrate content, and particularly, the fat is uniformly distributed in the tissues of the whole body. The fatty acid in the duck meat is mainly unsaturated fatty acid and low-carbon saturated fatty acid, and the content of the saturated fatty acid is obviously less than that of pork and mutton. Research shows that fat in duck meat is different from butter or lard, the proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is close to an ideal value, the chemical components of the duck meat are similar to olive oil, the duck meat has the effect of reducing cholesterol, is beneficial to preventing and treating cardiovascular and cerebrovascular diseases, and is particularly suitable for people who worry about atherosclerosis caused by too much saturated fatty acid intake.

The goose meat is rich in nutrients, contains various amino acids, proteins, vitamins, nicotinic acid, sugar and trace elements necessary for human body, has low fat content and high unsaturated fatty acid content, and is very beneficial to human health. The goose meat has high protein content, and according to measurement, the goose meat has higher protein content than duck meat, chicken meat, beef and pork, and the goose meat has higher lysine content than broiler chicken. The theory of traditional Chinese medicine considers that goose meat has sweet and flat taste, has the effects of nourishing yin, tonifying qi, warming stomach, promoting secretion of saliva, dispelling wind-damp and preventing aging, and is the top grade of traditional Chinese medicine diet therapy. It has effects in invigorating qi, tonifying deficiency, regulating stomach function, quenching thirst, relieving cough, eliminating phlegm, and removing plumbum toxin. It can also be used for treating and preventing cough, especially common cold, acute and chronic tracheitis, chronic nephritis, senile edema, emphysema, asthma, and phlegm stagnation.

Furthermore, the brewing type bean food also comprises 5-10 parts of cordyceps militaris fruit bodies, 5-10 parts of red dates, 5-10 parts of milk powder and 5-10 parts of green tea powder according to parts by weight. Of course, if the cordyceps militaris is to be directly brewed and eaten, the red dates and the cordyceps militaris sporocarp are preferably made into powder. The addition of the four raw materials improves the nutritional value of the reconstituted bean food, promotes the absorption of the nutritional ingredients by human bodies, reduces the storage of fat in the bodies and is beneficial to keeping more and more healthy bodies of users. Of course, soymilk powder may be further added.

The cordyceps militaris sporocarp is a reproduction body (equivalent to a fruit body of a plant) which generates reproduction cell spores, wherein the reproduction cell spores are generated by a golden yellow, orange or orange rod-shaped object growing from a pupa body after cordyceps militaris reproduction cell spores (equivalent to seeds of the plant) drift with wind and stick to pupas of certain insects, and the hyphae germinate and invade into the pupa body to absorb nutrients. The modern scientific demonstration department of antler and cordyceps militaris not only has special nutritional value, but also has obvious medicinal value. Comprises four cordyceps components: cordycepin, cordycepic acid, cordyceps polysaccharide and cordyceps SOD. The medicinal value of various bioactive substances such as cordyceps polysaccharide, SOD and the like is most obvious. Cordycepic acid (mannitol) can remarkably reduce intracranial pressure and promote metabolism, thereby relieving cerebral hemorrhage and cerebral thrombosis. Cordycepin is a nucleoside substance with antibacterial activity, and has strong inhibitory effect on nuclear polyadenylic acid polymerase.

The red dates are sweet in taste and warm in nature, enter spleen and stomach channels, and have the functions of tonifying middle-jiao and Qi, nourishing blood and soothing nerves and relieving drug properties. Modern pharmacology finds that the red dates contain rich nutritional ingredients such as proteins, saccharides, organic acids, vitamin A, vitamin C, various trace calcium, amino acids and the like.

Milk powder is mainly a product produced by animal milk. The embodiment of the invention mainly refers to powder prepared by taking milk of cows as a raw material and carrying out processes of disinfection, degreasing, dehydration, drying and the like. In other embodiments, goat milk may be used.

Powdered green tea is used as green tea powder. The green tea powder has good antioxidant and tranquilizing effects, and can relieve fatigue. The green tea contains vitamin C and flavonoid, wherein the flavonoid can enhance the antioxidant effect of the vitamin C in the green tea powder, and the flavonoid is also a precious nutrient, so that the green tea can effectively maintain skin whitening. The green tea powder can be taken for promoting constipation relieving, weight reducing, body constitution beautifying, and body weight reducing.

Furthermore, the reconstituted bean food also comprises 2-5 parts of puffed potatoes, 1-3 parts of puffed corns, 2-4 parts of puffed rice and 1-3 parts of puffed potatoes in parts by weight.

The tissue structure of the puffed food is porous and fluffy, and the puffed food tastes crisp, crisp and sweet, but is not suitable for being eaten too much. During the expansion treatment, the plant raw material rich in protein is extruded and expanded at high temperature for a short time, the protein is thoroughly denatured, the tissue structure is changed into porous shape, and the contact with digestive enzyme of human body is facilitated, so that the utilization rate and the digestibility of the protein are improved, and the regeneration phenomenon of the product is not easy to generate. The addition of the puffed food can enrich the variety of the tastes of the brewed bean food, and a user can conveniently select different tastes according to own taste preferences.

The reconstituted legume food product may be prepared in the following manner:

baking flour at 50-65 deg.C until the maturity of flour is 80-90% (maturity can be determined according to industry common method). Of course, in other embodiments, flours meeting the above maturity requirements may also be purchased directly. The baking temperature of the flour can reduce the nutrient loss of the flour in the baking process and make the flour have finer taste. The limitation of the curing degree can enable the brewed flour to achieve better taste, and meanwhile, when the brewed flour is conveniently matched with other food materials to enter the mouth, the whole feeling is better.

Mixing fresh meat and fishy smell removing agent at a weight ratio of 3-5:1-2, pickling at 0-5 deg.C for 4-8 days, adding into clear water, and decocting at 75-85 deg.C for 30-50 min.

The fishy smell removing agent comprises the following raw materials in parts by weight:

2-5 parts of star anise, 3-7 parts of liquorice, 2-6 parts of fennel, 2-5 parts of pepper, 5-8 parts of galangal, 3-8 parts of myrcia, 3-7 parts of nardostachyos root and rhizome, 3-7 parts of dried pepper, 2-6 parts of cassia bark, 2-7 parts of cardamom, 3-7 parts of tsaoko amomum fruit and 2-6 parts of fructus amomi.

The fishy smell removing agent is used according to the formula, so that the fishy smell and the mutton smell can be removed, and the taste and the flavor of meat can be improved. The process of pickling the fishy smell removing agent and the fresh meat can also avoid the defects of more carcinogenic substances and reduced food safety caused by the conventional pickling of meat products; meanwhile, the fishy smell removing agent is used, so that the lipid content in meat is reduced, the protein content is increased, a large amount of selenium can be reserved, the quality of meat is improved, and the nutrition richness and the health of meat are improved. In addition, the boiling temperature of the fresh meat in the clear water is not too high, and the boiling time is not too long, so that the nutrient loss of the meat in the boiling process is reduced, and the meat is prevented from being too hard to influence the mouthfeel.

Cutting the boiled fresh meat into particles with the weight of 1-5g, and boiling the granular poultry meat at 50-60 ℃ for 10-20 minutes to ensure the curing uniformity of the meat and the mouthfeel uniformity when the meat is finally brewed and eaten. Cooling the granular poultry meat, placing the granular poultry meat in an environment with the vacuum degree of 0.05-0.09MPa, cooling and drying for 25-40 minutes, and grinding the dried poultry meat into powder to obtain the required meat powder. Of course, in other embodiments, meat meal obtained by curing treatment can be directly purchased in the market.

Adding monoglyceride and beta-cyclodextrin into water, soaking for 60-90 min, and heating at 50-60 deg.C for 10-15 min. Cooling, adding defatted dry fruit powder, homogenizing under 40-50MPa, and spray drying at inlet temperature of 170-180 deg.C and outlet temperature of 90-95 deg.C. Finally, the required dry fruit powder is obtained.

Steaming and boiling soybean at 90-100 deg.C for 60-80 min, mashing, sun drying, air drying, and breaking cell wall to obtain the final product.

And finally, mixing the processed raw materials to obtain the required brewing type bean food. When eaten, the food can be eaten after being brewed with boiled water. The brewing type bean food can be bagged in a common vacuum packaging mode of food packaging, and is convenient for a user to carry.

The features and properties of the present invention are described in further detail below with reference to examples.