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Method for preparation of instant gruel

A manufacturing method and technology of instant porridge, which is applied in food preparation, application, climate change adaptation, etc., can solve the problems of large volume, difficult transportation, high price, and unsuitable ingredients for instant noodles to cultivate strong, etc., to achieve the benefits of gastrointestinal consumption and market share Reduced effect

Inactive Publication Date: 2008-01-02
吴欢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The designer of the present invention has done following market research according to the warning of the large price increase of instant noodles nationwide in recent days: (1) there are a lot of condiments in the instant noodles, though they can be used voluntarily with people, but they are discarded too much, resulting in high cost and large waste; (2) Instant noodles have the idea and practice of monopolizing the domestic market. In publicity, they vigorously publicize how many bags of instant noodles are consumed by scientific researchers and journalists when they have results, etc., and do everything possible to make students eat them as fashion when entering the market; ( 3) The ingredients of instant noodles are not suitable for cultivating a strong next generation
Philosophy tells people a truth, when things go to the high end, they will definitely attract people’s attention, and the price increase of instant noodles will definitely prompt people to do further research on the food structure, so the designer came up with the idea of ​​using white rice porridge instead of instant noodles , before the present invention was not made, there was no instant porridge that could be stuffed with boiling water as instant noodles on the market. Some instant porridges were improved in various ways in the formula. There are disadvantages of high cost, high price, large volume and difficult transportation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Put 1 volume of rice and 10 times the volume of water into the pressure cooker and turn on high heat until the pressure cooker sprays steam, then change to low heat and cook for 10 minutes, then let it cool naturally and it will become liquid porridge.

[0018] 2. Take out the above liquid porridge and put it on a stainless steel plate to dry in the sun without breaking it. This is the paste of dry porridge.

[0019] 3. Pack the above-mentioned dry porridge paste into 1 bag of 50 grams for simple packaging.

[0020] 4. Take out the above-mentioned bagged dry porridge paste, put it into a bowl, rinse with boiling water 8 times, cover it, and when the boiling water cools to 65°C, you can use bagged mustard and duck eggs as food.

Embodiment 2

[0022] 1. Put 1 volume of rice and 10 times the volume of water into an ordinary pot, boil the water over high heat, then boil it over medium and low heat for 1 hour, and let it cool naturally;

[0023] 2. Take out the above-mentioned liquid porridge and place it in a flat-bottomed bowl in a 500-gram portion, and put it in the sun to dry. It can be dried in two hours in summer, and it can be dried in about two days in winter;

[0024] 3. Collect and pack the above dry porridge;

[0025] 4. Take out the above-mentioned bagged dry porridge paste, put it into a bowl, rinse with boiling water 8 times, cover it, and when the boiling water cools to 65°C, you can use bagged mustard and duck eggs as food.

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PUM

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Abstract

The invention discloses a method for preparing instant gruel, belonging to foodstuff production technique field. The method comprises following steps: (1)feeding water and rice into pressure cooker, heat with big fire until the gas is injected out, changing into small fire and heating for 10 minutes, cooling naturally and getting liquid gruel, the volumetric ratio between water and rice is 1: 10; (2)taking liquid gruel out and feeding it into stainless steel board, sun drying but not breaking, and getting paste gruel; (3)packing said paste gruel with 50g for one bag; (4)putting bag paste gruel into hot water, with its volume being 8 times than that of gruel, covering, cooling to 65 Deg. C, adding some tuber mustard and salty duck egg . The invention is characterized by saved money, and suitability for long period usage.

Description

technical field [0001] The invention relates to a method for manufacturing instant porridge, in particular to a method for manufacturing instant porridge made by drying white rice porridge in the sun, and belongs to the technical field of food production. Background technique [0002] The designer of the present invention has done following market research according to the warning of the large price rise of instant noodles nationwide recently: (1) there are a lot of condiments in the instant noodles, though they can be adopted voluntarily by people, but they are discarded too much, resulting in high cost and large waste; (2) Instant noodles have the idea and practice of monopolizing the domestic market. In publicity, they vigorously publicize how many bags of instant noodles are eaten by scientific researchers and journalists when they have results, etc., and do everything possible to make students eat them as fashion when entering the market; ( 3) The ingredients of instant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L7/126
CPCY02A40/90
Inventor 吴欢
Owner 吴欢
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