Production method of canned salted porridge

Abstract

The invention discloses a production method of canned salted porridge, relating to the production technology of canned foods. Washed brown rice is immersed in mild water and then the water is drained; sticky rice is washed and then the water is drained; the brown rice and the sticky rice are mixed uniformly; meat shreds are seasoned under the environmental temperature of 0-10 DEG C and then sauted to rare to medium; water is heated to 60-70 DEG C, and then is mixed with emulsifying agents, broth, salt, white pepper powders to be made into dressing liquid; the dressing liquid is mixed with the broth to form broth liquid; the mixed-uniformly brown rice and sticky rice and garden sauces are respectively packaged into cans and heated to 85-90 DEG C and then the broth liquid is put into the cans; and the cans are sealed then placed into a pressure tank and treated for 40-50 minutes under the temperature of 120-125 DEG C and then rapidly cooled. The product is difficult to agglomerate and paste, has good taste and conformity of tissue shapes, good stability, uniform mixing and soft and smooth mouthfeeling. The invention further adopts the broth as the main dressing and further ensures the mellow taste and persisting taste and people do not feel dry in mouth after eating.

Description

Technical field [0001] The invention relates to a food processing and production process, especially a canned product production process. Background technique [0002] At present, the only thing available on the market is canned sweet porridge, which has a single taste, especially people are not used to eating desserts for a long time and often, but only occasionally. Therefore, a large number of canned sweet porridges cannot sell well for a long time. Coupled with almost one flavour produced by different manufacturers, consumption has shown a downward trend. In addition, for diabetics, it is even more difficult to eat it. [0003] The so-called porridge is mainly rice. In the current research and development of salty porridge, people are limited to using rice or glutinous rice as the main raw material. The processed porridge is either mushy, poor in taste, or layered , The vision and taste are directly affected. In addition, due to the need to use table salt, it is easy to cause...

AI Technical Summary

Problems solved by technology

[0002] Currently available on the market is only canned sweet porridge, which has a single taste, and people are not accustomed to eating desserts for a long time and often, so they can only eat them occasionally.

Therefore, a large number of canned sweet porridge cannot be sold well for a long time, and with almost one taste produced by different manufacturers, the consumption is on a downward trend

In addition, for diabetic patients, it is even more afraid to eat it with confidence.

[0003] The so-called porridge is mainly based on rice. In the existing field of research and development of salty porridge, people are limited to using rice or glutinous rice as the main raw material. , visual and taste are directly affected

In addition, due to the need to use salt, it is easy to cause corrosion of the packaging jar and directly damage the food in it. Therefore, even the salty porridge made cannot be stored for a long time.