Production method of canned salted porridge

A production method and savory technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of fear of eating, food destruction, only occasional consumption, etc., to achieve good consistency of tissue morphology, convenient mechanical filling, Smooth taste effect

Active Publication Date: 2009-09-23
扬州欣和生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 6

[0074] Example 6: Making preserved egg chicken porridge.

[0075] The processing method is the same as in Example 5, just change the lean pork to chicken.

example 7

[0076] Example 7: Making egg and pork porridge.

[0077] 1. Material preparation:

[0078]Weigh 250~270g of water, 14~16g of glutinous rice, 16~18g of brown rice, 6~8g of lean pork, 12~16g of hulled eggs, 30~40g of broth, 0.4~0.6g of salt, appropriate amount of spice, emulsifier (sucrose ester ) 0.2~0.3g.

[0079] 2. Prefabrication:

[0080] Soak the cleaned brown rice in warm water at 60-65°C for 2 to 3 hours and drain. Wash and drain the glutinous rice. Then stir and mix the brown rice and glutinous rice, set aside.

[0081] Wash the lean pork meat and cut into shreds, add garlic, spices and soy sauce and mix well, and marinate for 0.5 to 2 hours at an ambient temperature of 0 to 10°C. Then take out the marinated shredded pork and stir-fry until five to six mature, set aside.

[0082] After the shelled eggs are mixed evenly, add boiling water and stir quickly, set aside.

[0083] Heat the water to 60-70°C and mix it with emulsifier, broth, salt and white pepper to make a seasoni...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L7/148
Inventor 王国平
Owner 扬州欣和生物科技有限公司
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