Freeze-dried rice gruel and production technology thereof
A production process and freeze-drying technology, applied in application, food preparation, food science, etc., to achieve the effect of uniform color, simple preparation process and soft taste
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Embodiment 1
[0026] A production process of freeze-dried rice porridge is to complete the process steps of washing, soaking, steaming, simmering, slow freezing and freeze-drying of coarse grain grains.
[0027] Soak the rice in water for 20-30 minutes. The amount of water used for soaking is 2-4 times the mass of the rice, and the water temperature is 50-60°C. Said cooking is to add additives to the soaked grain coarse grains to form a mixture, then add boiling water, mix evenly, and cook. The composition and mass parts of the additives are: 10 parts of sodium bicarbonate, carbonic acid 15 parts of calcium, 3 parts of citric acid, 5 parts of vitamin C, 20 parts of brown rice flour. The added amount of boiling water is 7-8 times the quality of coarse cereal grains, and the amount of additives accounts for 5-6‰ of the quality of coarse cereal grains. Said simmering means simmering the cooked mixture for 10 minutes. The slow-freezing is to place the stewed mixture in a mold flatly, and slow-fr...
Embodiment 2
[0030] A freeze-dried rice porridge uses coarse grains of corn and oats, soaked in water for 30 minutes at a water temperature of 50°C, and the composition and mass parts of the additives are: 20 parts of sodium bicarbonate, 8 parts of calcium carbonate, and 8 parts of citric acid. Servings, 2 servings of vitamin C, 40 servings of brown rice flour, adding 6‰ of the quality of coarse grains.
[0031] The parts not mentioned above are the same as in Example 1.
Embodiment 3
[0033] A kind of freeze-dried rice porridge uses barley and sorghum, soaked in water for 20 minutes at a water temperature of 60°C, and the composition and mass parts of the additives are: 12 parts of sodium bicarbonate, 10 parts of calcium carbonate, and 4 parts of citric acid. Servings, 4 servings of vitamin C, 30 servings of brown rice flour, adding 5‰ of the quality of coarse grains.
[0034] The parts not mentioned above are the same as in Example 1.
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