Instant vegetable eight-ingredient porridge and preparation method thereof

A technology for eight-treasure porridge and vegetables is applied in the field of convenient vegetable eight-treasure porridge preparation, which can solve the problems of inconvenience in carrying, lack of vitamins, incompatibility, etc., and achieve the effects of good economic and social benefits, long shelf life and easy portability.

Inactive Publication Date: 2011-11-02
SHANDONG SHIJICHUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production of eight-treasure porridge has the following quality problems in terms of technology: first, after the product is placed for a period of time, solid-liquid separation occurs, and water precipitation is serious, which affects the appearance and eating; second, after long-term storage, it will regenerate and become hard Soft and waxy taste; third, browning is prone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select millet, rice, corn, barley, mung beans, red beans, peanuts and soybeans that are newly produced in the year and are free from pollution, mildew and insects. Select the first-class dried jujube products with bright color, thick flesh, no mildew and no moths, wash them, remove the pits, and cut them into pieces for later use; choose fresh cabbage, sweet peppers and carrots harvested in the season, wash them and cut them into pieces , using low-temperature freeze-drying to remove the moisture in the vegetables and set aside. Accurately weigh 8 grams each of millet, rice, corn and barley, accurately weigh 7 grams each of mung beans, red beans, peanuts and soybeans, and accurately weigh 10 grams each of dried red dates, cabbage, sweet peppers and carrots. Soak millet, rice, corn, and barley for 2.5 hours; soak mung beans, red beans, peanuts, and soybeans for 8 hours. Mix the soaked millet, rice, corn, barley, mung bean, red bean, peanut and soybean with 210 grams of ...

Embodiment 2

[0017] Select millet, rice, corn, barley, mung beans, red beans, peanuts and soybeans that are newly produced in the year and are free from pollution, mildew and insects. Select the first-class dried jujube products with bright color, thick flesh, no mildew and no moths, wash them, remove the pits, and cut them into pieces for later use; choose fresh cabbage, sweet peppers and carrots harvested in the season, wash them and cut them into pieces , using low-temperature freeze-drying to remove the moisture in the vegetables and set aside. Accurately weigh 7 grams each of millet, rice, corn and barley, accurately weigh 7.5 grams each of mung beans, red beans, peanuts and soybeans, and accurately weigh 10.5 grams each of dried red dates, cabbage, sweet peppers and carrots. Soak millet, rice, corn, and barley for 3 hours; soak mung beans, red beans, peanuts, and soybeans for 10 hours. Mix the soaked millet, rice, corn, barley, mung bean, red bean, peanut and soybean with 210 grams ...

Embodiment 3

[0019] Select millet, rice, corn, barley, mung beans, red beans, peanuts and soybeans that are newly produced in the year and are free from pollution, mildew and insects. Select the first-class dried jujube products with bright color, thick flesh, no mildew and no moths, wash them, remove the pits, and cut them into pieces for later use; choose fresh cabbage, sweet peppers and carrots harvested in the season, wash them and cut them into pieces , using low-temperature freeze-drying to remove the moisture in the vegetables and set aside. Accurately weigh 7 grams each of millet, rice, corn and barley, accurately weigh 7 grams each of mung beans, red beans, peanuts and soybeans, and accurately weigh 10 grams each of dried red dates, cabbage, sweet peppers and carrots. Soak millet, rice, corn, and barley for 2.5 hours; soak mung beans, red beans, peanuts, and soybeans for 8 hours. Mix the soaked millet, rice, corn, barley, mung bean, red bean, peanut and soybean with 210 grams of ...

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PUM

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Abstract

The invention discloses an eight-ingredient porridge and a preparation method thereof. The eight-ingredient porridge is composed of millet, rice, corn, barley, mung bean, red bean, peanut, soybean, red date, celery cabbage, sweet pepper and carrot. Every 100g of eight-ingredient porridge respectively contains 7-8g of millet, 7-8g of rice, 7-8g of corn, 7-8g of barley, 7-8g of mung bean, 7-8g of red bean, 7-8g of peanut, 7-8g of soybean, 10-12g of celery cabbage, 10-12g of sweet pepper and 10-12g of carrot. The preparation process comprises the following steps: selecting, soaking, boiling, drying, pulverizing and the like. The instant vegetable eight-ingredient porridge disclosed by the invention has the advantages of abundant nutrition, high vitamin content and good mouthfeel and flavor, is hygienic and convenient to carry and eat, and is a natural healthy food without any pigment or preservative. The production technique has the advantages of simplicity, low production cost, and obvious economic and social benefits.

Description

technical field [0001] The invention relates to a method for preparing instant vegetable eight-treasure porridge, which belongs to the technical field of food processing, in particular to the technical field of deep processing of instant eight-treasure porridge. Background technique [0002] The original meaning of "eight treasure porridge" is to make porridge with eight different raw materials. But today, many "eight treasure porridge" have more than eight kinds of ingredients. "Eight-treasure porridge" generally uses japonica rice, glutinous rice or black glutinous rice as the main material, and then add auxiliary materials, such as mung beans, red beans, lentils, white lentils, red dates, peach kernels, peanuts, lotus seeds, longan, pine nuts, yam, lily, wolfberry , Gorgon fruit, barley rice, etc. are boiled into porridge. People in different regions of my country choose different materials according to their own food preferences. Different brands of canned "eight-trea...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/10A23L1/212A23L33/00A23L7/10A23L19/00
Inventor 高俊安朱凤杨庆利
Owner SHANDONG SHIJICHUN FOOD
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