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Coarse cereal porridge

A technology of miscellaneous grain porridge and miscellaneous grains, which is applied in the field of convenience food, can solve the problems of mildew and deterioration, short shelf life, etc., and achieve the effect of increasing viscosity and eating convenience

Inactive Publication Date: 2012-01-04
王兴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, the porridge needs to be boiled on the stove. If you want to drink a bowl of fresh porridge during the journey, there is no condition to make it. So there are instant porridges such as eight-treasure porridge. Because they contain a lot of water, this kind of instant porridge has a short shelf life. There is a case of mildew and deterioration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 is a miscellaneous grain porridge, which is obtained by aseptic packaging after mixing various ripened small miscellaneous grains, whole potato powder and ripened barley kernels by weight (g / g) of 30:3:1; The small miscellaneous grains are prepared by mixing ripe corn grits, pea grits, oatmeal, and tartary buckwheat grits in a weight ratio of 1:1:1:1.

Embodiment 2

[0023] Embodiment 2 A miscellaneous grain porridge, which is obtained by aseptic packaging after mixing various cooked small miscellaneous grains, whole potato powder and ripened barley kernels in parts by weight (g / g) of 60:6:2; The small miscellaneous grains are prepared by mixing ripe corn grits, pea grits, oatmeal, and tartary buckwheat grits in a weight ratio of 1:1:1:1.

Embodiment 3

[0024] Embodiment 3 A miscellaneous grain porridge, which is obtained by aseptic packaging after mixing various cooked small miscellaneous grains with whole potato powder and ripened barley kernels in parts by weight (g / g) of 120:12:4; The small miscellaneous grains are prepared by mixing ripe corn grits, pea grits, oatmeal, and tartary buckwheat grits in a weight ratio of 1:1:1:1.

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PUM

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Abstract

The invention relates to coarse cereal porridge. The coarse cereal porridge is obtained by the steps of: mixing various cooked small coarse cereals, potato flakes and cooked coix seed in a weight ratio of (30-480):(3-48):(1-16), and performing aseptic packaging, wherein the cooked small coarse cereals are prepared by mixing cooked corn grits, pea grits, rolled oats and bitter buckwheat grits in a weight ratio of 1:1:1:1. The coarse cereal porridge has rich nutrition, is convenient to eat, and meets the demand of people on eating fresh coarse cereal porridge under the condition that the meal cannot be cooked conveniently due to journeys, extra work and the like.

Description

technical field [0001] The invention relates to an instant food, in particular to a multigrain porridge. Background technique [0002] Porridge is an indispensable food for all ages, especially multigrain porridge, which is very popular because of its unique taste and rich nutrition. Generally speaking, the porridge needs to be boiled on the stove. If you want to drink a bowl of fresh porridge during the journey, there is no condition to make it. So there are instant porridges such as eight-treasure porridge. Because they contain a lot of water, this kind of instant porridge has a short shelf life. There is a case of mildew and deterioration. [0003] Convenience ready-to-eat foods, such as instant noodles, are easy to store, carry, and eat. They are hygienic and safe in plastic packaging, and have become one of the important meals for travel and overtime. [0004] Modern people eat more meat and rice and white noodles, and rarely eat miscellaneous grains, which leads to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L33/00
Inventor 王兴华
Owner 王兴华
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