Instant food containing five red foods and preparation method
A red five-category, food technology, applied in food preparation, food science, application and other directions, can solve the problem of only focusing on the convenience of eating, and achieve the effect of thorough softening, simple process method, easy quick freezing and vacuum freeze drying
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Embodiment 1
[0036] (1) Cleaning of raw materials: Wash the red bean, seedless red dates, red skin peanuts, wolfberry and let it stand to drain; among them, the seedless red dates and peanuts are cut into the size of wolfberry grains;
[0037] (2) Ingredients: Take 500 grams of red beans, 50 grams of seedless red dates, 100 grams of red-skinned peanuts, and 10 grams of wolfberry;
[0038] (3) Soaking: The drained raw materials are transferred to 3500 grams of water and soaked for about 30 minutes; the purpose of soaking is to make the water soak into the inside of the material first, form a water channel, increase the volume of the material, and facilitate the entry of water during boiling , can shorten the boiling time and reduce energy consumption;
[0039] (4) Boiling: After soaking, heat to boiling, and stop heating after 10 minutes of boiling time; the purpose of boiling is to completely open up the water channel inside the material, so that the heat and nutrients of various materials...
Embodiment 2
[0048] The steps are the same as in Example 1, step (3) is transferred to 3300 grams of water for immersion for 35 minutes, the heat preservation time in the heat preservation step (5) is 50 minutes, the temperature requirement of the quick-freeze storehouse in the quick-freezing step (10) is -35°C, and vacuum freezing In the drying step, the vacuum pressure is controlled at 50 Pa, and 750 grams of 25 block-shaped dry products of red five types of ready-to-eat foods are obtained, and the moisture content of the finished product is ≤5%.
Embodiment 3
[0050] The steps are the same as implementation 1, but the amount of sugar added in the sugar adding step (6) is 200 grams, the temperature in the quick freezing step (10) is controlled at -32°C (the sugar content decreases and the eutectic point of the material increases), and the vacuum freeze drying step (11) The vacuum pressure is controlled at 70Pa, and 25 block dry products of 690 grams of red five types of ready-to-eat foods are obtained, and the moisture content of the finished product is ≤5%.
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