Preparation method of coarse cereal porridge

A technology for miscellaneous grain porridge and miscellaneous grain powder, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of not being able to better remove peculiar smell, reduce the nutritional content of miscellaneous grains, and have low fat content, so as to maintain freshness, prolong shelf life, and improve nutrition. rich effects

CN102326732AActive Publication Date: 2012-01-25ANHUI QIUGUO FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2012-01-25
Patent Text Reader

Abstract

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.
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Description

technical field

[0001] The invention relates to the field of food processing, in particular to a method for preparing multigrain porridge. Background technique

[0002] The ancient Chinese "Huangdi Neijing" and the "Dietary Guidelines for Chinese Residents" published by the Ministry of Health of China focus on the relationship between people and various diets. The content is high, and contains essential elements such as iron and zinc and beneficial elements, vitamins and lysine required by the human body with a complete range. It is made with other auxiliary materials, which has the disadvantages of single nutrition and peculiar smell, and even tastes bitter like tartary buckwheat, which is difficult to swallow; in the prior art, the methods for removing bitterness and peculiar smell of miscellaneous grains mostly use multiple processes to repeatedly heat , so that the raw grains are ripened and deodorized. However, this not only cannot remove the peculiar smell better, but...

Examples

Embodiment 1

[0020] A kind of preparation method of multigrain porridge proposed by the present invention comprises the following steps;

[0021] A method for preparing multigrain porridge, comprising the following steps;

[0022] Step 1. Mix 12% tartary buckwheat, 12% pumpkin, 11% sorghum, 10% corn, 25% glutinous rice, 10% mung bean, 5% black rice, 10% red bean, and 5% jujube. Weigh according to the proportion, remove the impurities in miscellaneous grains, pumpkin and jujube, wash and soak for 25 minutes;

[0023] Step 2, peeling and pulverizing the soaked tartary buckwheat, sorghum, glutinous rice, mung bean, red bean and pumpkin, and then mixing to obtain miscellaneous grain powder;

[0024] Step 3: Put the miscellaneous grain powder, corn, and black rice in a steamer, put tea leaves and orange peels in the steamer, and steam for 25 minutes at 47°C. To prolong the shelf life, steam at 70°C for 15 minutes for half-cooking;

[0025] Step 4, quickly dehydrate the steamed miscellaneous ...

Embodiment 2

[0031] A kind of preparation method of multigrain porridge proposed by the present invention comprises the following steps;

[0032] Step 1. Mix 10% tartary buckwheat, 10% pumpkin, 12% sorghum, 10% corn, 28% glutinous rice, 10% mung bean, 5% black rice, 10% red bean, and 5% jujube. Weigh according to the proportion, remove the impurities in miscellaneous grains, pumpkin and jujube, wash and soak for 25 minutes;

[0033] Step 2, peeling and pulverizing the soaked tartary buckwheat, sorghum, glutinous rice, mung bean, red bean and pumpkin, and then mixing to obtain miscellaneous grain powder;

[0034] Step 3: Put the miscellaneous grain powder, corn, and black rice in a steamer, put tea leaves and orange peels in the steamer, and steam for 22 minutes at 46°C. To prolong the shelf life, steam at 68°C for 17 minutes for half-cooking;

[0035] Step 4, quickly dehydrate the steamed miscellaneous grain powder in a dryer to make the water content 6%, completely dilute and remove the...