Production process of convenient preserved egg and pork congee

A technology for preserved egg lean meat porridge and instant food, which is applied to the production process of preserved egg lean meat porridge instant food and the production technology field of porridge instant food, can solve the problem of single raw material of preserved egg lean meat porridge, high nutrient loss, and moisture content of porridge in the can. Large deviation, etc., to achieve the effect of rich nutrition, promotion of digestion and absorption, and consistent consistency

Active Publication Date: 2013-05-22
遂宁市三丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The present invention aims to solve the problems of single raw material of preserved egg and lean meat porridge mentioned in the background technology, large nutritional loss, and large deviation of water in the porridge in the tank, and provides a production process of preserved egg and lean meat porridge convenience food, so as to improve the traditional production of preserved egg The ingredients of lean meat porridge are convenient and quick to eat, green and healthy, rich in nutrition, and the purpose of reducing the moisture deviation of porridge

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A production process of preserved egg and lean meat porridge convenience food includes the following process steps:

[0037] A. Pickled rice and glutinous rice

[0038] Put rice, glutinous rice, salad oil, and salt into water and marinate for 6 hours to obtain marinated rice;

[0039] B. Pre-cooking

[0040] Put 60 parts of salt, 0.3 parts of monosodium glutamate, 0.1 part of garlic juice, 0.05 parts of ginger and green onion juice, 60 parts of meat and bone broth, and 0.03 parts of spice water in the jacketed pot. When the broth is heated, marinate in step A. The rice is filtered, and 10 portions are added to the pre-boiled. After boiling, cook for 6 minutes. Stir while boiling to obtain the porridge;

[0041] C. Processing Songhua preserved eggs and fresh pork

[0042] Cut the Songhua preserved egg into square particles, and cut the fresh pork into shredded pork, set aside;

[0043] D. Canning

[0044] The porridge, the square-shaped preserved egg and fresh pork shreds obtained i...

Embodiment 2

[0046] A production process of preserved egg and lean meat porridge convenience food includes the following process steps:

[0047] A. Pickled rice and glutinous rice

[0048] Put rice, glutinous rice, salad oil, and salt into water and marinate for 8 hours to obtain marinated rice;

[0049] B. Pre-cooking

[0050] Put 70 parts of salt, 0.7 parts of monosodium glutamate, 0.5 parts of garlic juice, 0.1 parts of ginger and green onion juice, 70 parts of meat and bone broth, and 0.06 parts of spice water in the jacketed pot. When the broth is boiling, the salt in step A Filter the rice, take 15 portions and add to pre-boil, boil and cook for 8 minutes, stir while boiling, to get porridge;

[0051] C. Processing Songhua preserved eggs and fresh pork

[0052] Cut the Songhua preserved egg into square particles, and cut the fresh pork into shredded pork, set aside;

[0053] D. Canning

[0054] The porridge, the square-shaped preserved egg and fresh pork shreds obtained in the foregoing steps ar...

Embodiment 3

[0056] A production process of preserved egg and lean meat porridge convenience food includes the following process steps:

[0057] A. Pickled rice and glutinous rice

[0058] Put rice, glutinous rice, salad oil, and salt into water and marinate for 7 hours to obtain marinated rice;

[0059] B. Pre-cooking

[0060] Put 65 parts of salt, 0.5 parts of monosodium glutamate, 0.3 parts of garlic juice, 0.075 parts of ginger and green onion juice, 65 parts of bouillon soup, and 0.045 parts of spice water in the jacketed pot. When the broth is boiling, marinate in step A Filter the rice, add 12.5 portions to the pre-boiled, boil for 7 minutes, stir while boiling, to get the porridge;

[0061] C. Processing Songhua preserved eggs and fresh pork

[0062] Cut the Songhua preserved egg into square particles, and cut the fresh pork into shredded pork, set aside;

[0063] D. Canning

[0064] The porridge, square-shaped preserved egg and fresh pork shreds obtained in the foregoing steps are filled into...

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PUM

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Abstract

The invention relates to a production process of convenient preserved egg and pork congee, which belongs to the technical field of food processing. The production process comprises the following steps of: curing rice and sticky rice, pre-cooking the rice and the sticky rice, processing preserved eggs and fresh pork, and canning the food. The convenient preserved egg and pork congee is prepared by mixing the rice and the sticky rice according to a certain ratio and matching appropriate auxiliary ingredients. The preserved egg and pork congee is full of nutriments, is capable of promoting appetite and the digestive absorption of nutrients and improving iron-deficiency anemia, is less in cholesterol, has the functions of warming spleen and stomach and is suitable for being appropriately taken by ordinary people. Meanwhile, the convenient preserved egg and pork congee conforms to a modern diet concept and is fast food for supplementing nutrients of modern people with a rapid pace of life.

Description

technical field [0001] The invention relates to a production process of congee-type instant food, more specifically, the invention relates to a production process of preserved egg and lean meat porridge instant food, which belongs to the technical field of food processing. Background technique [0002] Preserved egg and lean meat porridge is a very common porridge food in Guangdong, China, with preserved eggs cut into small pieces and salty lean meat as ingredients. Preserved egg and lean pork porridge is very popular in Hong Kong, and all congee and noodle shops and Chinese restaurants must offer this kind of porridge. However, different restaurants have slightly different cooking methods: some use minced pork, and some use shredded pork. Using different lean meats will bring different textures to the porridge, but the taste is not far from the same. In the Mainland, some people add sesame oil and chopped green onion before eating, but in Hong Kong, they only add chopped ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 邓江宁唐伟陈平方
Owner 遂宁市三丰食品有限公司
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