A method of processing of nutritional porridge

A processing method and technology of nutritional porridge, which is applied in the field of processing nutritional porridge, can solve the problems of loss of nutritional value, mixed fish and other problems, and achieve the effects of sufficient toughness, clear soup, and prevention of aging

Inactive Publication Date: 2014-10-22
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, all kinds of porridge products appearing on the market are mixed with fish and fish, some products have lost the nutritional value of the original materials, and some products have over-range and over-dose applied additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The processing method of the nutritional porridge of the present embodiment comprises the following steps:

[0018] (1) 10 tons of ingredients: Weigh 200kg of rice, 100kg of black rice, 100kg of barley, 40kg of red bean, 40kg of corn flakes, 20kg of orchid seeds, 400kg of sucrose, 20kg of xanthan gum, and 9080 kg of water. , red bean, corn flakes, orchid seeds to remove impurities and clean;

[0019] (2) Soaking: Soak rice in warm water at 50°C for 2.5 hours, black rice in warm water at 50°C for 3.5 hours, barley and red beans in warm water at 55°C for 3.5 hours, corn flakes in warm water at 50°C for 25 minutes; Take out the soaked rice, black rice, barley, red bean and corn flakes and set aside;

[0020] (3) Deployment: Dissolve and filter sucrose with 1000kg of water; heat and dissolve xanthan gum with 1000kg of water, mix well with sugar water, directly add washed orchid seeds, and add the remaining part of water measured in step (1) 7080kg , soak for 30 minutes, a...

Embodiment 2

[0024] The processing method of the nutritional porridge of the present embodiment comprises the following steps:

[0025] (1) 10 tons of ingredients: Weigh 280kg of rice, 150kg of black rice, 150kg of barley, 60kg of red bean, 50kg of corn flakes, 30kg of orchid seeds, 500kg of sucrose, 30kg of xanthan gum, and 8750 kg of water. , red bean, corn flakes, orchid seeds to remove impurities and clean;

[0026] (2) Soaking: Soak rice in 55°C warm water for 3 hours, black rice in 55°C warm water for 4 hours, barley and red beans in 55°C warm water for 3 hours, corn flakes in 50°C warm water for 30 minutes; Take out the soaked rice, black rice, barley, red bean and corn flakes and set aside;

[0027] (3) Deployment: Dissolve and filter sucrose with 1200kg of water; heat and dissolve xanthan gum with 1500kg of water, mix it with sugar water, then directly add washed orchid seeds, and add the rest of the water measured in step (1) 6050kg, soak for 25min, after the orchid seeds are f...

Embodiment 3

[0031] The processing method of the nutritional porridge of the present embodiment comprises the following steps:

[0032] (1) 10 tons of ingredients: Weigh 320kg of rice, 160kg of black rice, 160kg of barley, 64kg of red bean, 64kg of corn flakes, 32kg of orchid seeds, 520kg of sucrose, 33kg of xanthan gum, and 8647 kg of water. , red bean, corn flakes, orchid seeds to remove impurities and clean;

[0033] (2) Soaking: Soak rice in warm water at 52°C for 2.8 hours, black rice in warm water at 52°C for 3.8 hours, barley and red beans in warm water at 52°C for 3.5 hours, corn flakes in warm water at 50°C for 30 minutes; Take out the soaked rice, black rice, barley, red bean and corn flakes and set aside;

[0034] (3) Deployment: Dissolve and filter sucrose with 1500kg of water; heat and dissolve xanthan gum with 1600kg of water, mix well with sugar water, then directly add washed orchid seeds, and add the rest of the water measured in step (1) 5547kg, soak for 35min, after th...

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PUM

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Abstract

The invention discloses a processing method of nutritious porridge. The method comprises the following steps of: (1) preparing materials, (2) soaking the prepared materials, (3) mixing the soaked materials, (4) bagging the mixed materials, and (5) sterilizing, cooking and cooling the bagged materials. The nutritious porridge disclosed by the invention is clear in cooking liquor, has distinct rice grains, has glittering and translucent basil seeds, is sufficient in toughness and pretty good in taste and is a best product at home and on journey; the materials are bagged when being uncooked and then are cooked in a sterilization process, and the product is reddish black, low in production cost, uniform in porridge body, free from layering phenomenon, nutritious, fragrant, tasty, safe to take, and suitable for all kinds of people to eat, and can be taken as nutritious breakfast and dinner.

Description

technical field [0001] The invention relates to a processing method of nutritional porridge. Background technique [0002] Porridge has a history of thousands of years in my country. All the time, porridge has both edible and medicinal functions, and has been favored by people. [0003] In recent years, due to the increasing pressure of life and the accelerated pace of life, people have entered the era of fast food, and cooking and drinking porridge has become a luxury for most people. In order to meet people's needs, my country's porridge product market has developed rapidly. However, all kinds of porridge products appearing on the market are mixed with fish and fish, some products have lost the nutritional value of the original materials, and some products have over-range and over-dose applied additives. Contents of the invention [0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a processin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
Inventor 曹清明赵登登
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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