Processing method for vacuum freeze-dried fruit-vegetable millet congee

A technology of vacuum freeze-drying and processing methods, which is applied in food freezing, food preparation, food science, etc., and can solve the problem of no such food

Active Publication Date: 2015-03-11
HUBEI XINMEIXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If millet can be compounded with other fruit and vegetable raw materials in a certain proportion and then processed into millet porridge food, it will have very good palatability and high nutritional value, but there is no such food on the market at present, and there is no similar one. This kind of food appears

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  • Processing method for vacuum freeze-dried fruit-vegetable millet congee

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Embodiment Construction

[0028] Depend on figure 1 Shown, a kind of processing method of vacuum freeze-dried fruit and vegetable millet porridge, its processing method is as follows:

[0029] a. Preparation: It is composed of the following raw materials by weight ratio: 90 kg of millet, 1 kg of pumpkin, 3 kg of carrot, 3 kg of pineapple, 2 kg of red date, 1 kg of white fungus, 3 kg of white sugar and 0.08 kg of vitamin E,

[0030] b. Preprocessing:

[0031] 1) Millet: first sort and remove the foreign matter and impurities in the millet raw material, and then wash the millet with water for later use;

[0032] 2) Pumpkin: After peeling the fresh pumpkin, wash it, cut it into pieces, and cut it into pieces with a size of 6×6×6mm, then blanched and matured it with boiling water at 100°C for 2-3 minutes, and cooled it to room temperature for later use;

[0033] 3) Carrots: peel the fresh carrots, then wash them, cut them into pieces, and cut them into pieces with a size of 6×6×6mm, then blanched them wi...

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Abstract

A disclosed processing method for vacuum freeze-dried fruit-vegetable millet congee comprises: preparing raw materials, wherein the raw materials comprises, in parts by weight, 89-93 parts of millet, 1-3 parts of pumpkin, 2-3 parts of carrot, 1-4 parts of pineapple, 1-2 parts of red date, 1-2 parts of tremella, 2-5 parts of white sugar and 0.05-0.15 part of vitamin E; pre-treating; cooking congee; blending with auxiliary materials; spreading on discs; freezing quickly; performing vacuum freeze-drying; sorting; performing metal detection; and packaging. The advantages of the processing method comprise that the product keeps the original nutritional components of millet and other fruit and vegetables, satisfies the different demands of market, has the unique flavor and taste of fruit-vegetable millet congee, has no other adverse peculiar smell, has the shelf life of 10 months, and can be directly eaten after restored by water.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically to the technical field of a vacuum freeze-drying food processing method. Background technique [0002] Millet is also called corn, and it was called Wo in ancient times. It is the product of millet hulling. It is named because of its small size and a diameter of about 1 mm. Every 100 grams of millet contains 9.7 grams of protein, which is higher than that of rice, 1.7 grams of fat, and 76.1 grams of carbohydrates, which are no less than rice and wheat. Carotene, which is not contained in general grains, has a carotene content of 0.12 mg per 100 grams of millet, and the content of vitamin B1 ranks first among all grains. Millet porridge is a healthy food. It can be boiled alone, or it can be boiled with other fruits and vegetables to make nutritious products with different flavors. The boiled millet porridge also has the effect of calming the nerves. If millet can be ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/212A23L7/10A23L19/00
CPCA23L7/10A23L19/01A23L31/00A23V2002/00A23V2300/20
Inventor 吴朝琴戴鹏程蒋保民王君黄玲
Owner HUBEI XINMEIXIANG FOODS
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