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Convenient nutritional porridge and preparation method thereof

A technology of instant porridge and nutrition, which is applied in the field of nutritional instant porridge and its preparation, can solve the problems of troublesome and time-consuming preparation of rice porridge, high nutritional loss, single nutrition, etc., and achieve low packaging and transportation costs, rich nutrition, and good rehydration Effect

Inactive Publication Date: 2014-10-29
廖少波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional rice porridge preparation method is troublesome and time-consuming, and the nutrition is single, which cannot meet the needs of the fast-paced modern life
The liquid liquid porridge packaged in pop-top cans on the market is expensive and has a lot of nutritional loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation of embodiment 1 instant porridge

[0019] (1) Preparation of cooked rice

[0020] Soak the washed black fragrant rice, black buckwheat, japonica rice, and glutinous rice in water for 20 hours, and the amount of water used for soaking is 1 cm deep in the rice, until the water content is about 40%. Use a sieve to drain the excess water in the rice, put it in a pot and fry it with tea oil at a temperature of 170-190°C for dehydration, and then use a high-speed low-temperature centrifuge at 3000rpm for 3 minutes to deoil.

[0021] (2) Preparation of cooked beans

[0022] Wash black beans, peanuts, mung beans, red beans, lotus seeds, and lilies, soak them in water for 20 hours, steam them for 25 minutes, and put them in the refrigerator for quick freezing at -30°C. Thaw by sublimation at 150°C for 5 minutes. After repeating this for 5 times, drying is carried out at a drying temperature of 70° C. until the moisture content of the beans is ≤6%.

[0023] (3...

Embodiment 2

[0026] The preparation of embodiment 2 instant porridge

[0027] (1) Preparation of cooked rice

[0028] Soak the washed black fragrant rice, black buckwheat, japonica rice, and glutinous rice in water for 22 hours. The amount of water used for soaking is 1.5 cm deep, until the water content is about 40%. Use a sieve to drain the excess water in the rice, put it in a pot and fry it with tea oil at a temperature of 170-190°C for dehydration, and then use a high-speed low-temperature centrifuge at 3000rpm for 4 minutes to deoil.

[0029] (2) Preparation of cooked beans

[0030] Wash black beans, peanuts, mung beans, red beans, lotus seeds, and lilies, soak them in water for 24 hours, steam them for 35 minutes, and put them in the refrigerator for quick freezing at -35°C. After the beans are completely frozen, put them in a blast constant temperature drying box for selection. Thaw by sublimation at 160°C for 5 minutes. After repeating this for 5 times, drying is carried out at...

Embodiment 3

[0034] The preparation of embodiment 3 instant porridge

[0035] (1) Preparation of cooked rice

[0036] Soak the washed black fragrant rice, black buckwheat, japonica rice, and glutinous rice in water for 24 hours, and the amount of water used for soaking is 2 cm deep to immerse the rice until the water content is about 40%. Use a sieve to drain the excess water in the rice, put it in a pot and fry it with tea oil at a temperature of 170-190°C for dehydration, and then use a high-speed low-temperature centrifuge at 3000rpm for 5 minutes to deoil.

[0037] (2) Preparation of cooked beans

[0038] Wash black beans, peanuts, mung beans, red beans, lotus seeds, and lilies, soak them in water for 24 hours, steam them for 35 minutes, and put them in the refrigerator for quick freezing at -40°C. After the beans are completely frozen, put them in a blast constant temperature drying box for selection. Thaw by sublimation at 170°C for 5 minutes. After repeating this for 5 times, dry...

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Abstract

The invention discloses convenient nutritional porridge prepared by combining a traditional formula and a scientific formula and taking the essence of cereal grains; the nutritional porridge is prepared as follows: preparing different taste, different varieties and different colors of food into convenient cooked food by frying, freeze-drying and other processes; preparing solid convenient porridge by rational combination and mixing with auxiliary materials; the nutritional porridge can be prepared into dozens of varieties such as eight treasure porridge, nutrition porridge, dietotherapy porridge, flavor porridge and other series. The product is low in cost and convenient to eat, does not contain preservatives and artificial color, can keep the shape and flavor of traditional porridge food, keeps nutrition components of raw materials, has the health functions of physique enhancement and the like, is in line with the modern diet concept, and is an ideal convenient food for home life, travels and field operation.

Description

technical field [0001] The invention relates to the field of instant food, in particular to a nutritious instant porridge and a preparation method thereof. Background technique [0002] The traditional rice porridge preparation method is cumbersome and time-consuming, and the nutrition is single, which cannot meet the needs of the fast-paced modern life. The liquid porridge packaged in pop-top cans on the market is expensive and has a lot of nutritional losses. [0003] The nutritious instant porridge disclosed by the present invention adopts the combination of scientific formula and traditional formula, takes the essence of whole grains, and makes the food of different nature, flavor, variety, and color into convenient cooked food through frying, freeze-drying and other processes, and then Reasonable matching, together with auxiliary materials to make solid instant porridge, it can be formulated into dozens of varieties such as eight-treasure porridge, nutritional porridge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/212A23L19/00
CPCA23L7/143A23L19/00
Inventor 廖少波
Owner 廖少波
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