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Freeze-dried seafood and egg congee and preparation method thereof

A technology of egg flower and freeze-drying, which is applied in the field of food finishing to achieve the effect of good food shape, light weight of finished products and good preservation

Inactive Publication Date: 2015-01-21
FUJIAN XINHEILONG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the research on the pretreatment process conditions of vacuum freeze-dried instant porridge is almost still blank.

Method used

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  • Freeze-dried seafood and egg congee and preparation method thereof
  • Freeze-dried seafood and egg congee and preparation method thereof
  • Freeze-dried seafood and egg congee and preparation method thereof

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Embodiment Construction

[0041] In order to describe in detail the technical content, structural features, achieved objectives and effects of the present invention, the following will be described in detail in conjunction with the embodiments.

[0042] The overall preparation process of the freeze-dried preserved egg and lean meat porridge of the present invention is as follows: pretreatment of raw and auxiliary materials→boiling→seasoning→weighing→plating→freezing→vacuum drying→unloading→off-pan packaging.

[0043] Comprising components in the following weight ratios:

[0044]

[0045]

[0046] During specific production:

[0047] 1. Pretreatment of raw and auxiliary materials:

[0048] Dried scallops: manually remove foreign matter, rinse twice with clean water; then soak in 5 times the amount of water until rehydration is complete (soak for about 12 hours, and should be soaked in a refrigerator in summer), pick up and drain the scallops, and finally peel them Silk for later use (reserve the...

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Abstract

The invention discloses freeze-dried seafood and egg congee which is prepared from the following components in a weight ratio through a vacuum freeze-drying technology: 18 parts of rice, 5 parts of fragrant rice, 3 parts of dried scallops after water regain, 3 parts of clam meat after water regain, 1 part of shrimps after water regain, 13 parts of eggs, 6 parts of celery, 0.05 parts of shallots or dehydrated shallots, and 1.5 parts of deep-fried shallots. The freeze-dried seafood and egg congee has the beneficial effects: (1) inherent color, fragrance, taste and nutritional ingredients of congee having different tastes can be best kept; (2) the food shape can be better kept; (3) the water regain property is good; (4) the storage property is good, a complicated cold chain is not required, and the freeze-dried seafood and egg congee can be stored for 3-5 years at a normal temperature; and (5) the finished product is light in weight and convenient to transport.

Description

technical field [0001] The invention belongs to the technology and field of food fine processing, and in particular relates to a freeze-dried seafood egg porridge and a preparation method thereof. Background technique [0002] With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the convenience, nutrition and functionality of food. Along with it, various convenience foods emerge as the times require, and are very popular among consumers. And the instant food sold on the market at present is mostly products such as rice, instant noodles, and is not suitable for people with a fast pace of life and poor stomach and intestines. [0003] Instant porridge can be divided into two categories, namely dehydrated porridge and non-dehydrated porridge. Dehydrated porridge is also called instant porridge. It is easy to eat and does not need to be boiled. It can be made into porridge by soaking in hot or cold water. Ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L33/00A23L7/10A23L33/30
Inventor 蔡有坤王磊颜云朋
Owner FUJIAN XINHEILONG FOOD IND
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