A kind of convenient bean porridge and its preparation method

A convenient bean porridge, convenient technology, applied in the function of food ingredients, food science, food ingredients, etc., to achieve the effects of easy storage and consumption, prevention of osteoporosis, and prevention of cardiovascular and cerebrovascular diseases

Active Publication Date: 2019-12-13
任建中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For bean porridge, there is no convenient bean porridge that can taste the same as freshly brewed bean porridge, and is convenient and quick

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The instant bean porridge comprises: component A and component B;

[0026] The component A is in powder form, which is obtained by roasting and pulverizing red beans, broad beans, peas, and rice, and the fineness is 50 mesh; the component B is steamed red beans, broad beans, and peas;

[0027] The dosage of component A and component B is 1:2.

[0028] Preparation:

[0029] 1) Preparation of component A: fry red beans, broad beans, peas, and rice at a temperature of 170°C for 20 minutes, then pulverize after cooling, with a fineness of 50 mesh;

[0030] 2) Component B: Put red beans, broad beans, and peas in a pot and boil on high heat for 6 minutes, drain the water and put them in a steamer, steaming at a pressure of 3kg / cm 2 , the temperature is 140°C, the time is 20 minutes; cooling;

[0031] 3) Mix component A and component B according to the stated amount, and then vacuum pack. It can be divided into large and small packages according to needs.

[0032] Storage...

Embodiment 2

[0035] The instant bean porridge comprises: component A and component B;

[0036] The component A is in powder form, which is obtained by roasting and pulverizing kidney beans, black beans, lentils, gorgon and purple rice; the component B is steamed kidney beans, black beans, lentils and gorgon;

[0037] The dosage of component A and component B is 1:5;

[0038] The fineness of the component A is preferably 70 mesh.

[0039] Preparation:

[0040] 1) Preparation of component A: stir-fry kidney beans, black beans, lentils, gorgon, and purple rice at a temperature of 230°C for 30 minutes, cool and crush;

[0041] 2) Component B: put kidney beans, black beans, lentils, and gorgon in a pot and boil on high heat for 10 minutes, drain and put in a steamer, steaming pressure 5kg / cm 2 , the temperature is 160°C, the time is 30 minutes; cooling;

[0042] 3) Mix component A and component B according to the stated amount, and then vacuum pack. It can be divided into large and small p...

Embodiment 3

[0046] The instant bean porridge comprises: component A and component B;

[0047] The component A is in the form of powder, which is obtained by frying and pulverizing red beans, broad beans, peas, kidney beans, black beans, lentils, and Gorgon; the component B is steamed red beans, broad beans, peas, kidney beans, black beans, Lentils, Gorgon;

[0048] The dosage of component A and component B is 1:3;

[0049] The fineness of the component A is preferably 60 mesh.

[0050] Preparation:

[0051] 1) Preparation of component A: red beans, broad beans, peas, kidney beans, black beans, lentils, and gorgon are fried at a temperature of 200°C for 25 minutes, cooled and crushed;

[0052] 2) Component B: Put red beans, broad beans, peas, kidney beans, black beans, lentils, and Gorgon in a pot and boil on high heat for 8 minutes. Drain the water and put it in a steamer. The steaming pressure is 4kg / cm 2 , the temperature is 150°C, the time is 25 minutes; cooling;

[0053] 3) Mix c...

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PUM

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Abstract

The invention discloses a convenient bean porridge and a preparation method thereof. The instant bean porridge includes: component A and component B; the component A is in powder form, which is obtained by frying and pulverizing beans, or beans and rice; the component B is steamed Beans; the dosage ratio of component A and component B is 1:2-1:5. The preparation method includes: 1) preparation of component A: stir-fry beans, or beans and rice at a temperature of 170-230° C. for 20-30 minutes, and pulverize after cooling; 2) component B: Put the beans in a pot and boil on high heat for 6-10 minutes, drain the water and put it in a steamer, steaming at a pressure of 3‑5kg/cm 2 , the temperature is 140‑160 ° C, the time is 20 to 30 minutes; cooling. The instant bean porridge of the invention not only has the sticky and waxy feeling of porridge, but also has the chewing feeling of granular beans, without adding preservatives, and is healthier.

Description

technical field [0001] The invention relates to the field of instant porridge, in particular to an instant bean porridge and a preparation method thereof. Background technique [0002] There are two main types of instant porridge at present, one is boiled and then canned, such as eight-treasure porridge; this type of porridge is added with preservatives, which is harmful to health; the other is powdered, which is the raw material of porridge , obtained after crushing, cooking and drying. For example, the patent CN1123101A mixed miscellaneous grains instant porridge discloses that different raw materials are processed by frying and boiling respectively, and the components after frying are mixed with the components after cooking, and finally the mixture is pulverized to obtain a technical solution. Patent document CN101228934A mung bean instant porridge discloses a technical scheme for making mung bean instant porridge with good rehydration property after boiling the mung bea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L33/00
CPCA23V2002/00A23V2200/306A23V2200/324A23V2200/326
Inventor 任建中郝治国
Owner 任建中
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