Breakfast gruel containing milk and eggs

Abstract

The invention provides breakfast gruel containing milk and eggs and relates to the technical field of food processing. The breakfast gruel comprises a main material and an auxiliary material, wherein the main material comprises components of rice grains, corn grains, purple kidney beans, egg powder, milk powder and rice meal, and the auxiliary material comprises components of white granulated sugar, edible salt, sodium carbonate and edible essence; the components in the formula are as follows in percentage by weight: 55%-60% of the rice grains, 5%-7% of the corn grains, 3%-8% of the purple kidney beans, 1.6%-4% of the egg powder, 2%-7% of the milk powder, 7%-13% of the rice meal, 9%-15% of the white granulated sugar, 1%-3% of the edible salt, 1%-3% of sodium carbonate and 0.2%-1% of the edible essence. The eggs contain a large quantity of vitamin A, vitamin B, vitamin D and vitamin E, mineral substances including phosphorus, zinc and iron as well as protein with high biological value, and the gruel further has other nutritional ingredients besides nutritional ingredients of the fresh eggs; the nutritional ingredients are rich, balanced and easy to digest, appearance, taste, texture and nutrition of the gruel can be changed greatly, further, the product has a smooth appearance, is free of impurities, is glossy and has the similar shape with the rice grains, and the gruel tastes mellow, glutinous, smooth and palatable after brewing, is like gruel cooked by a pressure cooker and can meet demands of different crowds.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a milk and egg breakfast porridge. Background technique [0002] With the development of society and the faster pace of people's life, in order to save time, the demand for fast food is also increasing, especially for students and office workers, who spend most of their time studying and working However, there are still many shortcomings in the production of instant porridge products, such as large investment in equipment, high production costs, poor adaptability to raw material processing, and poor rehydration of products. The taste is unstable; the product processing process often easily destroys the original shape of the rice grains, and the shape of the rice grains cannot be maintained after brewing, resulting in the loss of nutrients and the loss of the natural flavor of the grains. Flavor, can not satisfy today's consumer again to pure natural green, healthy consum...

AI Technical Summary

Problems solved by technology

[0002] With the development of society, people's life rhythm is getting faster and faster, in order to save time, there is more and more demand for fast food, especially for students and office workers, most of their time is spent on study and work However, there are still many shortcomings in the production of instant porridge products, such as large investment in equipment, high production costs, poor adaptability to raw material processing, and poor rehydration of products. The taste is unstable; the product processing process is often easy to destroy the original shape of the rice grains, and the shape of the rice grains cannot be maintained after brewing, resulting in the loss of nutrients and the loss of the natural flavor of the grains. Flavor, but can not meet today's consumer demand for pure natural green, healthy consumption