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Nutritional type freeze-dried oyster porridge and preparation method thereof

A nutritional and oyster-based technology, applied in the field of food processing, can solve the problems of not being able to meet the diverse needs of consumers, being difficult to quickly wash and boil, affecting eating and taste, etc., to achieve delicious and smooth taste, porridge grains The effect of clear and rich needs

Inactive Publication Date: 2016-10-12
NEW SANHE YANTAI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the varieties of instant porridge on the market are relatively single, and the nutritional value is deficient, which cannot satisfy the diverse needs of consumers.
In addition, the existing instant porridge porridge blocks are too hard due to technical limitations, and it is difficult to quickly wash them away in warm water or even boiling water. It will stick into agglomerates of different sizes, affecting eating and taste

Method used

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  • Nutritional type freeze-dried oyster porridge and preparation method thereof
  • Nutritional type freeze-dried oyster porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A nutritional freeze-dried oyster porridge, which consists of the following components by weight: 30g rice, 5g beef bones, 5g oysters, 2g celery, 1.0g shallots, 0.5g shallots, 05g ginger, 2g blended oil and 2.0g seasoning g.

[0020] Wherein, the seasoning includes chicken powder 1.0g, salt 0.9g and pepper 0.1g.

[0021] The preparation method of above-mentioned nutritional type freeze-dried oyster porridge comprises the following steps:

[0022] (1) Preparation of rice porridge: wash the rice with 3-6 channels of clear water and put it into the pot. The weight ratio of rice and water is 1:8. After boiling, turn to low heat and cook for 15-20 minutes, and the rice porridge comes out of the pot;

[0023] (2) Preparation of broth: scald the beef bone with hot water, put it into a pot with water at a weight ratio of 1:1, boil it, turn to low heat and cook for 8 hours, and filter through a filter with a pore size of 80 mesh to prepare broth;

[0024] (3) Raw material proc...

Embodiment 2

[0031] A nutritious freeze-dried oyster porridge consists of the following components in parts by weight: 20g of rice, 10g of pork bones, 3g of oysters, 3g of celery, 2g of shallots, 1g of shallots, 1g of ginger, 5g of blended oil and 4.1g of seasoning.

[0032] Wherein, the seasoning includes chicken powder 3g, salt 1g and pepper 0.1g.

[0033] The preparation method of above-mentioned nutritional type freeze-dried oyster porridge comprises the following steps:

[0034] (1) Preparation of rice porridge: wash the rice with 3-6 channels of clear water and put it into the pot. The weight ratio of rice and water is 1:8. After boiling, turn to low heat and cook for 15-20 minutes, and the rice porridge comes out of the pot;

[0035] (2) Prepare broth: scald the pork bone with hot water, put it into a pot with water in a weight ratio of 1:1, boil it, turn to low heat and cook for 8 hours, and filter through a filter with a pore size of 80 mesh to prepare broth;

[0036] (3) Raw mat...

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Abstract

The invention belongs to the field of food processing, and particularly relates to nutritional type freeze-dried oyster porridge and a preparation method thereof. Oysters and porridge are combined, so that the nutrition of instant foods is greatly increased, and requirements for nutritional type instant foods by people are met. A vacuum freeze drying technique is adopted, moisture in the oyster porridge is directly sublimated into gaseous state without being liquified, and nutrient values of the raw materials are reserved to the maximum extent. Oyster porridge blocks are rapidly broken up after being soaked with boiling water, and the porridge is clear in granules, is not coked, and is not soft. The delicious taste and smooth and tender mouth feel of the oyster porridge are guaranteed.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a nutritional freeze-dried oyster porridge and a preparation method thereof. Background technique [0002] Along with the constant acceleration of people's rhythm of life, instant fast food comes into people's life diet gradually, and wherein instant instant porridge becomes the food that people prefer because of its better mouthfeel and local flavor. [0003] But the kind of instant porridge on the market is relatively single now, and nutritional value is deficient, can not satisfy the diverse needs of consumers. In addition, the existing instant porridge porridge blocks are too hard due to technical limitations, and it is difficult to quickly wash them away in warm water or even boiling water. It will stick into agglomerates of different sizes, affecting eating and taste. Contents of the invention [0004] The present invention aims at the deficiencies of the above-mentioned ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L17/40A23L17/50A23L33/00A23L3/44
Inventor 陈全福
Owner NEW SANHE YANTAI FOODS
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