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Nutritious freeze-dried finely-stewed minced beef congee and preparation method thereof
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A beef porridge and nutritional technology, which is applied in the field of nutritional freeze-dried fine stewed beef porridge and the preparation thereof, can solve the problems of difficulty in quickly brewing and brewing, lack of nutritional value, excellent porridge, etc., and achieves delicious taste and smoothness. The effect of taste, rich nutritional value and low fat content
Inactive Publication Date: 2016-10-26
NEW SANHE YANTAI FOODS
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[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
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Embodiment 1
[0019] A nutritious freeze-dried fine stewed beef porridge, which consists of the following components in parts by weight: 30g of rice, 10g of beef bones, 5g of day lilies, 1g of beef, 2g of black fungus, 2g of shallots, 0.5g of shallots, 1g of blended oil and seasoning Material 2.6g.
[0020] Wherein, the seasoning includes beef powder 1g, salt 1.5g and pepper 0.1g.
[0021] The preparation method of the above-mentioned nutritional type freeze-dried fine stewed beef porridge comprises the following steps:
[0022] (1) Prepare 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;
[0023] (2) 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 to water is 1:8. After boiling, turn to low heat and cook for 15-20 minutes, and the rice porridg...
Embodiment 2
[0031] A nutritious freeze-dried fine stewed beef porridge, which consists of the following components in parts by weight: 20g rice, 5g beef bones, 3g day lilies, 3g beef, 3g black fungus, 1g shallots, 1g shallots, 2g blended oil and seasoning 3.6g.
[0032] Wherein, the seasoning includes beef powder 2g, salt 1.5g and pepper 0.1g.
[0033] The preparation method of the above-mentioned nutritional type freeze-dried fine stewed beef porridge comprises the following steps:
[0034] (1) Prepare 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;
[0035] (2) 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 to 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;
[0036] (3...
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Abstract
The invention belongs to the field of food processing and particularly relates to nutritious freeze-dried finely-stewed minced beef congee and a preparation method thereof. Daylily, beef and congee are combined, so that nutrients of fast food are greatly increased, and the requirement of people for nutritious fast food is met. With the adoption of a vacuum freeze drying technology, moisture in raw materials of the finely-stewed minced beef congee directly sublimes into a gas state without experiencing a liquid state, and accordingly, nutritional values of the raw materials are retained to the greatest extent, finely-stewed minced beef congee blocks disperse rapidly after being mixed with hot water, congee grains are clear and are not bonded or spongy, and the delicious flavor and the smooth and tender taste of the freeze-dried finely-stewed minced beef congee are guaranteed.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nutritional freeze-dried fine stewed beef 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 o...
Claims
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