Five cereals and five beans compound coarse cereal porridge and making method thereof

A production method and a technology for miscellaneous grain porridge, which are applied in the field of food processing, can solve the problems of inability to meet meal requirements, taking a certain amount of time, and separating the taste of rice grains and rice milk.

CN106579149AInactive Publication Date: 2017-04-26DAQING ZHOUJIAZHUANG FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2017-04-26
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention belongs to the technical field of food processing and in particular relates to five cereals and five beans compound coarse cereal porridge and a making method thereof, wherein the five cereals and five beans compound coarse cereal porridge comprises the following components in percentage by weight: 23 to 26 percent of yam grains, 15 to 17 percent of small red bean grains, 10 to 14 percent of mung bean grains, 8 to 10 percent of purple kidney bean grains, 8 to 11 percent of niblets, 5 to 7 percent of black kerneled rice grains, 4 to 6 percent of tomato grains, 2 to 4 percent of white kidney bean grains, 2 to 5 percent of pearl barley grains, 2 to 4 percent of carrot granules, 0.5 to 1.5 percent of cured oatmeal, 1 to 3 percent of millet grains, 1 to 3 percent of sorghum rice grains, 1 to 3 percent of proso millet grains and 1 to 3 percent of pea grains. The preparation process of rice grains comprises the steps of raw material primary selection, raw material dry cleaning, raw material careful selection, raw material grinding, bean flour screening, stirring, molding and prilling, primary drying, curing, secondary drying, magnetic separation and careful selection, storage, blending and mixing. The porridge provided by the invention is complete in nutrition, good in taste, convenient to eat, economical and practical and convenient to carry.
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Description

[0001] Technical field:

[0002] The invention belongs to the technical field of food processing, and in particular relates to a five-grain and five-bean compound miscellaneous grain porridge and a preparation method thereof.

[0003] Background technique:

[0004] A scientific diet is very important to the health of the human body. As a country where rice is the staple food, porridge diet is essential. As a fluid food, there are quite a variety of them, mainly based on the different ingredients added And there is a difference. Porridge is a traditional rice food in my country. It can be used as a staple food, breakfast, and supper. It plays an important role in people's lives. Most family porridge foods use high-temperature cooking as the main production method. It takes a certain amount of time to cook, which is unacceptable to some consumers in today's society with a fast pace of life. It is fast and convenient, and it is their first choice. Moreover, regarding the energy co...

Examples

Embodiment Construction

[0101] A kind of multigrain porridge with five grains and five beans, which is characterized in that its components and weight percentages are 25% of yam grains, 16% of red bean grains, 12% of mung bean grains, 9% of purple kidney bean grains, 9% of corn grains, and 6% of black rice grains. %, tomato 5%, white kidney bean 3%, barley 3%, carrot 3%, cooked oatmeal 1%, millet 2%, sorghum 2%, rhubarb 2%, and pea 2%.

[0102] The eating method of the five-grain and five-bean compound grain porridge is as follows: put the porridge grains into a container and soak them in hot water at 95°C. The mass ratio of hot water to porridge grains is 7.5:1. Cover the container during soaking and use it before covering. Spoon to stir well, brewing time is 15 minutes.

[0103]The preparation method of the multigrain porridge with five grains and five beans comprises the following steps:

[0104] Step a, the preparation process of rice grains: wherein rice grains and black rice grains are long gr...