Instant trepang porridge and preparation method thereof

A sea cucumber and fresh sea cucumber technology, applied in the field of food processing, can solve the problems of inconvenient eating, inconvenient storage, unfavorable fast food products and other problems of sea cucumber, and achieve the effects of inhibiting the reproduction of microorganisms, improving the shelf life, and matching scientifically and reasonably
CN107232484AInactive Publication Date: 2017-10-10JIMEI UNIV
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
JIMEI UNIV
Publication Date
2017-10-10
Estimated Expiration
Not applicable ยท inactive patent
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Abstract

The invention discloses instant trepang porridge and a preparation method thereof. The trepang porridge is made from the following raw materials in parts by weight: 10-15 parts of millet, 15-20 parts of glutinous rice, 20-25 parts of fresh trepang, 2-3 parts of dried scallops, 2-3 parts of fresh shrimp meat, 5-10 parts of shiitake mushrooms, 5-7 parts of kelp, 2-3 parts of chive, 1-2 parts of edible salt and 300-400 parts of water. The preparation method of the trepang porridge comprises the following steps of cooking the raw materials to obtain trepang porridge, and then performing freeze-drying treatment so as to obtain the instant trepang porridge. The instant trepang porridge disclosed by the invention is good in mouth feel and fresh and fragrant in taste; and besides, nutrient components of the raw materials are furthest reserved, the fresh keeping property and the deliquescence resistance of the instant trepang porridge are guaranteed, and the instant trepang porridge is hygienic and convenient to eat.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a nutritional instant sea cucumber porridge and a preparation method thereof. Background technique

[0002] Along with the development of society, the constant acceleration of the pace of life, instant food is also more and more subject to people's favor. Traditional instant foods are mainly bread and instant noodles, which are all flour and lack nutrition, and instant noodles are fried foods with high fat content, which is not healthy enough. Later, instant foods also gradually diversified, and instant porridge appeared. However, the present instant porridge has low nutritional value and is generally composed of two parts: porridge body material and seasoning. The porridge body material is matured by steaming, boiling, frying and other processes. Poor, and in order to preserve, its raw material is relatively single, nutrition is single.

[0003] Sea cucumbers are regar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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