Making method of healthy nutritive instant porridge

Abstract

The invention discloses a making method of healthy nutritive instant porridge. The making method comprises the following steps of S1, preparing cereal type cooked powder raw materials, fruit type rawmaterials, vegetable type raw materials, and meat and aquatic product type raw materials; S2, sequentially performing choosing treatment, detection treatment, cleaning treatment, cutting treatment andjuice squeezing treatment on the fruit type raw materials, sequentially performing choosing treatment, detection treatment, cleaning treatment, cutting treatment, hot blanching treatment, cooling treatment and ageing treatment on the vegetable type raw materials, and sequentially performing detection treatment, screening treatment, deodorization treatment, cooling and acid discharge treatment, ageing treatment and cutting treatment on meat and aquatic product type raw materials; S3, mixing the raw materials, and after the raw materials are uniformly mixed, obtaining instant porridge raw liquor; S4, pre-freezing the raw liquor; and S5, drying the instant porridge, and performing packaging. The making method provided by the invention is simple to operate, the made instant porridge is rich in nutrients, color, fragrance, taste, nutrient components and thermal-sensitive substances of the raw materials are not destroyed, no preservatives are added, the quality guarantee period is long, andthe instant porridge is reasonable in formula, wide in application crowds, short in re-watering time and good in palatability.

Description

technical field [0001] The invention relates to the technical field of instant food, in particular to a preparation method of healthy and nutritious instant porridge. Background technique [0002] As the pace of social life becomes faster and faster, instant food is more and more popular among workers, such as dishes prepared in supermarkets that only need to be processed at home, French fries, hamburgers, fried chicken wings, instant noodles, etc. Eating food has entered our life more and more frequently, especially instant noodles, which can be eaten in a few minutes after being soaked in boiling water, and the condiments that come with instant noodles can also increase the taste and nutrition of instant noodles to meet people's different needs. However, the current instant food and convenience food generally have the disadvantages of high calorie and additives, and the seasoning used in the instant food contains few nutrients, and the original nutrients are usually lost d...

AI Technical Summary

Problems solved by technology

[0002] As the pace of social life becomes faster and faster, instant food is more and more popular among workers, such as dishes prepared in supermarkets that only need to be processed at home, French fries, hamburgers, fried chicken wings, instant noodles, etc. Eating food has entered our life more and more frequently, especially instant noodles, which can be eaten in a few minutes after being soaked in boiling water, and the condiments that come with instant noodles can also increase the taste and nutrition of instant noodles to meet people's different needs. However, the current instant food and convenience food generally have the disadvantages of high calorie and additives, and the seasoning used in the instant food contains few nutrients, and the original nutrients are usually lost during the preparation and drying process. The nutritional content of the food is relatively low, especially the content of heat-sensitive substances such as vitamins is particularly low