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Method of manufacturing instant porridge

A production method and technology of instant porridge, applied in food science, food preservation, application, etc., can solve the problems of time-consuming, porridge consumption growth, etc.

Inactive Publication Date: 2019-06-21
C WORLD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to this advantage, the consumption of porridge is increasing, and the general method of making porridge has a problem of taking a long time

Method used

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Embodiment Construction

[0020] The present invention can be modified in many ways and can have various forms, and the description will describe the embodiments in detail. However, the intention is not to limit the present invention to the specific disclosed form, and therefore, it should be understood that all changes, equivalents, and substitutions belonging to the spirit and technical scope of the present invention are included. In describing each drawing, similar reference numerals are attached to similar constituent elements. The terms first, second, etc. may be used to describe various constituent elements, but the constituent elements shall not be limited by the terms.

[0021] The purpose of using the terms is to distinguish one constituent element from other constituent elements. The terms used in the present application are used to describe specific embodiments only, and are not intended to limit the present invention. Unless otherwise defined in the content of the description, a singular ...

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Abstract

A method of manufacturing instant porridge includes a step of manufacturing a broth by mixing and heating 1,000 parts by weight of water with 500 to 600 parts by weight of kelp, 100 to 150 parts by weight of white radishes, 120 to 130 parts by weight of onions, and 80 to 90 parts by weight of scallions for 60 to 70 minutes; a step of mixing the broth with 5-6 parts by weight of shrimp, 7-8 parts by weight of oyster, 7-8 parts by weight of squid, 7-8 parts by weight of red clam, 30-40 parts by weight of Chinese chives, 0.01-0.015 part by weight of salt and 3-4 parts by weight of sesame oil, andheating the mixture for 10-15 min to prepare a soup mixture; a step of manufacturing a porridge material by mixing and heating the broth mixture with main ingredients for 20 to 25 minutes; a step offreeze-drying the porridge material for 70 to 80 hours; a step of obtaining porridge material flakes by processing the freeze-dried porridge material; a step of manufacturing rice porridge using mixedrice obtained by mixing glutinous rice with nonglutinous rice; and a step of packing each of the porridge material flakes and the rice porridge. Convenience and storage advantages are provided.

Description

technical field [0001] The invention relates to a method for preparing instant porridge, in particular to a method for preparing instant porridge with superior convenience and preservation. Background technique [0002] With the development of recent changes in dietary life, most of the eating habits tend to favor convenience foods, and thus a large amount of convenience foods are processed. Therefore, porridge, which is our traditional food, has also been developed into a convenient product that can be put into an induction cooker or a container and heated to eat. [0003] Porridge is a food in which a large amount of water is poured into grains such as rice, barley, and millet and boiled for a long time until the particles are broken and the starch is completely gelatinized and soft and flowing. The main material of porridge is grain, but the flavor is enhanced by adding other ingredients. It has various functions depending on the type, such as healing food, maintenance f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L19/00A23L17/50A23L17/60A23L17/40A23L33/00
CPCA23L5/10A23L7/143A23L3/44A23V2002/00A23L7/10A23L17/50A23L17/60A23L23/10A23L17/00A23L19/00
Inventor 李学道
Owner C WORLD