Vegetable porridge and preparation method thereof

A technology of vegetable porridge and vegetables, applied in the direction of food science, etc., can solve the problems of many steps, complicated production methods, and inability to meet the needs of fast-paced life, and achieve the effect of rich nutrition and convenient consumption

Pending Publication Date: 2020-04-28
安徽春谷食品健康技术研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of making vegetable porridge is complex and has many steps, which cannot meet the needs of fast-paced life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A vegetable porridge comprising the following components:

[0043] Vegetables 45g

[0044] Salt 1.2g

[0045] Sugar 0.5g

[0046] MSG 0.05g

[0047] Chives 0.05g

[0048] Coriander 0.5g

[0049] 20g puffed coarse grain rice

[0050] 2 g pregelatinized starch

[0051] The puffed coarse grain rice is coarse grain rice made of corn and buckwheat, and the vegetables are made of pumpkin, carrot and cauliflower.

[0052] The above vegetable porridge is processed by the following steps:

[0053] a. Mix corn flour and buckwheat flour and extrude with a twin-screw extrusion extruder, and obtain expanded coarse grain rice after drying;

[0054] b. Cut pumpkin, carrot and cauliflower into 10mm squares, dehydrate and dry at 75°C for 7 hours to obtain vegetable granules;

[0055] c. Cut the washed chives into sections with a size of 3mm, and obtain the chives after air-drying;

[0056] d. Cut the washed coriander into sections with a size of 3mm, and obtain dried coriander...

Embodiment 2

[0062] A vegetable porridge comprising the following components:

[0063] Vegetables 45g

[0064] Salt 1.2g

[0065] Sugar 0.5g

[0066] MSG 0.05g

[0067] Chives 0.05g

[0068] Coriander 0.5g

[0069] 20g puffed coarse grain rice

[0070] 2 g pregelatinized starch

[0071] Beef cubes 0.2g

[0072] The puffed coarse grain rice is coarse grain rice made of corn and buckwheat, and the vegetable grain is made of pumpkin, carrot and cauliflower.

[0073] The above vegetable porridge is processed by the following steps:

[0074] a. Mix corn flour and buckwheat flour and extrude with a twin-screw extrusion extruder, and obtain expanded coarse grain rice after drying;

[0075] b. Cut pumpkin, carrot and cauliflower into 10mm squares, dehydrate and dry at 75°C for 7 hours to obtain vegetable granules;

[0076] c. Cut the washed chives into sections with a size of 3mm, and obtain the chives after air-drying;

[0077] d. Cut the washed coriander into sections with a size of 3...

Embodiment 3

[0083] A vegetable porridge comprising the following components:

[0084] Vegetables 45g

[0085] Salt 1.2g

[0086] Sugar 0.5g

[0087] MSG 0.05g

[0088] Chives 0.05g

[0089] Coriander 0.5g

[0090] 20g puffed coarse grain rice

[0091] 2 g pregelatinized starch

[0092] 0.2 grams of beef cubes.

[0093] The puffed coarse grain rice is coarse grain rice made of purple rice and buckwheat, and the vegetable grain is made of pumpkin, carrot and cauliflower.

[0094] The above vegetable porridge is processed by the following steps:

[0095] a. Mix purple rice flour and buckwheat flour and extrude with a twin-screw extrusion extruder, and obtain expanded coarse grain rice after drying;

[0096] b. Dice the pumpkin, carrot and cauliflower into 10mm squares, dehydrate and dry at 75°C, and bake for 7 hours to obtain vegetable granules;

[0097] c. Cut the washed chives into sections with a size of 3mm, and obtain the chives after air-drying;

[0098] d. Cut the washed co...

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PUM

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Abstract

The invention provides vegetable porridge. The vegetable porridge comprises the following components in parts by mass: 10-45 parts of vegetables, 0.2-1.2 parts of salt, 0.02-0.8 part of sugar, 0.01-0.8 part of monosodium glutamate, 0.01-0.05 part of chives, 0.02-0.5 part of caraway, 20-50 parts of puffed coarse grain and 0.1-5 parts of pregelatinized starch, wherein the puffed coarse grain is oneor more of corn, purple rice, sorghum, oat, buckwheat, soybeans, red beans and mung beans. The invention further provides a preparation method of the vegetable porridge. The vegetable porridge has theadvantages of rich nutrients and convenience in eating.

Description

technical field [0001] The invention relates to the field of instant food, in particular to a vegetable porridge and a preparation method thereof. Background technique [0002] Vegetable porridge is rich in nutrients. In addition to carbohydrates, it also contains a variety of minerals, amino acids, vitamins, plant proteins and trace elements, which is good for digestion. The traditional method of making vegetable porridge is complicated and has many steps, which cannot meet the needs of fast-paced life. And along with the strengthening of people's health consciousness, it becomes a kind of development trend to increase the collocation of whole grains in food. [0003] In order to solve the above problems, we have been seeking an ideal technical solution. Contents of the invention [0004] The object of the present invention is to aim at the deficiencies of the prior art, thereby providing a kind of vegetable porridge which is rich in nutrition and convenient to eat and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L19/00
CPCA23L7/17A23L19/01
Inventor 王成祥刘辉刘士伟马利建
Owner 安徽春谷食品健康技术研究有限公司
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