Cranberry, fermented glutinous rice and tremella thick soup instant food and preparation method thereof

A technology for cranberry and white fungus soup, which is applied in the field of cranberry rice-stuffed white fungus soup ready-to-eat food and its preparation field, can solve the problems of over-temperature, single nutrition, melting and the like of products, so as to prevent remelting or collapse, and enhance gastrointestinal function. , anti-aging effect

Pending Publication Date: 2022-06-21
福建欧瑞园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of traditional rice brewing products is single. At the same time, in the existing drying process, the heat transfer of the interface layer will also change with the change of the external vacuum degree. For different product characteristics, the vacuum degree is different. It is difficult to ensure the integrity of the sample by the program, and too fast heating temperature will easily lead to a large amount of water not getting out in time, causing the temperature of the product to exceed the eutectic point and melting, resulting in remelting or collapse of the sample

Method used

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  • Cranberry, fermented glutinous rice and tremella thick soup instant food and preparation method thereof
  • Cranberry, fermented glutinous rice and tremella thick soup instant food and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0018] The present embodiment is a preparation method of cranberry rice-stuffed white fungus soup instant food, comprising the following steps:

[0019] 1) Raw materials: Wash and soak the glutinous rice, steam it until cooked, and let it cool. Mix 100 parts of glutinous rice, 1 to 5 parts of water, and 0.03 to 3 parts of distiller's yeast by mass, and ferment at room temperature for 1 to 3 days to obtain the solid content. Rice brewing with 45-55wt% and alcohol content of 0.5-2wt%;

[0020] 2) Ingredients: Mix 46 parts of Tremella, 17 parts of rock sugar and 30-40 parts of water by mass, simmer and stir at 90-100°C for 65 minutes (simmering time), then add 2 parts of cranberries and 5 parts of papaya , 30 portions of rice stuffing, and steaming for 60s (cooking time) to obtain the mixed material;

[0021] 3) Drying: the cooked mixture is placed on a plate and formed, quick-frozen at -25° C. for 2-3 hours, and then vacuum-dried for 6 hours under the conditions of a vacuum deg...

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PUM

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Abstract

The food comprises the following components in parts by mass: 40-46 parts of tremella, 15-18 parts of rock candy, 1-2 parts of cranberries, 28-30 parts of fermented glutinous rice and 4-5 parts of pawpaw, the preparation method is easy to implement and convenient to operate, the product is ready to eat after a bag is opened, consumption is fast, equipment type selection and matching are easy, equipment investment is low, the added value of the product is high, and economic benefits are good. And mechanization can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cranberry rice-stuffed white fungus soup instant food and a preparation method thereof. Background technique [0002] Rice fermented rice is a traditional special food in southern my country. It mainly includes granular rice glutinous rice grains and wine juice produced by fermentation of rice glutinous rice glutinous rice grains and mixed with rice glutinous rice. Rice brewed rice contains more amino acids, maltose, glucose and trace amounts. of alcohol. However, traditional rice brewed products have a single nutritional value. At the same time, in the existing drying process, with the change of the external vacuum degree, the heat transfer property of the interface layer will also change. For different product characteristics, the vacuum degree is different, and the general drying process The procedure is difficult to ensure the integrity of the sample, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00A23L5/00A23L5/10A23L7/104A23L19/00
CPCA23L31/00A23L19/01A23L7/104A23L5/13A23L33/00A23L5/00A23V2002/00A23V2200/30A23V2200/32A23V2200/302A23V2300/10
Inventor 黄屹
Owner 福建欧瑞园食品有限公司
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