Cake porridge

Abstract

The invention relates to the technical field of food, and discloses a cake porridge, which is composed of 50-200 g of main materials, 20-150 g of lotus root starch, 2-20 g of peanut kernels, 2-20 g of sunflower kernels, 0.5-10 g of sesame, 2-25 g of seasonings and bean flour, and 2-20 g of auxiliary materials and rose sugar. According to the invention, the food is rich in various nutritional ingredients, meets the daily needs of human bodies, is delicious in taste, is easy to digest and absorb, and is suitable for people of all ages to eat.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to cake porridge. Background Art

[0002] At present, there are many kinds of instant porridge on the market, and the production method is generally to puff rice. During the puffing process, since the material must be cooked under high temperature and high pressure, the nutrients are easily lost, the water loss is relatively large, and the taste is poor. Summary of the invention

[0003] The purpose of the invention is to solve the shortcomings of the prior art and to provide a cake porridge which has a soft and delicate taste, is suitable for people of all stages, and is easy to eat and carry.

[0004] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a kind of cake porridge, which is composed of 50 grams to 200 grams of main ingredients, 20 grams to 150 grams of lotus root starch, 2 grams to 20 grams of peanut kernels, 2 grams to 20 grams of sunflower kernels, 0.5 grams to 10 grams of sesame seeds, seasoning, 2 grams to 25 grams of bean powder, auxiliary materials and 2 grams to 20 grams of rose sugar.

[0005] The main ingredient is composed of one of main ingredient A, main ingredient B and main ingredient C.

[0006] Main ingredient A is 50g to 200g of rice;

[0007] The main ingredient B is 10g to 200g of miscellaneous grains;

[0008] The main ingredient C is composed of rice and miscellaneous grains, and the ratio of rice to miscellaneous grains is 5:5 to 9:1.

[0009] The miscellaneous grains are composed of one or more of glutinous rice, sorghum, red rice, black rice, yellow rice, purple rice, oats, millet, buckwheat, coix rice and quinoa, and the weight ratio of the miscellaneous grains is 1:1.

[0010] The condiment consists of 2g to 20g of winter melon candy, 2g to 20g of rose candy, 1g to 10g of sweetener and 3g to 25g of brown sugar water.

[0011] Winter melon candy can also be replaced by preserved fruit, and the sweetener is composed of one or more of mogroside, steviol and erythritol.

[0012] Sweeteners can also be replaced by white sugar.

[0013] The auxiliary materials are composed of one or more of 0.5g-10g of osmanthus, 5g-15g of walnut kernels, 2g-25g of raisins, 3g-15g of dried red dates, 3g-20g of hawthorn and 2g-25g of honey.

[0014] Bean flour is composed of one or more of mung bean flour, soybean flour and chickpea flour.

[0015] The steps of making cake porridge include at least the following steps:

[0016] S1: Grind the selected main ingredients into powder, soak and mix with water, put them into a mold and steam them to make rice cakes, remove the molds, cool them, sterilize them and package them into bags;

[0017] S2: frying peanut kernels, sunflower kernels, walnut kernels and sesame seeds, chopping the fried peanut kernels and walnut kernels, sterilizing the chopped peanut kernels and walnut kernels, clean sesame seeds and grapes, and then packing them into bags separately (selecting the raw materials of auxiliary materials according to needs);

[0018] S3 sterilizes lotus root powder, seasoning, bean powder and honey and packs them into bags separately.

[0019] Among them, the condiments such as winter melon candy, rose sugar, sweetener and brown sugar water are packaged separately.

[0020] When using, open the package and add hot water.

[0021] When using lotus root powder, first add room temperature water to make it into a thin paste, then add 95°C or above hot water to the lotus root powder and stir it until it becomes transparent or translucent, or add room temperature water and put it in a microwave oven (steamer or other kitchen heating equipment) and heat it until it becomes transparent or translucent.

[0022] The present invention has the following beneficial effects:

[0023] 1. Make food rich in various nutrients to meet the daily needs of the human body;

[0024] 2. The production process is pollution-free and meets my country's food safety standards;

[0025] 3. It tastes delicious, is easy to digest and absorb, and is suitable for people of all ages. DETAILED DESCRIPTION

[0026] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] A cake porridge is composed of a main ingredient A, lotus root starch, peanut kernels, sunflower kernels, sesame seeds, seasonings, bean powder, auxiliary ingredients and rose sugar.

[0029] The condiments consist of winter melon candy, rose sugar, sweetener and brown sugar water.

[0030] The auxiliary materials are composed of one or more of osmanthus, walnut kernels, raisins, dried red dates, hawthorn and honey.

[0031] Winter melon candy can also be replaced by preserved fruit, and the sweetener is composed of one or more of mogroside, steviol and erythritol.

[0032] Bean flour is composed of one or more of mung bean flour, soybean flour and chickpea flour.

[0033] The steps of making cake porridge include at least the following steps:

[0034] S1: soak the main ingredient A with water, mix it evenly, put it into a mold, grind it into powder, steam it to make rice cake, take it out of the mold, cool it, sterilize it and pack it into bags;

[0035] S2: frying peanut kernels, sunflower kernels, walnut kernels and sesame seeds, chopping the fried peanut kernels and walnut kernels, sterilizing the chopped peanut kernels and walnut kernels, clean sesame seeds and grapes, and then packing them into bags separately (selecting the raw materials of auxiliary materials according to needs);

[0036] S3 sterilizes lotus root powder, seasoning, bean powder and honey and packs them into bags separately.

[0037] Among them, the condiments such as winter melon candy, rose sugar, sweetener and brown sugar water are packaged separately.

[0038] When using, open the package and add hot water.

[0039] When using lotus root powder, you need to first add hot water at 95℃ or above to the lotus root powder, then mix it into a thin paste and stir it until it is transparent or translucent, or add room temperature water and put it in a microwave oven (steamer or other kitchen heating equipment) and heat it until it is transparent or translucent.

[0040] Example 2

[0041] A cake porridge is composed of a main ingredient B, lotus root starch, peanut kernels, sunflower kernels, sesame seeds, seasonings, bean powder, auxiliary ingredients and rose sugar.

[0042] Main ingredient B is composed of one or more of glutinous rice, sorghum, red rice, black rice, yellow rice, purple rice, oats, millet, buckwheat and quinoa. When multiple grains are mixed, the weight ratio between them is 1:1.

[0043] The condiments consist of winter melon candy, rose sugar, sweetener and brown sugar water.

[0044] The auxiliary materials are composed of one or more of osmanthus, walnut kernels, raisins, dried red dates, hawthorn and honey.

[0045] Among them, winter melon candy can also be replaced by preserved fruit, and the sweetener is composed of one or more of mogroside, steviol and erythritol.

[0046] Soy flour consists of one or both of soybean flour and chickpea flour.

[0047] The steps of making cake porridge include at least the following steps:

[0048] S1: soak the main ingredient B with water and mix it evenly, then put it into a mold, grind it into powder, and then steam it to make rice cake, remove the mold, cool it, and then pack it into bags after sterilization;

[0049] S2: frying peanut kernels, sunflower kernels, walnut kernels and sesame seeds, chopping the fried peanut kernels and walnut kernels, sterilizing the chopped peanut kernels and walnut kernels, clean sesame seeds and grapes, and then packing them into bags separately (selecting the raw materials of auxiliary materials according to needs);

[0050] S3 sterilizes lotus root powder, seasoning, bean powder and honey and packs them into bags separately.

[0051] Among them, the condiments such as winter melon candy, rose sugar, sweetener and brown sugar water are packaged separately.

[0052] When using, open the package and add hot water.

[0053] When using lotus root powder, you need to first add hot water at 95℃ or above to the lotus root powder, then mix it into a thin paste and stir it until it is transparent or translucent, or add room temperature water and put it in a microwave oven (steamer or other kitchen heating equipment) and heat it until it is transparent or translucent.

[0054] Example 3

[0055] A cake porridge is composed of a main ingredient C, lotus root starch, peanut kernels, sunflower kernels, sesame seeds, seasonings, bean powder auxiliary ingredients and rose sugar.

[0056] The main ingredient C is composed of a certain amount of rice and a certain amount of miscellaneous grains, and the ratio of rice to miscellaneous grains is 5:5-9:1.

[0057] The miscellaneous grains are composed of one or more of glutinous rice, sorghum, red rice, black rice, yellow rice, purple rice, oats, millet, buckwheat and quinoa. When a plurality of miscellaneous grains are mixed, the weight ratio between them is 1:1;

[0058] The condiments consist of winter melon candy, rose sugar, sweetener and brown sugar water.

[0059] The auxiliary materials are composed of one or more of osmanthus, walnut kernels, raisins, dried red dates, hawthorn and honey.

[0060] Winter melon candy can also be replaced by preserved fruit, and the sweetener is composed of one or more of mogroside, steviol and erythritol.

[0061] Soy flour consists of one or both of soybean flour and chickpea flour.

[0062] The steps of making cake porridge include at least the following steps:

[0063] S1: soak the main ingredient B with water and mix it evenly, then put it into a mold, grind it into powder, and then steam it to make rice cake, remove the mold, cool it, and then pack it into bags after sterilization;

[0064] S2: frying peanut kernels, sunflower kernels, walnut kernels and sesame seeds, chopping the fried peanut kernels and walnut kernels, sterilizing the chopped peanut kernels and walnut kernels, clean sesame seeds and grapes, and then packing them into bags separately (selecting the raw materials of auxiliary materials according to needs);

[0065] S3 sterilizes lotus root powder, seasoning, bean powder and honey and packs them into bags separately.

[0066] Among them, the condiments such as winter melon candy, rose sugar, sweetener and brown sugar water are packaged separately.

[0067] When using, open the package and add hot water.

[0068] When using lotus root powder, you need to first add hot water at 95℃ or above to the lotus root powder, then mix it into a thin paste and stir it until it is transparent or translucent, or add room temperature water and put it in a microwave oven (steamer or other kitchen heating equipment) and heat it until it is transparent or translucent.

[0069] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A cake porridge, which is composed of 50g to 200g of main ingredients, 20g to 150g of lotus root starch, 2g to 20g of peanut kernels, 2g to 20g of sunflower kernels, 0.5g to 10g of sesame seeds, seasoning, 2g to 25g of bean flour, auxiliary ingredients and 2g to 20g of rose sugar.

2. The cake porridge according to claim 1, characterized in that: The main ingredient is composed of one of main ingredient A, main ingredient B and main ingredient C; The main ingredient A consists of 50 to 200 grams of rice; The main ingredient B consists of 10 to 200 grams of miscellaneous grains; The main ingredient C is composed of rice and miscellaneous grains, and the ratio of rice to miscellaneous grains is 5:5 to 9:

1. The miscellaneous grains are composed of one or more of glutinous rice, sorghum, red rice, black rice, yellow rice, purple rice, oats, millet, buckwheat, coix rice and quinoa. When multiple miscellaneous grains are mixed, the weight ratio between them is 1:

1.

3. The cake porridge according to claim 1, characterized in that: The condiment is composed of one or more of 2 to 20 grams of winter melon candy, 1 to 10 grams of sweetener, and 3 to 25 grams of brown sugar water; The auxiliary materials are composed of one or more of 0.5g-10g of osmanthus, 5g-15g of walnut kernels, 2g-25g of raisins, 3g-15g of dried red dates, 3g-20g of hawthorn and 2g-25g of honey.

4. The cake porridge according to claim 1, characterized in that: Winter melon candy can also be replaced by preserved fruit, and the sweetener is composed of one or more of mogroside, steviol and erythritol; Sweeteners can also be replaced by white sugar.

5. The cake porridge according to claim 1, characterized in that: Bean flour is composed of one or more of mung bean flour, soybean flour and chickpea flour.

6. The cake porridge according to claim 1, characterized in that: The steps of making cake porridge include at least the following steps: S1: Grind the main ingredients into powder, soak and mix with water, put them into a mold and steam them to make rice cakes, remove the molds, cool them, sterilize them and pack them into bags; S2: frying peanut kernels, sunflower kernels, walnut kernels and sesame seeds, chopping the fried peanut kernels and walnut kernels, sterilizing the chopped peanut kernels and walnut kernels, clean sesame seeds and grapes, and then packing them into bags separately (selecting the raw materials of auxiliary materials according to needs); S3 sterilizes and packages lotus root powder, seasoning, bean powder and honey into bags; Among the condiments, winter melon candy, rose candy, sweetener and brown sugar water are packaged separately; When using, open the bag and add hot water.

7. The cake porridge according to claim 6, characterized in that: When using lotus root powder, first add room temperature water to make it into a thin paste, then add 95°C or above hot water to the lotus root powder and stir it until it becomes transparent or translucent, or add room temperature water and put it in a microwave oven (steamer or other kitchen heating equipment) and heat it until it becomes transparent or translucent.