CN100450378C - Process for industrial production of instant convenient rice porridge - Google Patents
Process for industrial production of instant convenient rice porridge Download PDFInfo
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Abstract
The present invention discloses a technologic method for the mass production of instant convenient rice gruel, which comprises rice material manufacture, auxiliary material manufacture, gelatinization material manufacture and packaging, wherein the manufacture of rice materials comprises material selection, preliminary boil, preliminary steaming, infiltration, second steaming, cooling, congealment, vacuum congeal drying and fixed quantity packaging; the manufacture of the auxiliary materials comprises material selection, cut, steaming, congealment, vacuum congeal drying and fixed quantity packaging; the manufacture of gelatinization materials comprises that glutinous rice flour, flour and starch are mixed and are preliminarily gelatinated according to certain proportion, then the glutinous rice flour, the flour and the starch which are preliminarily gelatinated are respectively and proportionally mixed with sweet auxiliary materials and salt auxiliary materials to form sweet gelatinization materials and salt gelatinization materials, and the gelatinization materials are packed in a fixed quantity mode at last. The present invention has the advantages of rational technology, easy implementation, low cost, good rice gruel quality, short rehydration time of finished products and the basically same flavor and mouth feel of the traditional gruel. The present invention is suitable for large-scale commercial production, and is easy to popularize and implement. The present invention also has good societal and economic benefit.
Description
One. the present invention relates to a kind of preparation method of using Freeze Drying Technique suitability for industrialized production instant food, particularly a kind of process of industrial production of instant convenient rice porridge.
Two. background technology:
China is a large agricultural country, crop planting area and output are all very big, rice products such as rice and millet is owing to contain various nutrition, therefore edible people is a lot, its output is also considerable, and rice and millet are used to cook congee or steamed rice usually, and Production Time is longer, cook congee every day or steamed rice needs more than 20 minute at least, bring very big inconvenience for people's life.Though instant gruel has been arranged on the market, it does not need normal boiling, instant, but, forming this instant gruel middle rank grain of rice is particle expanded by rice, that pulverize aftershaping, owing to processing method is limit, when edible, the mouthfeel of the congee that itself and traditional handicraft boil is far from each other, has influenced its market circulation channel.
(publication number is CN1653940A to Chinese patent, application number is 200410023578.5) a kind of " the rice embryo processing technology of preparation instant porridge, rice " disclosed, its processing technology is: choose Mi Zuowei raw material → removal impurity → soak into → cook → cool off → freezing → dry → make meter embryo finished product, it is convenient to people's preservation, mouthfeel is bad, it is dry that but it adopts under the higher vacuum, and cost is higher.
(publication number is CN1579218A to Chinese patent, application number is 03152751.5) a kind of " the utilization Lyophilisation technique for making is made the method for instant after with the dehydration of multiple congee " disclosed, its preparation method is: select materials → clean → preliminary treatment → boiling → seasoning → cooling → quick-frozen → vacuum drying → damp-prrof packing, it can be directly edible with brewed in hot water, instant, but its adopts cold wind to cool off fast, the phenomenon that makes the grain of rice occur that crust is dry and cracked, heart is moistening, fail to act and think in the same way easily.
The sticky degree that said method is made congee is not enough, causes mouthfeel bad, because rice material and batching contained humidity and characteristic are inconsistent, is difficult to accomplish suitable drying effect, in addition, needs rehydration time long, effect that can not fine embodiment instant edible.
Three. summary of the invention:
Purpose of the present invention: overcome the deficiencies in the prior art, provide a kind of technology rationally, implement easily, cost is lower, the congee quality better and the finished product rehydration time is short and with the process of traditional congee industrial production of instant convenient rice porridge of basically identical on local flavor, mouthfeel.
Technical scheme of the present invention: a kind of process of industrial production of instant convenient rice porridge, comprise that the rice material is made, batching is made, the gelatinization material is made and packing, its concrete manufacturing process is:
A. the rice material is made
1), precook: with water content is that 12～14% raw material rice or glutinous rice are put into 6～10 times boiling water in proportion, and boiling 10～18min under 100 ℃ temperature does not heat then under 90～95 ℃ of temperature and place 10～20min in water;
2), the pre-steaming: meter sabot of precooking that will in 90～95 ℃ of water, place, put into steam box, in pressure is the high-temperature steam of 0.04～0.4Mpa, steam 1.5～15min;
3), soak into: the rice after will steaming is in advance put into 90～95 ℃ of hot water and is soaked into 10～15min;
4), steam again: will soak into good grain of rice sabot and be positioned in the steam box, and in pressure is the high-temperature steam of 0.04～0.4Mpa, steam 1.5～15min;
5), cooling: the grain of rice that will steam is put into 20～30 ℃ water and is cooled off, to be stirred during cooling, subsidiary starch on the flush away grain of rice, cooling back Mi Wen should be 20～30 ℃, sabot behind the draining;
6), freeze: the grain of rice of sabot is delivered in the guick freezing room under-25 ℃～-35 ℃ temperature, freezed 2～3 hours, make grain of rice central temperature reach-18 ℃～-30 ℃;
7), vacuum freeze drying: will freeze the good grain of rice and put into the vacuum freeze drying storehouse, under the vacuum of 40～250Pa, heating-up temperature be 50 ℃～120 ℃, dry 6～10 hours to water content≤5%;
B, batching are made
1), selects materials: select different batchings for use according to the kind difference of being produced, and selected batching is cleaned and/or the decortication core processing;
2), cutting: the batching that will clean shape on demand is cut into the sheet of the granular or 3-5mm of 3 * 3 * 3mm～5 * 5 * 5mm;
3), steam; The batching that cuts is put into steam box, in pressure is the high-temperature steam of 0.04～0.4Mpa, steam 5～20min, to the abundant slaking of material;
4), freeze: the batching that will steam is cooled to 10～25 ℃ of sabots, places in the guick freezing room, freezes 2～3 hours under-25 ℃～-35 ℃ temperature;
5), vacuum freeze drying: frozen good material is put into the vacuum freeze drying storehouse, under the vacuum of 40～250Pa, heating-up temperature be 50 ℃～120 ℃, dry 6～10 hours to water content≤5%;
C, gelatinization material are made
1), glutinous rice flour, flour, starch are mixed the water that the back adds its gross weight 15%～20% according to 3: 0.8～1.2: 1～1.5 ratio, and put into steam box and under 95 ℃～99 ℃ temperature, steam 10-15 minute, send into guick freezing room then, under the temperature of-25 ℃～-35 ℃ of degree, freezed two hours, put into vacuum drying chamber, carry out drying under the vacuum of 40pa-250pa, baking temperature is 50 ℃～120 ℃, and dry 6～10 hours to water content≤5%; Dried gelatinization material is crushed to 100 orders, is the gelatinization powder;
2), glutinous rice flour, flour, starch are mixed with sweet taste auxiliary material or saline taste auxiliary material through the gelatinization powder that pre-gelatinization forms, to form sweet taste gelatinization material or saline taste gelatinization material;
D, packing
With described rice material, batching, gelatinization material according to 5～7: 0.8～1.2: 1 ratio is packed.
During packing, earlier described rice material, batching, gelatinization material are packed separately respectively, put into same packing container or packaging bag again, carry out secondary package.Perhaps, described rice material, batching, the direct mixing of gelatinization material are put into same packing container or packaging bag, pack.
Described batching is a dried longan pulp, or is water chestnut, or is Chinese yam, or be date, or be the pumpkin grain, or be the Chinese chestnut grain, or be shelled peanut, or be walnut kernel, or be Chinese chestnut benevolence, or be hulled sesameseed, or be SEMEN PINI KORAIENSIS, or be red bean, or be green soya bean, or be the waxy corn grain, or be raw fish, or be the sea cucumber sheet, or be peeled shrimp, or be above-mentioned combination.
Described sweet taste auxiliary material is powdered sugar and brown powdered sugar, and gelatinization powder and powdered sugar, brown powdered sugar are according to 5～6: 3: 1.5 ratio is mixed, and forms sweet taste gelatinization material; Perhaps, described saline taste auxiliary material is edible salt, pepper powder, onion powder, chive powder, and described gelatinization material and edible salt, pepper powder, onion powder, chive powder are according to 5～6: 2.5: 1.5: 0.5: 0.5, form saline taste gelatinization material.
Beneficial effect of the present invention:
1. technology of the present invention is reasonable, the congee quality better, and it adopts high temperature to soak into after precooking, steaming in advance, adopt secondary to steam and water cooling then, the grain of rice is thought and acted in one and the same way, temperature that is consistent and soft or hard degree, in addition, rice material, batching, gelatinization material are made respectively, according to the different in moisture and the characteristic of every kind of material, implement corresponding processing conditions, therefore can guarantee that the original nutritional labeling and the taste of the grain of rice are constant, its mouthfeel is the same with the common congee that boils, therefore, and its quality better.
2. the present invention implements easily, cost is lower, and its technological process is implemented and control easily.
3. the congee rehydration time that process of the present invention is produced is short, and rice material, batching, gelatinization material are put into bowl (box) shape container, and boiling water brews and got final product in 3 minutes, 80 ℃ brewed in hot water was an edible after 5～8 minutes, and is very convenient, and the rice material is not with hard core, and do not fill up tooth, there is not burnt burning, the gelatinization degree height, mouthfeel is the same with the congee that boils, the anti-immersion of rice material in addition, soak and can also keep the grain of rice complete in 25 minutes, congee does not loose, in the pasty state.As required, select different batchings and gelatinization material, can form the congee of multiple local flavor, to satisfy the demand of different crowd.
4. do not add any chemical raw material in the technical process of the present invention, therefore prepared congee is a natural green food, and can accomplish genuineness, has abundant nutritive value simultaneously.And the holding time is long, and the shelf-life is convenient to people and buys and deposit more than 6 months at normal temperatures and pressures, reduces the wastage, and improves economic benefit of enterprises.
5. the present invention is applicable to large-scale industrial production, can carry out deep processing to rice based food, is easy to promotion and implementation, has good social and economic benefit.
Four. the specific embodiment:
Embodiment one: the manufacturing process of mixed nuts congee,
A. the rice material is made
1), precook: with water content is the boiling water that 12～14% raw material rice or glutinous rice 300g put into 6 times of its weight, and boiling 10min under 100 ℃ temperature does not heat then under 90 ℃ of temperature and place 10min in water;
2), the pre-steaming: meter sabot of precooking that will in 90 ℃ of water, place, put into steam box, in pressure is the high-temperature steam of 0.04Mpa, steam 15min;
3), soak into: the rice after will steaming is in advance put into 90 ℃ of hot water and is soaked into 10min;
4), steam again: will soak into good grain of rice sabot and be positioned in the steam box, and in pressure is the high-temperature steam of 0.04Mpa, steam 15min;
5), cooling: the grain of rice that will steam is put into 20 ℃ water and is cooled off, to be stirred during cooling, subsidiary starch on the flush away grain of rice, cooling back Mi Wen should be 20 ℃, sabot behind the draining;
6), freeze: the grain of rice of sabot is delivered in the guick freezing room under-20 ℃ temperature, freezed 2 hours, make grain of rice central temperature reach-18 ℃;
7), vacuum freeze drying: will freeze the good grain of rice and put into the vacuum freeze drying storehouse, under the vacuum of 40Pa, heating-up temperature be 50 ℃, dry 10 hours to water content≤5%;
8), be bundled into inner wrapping by 30g;
B, batching are made
1), selects materials: select for use shelled peanut, walnut kernel, Chinese chestnut benevolence, hulled sesameseed, the every kind of SEMEN PINI KORAIENSIS respectively to be 10g; Carry out cleaning treatment;
2), cutting: the batching that will clean shape on demand is cut into the sheet of the granular or 3-5mm of 3 * 3 * 3mm～5 * 5 * 5mm;
3), steam: the batching that will cut is put into steam box, steams 20min in pressure is the high-temperature steam of 0.04Mpa, to the abundant slaking of material;
4), freeze: the batching that will steam is cooled to 10 ℃ of sabots, places in the guick freezing room, freezes under-25 ℃ temperature 2 hours;
5), vacuum freeze drying: frozen good material is put into the vacuum freeze drying storehouse, under the vacuum of 40Pa, heating-up temperature be 50 ℃, dry 10 hours to water content≤5%;
5), make inner wrapping by 5g;
C, gelatinization material are made
1), glutinous rice flour, flour, starch are mixed the water that the back adds its gross weight 15% according to 3: 1: 1 ratio, and put into steam box and under 95 ℃ of temperature, steam 10 minutes, send into guick freezing room then, under the temperature of-25 ℃ of degree, freezed two hours, put into vacuum drying chamber, carry out drying under the vacuum of 40pa, baking temperature is 50 ℃, and dry 10 hours to water content≤5%; Dried gelatinization material is crushed to 100 orders, is the gelatinization powder;
2), gelatinization powder and powdered sugar, brown powdered sugar are mixed formation sweet taste gelatinization material according to 5: 3: 1.5 ratio; Present embodiment is got glutinous rice flour 30g, flour 10g, starch 10g, powdered sugar 30g, brown powdered sugar 15g manufactures.
3), make inner wrapping by 5g;
At last above-mentioned rice material, batching, the gelatinization material that makes put into bowl (box) shape container or packaging bag respectively according to 6: 1: 1 ratio, carry out secondary package, form instant food.
When edible, open a meter material package, ingredient bags, gelatinization material package respectively and put into container, add 85 ℃ of hot water of about 350ml, 5min is an edible; Add the boiling water of about 350ml, 3min is an edible, and is very convenient.Certainly rice material, batching, gelatinization material can not packed separately yet, but put into bowl (box) shape container or packaging bag according to 6: 1: 1 ratio, carry out unitizing, when the congee of this kind packing eats, only need add 85 ℃ of hot water of about 350ml in container, 5min is an edible; Add the boiling water of about 350ml, 3min is an edible, and is very convenient.
Embodiment two: present embodiment and embodiment one are basic identical, and something in common does not repeat, and difference is: a. rice material is made
1), precook: with water content is the boiling water that 12～14% raw material rice or glutinous rice 300g put into 8 times of its weight, and boiling 16min under 100 ℃ temperature does not heat then under 97 ℃ of temperature and place 15min in water;
2), the pre-steaming: meter sabot of precooking that will in 97 ℃ of water, place, put into steam box, in pressure is the high-temperature steam of 0.1Mpa, steam 8min;
3), soak into: the rice after will steaming is in advance put into 97 ℃ of hot water and is soaked into 18min;
4), steam again: will soak into good grain of rice sabot and be positioned in the steam box, and in pressure is the high-temperature steam of 0.1Mpa, steam 8min;
5), cooling: the grain of rice that will steam is put into 25 ℃ water and is cooled off, to be stirred during cooling, subsidiary starch on the flush away grain of rice, cooling back Mi Wen should be 25 ℃, sabot behind the draining;
6), freeze: the grain of rice of sabot is delivered in the guick freezing room under-30 ℃ temperature, freezed 2.5 hours, make grain of rice central temperature reach-28 ℃;
7), vacuum freeze drying: will freeze the good grain of rice and put into the vacuum freeze drying storehouse, under the vacuum of 150Pa, heating-up temperature be 90 ℃, dry 9 hours to water content≤5%;
8), be bundled into inner wrapping by 25g;
B, batching are made
1), selects materials: select for use shelled peanut, walnut kernel, Chinese chestnut benevolence, hulled sesameseed, the every kind of SEMEN PINI KORAIENSIS respectively to be 10g; Carry out cleaning treatment;
2), cutting: the batching that will clean shape on demand is cut into the sheet of the granular or 3-5mm of 3 * 3 * 3mm～5 * 5 * 5mm;
3), steam: the batching that will cut is put into steam box, steams 12min in pressure is the high-temperature steam of 0.1Mpa, to the abundant slaking of material;
4), freeze: the batching that will steam is cooled to 18 ℃ of sabots, places in the guick freezing room, freezes under-30 ℃ temperature 2.5 hours;
5), vacuum freeze drying: frozen good material is put into the vacuum freeze drying storehouse, under the vacuum of 140Pa, heating-up temperature be 90 ℃, dry 8 hours to water content≤5%;
5), make inner wrapping by 4g;
C, gelatinization material are made
1), glutinous rice flour, flour, starch are mixed the water that the back adds its gross weight 15%～20% according to 3: 0.8: 1.2 ratio, and put into steam box and under 96 ℃ of temperature, steam 12 minutes, send into guick freezing room then, under the temperature of-30 ℃ of degree, freezed two hours, put into vacuum drying chamber, carry out drying under the vacuum of 190Pa, baking temperature is 90 ℃, and dry 8 hours to water content≤5%; Dried gelatinization material is crushed to 100 orders, is the gelatinization powder;
2), gelatinization powder and powdered sugar, brown powdered sugar are mixed formation sweet taste gelatinization material, formation sweet taste gelatinization material according to 5.5: 3: 1.5 ratio; Present embodiment is got glutinous rice flour 30g, flour 8g, starch 12g, powdered sugar 33g, brown powdered sugar 16.5g manufactures.
3), make inner wrapping by 5g;
At last the above-mentioned rice material that makes, batching, gelatinization material are packed according to 5: 0.8: 1 ratio.
Embodiment three: present embodiment and embodiment one are basic identical, and something in common does not repeat, and difference is:
A. the rice material is made
1), precook: with water content is the boiling water that 12～14% raw material rice or glutinous rice 300g put into 10 times of its weight, and boiling 18min under 100 ℃ temperature does not heat then under 95 ℃ of temperature and place 20min in water;
2), the pre-steaming: meter sabot of precooking that will in 95 ℃ of water, place, put into steam box, in pressure is the high-temperature steam of 0.4Mpa, steam 1.5min;
3), soak into: the rice after will steaming is in advance put into 95 ℃ of hot water and is soaked into 15min;
4), steam again: will soak into good grain of rice sabot and be positioned in the steam box, and in pressure is the high-temperature steam of 0.4Mpa, steam 1.5min;
5), cooling: the grain of rice that will steam is put into 30 ℃ water and is cooled off, to be stirred during cooling, subsidiary starch on the flush away grain of rice, cooling back Mi Wen should be 30 ℃, sabot behind the draining;
6), freeze: the grain of rice of sabot is delivered in the guick freezing room under-35 ℃ temperature, freezed 3 hours, make grain of rice central temperature reach-30 ℃;
7), vacuum freeze drying: will freeze the good grain of rice and put into the vacuum freeze drying storehouse, under the vacuum of 250Pa, heating-up temperature be 120 ℃, dry 8 hours to water content≤5%;
8), be bundled into inner wrapping by 35g;
B, batching are made
1), selects materials: select for use shelled peanut, walnut kernel, Chinese chestnut benevolence, hulled sesameseed, the every kind of SEMEN PINI KORAIENSIS respectively to be 8g; Carry out cleaning treatment;
2), cutting: the batching that will clean shape on demand is cut into the sheet of the granular or 3-5mm of 3 * 3 * 3mm～5 * 5 * 5mm;
3), steam: the batching that will cut is put into steam box, steams 5min in pressure is the high-temperature steam of 0.4Mpa, to the abundant slaking of material;
4), freeze: the batching that will steam is cooled to 25 ℃ of sabots, places in the guick freezing room, freezes under-35 ℃ temperature 3 hours;
5), vacuum freeze drying: frozen good material is put into the vacuum freeze drying storehouse, under the vacuum of 250Pa, heating-up temperature be 120 ℃, dry 6 hours to water content≤5%;
5), make inner wrapping by 6g;
C, gelatinization material are made
1), glutinous rice flour, flour, starch are mixed the water that the back adds its gross weight 20% according to 3: 1.2: 1.5 ratio, and put into steam box and under 99 ℃ of temperature, steam 15 minutes, send into guick freezing room then, under the temperature of-35 ℃ of degree, freezed two hours, put into vacuum drying chamber, carry out drying under the vacuum of 250pa, baking temperature is 120 ℃, and dry 6 hours to water content≤5%; Dried gelatinization material is crushed to 100 orders, is the gelatinization powder;
2), gelatinization powder and powdered sugar, brown powdered sugar are mixed formation sweet taste gelatinization material according to 6: 3: 1.5 ratio; Present embodiment is got glutinous rice flour 30g, flour 12g, starch 15g, powdered sugar 28.5g, brown powdered sugar 14.25g manufactures.
3), make inner wrapping by 5g;
At last above-mentioned rice material, batching, the gelatinization material that makes packed according to 7: 1.2: 1 ratio.
Embodiment four: the manufacturing process of fillet congee, present embodiment and embodiment one are basic identical, and something in common does not repeat, and difference is: it is different with the supplementary product kind of gelatinization material to prepare burden, wherein batching is selected fillet 3g, sea cucumber sheet 1g, peeled shrimp 1g for use, makes the 5g inner wrapping; The gelatinization material is glutinous rice flour 30g, flour 10g, farina 10g, edible salt 25g, pepper powder 15g, and onion powder 5g, chive powder 5g form saline taste gelatinization material, and make inner wrapping by 5g-8g.
Embodiment five: eight-treasure rice pudding (congee) manufacturing process, present embodiment and embodiment one are basic identical, and something in common does not repeat, and difference is: the kind difference of rice material, batching, making rice material and glutinous rice material respectively, is to fit in 40g at 6: 4 to make inner wrapping by rice, glutinous rice;
Batching is chosen dried longan pulp 1g, water chestnut 1g, Chinese yam 2g, date 2g, shelled peanut 2g, pumpkin grain 1g, Chinese chestnut grain 1g makes the 10g inner wrapping;
The gelatinization material adopts sweet taste gelatinization material, makes inner wrapping by 5～8g.
Change the component of batching and gelatinization material, can form the congee of various tastes, as: the very best congee or vegetables congee; In addition, change the concrete numerical value in the number range in the processing step, can form a plurality of embodiment, be common variation of the present invention, do not describe in detail one by one at this.
Claims (5)
1. the process of an industrial production of instant convenient rice porridge comprises that the rice material is made, batching is made, the gelatinization material is made and packing, it is characterized in that:
A. the rice material is made
1), precook: with water content is that 12～14% raw material rice or glutinous rice are put into 6～10 times boiling water in proportion, and boiling 10～18min under 100 ℃ temperature does not heat then under 90～95 ℃ of temperature and place 10～20min in water;
2), the pre-steaming: meter sabot of precooking that will in 90～95 ℃ of water, place, put into steam box, in pressure is the high-temperature steam of 0.04～0.4Mpa, steam 1.5～15min;
3), soak into: the rice after will steaming is in advance put into 90～95 ℃ of hot water and is soaked into 10～15min;
4), steam again: will soak into good grain of rice sabot and be positioned in the steam box, and in pressure is the high-temperature steam of 0.04～0.4Mpa, steam 1.5～15min;
5), cooling: the grain of rice that will steam is put into 20～30 ℃ water and is cooled off, to be stirred during cooling, subsidiary starch on the flush away grain of rice, cooling back Mi Wen should be 20～30 ℃, sabot behind the draining;
6), freeze: the grain of rice of sabot is delivered in the guick freezing room under-25 ℃～35 ℃ temperature, freezed 2～3 hours, make grain of rice central temperature reach-18 ℃～-30 ℃;
7), vacuum freeze drying: will freeze the good grain of rice and put into the vacuum freeze drying storehouse, under the vacuum of 40～250Pa, heating-up temperature be 50 ℃～120 ℃, dry 6～10 hours to water content≤5%;
B, batching are made
1), selects materials: select different batchings for use according to the kind difference of being produced, and selected batching is cleaned and/or the decortication core processing;
2), cutting: the batching that will clean shape on demand is cut into the sheet of the granular or 3-5mm of 3 * 3 * 3mm～5 * 5 * 5mm;
3), steam: the batching that will cut is put into steam box, steams 5～20min in pressure is the high-temperature steam of 0.04～0.4Mpa, to the abundant slaking of material;
4), freeze: the batching that will steam is cooled to 10～25 ℃ of sabots, places in the guick freezing room, freezes 2～3 hours under-25 ℃～35 ℃ temperature;
5), vacuum freeze drying: frozen good material is put into the vacuum freeze drying storehouse, under the vacuum of 40～250Pa, heating-up temperature be 50 ℃～120 ℃, dry 6～10 hours to water content≤5%;
C, gelatinization material are made
1), glutinous rice flour, flour, starch are mixed the water that the back adds its gross weight 15%～20% according to 3: 0.8～1.2: 1～1.5 ratio, and put into steam box and under 95 ℃～99 ℃ temperature, steam 10-15 minute, send into guick freezing room then, under the temperature of-25 ℃～35 ℃ of degree, freezed two hours, put into vacuum drying chamber, carry out drying under the vacuum of 40pa-250pa, baking temperature is 50 ℃～120 ℃, and dry 6～10 hours to water content≤5%; Dried gelatinization material is crushed to 100 orders, is the gelatinization powder;
2), glutinous rice flour, flour, starch are mixed with sweet taste auxiliary material or saline taste auxiliary material through the gelatinization powder that pre-gelatinization forms, to form sweet taste gelatinization material or saline taste gelatinization material;
D, packing
With described rice material, batching, gelatinization material according to 5～7: 0.8～1.2: 1 ratio is packed.
2. the process of industrial production of instant convenient rice porridge according to claim 1 is characterized in that: earlier described rice material, batching, gelatinization material are packed separately respectively, put into same packing container or packaging bag again, carry out secondary package.
3. the process of industrial production of instant convenient rice porridge according to claim 1 is characterized in that: described rice material, batching, gelatinization material are directly mixed put into same packing container or packaging bag, pack.
4. according to the process of claim 1 or 2 or 3 described industrial production of instant convenient rice porridge, it is characterized in that: described batching is a dried longan pulp, or is water chestnut, or is Chinese yam, or be date, or be the pumpkin grain, or be the Chinese chestnut grain, or be shelled peanut, or be walnut kernel, or be Chinese chestnut benevolence, or be hulled sesameseed, or be SEMEN PINI KORAIENSIS, or be red bean, or be green soya bean, or be the waxy corn grain, or be raw fish, or be the sea cucumber sheet, or be peeled shrimp, or be above-mentioned combination.
5. the process of industrial production of instant convenient rice porridge according to claim 1, it is characterized in that: described sweet taste auxiliary material is powdered sugar and brown powdered sugar, and gelatinization powder and powdered sugar, brown powdered sugar are according to 5～6: 3: 1.5 ratio is mixed, and forms sweet taste gelatinization material; Perhaps, described saline taste auxiliary material is edible salt, pepper powder, onion powder, chive powder, and described gelatinization material and edible salt, pepper powder, onion powder, chive powder are according to 5～6: 2.5: 1.5: 0.5: 0.5, form saline taste gelatinization material.
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| CN101380337B (en) * | 2008-04-30 | 2012-05-23 | 张国荣 | Low temperature dynamic extraction method of plant effective ingredient |
| CN101869242B (en) * | 2010-06-08 | 2012-06-27 | 河南九易食品有限公司 | Grain porridge and edible method thereof |
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| CN1078356A (en) * | 1993-03-31 | 1993-11-17 | 萧舜章 | The production method of instant porridge |
| CN1090978A (en) * | 1993-12-31 | 1994-08-24 | 赵新智 | Instant gruel and preparation method thereof |
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