CN102228251B - Instant vegetable eight-ingredient porridge and preparation method thereof - Google Patents
Instant vegetable eight-ingredient porridge and preparation method thereof Download PDFInfo
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- CN102228251B CN102228251B CN2011101966275A CN201110196627A CN102228251B CN 102228251 B CN102228251 B CN 102228251B CN 2011101966275 A CN2011101966275 A CN 2011101966275A CN 201110196627 A CN201110196627 A CN 201110196627A CN 102228251 B CN102228251 B CN 102228251B
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Abstract
The invention discloses an eight-ingredient porridge and a preparation method thereof. The eight-ingredient porridge is composed of millet, rice, corn, barley, mung bean, red bean, peanut, soybean, red date, celery cabbage, sweet pepper and carrot. Every 100g of eight-ingredient porridge respectively contains 7-8g of millet, 7-8g of rice, 7-8g of corn, 7-8g of barley, 7-8g of mung bean, 7-8g of red bean, 7-8g of peanut, 7-8g of soybean, 10-12g of celery cabbage, 10-12g of sweet pepper and 10-12g of carrot. The preparation process comprises the following steps: selecting, soaking, boiling, drying, pulverizing and the like. The instant vegetable eight-ingredient porridge disclosed by the invention has the advantages of abundant nutrition, high vitamin content and good mouthfeel and flavor, is hygienic and convenient to carry and eat, and is a natural healthy food without any pigment or preservative. The production technique has the advantages of simplicity, low production cost, and obvious economic and social benefits.
Description
Technical field
The present invention relates to a kind of convenient vegetable mixed congee preparation method, belong to food processing technology field, especially make things convenient for mixed congee deep process technology field.
Background technology
The original meaning of " mixed congee " refers to be brewed into congee with eight kinds of different raw materials.But in today, the materials of many " mixed congees " have exceeded eight kinds." mixed congee " is generally take polished rice, glutinous rice or black glutinous rice as major ingredient, add again auxiliary material, such as mung bean, red bean, French beans, Semen Lablab Album, red date, peach kernel, peanut, lotus seeds, longan, loose seed, Chinese yam, lily, the fruit of Chinese wolfberry, Gorgon fruit, seed of Job's tears etc. are brewed into congee.The people of China different regions like according to own diet, select different materials.Canned " mixed congee " its materials of different brands are also different, but are four large class raw materials basically: rice, beans, dry fruit, Chinese medicine.Family boils " mixed congee ", sometimes also can add Chinese chestnut, carrot, sausage, bacon etc.
There are following quality problems in traditional mixed congee production aspect technology: one, and product the Separation of Solid and Liquid phenomenon occurs after placing a period of time, and elutriation is serious, affects impression and edible; Its two, return after the long preservation and change firmly, be difficult to keep soft continuous fragrant glutinous mouthfeel; Its three, in the production process, brown stain easily occurs.Its four, hypovitaminosis in traditional mixed congee, particularly vitamin C and carotenoid lack, and can not satisfy human body to the demand of all application elements.Time-consuming the taking a lot of work of boiling of tradition mixed congee carried and inconvenience, and be incompatible with allegro life of modern times.For this reason, having developed a kind of quality can compare favourably with canned instant mixed congee, and nutrition is abundanter, and price is cheaper.Easy to carry, the mixed congee that makes things convenient for good brew is the inexorable trend of mixed congee development.
Summary of the invention
The purpose of this invention is to provide a kind of convenient vegetable mixed congee preparation method, to overcome under the existence conditions, mixed congee carries inconvenience, and the shelf-life is short, the insufficient abundant weakness of nutrition.
For addressing the above problem, the present invention comes by the following technical solutions:
A kind of convenient vegetable mixed congee is comprised of following raw material: millet, rice, corn, barley, mung bean, red bean, peanut, soybean, red date, Chinese cabbage, pimento, carrot; Contain respectively millet, rice, corn and barley 7-8 gram in per 100 gram mixed congees, contain mung bean, red bean, peanut and soybean 7-8 gram, contain red date, Chinese cabbage, pimento and carrot 10-12 gram.Millet, rice, corn, barley, mung bean, red bean, peanut and soybean all select then new produce, require pollution-free, without go mouldy, free from insect pests; Red date is elected bright in colour, the meat amount is thick, without go mouldy, the first-class dried product of free from insect pests, stoning after cleaning, stripping and slicing are for subsequent use; Chinese cabbage, pimento and carrot are selected the fresh vegetables of this season results, stripping and slicing after cleaning, and the employing frozen drying is sloughed the moisture in the vegetables, and is for subsequent use.
That its preparation process comprises is selected, immersion, boiling, drying, pulverizing.
Described immersion refers to millet, rice, corn, barley were soaked 2.5-3 hour; With mung bean, red bean, peanut and soybeans soaking 8-10 hour;
Ratio according to the mass ratio 2:7 of raw material and water after described boiling refers to the millet after soaking, rice, corn, barley, mung bean, red bean, peanut and soybean mixed is mixed little fiery boiling 130-150 minute;
Described drying refers to aeration-drying under the condition of 120-150 degree;
The grates vegetables that all raw materials and frozen drying were sloughed moisture after described pulverizing referred to utilize micronizer with high temperature drying.Then after weighing, pack all raw materials after will pulverizing.
A kind of convenient vegetable mixed congee preparation method provided by the invention, have easy to carry, long shelf-life, vitamin C and carotenoid content are abundant, the good result of comprehensive nutrition, as long as congee powder in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.Have good economic benefit and social benefit.
The specific embodiment
Further specify technical scheme of the present invention below by specific embodiment, the present invention includes but be not limited to following embodiment.The change that does not break away from flesh and blood of the present invention according to prior art is carried out the present invention still belongs to protection scope of the present invention.
Embodiment 1
Selected then new product, pollution-free, nothing is gone mouldy, millet, rice, corn, barley, mung bean, red bean, peanut and the soybean of free from insect pests are for subsequent use.Select lovely luster, meat amount thick, without go mouldy, the first-class red date dried product of free from insect pests, stoning after cleaning, stripping and slicing are for subsequent use; Select fresh Chinese cabbage, pimento and the carrot of this season results, stripping and slicing after cleaning, the employing frozen drying is sloughed the moisture in the vegetables, and is for subsequent use.Accurately take by weighing each 8 gram of millet, rice, corn and barley, accurately take by weighing each 7 gram of mung bean, red bean, peanut and soybean, accurately take by weighing each 10 gram of dried red date, Chinese cabbage, pimento and carrot.Millet, rice, corn, barley were soaked 2.5 hours; With mung bean, red bean, peanut and soybeans soaking 8 hours.Mix millet, rice, corn, barley, mung bean, red bean, peanut and soybean after soaking rear and 210 gram water mixing, little fiery boiling 130 minutes.With the aeration-drying under the condition of 120-150 degree of the raw material after the boiling, utilize micronizer with high temperature drying after all raw materials and the frozen drying grates vegetables of sloughing moisture, pack after all raw materials after pulverizing are weighed.As long as congee powder in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.
Embodiment 2
Selected then new product, pollution-free, nothing is gone mouldy, millet, rice, corn, barley, mung bean, red bean, peanut and the soybean of free from insect pests are for subsequent use.Select lovely luster, meat amount thick, without go mouldy, the first-class red date dried product of free from insect pests, stoning after cleaning, stripping and slicing are for subsequent use; Select fresh Chinese cabbage, pimento and the carrot of this season results, stripping and slicing after cleaning, the employing frozen drying is sloughed the moisture in the vegetables, and is for subsequent use.Accurately take by weighing each 7 gram of millet, rice, corn and barley, accurately take by weighing each 7.5 gram of mung bean, red bean, peanut and soybean, accurately take by weighing each 10.5 gram of dried red date, Chinese cabbage, pimento and carrot.Millet, rice, corn, barley were soaked 3 hours; With mung bean, red bean, peanut and soybeans soaking 10 hours.Mix millet, rice, corn, barley, mung bean, red bean, peanut and soybean after soaking rear and 210 gram water mixing, little fiery boiling 150 minutes.With the aeration-drying under the condition of 120-150 degree of the raw material after the boiling, utilize micronizer with high temperature drying after all raw materials and the frozen drying grates vegetables of sloughing moisture, pack after all raw materials after pulverizing are weighed.As long as congee powder in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.
Embodiment 3
Selected then new product, pollution-free, nothing is gone mouldy, millet, rice, corn, barley, mung bean, red bean, peanut and the soybean of free from insect pests are for subsequent use.Select lovely luster, meat amount thick, without go mouldy, the first-class red date dried product of free from insect pests, stoning after cleaning, stripping and slicing are for subsequent use; Select fresh Chinese cabbage, pimento and the carrot of this season results, stripping and slicing after cleaning, the employing frozen drying is sloughed the moisture in the vegetables, and is for subsequent use.Accurately take by weighing each 7 gram of millet, rice, corn and barley, accurately take by weighing each 7 gram of mung bean, red bean, peanut and soybean, accurately take by weighing each 10 gram of dried red date, Chinese cabbage, pimento and carrot.Millet, rice, corn, barley were soaked 2.5 hours; With mung bean, red bean, peanut and soybeans soaking 8 hours.Mix millet, rice, corn, barley, mung bean, red bean, peanut and soybean after soaking rear and 210 gram water mixing, little fiery boiling 130 minutes.With the aeration-drying under the condition of 120-150 degree of the raw material after the boiling, utilize micronizer with high temperature drying after all raw materials and the frozen drying grates vegetables of sloughing moisture, pack after all raw materials after pulverizing are weighed.As long as congee powder in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.
Embodiment 4
Selected then new product, pollution-free, nothing is gone mouldy, millet, rice, corn, barley, mung bean, red bean, peanut and the soybean of free from insect pests are for subsequent use.Select lovely luster, meat amount thick, without go mouldy, the first-class red date dried product of free from insect pests, stoning after cleaning, stripping and slicing are for subsequent use; Select fresh Chinese cabbage, pimento and the carrot of this season results, stripping and slicing after cleaning, the employing frozen drying is sloughed the moisture in the vegetables, and is for subsequent use.Accurately take by weighing each 8 gram of millet, rice, corn and barley, accurately take by weighing each 8 gram of mung bean, red bean, peanut and soybean, accurately take by weighing each 12 gram of dried red date, Chinese cabbage, pimento and carrot.Millet, rice, corn, barley were soaked 3 hours; With mung bean, red bean, peanut and soybeans soaking 10 hours.Mix millet, rice, corn, barley, mung bean, red bean, peanut and soybean after soaking rear and 210 gram water mixing, little fiery boiling 150 minutes.With the aeration-drying under the condition of 120-150 degree of the raw material after the boiling, utilize micronizer with high temperature drying after all raw materials and the frozen drying grates vegetables of sloughing moisture, pack after all raw materials after pulverizing are weighed.As long as congee powder in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.
Claims (1)
1. a convenient vegetable mixed congee is characterized in that, is made by following raw material: millet, rice, corn, barley, mung bean, red bean, peanut, soybean, red date, Chinese cabbage, pimento, carrot; Contain respectively millet, rice, corn and barley 7.5 grams in per 100 gram mixed congees, contain mung bean, red bean, peanut and soybean 7.5 grams, contain red date, Chinese cabbage, pimento and carrot 11 grams;
That the preparation process of described convenient vegetable mixed congee comprises is selected, immersion, boiling, drying, pulverizing;
Described millet, rice, corn, barley, mung bean, red bean, peanut and soybean all select then new produce, require pollution-free, without go mouldy, free from insect pests; Red date is elected bright in colour, the meat amount is thick, without go mouldy, the first-class dried product of free from insect pests, stoning after cleaning, stripping and slicing are for subsequent use; Chinese cabbage, pimento and carrot are selected the fresh vegetables of this season results, stripping and slicing after cleaning, and the employing frozen drying is sloughed the moisture in the vegetables, and is for subsequent use;
Described immersion referred to millet, rice, corn, barley were soaked 2.5-3 hour, with mung bean, red bean, peanut and soybeans soaking 8-10 hour; Ratio according to the mass ratio 2:7 of raw material and water after described boiling refers to the millet after soaking, rice, corn, barley, mung bean, red bean, peanut and soybean mixed is mixed little fiery boiling 130-150 minute; Described drying refers to aeration-drying under the condition of 120-150 degree; The grates vegetables that all raw materials and frozen drying were sloughed moisture after described pulverizing referred to utilize micronizer with high temperature drying is packed after all raw materials after then will pulverizing are weighed.
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| CN2011101966275A CN102228251B (en) | 2011-07-14 | 2011-07-14 | Instant vegetable eight-ingredient porridge and preparation method thereof |
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| CN2011101966275A CN102228251B (en) | 2011-07-14 | 2011-07-14 | Instant vegetable eight-ingredient porridge and preparation method thereof |
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| CN102228251A CN102228251A (en) | 2011-11-02 |
| CN102228251B true CN102228251B (en) | 2013-01-09 |
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| CN103719671B (en) * | 2012-10-12 | 2015-03-11 | 湖北新美香食品有限公司 | Processing method for vacuum freeze-dried fruit-vegetable millet congee |
| CN102940191A (en) * | 2012-12-15 | 2013-02-27 | 华菊 | Evening primrose woman eight-ingredient porridge |
| CN103053948B (en) * | 2012-12-28 | 2014-04-16 | 祝凤仪 | Mung bean powder having effect of clearing away heat and toxins and preparation method thereof |
| CN103005284B (en) * | 2013-01-17 | 2014-01-15 | 安徽燕之坊食品有限公司 | Instant vegetable porridge and method for processing same |
| CN103005283B (en) * | 2013-01-17 | 2013-10-02 | 安徽燕之坊食品有限公司 | Instant fruit porridge and method for processing same |
| CN103919000B (en) * | 2014-03-14 | 2015-11-11 | 当涂县科辉商贸有限公司 | A kind of Chinese cabbage milled congee and preparation method thereof |
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| CN104171960A (en) * | 2014-06-30 | 2014-12-03 | 文卫红 | Health preserving porridge for tonifying qi and strengthening bones and muscles, and preparation method thereof |
| CN105982017A (en) * | 2015-02-15 | 2016-10-05 | 祁世海 | Preparation method of soup materials |
| CN105231260A (en) * | 2015-08-31 | 2016-01-13 | 济南伟传信息技术有限公司 | Nutrient porridge having function of preventing and treating air conditioner disease |
| CN106071750A (en) * | 2016-08-28 | 2016-11-09 | 陈荣 | A kind of Semen phaseoli radiati Radix Dauci Sativae BABAOZHOU and preparation method thereof |
| CN106376831A (en) * | 2016-08-30 | 2017-02-08 | 陈荣 | Rose and red date mixed congee and preparation method thereof |
| CN106343346A (en) * | 2016-08-31 | 2017-01-25 | 陈荣 | Sorghum and sesame eight ingredient porridge and preparing method thereof |
| CN106578965A (en) * | 2016-12-24 | 2017-04-26 | 张瑞杰 | Method for processing nutritive small bean paste |
| CN114916636A (en) * | 2022-04-27 | 2022-08-19 | 滦平县同源保健食品有限公司 | Rice porridge food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1071312A (en) * | 1992-07-24 | 1993-04-28 | 周筠 | The processing technology of shelled wheat series food |
| CN1087477A (en) * | 1993-12-28 | 1994-06-08 | 马煜锋 | A kind of instant porridge and manufacture production method |
| CN1440672A (en) * | 2003-03-12 | 2003-09-10 | 郝基荣 | Instant ginseng fruit breakfast |
| CN100531595C (en) * | 2005-12-22 | 2009-08-26 | 山西省农业科学院经济作物研究所 | Eight-treasure rice porridge and its making process |
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