CN102318792A - Instant food containing five red foods and preparation method - Google Patents
Instant food containing five red foods and preparation method Download PDFInfo
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Abstract
The invention discloses an instant food containing five red foods and a preparation method, belongs to the technical field of agricultural product deep-processing. Small red beans, red dates without cores, peanuts with red skin, medlar and brown sugar are used as raw materials, wherein the instant food block dry product containing five red foods is obtained by soaking the small red beans, red dates without cores, peanuts with red skin and medlar, boiling, heat-preserving, adding brown sugar, boiling, cooling, applying on mode, quick freezing, and freezing drying in vacuum; and the technical advantage of the vacuum freeze drying technology for maintaining the effective ingredients such as nutrient ingredient, pharmacology effect and color, aroma and taste of each component is sufficiently utilized, each component can sufficiently play the self effect, the obtained product has the food therapeutic effect of tonifying Qi, cultivating blood, beautifying skin, delaying senility if being eaten often. The instant food block dry product containing five red foods produced by the invention is ruddy in color, convenient for carrying, rapid in rehydration, and ready to use by adding warm water or hot water; the color is ruddy and natural after rehydration, the aroma is strong, and the taste is sweet; and the instant food has excellent color, aroma and taste, and is convenient for eating and good in flavor.
Description
Technical field
The present invention relates to the method for agricultural byproducts intensive processing, specially refer to a kind of preparation method of food of five groups of people considered to be revolutionary's instant.
Background technology
(1) red bean has another name called red bean, rde bean, contains abundant iron, calcium constituent and protein.It is sweet to distinguish the flavor of, and property is flat, and invigorating spleen to remove dampness is arranged, the blood that looses, the effect of detoxifcation.Red bean paste is the food auxiliary material of south happiness food, is that the smashed bean bun of auxiliary material, red mood ice cream, ice cream are liked by consumers in general usually with the red bean paste;
(2) red date: have another name called date, contain protein and abundant vitamin, calcium, ferro element.Red date is distinguished the flavor of sweet warm in nature, and the function of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine is arranged; The food such as food such as pyramid-shaped dumpling, soup, congee that with the jujube is supplementary material receives liking of broad masses of the people deeply;
(3) red ginned cotton is given birth to: peanut has another name called peanut, is the healthy food that generally acknowledge in the whole world, and peanut is considered to one of " ten big life prolonging foods " in China.The traditional Chinese medical science thinks that the effect of peanut is a regulating spleen and stomach, tonifies the blood and arrest bleeding hypertension and hyperlipemia.The effect of wherein " tonifying the blood and arrest bleeding " mainly is exactly the contribution of outer that layer scarlet of peanut; Therefore the pharmacological action that red ginned cotton is given birth to is better, and peanut is connected scarlet be used with red date together, but both qi-restoratives; Can stop blooding again; Prevent platelet aggregation, stop thrombosis, be suitable for weakly hemorrhage most;
(4) matrimony vine: matrimony vine contains abundant carrotene, betaine, vitamin A, vitamin B1, vitamin B2, vitamin C and calcium, phosphorus, iron etc.; Having increases the pharmacological action that leucocyte is active, promote liver cell new life; Also can be hypotensive, hypoglycemic, blood fat, the production of sperm good medicine mending marrow, enriching yin and nourishing kidney, benefiting qi for tranquillization, improve the health, delay senility, commonly used its among the people cook congee, steep in wine or same other drug, food edible together;
(5) brown sugar: brown sugar contains multiple essential amino acid; Like lysine, citric acid etc.; Also contain abundant calcium, ferro element and a spot of riboflavin and carrotene; The Japan scientific research personnel has also extracted the polysaccharide of a kind of being called " molasses " from brown sugar, it has stronger anti-oxidation efficacy the experiment proof, for anti-ageing tangible effect is arranged;
More than five kinds of raw materials adopt rational proportion scale, make the nutritional labeling of each component play the effect of complementing each other, strengthening effect is also played in pharmacological action, it is edible that taste is suitable for various consumer groups; The material that contains a kind of peanut protein enzyme in the red ginned cotton life, the starch and the protein content of red bean, the life of red ginned cotton and red date are higher relatively, and these four kinds of materials are in boiling, quick-frozen and vacuum freeze drying process; Can cause wherein protein chemistry characteristic changing, cell leakage is strengthened, and the 26S Proteasome Structure and Function of cell changes; Some reserve substances and part-structure material after the cell hydrolysis in the boiling process; Like starch, sugar, protein, tartaric acid and a spot of fatty material, under the effect of peanut protein enzyme, resolve into simple material, wherein starch resolves into glucose; Disaccharide changes into monose, and protein and polypeptide resolve into amino acid.Therefore with the food of five groups of people considered to be revolutionary's instant of above five kinds of raw material production; Can make the nutritional labeling of each component play the effect of complementing each other; Strengthening effect is also played in pharmacological action; Being a kind of food that is fit to the instant of various consumer groups, is the good selection that people go out and household is edible, has improved the comprehensive utilization value and the economic benefit of each component.
One Chinese patent application number is that 200810018503.6 files disclose " a kind of preparation method of red bean instant gruel ", and its technology is: choosing red bean and rice is raw material, through soaking-boil-drying-finished product; Can be directly edible with brewed in hot water, instant have been ignored the problem that the pharmacological effect of two kinds of agricultural product existence dashes mutually but the convenience that eats has only been considered in this invention; Because rice length is in water, moisture is very big, and is moist sticky; So rice is thick once enduring, and red bean is clearing damp, itself does not contain wet; So how they endure not thick, soup is very clear.The traditional Chinese medical science has been utilized its this clear character exactly, comes to be removed the wet of human body, in case add rice, just equals to have added moisture, so whole congee is just thick.Though taste maybe be better, is not good thing for health, just because that rice, all red beans have all been wasted, effect completely without.
One Chinese patent application number is 03152751.5, and " the utilization Lyophilisation technique for making is processed the method for instant after with multiple congee dehydration " file discloses a kind of preparation method of instant congee; Just reach the scheme of common frozen dried food technology; The required energy consumption of production technology is very big; The quality of its product of while is different because of every kind of feedstock property in the unreasonable and quick-frozen of digesting technoloy, can produce bigger difference.
One Chinese patent application number is 200610017864.X " process of industrial production of instant convenient rice porridge "; This invention only solved edible convenience and the food pharmacology that not can solve considered in the processing of farm products process dash mutually melt mutually, how food nutrition keeps maximization and problem such as reinforcement mutually, will use jacketed pan simultaneously in this invention technical scheme, need use the high pressure steam box again; Wherein most of step need steam; Steam and belong to indirect character (earlier water is become steam, with steam material is heated again), the indirect heating needs power conversion; Energy loss is arranged in the transfer process, big with respect to direct water heating energy input; Finished product after the freeze-drying simultaneously is graininess or powdery, and packing of product relative complex is not suitable for suitability for industrialized production.
In food freeze-drying prior art; Especially in the food food technology of the soup of producing (congee); Owing to the physical parameter in the vacuum freeze drying process and influence factor thereof, procedure parameter, process mechanism and, reason such as process optimization control, cause that final products nutrition conservation rate is lower, reconstitution rate is not high, moisture is higher, shelf-life and color and luster do not reach technological requirement on changing.
Summary of the invention
1, invents problem to be solved
The food pharmacology that not can solve considered in the processing of farm products process to only having paid attention to edible convenience in the prior art dash mutually melt mutually, how food nutrition keeps maximization and problem such as reinforcement mutually; The invention provides a kind of preparation method of food of five groups of people considered to be revolutionary's instant; The food of gained five groups of people considered to be revolutionary instant is when having high nutrition; Can preserve for a long time again, and good rehydration is arranged, the product color is all good after the rehydration.
2, technical scheme
Inventive principle:
Because the contained nutriment of five groups of people considered to be revolutionary's material to the human body beneficial; In boiling, quick-frozen and vacuum freeze drying process; Can cause wherein protein chemistry characteristic changing, cell leakage is strengthened, and the 26S Proteasome Structure and Function of cell changes; Some reserve substances and part-structure material after the cell hydrolysis in the boiling process; The result that the present invention sums up through test of many times draws red bean, lifes of red ginned cotton, red date without stone, four kinds of raw materials quality of matrimony vine than the amount interpolation by 50:10:5:1, taken all factors into consideration product color sensation, taste, chew feel, the setting of guarantee the quality time and parameters of freeze-drying process; Wherein to give birth to mass ratio be 5:1 for red bean and red ginned cotton, is the delicate fragrance for red bean in the outstanding smell, and add peanut sweet-smelling and delicious and crisp chew sense, avoided again adding the shelf-life that excessive peanut can influence product.The red date without stone that adds red bean amount 1/10 is in order to increase the thick and heavy of soup (congee) mouthfeel, and too much interpolation has puckery sense through evidence; The matrimony vine one that adds red bean amount 1/50 is in order to increase visual effect, the 2nd, for its pharmacology effectiveness, and too much add the taste that can influence soup (congee) integral body.
A kind of food of five groups of people considered to be revolutionary's instant; Comprise red bean, the life of red ginned cotton, red date without stone, matrimony vine, brown sugar and water; Red bean, the life of red ginned cotton, red date without stone, matrimony vine mass ratio are 50:10:5:1 before its freeze-drying, and the brown sugar quality is the 20-50% of red bean quality, and all the other are water; Its component is constant after the freeze-drying, moisture≤5%.
A kind of preparation method of food of five groups of people considered to be revolutionary's instant the steps include:
(1) cleaning of raw material: red bean, red date without stone, the life of red ginned cotton, matrimony vine are left standstill draining after cleaning; Wherein red date without stone and peanut are cut into the granular size of matrimony vine;
(2) batching: red bean, the life of red ginned cotton, red date without stone, four kinds of raw materials quality of matrimony vine are added than the amount of pressing 50:10:5:1;
(3) soak: the raw material behind the draining changes in the raw material gross weight 5-7 water doubly and soaks about 30-35 minute; Soak purpose and be in order to make moisture immerse material inside, to form waterway channel, volume of material is increased in advance, be convenient to moisture, can shorten the time of boiling of boiling, cut down the consumption of energy in the entering of boiling when boiling;
(4) boil and boil: soak and be heated to boiling after finishing, boil and boil timing and stop heating after 10 minutes; Boiling, to boil purpose be that material internal water paths is thoroughly got through, and it is inner that the nutritional labeling of being convenient to heat and various materials gets into other material;
(5) insulation: temperature natural is cooled to 90 ℃, begins 90 ℃ of insulations 50-60 minute; The purpose of insulation is to separate out fully for the nutritional labeling that makes each material and pharmaceutical component to mix and prolonging waterway channel to get into other material inner;
(6) sugaring: add brown sugar, stir, make fully dissolving of sugar; The sugaring amount can adjust according to different consumer groups, and the suggestion amount is that the 20-50% of red bean quality adds;
(7) boil and boil: be warming up to boiling, boil and boil 15-20 minute; Purpose is that material component is fully mixed in the inner waterway channel of material and is fixed in material inside, and can the brown sugar composition be got into other material inside to improve taste;
(8) cooling: (or using water-cooled) cooling is cooled to environment temperature under field conditions (factors); Purpose is the energy spent when reducing quick-frozen, energy savings;
(9) apply mould: mould is applied in the cooling back, regulates the mould size according to important the asking of piece; Purpose is for the ease of moulding;
(10) quick-frozen: will apply semi-finished product after mould is put on the shelf and change over to and carry out quick-frozen in the quick freezing repository; The quick freezing repository temperature requires to (warp is measured below-28 ℃; The material eutectic point is about-15 ℃; Rapidly through the minimum ice crystal generation band of material, make material inside form tiny ice crystal, so quick freezing temperature is selected below-28 ℃ during for ease of the material quick-frozen) as far as possible; 200 minutes quick-frozen time, (divide the time period to cut apart the back analysis according to the generating rate of ice crystal under-28 ℃ with reaching, material was at the thickness of 20mm, and the quick-frozen time is about 150 minutes; Material freezes to accomplish basically, for guaranteeing the quick-frozen effect, extends to 200 minutes); Purpose is to form tiny ice crystal for just material is inner; And just nutrition and pharmaceutical component are fixed, and are convenient to form tiny cellular supporting construction after the vacuum freeze drying, improve rehydration efficient;
(11) vacuum freeze drying: the semi-finished product after the quick-frozen change the block dry product of food that carries out promptly getting after the drying five groups of people considered to be revolutionary's instant in the vacuum freeze drying storehouse over to; Vacuum pressure is controlled at 50-200Pa (purpose of condition of high vacuum degree is in order to make material remain at frozen state when dry; Thereby guarantee the phase transition process of the inner ice crystal distillation of material); Condenser temperature is controlled at below-28 ℃ and (guarantees water vapour frosting on cold-trap of material ice crystal distillation); The plate temperature control is between 90-50 ℃, and the plate temperature is from high to low cooling gradually (purpose of heating is in order to provide inner ice crystal this phase transformation of distillation of material needed heat), when temperature of charge and plate temperature balance, (shows that material no longer absorbs heat); Dry run is accomplished, moisture content of finished products content≤5%.
3, beneficial effect
(1) adopt rational proportion scale, make the nutritional labeling of each component play the effect of complementing each other, strengthening effect is also played in pharmacological action, and it is edible that taste is suitable for various consumer groups;
(2) through four sections methods of cooking congee (soak-boil and boil-be incubated-boil and boil); Make the softening more thorough of material; Easier quick-frozen and vacuum freeze drying; So that the rehydration effect after the freeze-drying, prior art preferably, the simple process that is that industrialization is cooked congee is fit to the various congee soup of suitability for industrialized production food relatively;
(3) through each item technological parameter of adjustment quick-frozen, be convenient to that material is inner to form tiny ice crystal, be convenient to nutrition and pharmaceutical component is fixed, be convenient to form tiny cellular supporting construction after the vacuum freeze drying, improve rehydration efficient;
(4) instant that is fit to various consumer groups through the present invention preparation a kind of is food easily, is the good selection that people go out and household is edible, and the product color is all good after the rehydration.
The specific embodiment
Embodiment 1
(1) cleaning of raw material: red bean, red date without stone, the life of red ginned cotton, matrimony vine are left standstill draining after cleaning; Wherein red date without stone and peanut are cut into the granular size of matrimony vine;
(2) batching: get 500 gram red beans, 50 gram red date without stones, the red ginned cotton of 100 grams is given birth to, 10 gram matrimony vines;
(3) soak: the raw material behind the draining changes in the 3500 gram water water and soaks about 30 minutes; Soak purpose and be in order to make moisture immerse material inside, to form waterway channel, volume of material is increased in advance, be convenient to moisture, can shorten the time of boiling of boiling, cut down the consumption of energy in the entering of boiling when boiling;
(4) boil and boil: soak and be heated to boiling after finishing, boil and boil timing and stop heating after 10 minutes; Boiling, to boil purpose be that material internal water paths is thoroughly got through, and it is inner that the nutritional labeling of being convenient to heat and various materials gets into other material;
(5) insulation: temperature natural is cooled to 90 ℃, is incubated 60 minutes; The purpose of insulation is to separate out fully for the nutritional labeling that makes each material and pharmaceutical component to mix and prolonging waterway channel to get into other material inner;
(6) sugaring: add 250 gram brown sugar, brown sugar stirs, and makes fully dissolving of sugar;
(7) boil and boil: be warming up to boiling, boil and boil 15 minutes; Purpose is that material component is fully mixed in the inner waterway channel of material and is fixed in material inside, and can the brown sugar composition be got into other material inside to improve taste;
(8) cooling: (or using water-cooled) cooling is cooled to environment temperature under field conditions (factors); Purpose is the energy spent when reducing quick-frozen, energy savings;
(9) apply mould: mould is applied in the cooling back, regulates the mould size according to important the asking of piece, and purpose is for the ease of moulding;
(10) quick-frozen: will apply semi-finished product after mould is put on the shelf and change over to and carry out quick-frozen in the quick freezing repository, the quick freezing repository temperature requires to be-35 ℃, 200 minutes quick-frozen time;
(11) vacuum freeze drying: the semi-finished product after the quick-frozen change the block dry product of food that carries out promptly getting after the drying five groups of people considered to be revolutionary's instant in the vacuum freeze drying storehouse over to; Vacuum pressure is controlled at 60Pa (purpose of condition of high vacuum degree is in order to make material remain at frozen state when dry; Thereby guarantee the phase transition process of the inner ice crystal distillation of material); Condenser temperature is controlled at-30 ℃--35 ℃ (guaranteeing water vapour frostings on cold-trap of material ice crystal distillation), and the plate temperature was whenever fallen 10 ℃ at a distance from four hours from 90 ℃, and it is constant finally to reduce to 55 ℃ of maintenances; Rise to 55 ℃ when keeping stablizing Deng temperature of charge; Dry run finishes, and obtains 25 block dry product 750 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 2
Step is with embodiment 1; Step (3) changes in the 3300 gram water water soaked 35 minutes; Temperature retention time is 50 minutes in the incubation step (5), and the quick freezing repository temperature requires to be-35 ℃ in the quick-frozen step (10), and vacuum pressure is controlled at 50Pa in the vacuum freeze drying step; Obtain 25 block dry product 750 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 3
Step is with implementing 1; But the sugaring amount is 200 grams in the sugaring step (6); Temperature is controlled at-32 ℃ (pol reduces the material eutectic point and raises) in the quick-frozen step (10); Vacuum pressure is controlled at 70Pa in the vacuum freeze drying step (11), obtains 25 block dry product 690 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 4
Step is with implementing 1; But the sugaring amount is 150 grams in the sugaring step (6); Temperature is controlled at-30 ℃ (pol reduces the material eutectic point and raises) in the quick-frozen step (10); Vacuum pressure is controlled at 80Pa in the vacuum freeze drying step (11), obtains 25 block dry product 630 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 5
Step is with implementing 1; But the sugaring amount is 100 grams in the sugaring step (6), boils and boils step (7): boil and boil 20 minutes, temperature is controlled at-28 ℃ (pol reduces the material eutectic point and raises) in the quick-frozen step (10); 240 minutes quick-frozen time; Vacuum pressure is controlled at 90Pa in the vacuum freeze drying step (11), obtains 25 block dry product 580 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 6
Step is with implementing 1, and step (3) changes in the 4620 gram water water soaks 35 minutes, but the sugaring amount is 200 grams in the sugaring step (6); Temperature is controlled at-35 ℃, the 150 minutes quick-frozen time (under the equal conditions, low temperature can shorten the quick-frozen time) in the quick-frozen step (10); Vacuum pressure is controlled at 50Pa in the vacuum freeze drying step (11), and the plate temperature control is between 90-50 ℃, and the plate temperature was whenever fallen 10 ℃ at a distance from four hours from 90 ℃; It is constant finally to reduce to 50 ℃ of maintenances, waits temperature of charge to rise to 50 ℃ when keeping stablize, the dry run end; Obtain 25 block dry product 690 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 7
Step is with implementing 1; But the sugaring amount is 150 grams in the sugaring step (6), and temperature is controlled at-32 ℃ in the quick-frozen step (10), and 150 minutes quick-frozen time is (under the equal conditions; Low temperature can shorten the quick-frozen time); Vacuum pressure is controlled at 100Pa in the vacuum freeze drying step (11), obtains 25 block dry product 630 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Embodiment 8
Step is with implementing 1; But the sugaring amount is 150 grams in the sugaring step (6), and temperature is controlled at-32 ℃ in the quick-frozen step (10), and 150 minutes quick-frozen time is (under the equal conditions; Low temperature can shorten the quick-frozen time); Vacuum pressure is controlled at 200Pa in the vacuum freeze drying step (11), obtains 25 block dry product 580 grams of food of five groups of people considered to be revolutionary's instant, moisture content of finished products content≤5%.
Claims (2)
1. the food of five groups of people considered to be revolutionary's instant; Comprise red bean, the life of red ginned cotton, red date without stone, matrimony vine, brown sugar and water; Red bean, the life of red ginned cotton, red date without stone, matrimony vine mass ratio are 50:10:5:1 before its freeze-drying, and the brown sugar quality is the 20-50% of red bean quality, and all the other are water; Its component is constant after the freeze-drying, moisture≤5%.
2. the preparation method of five groups of people considered to be revolutionary's instant soup the steps include:
(1) cleaning of raw material: red bean, red date without stone, the life of red ginned cotton, matrimony vine are left standstill draining after cleaning; Red date without stone and peanut are cut into the granular size of matrimony vine;
(2) batching: red bean, the life of red ginned cotton, red date without stone, four kinds of raw materials quality of matrimony vine are prepared burden than the amount of pressing 50:10:5:1;
(3) soak: the raw material behind the draining in the step (2) is changed in the raw material gross weight 5-7 water doubly soaked 30-35 minute;
(4) boil and boil: soak and be heated to boiling after finishing, boil and boil timing and stop heating after 10 minutes;
(5) insulation: the temperature natural cooling is reduced to 90 ℃, is incubated after 50-60 minute;
(6) sugaring: add brown sugar, the 20%-50% that the brown sugar amount is pressed the red bean quality adds, and stirs, and makes fully dissolving of sugar;
(7) boil and boil: be warming up to boiling, boil and boil 15-20 minute;
(8) cooling: be cooled to environment temperature under field conditions (factors) or with water-cooled cooling;
(9) apply mould: mould is applied in the cooling back, regulates the mould size according to important the asking of piece;
(10) quick-frozen: will apply semi-finished product after mould is put on the shelf and change over to and carry out quick-frozen in the quick freezing repository, the quick freezing repository temperature requires to below-28 ℃, 200-240 minute quick-frozen time;
(11) vacuum freeze drying: the semi-finished product after the quick-frozen change the block dry product of food that carries out promptly getting after the drying five groups of people considered to be revolutionary's instant in the vacuum freeze drying storehouse over to; The inner tiny ice crystal distillation of material after the quick-frozen is taken off, stay the cellular honeycomb, be convenient to rehydration, vacuum pressure is controlled at 50-200Pa when dry, and condenser temperature is controlled at below-28 ℃, the plate temperature control between 50-90 ℃, moisture content of finished products content≤5% of system.
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| CN103652592A (en) * | 2014-01-03 | 2014-03-26 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
| CN103907837A (en) * | 2014-03-25 | 2014-07-09 | 山东金谷食品有限公司 | Freeze-dried mung bean soup and production technique thereof |
| CN104958435A (en) * | 2015-06-03 | 2015-10-07 | 曹康 | Blood-replenishing oral liquid |
| CN105533722A (en) * | 2016-03-05 | 2016-05-04 | 徐曼丽 | Red bean and Tremella fuciformis containing lactation promoting porridge and preparation and edible methods thereof |
| CN105533723A (en) * | 2016-03-05 | 2016-05-04 | 徐曼丽 | Tremella lactagogue porridge as well preparation and edible methods thereof |
| CN105747228A (en) * | 2016-03-05 | 2016-07-13 | 徐曼丽 | Red bean red date lactogenic congee and preparation and eating method thereof |
| CN106819805A (en) * | 2016-12-30 | 2017-06-13 | 天津中科云健康装备科技有限公司 | Vitrescence vacuum drying matrimony vine rice instant gruel |
| CN108576541A (en) * | 2018-05-04 | 2018-09-28 | 刘文伟 | The processing method of vacuum freeze drying ash beans solid beverage |
| CN109170473A (en) * | 2018-10-23 | 2019-01-11 | 湖南舒元康健康科技有限公司 | A kind of solid beverage formula and its processing method with blood nourishing function |
| CN110150390A (en) * | 2019-06-21 | 2019-08-23 | 正阳新地食品工业有限公司 | A kind of plant protein of the peanut beverage and preparation method thereof |
| CN110692924A (en) * | 2019-11-11 | 2020-01-17 | 杭州薏米仁健康科技有限公司 | Instant nutritious porridge |
| CN113678992A (en) * | 2021-08-31 | 2021-11-23 | 浙江兰溪锦荣生物科技股份有限公司 | Preparation method of instant nutritional dendrobium porridge |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103652592A (en) * | 2014-01-03 | 2014-03-26 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
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| CN105533722A (en) * | 2016-03-05 | 2016-05-04 | 徐曼丽 | Red bean and Tremella fuciformis containing lactation promoting porridge and preparation and edible methods thereof |
| CN105533723A (en) * | 2016-03-05 | 2016-05-04 | 徐曼丽 | Tremella lactagogue porridge as well preparation and edible methods thereof |
| CN105747228A (en) * | 2016-03-05 | 2016-07-13 | 徐曼丽 | Red bean red date lactogenic congee and preparation and eating method thereof |
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| CN110692924A (en) * | 2019-11-11 | 2020-01-17 | 杭州薏米仁健康科技有限公司 | Instant nutritious porridge |
| CN113678992A (en) * | 2021-08-31 | 2021-11-23 | 浙江兰溪锦荣生物科技股份有限公司 | Preparation method of instant nutritional dendrobium porridge |
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