CN102599430A - Seafood congee and manufacturing process thereof - Google Patents
Seafood congee and manufacturing process thereof Download PDFInfo
- Publication number
- CN102599430A CN102599430A CN2012101095705A CN201210109570A CN102599430A CN 102599430 A CN102599430 A CN 102599430A CN 2012101095705 A CN2012101095705 A CN 2012101095705A CN 201210109570 A CN201210109570 A CN 201210109570A CN 102599430 A CN102599430 A CN 102599430A
- Authority
- CN
- China
- Prior art keywords
- rice
- seafood congee
- temperature
- seafood
- congee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a nutritional congee product, and particularly relates to seafood congee; and meanwhile, the invention also discloses a process for manufacturing the seafood congee. The seafood congee disclosed by the invention is prepared by taking glutinous rice and rice as the main makings through adding carefully and strictly selected highest-grade dried scallop and delicious shrimp meat into the main makings, combining with nutrition ingredients such as chicken soup, mushrooms and carrots, and integrating with a traditional aulic secret formula, therefore, the seafood congee is delicious in taste and rich in nutrition.
Description
Technical field
The invention discloses a kind of nutrition congee goods, specifically relate to a kind of seafood congee; Simultaneously, the invention also discloses the processing technology of this seafood congee.
Background technology
In the prior art, gruel foods generally can only play the edible effect of leisure, for high nutrition, high-quality gruel foods, studies comparatively rare.
Summary of the invention
In order to solve the problems of the technologies described above, the object of the present invention is to provide a kind of delicious in taste, nutritious seafood congee.
The technical scheme that the present invention adopts is following:
Seafood congee is characterized in that, in 1 ton, is made up of following component:
Glutinous rice 50～150kg; Rice 5～50kg; Diced carrot 20～60kg;
Mushroom 3～10kg; Dried scallop 4～20kg; Peeled shrimp 10～50kg;
Salt 2～3.5kg; Cooking wine 2～15kg; Chicken soup 5～20kg;
Sucrose fatty ester 0.5～1.5kg; Water surplus.
Seafood congee of the present invention is to be main base-material with glutinous rice, rice, and selected superfine product dried scallop, delicious peeled shrimp are equipped with nutritional labelings such as chicken soup, mushroom, carrot, and be in conjunction with the secret system prescription in traditional imperial palace, delicious in taste, nutritious.
Simultaneously, the present invention also discloses the processing technology of this seafood congee, comprises the steps:
1., glutinous rice and rice are cleaned with rice-washing device, dried scallop and the peeled shrimp cleaning of thawing;
2., salt, cooking wine, chicken soup and sucrose fatty ester be dissolved in water in the high speed compounding jar, adds step 1. material and diced carrot and mushroom then, carry out can, seal, adorn basket and go into the sterilization still;
3., in high temperature, pressure sterilizer, be rotated high temperature sterilization;
4., lower the temperature the sterilization still, unload basket, pick, cleaning, buckle closure, vanning.
Preferably, said step 2. during can the temperature of feed liquid be 65～75 ℃.
Preferably, said step 3. sterilization temperature is 121 ℃, and pressure is 0.20MPa, and the constant temperature sterilizing time is 50～60min.
Preparation technology of the present invention is simple, is specially adapted to suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, all raw materials are commercial grade in the prescription.
Embodiment 1
The seafood congee proportioning raw materials is in 1 ton.
| Raw material | Weight | Raw material | Weight |
| Glutinous rice | 50kg | Salt | ?3.5kg |
| Rice | 15kg | Cooking wine | ?6kg |
| Diced carrot | 50kg | Chicken soup | ?10kg |
| Mushroom | 25kg | Sucrose fatty ester | ?0.5kg |
| Dried scallop | 6kg | Water | Supply 1 ton |
| Peeled shrimp | 20kg |
The seafood congee preparation method
1., glutinous rice and rice are cleaned with rice-washing device, dried scallop and the peeled shrimp cleaning of thawing.
2., salt, cooking wine, chicken soup and sucrose fatty ester be dissolved in water in the high speed compounding jar, adds step 1. material and diced carrot and mushroom then, carry out can (temperature of feed liquid is 70 ℃ during can), seal, adorn basket and go into the sterilization still.
3., in high temperature, pressure sterilizer, be rotated high temperature sterilization, sterilization temperature is 121 ℃, and pressure is 0.20MPa, and the constant temperature sterilizing time is 55min.
4., lower the temperature the sterilization still, unload basket, pick, cleaning, buckle closure, vanning.
Embodiment 2
The seafood congee proportioning raw materials is in 1 ton.
| Raw material | Weight | Raw material | Weight |
| Glutinous rice | 150kg | Salt | ?2kg |
| Rice | 5kg | Cooking wine | ?15kg |
| Diced carrot | 30kg | Chicken soup | ?15kg |
| Mushroom | 19kg | Sucrose fatty ester | ?0.6kg |
| Dried scallop | 10kg | Water | Supply 1 ton |
| Peeled shrimp | 30kg |
Among the preparation method: step 2. during can the temperature of feed liquid be 72 ℃; Step 3. constant temperature sterilizing time is 60min; Other is identical with embodiment 1.
Embodiment 3
The seafood congee proportioning raw materials is in 1 ton.
| Raw material | Weight | Raw material | Weight |
| Glutinous rice | 80kg | Salt | ?2.5kg |
| Rice | 50kg | Cooking wine | ?2kg |
| Diced carrot | 20kg | Chicken soup | ?20kg |
| Mushroom | 30kg | Sucrose fatty ester | ?1.4kg |
| Dried scallop | 18kg | Water | Supply 1 ton |
| Peeled shrimp | 40kg |
Among the preparation method: step 2. during can the temperature of feed liquid be 68 ℃; Step 3. constant temperature sterilizing time is 53mi n; Other is identical with embodiment 1.
Embodiment 4
The seafood congee proportioning raw materials is in 1 ton.
| Raw material | Weight | Raw material | Weight |
| Glutinous rice | 90kg | Salt | ?3kg |
| Rice | 35kg | Cooking wine | ?8kg |
| Diced carrot | 60kg | Chicken soup | ?5kg |
| Mushroom | 2kg | Sucrose fatty ester | ?1kg |
| Dried scallop | 4kg | Water | Supply 1 ton |
| Peeled shrimp | 25kg |
Among the preparation method: step 2. during can the temperature of feed liquid be 75 ℃; Step 3. constant temperature sterilizing time is 50min; Other is identical with embodiment 1.
Embodiment 5
The seafood congee proportioning raw materials is in 1 ton.
| Raw material | Weight | Raw material | Weight |
| Glutinous rice | 60kg | Salt | ?3.3kg |
| Rice | 45kg | Cooking wine | ?10kg |
| Diced carrot | 40kg | Chicken soup | ?18kg |
| Mushroom | 6kg | Sucrose fatty ester | ?0.8kg |
| Dried scallop | 20kg | Water | Supply 1 ton |
| Peeled shrimp | 10kg |
Among the preparation method: step 2. during can the temperature of feed liquid be 65 ℃; Step 3. constant temperature sterilizing time is 58min; Other is identical with embodiment 1.
Embodiment 6
The seafood congee proportioning raw materials is in 1 ton.
| Raw material | Weight | Raw material | Weight |
| Glutinous rice | 120kg | Salt | ?2.2kg |
| Rice | 25kg | Cooking wine | ?12kg |
| Diced carrot | 45kg | Chicken soup | ?7kg |
| Mushroom | 10kg | Sucrose fatty ester | ?1.5kg |
| Dried scallop | 15kg | Water | Supply 1 ton |
| Peeled shrimp | 50kg |
Among the preparation method: step 2. during can the temperature of feed liquid be 66 ℃; Step 3. constant temperature sterilizing time is 55min; Other is identical with embodiment 1.
Above content only is to be given an example and explanation to what structure of the present invention (composition) did; Under the technical staff in present technique field described specific embodiment is made various modifications or replenish or adopt similar mode to substitute; Only otherwise the structure (compositions) that departs from invention perhaps surmounts the defined scope of these claims, all should belong to protection scope of the present invention.
Claims (4)
1. seafood congee is characterized in that, in 1 ton, is made up of following component:
Glutinous rice 50～150kg; Rice 5～50kg; Diced carrot 20～60kg;
Mushroom 3～10kg; Dried scallop 4～20kg; Peeled shrimp 10～50kg;
Salt 2～3.5kg; Cooking wine 2～15kg; Chicken soup 5～20kg;
Sucrose fatty ester 0.5～1.5kg; Water surplus.
2. the processing technology of seafood congee according to claim 1 is characterized in that, comprises the steps:
1., glutinous rice and rice are cleaned with rice-washing device, dried scallop and the peeled shrimp cleaning of thawing;
2., salt, cooking wine, chicken soup and sucrose fatty ester be dissolved in water in the high speed compounding jar, adds step 1. material and diced carrot and mushroom then, carry out can, seal, adorn basket and go into the sterilization still;
3., in high temperature, pressure sterilizer, be rotated high temperature sterilization;
4., lower the temperature the sterilization still, unload basket, pick, cleaning, buckle closure, vanning.
3. the processing technology of seafood congee according to claim 2 is characterized in that, said step 2. during can the temperature of feed liquid be 65～75 ℃.
4. the processing technology of seafood congee according to claim 2 is characterized in that, said step 3. sterilization temperature is 121 ℃, and pressure is 0.20MPa, and the constant temperature sterilizing time is 50～60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101095705A CN102599430A (en) | 2012-04-16 | 2012-04-16 | Seafood congee and manufacturing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101095705A CN102599430A (en) | 2012-04-16 | 2012-04-16 | Seafood congee and manufacturing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102599430A true CN102599430A (en) | 2012-07-25 |
Family
ID=46517506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101095705A Pending CN102599430A (en) | 2012-04-16 | 2012-04-16 | Seafood congee and manufacturing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102599430A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918991A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Chicken soup frozen bean curd congee and preparation method thereof |
| CN104286683A (en) * | 2014-11-07 | 2015-01-21 | 福建省新黑龙食品工业有限公司 | Freeze-dried seafood and egg congee and preparation method thereof |
| CN104431737A (en) * | 2015-01-07 | 2015-03-25 | 安徽燕之坊食品有限公司 | Instant coarse food grain seafood congee and preparing method thereof |
| CN104489486A (en) * | 2015-01-07 | 2015-04-08 | 安徽燕之坊食品有限公司 | Instant food grain fruit porridge and preparation method thereof |
| CN106036393A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Instant sea food and making technology thereof |
| CN108157777A (en) * | 2018-01-23 | 2018-06-15 | 广西味之坊食品科技有限公司 | A kind of selenium-rich seafood nourishing congee and preparation method thereof |
| CN111657425A (en) * | 2020-06-10 | 2020-09-15 | 广东扬航食品有限公司 | High-nutrition health-care stomach-nourishing five-cereal seafood porridge and making method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536749A (en) * | 2009-04-14 | 2009-09-23 | 扬州欣和生物科技有限公司 | Production method of canned salted porridge |
-
2012
- 2012-04-16 CN CN2012101095705A patent/CN102599430A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536749A (en) * | 2009-04-14 | 2009-09-23 | 扬州欣和生物科技有限公司 | Production method of canned salted porridge |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918991A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Chicken soup frozen bean curd congee and preparation method thereof |
| CN104286683A (en) * | 2014-11-07 | 2015-01-21 | 福建省新黑龙食品工业有限公司 | Freeze-dried seafood and egg congee and preparation method thereof |
| CN104431737A (en) * | 2015-01-07 | 2015-03-25 | 安徽燕之坊食品有限公司 | Instant coarse food grain seafood congee and preparing method thereof |
| CN104489486A (en) * | 2015-01-07 | 2015-04-08 | 安徽燕之坊食品有限公司 | Instant food grain fruit porridge and preparation method thereof |
| CN106036393A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Instant sea food and making technology thereof |
| CN108157777A (en) * | 2018-01-23 | 2018-06-15 | 广西味之坊食品科技有限公司 | A kind of selenium-rich seafood nourishing congee and preparation method thereof |
| CN111657425A (en) * | 2020-06-10 | 2020-09-15 | 广东扬航食品有限公司 | High-nutrition health-care stomach-nourishing five-cereal seafood porridge and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599430A (en) | Seafood congee and manufacturing process thereof | |
| CN102613457A (en) | Longan lotus seed bowl porridge and production process of longan lotus seed bowl porridge | |
| CN102613563A (en) | Health keeping and yuan solidifying bowl porridge and preparation process thereof | |
| CN103070377B (en) | Pickled pepper dried-ballonflower and processing method thereof | |
| CN103141860B (en) | Black-bone chicken roll and preparation method thereof | |
| CN103892225A (en) | Rapid production method of flavored pickled vegetables | |
| CN103844276B (en) | The preparation method of the fried pork steak of a kind of Chinese style and product | |
| CN102232565A (en) | Spicy beef and processing method thereof | |
| CN102626233A (en) | Production method for quick-freezing preparation of chicken neck shashlik | |
| CN103330177A (en) | Abalone sauce condiment and preparation method thereof | |
| CN102178246B (en) | Mutton acid-removing technology | |
| CN102106551A (en) | Meat roll and preparation method thereof | |
| CN107981238A (en) | A kind of processing method of Cold spiced duck neck | |
| CN102613476B (en) | Gold three-treasure porridge and production process thereof | |
| CN101507490B (en) | Instant edible fungus with pickle pepper and its production process | |
| CN103918857A (en) | Production method for red date preserves | |
| CN102885335A (en) | Quick-frozen seafood fish ball and processing method thereof | |
| CN104322685A (en) | Compound yogurt | |
| CN102258200A (en) | Bound trotter and processing method thereof | |
| CN102258201A (en) | Flavorous pig stomach and its processing method | |
| CN102224918A (en) | Preparation method of salted product of fresh vegetable | |
| CN101940286A (en) | Method for producing yellow pickled capsicums | |
| CN102258199A (en) | Bundled pig knuckle and yolk, and preparation method thereof | |
| CN104397179A (en) | Banana milk-flavored drink and preparation method thereof | |
| CN103125967A (en) | Cooking method of drunken chicken wings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120725 |