CN103371330A - Preserved egg and lean meat porridge and eating method thereof - Google Patents
Preserved egg and lean meat porridge and eating method thereof Download PDFInfo
- Publication number
- CN103371330A CN103371330A CN201310248792XA CN201310248792A CN103371330A CN 103371330 A CN103371330 A CN 103371330A CN 201310248792X A CN201310248792X A CN 201310248792XA CN 201310248792 A CN201310248792 A CN 201310248792A CN 103371330 A CN103371330 A CN 103371330A
- Authority
- CN
- China
- Prior art keywords
- preserved egg
- grain
- minced pork
- congee
- rice
- 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.)
- Granted
Links
Abstract
The invention discloses preserved egg and lean meat porridge and an eating method thereof, which belong to the technical field of food processing. The preserved egg and lean meat porridge is characterized by being a solid mixture prepared from preserved egg grains, pork grains, green stem vegetable grains, shallot flakes, carrots and rice crispies, and being ready to eat after being made with water. The preserved egg and lean meat porridge is a solid mixture product and can be produced in batches and in a large scale in a factory; by a ready-to-eat consuming mode, the shortcoming that conventional porridge type food is cooked for a long time is overcome; according to the raw materials including the preserved egg grains, the pork grains, the green stem vegetable grains, the shallot flakes, the carrots and the rice crispies of the preserved egg and lean meat porridge, meat and vegetables are reasonably matched, the nutrient is balanced, and people can eat the porridge for a long time; the porridge type product is made into the solid mixture which is convenient to store and transport.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of Minced Pork Congee with Preserved Egg and eating method thereof.
Background technology
The diet of science is healthy most important for human body.As with in the country of rice as staple food, congee class diet is absolutely necessary.As the food of flow-like, its kind is quite various, mainly is difference according to the difference of the food materials of its interpolation and to some extent.Generally, gruel foods boils as main technological means with high temperature, and rice wherein is that most congee classes are necessary as common material matching.
Yet the boiling of gruel foods need to be expended the regular hour and be boiled, and for rhythm of life society faster, this is that some consumer institute is unacceptable, rapid, convenient, is their first-selection.
And, be often by the problem that most consumer ignored for the spent energy problem of the process that boils, when how to accomplish energy savings, enjoy appetizing delicacies, be the difficult problem of pendulum in face of people.
As mentioned before, the diet of science is vital, but common gruel foods is ignored the collocation of raw material usually, can't accomplish scientific and reasonable meals collocation.Meanwhile, adopt the gruel foods that boils for a long time to cause easily the loss of nutrition.
Summary of the invention
Purpose of the present invention is exactly in order to address the above problem, and a kind of Minced Pork Congee with Preserved Egg and eating method thereof are provided.
To achieve these goals, the present invention adopts following technical scheme:
Minced Pork Congee with Preserved Egg is characterized in that, this Minced Pork Congee with Preserved Egg is that lime-preserved egg grain, pork grain, blue or green stalk dish grain, green onion sheet, carrot, rice sheet are the solid mixture that raw material is made;
Described lime-preserved egg grain is the lime-preserved egg raw material after shelling to be put into freeze drier carry out freeze drying, when cryogenic temperature reaches-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, again the lime-preserved egg after the freeze drying is cut into graininess by pelleter and obtains the lime-preserved egg grain, the gross weight that the lime-preserved egg grain accounts for the Minced Pork Congee with Preserved Egg solid mixture is 1%～3%;
Described pork grain is to be that thin pork raw material more than 90% is cut into graininess by pelleter with lean meat percentage, again granular lean meat grain is put into freeze drier, when cryogenic temperature reaches-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, thereby obtains the pork grain, and the gross weight that the pork grain accounts for the Minced Pork Congee with Preserved Egg solid mixture is 1%～4%;
Described blue or green stalk dish grain is the dish leaf of ripe blue or green stalk dish raw material and root excision, the dish stalk is put into freeze drier, when cryogenic temperature reaches-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, again the stalk of the dish after freezing is cut into graininess and obtains the required blue or green stalk dish grain of Minced Pork Congee with Preserved Egg, and the gross weight that blue or green stalk dish accounts for the Minced Pork Congee with Preserved Egg solid mixture is 3%～5%;
Described green onion sheet is that the verdant raw material of cleaning is put into freeze drier, when being as cold as temperature and reaching-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, again the long sheet green onion of the verdant 0.5-0.8cm of being cut into after freezing is obtained the required green onion sheet of Minced Pork Congee with Preserved Egg, the gross weight that the green onion sheet accounts for the Minced Pork Congee with Preserved Egg solid mixture is 1%～3%;
Described carrot is the carrot raw material chopping that will clean, again sliced carrot is put into freeze drier, when being as cold as temperature and reaching-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, thereby makes the required carrot of Minced Pork Congee with Preserved Egg, and the gross weight that described carrot accounts for the Minced Pork Congee with Preserved Egg solid mixture is 3%～5%;
Described rice sheet is that rice at first is ground into rice meal, it is the pure water of rice meal gross weight 3% ± 0.5% that rice meal is added weight, mix, put into extruder, swelling temperature is 145 ℃-150 ℃, time is 2-3 minute, it is spherical that rice vermicelli after expanded are cut into Ф 0.3cm ± 0.05cm, be pressed into the rice sheet that Ф is 0.5cm ± 1.5cm by tablet press machine again, then the rice sheet is sent into the vulcanization bed drying machine, baking temperature is 125-135 ℃, and the time is 3-5 minute, dried rice sheet is cooled to 40 ℃ ± 5 ℃ and make the required rice sheet of Minced Pork Congee with Preserved Egg, and the gross weight that the rice sheet accounts for the Minced Pork Congee with Preserved Egg solid mixture is 86%～91%.
More than the mass percent sum of each component be 100%.
Wherein, Minced Pork Congee with Preserved Egg is made by the raw material of following weight parts proportioning:
1 part of lime-preserved egg grain;
1 part of pork grain;
3 parts of blue or green stalk dish grains;
1 part of green onion sheet;
3 parts in carrot;
91 parts of rice sheets.
Wherein, the length of lime-preserved egg grain * wide * height is: 0.5 * 0.5 * 0.5cm.
Wherein, the length of pork grain * wide * height is: 0.5 * 0.5 * 0.5cm.
Wherein, the length of blue or green stalk dish grain * wide * height is: 1 * 0.5 * 0.5cm.
Wherein, the length of sliced carrot * wide * height is: 1 * 0.5 * 0.5cm.
Wherein, the order number of rice meal is the 40-50 order.
It is edible that Minced Pork Congee with Preserved Egg brews dissolving with 30 ℃-100 ℃ drinking water.
The water consumption of drinking water is 3-5 times of lime-preserved egg lean meat maize gruel gross weight.
The time that brews dissolving is 3-10 minute.
The present invention has following beneficial effect:
(1) Minced Pork Congee with Preserved Egg as product form, can be realized mass, large-scale production with solid mixture in factory, cooperates the consumption pattern of instant, has solved traditional congee group food long drawback of required time that boils.
(2) lime-preserved egg grain, pork grain, blue or green stalk dish grain, green onion sheet, carrot, rice sheet are that meat or fish, element collocation are rationally, and be balanced in nutrition, can eat for a long time in the raw material of Minced Pork Congee with Preserved Egg of raw material.
(3) the congee series products is made solid mixture, be convenient to storage, transportation.
(4) scientific grain mixture ratio, consumer's mouthfeel requirement is satisfied in the in addition order number of rice meal restriction to greatest extent.
(5) change traditional gruel foods and adopt the custom that boils for a long time, effectively prevent the loss of nutrition.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
Need to prove that among the application, each component proportion adds up to 100%.
Embodiment 1: the gross weight of Minced Pork Congee with Preserved Egg is 100Kg, and wherein batching is respectively:
Lime-preserved egg grain 1kg, pork grain 1kg, blue or green stalk dish grain 3kg, green onion sheet 1kg, carrot 3Kg, rice sheet 91kg.
The below is elaborated to each batching.
The preparation process of A, lime-preserved egg grain
Lime-preserved egg grain raw material preparation technology flow process is: lime-preserved egg → clean → shell → freeze drying → pelletizing → packing (semi-finished product).
Technological requirement:
1, lime-preserved egg: require to adopt qualified supplier's raw material, have production licence, lime-preserved egg is without breakage, and maturity is moderate.
2, clean: the raw material lime-preserved egg is rinsed well in clear water reserviors, removed surperficial dirt, drain.
3, shell: the shell of lime-preserved egg is removed, and the lime-preserved egg of selecting forming is used for freeze drying.
4, freeze drying: the lime-preserved egg after shelling is carried out freeze drying, and when cryogenic temperature reached subzero 40 ℃, the beginning heating sublimation was dry, and sublimation temperature is no more than 45 ℃, and the distillation time is 5-6 hour.
5, pelletizing: the lime-preserved egg after the freeze drying is cut into the lime-preserved egg grain that size is 0.5 * 0.5 * 0.5cm by pelleter.
6, packing: the quantitative package of lime-preserved egg grain is become the 1kg/ bag, for subsequent use as supplementary material.
The preparation process of B, pork grain
Pork grain raw material preparation technology flow process is: thin pork → cleaning → pelletizing → freeze drying → packing (semi-finished product).
Technological requirement:
1, thin pork: ask for lean meat percentage and be position more than 90% as raw material, and be up to the standards by inspection and quarantine department.
2, clean: thin pork is put into the clear water reserviors flushing, remove impurity, the trace of blood on surface, drain.
3, pelletizing: the particle that thin pork is cut into 0.5 * 0.5 * 0.5cm size by pelleter.
4, freeze drying: the lean meat grain is put into the freeze drying machine, and when cryogenic temperature reached subzero 40 ℃, the beginning heating sublimation was dry, and sublimation temperature is no more than 45 ℃, and the distillation time is 5-6 hour.
5, packing: the quantitative package of lean meat grain is become the 1kg/ bag, as the supplementary material adapted.
The preparation process of C, blue or green stalk dish grain
Blue or green stalk dish raw material preparation technology flow process is: blue or green stalk dish → cleaning → defoliation → freeze drying → pelletizing → packing (semi-finished product).
Technological requirement:
1, blue or green stalk dish: the ripe blue or green dish that obstructs that requirement is gone mouldy without insect pest, residual, the fresh nothing of nothing farming.
2, clean: green grass or young crops stalk dish is put into the clear water reserviors flushing, remove mud, impurity, drain.
3, defoliation: dish leaf and root excision, the dish stalk carries out freeze drying.
4, freeze drying: the dish stalk is put into the freeze drying machine, and when cryogenic temperature reached subzero 40 ℃, the beginning heating sublimation was dry, and sublimation temperature is no more than 45 ℃, and the distillation time is 5-6 hour.
5, pelletizing: it is the particle of 1 * 0.5 * 0.5cm that the dish stalk is cut into length * wide * height.
6, packing: the quantitative package of green grass or young crops stalk dish grain is become the 1kg/ bag, as the supplementary material adapted.
The preparation process of D, green onion sheet
Green onion tablet raw material preparation technology flow process is: verdant → cleaning → freeze drying → segment → packing (semi-finished product).
Technological requirement:
1, verdant: require without insect pest, without residual, the fresh nothing of farming go mouldy ripe verdant.
2, clean: the verdant clear water reserviors of putting into are washed, remove mud, impurity, drain, the excision root.
3, freeze drying: the verdant freeze drying machine of putting into, when cryogenic temperature reached subzero 40 ℃, the beginning heating sublimation was dry, and sublimation temperature is no more than 45 ℃, and the distillation time is 5-6 hour.
4, segment: the verdant long green onion sheet of 0.5-0.8cm that is cut into.
5, packing: verdant quantitative package become the 1kg/ bag, for subsequent use as supplementary material.
The preparation process of E, carrot
Sliced carrot raw material preparation technology flow process: carrot → cleaning → chopping → freeze drying → packing (semi-finished product).
Technological requirement:
1, carrot: the ripe carrot that requirement is gone mouldy without insect pest, residual, the fresh nothing of nothing farming.
2, clean: carrot is put into the clear water reserviors flushing, remove mud, impurity, drain.
3, chopping: root is excised, and again carrot being cut into length * wide * height is the sliced carrot of 1 * 0.5 * 0.5cm.
4, freeze drying: sliced carrot is put into the freeze drying machine, and when cryogenic temperature reached subzero 40 ℃, the beginning heating sublimation was dry, and sublimation temperature is no more than 45 ℃, and the distillation time is 5-6 hour.
5, packing: the sliced carrot quantitative package is become the 1kg/ bag, for subsequent use as supplementary material.
The preparation process of F, rice sheet
Rice tablet raw material preparation technology flow process is: rice → pulverizing → extrusion → pelletizing compressing tablet → drying → cooling → packing (semi-finished product).
Technological requirement:
1, rice: buy rice from qualified supplier, the supplier must have production licence, and rice is without going mouldy, and free from admixture meets national standard.
2, pulverize: it is 40-50 purpose rice meal that rice meal is broken into the order number.
3, extrusion: rice meal is added about 3% pure water, mix, put into extruder, swelling temperature is 145 ℃-150 ℃, time 2-3 minute.
4, pelletizing compressing tablet: it is spherical that the rice stick after expanded is cut into Ф 0.3cmg, and being pressed into Ф by tablet press machine again is rice sheet about 0.5cm.
5, drying: the rice sheet is sent into fluid bed dryer, and baking temperature is 125-135 ℃, time 3-5 minute.
6, cooling: dried rice sheet is cooled to about 40 ℃.
7, packing: the quantitative package of rice sheet is become the 25kg/ bag, for subsequent use as supplementary material.
After technological process A-F, then begun the processing of finished product.
The finished product technological process of Minced Pork Congee with Preserved Egg is: supplementary material → weighing → mixing → automatically packing → pack sealing → vanning (finished product).
Particularly, the Minced Pork Congee with Preserved Egg technological requirement is as follows:
1, supplementary material: each supplementary material is sent into weighing area.
2, weighing: by the strict accurate weighing of prescription.
3, mix: each the material example after the weighing is entered mixer, and incorporation time is 25-30 minute.
4, automatically pack: mixed material is put into automatic continuous packing machine for paper, be bundled into every parcel 50g.
5, pack sealing: inner wrapping 8 is packaged into packaging bag, by the continuous sealer automatic sealing.
6, vanning: every case fills 12 bags, sends into finished room.
Embodiment 2: the gross weight of Minced Pork Congee with Preserved Egg is 85Kg, and wherein batching is respectively:
Lime-preserved egg grain 1.02kg, pork grain 1.7kg, blue or green stalk dish grain 2.72kg, green onion sheet 1.275kg, carrot 2.635Kg, rice sheet 75.65kg.
The preparation technology of Minced Pork Congee with Preserved Egg does not repeat them here referring to embodiment 1.
Embodiment 3: the gross weight of Minced Pork Congee with Preserved Egg is 150Kg, and wherein batching is respectively:
Lime-preserved egg grain 1.8kg, pork grain 3kg, blue or green stalk dish grain 6.15kg, green onion sheet 3kg, carrot 5.7Kg, rice sheet 130.35kg.
Embodiment 4: the gross weight of Minced Pork Congee with Preserved Egg is 300Kg, and wherein batching is respectively:
Lime-preserved egg grain 3.6kg, pork grain 6kg, blue or green stalk dish grain 11.4kg, green onion sheet 4.5kg, carrot 10.5Kg, rice sheet 264kg.
The preparation technology of Minced Pork Congee with Preserved Egg does not repeat them here referring to embodiment 1.
The above only is preferred embodiment of the present invention, and protection scope of the present invention is not limited in above-mentioned embodiment, and every technical scheme that belongs to the principle of the invention all belongs to protection scope of the present invention.For a person skilled in the art, some improvement of under the prerequisite that does not break away from principle of the present invention, carrying out, these improvement also should be considered as protection scope of the present invention.
Claims (10)
1. Minced Pork Congee with Preserved Egg is characterized in that, this Minced Pork Congee with Preserved Egg is that lime-preserved egg grain, pork grain, blue or green stalk dish grain, green onion sheet, carrot, rice sheet are the solid mixture that raw material is made;
Described lime-preserved egg grain is the lime-preserved egg raw material after shelling to be put into freeze drier carry out freeze drying, when cryogenic temperature reaches-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, again the lime-preserved egg after the freeze drying is cut into graininess by pelleter and obtains the lime-preserved egg grain, the gross weight that the lime-preserved egg grain accounts for the Minced Pork Congee with Preserved Egg solid mixture is 1%～3%;
Described pork grain is to be that thin pork raw material more than 90% is cut into graininess by pelleter with lean meat percentage, again granular lean meat grain is put into freeze drier, when cryogenic temperature reaches-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, thereby obtains the pork grain, and the gross weight that the pork grain accounts for the Minced Pork Congee with Preserved Egg solid mixture is 1%～4%;
Described blue or green stalk dish grain is the dish leaf of ripe blue or green stalk dish raw material and root excision, the dish stalk is put into freeze drier, when cryogenic temperature reaches-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, again the stalk of the dish after freezing is cut into graininess and obtains the required blue or green stalk dish grain of Minced Pork Congee with Preserved Egg, and the gross weight that blue or green stalk dish accounts for the Minced Pork Congee with Preserved Egg solid mixture is 3%～5%;
Described green onion sheet is that the verdant raw material of cleaning is put into freeze drier, when being as cold as temperature and reaching-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, again the long sheet green onion of the verdant 0.5-0.8cm of being cut into after freezing is obtained the required green onion sheet of Minced Pork Congee with Preserved Egg, the gross weight that the green onion sheet accounts for the Minced Pork Congee with Preserved Egg solid mixture is 1%～3%;
Described carrot is the carrot raw material chopping that will clean, again sliced carrot is put into freeze drier, when being as cold as temperature and reaching-40 ℃ ± 3 ℃, the beginning heating sublimation is dry, sublimation temperature is no more than 45 ℃, the distillation time is 5-6 hour, thereby makes the required carrot of Minced Pork Congee with Preserved Egg, and the gross weight that described carrot accounts for the Minced Pork Congee with Preserved Egg solid mixture is 3%～5%;
Described rice sheet is that rice at first is ground into rice meal, it is the pure water of rice meal gross weight 3% ± 0.5% that rice meal is added weight, mix, put into extruder, swelling temperature is 145 ℃-150 ℃, time is 2-3 minute, it is spherical that rice vermicelli after expanded are cut into Ф 0.3cm ± 0.05cm, be pressed into the rice sheet that Ф is 0.5cm ± 1.5cm by tablet press machine again, then the rice sheet is sent into the vulcanization bed drying machine, baking temperature is 125-135 ℃, and the time is 3-5 minute, dried rice sheet is cooled to 40 ℃ ± 5 ℃ and make the required rice sheet of Minced Pork Congee with Preserved Egg, and the gross weight that the rice sheet accounts for the Minced Pork Congee with Preserved Egg solid mixture is 86%～91%.
2. Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that, wherein, Minced Pork Congee with Preserved Egg is made by the raw material of following weight parts proportioning:
1 part of lime-preserved egg grain;
1 part of pork grain;
3 parts of blue or green stalk dish grains;
1 part of green onion sheet;
3 parts in carrot;
91 parts of rice sheets.
3. Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that, wherein, the length of lime-preserved egg grain * wide * height is: 0.5 * 0.5 * 0.5cm.
4. Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that, wherein, the length of pork grain * wide * height is: 0.5 * 0.5 * 0.5cm.
5. Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that, wherein, the length of blue or green stalk dish grain * wide * height is: 1 * 0.5 * 0.5cm.
6. Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that, wherein, the length of sliced carrot * wide * height is: 1 * 0.5 * 0.5cm.
7. Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that, wherein, the order number of rice meal is the 40-50 order.
8. the method for an edible Minced Pork Congee with Preserved Egg as claimed in claim 1 is characterized in that, Minced Pork Congee with Preserved Egg brews with 30 ℃-100 ℃ drinking water that to dissolve be edible.
9. method as claimed in claim 8 is characterized in that, the water consumption of drinking water is 3-5 times of lime-preserved egg lean meat maize gruel gross weight.
10. method as claimed in claim 8 is characterized in that, the time that brews dissolving is 3-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310248792.XA CN103371330B (en) | 2013-06-19 | 2013-06-19 | Preserved egg and lean meat porridge and eating method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310248792.XA CN103371330B (en) | 2013-06-19 | 2013-06-19 | Preserved egg and lean meat porridge and eating method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103371330A true CN103371330A (en) | 2013-10-30 |
| CN103371330B CN103371330B (en) | 2015-06-17 |
Family
ID=49457647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310248792.XA Expired - Fee Related CN103371330B (en) | 2013-06-19 | 2013-06-19 | Preserved egg and lean meat porridge and eating method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103371330B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757380A (en) * | 2015-03-18 | 2015-07-08 | 湖北神丹健康食品有限公司 | Preserved egg and lean meat congee, and making and eating method thereof |
| CN105707684A (en) * | 2016-04-01 | 2016-06-29 | 大庆粥家庄食品有限公司 | Vegetable and egg porridge |
| CN105851869A (en) * | 2016-04-22 | 2016-08-17 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing technique and eating method of pre-made minced pork congee with preserved egg |
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
| CN107467504A (en) * | 2017-10-25 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg meat congee |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191554A (en) * | 2022-07-26 | 2022-10-18 | 湖北天湖蛋禽股份有限公司 | Processing method of preserved egg and lean meat porridge convenient to eat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203752A (en) * | 1997-06-28 | 1999-01-06 | 李澄 | Beef instant rice and its preparing method |
| CN1491577A (en) * | 2002-10-24 | 2004-04-28 | 章 文 | Puffing instant gruel |
| CN1579209A (en) * | 2003-08-08 | 2005-02-16 | 张泰昌 | Method for making instant porridge |
| CN103110055A (en) * | 2013-03-12 | 2013-05-22 | 遂宁市三丰食品有限公司 | Production process of convenient preserved egg and pork congee |
-
2013
- 2013-06-19 CN CN201310248792.XA patent/CN103371330B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203752A (en) * | 1997-06-28 | 1999-01-06 | 李澄 | Beef instant rice and its preparing method |
| CN1491577A (en) * | 2002-10-24 | 2004-04-28 | 章 文 | Puffing instant gruel |
| CN1579209A (en) * | 2003-08-08 | 2005-02-16 | 张泰昌 | Method for making instant porridge |
| CN103110055A (en) * | 2013-03-12 | 2013-05-22 | 遂宁市三丰食品有限公司 | Production process of convenient preserved egg and pork congee |
Non-Patent Citations (1)
| Title |
|---|
| 张裕中等: "《食品挤压加工技术与应用》", 31 August 1998, 中国轻工业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757380A (en) * | 2015-03-18 | 2015-07-08 | 湖北神丹健康食品有限公司 | Preserved egg and lean meat congee, and making and eating method thereof |
| CN105707684A (en) * | 2016-04-01 | 2016-06-29 | 大庆粥家庄食品有限公司 | Vegetable and egg porridge |
| CN105851869A (en) * | 2016-04-22 | 2016-08-17 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing technique and eating method of pre-made minced pork congee with preserved egg |
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
| CN107467504A (en) * | 2017-10-25 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg meat congee |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103371330B (en) | 2015-06-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103371330B (en) | Preserved egg and lean meat porridge and eating method thereof | |
| CN103355601B (en) | Beef with brown sauce congee and eating method thereof | |
| CN103947955B (en) | Chicken porridge with champignon and eating method thereof | |
| CN104872520A (en) | Corn deep-processing method and prepared product cooking method | |
| CN101380111B (en) | Instant nutrient diet and production method thereof | |
| CN104664467A (en) | Instant mushroom soup and processing method thereof | |
| CN106036638A (en) | Composite garlic powder processing method | |
| CN104757380A (en) | Preserved egg and lean meat congee, and making and eating method thereof | |
| CN101449690A (en) | Snack cake and preparation method thereof | |
| KR101977788B1 (en) | Instant baby food using granulated vegetables and method of manufacturing the same | |
| CN103371331B (en) | Preserved egg, lean meat and corn porridge and eating method thereof | |
| CN102293382B (en) | Vegetable stuffing balls and preparation method thereof | |
| CN101449692A (en) | Instant rice and preparation method thereof | |
| CN112515100A (en) | Instant cereal dry fruit meal replacement porridge (powder) and preparation method thereof | |
| CN105380112A (en) | Oatmeal seasoning packet | |
| CN101485412A (en) | Method for producing instant-rice with differentiation package of small gram weight | |
| CN109430716A (en) | A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof | |
| KR101406785B1 (en) | Block manufacturing method using whole grain instant kill | |
| CN103355604B (en) | Black rice porridge and eating method thereof | |
| CN111406901A (en) | Quick-frozen chicken breast ball and preparation method thereof | |
| CN110292144A (en) | A kind of potato noodles and preparation method thereof | |
| CN104509893A (en) | Preparation method of purple sweet potato powder for coated walnut food | |
| CN103652844A (en) | Multi-nutrient grain composite food | |
| CN109717373A (en) | A kind of production method of winter bamboo shoot chicken congee | |
| CN105876595A (en) | Food processing and packaging method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150617 Termination date: 20160619 |