CN103519049A - Manufacturing technique of canned sea backthern rough rice health-care porridge - Google Patents
Manufacturing technique of canned sea backthern rough rice health-care porridge Download PDFInfo
- Publication number
- CN103519049A CN103519049A CN201210226256.5A CN201210226256A CN103519049A CN 103519049 A CN103519049 A CN 103519049A CN 201210226256 A CN201210226256 A CN 201210226256A CN 103519049 A CN103519049 A CN 103519049A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- rough rice
- brown rice
- water
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 7
- 235000009566 rice Nutrition 0.000 title abstract description 7
- 235000021395 porridge Nutrition 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 13
- 230000036541 health Effects 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000021329 brown rice Nutrition 0.000 claims description 17
- 235000003935 Hippophae Nutrition 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 6
- 238000002560 therapeutic procedure Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000011161 development Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000042822 P family Human genes 0.000 description 1
- 108091082789 P family Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- -1 vitamin K compounds Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention aims to provide a manufacturing technique of canned sea buckthorn rough rice health-care porridge to satisfy the demands of people for food therapy and health preserving. The technique comprises the following steps: A. selecting sea buckthorn, rough rice, maltose and water as raw materials, cleaning the rough rice, immersing in clear water for 8 hours, draining, cleaning the sea buckthorn, and picking out some branches, leaves and the like; B. taking 3 parts by weight of sea buckthorn, 13 parts by weight of rough rice, 1 part by weight of maltose and 300 parts by weight of water, boiling to 100kg while continuously stirring to avoid charring; and C. filling, sealing and sterilizing: cooling while stirring, canning, sealing, sterilizing, and storing. No food additive is added from manufacturing to packaging, so that the porridge is healthy to eat.
Description
Technical field
The present invention relates to a kind of manufacture craft of canned sea-buckthorn brown rice health care congee.
Background technology
There is long diet-therapy health-preserving tradition in the Chinese nation, the traditional medicine science showing unique characteristics is constantly summed up and formed in the ，Wo Chinese nation, in the practice process of struggling with various diseases, for thousands of years, accumulate a large amount of health care experiences, formed health care with Chinese characteristics theoretical.Traditional Chinese medicine is as most important theories basis and the effective Material Source of traditional medicine and the health food development development of culture of health preserving ，Shi China, the unique advantage of the health food of Ye Shi China development simultaneously.
Sea-buckthorn, has another name called vinegar willow, Hei Ci and acid thorn etc., and sea-buckthorn is the precious nonwood forest trees that contains in the world natural complex most species at present, and its ascorbic content is far away higher than bright jujube and Kiwi berry, thereby is described as the treasure-house of natural complex.It is reported, in every 100g sea buckthorn juice, containing vitamin C 500mg-400mg, vitamin E2 50mg-400mg, vitamin B1, containing 0.05mg-0.3mg, vitamin B2, contain 0.03, g-0.15, g, cobalamin are containing 0.2mg-0.88mg, vitamin K compounds of group 115, P family vitamin 20mg-350mg.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of manufacture craft of canned sea-buckthorn brown rice health care congee, to solve the demand of people's diet-therapy health-preserving.
A manufacture craft for canned sea-buckthorn brown rice health care congee, comprises the steps:
A, to choose fructus hippophae, brown rice, maltose and water be raw material, and brown rice is cleaned, and with clear water, invades bubble 8 hours, drains, and fructus hippophae is cleaned with clear water, and then by some branches, leaf etc. are chosen only;
D, get 3 parts of fructus hippophaes (parts by weight), 13 parts, brown rice (parts by weight), 1 part of maltose (parts by weight), add again 300 parts, water (parts by weight), boiling to 100 part (parts by weight), will constantly stir in digestion process, in order to avoid burn;
E, filling, sealing, sterilization: through stir cooling after tinning sealing, sterilization to filling keeping.
Compared with prior art beneficial effect of the present invention is: the invention solves the demand of people to health care's food, its raw material are mainly brown rice and the fructus hippophae of the paddy rice processing of northeastern China growth.
Its manufacture craft is:
Brown rice immersion-sea-buckthorn cleaning-boiling-filling-sealing, sterilization-cooling, finished product.
The present invention does not add any food additives from being fabricated into packing, guarantees healthy edible.
The specific embodiment
Below the specific embodiment of the present invention is described in further detail.Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
A manufacture craft for canned sea-buckthorn brown rice health care congee, comprises the steps:
A, brown rice, fructus hippophae, maltose and the water of choosing the paddy rice processing of northeastern China growth are raw material, and brown rice is cleaned, and with clear water, invade bubble 8 hours, drain, and fructus hippophae is cleaned with clear water, and then by some branches, leaf etc. are chosen only;
D, get fructus hippophae 3kg, brown rice 13kg, maltose 1kg, then add water 300kg, boiling, to 100kg, will constantly be stirred in digestion process, in order to avoid burn.
E, filling, sealing, sterilization: through stir cooling after tinning sealing, sterilization to filling keeping.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.
Claims (1)
1. a manufacture craft for canned sea-buckthorn brown rice health care congee, is characterized in that, comprises the steps:
A, to choose fructus hippophae, brown rice, maltose and water be raw material, and brown rice is cleaned, and with clear water, invades bubble 8 hours, drains, and fructus hippophae clear water is cleaned, and then by some branches, leaf etc. are chosen only;
D, get 3 parts of fructus hippophaes (parts by weight), 13 parts, brown rice (parts by weight), 1 part of maltose (parts by weight), add again 300 parts, water (parts by weight), boiling to 100 part (parts by weight), will constantly stir in digestion process, in order to avoid burn;
E, filling, sealing, sterilization: through stir cooling after tinning sealing, sterilization to filling keeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210226256.5A CN103519049A (en) | 2012-07-03 | 2012-07-03 | Manufacturing technique of canned sea backthern rough rice health-care porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210226256.5A CN103519049A (en) | 2012-07-03 | 2012-07-03 | Manufacturing technique of canned sea backthern rough rice health-care porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519049A true CN103519049A (en) | 2014-01-22 |
Family
ID=49921687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210226256.5A Pending CN103519049A (en) | 2012-07-03 | 2012-07-03 | Manufacturing technique of canned sea backthern rough rice health-care porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519049A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030031058A (en) * | 2003-03-20 | 2003-04-18 | 김창균 | Manufactured goods, Laws governing manufacture and Manufacture erection for nutrition food for health of rice with embryo buds & chitosan |
| CN101889527A (en) * | 2010-06-28 | 2010-11-24 | 杨玉梁 | Method for producing rice products containing natural nutritious healthcare substance vitamin A |
| CN101971978A (en) * | 2010-07-26 | 2011-02-16 | 山西振东五和健康食品股份有限公司 | Nutrient porridge based on malignant tumor radiotherapy patient |
-
2012
- 2012-07-03 CN CN201210226256.5A patent/CN103519049A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030031058A (en) * | 2003-03-20 | 2003-04-18 | 김창균 | Manufactured goods, Laws governing manufacture and Manufacture erection for nutrition food for health of rice with embryo buds & chitosan |
| CN101889527A (en) * | 2010-06-28 | 2010-11-24 | 杨玉梁 | Method for producing rice products containing natural nutritious healthcare substance vitamin A |
| CN101971978A (en) * | 2010-07-26 | 2011-02-16 | 山西振东五和健康食品股份有限公司 | Nutrient porridge based on malignant tumor radiotherapy patient |
Non-Patent Citations (1)
| Title |
|---|
| 张普陶: "《走出亚健康》", 31 January 2010, 山西经济出版社, article "唤醒胰岛功能的6种方法", pages: 200 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102304461A (en) | Processing technology for sea-buckthorn vinegar | |
| CN103708921A (en) | Lentinula edodes planting matrix material and treatment method thereof | |
| CN102715313A (en) | Dandelion and Cordyceps sinensis tea | |
| RU2455863C1 (en) | Method for production of preserves "vegetables with meat" | |
| CN103120276A (en) | Nutrient porridge with no additives | |
| CN103960611A (en) | Compound kiwi fruit buccal tablet rich in vitamins C and preparing method | |
| CN102987339A (en) | Method for processing tomato sauce | |
| CN103005530A (en) | Sea blubber skin can and preparation method thereof | |
| CN102715615A (en) | Kudzuvine root beverage and preparation method thereof | |
| CN103099096A (en) | Manufacturing method of Taiwan Zongzi | |
| CN103519049A (en) | Manufacturing technique of canned sea backthern rough rice health-care porridge | |
| CN103374508A (en) | White fungus wine and infusion method thereof | |
| CN103222640A (en) | Making method of chicken feet with pickled peppers | |
| CN103932182A (en) | Formula and preparation method of red date-raisin porridge | |
| CN102304455A (en) | Health care wine for nourishing stomach | |
| CN104256839A (en) | Flammulina velutipes fruit powder capable of clearing away summer heat and preparation method thereof | |
| CN104222277A (en) | Crataegus pinnatifida bunge yoghourt flammulina velutipes powder and preparation method thereof | |
| CN103431298A (en) | Rhizoma dioscoreae nutrient porridge | |
| CN107874128A (en) | A kind of canned beef and preparation method thereof | |
| CN103750249A (en) | Shrimp material flavouring and preparation method thereof | |
| CN107006810A (en) | A kind of fast food lotus root band formula and processing technology | |
| CN102090575B (en) | Formula of nutritional health-care mutton porridge and preparation method thereof | |
| CN109691666A (en) | A kind of production method of chili sauce | |
| CN103099095A (en) | Preparation method of crystal cherry zongzi | |
| CN205150582U (en) | Take flavouring secondary seal can of plastics lid |
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: 20140122 |