CN103637126A - Potato eight-ingredient porridge and preparation method thereof - Google Patents
Potato eight-ingredient porridge and preparation method thereof Download PDFInfo
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- CN103637126A CN103637126A CN201310656687.XA CN201310656687A CN103637126A CN 103637126 A CN103637126 A CN 103637126A CN 201310656687 A CN201310656687 A CN 201310656687A CN 103637126 A CN103637126 A CN 103637126A
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- 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
Abstract
The invention discloses potato eight-ingredient porridge and a preparation method thereof. Potatoes are used for replacing sticky rice in traditional eight-ingredient porridge; the porridge has a good mouth feel and good nutrition; the modern nutritional requirements are met; the potato eight-ingredient porridge is a convenient food and has a good market prospect. According to the method provided by the invention, an industrialization technology can be converted and good economic benefits are provided for enterprises.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of potato mixed congee, the invention still further relates to the preparation method of above-mentioned mixed congee.
Background technology
Mixed congee is the traditional food of China, is a kind of congee forming that boiled by various food.Tradition mixed congee has strengthening spleen and nourishing stomach, the stagnant fat-reducing that disappears, the effect of benefiting qi for tranquillization.Can be used as obesity and neurastheniac's dietotherapy, also can be used as the food of daily health fitness.
China mainly contains the products such as nutritional eight-treasure porridge, longan mixed congee, delicious mixed congee, oat mixed congee, invigorating the spleen mixed congee, high calcium mixed congee, Coconut Juice mixed congee, salty eight treasures (choice ingredients of certain special dishes), sugar-free eight-treasure congee, corn mixed congee, black rice mixed congee at present.
Mixed congee is liked by consumer deeply.The stable development of current domestic mixed congee industry.Although mixed congee has embodied a concentrated reflection of the feature of traditional food, product is massivized, and existing product is due to taste tradition, and kind is dull, can not meet the need of market.Potato mixed congee meets the needs of modern to coarse food grain health.
Still there is no at present the report about the production method of potato mixed congee.
Summary of the invention
The object of this invention is to provide a kind of potato mixed congee, solved the problem that existing mixed congee can not reach the object of coarse food grain health.
Another object of the present invention is to provide the preparation method of above-mentioned potato mixed congee.
The technical solution adopted in the present invention is, a kind of potato mixed congee, according to mass percent, composed of the following components: potato circle 4%～6%, red bean 0.4%～0.6%, black rice 0.4%～0.6%, peanut 0.4%～0.6%, mung bean 0.9%～1.1%, the seed of Job's tears 0.4%～0.6%, wheat benevolence 0.9%～1.1%, corn 0.9%～1.1%, xanthans 0.05%～0.15%, carragheen 0.015%～0.025%, farina 0.4%～0.6%, white granulated sugar 4%～5%, sucrose fatty ester S-130.05%～0.15%, sodium phosphate trimer 0.01%～0.03%, surplus is water, the mass percent sum of each component is 100% above.
Another technical scheme of the present invention is, a kind of preparation method of potato mixed congee specifically implements according to following steps:
Step 1: raw material selection
Potato requires that tuber shape is neat, skin is thin, smooth, color and luster is fresh, eye is shallow and lacks, and without disease and pest; Red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren require fresh, full, and free from insect pests is gone mouldy, and has faint scent; Corn is frozen fresh sweet corn kernel; Water is distilled water;
Step 2: raw material soaking
Red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren are cleaned with clear water, soak 0.5-1h, pull out drain standby;
Step 3: the preparation of potato circle
Mashed potato by fresh preparation mixes with farina, moulding, boiling form, and concrete operations are as follows:
(1) mashed potato preparation
Method 1: select fresh high-quality potato, epidermis is cleaned, add water and do not have potato epicuticle, 121 ℃, 0.1Mpa, 10-30min; Be down to after normal pressure, take out potato, cooling fast with cold water, peeling, is pressed into mud;
Method 2: potato, to clean, peeling, is cut into the even square that the length of side is about 3-5mm, and boiling 10-30min, is pressed into mud;
(2) potato circle preparation
Potato mashed potatoes are mixed in the ratio of 1:1 with farina, adding the white granulated sugar that accounts for the water of mashed potatoes and starch gross weight 10% and account for mashed potatoes and starch gross weight 10% mixes, be kneaded into diameter and be about the rectangular of 5-10mm, be cut into and be about the long piece of 5-10mm, boiling 1-3min in boiling water, pull out and drain, put into immediately the cooling 10-30min of mobile cold water, pull out drain standby;
Step 4: raw material takes
According to mass percent, take potato circle 4%～6%, red bean 0.4%～0.6%, black rice 0.4%～0.6%, peanut 0.4%～0.6%, mung bean 0.9%～1.1%, the seed of Job's tears 0.4%～0.6%, wheat benevolence 0.9%～1.1%, corn 0.9%～1.1%, xanthans 0.05%～0.15%, carragheen 0.015%～0.025%, farina 0.4%～0.6%, white granulated sugar 4%～5%, sucrose fatty ester S-130.05%～0.15%, sodium phosphate trimer 0.01%～0.03%, surplus is water, and the mass percent sum of above each component is 100%;
Step 5: raw material infusion
First by red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn according to aforementioned proportion mixing and water adding after infusion, 121 ℃, 0.1Mpa, 10-30min;
Step 6: auxiliary material dissolves
The stabilizing agent xanthans, carragheen and the white granulated sugar that take, sucrose fatty ester S-13, sodium phosphate trimer is even by dry mixed in advance, then in said mixture slowly being joined to the hot water of 70-80 ℃ that quality is 100 times of stabilizing agents under normal mixing speed, dissolve, when being less than 3mm, uses stabilizing agent grumeleuse diameter 2500-3000r/min high-speed stirred 30min, stabilizing agent is uniformly dissolved, solution becomes even viscous solution, filters standby;
Step 7: auxiliary material adds
Be down to after normal pressure, the potato circle that adds step 3 to obtain in the raw material first obtaining in step 5, the better auxiliary material of dissolving that adds step 6 to obtain, and the farina taking, stir and boil 3-5min;
Step 8: tinning, sterilization
The congee of enduring is carried out to hot canning, sterilization in sterilization kettle, sterilization conditions is 121 ℃, sterilization 10-20min under 0.1Mpa.
The invention has the beneficial effects as follows, along with Chinese society development, the sustainable growth of national economy and the lifting of people's living standard, the demand rapid growth of mixed congee.The invention provides a kind of production method of novel mixed congee product, this products taste is good, nutrition is good, and meets modern nutritional need, is again a kind of instant food, has good market prospects.Method provided by the invention can transform industrialization technology, for enterprise provides good economic benefit.
Accompanying drawing explanation
Fig. 1 is the processing process schematic diagram of potato mixed congee of the present invention.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
Potato mixed congee of the present invention, according to mass percent, composed of the following components: potato circle 4%～6%, red bean 0.4%～0.6%, black rice 0.4%～0.6%, peanut 0.4%～0.6%, mung bean 0.9%～1.1%, the seed of Job's tears 0.4%～0.6%, wheat benevolence 0.9%～1.1%, corn 0.9%～1.1%, xanthans 0.05%～0.15%, carragheen 0.015%～0.025%, farina 0.4%～0.6%, white granulated sugar 4%～5%, sucrose fatty ester S-130.05%～0.15%, sodium phosphate trimer 0.01%～0.03%, surplus is water, the mass percent sum of each component is 100% above.
The preparation method of potato mixed congee of the present invention, as shown in Figure 1, specifically implements according to following steps:
Step 1: raw material selection
Potato requires that tuber shape is neat, skin is thin, smooth, color and luster is fresh, eye is shallow and lacks, and without disease and pest; Red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren require fresh, full, and free from insect pests is gone mouldy, and has faint scent; Corn is frozen fresh sweet corn kernel.Industrial water is distilled water.
Step 2: raw material soaking
Red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren are cleaned with clear water, soak 0.5-1h, pull out drain standby.
Step 3: the preparation of potato circle
Mashed potato by fresh preparation mixes with farina, moulding, boiling form, and concrete operations are as follows:
(1) mashed potato preparation
Method 1: select fresh high-quality potato, epidermis is cleaned, add water and do not have potato epicuticle, 121 ℃, 0.1Mpa, 10-30min; Be down to after normal pressure, take out potato, cooling fast with cold water, peeling, is pressed into mud.
Method 2: potato, to clean, peeling, is cut into the even square that the length of side is about 3-5mm, and boiling 10-30min, is pressed into mud.
(2) potato circle preparation
Potato mashed potatoes are mixed in the ratio of 1:1 with farina, adding the white granulated sugar that accounts for the water of mashed potatoes and starch gross weight 10% and account for mashed potatoes and starch gross weight 10% mixes, be kneaded into diameter and be about the rectangular of 5-10mm, be cut into and be about the long piece of 5-10mm, boiling 1-3min in boiling water, pull out and drain, put into immediately the cooling 10-30min of mobile cold water, pull out drain standby.
Step 4: raw material infusion
First by red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn according to aforementioned proportion mixing and water adding after infusion, 121 ℃, 0.1Mpa, 10-30min.
Step 5: the auxiliary materials such as stabilizing agent dissolve
Stabilizing agent (xanthans and carragheen) is even by dry mixed in advance with white granulated sugar, sucrose fatty ester S-13 and sodium phosphate trimer, then in the mixture of stabilizing agent and sugar etc. slowly being joined to the hot water of 70-80 ℃ that quality is 100 times of stabilizing agents under normal mixing speed, dissolve, when being less than 3mm, uses stabilizing agent grumeleuse diameter high-speed stirred (2500-3000r/min) 30min, stabilizing agent is uniformly dissolved, solution becomes even viscous solution, filters standby.
Step 6: auxiliary material adds
Be down to after normal pressure, in the raw material first obtaining in step 4, add potato circle, then add the auxiliary materials such as stabilizing agent that dissolved, and farina, stir and boil 3-5min.
Step 7: tinning, sterilization
The congee of enduring is carried out to hot canning, sterilization in sterilization kettle, sterilization conditions is 121 ℃, sterilization 10-20min under 0.1Mpa.The product that sterilization completes has lamination, rocks a little and can maintain its good stability after cooling.
Embodiment 1
(1) formula: potato circle 6%, red bean 0.4%, black rice 0.4%, peanut 0.4%, mung bean 0.9%, the seed of Job's tears 0.4%, Mai Ren 0.9%, corn 0.9%, surplus is water, the mass percent sum of above each component is 100%.The addition of auxiliary material (accounting for the mass ratio of full congee) is xanthans 0.15%, carragheen 0.025%, farina 0.6%, white granulated sugar 5%, sucrose fatty ester S-130.15%, sodium phosphate trimer 0.03%.
(2) preparation of potato circle
Potato, cleans, and peeling, is cut into the even square that the length of side is about 3mm, and boiling 10min, makes mud.Mashed potatoes are mixed in the ratio of 1:1 with farina, add 10% water and 10% white granulated sugar and mix, be kneaded into diameter and be about the rectangular of 5mm, be cut into and be about the long piece of 5mm, in boiling water, boiling 1min, pulls out and drains, put into immediately the cooling 10min of mobile cold water, pull out drain standby.
(3) infusion
First red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn are mixed according to definite ratio, and by 1:9 material-water ratio, raw material and water (water for steady dissolution agent is subtracted after calculating) are added to the infusion of autoclaving pot, infusion condition is 121 ℃, 0.1MPa, 10min.After step-down, first add potato circle, then add stabilizing agent, white granulated sugar, sucrose fatty ester S-13 and the sodium phosphate trimer having dissolved, and starch, stir and boil 3min.
(4) filling, sterilization
The congee of enduring is carried out to hot filling, sterilization in sterilization kettle, sterilization conditions is 121 ℃, 0.1MPa, 10min.After sterilization finishes, product has lamination, rocks a little and can maintain its good stability.
Embodiment 2
(1) formula: potato circle 5%, red bean 0.5%, black rice 0.5%, peanut 0.5%, mung bean 1%, the seed of Job's tears 0.5%, Mai Ren 1%, corn 1%, surplus is water, the mass percent sum of above each component is 100%.The addition of auxiliary material (accounting for the mass ratio of full congee) is xanthans 0.1%, carragheen 0.02%, farina 0.5%, white granulated sugar 4.5%, sucrose fatty ester S-130.1%, sodium phosphate trimer 0.02%.
(2) preparation of potato circle
Potato, cleans, and peeling, is cut into the even square that the length of side is about 4mm, and boiling 20min, makes mud.Mashed potatoes are mixed in the ratio of 1:1 with farina, add 10% water and 10% white granulated sugar and mix, be kneaded into diameter and be about the rectangular of 7mm, be cut into and be about the long piece of 7mm, in boiling water, boiling 2min, pulls out and drains, put into immediately the cooling 20min of mobile cold water, pull out drain standby.
(3) infusion
First red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn are mixed according to definite ratio, and by 1:9 material-water ratio, raw material and water (water for steady dissolution agent is subtracted after calculating) are added to the infusion of autoclaving pot, infusion condition is 121 ℃, 0.1MPa, 20min.After step-down, first add potato circle, then add stabilizing agent, white granulated sugar, sucrose fatty ester S-13 and the sodium phosphate trimer having dissolved, and starch, stir and boil 4min.
(4) filling, sterilization
The congee of enduring is carried out to hot filling, sterilization in sterilization kettle, sterilization conditions is 121 ℃, 0.1MPa, 15min.After sterilization finishes, product has lamination, rocks a little and can maintain its good stability.
Embodiment 3
(1) formula: potato circle 4%, red bean 0.6%, black rice 0.6%, peanut 0.6%, mung bean 1.1%, the seed of Job's tears 0.6%, Mai Ren 1.1%, corn 1.1%, surplus is water, the mass percent sum of above each component is 100%.The addition of auxiliary material (accounting for the mass ratio of full congee) is xanthans 0.05%, carragheen 0.015%, farina 0.4%, white granulated sugar 4%, sucrose fatty ester S-130.05%, sodium phosphate trimer 0.01%.
(2) preparation of potato circle
Potato, cleans, and peeling, is cut into the even square that the length of side is about 5mm, and boiling 30min, makes mud.Mashed potatoes are mixed in the ratio of 1:1 with farina, add 10% water and 10% white granulated sugar and mix, be kneaded into diameter and be about the rectangular of 10mm, be cut into and be about the long piece of 10mm, in boiling water, boiling 3min, pulls out and drains, put into immediately the cooling 30min of mobile cold water, pull out drain standby.
(3) infusion
First red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn are mixed according to definite ratio, and by 1:9 material-water ratio, raw material and water (water for steady dissolution agent is subtracted after calculating) are added to the infusion of autoclaving pot, infusion condition is 121 ℃, 0.1MPa, 30min.After step-down, first add potato circle, then add stabilizing agent, white granulated sugar, sucrose fatty ester S-13 and the sodium phosphate trimer having dissolved, and starch, stir and boil 5min.
(4) filling, sterilization
The congee of enduring is carried out to hot filling, sterilization in sterilization kettle, sterilization conditions is 121 ℃, 0.1MPa, 20min.After sterilization finishes, product has lamination, rocks a little and can maintain its good stability.
Inventive point of the present invention is to replace the glutinous rice in traditional mixed congee with potato, is specially potato circle and farina, and realizes by two step slaking methods.Crucial formula has potato circle (potato mashed potatoes and farina 1:1) and stabilizing agent (xanthans 0.05%～0.15%, carragheen 0.015%～0.025%, farina 0.4%～0.6%).Crucial parameter area has infusion temperature (121 ℃) and time (10-30min), and sterilization temperature (121 ℃) and time 10-20min are greater than this scope meeting slaking excessive, affect matter structure, mouthfeel and stability.Be less than this scope and can cause slaking incomplete, also affect matter structure, mouthfeel and stability, also can affect digestibility.
Claims (2)
1. a potato mixed congee, it is characterized in that, according to mass percent, composed of the following components: potato circle 4%～6%, red bean 0.4%～0.6%, black rice 0.4%～0.6%, peanut 0.4%～0.6%, mung bean 0.9%～1.1%, the seed of Job's tears 0.4%～0.6%, wheat benevolence 0.9%～1.1%, corn 0.9%～1.1%, xanthans 0.05%～0.15%, carragheen 0.015%～0.025%, farina 0.4%～0.6%, white granulated sugar 4%～5%, sucrose fatty ester S-130.05%～0.15%, sodium phosphate trimer 0.01%～0.03%, surplus is water, the mass percent sum of each component is 100% above.
2. a preparation method for potato mixed congee, is characterized in that, specifically according to following steps, implements:
Step 1: raw material selection
Potato requires that tuber shape is neat, skin is thin, smooth, color and luster is fresh, eye is shallow and lacks, and without disease and pest; Red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren require fresh, full, and free from insect pests is gone mouldy, and has faint scent; Corn is frozen fresh sweet corn kernel; Water is distilled water;
Step 2: raw material soaking
Red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren are cleaned with clear water, soak 0.5-1h, pull out drain standby;
Step 3: the preparation of potato circle
Mashed potato by fresh preparation mixes with farina, moulding, boiling form, and concrete operations are as follows:
(1) mashed potato preparation
Method 1: select fresh high-quality potato, epidermis is cleaned, add water and do not have potato epicuticle, 121 ℃, 0.1Mpa, 10-30min; Be down to after normal pressure, take out potato, cooling fast with cold water, peeling, is pressed into mud;
Method 2: potato, to clean, peeling, is cut into the even square that the length of side is about 3-5mm, and boiling 10-30min, is pressed into mud;
(2) potato circle preparation
Potato mashed potatoes are mixed in the ratio of 1:1 with farina, adding the white granulated sugar that accounts for the water of mashed potatoes and starch gross weight 10% and account for mashed potatoes and starch gross weight 10% mixes, be kneaded into diameter and be about the rectangular of 5-10mm, be cut into and be about the long piece of 5-10mm, boiling 1-3min in boiling water, pull out and drain, put into immediately the cooling 10-30min of mobile cold water, pull out drain standby;
Step 4: raw material takes
According to mass percent, take potato circle 4%～6%, red bean 0.4%～0.6%, black rice 0.4%～0.6%, peanut 0.4%～0.6%, mung bean 0.9%～1.1%, the seed of Job's tears 0.4%～0.6%, wheat benevolence 0.9%～1.1%, corn 0.9%～1.1%, xanthans 0.05%～0.15%, carragheen 0.015%～0.025%, farina 0.4%～0.6%, white granulated sugar 4%～5%, sucrose fatty ester S-130.05%～0.15%, sodium phosphate trimer 0.01%～0.03%, surplus is water, and the mass percent sum of above each component is 100%;
Step 5: raw material infusion
First by red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn according to aforementioned proportion mixing and water adding after infusion, 121 ℃, 0.1Mpa, 10-30min;
Step 6: auxiliary material dissolves
The stabilizing agent xanthans, carragheen and the white granulated sugar that take, sucrose fatty ester S-13, sodium phosphate trimer is even by dry mixed in advance, then in said mixture slowly being joined to the hot water of 70-80 ℃ that quality is 100 times of stabilizing agents under normal mixing speed, dissolve, when being less than 3mm, uses stabilizing agent grumeleuse diameter 2500-3000r/min high-speed stirred 30min, stabilizing agent is uniformly dissolved, solution becomes even viscous solution, filters standby;
Step 7: auxiliary material adds
Be down to after normal pressure, the potato circle that adds step 3 to obtain in the raw material first obtaining in step 5, the better auxiliary material of dissolving that adds step 6 to obtain, and the farina taking, stir and boil 3-5min;
Step 8: tinning, sterilization
The congee of enduring is carried out to hot canning, sterilization in sterilization kettle, sterilization conditions is 121 ℃, sterilization 10-20min under 0.1Mpa.
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| CN109170530A (en) * | 2018-09-06 | 2019-01-11 | 湖北三杰农业产业化有限公司 | A kind of production method of potato breakfast porridge |
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| CN104188050A (en) * | 2014-08-29 | 2014-12-10 | 厦门银鹭食品集团有限公司 | Antifreeze agent and method for applying same to anti-freezing of eight-treasure porridge can |
| CN106993751A (en) * | 2017-04-12 | 2017-08-01 | 新疆丰谷丝路农业科技有限公司 | Freeze method, fast food milled congee of milled congee and preparation method thereof |
| CN107581498A (en) * | 2017-10-10 | 2018-01-16 | 江西省谷伊家食品有限公司 | A kind of preparation method of the instant porridge of potato and millet ratio mixing |
| CN109170530A (en) * | 2018-09-06 | 2019-01-11 | 湖北三杰农业产业化有限公司 | A kind of production method of potato breakfast porridge |
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