CN103637126B - Potato eight-ingredient porridge and preparation method thereof - Google Patents
Potato eight-ingredient porridge and preparation method thereof Download PDFInfo
- Publication number
- CN103637126B CN103637126B CN201310656687.XA CN201310656687A CN103637126B CN 103637126 B CN103637126 B CN 103637126B CN 201310656687 A CN201310656687 A CN 201310656687A CN 103637126 B CN103637126 B CN 103637126B
- Authority
- CN
- China
- Prior art keywords
- potato
- water
- sterilization
- preparation
- 30min
- 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.)
- Active
Links
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
- 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
-
- 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
-
- 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
-
- 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 eight-ingredient porridge, 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 boiled by various food.Tradition mixed congee has strengthening spleen and nourishing stomach, effect of disappear stagnant fat-reducing, benefiting qi for tranquillization.Obesity and neurastheniac's dietotherapy can be used as, 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 has been massivized, and existing product is due to taste tradition, and kind is dull, can not meet the need of market.Potato eight-ingredient porridge meets the needs of modern to coarse food grain health.
At present still not about the report of the production method of potato eight-ingredient porridge.
Summary of the invention
The object of this invention is to provide a kind of potato eight-ingredient porridge, solve 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 eight-ingredient porridge.
The technical solution adopted in the present invention is, a kind of potato eight-ingredient porridge, 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 eight-ingredient porridge specifically implements according to following steps:
Step 1: raw material is chosen
Potato requires that tuber shape is neat, skin is thin, smooth, color and luster is fresh, eye is shallow and lack, 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 with clear water clean, soak 0.5-1h, pull out drain for subsequent use;
Step 3: the preparation of potato circle
Mixed with farina by the mashed potato of fresh preparation, shaping, boiling forms, concrete operations are as follows:
(1) mashed potato preparation
Method 1: select fresh high-quality potato, cleaned by epidermis, adds water and there was not potato epicuticle, 121 DEG C, 0.1Mpa, 10-30min; After being down to normal pressure, taking out potato, cool fast with cold water, peeling, is pressed into mud;
Method 2: potato, cleaning, peeling, be cut into the even square that the length of side is about 3-5mm, boiling 10-30min, is pressed into mud;
(2) potato circle preparation
Potato mashed potatoes are mixed with the ratio of farina in 1:1, add the water accounting for mashed potatoes and starch gross weight 10% to mix with the white granulated sugar accounting for mashed potatoes and starch gross weight 10%, be kneaded into diameter and be about the rectangular of 5-10mm, be cut into and be about the long block of 5-10mm, boiling 1-3min in boiling water, pull out and drain, the cold water putting into flowing immediately cools 10-30min, pull out drain for subsequent use;
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 infusion after aforementioned proportion mixing and water adding, 121 DEG C, 0.1Mpa, 10-30min;
Step 6: auxiliary material dissolves
By even by dry mixed in advance to stabilizing agent xanthans, carragheen and the white granulated sugar, sucrose fatty ester S-13, the sodium phosphate trimer that take, then said mixture slowly being joined quality under normal mixing speed is dissolve in the hot water of 70-80 DEG C of stabilizing agent 100 times, 2500-3000r/min high-speed stirred 30min is used when stabilizing agent clot diameter is less than 3mm, stabilizing agent is uniformly dissolved, solution is viscous solution uniformly, filters for subsequent use;
Step 7: auxiliary material adds
After being down to normal pressure, in the raw material first obtained in step 5, add the potato circle that step 3 obtains, then add the good auxiliary material of dissolving that step 6 obtains, and the farina taken, stir and boil 3-5min;
Step 8: tinning, sterilization
The congee endured is carried out hot canning, sterilization in sterilization kettle, sterilization conditions is 121 DEG C, 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 of mixed congee increases fast.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 eight-ingredient porridge of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
Potato eight-ingredient porridge 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 eight-ingredient porridge of the present invention, as shown in Figure 1, specifically implements according to following steps:
Step 1: raw material is chosen
Potato requires that tuber shape is neat, skin is thin, smooth, color and luster is fresh, eye is shallow and lack, 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 with clear water clean, soak 0.5-1h, pull out drain for subsequent use.
Step 3: the preparation of potato circle
Mixed with farina by the mashed potato of fresh preparation, shaping, boiling forms, concrete operations are as follows:
(1) mashed potato preparation
Method 1: select fresh high-quality potato, cleaned by epidermis, adds water and there was not potato epicuticle, 121 DEG C, 0.1Mpa, 10-30min; After being down to normal pressure, taking out potato, cool fast with cold water, peeling, is pressed into mud.
Method 2: potato, cleaning, peeling, be cut into the even square that the length of side is about 3-5mm, boiling 10-30min, is pressed into mud.
(2) potato circle preparation
Potato mashed potatoes are mixed with the ratio of farina in 1:1, add the water accounting for mashed potatoes and starch gross weight 10% to mix with the white granulated sugar accounting for mashed potatoes and starch gross weight 10%, be kneaded into diameter and be about the rectangular of 5-10mm, be cut into and be about the long block of 5-10mm, boiling 1-3min in boiling water, pull out and drain, the cold water putting into flowing immediately cools 10-30min, pull out drain for subsequent use.
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 infusion after aforementioned proportion mixing and water adding, 121 DEG C, 0.1Mpa, 10-30min.
Step 5: the auxiliary materials such as stabilizing agent dissolve
By even by dry mixed in advance to stabilizing agent (xanthans and carragheen) and white granulated sugar, sucrose fatty ester S-13 and sodium phosphate trimer, then under normal mixing speed, the mixture of stabilizing agent and sugar etc. slowly being joined quality is dissolve in the hot water of 70-80 DEG C of stabilizing agent 100 times, high-speed stirred (2500-3000r/min) 30min is used when stabilizing agent clot diameter is less than 3mm, stabilizing agent is uniformly dissolved, solution is viscous solution uniformly, filters for subsequent use.
Step 6: auxiliary material adds
After being down to normal pressure, in the raw material first obtained in step 4, add potato circle, then add the auxiliary materials such as the stabilizing agent that dissolved, and farina, stir and boil 3-5min.
Step 7: tinning, sterilization
The congee endured is carried out hot canning, sterilization in sterilization kettle, sterilization conditions is 121 DEG C, sterilization 10-20min under 0.1Mpa.The product that sterilization completes has lamination, rocks a little after cooling and can maintain its good stability.
Embodiment 1
(1) fill a prescription: 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, and the mass percent sum of above each component is 100%.The addition (accounting for the mass ratio of full congee) of auxiliary material 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, cleaning, peeling, be cut into the even square that the length of side is about 3mm, boiling 10min, makes mud.Mashed potatoes are mixed with the ratio of farina in 1:1, adds 10% water and 10% white granulated sugar mixes, be kneaded into diameter and be about the rectangular of 5mm, be cut into and be about the long block of 5mm, in boiling water, boiling 1min, pulls out and drains, the cold water putting into flowing immediately cools 10min, pull out drain for subsequent use.
(3) infusion
First by red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn according to determining that ratio mixes, and by 1:9 material-water ratio, raw material and water (being subtracted via after calculating by the water being used for steady dissolution agent) are added infusion in autoclaving pot, infusion condition is 121 DEG C, 0.1MPa, 10min.First add potato circle after step-down, then add the stabilizing agent, white granulated sugar, sucrose fatty ester S-13 and the sodium phosphate trimer that have dissolved, and starch, stir and boil 3min.
(4) filling, sterilization
The congee endured is carried out hot filling, sterilization in sterilization kettle, sterilization conditions is 121 DEG C, 0.1MPa, 10min.After sterilization terminates, product has lamination, rocks a little and can maintain its good stability.
Embodiment 2
(1) fill a prescription: 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, and the mass percent sum of above each component is 100%.The addition (accounting for the mass ratio of full congee) of auxiliary material 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, cleaning, peeling, be cut into the even square that the length of side is about 4mm, boiling 20min, makes mud.Mashed potatoes are mixed with the ratio of farina in 1:1, adds 10% water and 10% white granulated sugar mixes, be kneaded into diameter and be about the rectangular of 7mm, be cut into and be about the long block of 7mm, in boiling water, boiling 2min, pulls out and drains, the cold water putting into flowing immediately cools 20min, pull out drain for subsequent use.
(3) infusion
First by red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn according to determining that ratio mixes, and by 1:9 material-water ratio, raw material and water (being subtracted via after calculating by the water being used for steady dissolution agent) are added infusion in autoclaving pot, infusion condition is 121 DEG C, 0.1MPa, 20min.First add potato circle after step-down, then add the stabilizing agent, white granulated sugar, sucrose fatty ester S-13 and the sodium phosphate trimer that have dissolved, and starch, stir and boil 4min.
(4) filling, sterilization
The congee endured is carried out hot filling, sterilization in sterilization kettle, sterilization conditions is 121 DEG C, 0.1MPa, 15min.After sterilization terminates, product has lamination, rocks a little and can maintain its good stability.
Embodiment 3
(1) fill a prescription: 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, and the mass percent sum of above each component is 100%.The addition (accounting for the mass ratio of full congee) of auxiliary material 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, cleaning, peeling, be cut into the even square that the length of side is about 5mm, boiling 30min, makes mud.Mashed potatoes are mixed with the ratio of farina in 1:1, adds 10% water and 10% white granulated sugar mixes, be kneaded into diameter and be about the rectangular of 10mm, be cut into and be about the long block of 10mm, in boiling water, boiling 3min, pulls out and drains, the cold water putting into flowing immediately cools 30min, pull out drain for subsequent use.
(3) infusion
First by red bean, black rice, peanut, mung bean, the seed of Job's tears, Mai Ren, corn according to determining that ratio mixes, and by 1:9 material-water ratio, raw material and water (being subtracted via after calculating by the water being used for steady dissolution agent) are added infusion in autoclaving pot, infusion condition is 121 DEG C, 0.1MPa, 30min.First add potato circle after step-down, then add the stabilizing agent, white granulated sugar, sucrose fatty ester S-13 and the sodium phosphate trimer that have dissolved, and starch, stir and boil 5min.
(4) filling, sterilization
The congee endured is carried out hot filling, sterilization in sterilization kettle, sterilization conditions is 121 DEG C, 0.1MPa, 20min.After sterilization terminates, product has lamination, rocks a little and can maintain its good stability.
Inventive point of the present invention is the glutinous rice replaced with potato in traditional mixed congee, is specially potato circle and farina, and is realized 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 DEG C) and time (10-30min), sterilization temperature (121 DEG C) and time 10-20min, is greater than this scope meeting slaking excessive, affects matter structure, mouthfeel and stability.Being less than this scope can cause slaking incomplete, also affects matter structure, mouthfeel and stability, also can affect digestibility.
Claims (1)
1. a preparation method for potato eight-ingredient porridge, is characterized in that, specifically implements according to following steps:
Step 1: raw material is chosen
Potato requires that tuber shape is neat, skin is thin, smooth, color and luster is fresh, eye is shallow and lack, 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 with clear water clean, soak 0.5-1h, pull out drain for subsequent use;
Step 3: the preparation of potato circle
Mixed with farina by the mashed potato of fresh preparation, shaping, boiling forms, concrete operations are as follows:
(1) mashed potato preparation
Method 1: select fresh high-quality potato, cleaned by epidermis, adds water and there was not potato epicuticle, 121 DEG C, 0.1Mpa, 10-30min; After being down to normal pressure, taking out potato, cool fast with cold water, peeling, is pressed into mud;
Method 2: potato, cleaning, peeling, be cut into the even square that the length of side is 3-5mm, boiling 10-30min, is pressed into mud;
(2) potato circle preparation
Potato mashed potatoes are mixed with the ratio of farina in 1:1, add the water accounting for mashed potatoes and starch gross weight 10% to mix with the white granulated sugar accounting for mashed potatoes and starch gross weight 10%, being kneaded into diameter is the rectangular of 5-10mm, be cut to the block that 5-10mm is long, boiling 1-3min in boiling water, pull out and drain, the cold water putting into flowing immediately cools 10-30min, pull out drain for subsequent use;
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-13 0.05% ~ 0.15%, sodium phosphate trimer 0.01% ~ 0.03%, surplus is water, the mass percent sum of each component is 100% above,
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 infusion after aforementioned proportion mixing and water adding, 121 DEG C, 0.1Mpa, 10-30min;
Step 6: auxiliary material dissolves
By even by dry mixed in advance to stabilizing agent xanthans, carragheen and the white granulated sugar, sucrose fatty ester S-13, the sodium phosphate trimer that take, then said mixture slowly being joined quality under normal mixing speed is dissolve in the hot water of 70-80 DEG C of stabilizing agent 100 times, 2500-3000r/min high-speed stirred 30min is used when stabilizing agent clot diameter is less than 3mm, stabilizing agent is uniformly dissolved, solution is viscous solution uniformly, filters for subsequent use;
Step 7: auxiliary material adds
After being down to normal pressure, in the raw material first obtained in step 5, add the potato circle that step 3 obtains, then add the good auxiliary material of dissolving that step 6 obtains, and the farina taken, stir and boil 3-5min;
Step 8: tinning, sterilization
The congee endured is carried out hot canning, sterilization in sterilization kettle, sterilization conditions is 121 DEG C, sterilization 10-20min under 0.1Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310656687.XA CN103637126B (en) | 2013-12-06 | 2013-12-06 | Potato eight-ingredient porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310656687.XA CN103637126B (en) | 2013-12-06 | 2013-12-06 | Potato eight-ingredient porridge and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103637126A CN103637126A (en) | 2014-03-19 |
| CN103637126B true CN103637126B (en) | 2015-06-10 |
Family
ID=50242533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310656687.XA Active CN103637126B (en) | 2013-12-06 | 2013-12-06 | Potato eight-ingredient porridge and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637126B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104188050B (en) * | 2014-08-29 | 2017-01-25 | 厦门银鹭食品集团有限公司 | Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can |
| CN106993751B (en) * | 2017-04-12 | 2021-03-26 | 新疆丰谷一路农业科技有限公司 | Method for freezing millet congee, instant millet 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019663A (en) * | 2007-03-23 | 2007-08-22 | 刘春燕 | Sea cucumber porridge can and its production process |
| CN101171974A (en) * | 2006-11-02 | 2008-05-07 | 董忠蓉 | Multifilament konjak eight-treasure congee |
| CN102258167A (en) * | 2010-05-27 | 2011-11-30 | 赵宪梅 | Nourishing Chinese date porridge |
-
2013
- 2013-12-06 CN CN201310656687.XA patent/CN103637126B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171974A (en) * | 2006-11-02 | 2008-05-07 | 董忠蓉 | Multifilament konjak eight-treasure congee |
| CN101019663A (en) * | 2007-03-23 | 2007-08-22 | 刘春燕 | Sea cucumber porridge can and its production process |
| CN102258167A (en) * | 2010-05-27 | 2011-11-30 | 赵宪梅 | Nourishing Chinese date porridge |
Non-Patent Citations (2)
| Title |
|---|
| 紫米芋圆粥;无;《好豆菜谱》;20131120;http://www.haodou.com/recipe/360113 * |
| 芋圆的做法;无;《家常美食网》;20130112;http://www.28ms.cn/caipu/xiaochi/sichuan/176150.html * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103637126A (en) | 2014-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960641B (en) | A kind of nut beef paste and preparation method thereof | |
| CN104351862A (en) | Desiccated coconut and sapodilla kernel processing method | |
| CN103976283A (en) | Bovine bone flavor glutinous rice porridge and preparation method thereof | |
| CN103637126B (en) | Potato eight-ingredient porridge and preparation method thereof | |
| CN103891845B (en) | Digestion improving moon cake and preparing method thereof | |
| CN103540470A (en) | Method for preparing sweet potato wine | |
| CN103932095B (en) | A kind of health French fries and preparation method thereof | |
| CN103932288B (en) | High-calcium sesame paste and preparation method thereof | |
| CN103222590A (en) | Semen Euryales coconut milk cake for qi tonifying | |
| CN104522686A (en) | Cyclocarya paliurus leaf heat-clearing thirst-quenching type beef and preparing method thereof | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN105410676A (en) | Two-color osmanthus fragrans cake | |
| CN106260489A (en) | A kind of Rhizoma Steudnerae Henryanae dried ice cream mix, ice cream and Chinese medicine health-care ice cream thereof | |
| CN104273199A (en) | Moon cake with sweet potato filling and preparation method of moon cake with sweet potato filling | |
| CN104621616A (en) | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd | |
| CN103598525B (en) | A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle | |
| CN104186826A (en) | Caramel tea granule and preparation method thereof | |
| CN103976232B (en) | A kind of Ipomoea batatas seafood congee and preparation method thereof | |
| CN102934817B (en) | Preparation method of egg preserved in rice wine and prepared egg preserved in rice wine | |
| CN104187824A (en) | Instant fragrant pork meat ball | |
| CN104522284A (en) | Red wine ice cream and preparation method thereof | |
| CN107660573A (en) | A kind of FLOS CHRYSANTHEMI from Hangzhou of China sandwich mooncake and preparation method thereof | |
| CN104026320B (en) | A kind of Chinese yam lotus rhizome haw flakes and preparation method thereof | |
| CN107660588A (en) | A kind of sweet osmanthus sandwich mooncake and preparation method thereof | |
| CN104026496B (en) | A kind of rye haw flakes and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |