CN104336460A - Congee with fruit and tea flavors and preparation method thereof - Google Patents
Congee with fruit and tea flavors and preparation method thereof Download PDFInfo
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- CN104336460A CN104336460A CN201410582540.5A CN201410582540A CN104336460A CN 104336460 A CN104336460 A CN 104336460A CN 201410582540 A CN201410582540 A CN 201410582540A CN 104336460 A CN104336460 A CN 104336460A
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- millet
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013616 tea Nutrition 0.000 claims abstract description 24
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 20
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 18
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 18
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 18
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 18
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 17
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 17
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 17
- 235000019693 cherries Nutrition 0.000 claims abstract description 17
- 235000009569 green tea Nutrition 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000020234 walnut Nutrition 0.000 claims abstract description 17
- 244000070406 Malus silvestris Species 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000020551 Helianthus annuus Species 0.000 claims abstract 6
- 240000007049 Juglans regia Species 0.000 claims abstract 6
- 241000132012 Atractylodes Species 0.000 claims description 16
- 244000276331 Citrus maxima Species 0.000 claims description 16
- 235000001759 Citrus maxima Nutrition 0.000 claims description 16
- 235000004347 Perilla Nutrition 0.000 claims description 16
- 241000522649 Zornia Species 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims 5
- 238000000034 method Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000092665 Atractylodes macrocephala Species 0.000 abstract 2
- 240000000560 Citrus x paradisi Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 241001167107 Zornia gibbosa Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 241000208818 Helianthus Species 0.000 description 11
- 241000758789 Juglans Species 0.000 description 11
- 241000229722 Perilla <angiosperm> Species 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 206010016717 Fistula Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000003890 fistula Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000035922 thirst Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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 discloses congee with fruit and tea flavors and a preparation method thereof. The congee with fruit and tea flavors comprises the following raw ingredients in parts by weight: 20-30 parts of millet, 30-40 parts of black rice, 5-10 parts of jasmine flowers, 10-20 parts of green tea, 10-12 parts of walnut kernels, 5-10 parts of pomelos, 5-10 parts of apples, 5-10 parts of coconut fruits, 10-15 parts of cherries, 20-30 parts of milk powder, 4-6 parts of white sugar, 5-7 parts of zornia gibbosa, 6-8 parts of perila seeds, 2-4 parts of atractylodes macrocephala, 1-3 parts of sunflower discs and 400-600 parts of water. A production process flow of the congee is as follows: material selecting, cooking, drying, frying until cooked, grinding, mixing, packaging and sterilizing. Sweet potatoes, coconut fruits, atractylodes macrocephala, and the like are mixed in the congee, so that the congee is complete in color, aroma and taste and is rich in nutrients. The preparation process is simple and practicable and is suitable for industrial production.
Description
Technical field
The invention belongs to field of food, relate to a kind of fruit tea flavour congee and preparation method thereof.
Background technology
Jasmine, have and clear liver and improve vision, promote the production of body fluid to quench thirst, eliminate the phlegm and control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, treat fistula, hard tooth, beneficial strength, hypotensive, cardiac stimulant, preventing decayed tooth antiradiation injury, anticancer, anti-ageing effect, people is promoted longevity, physical and mental health since ancient times, health is particular about in the road of Chinese diet, health care, nourishing.Particularly schoolgirl, particularly likes sweets, one bowl of sweet congee, and they are decaffeinated, containing artificial color, not containing flavoring essence etc., allows you can be healthy and beautiful inside and outside.
The object of the invention is the deficiency in order to solve above-mentioned technology, a kind of fruit tea flavour congee and preparation method thereof is provided.
Summary of the invention
For the problems referred to above, that the invention provides a kind of fruit tea flavour congee with preparation method that is fruit tea flavour congee, technical scheme used is as follows:
For achieving the above object, the invention provides following technical scheme:
A kind of fruit tea flavour congee, the weight proportion of material composition is as follows: millet 20 ~ 30 parts, black rice 30 ~ 40 parts, Jasmine 5 ~ 10 parts, green tea 10 ~ 20 parts, walnut kernel 10 ~ 12 parts, shaddock 5 ~ 10 parts, apple 5 ~ 10 parts, coconut palm fruit 5 ~ 10 parts, 10 ~ 15 parts, cherry, milk powder 20 ~ 30 parts, white sugar 4 ~ 6 parts, Zornia diphylla (Linn.) Pers 5 ~ 7 parts, purple perilla seed 6 ~ 8 parts, the bighead atractylodes rhizome 2 ~ 4 parts, floral disc of sunflower 1 ~ 3 part, 400 ~ 600 parts, water.
Further, described fruit tea flavour congee, comprises following formula components according to mass fraction: millet 20 parts, black rice 30 parts, Jasmine 5 parts, green tea 10 parts, walnut kernel 10 parts, shaddock 5 parts, apple 5 parts, coconut palm fruit 5 parts, 10 parts, cherry, milk powder 20 parts, white sugar 4 parts, Zornia diphylla (Linn.) Pers 5 parts, purple perilla seed 6 parts, the bighead atractylodes rhizome 2 parts, floral disc of sunflower 1 part, 400 parts, water.
Further, described fruit tea flavour congee, comprises following formula components according to mass fraction: millet 30 parts, black rice 40 parts, Jasmine 10 parts, green tea 20 parts, walnut kernel 12 parts, shaddock 10 parts, apple 10 parts, coconut palm fruit 10 parts, 15 parts, cherry, milk powder 30 parts, white sugar 6 parts, Zornia diphylla (Linn.) Pers 7 parts, purple perilla seed 8 parts, the bighead atractylodes rhizome 4 parts, floral disc of sunflower 3 parts, 600 parts, water.
Further, described fruit tea flavour congee, comprises following formula components according to mass fraction: millet 25 parts, black rice 35 parts, Jasmine 7 parts, green tea 15 parts, walnut kernel 11 parts, shaddock 7 parts, apple 7 parts, coconut palm fruit 7 parts, 12 parts, cherry, milk powder 25 parts, white sugar 5 parts, Zornia diphylla (Linn.) Pers 6 parts, purple perilla seed 7 parts, the bighead atractylodes rhizome 3 parts, floral disc of sunflower 2 parts, 500 parts, water.
The present invention also provides the preparation method of fruit tea flavour congee: preparation method's step is as follows
(1) millet, black rice are soaked in water 5 ~ 6 hours, add water after getting Zornia diphylla (Linn.) Pers, purple perilla seed, the bighead atractylodes rhizome, floral disc of sunflower cleaning, the system that simmers in water 1 ~ 2 hour, filters and obtains extract;
(2) shaddock is cleaned peeling, squeeze the juice, obtain lemon juice, by apple, coconut palm fruit, cherry peeling stoning, stripping and slicing, adds grapefruit juice, milk, white granulated sugar stirs;
(3) Jasmine, green tea, walnut kernel are cleaned, toast 20 ~ 30 minutes at 70 degree of temperature with far infrared, claying into power, cross 60 ~ 70 mesh sieves;
(4) by millet, the black rice after the immersion described in (1), (2) mixed material described in and the mixing of the powder described in (3), put into pot, stir, add water, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopts pasteurization, namely obtains finished product.
Beneficial effect of the present invention:
(1) sweet good to eat, delicious flavour, and also nutritious;
(2) facilitate human body to absorb the general digestion of nutriment.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of fruit tea flavour congee, the weight proportion of material composition is as follows: millet 20 ~ 30 parts, black rice 30 ~ 40 parts, Jasmine 5 ~ 10 parts, green tea 10 ~ 20 parts, walnut kernel 10 ~ 12 parts, shaddock 5 ~ 10 parts, apple 5 ~ 10 parts, coconut palm fruit 5 ~ 10 parts, 10 ~ 15 parts, cherry, milk powder 20 ~ 30 parts, white sugar 4 ~ 6 parts, Zornia diphylla (Linn.) Pers 5 ~ 7 parts, purple perilla seed 6 ~ 8 parts, the bighead atractylodes rhizome 2 ~ 4 parts, floral disc of sunflower 1 ~ 3 part, 400 ~ 600 parts, water.
Embodiment two:
A kind of fruit tea flavour congee, comprises following formula components according to mass fraction:
Millet 20 parts, black rice 30 parts, Jasmine 5 parts, green tea 10 parts, walnut kernel 10 parts, shaddock 5 parts, apple 5 parts, coconut palm fruit 5 parts, 10 parts, cherry, milk powder 20 parts, white sugar 4 parts, Zornia diphylla (Linn.) Pers 5 parts, purple perilla seed 6 parts, the bighead atractylodes rhizome 2 parts, floral disc of sunflower 1 part, 400 parts, water;
Or comprise following formula components according to mass fraction: millet 30 parts, black rice 40 parts, Jasmine 10 parts, green tea 20 parts, walnut kernel 12 parts, shaddock 10 parts, apple 10 parts, coconut palm fruit 10 parts, 15 parts, cherry, milk powder 30 parts, white sugar 6 parts, Zornia diphylla (Linn.) Pers 7 parts, purple perilla seed 8 parts, the bighead atractylodes rhizome 4 parts, floral disc of sunflower 3 parts, 600 parts, water;
Or comprise following formula components according to mass fraction: millet 25 parts, black rice 35 parts, Jasmine 7 parts, green tea 15 parts, walnut kernel 11 parts, shaddock 7 parts, apple 7 parts, coconut palm fruit 7 parts, 12 parts, cherry, milk powder 25 parts, white sugar 5 parts, Zornia diphylla (Linn.) Pers 6 parts, purple perilla seed 7 parts, the bighead atractylodes rhizome 3 parts, floral disc of sunflower 2 parts, 500 parts, water.
Embodiment three
A kind of fruit tea flavour congee, the weight proportion of material composition is as follows: millet 20 ~ 30 parts, black rice 30 ~ 40 parts, Jasmine 5 ~ 10 parts, green tea 10 ~ 20 parts, walnut kernel 10 ~ 12 parts, shaddock 5 ~ 10 parts, apple 5 ~ 10 parts, coconut palm fruit 5 ~ 10 parts, 10 ~ 15 parts, cherry, milk powder 20 ~ 30 parts, white sugar 4 ~ 6 parts, Zornia diphylla (Linn.) Pers 5 ~ 7 parts, purple perilla seed 6 ~ 8 parts, the bighead atractylodes rhizome 2 ~ 4 parts, floral disc of sunflower 1 ~ 3 part, 400 ~ 600 parts, water.
Its preparation methods steps is:
(1) millet, black rice are soaked in water 5 ~ 6 hours, add water after getting Zornia diphylla (Linn.) Pers, purple perilla seed, the bighead atractylodes rhizome, floral disc of sunflower cleaning, the system that simmers in water 1 ~ 2 hour, filters and obtains extract;
(2) shaddock is cleaned peeling, squeeze the juice, obtain lemon juice, by apple, coconut palm fruit, cherry peeling stoning, stripping and slicing, adds grapefruit juice, milk, white granulated sugar stirs;
(3) Jasmine, green tea, walnut kernel are cleaned, toast 20 ~ 30 minutes at 70 degree of temperature with far infrared, claying into power, cross 60 ~ 70 mesh sieves;
(4) by millet, the black rice after the immersion described in (1), (2) mixed material described in and the mixing of the powder described in (3), put into pot, stir, add water, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopts pasteurization, namely obtains finished product.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a fruit tea flavour congee, is characterized in that: the weight proportion of the material composition of described fruit tea flavour congee comprises: millet 20 ~ 30 parts, black rice 30 ~ 40 parts, Jasmine 5 ~ 10 parts, green tea 10 ~ 20 parts, walnut kernel 10 ~ 12 parts, shaddock 5 ~ 10 parts, apple 5 ~ 10 parts, coconut palm fruit 5 ~ 10 parts, 10 ~ 15 parts, cherry, milk powder 20 ~ 30 parts, white sugar 4 ~ 6 parts, Zornia diphylla (Linn.) Pers 5 ~ 7 parts, purple perilla seed 6 ~ 8 parts, the bighead atractylodes rhizome 2 ~ 4 parts, floral disc of sunflower 1 ~ 3 part, 400 ~ 600 parts, water.
2. a kind of fruit tea flavour congee according to claim 1, is characterized in that: the weight proportion of the material composition of described fruit tea flavour congee is: millet 20 parts, black rice 30 parts, Jasmine 5 parts, green tea 10 parts, walnut kernel 10 parts, shaddock 5 parts, apple 5 parts, coconut palm fruit 5 parts, 10 parts, cherry, milk powder 20 parts, white sugar 4 parts, Zornia diphylla (Linn.) Pers 5 parts, purple perilla seed 6 parts, the bighead atractylodes rhizome 2 parts, floral disc of sunflower 1 part, 400 parts, water.
3. a kind of fruit tea flavour congee according to claim 1, is characterized in that: the weight proportion of the material composition of described fruit tea flavour congee is: millet 30 parts, black rice 40 parts, Jasmine 10 parts, green tea 20 parts, walnut kernel 12 parts, shaddock 10 parts, apple 10 parts, coconut palm fruit 10 parts, 15 parts, cherry, milk powder 30 parts, white sugar 6 parts, Zornia diphylla (Linn.) Pers 7 parts, purple perilla seed 8 parts, the bighead atractylodes rhizome 4 parts, floral disc of sunflower 3 parts, 600 parts, water.
4. a kind of fruit tea flavour congee according to claim 1, is characterized in that: the weight proportion of the material composition of described fruit tea flavour congee is: millet 25 parts, black rice 35 parts, Jasmine 7 parts, green tea 15 parts, walnut kernel 11 parts, shaddock 7 parts, apple 7 parts, coconut palm fruit 7 parts, 12 parts, cherry, milk powder 25 parts, white sugar 5 parts, Zornia diphylla (Linn.) Pers 6 parts, purple perilla seed 7 parts, the bighead atractylodes rhizome 3 parts, floral disc of sunflower 2 parts, 500 parts, water.
5. prepare a method for fruit tea flavour congee according to claim 1, it is characterized in that: preparation method is as follows:
(1) millet, black rice are soaked in water 5 ~ 6 hours, add water after getting Zornia diphylla (Linn.) Pers, purple perilla seed, the bighead atractylodes rhizome, floral disc of sunflower cleaning, the system that simmers in water 1 ~ 2 hour, filters and obtains extract;
(2) shaddock is cleaned peeling, squeeze the juice, obtain lemon juice, by apple, coconut palm fruit, cherry peeling stoning, stripping and slicing, adds grapefruit juice, milk, white granulated sugar stirs;
(3) Jasmine, green tea, walnut kernel are cleaned, toast 20 ~ 30 minutes at 70 degree of temperature with far infrared, claying into power, cross 60 ~ 70 mesh sieves;
(4) by millet, the black rice after the immersion described in (1), (2) mixed material described in and the mixing of the powder described in (3), put into pot, stir, add water, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopts pasteurization, namely obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410582540.5A CN104336460A (en) | 2014-10-27 | 2014-10-27 | Congee with fruit and tea flavors and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410582540.5A CN104336460A (en) | 2014-10-27 | 2014-10-27 | Congee with fruit and tea flavors and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336460A true CN104336460A (en) | 2015-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410582540.5A Pending CN104336460A (en) | 2014-10-27 | 2014-10-27 | Congee with fruit and tea flavors and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104336460A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063369A (en) * | 2019-04-30 | 2019-07-30 | 北京嘉和一品餐饮管理有限公司 | A kind of Yoghourt congee and preparation method thereof of pop can encapsulation |
| CN110089672A (en) * | 2019-04-30 | 2019-08-06 | 北京嘉和一品餐饮管理有限公司 | A kind of yoghourt tea congee of mixed jam |
-
2014
- 2014-10-27 CN CN201410582540.5A patent/CN104336460A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063369A (en) * | 2019-04-30 | 2019-07-30 | 北京嘉和一品餐饮管理有限公司 | A kind of Yoghourt congee and preparation method thereof of pop can encapsulation |
| CN110089672A (en) * | 2019-04-30 | 2019-08-06 | 北京嘉和一品餐饮管理有限公司 | A kind of yoghourt tea congee of mixed jam |
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Application publication date: 20150211 |