CN105661301A - Beef soup breakfast porridge - Google Patents
Beef soup breakfast porridge Download PDFInfo
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- CN105661301A CN105661301A CN201610198449.2A CN201610198449A CN105661301A CN 105661301 A CN105661301 A CN 105661301A CN 201610198449 A CN201610198449 A CN 201610198449A CN 105661301 A CN105661301 A CN 105661301A
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Abstract
The invention provides beef soup breakfast porridge, relating to the technical field of food processing. The beef soup breakfast porridge comprises main materials and auxiliary materials, wherein the main materials comprise rice grains, flank beef rice noodle, fragrant beef powder and rice flour; and the auxiliary materials comprise diced carrots, textured soybean protein, green onion slices, tomato powder, thirteen-spices, chicken essence, table salt, ground white pepper and vinegar powder. According to the beef soup breakfast porridge, meat and vegetables are matched so that nutritional ingredients are abundant and balanced and are easy to digest; the appearance, mouth feel, texture and nutrition of porridge rice can be greatly changed; the product has a smooth appearance and no impurities and is glossy; the appearance is similar with the rice grains; after the beef soup breakfast porridge is brewed, the mouth feel is soft, glutinous and smooth, and palatable; and the beef soup breakfast porridge is similar with porridge cooked by a pressure cooker, and can be suitable for requirements of different people and can be eaten for a long period.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of steamed beef soup breakfast porridge.
Background technology
Along with the rhythm of life of the development of society, people is more and more faster, for the time of saving, the demand of instant food is also got more and more, especially for student and working clan, they spend in study and work the most of the time, the dietetic nutrition of not free allotment oneself, instant porridge is good selection, but the production of instant porridge product still suffers from many shortcomings at present, as big in equipment investment, production cost is high, Raw material processing bad adaptability, product rehydration is poor, and mouthfeel is unstable; Product processing also tends to be easily destroyed original shape of the grain of rice, grain of rice form can not be kept after brewing, cause nutrient loss, lose the natural flavor of corn, and keep shape of product or local flavor by adding the methods such as food additive in the product, current consumer can not be met again to fully natural green, healthy consumption demand.
Summary of the invention
It is desirable to provide a kind of steamed beef soup breakfast porridge, to solve the problem that above-mentioned background technology proposes.
Technical problem solved by the invention realizes by the following technical solutions: a kind of steamed beef soup breakfast porridge, including major ingredient and adjuvant, it is characterized in that: described major ingredient includes the big grain of rice, sirloin powder, beef powder and rice meal, adjuvant includes Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder; Formulation weight percentage ratio is: big grain of rice 60-75%, sirloin powder 2.8-5.2%, beef powder 4-8% and rice meal 8-12%, adjuvant includes Radix Dauci Sativae grain 2-5%, textured soybean protein 3-5%, chive sheet 0.2-0.6%, tomato meal 2.4-3.2%, SHISANXIANG 0.1-0.4%, chicken essence 0.2-0.6%, edible salt 1-3%, white pepper powder 0.001-0.006% and vinegar powder 0.00.2-0.006%. Described rice is northeast rice.
A kind of preparation method of steamed beef soup breakfast porridge, including major ingredient and adjuvant, described major ingredient includes the big grain of rice, sirloin powder, beef powder and rice meal, and adjuvant includes Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder; Preparation process is as follows:
1, feeding: the big grain of rice carries out feeding by screw(-type) feeder.
2, decontamination: be then removed the operation of the impurity such as rubble, bran and rice husk through stone remover, de-stone screen cloth is 20 orders.
3, wind send: inhale feeder again through wind after decontamination and the big grain of rice is delivered to vibration feeder.
4, vibration: the big grain of rice is mixed into granule to be processed through vibration feeder.
5, temporary: granule to be processed is inhaled feeder again through wind and kept in temporary storage tank.
6, promote: by temporary for tank interior mixed granule to be processed through helical feed to flour mill.
7, pulverizing: be ground by granule to be processed by flour mill, the raw material powder after grinding is through 80 order bolting classifications.
8, finished powder: the raw material powder after 80 order boltings is finished powder, finished powder is temporary in helical feed to spice workshop temporary storage tank.
9, spice: by finished powder and sirloin powder, beef powder and rice meal, Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder are proportionally added into breading tank, and carry out Homogeneous phase mixing, mix and blend ten minutes, it is then placed in crystal sugar water, build cover, continue stirring, stir and become paste product in 15 minutes.
10, pelletize: the boosted machine of paste product is promoted to comminutor spout and carries out pelletize, and finished product becomes graininess, and particle shape is loose not to be adhered, and general granule is divided into two kinds, one is long grain, and another kind is round shaped grain.
11, first drying: graininess finished product is delivered to drying chamber, dries indoor temperature and is maintained at 100 degree of-120 degree.
12, ripening: the finished particle after drying is carried out ripening operation, curing temperature is maintained between 150 degree of-200 degree, and the expanded form of finished particle after ripening is uniform.
13, secondary drying: the finished particle after ripening carries out secondary drying, dries indoor temperature and keeps 100 degree of-140 degree.
14, magnetic separation: finished particle enters passage, and by the Magnetitum on magnetic separation machine the ferrum in finished particle cut be removed affected, Magnetitum and finished particle spacing≤5mm.
15, select: the grain of rice of notable difference color is sorted out.
16, coarse crushing: finished particle is through disintegrating machine coarse crushing, and dancer rools spacing is 2-2.5mm as requested, by 0.8mm sieved through sieve.
17, temporary: the oversize particle degree grain of rice more than 0.8mm is kept in through pipelined to finished product temporary storage tank, and undersize degree is less than the big grain of rice of 0.8mm, powder, through 80 order flour mill pulverizing. Other grains, powder return to the pelletize of spice workshop at any time.
18, allotment: the instrument used by allotment is sterilized by the alcohol wipe of 75% before using every time, every pot of dispensing 35kg.
19, fill: adjust filling speed be 38-40 bag/minute; Adjusting machine dispensed loading amount, every kind of product adds requirement by formula and accurately adjusts powder and grain of rice grammes per square metre, gross weight 52.8-56.4 gram/bag. Vertical closure temperature sets 155 DEG C, and closedtop temperature sets 30 DEG C, and sealing formation corrugationless inside and outside vertical closure, closedtop must not have material leakage phenomenon, and seal widths > 5mm and width are roughly the same, and cut-out pattern must not offset more than 3mm.
20, packaging: the product after fill is carried out contracting film, imprinting, vanning and joint sealing operation.
The invention have the benefit that meat and vegetables collocation rich in nutrition content is balanced, easy to digest, can make the outward appearance of medicated porridge rice, mouthfeel, quality, nutrition that huge change occurs, and product appearance is smooth, free from admixture, glossy, profile is similar to the grain of rice, brew rear mouthfeel cunning soft, glutinous, good to eat approximate pressure cooker is cooked gruel, it is adapted to the needs of different crowd, can eat for a long time.
Detailed description of the invention
Embodiment 1: the present invention is described further: a kind of steamed beef soup breakfast porridge, including major ingredient and adjuvant, described major ingredient includes the big grain of rice, sirloin powder, beef powder and rice meal, and adjuvant includes Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder;Formulation weight percentage ratio is: big grain of rice 60-75%, sirloin powder 2.8-5.2%, beef powder 4-8% and rice meal 8-12%, adjuvant includes Radix Dauci Sativae grain 2-5%, textured soybean protein 3-5%, chive sheet 0.2-0.6%, tomato meal 2.4-3.2%, SHISANXIANG 0.1-0.4%, chicken essence 0.2-0.6%, edible salt 1-3%, white pepper powder 0.001-0.006% and vinegar powder 0.00.2-0.006%. Described rice is northeast rice.
A kind of preparation method of steamed beef soup breakfast porridge, including major ingredient and adjuvant, described major ingredient includes the big grain of rice, sirloin powder, beef powder and rice meal, and adjuvant includes Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder; Preparation process is as follows:
1, feeding: the big grain of rice carries out feeding by screw(-type) feeder.
2, decontamination: be then removed the operation of the impurity such as rubble, bran and rice husk through stone remover, de-stone screen cloth is 20 orders.
3, wind send: inhale feeder again through wind after decontamination and the big grain of rice is delivered to vibration feeder.
4, vibration: the big grain of rice is mixed into granule to be processed through vibration feeder.
5, temporary: granule to be processed is inhaled feeder again through wind and kept in temporary storage tank.
6, promote: by temporary for tank interior mixed granule to be processed through helical feed to flour mill.
7, pulverizing: be ground by granule to be processed by flour mill, the raw material powder after grinding is through 80 order bolting classifications.
8, finished powder: the raw material powder after 80 order boltings is finished powder, finished powder is temporary in helical feed to spice workshop temporary storage tank.
9, spice: by finished powder and sirloin powder, beef powder and rice meal, Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder are proportionally added into breading tank, and carry out Homogeneous phase mixing, mix and blend ten minutes, it is then placed in crystal sugar water, build cover, continue stirring, stir and become paste product in 15 minutes.
10, pelletize: the boosted machine of paste product is promoted to comminutor spout and carries out pelletize, and finished product becomes graininess, and particle shape is loose not to be adhered, and general granule is divided into two kinds, one is long grain, and another kind is round shaped grain.
11, first drying: graininess finished product is delivered to drying chamber, dries indoor temperature and is maintained at 100 degree of-120 degree.
12, ripening: the finished particle after drying is carried out ripening operation, curing temperature is maintained between 150 degree of-200 degree, and the expanded form of finished particle after ripening is uniform.
13, secondary drying: the finished particle after ripening carries out secondary drying, dries indoor temperature and keeps 100 degree of-140 degree.
14, magnetic separation: finished particle enters passage, and by the Magnetitum on magnetic separation machine the ferrum in finished particle cut be removed affected, Magnetitum and finished particle spacing≤5mm.
15, select: the grain of rice of notable difference color is sorted out.
16, coarse crushing: finished particle is through disintegrating machine coarse crushing, and dancer rools spacing is 2-2.5mm as requested, by 0.8mm sieved through sieve.
17, temporary: the oversize particle degree grain of rice more than 0.8mm is kept in through pipelined to finished product temporary storage tank, and undersize degree is less than the big grain of rice of 0.8mm, powder, through 80 order flour mill pulverizing. Other grains, powder return to the pelletize of spice workshop at any time.
18, allotment: the instrument used by allotment is sterilized by the alcohol wipe of 75% before using every time, every pot of dispensing 35kg.
19, fill: adjust filling speed be 38-40 bag/minute;Adjusting machine dispensed loading amount, every kind of product adds requirement by formula and accurately adjusts powder and grain of rice grammes per square metre, gross weight 52.8-56.4 gram/bag. Vertical closure temperature sets 155 DEG C, and closedtop temperature sets 30 DEG C, and sealing formation corrugationless inside and outside vertical closure, closedtop must not have material leakage phenomenon, and seal widths > 5mm and width are roughly the same, and cut-out pattern must not offset more than 3mm.
20, packaging: the product after fill is carried out contracting film, imprinting, vanning and joint sealing operation.
Embodiment 2: the present invention is described further: a kind of steamed beef soup breakfast porridge, including major ingredient and adjuvant, described major ingredient includes big grain of rice 35g, sirloin powder 2g, beef powder 4g and rice meal 6g, and adjuvant includes Radix Dauci Sativae grain 2g, textured soybean protein 2.5g, chive sheet 0.3g, tomato meal 1.5g, SHISANXIANG 0.1g, chicken essence 0.1g, edible salt 1.5g, white pepper powder 0.001g and vinegar powder 0.001g;
Preparation process is as follows:
1, feeding: the big grain of rice carries out feeding by screw(-type) feeder.
2, decontamination: be then removed the operation of the impurity such as rubble, bran and rice husk through stone remover, de-stone screen cloth is 20 orders.
3, wind send: inhale feeder again through wind after decontamination and the big grain of rice is delivered to vibration feeder.
4, vibration: the big grain of rice is mixed into granule to be processed through vibration feeder.
5, temporary: granule to be processed is inhaled feeder again through wind and kept in temporary storage tank.
6, promote: by temporary for tank interior mixed granule to be processed through helical feed to flour mill.
7, pulverizing: be ground by granule to be processed by flour mill, the raw material powder after grinding is through 80 order bolting classifications.
8, finished powder: the raw material powder after 80 order boltings is finished powder, finished powder is temporary in helical feed to spice workshop temporary storage tank.
9, spice: by finished powder and sirloin powder, beef powder and rice meal, Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder are proportionally added into breading tank, and carry out Homogeneous phase mixing, mix and blend ten minutes, it is then placed in crystal sugar water, build cover, continue stirring, stir and become paste product in 15 minutes.
10, pelletize: the boosted machine of paste product is promoted to comminutor spout and carries out pelletize, and finished product becomes graininess, and particle shape is loose not to be adhered, and general granule is divided into two kinds, one is long grain, and another kind is round shaped grain.
11, first drying: graininess finished product is delivered to drying chamber, dries indoor temperature and is maintained at 100 degree of-120 degree.
12, ripening: the finished particle after drying is carried out ripening operation, curing temperature is maintained between 150 degree of-200 degree, and the expanded form of finished particle after ripening is uniform.
13, secondary drying: the finished particle after ripening carries out secondary drying, dries indoor temperature and keeps 100 degree of-140 degree.
14, magnetic separation: finished particle enters passage, and by the Magnetitum on magnetic separation machine the ferrum in finished particle cut be removed affected, Magnetitum and finished particle spacing≤5mm.
15, select: the grain of rice of notable difference color is sorted out.
16, coarse crushing: finished particle is through disintegrating machine coarse crushing, and dancer rools spacing is 2-2.5mm as requested, by 0.8mm sieved through sieve.
17, temporary: the oversize particle degree grain of rice more than 0.8mm is kept in through pipelined to finished product temporary storage tank, and undersize degree is less than the big grain of rice of 0.8mm, powder, through 80 order flour mill pulverizing. Other grains, powder return to the pelletize of spice workshop at any time.
18, allotment: the instrument used by allotment is sterilized by the alcohol wipe of 75% before using every time, every pot of dispensing 35kg.
19, fill: adjust filling speed be 38-40 bag/minute; Adjusting machine dispensed loading amount, every kind of product adds requirement by formula and accurately adjusts powder and grain of rice grammes per square metre, gross weight 52.8-56.4 gram/bag. Vertical closure temperature sets 155 DEG C, and closedtop temperature sets 30 DEG C, and sealing formation corrugationless inside and outside vertical closure, closedtop must not have material leakage phenomenon, and seal widths > 5mm and width are roughly the same, and cut-out pattern must not offset more than 3mm.
20, packaging: the product after fill is carried out contracting film, imprinting, vanning and joint sealing operation.
Eating method:
1, medicated porridge material is poured in bowl;
2, inject 300ml boiled water, stir with spoon;
3, adding a cover placement 5 minutes, instant, medicated porridge temperature about 50 DEG C uses the best.
In the present invention, meat and vegetables collocation rich in nutrition content is balanced, easy to digest, can make the outward appearance of medicated porridge rice, mouthfeel, quality, nutrition that huge change occurs, and product appearance is smooth, free from admixture, glossy, profile is similar to the grain of rice, brew rear mouthfeel cunning soft, glutinous, good to eat approximate pressure cooker is cooked gruel, it is adapted to the needs of different crowd, can eat for a long time.
Claims (3)
1. a steamed beef soup breakfast porridge, including major ingredient and adjuvant, it is characterized in that: described major ingredient includes the big grain of rice, sirloin powder, beef powder and rice meal, adjuvant includes Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder; Formulation weight percentage ratio is: big grain of rice 60-75%, sirloin powder 2.8-5.2%, beef powder 4-8% and rice meal 8-12%, adjuvant includes Radix Dauci Sativae grain 2-5%, textured soybean protein 3-5%, chive sheet 0.2-0.6%, tomato meal 2.4-3.2%, SHISANXIANG 0.1-0.4%, chicken essence 0.2-0.6%, edible salt 1-3%, white pepper powder 0.001-0.006% and vinegar powder 0.00.2-0.006%.
2. a kind of steamed beef soup breakfast porridge according to claim 1, it is characterised in that: described rice is northeast rice.
3. the preparation method of a steamed beef soup breakfast porridge, including major ingredient and adjuvant, it is characterized in that: described major ingredient includes the big grain of rice, sirloin powder, beef powder and rice meal, adjuvant includes Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder; Preparation process is as follows:
1, feeding: the big grain of rice carries out feeding by screw(-type) feeder.
2, decontamination: be then removed the operation of the impurity such as rubble, bran and rice husk through stone remover, de-stone screen cloth is 20 orders.
3, wind send: inhale feeder again through wind after decontamination and the big grain of rice is delivered to vibration feeder.
4, vibration: the big grain of rice is mixed into granule to be processed through vibration feeder.
5, temporary: granule to be processed is inhaled feeder again through wind and kept in temporary storage tank.
6, promote: by temporary for tank interior mixed granule to be processed through helical feed to flour mill.
7, pulverizing: be ground by granule to be processed by flour mill, the raw material powder after grinding is through 80 order bolting classifications.
8, finished powder: the raw material powder after 80 order boltings is finished powder, finished powder is temporary in helical feed to spice workshop temporary storage tank.
9, spice: by finished powder and sirloin powder, beef powder and rice meal, Radix Dauci Sativae grain, textured soybean protein, chive sheet, tomato meal, SHISANXIANG, chicken essence, edible salt, white pepper powder and vinegar powder are proportionally added into breading tank, and carry out Homogeneous phase mixing, mix and blend ten minutes, it is then placed in crystal sugar water, build cover, continue stirring, stir and become paste product in 15 minutes.
10, pelletize: the boosted machine of paste product is promoted to comminutor spout and carries out pelletize, and finished product becomes graininess, and particle shape is loose not to be adhered, and general granule is divided into two kinds, one is long grain, and another kind is round shaped grain.
11, first drying: graininess finished product is delivered to drying chamber, dries indoor temperature and is maintained at 100 degree of-120 degree.
12, ripening: the finished particle after drying is carried out ripening operation, curing temperature is maintained between 150 degree of-200 degree, and the expanded form of finished particle after ripening is uniform.
13, secondary drying: the finished particle after ripening carries out secondary drying, dries indoor temperature and keeps 100 degree of-140 degree.
14, magnetic separation: finished particle enters passage, and by the Magnetitum on magnetic separation machine the ferrum in finished particle cut be removed affected, Magnetitum and finished particle spacing≤5mm.
15, select: the grain of rice of notable difference color is sorted out.
16, coarse crushing: finished particle is through disintegrating machine coarse crushing, and dancer rools spacing is 2-2.5mm as requested, by 0.8mm sieved through sieve.
17, temporary: the oversize particle degree grain of rice more than 0.8mm is kept in through pipelined to finished product temporary storage tank, and undersize degree is less than the big grain of rice of 0.8mm, powder, through 80 order flour mill pulverizing. Other grains, powder return to the pelletize of spice workshop at any time.
18, allotment: the instrument used by allotment is sterilized by the alcohol wipe of 75% before using every time, every pot of dispensing 35kg.
19, fill: adjust filling speed be 38-40 bag/minute; Adjusting machine dispensed loading amount, every kind of product adds requirement by formula and accurately adjusts powder and grain of rice grammes per square metre, gross weight 52.8-56.4 gram/bag. Vertical closure temperature sets 155 DEG C, and closedtop temperature sets 30 DEG C, and sealing formation corrugationless inside and outside vertical closure, closedtop must not have material leakage phenomenon, and seal widths > 5mm and width are roughly the same, and cut-out pattern must not offset more than 3mm.
20, packaging: the product after fill is carried out contracting film, imprinting, vanning and joint sealing operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610198449.2A CN105661301A (en) | 2016-04-01 | 2016-04-01 | Beef soup breakfast porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610198449.2A CN105661301A (en) | 2016-04-01 | 2016-04-01 | Beef soup breakfast porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661301A true CN105661301A (en) | 2016-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610198449.2A Pending CN105661301A (en) | 2016-04-01 | 2016-04-01 | Beef soup breakfast porridge |
Country Status (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578883A (en) * | 2016-12-15 | 2017-04-26 | 大庆粥家庄食品有限公司 | Instant beef rice soup and instant fried beef rice, and making method thereof |
| CN106579149A (en) * | 2016-12-15 | 2017-04-26 | 大庆粥家庄食品有限公司 | Five cereals and five beans compound coarse cereal porridge and making method thereof |
| CN106616750A (en) * | 2016-12-15 | 2017-05-10 | 大庆粥家庄食品有限公司 | Fast-food bone soup meal and fried rice and making method thereof |
| CN106722023A (en) * | 2016-12-15 | 2017-05-31 | 大庆粥家庄食品有限公司 | A kind of fast food seafood soup meal and fried rice and preparation method thereof |
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| CN101999660A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of chicken soup porridge |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578883A (en) * | 2016-12-15 | 2017-04-26 | 大庆粥家庄食品有限公司 | Instant beef rice soup and instant fried beef rice, and making method thereof |
| CN106579149A (en) * | 2016-12-15 | 2017-04-26 | 大庆粥家庄食品有限公司 | Five cereals and five beans compound coarse cereal porridge and making method thereof |
| CN106616750A (en) * | 2016-12-15 | 2017-05-10 | 大庆粥家庄食品有限公司 | Fast-food bone soup meal and fried rice and making method thereof |
| CN106722023A (en) * | 2016-12-15 | 2017-05-31 | 大庆粥家庄食品有限公司 | A kind of fast food seafood soup meal and fried rice and preparation method thereof |
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Application publication date: 20160615 |
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| WD01 | Invention patent application deemed withdrawn after publication |