CN108541871A - A kind of manufacturing method of Coix seed red bean mixed congee - Google Patents
A kind of manufacturing method of Coix seed red bean mixed congee Download PDFInfo
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- CN108541871A CN108541871A CN201810241674.9A CN201810241674A CN108541871A CN 108541871 A CN108541871 A CN 108541871A CN 201810241674 A CN201810241674 A CN 201810241674A CN 108541871 A CN108541871 A CN 108541871A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Soil Sciences (AREA)
- Environmental Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of manufacturing method of Coix seed red bean mixed congee, and the Coix seed red bean mixed congee includes that the raw material of following parts by weight is made：100 200 parts of Semen Coicis, 10 15 parts of longan, 5 10 parts of lotus seeds, 10 15 parts of red bean, 25 parts of tomato, 12 parts of bean sprouts, 25 parts of white fungus, 24 parts of white granulated sugar, 12 parts of trehalose, 0.1 0.3 parts of sucrose fatty ester, 0.2 0.4 parts of sodium tripolyphosphate, 0.1 0.4 parts of citrus fruit fibres, 0.2 0.5 parts of common oats fibre, its manufacturing method includes cleaning raw material, two big step of congee processed, bean sprouts in component materials is by mung bean, corn seed, the plumule of brown rice seeds, contain a large amount of gamma aminobutyric acids (GABA) and glutathione in plumule, these nutrient composition contents in plumule are significantly larger than the content in its seed.There are many beneficial effects to human brain, blood vessel, nerve, internal organs etc. by GABA.
Description
Technical field
The present invention relates to the manufacture of mixed congee, the manufacturing method of specifically a kind of Coix seed red bean mixed congee.
Background technology
The original meaning of mixed congee refers to being brewed into congee with eight kinds of different raw materials.But in today.The materials of many mixed congees
Eight kinds are exceeded.Mixed congee is generally using polished rice, glutinous rice or black glutinous rice as major ingredient, then adds auxiliary material, as mung bean, red bean, hyacinth bean,
Semen Lablab Album, jujube, peach kernel, peanut, lotus seeds, longan, loose seed, Chinese yam, lily, the fruit of Chinese wolfberry, Gorgon fruit, myotonin etc. are brewed into
Congee.The people of China different regions like according to oneself diet, select different materials.The tank of different brands, dress mixed congee its
Materials are also different.But substantially four major class raw materials：Rice, beans, dry fruit, Chinese medicine.Family boils mixed congee, sometimes also
Meeting splice chestnut, carrot, sausage, bacon etc..Mouthfeel, smell and the storage stability of mixed congee are always congee class research and development of products
Main points, and mouthfeel, smell rely on the subjective appreciation of professional mostly, and human factor is big, poor repeatability, and the storage of congee is stablized
Property then use storage period Acceleration study measure, measure the period it is longer, it is difficult to meet the needs of the big production of food industrialization.
Based on mixed congee is favored by consumers and a series of techniques prepared about mixed congee of prior art defect are ground
Successive report is studied carefully, as China Patent No. is：CN201410125106.4, open " a kind of beans benefit is mended made of food, the food
Mixed congee and preparation method ", which improves the nutritive value of mixed congee to a certain extent, but nutrition is still more single
One.
In view of the deficienciess of the prior art, not there is a kind of effective mode of implementation to solve so far.
(1) the technical issues of solving
In view of the deficiency of the prior art, the present invention provides a kind of preparation side of high-strength high temperature-resistant construction material
Method has fire-proof high-temperature resistant using the preparation-obtained construction material of technical solution disclosed by the invention, is suitable as building wall
Body material.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：100-200 parts of Semen Coicis, 10-15 parts of longan, 5-10 parts of lotus seeds, 10-15 parts of red bean, 2-5 parts of tomato, bean sprouts 1-2 parts, silver
2-5 parts of ear, 2-4 parts of white granulated sugar, 1-2 parts of trehalose, 0.1-0.3 parts of sucrose fatty ester, 0.2-0.4 parts of sodium tripolyphosphate, mandarin orange
0.1-0.4 parts of tangerine fiber, 0.2-0.5 parts of common oats fibre, the manufacturing method of the Coix seed red bean mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 30-40min, by white granulated sugar,
After trehalose, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 200-300 parts of lotus leaf is placed
Into food steamer, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 2.5-4.5h, during warm fire infusion
Constantly toward on wet cloth plus water, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire logical N in pot2Cooling
To room temperature, sucrose fatty ester, sodium tripolyphosphate are added to sealing, tinning after being stirred in congee and obtain finished product.
Preferably, the Coix seed red bean mixed congee is made of the raw material of following parts by weight：150 parts of Semen Coicis, 12 parts of longan, lotus
5 parts of son, 13 parts of red bean, 4 parts of tomato, 2 parts of bean sprouts, 4 parts of white fungus, 3 parts of white granulated sugar, 1.5 parts of trehalose, sucrose fatty ester
0.2 part, 0.3 part of sodium tripolyphosphate, 0.3 part of citrus fruit fibres, 0.4 part of common oats fibre.
Preferably, the Coix seed red bean mixed congee is made of the raw material of following parts by weight：180 parts of Semen Coicis, 14 parts of longan, lotus
8 parts of son, 11 parts of red bean, 4 parts of tomato, 2 parts of bean sprouts, 3 parts of white fungus, 3 parts of white granulated sugar, 1.5 parts of trehalose, sucrose fatty ester
0.2 part, 0.3 part of sodium tripolyphosphate, 0.3 part of citrus fruit fibres, 0.4 part of common oats fibre.
Preferably, the preparation method of the bean sprouts is by following steps:
S1, by 10-15 parts of mung bean, 5-10 parts of corn seed, 5-8 parts of brown rice be placed in water impregnate 30-40min be placed on perseverance
It germinates in incubator；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Preferably, the component materials after being drained in step (1) are placed into warm fire infusion in pot in the step (2)
After 35min, after white granulated sugar, trehalose, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, will
280 parts of lotus leaf is placed into food steamer, and lid closes pot cover, and one layer of wet cloth is also covered on pot cover, and after continuing warm fire infusion 3h, warm fire is endured
Constantly toward on wet cloth plus water during boiling, between remaining that the temperature of wet cloth is 50-60 DEG C.
Preferably, 12 parts of mung bean, 8 parts of corn seed, 7 parts of brown rice are placed in water in the step S1 and impregnate 30-40min
It is placed in insulating box and germinates.
Advantageous effect
The present invention discloses a kind of manufacturing method of Coix seed red bean mixed congee, the lotus seeds in component materials have tonifying spleen and stopping diarrhea,
The effect of clearing away the heart fire and tranquillizing；Longan has effects that bushing spleen, replenishing qi and blood, strengthening the spleen and stomach.Bean sprouts in component materials is by mung bean, jade
The plumule of rice seed, brown rice seeds contains a large amount of γ-aminobutyric acids (GABA) and glutathione in plumule, this in plumule
A little nutrient composition contents are significantly larger than the content in its seed.There are many beneficial to work to human brain, blood vessel, nerve, internal organs etc. by GABA
With.
By adding tomato in component materials, appropriate entire mixed congee tastes and has the taste of tomato, and has number
The food of tomato taste is liked by most of group according to investigations, and contains suppression cancer ingredient in tomato.In the tanning of mixed congee
Cheng Zhong places lotus leaf in food steamer by placing food steamer on congee layer upper layer, and vapor is by the fragrance in lotus leaf during cooking congee
It is dissolved into congee after ingredient dissolving so that congee, which is tasted, kind of a light lotus leaf faint scent, and mouthfeel and sense of taste are preferable.In component materials
Trehalose can play effective protective action under the severe environmental conditions such as high and cold, high temperature, hyperosmosis and dry dehydration,
Under the conditions of dehydrofreezing, has the function of water conservation, delays age of starch and keep food quality；Citrus fruit fibres and common oats fibre
Have the effect of emulsification, thickening, water conservation, water holding and freeze proof.
Specific implementation mode
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：150 parts of Semen Coicis, 12 parts of longan, 5 parts of lotus seeds, 13 parts of red bean, 4 parts of tomato, 2 parts of bean sprouts, 4 parts of white fungus, 3 parts of white granulated sugar, sea
1.5 parts of algae sugar, 0.2 part of sucrose fatty ester, 0.3 part of sodium tripolyphosphate, 0.3 part of citrus fruit fibres, 0.4 part of common oats fibre, it is described
The manufacturing method of Coix seed red bean mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 35min, by white granulated sugar, seaweed
After sugar, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 280 parts of lotus leaf is placed into food steamer
Interior, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 3h, constantly toward on wet cloth during warm fire infusion
Add water, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2After being cooled to room temperature, by sugarcane
Sugar fatty acid ester, sodium tripolyphosphate are added to stirred in congee after sealing, tinning obtain finished product.
Wherein, the preparation method of the bean sprouts is by following steps:
S1,12 parts of mung bean, 8 parts of corn seed, 7 parts of brown rice are placed in water and impregnates 30-40min and is placed in insulating box and sends out
Bud；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Embodiment 2:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：180 parts of Semen Coicis, 14 parts of longan, 8 parts of lotus seeds, 11 parts of red bean, 4 parts of tomato, 2 parts of bean sprouts, 3 parts of white fungus, 3 parts of white granulated sugar, sea
1.5 parts of algae sugar, 0.2 part of sucrose fatty ester, 0.3 part of sodium tripolyphosphate, 0.3 part of citrus fruit fibres, 0.4 part of common oats fibre, it is described
The manufacturing method of Coix seed red bean mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 30-40min, by white granulated sugar,
After trehalose, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 300 parts of lotus leaf is placed into cage
In drawer, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 2.5h, constantly toward wet during warm fire infusion
Add water on cloth, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2After being cooled to room temperature,
Sucrose fatty ester, sodium tripolyphosphate are added to sealing, tinning after being stirred in congee and obtain finished product.
Wherein, the preparation method of the bean sprouts is by following steps:
S1,15 parts of mung bean, 10 parts of corn seed, 5 parts of brown rice are placed in water and impregnates 40min and is placed in insulating box and sends out
Bud；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Embodiment 3:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：100 parts of Semen Coicis, 10 parts of longan, 5 parts of lotus seeds, 10 parts of red bean, 2 parts of tomato, 1 part of bean sprouts, 5 parts of white fungus, 4 parts of white granulated sugar, sea
2 parts of algae sugar, 0.1 part of sucrose fatty ester, 0.2 part of sodium tripolyphosphate, 0.1 part of citrus fruit fibres, 0.5 part of common oats fibre, the heart of a lotus seed
The manufacturing method of silver pink beans mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 30-40min, by white granulated sugar,
After trehalose, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 220 parts of lotus leaf is placed into cage
In drawer, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 4.5h, constantly toward wet during warm fire infusion
Add water on cloth, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2After being cooled to room temperature,
Sucrose fatty ester, sodium tripolyphosphate are added to sealing, tinning after being stirred in congee and obtain finished product.
Wherein, the preparation method of the bean sprouts is by following steps:
S1,11 parts of mung bean, 6 parts of corn seed, 6 parts of brown rice are placed in water to impregnate 35min and be placed in insulating box and germinateed；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Embodiment 4:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：200 parts of Semen Coicis, 15 parts of longan, 10 parts of lotus seeds, 10 parts of red bean, 2 parts of tomato, 1 part of bean sprouts, 2 parts of white fungus, 4 parts of white granulated sugar,
2 parts of trehalose, 0.3 part of sucrose fatty ester, 0.2 part of sodium tripolyphosphate, 0.1 part of citrus fruit fibres, 0.2 part of common oats fibre, it is described
The manufacturing method of Coix seed red bean mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 32min, by white granulated sugar, seaweed
After sugar, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 240 parts of lotus leaf is placed into food steamer
Interior, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 2.5h, constantly toward wet cloth during warm fire infusion
Upper plus water, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2It, will after being cooled to room temperature
Sucrose fatty ester, sodium tripolyphosphate are added to stirred in congee after sealing, tinning obtain finished product.
Preferably, the preparation method of the bean sprouts is by following steps:
S1,14 parts of mung bean, 8 parts of corn seed, 6 parts of brown rice are placed in water to impregnate 32min and be placed in insulating box and germinateed；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Embodiment 5:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：160 parts of Semen Coicis, 13 parts of longan, 9 parts of lotus seeds, 12 parts of red bean, 4 parts of tomato, 1 part of bean sprouts, 2 parts of white fungus, 4 parts of white granulated sugar, sea
2 parts of algae sugar, 0.3 part of sucrose fatty ester, 0.2 part of sodium tripolyphosphate, 0.1 part of citrus fruit fibres, 0.3 part of common oats fibre, the heart of a lotus seed
The manufacturing method of silver pink beans mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 40min, by white granulated sugar, seaweed
After sugar, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 270 parts of lotus leaf is placed into food steamer
Interior, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 4h, constantly toward on wet cloth during warm fire infusion
Add water, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2After being cooled to room temperature, by sugarcane
Sugar fatty acid ester, sodium tripolyphosphate are added to stirred in congee after sealing, tinning obtain finished product.
Wherein, the preparation method of the bean sprouts is by following steps:
S1,12 parts of mung bean, 7 parts of corn seed, 6 parts of brown rice are placed in water to impregnate 38min and be placed in insulating box and germinateed；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Embodiment 6:
A kind of manufacturing method of Coix seed red bean mixed congee, the Coix seed red bean mixed congee by following parts by weight raw material system
At：140 parts of Semen Coicis, 14 parts of longan, 7 parts of lotus seeds, 14 parts of red bean, 3 parts of tomato, 1.5 parts of bean sprouts, 2 parts of white fungus, 3 parts of white granulated sugar,
1.5 parts of trehalose, 0.25 part of sucrose fatty ester, 0.36 part of sodium tripolyphosphate, 0.25 part of citrus fruit fibres, 0.4 part of common oats fibre,
The manufacturing method of the Coix seed red bean mixed congee is by following steps：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, together
It is placed in cleaning and sterilizing in disinfectant, clear water cleaning is placed on ventilation and drains；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 37min, by white granulated sugar, seaweed
After sugar, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 280 parts of lotus leaf is placed into food steamer
Interior, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, after continuing warm fire infusion 3h, constantly toward on wet cloth during warm fire infusion
Add water, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2After being cooled to room temperature, by sugarcane
Sugar fatty acid ester, sodium tripolyphosphate are added to stirred in congee after sealing, tinning obtain finished product.
Wherein, the preparation method of the bean sprouts is by following steps:
S1,12 parts of mung bean, 7 parts of corn seed, 6 parts of brown rice are placed in water to impregnate 34min and be placed in insulating box and germinateed；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
Property indices test, test result such as table 1 are carried out to the obtained mixed congees of 1-6 of the embodiment of the present invention.
Table 1
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also include other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited including sentence "including a ...", it is not excluded that
There is also other identical elements in the process, method, article or apparatus that includes the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
Invention is explained in detail, it will be understood by those of ordinary skill in the art that:It still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of manufacturing method of Coix seed red bean mixed congee, which is characterized in that the Coix seed red bean mixed congee is by following parts by weight
Raw material be made：100-200 parts of Semen Coicis, 10-15 parts of longan, 5-10 parts of lotus seeds, 10-15 parts of red bean, 2-5 parts of tomato, bean sprouts
1-2 parts, 2-5 parts of white fungus, 2-4 parts of white granulated sugar, 1-2 parts of trehalose, 0.1-0.3 parts of sucrose fatty ester, sodium tripolyphosphate 0.2-
0.4 part, 0.1-04 parts of citrus fruit fibres, 0.2-0.5 parts of common oats fibre, the manufacturing method of the Coix seed red bean mixed congee is by following step
Suddenly：
(1) lotus seeds are removed into the heart；Longan decladding；Tomato cut into slices after with Semen Coicis, longan, red bean, bean sprouts, white fungus, be placed in together
Cleaning and sterilizing, clear water cleaning are placed on ventilation and drain in disinfectant；
(2) component materials after being drained in step (1) are placed into pot after warm fire infusion 30-40min, by white granulated sugar, seaweed
After sugar, citrus fruit fibres, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 200-300 parts of lotus leaf is placed into cage
In drawer, lid closes pot cover, and one layer of wet cloth is also covered on pot cover, continuous during warm fire infusion after continuing warm fire infusion 2.5-4.5h
Add water on toward wet cloth, between remaining that the temperature of wet cloth is 50-60 DEG C, tanning finishes, and closes fire and leads to N in pot2It is cooled to room
Sucrose fatty ester, sodium tripolyphosphate are added to sealing, tinning after being stirred in congee and obtain finished product by Wen Hou.
2. a kind of manufacturing method of Coix seed red bean mixed congee according to claim 1, which is characterized in that the Coix seed red bean
Mixed congee is made of the raw material of following parts by weight：150 parts of Semen Coicis, 12 parts of longan, 5 parts of lotus seeds, 13 parts of red bean, 4 parts of tomato, beans
2 parts of bud, 4 parts of white fungus, 3 parts of white granulated sugar, 1.5 parts of trehalose, 0.2 part of sucrose fatty ester, 0.3 part of sodium tripolyphosphate, citrus are fine
Tie up 0.3 part, 0.4 part of common oats fibre.
3. a kind of manufacturing method of Coix seed red bean mixed congee according to claim 1, which is characterized in that the Coix seed red bean
Mixed congee is made of the raw material of following parts by weight：180 parts of Semen Coicis, 14 parts of longan, 8 parts of lotus seeds, 11 parts of red bean, 4 parts of tomato, beans
2 parts of bud, 3 parts of white fungus, 3 parts of white granulated sugar, 1.5 parts of trehalose, 0.2 part of sucrose fatty ester, 0.3 part of sodium tripolyphosphate, citrus are fine
Tie up 0.3 part, 0.4 part of common oats fibre.
4. a kind of manufacturing method of Coix seed red bean mixed congee according to claim 1, which is characterized in that the system of the bean sprouts
Preparation Method is by following steps:
S1, by 10-15 parts of mung bean, 5-10 parts of corn seed, 5-8 parts of brown rice be placed in water impregnate 30-40min be placed on insulating box
Middle germination；
S2, seed young shoot in step S1 is wiped out after be bean sprouts.
5. a kind of manufacturing method of Coix seed red bean mixed congee according to claim 1, which is characterized in that the step (2)
Component materials after being drained in middle (1) by step are placed into pot after warm fire infusion 35min, and white granulated sugar, trehalose, citrus is fine
After dimension, common oats fibre are put into pot, food steamer is put into congee layer upper end, and 280 parts of lotus leaf is placed into food steamer, and lid closes pot
Lid also covers one layer of wet cloth on pot cover, after continuing warm fire infusion 3h, constantly toward water is added on wet cloth during warm fire infusion, always
Between the temperature of holding wet cloth is 50-60 DEG C.
6. a kind of manufacturing method of Coix seed red bean mixed congee according to claim 4, which is characterized in that in the step S1
12 parts of mung bean, 8 parts of corn seed, 7 parts of brown rice are placed in water to impregnate 30-40min and be placed in insulating box and germinateed.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110447822A (en) * | 2019-09-09 | 2019-11-15 | 乐山市阙纪食品有限公司 | A kind of nutrition porridge and preparation method thereof |
| CN114287567A (en) * | 2021-12-31 | 2022-04-08 | 秭归县屈姑食品有限公司 | Application of citrus byproduct in high-pressure pretreatment of bean can |
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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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110447822A (en) * | 2019-09-09 | 2019-11-15 | 乐山市阙纪食品有限公司 | A kind of nutrition porridge and preparation method thereof |
| CN114287567A (en) * | 2021-12-31 | 2022-04-08 | 秭归县屈姑食品有限公司 | Application of citrus byproduct in high-pressure pretreatment of bean can |
| CN114287567B (en) * | 2021-12-31 | 2023-06-30 | 秭归县屈姑食品有限公司 | Application of citrus byproduct in high-pressure pretreatment of canned beans |
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Application publication date: 20180918 |