CN110226708A - A kind of gumbo lotus congee and production method - Google Patents
A kind of gumbo lotus congee and production method Download PDFInfo
- Publication number
- CN110226708A CN110226708A CN201910668267.0A CN201910668267A CN110226708A CN 110226708 A CN110226708 A CN 110226708A CN 201910668267 A CN201910668267 A CN 201910668267A CN 110226708 A CN110226708 A CN 110226708A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- gumbo
- lotus
- rice
- 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.)
- Pending
Links
- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 150
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 131
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 131
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 131
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 131
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241000209094 Oryza Species 0.000 claims abstract description 106
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 106
- 235000009566 rice Nutrition 0.000 claims abstract description 106
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 235000005206 Hibiscus Nutrition 0.000 claims abstract description 13
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims abstract description 13
- 244000048199 Hibiscus mutabilis Species 0.000 claims abstract description 13
- 235000003973 Hibiscus mutabilis Nutrition 0.000 claims abstract description 13
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims description 34
- 238000001035 drying Methods 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002224 dissection Methods 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 20
- 238000001291 vacuum drying Methods 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000013601 eggs Nutrition 0.000 description 11
- 239000002994 raw material Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 238000004821 distillation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- -1 distillation Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of gumbo lotus congee and production methods, belong to instant gruel technical field.The gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.The rice that facilitates of 2 parts by weight includes the salt of the rice of 1.96 parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight.The gumbo lotus cake of 1 parts by weight includes, the okra of 0.36 parts by weight, the egg of 0.06 parts by weight, 0.2 parts by weight carrot, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remaining as seasoning.Production method is that, respectively by vacuum drying method rice easy to make and gumbo lotus cake, will facilitate rice and gumbo lotus cake encapsulates and brewed in hot water when edible.The present invention has obtained feedstock processing using vacuum drying technique to facilitate rice and gumbo lotus cake, and then facilitates rice and gumbo lotus cake to brew can to obtain gumbo lotus congee, its is full of nutrition for the gumbo lotus, is easy to save, long shelf-life is tasty.
Description
Technical field
The present invention relates to a kind of gumbo lotus congee and production methods, belong to instant gruel technical field.
Background technique
With the acceleration of people's life rhythm, more and more instant food enter people's lives, such as instant noodles, side
Just the food such as congee.Instant gruel is more suitable for the eating habit of people, but instant gruel currently on the market is less, and in the market
The most of production methods of instant gruel are not scientific, are difficult to keep the nutritional ingredient in congee and vegetables, reduce its nutritive value, and
And in order to increase the shelf-life, preservative is often inside added, the health for being unfavorable for human body is used for a long time.
Summary of the invention
The object of the present invention is to provide a kind of gumbo lotus congee, wherein having gumbo and lotus, nutritive value is high.
To achieve the goals above, the technical solution adopted by the present invention is that:
A kind of gumbo lotus congee, the gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.
Technical solution of the present invention further improvement lies in that: the rice that facilitates of 2 parts by weight includes, the rice of 1.96 parts by weight,
The salt of the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight.
Technical solution of the present invention further improvement lies in that: the gumbo lotus cake of 1 parts by weight includes, 0.36 parts by weight
Okra, the egg of 0.06 parts by weight, 0.2 parts by weight carrot, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remaining as seasoning.
Technical solution of the present invention further improvement lies in that: seasoning includes the edible salt of 0.005 parts by weight, 0.005 weight
Measure the chicken powder of part, the starch of 0.3 parts by weight, the glucose of 0.01 parts by weight, the monosodium glutamate of 0.005 parts by weight, 0.005 parts by weight
Spice.
A kind of production method of gumbo lotus congee, rice and gumbo lotus cake easy to make, will facilitate rice and gumbo respectively
The encapsulation of lotus cake and brewed in hot water when edible.
Technical solution of the present invention further improvement lies in that: facilitate the making step of rice as follows,
Step 1: taking the rice of 1.96 parts by weight, cleaned up with clear water；
Step 2: the salt of the rice of 1.96 cleaned parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight is put
Enter in pot, the water of 10 parts by weight is added, then boils；
It is boiled 15 minutes Step 3: boiling rear small fire；
Step 4: the rice congee draining that will have been endured；
It is freezed 30 minutes Step 5: the rice after draining is put into the environment that temperature is -30 DEG C~-40 DEG C；
Step 6: the rice after freezing is dried 8 hours in 55 DEG C~65 DEG C of vacuum environment；
Step 7: the rice after drying process is dried 4 hours in 35 DEG C~45 DEG C of vacuum environment；
Facilitate rice Step 8: the rice finished will be dried and pack to be made in 25 °C of environment below.
Technical solution of the present invention further improvement lies in that: the making step of gumbo lotus cake is as follows,
Step 1: taking the okra of 0.4 parts by weight and the carrot of 0.2 parts by weight, simultaneously dissection is cleaned up；
Step 2: cleaned okra and carrot are put into pot, dry cottonrose hibiscus leaf, 0.06 weight of 0.05 parts by weight is added
Measure the egg of part, the edible salt of 0.005 parts by weight, 0.005 part of chicken powder, the starch of 0.3 parts by weight, 0.01 parts by weight grape
Sugar, the monosodium glutamate of 0.005 parts by weight, the spice of 0.005 parts by weight and 5 parts by weight water, then boil；
Step 3: small fire boils 10 minutes, it is brewed into gumbo lotus soup；
It is cooled to room temperature Step 4: boiled gumbo lotus soup is stood 60 minutes；
It is freezed 50~65 minutes Step 5: gumbo lotus soup after cooling is put into the environment that temperature is -30 °C~-40 DEG C；
Step 6: the gumbo lotus soup after freezing is dried 9 hours in 55 DEG C~65 DEG C of vacuum environment；
Step 7: the gumbo lotus soup after drying process is dried 4 hours in 35 DEG C~45 DEG C of vacuum environment, until water
Divide evaporating completely, gumbo lotus cake is made；
Step 8: gumbo lotus cake cut growth cube shape and is packed in 25 °C of environment below.
Technical solution of the present invention further improvement lies in that: gumbo lotus cake be 1cm*2cm*2.5cm volume it is rectangular
Body.
Technical solution of the present invention further improvement lies in that: facilitate rice and gumbo lotus cake to seal to canister.
By adopting the above-described technical solution, the technical effect that the present invention obtains has:
The present invention, which devises, reasonably facilitates the raw material of rice and the raw material of gumbo lotus cake, then uses vacuum drying technique
It handles and has obtained facilitating rice and gumbo lotus cake, and then facilitate rice and gumbo lotus cake to brew to obtain gumbo lotus
Congee, it is full of nutrition, it is easy to save, long shelf-life is tasty.
Specific embodiment
The present invention is described in further details combined with specific embodiments below:
The invention discloses a kind of gumbo lotus congee, are a kind of gruel foods that can brew reference, similar to the side of instant noodles
Just congee.
A kind of gumbo lotus congee, the gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.Facilitate rice and autumn
Certain herbaceous plants with big flowers lotus cake uses vacuum drying technique processing and fabricating, and is packaged, and when edible, uses brewed in hot water.
Wherein, the rice that facilitates of 2 parts by weight includes the rice of 1.96 parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 weight
Measure the salt of part.Facilitating rice is as staple food.
Wherein, the gumbo lotus cake of 1 parts by weight includes, the okra of 0.36 parts by weight, 0.06 parts by weight egg,
The carrot of 0.2 parts by weight, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remaining as seasoning.Gumbo lotus cake has as condiment
Vegetables, can have additional nutrients ingredient.
Seasoning is added in gumbo lotus cake to increase edible delicious degree, wherein preferentially, seasoning includes
The edible salt of 0.005 parts by weight, the chicken powder of 0.005 parts by weight, the starch of 0.3 parts by weight, 0.01 parts by weight glucose,
The spice of the monosodium glutamate of 0.005 parts by weight, 0.005 parts by weight.
The production method of gumbo lotus congee in the present invention is that rice and gumbo lotus cake easy to make, will facilitate respectively
Rice and the encapsulation of gumbo lotus cake and brewed in hot water when edible.It is therein that facilitate rice and gumbo lotus cake be to pass through raw material
Made of after vacuum drying technique processing.
Specifically, facilitate the making step of rice as follows,
Step 1: taking the rice of 1.96 parts by weight, cleaned up with clear water；
Step 2: the salt of the rice of 1.96 cleaned parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight is put
Enter in pot, the water of 10 parts by weight is added, then boils；
It is boiled 15 minutes Step 3: boiling rear small fire；
Step 4: the rice congee draining that will have been endured；
It is freezed 30 minutes Step 5: the rice after draining is put into the environment that temperature is -30 DEG C~-40 DEG C；
Step 6: the rice after freezing is dried 8 hours in 55 DEG C~65 DEG C of vacuum environment；
Step 7: the rice after drying process is dried 4 hours in 35 DEG C~45 DEG C of vacuum environment；
Facilitate rice Step 8: the rice finished will be dried and pack to be made in 25 °C of environment below.
Specifically, the making step of gumbo lotus cake is as follows,
Step 1: taking the okra of 0.4 parts by weight and the carrot of 0.2 parts by weight, simultaneously dissection is cleaned up；
Step 2: cleaned okra and carrot are put into pot, dry cottonrose hibiscus leaf, 0.06 weight of 0.05 parts by weight is added
Measure the egg of part, the edible salt of 0.005 parts by weight, 0.005 part of chicken powder, the starch of 0.3 parts by weight, 0.01 parts by weight grape
Sugar, the monosodium glutamate of 0.005 parts by weight, the spice of 0.005 parts by weight and 5 parts by weight water, then boil；
Step 3: small fire boils 10 minutes, it is brewed into gumbo lotus soup；
It is cooled to room temperature Step 4: boiled gumbo lotus soup is stood 50~80 minutes；
It is freezed 50~65 minutes Step 5: gumbo lotus soup after cooling is put into the environment that temperature is -30 °C~-40 DEG C；
Step 6: the gumbo lotus soup after freezing is dried 9 hours in 55 DEG C~65 DEG C of vacuum environment；
Step 7: the gumbo lotus soup after drying process is dried 4 hours in 35 DEG C~45 DEG C of vacuum environment, until water
Divide evaporating completely, gumbo lotus cake is made；
Step 8: gumbo lotus cake cut growth cube shape and is packed, gumbo lotus soup in 25 °C of environment below
Block is usually the cuboid of 1cm*2cm*2.5cm volume.
After completing facilitate rice and gumbo lotus cake respectively, the two is sealed to canister.Then it is using
When, open and use brewed in hot water.
Here is specific embodiment:
Embodiment 1
A kind of gumbo lotus congee, the gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.Wherein, 2 parts by weight
Facilitating rice includes the salt of the rice of 1.96 parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight.Facilitating rice is conduct
Staple food.
Wherein, the gumbo lotus cake of 1 parts by weight includes, the okra of 0.36 parts by weight, 0.06 parts by weight egg,
The carrot of 0.2 parts by weight, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remaining as seasoning.Seasoning specifically includes 0.005 parts by weight
Edible salt, the chicken powder of 0.005 parts by weight, the starch of 0.3 parts by weight, the glucose of 0.01 parts by weight, 0.005 parts by weight taste
The spice of essence, 0.005 parts by weight.
The production method of gumbo lotus congee is to distinguish rice easy to make and gumbo lotus cake using vacuum drying technique.
Rice is facilitated to process according to the following steps,
Step 1: taking the rice of 1.96 parts by weight, cleaned up with clear water；
Step 2: the salt of the rice of 1.96 cleaned parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight is put
Enter in pot, the water of 10 parts by weight is added, then boils；
It is boiled 15 minutes Step 3: boiling rear small fire；
Step 4: the rice congee draining that will have been endured；
It is freezed 30 minutes Step 5: the rice after draining is put into the environment that temperature is -30 DEG C；
Step 6: the rice after freezing is dried 8 hours in 55 DEG C of vacuum environment；
Step 7: the rice after drying process is dried 4 hours in 35 DEG C of vacuum environment；
Facilitate rice Step 8: the rice finished will be dried and pack to be made in 25 °C of environment below.
Gumbo lotus cake is processed according to the following steps,
Step 1: taking the okra of 0.4 parts by weight and the carrot of 0.2 parts by weight, simultaneously dissection is cleaned up；
Step 2: cleaned okra and carrot are put into pot, dry cottonrose hibiscus leaf, 0.06 weight of 0.05 parts by weight is added
Measure the egg of part, the edible salt of 0.005 parts by weight, 0.005 part of chicken powder, the starch of 0.3 parts by weight, 0.01 parts by weight grape
Sugar, the monosodium glutamate of 0.005 parts by weight, the spice of 0.005 parts by weight and 5 parts by weight water, then boil；
Step 3: small fire boils 10 minutes, it is brewed into gumbo lotus soup；
It is cooled to room temperature Step 4: boiled gumbo lotus soup is stood 50 minutes；
It is freezed 50~65 minutes Step 5: gumbo lotus soup after cooling is put into the environment that temperature is -30 °C；
Step 6: the gumbo lotus soup after freezing is dried 9 hours in 55 DEG C of vacuum environment；
Step 7: the gumbo lotus soup after drying process is dried 4 hours in 35 DEG C of vacuum environment, until moisture is complete
Evaporation, is made gumbo lotus cake；
Step 8: gumbo lotus cake to be cut into the cuboid of 1cm*2cm*2.5cm volume in 25 °C of environment below
Shape is simultaneously packed.
Rice and gumbo lotus cake is facilitated to seal to canister by what is completed.
Embodiment 2
A kind of gumbo lotus congee, the gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.Wherein, 2 parts by weight
Facilitating rice includes the salt of the rice of 1.96 parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight.Facilitating rice is conduct
Staple food.
Wherein, the gumbo lotus cake of 1 parts by weight includes, the okra of 0.36 parts by weight, 0.06 parts by weight egg,
The carrot of 0.2 parts by weight, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remaining as seasoning.Seasoning specifically includes 0.005 parts by weight
Edible salt, the chicken powder of 0.005 parts by weight, the starch of 0.3 parts by weight, the glucose of 0.01 parts by weight, 0.005 parts by weight taste
The spice of essence, 0.005 parts by weight.
The production method of gumbo lotus congee is to distinguish rice easy to make and gumbo lotus cake using vacuum drying technique.
Rice is facilitated to process according to the following steps,
Step 1: taking the rice of 1.96 parts by weight, cleaned up with clear water；
Step 2: the salt of the rice of 1.96 cleaned parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight is put
Enter in pot, the water of 10 parts by weight is added, then boils；
It is boiled 15 minutes Step 3: boiling rear small fire；
Step 4: the rice congee draining that will have been endured；
It is freezed 30 minutes Step 5: the rice after draining is put into the environment that temperature is -35 DEG C；
Step 6: the rice after freezing is dried 8 hours in 60 DEG C of vacuum environment；
Step 7: the rice after drying process is dried 4 hours in 40 DEG C of vacuum environment；
Facilitate rice Step 8: the rice finished will be dried and pack to be made in 25 °C of environment below.
Gumbo lotus cake is processed according to the following steps,
Step 1: taking the okra of 0.4 parts by weight and the carrot of 0.2 parts by weight, simultaneously dissection is cleaned up；
Step 2: cleaned okra and carrot are put into pot, dry cottonrose hibiscus leaf, 0.06 weight of 0.05 parts by weight is added
Measure the egg of part, the edible salt of 0.005 parts by weight, 0.005 part of chicken powder, the starch of 0.3 parts by weight, 0.01 parts by weight grape
Sugar, the monosodium glutamate of 0.005 parts by weight, the spice of 0.005 parts by weight and 5 parts by weight water, then boil；
Step 3: small fire boils 10 minutes, it is brewed into gumbo lotus soup；
It is cooled to room temperature Step 4: boiled gumbo lotus soup is stood 60 minutes；
It is freezed 60 minutes Step 5: gumbo lotus soup after cooling is put into the environment that temperature is -35 °C；
Step 6: the gumbo lotus soup after freezing is dried 9 hours in 60 DEG C of vacuum environment；
Step 7: the gumbo lotus soup after drying process is dried 4 hours in 40 DEG C of vacuum environment, until moisture is complete
Evaporation, is made gumbo lotus cake；
Step 8: gumbo lotus cake to be cut into the cuboid of 1cm*2cm*2.5cm volume in 25 °C of environment below
Shape is simultaneously packed.
Rice and gumbo lotus cake is facilitated to seal to canister by what is completed.
Embodiment 3
A kind of gumbo lotus congee, the gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.Wherein, 2 parts by weight
Facilitating rice includes the salt of the rice of 1.96 parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight.Facilitating rice is conduct
Staple food.
Wherein, the gumbo lotus cake of 1 parts by weight includes, the okra of 0.36 parts by weight, 0.06 parts by weight egg,
The carrot of 0.2 parts by weight, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remaining as seasoning.Seasoning specifically includes 0.005 parts by weight
Edible salt, the chicken powder of 0.005 parts by weight, the starch of 0.3 parts by weight, the glucose of 0.01 parts by weight, 0.005 parts by weight taste
The spice of essence, 0.005 parts by weight.
The production method of gumbo lotus congee is to distinguish rice easy to make and gumbo lotus cake using vacuum drying technique.
Rice is facilitated to process according to the following steps,
Step 1: taking the rice of 1.96 parts by weight, cleaned up with clear water；
Step 2: the salt of the rice of 1.96 cleaned parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight is put
Enter in pot, the water of 10 parts by weight is added, then boils；
It is boiled 15 minutes Step 3: boiling rear small fire；
Step 4: the rice congee draining that will have been endured；
It is freezed 30 minutes Step 5: the rice after draining is put into the environment that temperature is -40 DEG C；
Step 6: the rice after freezing is dried 8 hours in 65 DEG C of vacuum environment；
Step 7: the rice after drying process is dried 4 hours in 45 DEG C of vacuum environment；
Facilitate rice Step 8: the rice finished will be dried and pack to be made in 25 °C of environment below.
Gumbo lotus cake is processed according to the following steps,
Step 1: taking the okra of 0.4 parts by weight and the carrot of 0.2 parts by weight, simultaneously dissection is cleaned up；
Step 2: cleaned okra and carrot are put into pot, dry cottonrose hibiscus leaf, 0.06 weight of 0.05 parts by weight is added
Measure the egg of part, the edible salt of 0.005 parts by weight, 0.005 part of chicken powder, the starch of 0.3 parts by weight, 0.01 parts by weight grape
Sugar, the monosodium glutamate of 0.005 parts by weight, the spice of 0.005 parts by weight and 5 parts by weight water, then boil；
Step 3: small fire boils 10 minutes, it is brewed into gumbo lotus soup；
It is cooled to room temperature Step 4: boiled gumbo lotus soup is stood 80 minutes；
It is freezed 65 minutes Step 5: gumbo lotus soup after cooling is put into the environment that temperature is -40 °C；
Step 6: the gumbo lotus soup after freezing is dried 9 hours in 65 DEG C of vacuum environment；
Step 7: the gumbo lotus soup after drying process is dried 4 hours in 45 DEG C of vacuum environment, until moisture is complete
Evaporation, is made gumbo lotus cake；
Step 8: gumbo lotus cake to be cut into the cuboid of 1cm*2cm*2.5cm volume in 25 °C of environment below
Shape is simultaneously packed.
Rice and gumbo lotus cake is facilitated to seal to canister by what is completed.
By the above-mentioned gumbo lotus congee for facilitating processing and fabricating, it is full of nutrition and convenient for save, eat conveniently, and
It is tasty.
Facilitate rice and gumbo lotus cake to process and used vacuum drying technique, first freezes pretreated raw material, so
It is dry in vacuum environment afterwards.Drying process is generally divided into 2 drying stages of lyophilization and parsing-desiccation.Sublimation stage due to
Moisture is more, generally takes maximum heating power, and when material upper temp reaches temperature of heating plate, which is terminated.It is parsing
Drying stage, since distillation terminates, vacuum degree improves, so heating power should be controlled, that is, reduces temperature of heating plate,
Guarantee that the temperature of dry food is lower than maximum permissible temperature, which reaches setting value as terminal using material, distillation, solution is rationally arranged
The analysis dry time is to guarantee product quality and energy-efficient importance.In technical solution of the present invention, lyophilization processing
Temperature and time and the temperature and time of parsing-desiccation processing are the optimal processing parameters obtained by design, being capable of guarantor
The quality of rice and wheat, and in the processing of gumbo lotus cake, temperature parameter and time parameter are particularly suitable for gumbo and lotus etc.
Property of raw material.
Using vacuum drying technique, working process facilitates rice and gumbo lotus cake to the present invention respectively, and vacuum drying technique exists
It does not destroy on the basis of the original physicalchemical structure of substance, it is by distillation that substance dehydrates are dry, can largely it make
Some ingredients to thermo-responsive and volatile loss are saved, and the processing of gumbo and lotus, gumbo lotus soup are particularly suitable for
Raw material it is processed by vacuum drying technique, in the storage rate of nutritional ingredient can reach 96% or more.Vacuum drying technique
Processed gumbo lotus cake can make food that original shape, color, nutritional ingredient be kept to be basically unchanged, sometimes even
The taste and fragrance that can make some products are enhanced, and the flavor of food is improved, and increase the palatability of food.Use vacuum
The food of dry technology processing does not need refrigeration can long-term preservation.
Gumbo lotus cake is to facilitate cake for gumbo lotus soup is a kind of made of vacuum drying technique, when eating only
Suitable hot water need to be added, the fresh soup of deliciousness full of nutrition can be obtained.In gumbo lotus cake containing vegetables, egg, gumbo,
Carrot etc., it is full of nutrition, it can be used as breakfast, be also used as the pantry of lunch and dinner, not only nutrition but also convenience, especially suitable
Close children and designed for old people.Because of its light and convenient storage and transportation, it is more suitable for eating when out on tours, easy to carry, i.e. punching is
Food, nutrition are comprehensive.
Claims (9)
1. a kind of gumbo lotus congee, it is characterised in that: the gumbo lotus cake for facilitating rice and 1 parts by weight including 2 parts by weight.
2. a kind of gumbo lotus congee according to claim 1, it is characterised in that: the rice that facilitates of 2 parts by weight includes 1.96 weights
Measure the rice, the white granulated sugar of 0.03 parts by weight and the salt of 0.01 parts by weight of part.
3. a kind of gumbo lotus congee according to claim 1, it is characterised in that: the gumbo lotus cake of 1 parts by weight includes,
The okra of 0.36 parts by weight, the egg of 0.06 parts by weight, 0.2 parts by weight carrot, the dry cottonrose hibiscus leaf of 0.05 parts by weight, remain
Remaining is seasoning.
4. a kind of gumbo lotus congee according to claim 3, it is characterised in that: seasoning includes the food of 0.005 parts by weight
With salt, the chicken powder of 0.005 parts by weight, the starch of 0.3 parts by weight, the glucose of 0.01 parts by weight, 0.005 parts by weight monosodium glutamate,
The spice of 0.005 parts by weight.
5. a kind of production method of gumbo lotus congee, it is characterised in that: rice and gumbo lotus cake easy to make respectively will facilitate
Rice and the encapsulation of gumbo lotus cake and brewed in hot water when edible.
6. a kind of production method of gumbo lotus congee according to claim 5, it is characterised in that: facilitate the making step of rice
It is as follows,
Step 1: taking the rice of 1.96 parts by weight, cleaned up with clear water；
Step 2: the salt of the rice of 1.96 cleaned parts by weight, the white granulated sugar of 0.03 parts by weight and 0.01 parts by weight is put
Enter in pot, the water of 10 parts by weight is added, then boils；
It is boiled 15 minutes Step 3: boiling rear small fire；
Step 4: the rice congee draining that will have been endured；
It is freezed 30 minutes Step 5: the rice after draining is put into the environment that temperature is -30 DEG C~-40 DEG C；
Step 6: the rice after freezing is dried 8 hours in 55 DEG C~65 DEG C of vacuum environment；
Step 7: the rice after drying process is dried 4 hours in 35 DEG C~45 DEG C of vacuum environment；
Facilitate rice Step 8: the rice finished will be dried and pack to be made in 25 °C of environment below.
7. a kind of production method of gumbo lotus congee according to claim 6, it is characterised in that: the system of gumbo lotus cake
Steps are as follows for work,
Step 1: taking the okra of 0.4 parts by weight and the carrot of 0.2 parts by weight, simultaneously dissection is cleaned up；
Step 2: cleaned okra and carrot are put into pot, dry cottonrose hibiscus leaf, 0.06 weight of 0.05 parts by weight is added
Measure the egg of part, the edible salt of 0.005 parts by weight, 0.005 part of chicken powder, the starch of 0.3 parts by weight, 0.01 parts by weight grape
Sugar, the monosodium glutamate of 0.005 parts by weight, the spice of 0.005 parts by weight and 5 parts by weight water, then boil；
Step 3: small fire boils 10 minutes, it is brewed into gumbo lotus soup；
It is cooled to room temperature Step 4: boiled gumbo lotus soup is stood 50~80 minutes；
It is freezed 50~65 minutes Step 5: gumbo lotus soup after cooling is put into the environment that temperature is -30 °C~-40 DEG C；
Step 6: the gumbo lotus soup after freezing is dried 9 hours in 55 DEG C~65 DEG C of vacuum environment；
Step 7: the gumbo lotus soup after drying process is dried 4 hours in 35 DEG C~45 DEG C of vacuum environment, until water
Divide evaporating completely, gumbo lotus cake is made；
Step 8: gumbo lotus cake cut growth cube shape and is packed in 25 °C of environment below.
8. a kind of production method of gumbo lotus congee according to claim 7, it is characterised in that: gumbo lotus cake is
1cm*2cm*2.5cm the cuboid of volume.
9. a kind of production method of gumbo lotus congee according to claim 7, it is characterised in that: facilitate rice and gumbo lotus
Cake is sealed to canister.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910668267.0A CN110226708A (en) | 2019-07-23 | 2019-07-23 | A kind of gumbo lotus congee and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910668267.0A CN110226708A (en) | 2019-07-23 | 2019-07-23 | A kind of gumbo lotus congee and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110226708A true CN110226708A (en) | 2019-09-13 |
Family
ID=67855853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910668267.0A Pending CN110226708A (en) | 2019-07-23 | 2019-07-23 | A kind of gumbo lotus congee and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110226708A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN104642890A (en) * | 2015-01-29 | 2015-05-27 | 马昱 | Health porridge containing mushroom and chicken |
| CN106307488A (en) * | 2016-08-16 | 2017-01-11 | 贾陆 | Full-nutrient instant porridge powder containing abelmoschus esculentus and preparation method thereof |
| CN107518261A (en) * | 2017-02-22 | 2017-12-29 | 武汉百理王生物工程有限公司 | A kind of preparation technology of nutrition lotus root congee |
| CN108077860A (en) * | 2017-12-12 | 2018-05-29 | 杨发顺 | A kind of preparation method of sheep soup Gorgon fruit gumbo powder |
| CN108433014A (en) * | 2018-01-12 | 2018-08-24 | 山西师范大学 | Reconstitute the preparation method of type instant gruel |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
| CN109198388A (en) * | 2017-06-30 | 2019-01-15 | 黄石幸福花儿农业科技有限公司 | A kind of Wheat Grass Powder corn instant porridge |
| CN109691630A (en) * | 2018-12-25 | 2019-04-30 | 广州许盛贸易有限公司 | A kind of compound instant gruel |
| CN109805276A (en) * | 2017-11-20 | 2019-05-28 | 谭晓丽 | A kind of instant-rice processing technology |
-
2019
- 2019-07-23 CN CN201910668267.0A patent/CN110226708A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN104642890A (en) * | 2015-01-29 | 2015-05-27 | 马昱 | Health porridge containing mushroom and chicken |
| CN106307488A (en) * | 2016-08-16 | 2017-01-11 | 贾陆 | Full-nutrient instant porridge powder containing abelmoschus esculentus and preparation method thereof |
| CN107518261A (en) * | 2017-02-22 | 2017-12-29 | 武汉百理王生物工程有限公司 | A kind of preparation technology of nutrition lotus root congee |
| CN109198388A (en) * | 2017-06-30 | 2019-01-15 | 黄石幸福花儿农业科技有限公司 | A kind of Wheat Grass Powder corn instant porridge |
| CN109805276A (en) * | 2017-11-20 | 2019-05-28 | 谭晓丽 | A kind of instant-rice processing technology |
| CN108077860A (en) * | 2017-12-12 | 2018-05-29 | 杨发顺 | A kind of preparation method of sheep soup Gorgon fruit gumbo powder |
| CN108433014A (en) * | 2018-01-12 | 2018-08-24 | 山西师范大学 | Reconstitute the preparation method of type instant gruel |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
| CN109691630A (en) * | 2018-12-25 | 2019-04-30 | 广州许盛贸易有限公司 | A kind of compound instant gruel |
Non-Patent Citations (1)
| Title |
|---|
| 王玉川: "冻干速溶汤块的研制", 《食品科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105380175A (en) | Instant potato flour and processing method thereof | |
| KR100992861B1 (en) | Shelf-stable instant pig steamed short ribs and Manufacturing process of the same | |
| CN110122823A (en) | A kind of natural edible mushroom soup material and production method | |
| RU2362349C1 (en) | Production method of canned "rabbit with garnish and steamed sauce" | |
| CN106261695A (en) | A kind of manufacture method of instant rice-pudding | |
| CN103169019A (en) | Quick-frozen instant edible fungus rice and production process | |
| KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| RU2362363C1 (en) | Production method of preserves "special collops with sour cream sauce and tomato" | |
| RU2335931C1 (en) | Method of manufacturing canned food "kidneys braised with beans and mushrooms" | |
| RU2331212C1 (en) | Method of production of preserved food "kidneys stewed with beans and mushrooms" | |
| CN110226708A (en) | A kind of gumbo lotus congee and production method | |
| RU2361464C1 (en) | Production method for tinned food "special collops in onion sauce" | |
| KR100366813B1 (en) | a cuttle fish and pork roast rightaway manufacture method | |
| KR101695178B1 (en) | Instant frozen starch noodle mixed with meat and vegetables | |
| CN104336521A (en) | Puffed peas rich in iron and zinc | |
| CN103404883B (en) | Tender jerky preparation method | |
| RU2327371C1 (en) | Canned food "golubtsy in moldavian style" production process | |
| RU2348225C1 (en) | Production method for meat-and-vegetable tinned food | |
| CN104223166A (en) | Preparation method of eggplant-flavored rice with diced meat | |
| CN108065183A (en) | A kind of natural Health preservation soup drink and preparation method thereof | |
| RU2358554C1 (en) | Method of production of preserved food "apples and calamari salad" | |
| RU2316234C1 (en) | Method for manufacturing canned food "hen with limes and olives" | |
| RU2349213C1 (en) | Method for manufacturing canned squid salad with apples | |
| KR20100039078A (en) | Shelf-stable instant steamed drumstick of a chicken and manufacturing process of the same | |
| CN104431780A (en) | Constant dehydrated fried noodle blocks and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190913 |