CN114052171A - Canned porridge and preparation method thereof - Google Patents

Canned porridge and preparation method thereof Download PDF

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Publication number
CN114052171A
CN114052171A CN202111373319.5A CN202111373319A CN114052171A CN 114052171 A CN114052171 A CN 114052171A CN 202111373319 A CN202111373319 A CN 202111373319A CN 114052171 A CN114052171 A CN 114052171A
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porridge
tremella
rice
bean
water
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吴耿贤
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Yangzhou Qinqin Food Co ltd
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Yangzhou Qinqin Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses canned porridge which mainly comprises the following material components in percentage by weight: 5-7% of white granulated sugar, 3-5% of glutinous rice, 3-4.5% of rice, 2.8-4% of wheat kernels, 1-2% of tremella aurantialba, 0.05-0.15% of tremella and the balance of water. The invention discloses canned porridge, which belongs to porridge with no chemical property, fully reflects the natural taste and natural aroma of various raw materials, is full and tasty after golden fungus and tremella are added, has rich collagen, and has richer comprehensive functions after scientific proportioning and manufacturing.

Description

Canned porridge and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to canned porridge.
Background
Canned porridge has been marketed in China for more than 30 years since 1991, and thickeners and stabilizers are required to be added to ensure the shape of canned porridge, and sucrose ester, xanthan gum, agar, carrageenan and the like are commonly used. With consumer demand for increased food nutrition and food safety, there is an urgent need for zero-added products, i.e., products that do not contain synthetic chemicals.
Therefore, it is a main technical problem to be solved at present to provide a canned porridge which replaces chemical substances such as thickening agent, stabilizing agent and the like, and ensures the thickening and stabilization of food so as to improve the safety of food.
Disclosure of Invention
The invention aims to provide canned porridge to solve the problem of low food safety caused by the fact that synthetic chemical substances are used as a thickening agent and a stabilizing agent in the original canned porridge.
The canned porridge provided by the invention comprises the following material components in percentage by weight: 5-7% of white granulated sugar, 3-5% of glutinous rice, 3-4.5% of rice, 2.8-4% of wheat kernels, 1-2% of tremella aurantialba, 0.05-0.15% of tremella and the balance of water.
Further, the canned porridge also comprises one or more of the following material components: 2-3.5% of oat, 0.5-1.5% of white kidney bean, 2-3.5% of Chinese chestnut, 2-3.5% of Chinese yam, 0.5-1.5% of walnut kernel, 1-3% of red bean, 1-2% of peanut kernel, 1-2% of kidney bean, 0.1-0.5% of longan, 0.1-0.3% of mung bean and 0.1-0.3% of coix seed.
In an optional embodiment of the invention, the canned porridge comprises the following material components in percentage by weight:
5.5% of white granulated sugar, 3.5% of sticky rice, 3.5% of rice, 3.1% of wheat kernel, 1.6% of tremella aurantialba, 0.1% of tremella fuciformis, 2% of red bean, 1.2% of peanut kernel, 1.2% of kidney bean, 0.25% of longan, 0.18% of mung bean, 0.18% of coix seed and the balance of water.
In another optional embodiment of the invention, the canned porridge comprises the following material components in percentage by weight:
5.6% of white granulated sugar, 3.8% of sticky rice, 3.6% of rice, 3.2% of wheat kernel, 1.5% of tremella aurantialba, 0.1% of tremella fuciformis, 2.8% of Chinese yam, 2.8% of Chinese chestnut, 1% of walnut kernel, 1% of white kidney bean and the balance of water.
In another optional embodiment of the invention, the canned porridge comprises the following material components in percentage by weight:
5.8% of white granulated sugar, 4.1% of sticky rice, 3.9% of rice, 3.3% of wheat kernel, 1.5% of tremella aurantialba, 0.1% of tremella, 3% of oat, 2% of red bean and the balance of water.
The invention also provides a preparation method for preparing the canned porridge, which comprises the following steps:
the selected material components are prepared according to respective weight ratio, and then are put into a packaging container with constant volume, and are sealed and sealed;
and (3) boiling and sterilizing the packaged packaging container at high temperature, wherein the set high temperature is 115-125 ℃ and the time is 25-45 minutes.
Furthermore, before the oats, the white kidney beans, the Chinese yams, the walnuts, the red beans, the peanuts and the kidney beans are placed in a packaging container with constant volume, the oats, the white kidney beans, the Chinese yams, the walnuts, the red beans, the peanuts and the kidney beans are pre-cooked for a period of time, for example, 5-35 minutes are not equal, so that the oats, the white kidney beans, the Chinese yams, the walnuts, the red beans, the peanuts and the kidney beans are softened firstly, other raw materials with different hardness are taken into consideration, and the taste of the oat, the white kidney beans, the Chinese yams, the walnuts, the red beans, the peanuts and the kidney beans is guaranteed to be mixed with other materials for preparation later.
Compared with the prior art, the canned porridge provided by the invention has the advantages that glutinous rice, rice and wheat kernels are used as food materials of basic porridge to ensure the properties of the porridge; white granulated sugar is used as a source of sweet taste; the tremella aurantialba and tremella fuciformis are used as main materials for ensuring the consistency of porridge by utilizing the characteristics of tremella aurantialba and tremella fuciformis, and replace the action of a chemically synthesized thickening agent and a chemically synthesized stabilizing agent; oat, red bean, peanut, Chinese chestnut, walnut, Chinese yam, mung bean and the like are used as auxiliary raw materials for making products with different tastes and functions, and the raw materials are selected and combined according to needs to make porridge with different tastes. The invention discloses canned porridge, which belongs to porridge without adding chemical properties, fully reflects the natural taste and natural aroma of various raw materials, is full and tasty after golden fungus and tremella are added, has rich collagen, and has richer comprehensive functions through scientific proportioning and manufacturing, and the main performance is as follows: allaying hunger, quenching thirst, supplementing nutrition, and strengthening body constitution.
Detailed Description
The embodiment of the invention discloses canned porridge which mainly comprises the following material components: glutinous rice, wheat kernels, white granulated sugar, tremella aurantialba and tremella fuciformis. Other dressings may include: oat, red bean, peanut, Chinese chestnut, walnut, Chinese yam, mung bean, white kidney bean, longan, coix seed and the like.
Wherein the white granulated sugar is one of sugar. Proper consumption of white sugar has the effects of invigorating spleen and replenishing qi, regulating stomach and moistening lung, and nourishing yin and arresting sweating. During the preparation, the white granulated sugar is dissolved in hot water in advance and then is mixed with other treated materials, so that the sugar can be more uniformly blended into each mixed material.
Glutinous rice is a mild tonic and has the effects of tonifying deficiency, enriching blood, invigorating spleen, warming stomach, and suppressing sweating. During manufacture, impurities are removed in advance, and the paste is washed for later use.
The rice has mild nature and sweet taste, and has effects of invigorating spleen and replenishing qi, invigorating spleen and stomach, replenishing vital essence and strengthening mind, regulating five internal organs, promoting blood circulation, improving hearing and eyesight, relieving restlessness, quenching thirst, and relieving diarrhea. During manufacture, impurities are removed in advance, and the paste is washed for later use.
The wheat kernels have the effects of supplementing energy, relieving fatigue, promoting digestion, improving greasiness, promoting intestinal metabolism and preventing constipation and other problems. During manufacture, impurities are removed in advance, and the paste is washed for later use.
The golden fungus is rich in colloid, contains various amino acids and proteins, is also rich in microelements such as phosphorus, sulfur, manganese, iron, magnesium, calcium, potassium and the like, has better nourishing and nutritive values than colloidal fungi such as tremella, black fungus and the like, and has the effects of clearing heat, moistening, reducing phlegm, relieving cough, regulating qi, relieving asthma, calming liver-yang and the like. When in preparation, the Chinese medicinal composition is washed clean by clean water in advance and cut into pieces for later use.
Tremella is rich in colloid, and has effects of nourishing yin, moistening lung, benefiting stomach, promoting fluid production, nourishing brain, tonifying heart and stopping bleeding. Tremella has effects of improving lipid metabolism, promoting growth and development, enhancing immunity, delaying aging and resisting tumor. During preparation, the root and stalk are removed by soaking in cold water and cut into particles for later use.
The main ingredients of the canned porridge are glutinous rice, rice and wheat kernels, the glutinous rice, the rice and the wheat kernels are used as food materials of basic porridge, the properties of the porridge are guaranteed, white granulated sugar is also a main source of sweet taste, and tremella aurantialba and tremella fuciformis are used as main materials for guaranteeing the thin consistency of the porridge by utilizing the characteristics of the tremella aurantialba and the tremella fuciformis to replace the effects of a chemically synthesized thickening agent and a chemically synthesized stabilizing agent.
Oat is a low-sugar, high-nutrition and high-energy food, and has sweet and mild taste. It has effects in invigorating spleen, nourishing heart, and arresting sweating. The health food is rich in dietary fiber, can promote gastrointestinal peristalsis, is beneficial to defecation, has low calorie and low glycemic index, reduces fat and sugar, and is one of high-grade supplements. During manufacturing, the tea is soaked in warm water, pre-boiled for 25-35 minutes, and filtered by clean water for later use.
The white kidney bean is sweet and neutral in taste, has the functions of warming middle-jiao and keeping adverse qi downward, benefiting intestines and stomach, stopping hiccup, tonifying kidney and replenishing vital essence, and the like, and is a good tonic food therapy product. Kidney bean has tranquilizing effect, and can be used for treating singultus due to deficiency cold, emesis due to stomach cold, traumatic injury, asthma, cough, lumbago, and neuralgia. When in preparation, the tea is precooked for 20 minutes and filtered for standby.
The chestnut is rich in nutritional ingredients such as protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, various vitamins and the like, and has the effects of tonifying spleen and nourishing stomach, tonifying kidney and strengthening tendons, and promoting blood circulation and stopping bleeding. During manufacturing, the outer shell and the underwear are removed, and the underwear is pre-cooked for 5-8 minutes, for example, 6 minutes.
The rhizoma Dioscoreae has effects of invigorating spleen, invigorating lung, invigorating kidney, and replenishing vital essence. During preparation, peeling, dicing, and pre-cooking for 4-6 minutes for later use.
The walnut has rich nutritive value and is reputed by 'Wansui', 'Changshou' and 'health preserving treasure'. 86% of fat in walnut is unsaturated fatty acid, walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Walnut is sweet in taste and warm in nature, and enters kidney, lung and large intestine meridians. Has effects in invigorating kidney, consolidating semen, strengthening waist, warming lung, relieving asthma, and loosening bowel to relieve constipation. In the manufacturing process, the outer shell and the underwear are removed and pre-cooked for standby.
Red bean is neutral in nature and bitter in taste, and contains abundant proteins and abundant nutrients such as vitamin E, iron, selenium, magnesium, potassium and the like. Has effects of invigorating spleen and kidney, inducing diuresis for removing edema, replenishing blood and tonifying heart. During manufacturing, the raw materials are pre-boiled in boiling water for 35-45 minutes, and then are filtered out by clear water for later use.
The peanut has the main effects of moistening lung to arrest cough, harmonizing stomach, promoting urination and promoting lactation. The peanut has higher nutritive value than common grains, contains protein, fat, mineral substances, various vitamins and other nutrient components, and has higher heat production than meat and eggs. During manufacturing, the raw materials are pre-boiled in boiling water for 30-45 minutes, such as 35 minutes, and then are filtered out by clear water for later use.
The kidney bean has rich nutritive value and high medicinal and health care value, and is a traditional medicinal and edible food in China. During manufacturing, the raw materials are pre-boiled in boiling water for 15-25 minutes, such as 20 minutes, and then are filtered out by clear water for later use.
The mung bean has the effects of clearing summer heat, tonifying qi, quenching thirst and promoting urination. During preparation, impurities are removed, and the paste is washed for later use.
The coix seed is a traditional health food used as both medicine and food in China, and has the effects of inducing diuresis to alleviate edema, tonifying spleen and clearing damp, clearing heat and expelling pus, resisting inflammation and easing pain, enhancing immunity and the like. During preparation, impurities are removed, and the paste is washed for later use.
Example one
The embodiment of the invention discloses golden fungus eight-treasure porridge, which comprises the following components in parts by weight:
5.5% of white granulated sugar, 3.5% of sticky rice, 3.5% of rice, 3.1% of wheat kernel, 1.6% of tremella aurantialba, 0.1% of tremella fuciformis, 2% of red bean, 1.2% of peanut kernel, 1.2% of kidney bean, 0.25% of longan, 0.18% of mung bean, 0.18% of coix seed and the balance of water.
The preparation method comprises the steps of respectively carrying out respective treatment (mainly cleaning and pre-cooking) on the raw materials in advance, then adding molten sugar water, slightly stirring again until all the material components are completely mixed with the sugar water, then filling the mixture into a packaging container by using a constant volume mold, sealing, and finally putting the sealed can into a sterilization pot to be cooked and sterilized at a high temperature, wherein the set high temperature is 115-125 ℃, preferably 121 ℃, and lasts for 30-45 minutes, such as 35 minutes, so that all mould cells contained in the food can be basically killed, and the safety of the filled food is ensured.
Example two
The embodiment of the invention discloses tremella aurantialba, Chinese chestnut and walnut porridge which comprises the following components in parts by weight:
5.6% of white granulated sugar, 3.8% of sticky rice, 3.6% of rice, 3.2% of wheat kernel, 1.5% of tremella aurantialba, 0.1% of tremella fuciformis, 2.8% of Chinese yam, 2.8% of Chinese chestnut, 1% of walnut kernel, 1% of white kidney bean and the balance of water.
The preparation method comprises the steps of respectively carrying out respective treatment (mainly cleaning and pre-cooking) on the raw materials in advance, then adding molten sugar water, slightly stirring again until all the material components are completely mixed with the sugar water, then filling the mixture into a packaging container by using a constant volume mold, sealing, and finally putting the sealed can into a sterilization pot to be cooked and sterilized at a high temperature, wherein the set high temperature is 118-122 ℃, preferably 121 ℃, and lasts for 30-45 minutes, such as 40 minutes, so that all mould cells contained in the food can be basically killed, and the safety of the filled food is ensured.
EXAMPLE III
The third embodiment of the invention discloses tremella aurantialba and oat porridge which comprises the following components in parts by weight:
5.8% of white granulated sugar, 4.1% of sticky rice, 3.9% of rice, 3.3% of wheat kernel, 1.5% of tremella aurantialba, 0.1% of tremella, 3% of oat, 2% of red bean and the balance of water.
The preparation method comprises the steps of respectively carrying out respective treatment (mainly cleaning and pre-cooking) on the raw materials in advance, then adding molten sugar water, slightly stirring again until all the material components are completely and fully mixed with the sugar water, then filling the mixture into a packaging container by using a constant volume mold, sealing, and finally putting the sealed can into a sterilization pot to be cooked and sterilized at high temperature, wherein the set high temperature is 121 ℃ and lasts for 30-45 minutes, such as 38 minutes, so that all mould cells contained in the food can be basically killed, and the safety of the filled food is ensured.
Example four
The fourth embodiment of the invention discloses coarse cereal porridge which comprises the following components in parts by weight:
5.9% of white granulated sugar, 3.5% of sticky rice, 3.2% of rice, 3% of wheat kernel, 1.5% of tremella, 0.12% of tremella, 2.5% of oat, 0.8% of white kidney bean, 2.1% of Chinese chestnut, 2.5% of Chinese yam, 0.8% of walnut kernel, 1.5% of red bean, 1.2% of peanut kernel, 1.2% of kidney bean, 0.2% of longan, 0.15% of mung bean, 0.15% of coix seed and the balance of water.
The preparation method comprises the steps of respectively carrying out respective treatment (mainly cleaning and pre-cooking) on the raw materials in advance, then adding molten sugar water, slightly stirring again until all the material components are completely and fully mixed with the sugar water, then filling the mixture into a packaging container by using a constant volume mold, sealing, and finally putting the sealed can into a sterilization pot to be cooked and sterilized at high temperature, wherein the set high temperature is 121 ℃ and lasts for 35-45 minutes, such as 45 minutes, different raw materials have different sterilization temperatures, and the mold cells in the raw materials are basically killed after the high-temperature long-time sterilization.
EXAMPLE five
The fifth embodiment of the invention discloses rice porridge which comprises the following components in parts by weight:
6% of white granulated sugar, 4.5% of sticky rice, 4.2% of rice, 3.5% of wheat kernel, 1.6% of tremella aurantialba, 0.1% of tremella and the balance of water.
The rice porridge mainly comprises glutinous rice, rice and wheat kernel.
The foregoing description shows and describes several preferred embodiments of the invention, but as aforementioned, it is to be understood that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as expressed herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (7)

1. The canned porridge is characterized by comprising the following material components in percentage by weight: 5-7% of white granulated sugar, 3-5% of glutinous rice, 3-4.5% of rice, 2.8-4% of wheat kernels, 1-2% of tremella aurantialba, 0.05-0.15% of tremella and the balance of water.
2. The can porridge of claim 1, further comprising one or more of the following material components: 2-3.5% of oat, 0.5-1.5% of white kidney bean, 2-3.5% of Chinese chestnut, 2-3.5% of Chinese yam, 0.5-1.5% of walnut kernel, 1-3% of red bean, 1-2% of peanut kernel, 1-2% of kidney bean, 0.1-0.5% of longan, 0.1-0.3% of mung bean and 0.1-0.3% of coix seed.
3. The can porridge of claim 2, wherein the can porridge comprises the following components in percentage by weight:
5.5% of white granulated sugar, 3.5% of sticky rice, 3.5% of rice, 3.1% of wheat kernel, 1.6% of tremella aurantialba, 0.1% of tremella fuciformis, 2% of red bean, 1.2% of peanut kernel, 1.2% of kidney bean, 0.25% of longan, 0.18% of mung bean, 0.18% of coix seed and the balance of water.
4. The can porridge of claim 2, wherein the can porridge comprises the following components in percentage by weight:
5.6% of white granulated sugar, 3.8% of sticky rice, 3.6% of rice, 3.2% of wheat kernel, 1.5% of tremella aurantialba, 0.1% of tremella fuciformis, 2.8% of Chinese yam, 2.8% of Chinese chestnut, 1% of walnut kernel, 1% of white kidney bean and the balance of water.
5. The can porridge of claim 2, wherein the can porridge comprises the following components in percentage by weight:
5.8% of white granulated sugar, 4.1% of sticky rice, 3.9% of rice, 3.3% of wheat kernel, 1.5% of tremella aurantialba, 0.1% of tremella, 3% of oat, 2% of red bean and the balance of water.
6. A method of making a canned porridge as claimed in claims 1 to 5, comprising:
the selected material components are prepared according to respective weight ratio, and then are put into a packaging container with constant volume, and are sealed and sealed;
and (3) boiling and sterilizing the packaged packaging container at high temperature, wherein the set high temperature is 115-125 ℃ and the time is 25-45 minutes.
7. The method of claim 6, wherein the oats, white kidney beans, yams, walnuts, red beans, peanuts, kidney beans are pre-cooked for a period of time before being placed in a constant volume packaging container.
CN202111373319.5A 2021-11-19 2021-11-19 Canned porridge and preparation method thereof Pending CN114052171A (en)

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