CN115211523A - Seafood instant porridge and preparation method thereof - Google Patents

Seafood instant porridge and preparation method thereof Download PDF

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Publication number
CN115211523A
CN115211523A CN202111104597.0A CN202111104597A CN115211523A CN 115211523 A CN115211523 A CN 115211523A CN 202111104597 A CN202111104597 A CN 202111104597A CN 115211523 A CN115211523 A CN 115211523A
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seafood
quinoa
parts
grains
powder
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罗伟
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the technical field of B01F, and more particularly relates to instant seafood porridge and a preparation method thereof. An instant seafood porridge comprises, by weight, 50-70 parts of grains, 4-15 parts of coarse grain powder, 1-5 parts of glutinous rice powder, 4-9 parts of seafood, 0.05-0.1 part of sweetening agent and 5-13 parts of edible plant roots and stems. The seafood instant porridge has a certain effect of reducing three highs, has good taste and fragrance, can promote digestion, has a good appetite effect, and enhances the immunity of people.

Description

Seafood instant porridge and preparation method thereof
Technical Field
The invention relates to the technical field of B01F, and more particularly relates to instant seafood porridge and a preparation method thereof.
Background
At present, fast food is more and more popular, CN201910771603 obtains chenopodium quinoa and chia seed instant porridge by adopting quinoa flour, glutinous rice flour, chia seed flour, bean flour, oat flour, traditional Chinese medicine conditioning powder, corn flour, rice germ powder and white granulated sugar, and the chenopodium quinoa and chia seed instant porridge has the advantages of good nutrition and digestion promotion, but the unique grass aroma and nut aroma of chenopodium quinoa are not obvious, and the problems of low production efficiency and high temperature and light stability caused by various chenopodium quinoa are not solved; CN201210109570 provides a seafood porridge by using glutinous rice, diced carrot, mushroom, dried scallop, shelled shrimp, salt, cooking wine, chicken soup, and sucrose fatty acid ester, which is suitable for large-scale development, but it does not contain quinoa, the appetite of users is poor, and the high-temperature stability needs to be improved.
Disclosure of Invention
Aiming at some problems in the prior art, the invention provides instant seafood porridge which comprises 50-70 parts of grains, 4-15 parts of coarse grain powder, 1-5 parts of glutinous rice powder, 4-9 parts of seafood, 0.05-0.1 part of sweetener and 5-13 parts of edible plant roots and stems in parts by weight.
In one embodiment, the instant seafood porridge comprises 55 parts of grains, 12 parts of coarse grain powder, 3 parts of glutinous rice powder, 8 parts of seafood, 0.1 part of sweetener and 8 parts of edible plant roots and stems in parts by weight.
In one embodiment, the grain is selected from one or more of red beans, mung beans, oats, wheat, quinoa.
Preferably, the cereal grain comprises oats.
The applicant has found that the addition of oats increases the immunity of the user and has the effect of reducing the three highs at the same time.
Preferably, the grains also comprise quinoa, wherein the quinoa is black quinoa, white quinoa and red quinoa, and the weight ratio is (2-2.5): 1: (0.3-0.8), more preferably 2.2:1:0.5.
preferably, the oats are 13-20wt%, more preferably 16wt% of the grain.
In experiments, the applicant finds that the fragrance of single grains is weak, even if more single quinoa is added, although the single quinoa has the taste of grains, the fragrance of the quinoa is thin, the appetite of a user is reduced, and meanwhile, the fragrance of the quinoa is further reduced due to the addition of the oat, and the applicant unexpectedly finds that when the grains comprise the black quinoa, the white quinoa and the red quinoa in a weight ratio of (2-2.5): 1: (0.3-0.8), especially 2.2:1:0.5 hour, simultaneously, when the oat is 13-20wt% of the corn, the seafood instant porridge that obtains this moment has full-bodied grass fragrance and nut faint scent, the applicant thinks the mixture of this specific proportion's different corn when possible reason, in the in-process of preparation, its grain of different particle diameters makes black chenopodium quinoa, white chenopodium quinoa, red chenopodium quinoa under the mutually supporting of this application other raw materials on the one hand, its specific grass faint scent and nut faint scent can permeate through the healthy molecular gap in the seafood instant porridge of macromolecular chain adhesion that leads to of beta glucan in the oat and release, on the other hand, the setting of 3 kinds of different corn in this application, in the in-process of preparation, can fully interact with the hydrone, play the effect of its inside embryo.
In one embodiment, the coarse grain powder is selected from one or more of corn flour, millet flour, sorghum flour, tartary buckwheat bran flour and coix seed flour.
Preferably, the coarse grain powder is corn flour and tartary buckwheat bran powder.
Preferably, the weight ratio of the corn flour to the tartary buckwheat bran powder is 1: (0.1-0.5), more preferably 1:0.3.
preferably, the corn flour is processed by any one of hot air drying, spray drying and vacuum freeze drying.
Further preferably, the corn flour is the corn flour which is subjected to hot air drying treatment.
The corn flour subjected to hot air drying treatment is purchased from the accredited union food limited company.
Preferably, the grain diameter of the corn flour subjected to hot air drying treatment is 80-100 meshes.
The hot air drying corn flour with the grain diameter of 80-120 meshes is obtained by sieving hot air drying corn flour which is purchased from Yinfu food Co., ltd in Xinghuai and is subjected to 80-100 meshes of sieve.
The applicant finds in experiments that when black quinoa, white quinoa and red quinoa in a specific ratio of the present application are used simultaneously, a long preparation time is required to obtain seafood instant porridge with uniform taste, and production efficiency is reduced, and in addition, the applicant finds that when a small amount of coarse food grain powder is added, the coarse food grain powder comprises the following components in a weight ratio of 1: the corn flour and the tartary buckwheat bran powder (0.1-0.5), in particular to the corn flour which is subjected to hot air drying treatment, when the particle size of the corn flour is 80-100 meshes, the situation of low production efficiency brought by the quinoa, the quinoa and the quinoa in the application is avoided, the applicant considers that the possible reason is that long-chain protein molecules, starch molecules, fat molecules and the like of the corn flour which is subjected to hot air drying are promoted by external force to perform molecular motion, so that the corn flour presents an irregular river-shaped microscopic surface, in the process of boiling in water, competitive adsorption with the quinoa, the quinoa and hot water molecules is reduced, after the quinoa, the quinoa and the quinoa fully adsorb the hot water molecules, the molecules in the corn flour are fully stretched, and the rutin in the tartary buckwheat bran powder and the bran powder jointly play a role in bearing each raw material, so that each raw material is subjected to the heat action of the water molecules in different directions.
The seafood is not particularly limited in the present application, and may be selected conventionally by those skilled in the art.
In one embodiment, the seafood is abalone meat.
The sweetener described herein is not particularly limited and may be routinely selected by those skilled in the art.
In one embodiment, the sweetener is honey.
In one embodiment, the edible plant roots are selected from one or more of Dioscorea opposita, dioscorea opposita and Dioscorea opposita.
Preferably, the edible plant rhizome is yam.
The applicant of a patent of seafood and quinoa porridge previously applied by the applicant discovers that layering and precipitation can occur after the seafood and quinoa porridge is exposed to the sun for a certain time, and the applicant discovers in experiments that when specific grains and roughage powder exist in the application and edible roots are vegetable yams, the obtained seafood and quinoa porridge can not be precipitated and delaminated even if the seafood and quinoa porridge is placed at 25 ℃ for a week again after being placed at 40 ℃ for a week.
The invention provides a preparation method of the seafood instant porridge, which comprises the following steps: soaking the grains for 1-1.5h, cooking for 12-15min, washing with cold water for 5-10min, adding the grains and water 2-3 times the weight of the grains into a container, adding coarse grain powder, glutinous rice powder and edible plant rhizome into the container, cooking for 8-12min, adding seafood, continuing to cook for 5-8min, and adding sweetener to obtain the final product.
In one embodiment, the preparation method of the seafood instant porridge comprises the following steps: soaking the grains for 1.2h, cooking for 13min, washing with cold water for 8min, adding the grains and water 2.8 times the weight of the grains into a container, adding coarse grain powder, glutinous rice flour and edible plant roots and stems into the container, cooking for 10min, adding seafood, continuing to cook for 6min, and adding sweetener.
In one embodiment, the edible plant rhizome is cut to 5-10mm and added to the container, preferably the edible plant rhizome is cut to 8mm and added to the container.
In addition, the applicant unexpectedly finds that when the edible plant roots are cut to 5-10mm and added into the container, and meanwhile, the seafood instant porridge comprises 55 parts by weight of grains, 12 parts by weight of coarse grain powder, 3 parts by weight of glutinous rice powder and 8 parts by weight of edible plant roots, the heat preservation performance of the seafood instant porridge can be improved, and the seafood instant porridge has a certain temperature after being heated and placed at 10 ℃ for 1 hour, so that the seafood instant porridge is convenient to carry by people. The applicant believes that the saponin component, the starch sugar invertase and the amylase can be fully released under the action of heat of the yam serving as the specific length for possible reasons, the saponin component, the starch sugar invertase and the amylase can be promoted to act with the glutinous rice flour, the coarse grain flour and the grain component molecules, and broken and unbroken molecular straight chains and side chains are obviously lapped.
In one embodiment, the seafood is cut to 1-3mm and added to the container, preferably cut to 2 mm.
Compared with the prior art, the invention has the following beneficial effects:
(1) The addition of the oat increases the immunity of a user and has the function of reducing the three highs;
(2) By adopting the specific black quinoa, white quinoa and red quinoa in the application, the problems of green grass fragrance and nut faint scent caused by oat are avoided;
(3) According to the application, the corn flour subjected to hot air drying treatment is matched with the tartary buckwheat bran powder, so that the problem of low production efficiency caused by the addition of black chenopodium quinoa, white chenopodium quinoa and red chenopodium quinoa is solved;
(4) According to the application, the yam, specific grains and coarse grain powder are coordinated, so that the high-temperature stability is improved;
(5) In the application, the Chinese yam is cut to a specific length and acts together with the glutinous rice flour, the grains and the coarse grain flour in a specific weight part, so that the heat preservation performance of the seafood instant porridge is improved;
(6) The seafood instant porridge has the certain effect of reducing high blood pressure, high blood sugar and high blood fat, has good taste and faint scent, can promote digestion, has a good appetite effect, and enhances the immunity of people.
Detailed Description
The present invention is illustrated by the following specific embodiments, but is not limited to the specific examples given below.
Examples
Example 1
Embodiment 1 of the invention provides instant seafood porridge which comprises, by weight, 50 parts of grains, 4 parts of coarse grain powder, 1 part of glutinous rice powder, 4 parts of seafood, 0.05 part of sweetener and 5 parts of edible plant roots.
The grains are oat, black quinoa, white quinoa and red quinoa, and the weight ratio of the black quinoa, the white quinoa and the red quinoa is 2:1:0.3; the oats accounted for 13wt% of the grain.
The coarse grain powder is corn powder and tartary buckwheat bran powder, and the weight ratio is 1:0.1; the corn flour is the corn flour which is dried by hot air, is purchased from the Lianfu food Co., ltd of Xinghuai, and has the particle size of 80-100 meshes.
The seafood is abalone meat.
The sweetener is honey.
The edible plant rhizome is Dioscorea opposita Thunb.
The preparation method of the seafood instant porridge comprises the following steps: soaking the grains for 1h, cooking for 12min, washing with cold water for 5min, adding the grains and 2 times of the grains of water into a container, adding coarse food grain powder and glutinous rice powder into the container, cutting off the edible plant roots to 5mm, adding into the container, continuing to cook for 8min, adding the seafood cut off to 1mm, continuing to cook for 5min, and adding the sweetener to obtain the seafood seasoning.
Example 2
The embodiment 2 of the invention provides instant seafood porridge which comprises, by weight, 70 parts of grains, 15 parts of coarse grain powder, 5 parts of glutinous rice flour, 9 parts of seafood, 0.1 part of sweetening agent and 13 parts of edible plant roots and stems.
The grains are oat, black quinoa, white quinoa and red quinoa, and the weight ratio of the black quinoa, the white quinoa and the red quinoa is 2.5:1:0.8; the oat accounts for 20wt% of the grain;
the coarse grain powder is corn powder and tartary buckwheat bran powder, and the weight ratio is 1:0.5; the corn flour is the corn flour which is dried by hot air, is purchased from the Lianfu food Co., ltd of Xinghuai, and has the particle size of 80-100 meshes.
The seafood is abalone meat.
The sweetener is honey.
The edible plant rhizome is Chinese yam.
The preparation method of the seafood instant porridge comprises the following steps: soaking the grains for 1.5h, cooking for 15min, washing for 10min with cold water, adding the grains and 3 times of water into a container, adding coarse grain powder and glutinous rice flour into the container, cutting edible plant roots to 10mm, adding into the container, continuing to cook for 12min, adding seafood cut to 3mm, continuing to cook for 8min, and adding sweetener to obtain the product.
Example 3
Embodiment 3 of the invention provides instant seafood porridge which comprises, by weight, 55 parts of grains, 12 parts of coarse grain powder, 3 parts of glutinous rice powder, 8 parts of seafood, 0.1 part of sweetener and 8 parts of edible plant roots.
The grains are oat, black quinoa, white quinoa and red quinoa, and the weight ratio of the black quinoa, the white quinoa and the red quinoa is 2.2:1:0.5; the oat accounts for 16wt% of the grain;
the coarse grain powder is corn powder and tartary buckwheat bran powder, and the weight ratio is 1:0.3; the corn flour is the corn flour which is dried by hot air, is purchased from the Lianfu food Co., ltd of Xinghuai, and has the particle size of 80-100 meshes.
The seafood is abalone meat.
The sweetener is honey.
The edible plant rhizome is Chinese yam.
The preparation method of the seafood instant porridge comprises the following steps: soaking the grains for 1.2h, cooking for 13min, washing for 8min with cold water, adding the grains and water with 2.8 times of the grains into a container, adding coarse grain powder and glutinous rice powder into the container, cutting edible plant roots to 8mm, adding into the container, continuing to cook for 10min, adding seafood with the cut size of 2mm, continuing to cook for 6min, and adding sweetener to obtain the product.
Example 4
Example 4 of the present invention provides an instant seafood porridge, which is the same as example 3 in the specific implementation manner, except that the grains are oat and quinoa, and the oat accounts for 16wt% of the grains.
The specific implementation mode of the preparation method of the seafood instant porridge is the same as that of the example 3.
Example 5
The embodiment 5 of the invention provides instant seafood porridge, which is the same as that in embodiment 3 in the specific implementation mode, and is characterized in that the coarse food grain powder is corn flour, the corn flour is obtained by vacuum freeze-drying, the coarse food grain powder is purchased from Xian Jinkungfang plant technology development Limited company, and the particle size is 80-100 meshes.
The specific implementation mode of the preparation method of the seafood instant porridge is the same as that of the example 3.
Example 6
Embodiment 6 of the invention provides a seafood instant porridge, which is the same as embodiment 3 in specific implementation mode, and is different in that the edible rhizome is iron stick Chinese yam.
The specific implementation mode of the preparation method of the seafood instant porridge is the same as that of the example 3.
Performance evaluation
1. Sensory testing: selecting 5 volunteers with good smell for sensory evaluation, and dividing the total into 10 points, wherein 8-10 points are as follows: the fragrance and the fragrance of the nuts are strong; 4-7 min: the fragrance and the fragrance of nuts are general; 0-3 min: faint scent and nut fragrance, the 10 volunteers had a rest for 2min after testing one sample and then testing the next sample again, and finally, the total evaluation scores of the 10 volunteers in each example were recorded. The total score is superior when it exceeds 40, good when it is 20-40, and poor when it is less than 20.
2. And (3) stability testing: the seafood instant porridge obtained in the examples 1 to 6 is respectively put into a container with the diameter of 7cm and placed at 40 ℃ for 1 week, then placed at 25 ℃ for 1 week, and whether the height of the upper layer liquid is increased or not is recorded, and the increase rate is recorded as qualified if the height is increased within 20%, otherwise, the seafood instant porridge is recorded as unqualified.
TABLE 1
Figure BDA0003271622450000061
Figure BDA0003271622450000071

Claims (10)

1. An instant seafood porridge is characterized by comprising 50-70 parts of grains, 4-15 parts of coarse grain powder, 1-5 parts of glutinous rice powder, 4-9 parts of seafood, 0.05-0.1 part of sweetening agent and 5-13 parts of edible plant roots and stems in parts by weight; the grain is selected from one or more of semen Phaseoli, semen Phaseoli Radiati, herba Avenae Fatuae, semen Tritici Aestivi, and rhizoma et radix Veratri.
2. The seafood instant porridge of claim 1, wherein the grains comprise oats in an amount of 13-20wt% of the grains.
3. The seafood instant porridge as claimed in claim 2, wherein the grains further comprise quinoa, wherein the quinoa is black quinoa, white quinoa and red quinoa, and the weight ratio is (2-2.5): 1: (0.3-0.8).
4. The seafood instant porridge according to any one of claims 1 to 3, wherein the coarse grain powder is selected from one or more of corn flour, millet flour, sorghum flour, tartary buckwheat bran flour and coix seed flour.
5. The seafood instant porridge according to claim 4, wherein the coarse grain powder is corn flour and tartary buckwheat bran powder in a weight ratio of 1: (0.1-0.5).
6. The seafood instant porridge according to claim 5, wherein the corn flour is corn flour which is subjected to any one of hot air drying, spray drying and vacuum freeze drying.
7. The seafood instant porridge according to claim 6, wherein the grain size of the corn flour subjected to hot air drying treatment is 80-100 meshes.
8. The seafood instant porridge according to any one of claims 5 to 7, wherein the edible plant roots are selected from one or more of Dioscorea opposita Thunb, dioscorea opposita Thunb and Dioscorea opposita Thunb.
9. A method for preparing the seafood instant porridge according to any one of claims 1 to 8, which comprises the following steps: soaking the grains for 1-1.5h, cooking for 12-15min, washing with cold water for 5-10min, adding the grains and water 2-3 times the weight of the grains into a container, adding coarse grain powder, glutinous rice powder and edible plant rhizome into the container, cooking for 8-12min, adding seafood, continuing to cook for 5-8min, and adding sweetener to obtain the final product.
10. The method for preparing the seafood instant porridge according to claim 9, wherein the edible plant rhizome is cut to 5-10mm and added into a container.
CN202111104597.0A 2021-09-22 2021-09-22 Seafood instant porridge and preparation method thereof Pending CN115211523A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110226700A (en) * 2019-07-15 2019-09-13 成都中医药大学 A kind of quinoa instant gruel and preparation method thereof
CN110463996A (en) * 2019-08-21 2019-11-19 成都大学 A kind of quinoa surprise Asia seed reconstitutes congee and preparation method thereof
CN111264754A (en) * 2020-01-23 2020-06-12 罗伟 Seafood and quinoa wheat porridge capable of reducing blood sugar, blood pressure and blood fat and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110226700A (en) * 2019-07-15 2019-09-13 成都中医药大学 A kind of quinoa instant gruel and preparation method thereof
CN110463996A (en) * 2019-08-21 2019-11-19 成都大学 A kind of quinoa surprise Asia seed reconstitutes congee and preparation method thereof
CN111264754A (en) * 2020-01-23 2020-06-12 罗伟 Seafood and quinoa wheat porridge capable of reducing blood sugar, blood pressure and blood fat and preparation method thereof

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