CN115500449A - Manufacturing process and eating method of instant millet congee - Google Patents

Manufacturing process and eating method of instant millet congee Download PDF

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Publication number
CN115500449A
CN115500449A CN202211160841.XA CN202211160841A CN115500449A CN 115500449 A CN115500449 A CN 115500449A CN 202211160841 A CN202211160841 A CN 202211160841A CN 115500449 A CN115500449 A CN 115500449A
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China
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millet
rectangular
parts
congee
instant
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CN202211160841.XA
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Chinese (zh)
Inventor
吴雷
刘奇华
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Anhui Yanzhifang Food Co Ltd
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Anhui Yanzhifang Food Co Ltd
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Priority to CN202211160841.XA priority Critical patent/CN115500449A/en
Publication of CN115500449A publication Critical patent/CN115500449A/en
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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
    • 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
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B5/00—Drying solid materials or objects by processes not involving the application of heat
    • F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
    • F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B2200/00—Drying processes and machines for solid materials characterised by the specific requirements of the drying good
    • F26B2200/06—Grains, e.g. cereals, wheat, rice, corn

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a manufacturing process and an eating method of instant millet congee, and relates to the technical field of food. The invention is prepared from the following raw materials, by weight, 50-60 parts of millet, 20-25 parts of millet powder, 5-10 parts of lotus root starch, 5-10 parts of potato starch and 7-10 parts of dried fruit pieces. The method comprises the following technical processes: (1) millet pretreatment: and (3) primarily screening 50-60 parts of the raw material millet, and then washing the millet by using clear water for later use. (2) Powder screening treatment: 20-25 parts of raw millet powder, 5-10 parts of raw lotus root starch and 5-10 parts of raw potato starch are respectively sieved by a 60-mesh sieve, a 80-mesh sieve and a 80-mesh sieve for later use. The process for preparing the instant millet congee adopts the steps that the steamed millet is directly and quickly placed in the vacuum freeze drying chamber for quick-freezing and drying, the cooked millet with high moisture content is frozen to further expand the millet, the millet after vacuum drying still keeps the appearance, and the rehydration rate in the later period of eating is improved; and the amylose and the amylopectin are matched to increase the instantity; the prepared dried fruit pieces increase the richness and the taste of the millet congee.

Description

Manufacturing process and eating method of instant millet congee
Technical Field
The invention belongs to the technical field of food, and particularly relates to a manufacturing process and an eating method of instant millet congee.
Background
The millet is rich in nutrition, mainly contains carbohydrates, proteins, amino acids, fats, fatty acids, vitamins, mineral substances and the like, has proper proportion of various nutrients and high digestibility, is a good food nutrition source, and is used for recuperating the body by making nourishing porridge with millet in traditional Chinese medicine and folk medicine; with the gradual improvement of the living standard and the concept of nutritional diet, coarse cereal products such as millet congee and the like are more and more favored by people.
The millet congee products on the market at present mainly fall into two categories: three-piece canned non-dehydrated millet congee (similar to eight-treasure congee) and dehydrated millet congee (instant millet congee) needing to be rehydrated before eating. The three-piece canned rice porridge has the defects of heating before eating, high product transportation cost and the like, and the dehydrated millet porridge has the defects of long rehydration time, hard granules after rehydration, light soup and the like due to the characteristics of poor heat stability of millet starch and easy aging of starch after cooling.
In order to improve the fact that dehydrated millet can be quickly rehydrated when being brewed and enable the millet congee to be rich in flavor, the application document provides a manufacturing process of quickly-brewed millet congee.
Disclosure of Invention
The invention aims to provide a process for preparing instant millet congee and an eating method thereof, wherein the process for preparing the instant millet congee adopts the steps that steamed millet is directly and quickly placed in a vacuum freeze drying chamber for quick-freezing and drying, the cooked millet with high moisture content is frozen to further expand the millet, the millet after vacuum drying still keeps the appearance shape, and the rehydration rate during later eating is improved; and the amylose and the amylopectin are matched to increase the instantity; the prepared dried fruit pieces increase the richness and the taste of the millet congee.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a process for preparing instant millet congee, which comprises the following raw materials (by weight portion) 50-60 parts of millet, 20-25 parts of millet powder, 5-10 parts of lotus root starch, 5-10 parts of potato starch and 7-10 parts of dried fruit pieces.
The method comprises the following technical processes:
(1) millet pretreatment: and (3) primarily screening 50-60 parts of the raw material millet, and then washing the millet by using clear water for later use.
(2) Powder screening treatment: 20-25 parts of raw millet powder, 5-10 parts of raw lotus root starch and 5-10 parts of raw potato starch are respectively sieved by a 60-mesh sieve, a 80-mesh sieve and a 80-mesh sieve for later use.
(3) And (2) soaking, namely placing 50-60 parts of the raw material millet pretreated in the step (1) into a basin, injecting water, placing the whole body into a thermostat, wherein the water surface exceeds the upper end of the millet by two centimeters, and the thermostat is set to be 10 ℃ for soaking time of 6-8 hours.
(4) And (4) steaming, namely taking the millet soaked in the step (3) out, controlling water and spreading the millet in a tray, then placing a plurality of trays into movable brackets, integrally placing the movable brackets into a steaming cabinet by using a mechanical forklift, locking a cabinet door for steaming operation, wherein the steaming time is 20 minutes, and then naturally cooling the millet for 30 minutes along with the steaming cabinet.
(5) And (4) performing vacuum freeze drying, namely forking the millet steamed in the step (4) together with the movable bracket and the trays out of the steaming cabinet by using a mechanical forklift and moving the millet out of the steaming cabinet to the front of a vacuum freeze drying cabin, driving the movable bracket to prop up all the trays, rapidly pushing the trays to a support laminate in the vacuum freeze drying cabin, and then closing a cabin door, wherein the vacuum freezing temperature is-40 to-35 ℃, and the drying time is 5-6 hours.
(6) And (3) packaging, namely independently packaging the millet particle aluminum foil bags dried in the step (5), mixing the millet powder, the lotus root starch and the potato starch treated in the step (2), and independently packaging the mixture by using the aluminum foil bags, and independently packaging the crushed dried fruits by using the aluminum foil bags.
In a preferred embodiment of the present invention, the crushed dried fruits comprise one or more of chestnuts, castanea henryi, pili nuts, hazelnuts, cashews, walnuts, melon seeds, pine nuts, almonds, ginkgo nuts, pistachios, pecans, desert fruits, torreya seeds, pumpkin seeds, peanuts, badam, hawaii nuts, and cranberries.
As a preferred technical scheme of the invention, the movable bracket comprises a frame, a hand-operated jack, a plurality of layers of tray frames which are arranged in the frame and used for placing the tray, and a linkage supporting component used for jacking the tray; the rack comprises a rectangular bottom frame; two pairs of rectangular tubes are fixed on the two frames in the length direction of the rectangular bottom frame; the upper ends of the two pairs of rectangular tubes are connected into two door-shaped frames which are arranged in parallel through two cross rods; a lifting plate is arranged between the two cross rods, and the middle part of the lifting plate is provided with an upwards arched semicircular groove part; a base transverse plate is fixed between the two frames in the length direction of the rectangular bottom frame; the hand-operated jack is installed above the transverse plate of the base.
As a preferred technical solution of the present invention, the tray frame includes a rectangular frame; a plurality of rectangular supporting plates are fixed between the two inner walls of the rectangular frame in the length direction; a plurality of first rectangular through holes which vertically penetrate through are formed in two ends of the rectangular frame; a first roller is installed in the first rectangular through hole, and the first roller protrudes to the upper side of the rectangular frame.
As a preferred technical scheme of the invention, the linkage supporting component comprises four linkage rectangular rods, a plurality of roller brackets, two connecting transverse rods and a connecting longitudinal rod; two slots are respectively formed at two ends of the connecting cross rod; the outer wall of the rectangular pipe is provided with a rectangular long hole matched with the linkage rectangular rod; a plurality of second rectangular through holes which are vertically and directionally matched with the roller wheel brackets are formed in the connecting side wall of the rectangular tube and the tray frames, and the second rectangular through holes are positioned in the upper half part between every two adjacent tray frames; the linkage rectangular rod is provided with a plurality of rectangular jacks which are in splicing fit with the end parts of the roller brackets; the roller wheel bracket penetrates through the second rectangular through hole and then is installed on the rectangular jack in an inserted manner; the opposite side walls of the lower ends of the two rectangular tubes on the same side are provided with third rectangular through holes which are vertically matched with the connecting cross rods in a guiding manner; the connecting cross rod penetrates through the third rectangular through hole to the inside of the rectangular pipe, and the lower end of the linkage rectangular rod is inserted into the connecting cross rod; the two connecting longitudinal rods are connected with the linkage rectangular rods through two bolts, and two ends of each connecting longitudinal rod are respectively provided with a rectangular clamping groove matched with the connecting transverse rod; and a threaded through hole is formed in the center of the rectangular clamping groove.
As a preferred technical solution of the present invention, the roller bracket includes a rectangular pallet; a plurality of second gyro wheels are installed through two lug seats to rectangle layer board upper surface.
A quick-brewing millet congee is prepared according to a preparation process of the quick-brewing millet congee and comprises a cooked dehydrated millet bag, a millet powder, lotus root starch and potato starch mixed bag and a dried fruit crushed bag.
An eating method of instant millet congee is obtained by mixing the instant millet congee, and comprises the following mixing steps:
step one, mixing and packaging millet flour, lotus root starch and potato starch, pouring the mixture into a container, adding the same volume of cold boiled rice, stirring until the mixture is completely dissolved, and pouring the cooked and dehydrated millet bags into the container.
And step two, slowly pouring boiling water into the container in the step one while stirring until the millet flour, the lotus root starch and the potato starch are completely cooked, properly increasing or decreasing the water quantity of the viscosity of the millet congee according to eating habits, and then covering a cover on the container to be braised for 5 minutes.
And step three, taking the dried crushed fruit bags, and pouring the dried crushed fruit into the container in the step two for eating.
The invention has the following beneficial effects:
1. the process for quickly brewing the millet congee adopts the steps that the steamed millet is directly and quickly placed in the vacuum freeze-drying chamber for quick-freezing and drying, the cooked millet with high moisture content is frozen to further expand the millet, the appearance of the millet after vacuum drying is still kept, and the rehydration rate in the later period of eating is improved; and the amylose and the amylopectin are matched to increase the instantity; the prepared dried fruit pieces increase the richness and the taste of the millet congee.
2. The millet powder, the lotus root starch and the potato starch in the quickly-brewed millet congee are used as amylose and amylopectin to be mixed to obtain the thick paste part of the millet congee, so that the faint scent of millet is guaranteed, the addition of the amylose increases the overall flavor and the nutritional ingredients, and the added dry fruit pieces further increase the edible nutritional value of the quickly-brewed millet congee.
3. The rack of the movable bracket and the tray frame are used for installing a plurality of layers of trays, the hand jacks and the linkage bearing components synchronously jack the plurality of layers of trays to be conveniently and quickly switched and pushed to the support layer plates in the vacuum freeze drying cabin, so that hot steamed millet can be quickly and directly cooled, and the process requirements are met.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic view of the structure of the tray of the present invention installed inside a movable bracket.
Fig. 2 is a front view of fig. 1.
FIG. 3 is a schematic view of the tray supported and laterally pushed by the linking support component in the movable bracket.
Figure 4 is a front view of the movable carriage with the articulating prop member supporting the tray in a laterally pushed position.
Figure 5 is a left side view of the tray being lifted and laterally pushed by the linkage of the support assembly within the mobile carrier.
Figure 6 is a schematic view of the movable carrier removal linkage support assembly.
Fig. 7 is a partially enlarged view of a portion a in fig. 6.
Fig. 8 is a schematic structural view of the movable bracket.
Fig. 9 is a partial enlarged view of fig. 8 at B.
Fig. 10 is a schematic structural view of the interlocking rectangular bar.
Fig. 11 is a schematic structural view of the roller bracket.
Fig. 12 is a schematic view of the structure of the connecting rail.
FIG. 13 is a schematic view of the structure of the connecting vertical rod.
In the drawings, the components represented by the respective reference numerals are listed below:
1-tray, 2-movable bracket, 3-frame, 4-hand jack, 5-tray frame, 6-linkage bearing component, 31-rectangular bottom frame, 32-rectangular pipe, 33-cross bar, 34-lifting plate, 35-base cross plate, 36-rectangular long hole, 37-second rectangular through hole, 38-third rectangular through hole, 51-rectangular frame, 52-rectangular support plate, 53-first rectangular through hole, 54-first roller, 61-linkage rectangular rod, 62-roller bracket, 63-connection cross bar, 64-connection longitudinal rod, 611-rectangular jack, 621-rectangular supporting plate, 622-second roller, 631-slot and 641-rectangular slot.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of instant millet porridge. The process comprises the following steps:
among them, millet is a food generally used in human cereals. The current cooking process of the millet congee is to clean the millet firstly, and the millet congee can be soaked or not soaked before being cooked in a pot, the millet congee can be cooked within 20 to 30 minutes, and the cooked millet congee is thick and has millet grains in a particle cooked state. In order to obtain instant millet gruel, starch is added into cooked millet.
Among them, in the process of drying millet, especially when the cooked millet congee is cooled and air-dried, the millet material in the millet congee is very easy to break, and the characteristics of high protein content and high amylose content are combined, the rehydration and half-growth after drying are difficult, so that the freezing temperature and the vacuum drying time need to be controlled very accurately in order to reduce the rehydration difficulty after drying.
In order to improve the flavor and the nutritive value of the instant millet congee, the instant millet congee is prepared from the following raw materials, by weight, 50-60 parts of millet, 20-25 parts of millet powder, 5-10 parts of lotus root starch, 5-10 parts of potato starch and 7-10 parts of dry fruit pieces.
The method comprises the following technical processes:
(1) millet pretreatment: and (3) primarily screening 50-60 parts of the raw material millet, and then washing the millet by using clear water for later use.
(2) Powder screening treatment: sieving 20-25 parts of millet powder, 5-10 parts of lotus root starch and 5-10 parts of potato starch respectively with a 60-mesh sieve, a 80-mesh sieve and a 80-mesh sieve for later use.
(3) Soaking, namely placing 50-60 parts of the raw material millet pretreated in the step (1) into a water basin, injecting water, placing the whole millet into a thermostat, wherein the water surface exceeds the upper end of the millet by two centimeters, and the thermostat is set to be 10 ℃ for 6-8 hours.
(4) And (4) steaming, namely taking the millets soaked in the step (3) out, controlling water and spreading the millets in a tray 1, then placing a plurality of trays 1 in movable brackets 2, integrally placing the movable brackets 2 in the steaming cabinet by using a mechanical forklift, locking a cabinet door for steaming operation, wherein the steaming time is 20 minutes, and naturally cooling the millets for 30 minutes along with the steaming cabinet.
(5) And (4) performing vacuum freeze drying, namely forking the millet steamed in the step (4), the movable bracket 2 and the trays 1 out of the steaming cabinet by using a mechanical forklift and moving the millet out of the steaming cabinet to the front of a vacuum freeze drying cabin, driving the movable bracket 2 to prop up all the trays 1, rapidly pushing the trays 1 to a support laminate in the vacuum freeze drying cabin, and then closing a cabin door, wherein the vacuum freezing temperature is-40 to-35 ℃, and the drying time is 5-6 hours. The millet steamed in a thermal state is conveniently and quickly conveyed to a vacuum freeze-drying cabin for direct cooling through the combination of the tray 1 and the movable bracket 2, the millet is further expanded by freezing the cooked millet with high moisture content, the appearance of the millet after vacuum drying is still maintained, and the rehydration rate in the later period is improved.
(6) And (3) packaging, namely independently packaging the millet granule aluminum foil bags dried in the step (5), mixing the millet flour, the lotus root starch and the potato starch processed in the step (2), and then independently packaging the mixture by using the aluminum foil bags, and independently packaging the crushed dry fruits by using the aluminum foil bags.
The process for quickly brewing the millet congee adopts the steps that the steamed millet is directly and quickly placed in the vacuum freeze-drying chamber for quick-freezing and drying, the cooked millet with high moisture content is frozen to further expand the millet, the appearance of the millet after vacuum drying is still kept, and the rehydration rate in the later period of eating is improved; and the amylose and the amylopectin are matched to increase the instantity; the prepared dried fruit pieces increase the richness and the taste of the millet congee.
Wherein the dried crushed fruit comprises one or more of semen Castaneae, castanea henryi, pili nut, semen Coryli Heterophyllae, fructus Anacardii, semen Juglandis, semen Benincasae, semen Pini, semen Armeniacae amarum, semen Ginkgo, pistachio nut, fructus Vaccariae, semen Hydnocarpi, desert fruit, semen Torreyae, semen Benincasae, semen Cucurbitae, semen Arachidis Hypogaeae, sweet almond, macadamia nut, and cranberry. Preferably badam, cranberry, chestnut, cashew nut, and walnut.
As shown in fig. 1-6, the movable bracket 2 comprises a frame 3, a hand jack 4, a plurality of layers of tray frames 5 arranged in the frame 3 and used for placing the tray 1, and a linkage supporting component 6 used for jacking the tray 1; the frame 3 comprises a rectangular bottom frame 31; two pairs of rectangular tubes 32 are fixed on the two frames in the length direction of the rectangular bottom frame 31; the upper ends of the two pairs of rectangular tubes 32 are connected into two door-shaped frames which are arranged in parallel through two cross bars 33; a lifting plate 34 is arranged between the two cross rods 33, and the middle part of the lifting plate 34 is provided with an upwardly arched semicircular groove part; a base transverse plate 35 is fixed between the two frames in the length direction of the rectangular bottom frame 31; hand jack 4 is installed above base diaphragm 35.
As shown in fig. 7, the tray frame 5 includes a rectangular frame 51; a plurality of rectangular supporting plates 52 are fixed between the two inner walls of the rectangular frame 51 in the length direction; a plurality of first rectangular through holes 53 which vertically penetrate through are formed in both ends of the rectangular frame 51; the first rectangular through hole 53 is installed with a first roller 54, and the first roller 54 protrudes above the rectangular frame 51.
As shown in fig. 8-13, the linking support assembly 6 includes four linking rectangular rods 61, a plurality of roller brackets 62, two connecting cross rods 63 and one connecting vertical rod 64; two ends of the connecting cross rod 63 are respectively provided with a slot 631; the outer wall of the rectangular tube 32 is provided with a rectangular long hole 36 matched with the linkage rectangular rod 61; a plurality of second rectangular through holes 37 which are vertically guided and matched with the roller bracket 62 are formed in the connecting side wall of the rectangular tube 32 and the tray frame 5, and the second rectangular through holes 37 are positioned in the upper half part between two adjacent tray frames 5; the linkage rectangular rod 61 is provided with a plurality of rectangular insertion holes 611 which are in insertion fit with the end parts of the roller brackets 62; the roller bracket 62 is inserted into the rectangular insertion hole 611 after passing through the second rectangular through hole 37; the opposite side walls of the lower ends of the two rectangular pipes 32 on the same side are provided with third rectangular through holes 38 which are vertically matched with the connecting cross rod 63 in a guiding manner; the connecting cross rod 63 penetrates through the third rectangular through hole 38 to the inside of the rectangular pipe 32, and the lower end of the linkage rectangular rod 61 is inserted on the connecting cross rod 63; the two connecting longitudinal rods 64 are connected with the linkage rectangular rods 61 through two bolts, and two ends of each connecting longitudinal rod 64 are respectively provided with a rectangular clamping groove 641 matched with the connecting transverse rod 63; the center of the rectangular slot 641 is provided with a threaded through hole.
As shown in fig. 11, the roller bracket 62 includes a rectangular blade 621; a plurality of second rollers 622 are mounted on the upper surface of the rectangular supporting plate 621 through the double-lug seats.
The frame 3 of the movable bracket 2 and the tray frame 5 are used for installing a plurality of layers of trays 1, the hand jack 4 and the linkage bearing component 6 synchronously lift the plurality of layers of trays 1 and push the trays to a supporting laminate in a vacuum freeze drying cabin conveniently and quickly, hot steamed millet is convenient to quickly and directly cool, and the process requirements are met.
A quick-brewing millet congee is prepared according to a preparation process of the quick-brewing millet congee and comprises a cooked dehydrated millet bag, a millet powder, lotus root starch and potato starch mixed bag and a dried fruit crushed bag.
An eating method of instant millet congee is obtained by blending the instant millet congee, and comprises the following blending steps:
step one, mixing and packaging millet flour, lotus root starch and potato starch, pouring the mixture into a container, adding the same volume of cold boiled rice, stirring until the mixture is completely dissolved, and pouring the cooked and dehydrated millet bags into the container.
And step two, slowly pouring boiling water into the container in the step one while stirring until the millet flour, the lotus root starch and the potato starch slurry are completely cooked, increasing and decreasing the water quantity according to the eating habit in the viscosity of the millet congee, covering a cover on the container, and stewing for 5 minutes, wherein enough time is left for the millet to be rehydrated to a full, expanded and non-half-cooked state.
Step three, taking a dried fruit fragment bag, and pouring the almonds, the dried cranberries, the Chinese chestnuts, the cashews and the walnuts in the dried fruit fragment into the container in the step two for eating.
The millet flour, the lotus root starch and the potato starch in the instant millet congee are used as amylose and amylopectin to be mixed to obtain thick paste of the millet congee, the whole flavor and the nutritional ingredients are increased by adding the amylose while the faint scent of the millet is guaranteed, and the edible nutritional value of the instant millet congee is further increased by adding the dry fruit pieces.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (8)

1. A manufacturing process of instant millet congee is characterized in that:
the millet flour is prepared from the following raw materials, by weight, 50-60 parts of millet, 20-25 parts of millet flour, 5-10 parts of lotus root starch, 5-10 parts of potato starch and 7-10 parts of dried fruit pieces;
the method comprises the following technical processes:
(1) millet pretreatment: primarily screening 50-60 parts of raw material millet, and then washing the millet by using clear water for later use;
(2) powder screening treatment: respectively sieving 20-25 parts of millet powder, 5-10 parts of lotus root starch and 5-10 parts of potato starch with a 60-mesh sieve, a 80-mesh sieve and a 80-mesh sieve for later use;
(3) soaking, namely placing 50-60 parts of the raw material millet pretreated in the step (1) into a water basin, injecting water, wherein the water surface exceeds the upper end of the millet by two centimeters, and placing the whole into a thermostat, wherein the temperature of the thermostat is set to 10 ℃, and the soaking time is 6-8 hours;
(4) steaming, namely taking the millet soaked in the step (3), taking out the millet, controlling water, flatly paving the millet into a tray (1), then placing a plurality of trays (1) into a movable bracket (2), integrally placing the movable bracket (2) into a steaming cabinet by using a mechanical forklift, locking a cabinet door for steaming operation, wherein the steaming time is 20 minutes, and naturally cooling the millet along with the steaming cabinet for 30 minutes;
(5) performing vacuum freeze drying, namely forking the millet steamed in the step (4) together with the movable bracket (2) and the plurality of trays (1) out of the steaming cabinet by using a mechanical forklift and moving the millet out of the steaming cabinet to the front of a vacuum freeze drying cabin, driving the movable bracket (2) to prop up all the trays (1), rapidly pushing the trays (1) to a supporting laminate in the vacuum freeze drying cabin, then closing a cabin door, wherein the vacuum freezing temperature is-40 to-35 ℃, and the drying time is 5 to 6 hours;
(6) and (3) packaging, namely independently packaging the millet granule aluminum foil bags dried in the step (5), mixing the millet flour, the lotus root starch and the potato starch processed in the step (2), and then independently packaging the mixture by using the aluminum foil bags, and independently packaging the crushed dry fruits by using the aluminum foil bags.
2. The process of claim 1, wherein the dried pieces of fruit comprise one or more of chestnuts, castanea henryi, pili nuts, hazelnuts, cashews, walnuts, melon seeds, pine nuts, almonds, ginkgo nuts, pistachios, pecans, desert fruits, torreya seeds, pumpkin seeds, peanuts, almonds, macadamia nuts, cranberries.
3. The process for manufacturing the instant millet congee according to claim 2, wherein the movable bracket (2) comprises a frame (3), a hand-operated jack (4), a plurality of layers of tray frames (5) arranged in the frame (3) for placing the trays (1) and a linkage supporting component (6) for jacking the trays (1);
the frame (3) comprises a rectangular bottom frame (31); two pairs of rectangular tubes (32) are fixed on two frames in the length direction of the rectangular bottom frame (31); the upper ends of the two pairs of rectangular tubes (32) are connected into two door-shaped frames which are arranged in parallel through two cross rods (33); a lifting plate (34) is arranged between the two cross rods (33), and a semicircular groove part which is arched upwards is arranged in the middle of the lifting plate (34); a base transverse plate (35) is fixed between the two frames in the length direction of the rectangular bottom frame (31); hand jack (4) are installed base diaphragm (35) top.
4. A process for manufacturing a fast-brewing porridge according to claim 3, characterized in that the tray rack (5) comprises a rectangular frame (51); a plurality of rectangular supporting plates (52) are fixed between the two inner walls of the rectangular frame (51) in the length direction; a plurality of first rectangular through holes (53) which vertically penetrate through are formed in both ends of the rectangular frame (51); a first roller (54) is installed in the first rectangular through hole (53), and the first roller (54) protrudes above the rectangular frame (51).
5. The process for preparing a quick-brewing millet congee according to the claim 4, wherein the linkage supporting component (6) comprises four linkage rectangular rods (61), a plurality of roller brackets (62), two connecting cross rods (63) and a connecting vertical rod (64); two ends of the connecting cross rod (63) are respectively provided with a slot (631); the outer wall of the rectangular pipe (32) is provided with a rectangular long hole (36) matched with the linkage rectangular rod (61); a plurality of second rectangular through holes (37) which are vertically and directionally matched with the roller bracket (62) are formed in the connecting side wall of the rectangular tube (32) and the tray frame (5), and the second rectangular through holes (37) are positioned in the upper half part between every two adjacent tray frames (5); the linkage rectangular rod (61) is provided with a plurality of rectangular insertion holes (611) which are in insertion fit with the end part of the roller bracket (62); the roller bracket (62) penetrates through the second rectangular through hole (37) and then is inserted and installed on the rectangular insertion hole (611); the opposite side walls of the lower ends of the two rectangular tubes (32) on the same side are provided with third rectangular through holes (38) which are vertically guided and matched with the connecting cross rods (63); the connecting cross rod (63) penetrates through the third rectangular through hole (38) to the inside of the rectangular pipe (32), and the lower end of the linkage rectangular rod (61) is inserted into the connecting cross rod (63); the two connecting longitudinal rods (64) are connected with the linkage rectangular rod (61) through two bolts, and two ends of each connecting longitudinal rod (64) are respectively provided with a rectangular clamping groove (641) matched with the connecting transverse rod (63); and a threaded through hole is formed in the center of the rectangular clamping groove (641).
6. A process for the manufacture of instant millet congee according to claim 5 characterized in that said roller carriage (62) comprises rectangular shaped plates (621); a plurality of second gyro wheels (622) are installed through two lug seats to rectangle layer board (621) upper surface.
7. An instant millet congee, characterized in that the instant millet congee manufacturing process according to claim 6 comprises cooked dehydrated millet bags, mixed bags of millet flour, lotus root starch and potato starch and crushed bags of dried fruits.
8. An eating method of instant millet congee, characterized in that the instant millet congee brewing according to claim 7 comprises the following brewing steps:
step one, mixing millet flour, lotus root starch and potato starch, packaging the mixture in a container, adding the same volume of cold boiled rice, stirring the mixture until the mixture is completely dissolved, and then packaging cooked and dehydrated millet in the container;
step two, slowly pouring boiling water into the container in the step one while stirring until the millet flour, the lotus root starch and the potato starch are completely cooked, and then covering a cover on the container to stew for 5 minutes;
step three, taking the dried fruit pieces, packaging, and pouring the dried fruit pieces into the container in the step two for eating.
CN202211160841.XA 2022-09-22 2022-09-22 Manufacturing process and eating method of instant millet congee Pending CN115500449A (en)

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CN108738841A (en) * 2018-04-28 2018-11-06 锡山区先锋家庭农场 A kind of liftable Flower-planting support
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CN110771796A (en) * 2019-11-05 2020-02-11 东北农业大学 Processing method of instant millet congee
CN211185802U (en) * 2019-10-13 2020-08-07 易苏英 Vacuum freeze drying kettle for deep processing of vegetables
CN111854417A (en) * 2020-08-07 2020-10-30 沈阳航天新阳速冻设备制造有限公司 Food vacuum freeze drying is frame car for equipment
CN214875054U (en) * 2021-07-12 2021-11-26 陆河县果田生态农业科技有限公司 Goods shelves are transported to green plum for green plum freeze-drying equipment
CN216906706U (en) * 2021-05-11 2022-07-08 上海老滇凰生物科技有限公司 Freeze-drying and fresh-keeping equipment for queen bee embryo and royal jelly

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CN102305517A (en) * 2011-06-19 2012-01-04 上海东富龙科技股份有限公司 Method for automatically transferring material drug freeze-drying tray to freeze drier ply
CN102967138A (en) * 2012-12-12 2013-03-13 上海东富龙科技股份有限公司 Integral feeding and discharging trolley for freezedryer
CN106509607A (en) * 2016-11-03 2017-03-22 武夷学院 Instant millet congee and preparation method thereof
CN106993751A (en) * 2017-04-12 2017-08-01 新疆丰谷丝路农业科技有限公司 Freeze method, fast food milled congee of milled congee and preparation method thereof
CN108738841A (en) * 2018-04-28 2018-11-06 锡山区先锋家庭农场 A kind of liftable Flower-planting support
CN109122871A (en) * 2018-08-24 2019-01-04 上海纽贝滋营养乳品有限公司 A kind of preparation method of infant goat milk powder
CN211185802U (en) * 2019-10-13 2020-08-07 易苏英 Vacuum freeze drying kettle for deep processing of vegetables
CN110771796A (en) * 2019-11-05 2020-02-11 东北农业大学 Processing method of instant millet congee
CN111854417A (en) * 2020-08-07 2020-10-30 沈阳航天新阳速冻设备制造有限公司 Food vacuum freeze drying is frame car for equipment
CN216906706U (en) * 2021-05-11 2022-07-08 上海老滇凰生物科技有限公司 Freeze-drying and fresh-keeping equipment for queen bee embryo and royal jelly
CN214875054U (en) * 2021-07-12 2021-11-26 陆河县果田生态农业科技有限公司 Goods shelves are transported to green plum for green plum freeze-drying equipment

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