CN115553456A - Production method of peanut tremella vegetable porridge - Google Patents
Production method of peanut tremella vegetable porridge Download PDFInfo
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- CN115553456A CN115553456A CN202210035429.9A CN202210035429A CN115553456A CN 115553456 A CN115553456 A CN 115553456A CN 202210035429 A CN202210035429 A CN 202210035429A CN 115553456 A CN115553456 A CN 115553456A
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- 241001506047 Tremella Species 0.000 title claims abstract description 30
- 235000020232 peanut Nutrition 0.000 title claims abstract description 30
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 28
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 25
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 25
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000021395 porridge Nutrition 0.000 title claims abstract description 16
- 241001553178 Arachis glabrata Species 0.000 title abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 239000002352 surface water Substances 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004945 emulsification Methods 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000011049 filling Methods 0.000 claims abstract description 3
- 210000000582 semen Anatomy 0.000 claims abstract description 3
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 26
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 7
- 230000007613 environmental effect Effects 0.000 description 6
- 241000723353 Chrysanthemum Species 0.000 description 4
- 235000007516 Chrysanthemum Nutrition 0.000 description 4
- 244000067456 Chrysanthemum coronarium Species 0.000 description 4
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to a processing method of food, and relates to a production method of peanut, tremella and vegetable porridge, which is implemented according to the following steps: (1) Soaking semen Arachidis Hypogaeae and Tremella in NaCl and Na 2 CO 3 In an aqueous solution of (a); (2) Washing the soaked materials, and drainingSurface moisture is treated in a microwave field; (3) Grinding the treated materials, adding clear water, stirring uniformly, boiling and then carrying out ultrasonic emulsification treatment; (4) Cleaning vegetables, draining surface water, shredding, mixing the emulsified material obtained in the step (3) with vegetable shreds, salt and chicken essence, steaming at high temperature for sterilization, naturally cooling, and filling into containers or food bags to obtain the peanut and tremella vegetable porridge. The product obtained by the invention has the advantages of easily accepted color and luster, prominent peanut fragrance, sticky product state caused by the pectin released by the tremella, soft and comfortable mouthfeel and reasonable nutrition collocation.
Description
Technical Field
The invention belongs to a processing method of food, and relates to a production method of peanut, tremella and vegetable porridge.
Background
Peanuts are also named as Changshengguo fruits, are one of nuts which are abundant in yield and wide in eating range in China, are rich in nutrition, good in taste and cheap and good in quality, can be used as fried peanuts, boiled peanuts, spiced peanut kernels and the like, and can also be used as peanut milk, peanut juice, peanut butter and the like. The tremella is also called as white fungus, has the beauty of the crown in the fungus, is soft, pure white and rich in elasticity, is rich in selenium, dietary fiber and tremella polysaccharide, has a health care function, and is popular among people as the traditional edible fungus in China. The existing peanut white fungus vegetable combination product generally has the defects of strong fishy smell, poor color, difficulty in storage and transportation and the like.
Disclosure of Invention
The invention aims to provide the production method of the peanut and tremella vegetable porridge, which is easy to accept in color and luster, prominent in peanut fragrance, sticky in product state due to the pectin released by tremella, soft and comfortable in taste and reasonable in nutrition.
In order to solve the technical problem, the invention is realized as follows:
the production method of the peanut and tremella vegetable porridge can be implemented according to the following steps:
(1) Soaking semen Arachidis Hypogaeae and Tremella in NaCl and Na 2 CO 3 In an aqueous solution of (a);
(2) Washing the soaked materials in the step (1), draining the surface water, and placing in a microwave field for treatment;
(3) Grinding the materials treated in the step (2), adding clear water, uniformly stirring, cooking and then carrying out ultrasonic emulsification treatment;
(4) Cleaning vegetables, draining surface water, shredding, mixing the emulsified material obtained in the step (3) with vegetable shreds, salt and chicken essence, steaming at high temperature for sterilization, naturally cooling, and filling into a container or a food bag to obtain the peanut and tremella vegetable porridge.
As a preferred scheme, the vegetables are Chinese cabbage or crowndaisy chrysanthemum.
Further, in the step (1), the peanuts and the tremella are soaked in NaCl and Na which are 0.05 to 0.15 mass percent respectively and have the same mass 2 CO 3 In an aqueous solution of (a).
Further, in the step (1), the mass ratio of the feed liquid is 1 to 4 to 8; the temperature of the solution is 10 to 30 ℃, and the soaking time is 5 to 36 hours.
Further, in the step (2), the microwave output frequency is 2450 +/-50 MHz, the microwave output power is 60-90 KW, and the environmental temperature and humidity are 10-30 ℃ and 40-70% respectively.
Further, in the step (3), the material processed in the step (2) is ground to 50-70 meshes, then clear water is added according to the material-water ratio of 1;
further, in the step (4) of the invention, the emulsified material in the step (3) is mixed with the vegetable shreds, the salt and the chicken essence according to the mass ratio of 100.
Compared with the prior art, the invention has the following characteristics:
(1) With NaCl and Na 2 CO 3 The aqueous solution of (A) is used as a foaming material, and NaCl and Na are controlled 2 CO 3 The proportion of the ingredients and the ratio of the peanut to the tremella can effectively remove part of fishy smell and protect the color of the product, and the pectin released by the tremella makes the product sticky and can further strengthen the color of the product; the microwave treatment can sterilize and remove peculiar smell without influencing the flavor of the product; and the ultrasonic emulsification can make the appearance of the product uniform and stable. Food additives such as antiseptic and stabilizer are not added.
(2) The process flow is simple and convenient for production, the package can be complex and simple, and the product is easy to store and transport.
(3) The compound seasoning is matched with Chinese cabbage or crowndaisy chrysanthemum, and only the salt and the chicken essence are added, so that the seasoning is suitable for the taste of the broad masses. The optional range of the vegetables is timely and properly adjusted in season.
The present invention will be further described with reference to the following embodiments. The scope of the invention is not limited to the following expressions.
Detailed Description
Example 1
Cleaning raw materials of peanut and tremella, soaking in NaCl and Na with mass fraction of 0.10% 2 CO 3 The mass ratio of the raw materials to the solution is 1:4, the water temperature is 20 ℃, and the soaking time is 10 hours.
Fishing out the soaked raw materials, washing for 2 times by using clear water, draining the surface water, and treating in a microwave field for 30 minutes, wherein the microwave output frequency is 2450 +/-50 MHz, the microwave output power is 60KW, and the environmental temperature and humidity are respectively 20 ℃ and 50%. Grinding the raw materials to 50-70 meshes, adding clean water according to the material water ratio of 1:1, stirring uniformly, heating, cooking, and performing ultrasonic emulsification treatment.
Cleaning Chinese cabbage, draining surface water, shredding, mixing the emulsified material, the shredded Chinese cabbage, the salt and the chicken essence according to a mass ratio of 100.
Example 2
Cleaning raw materials of peanut and tremella, soaking in NaCl and Na with mass fraction of 0.05% 2 CO 3 The ratio of the raw materials to the solution is 1:6, the water temperature is 30 ℃, and the soaking time is 20 hours.
Fishing out the soaked raw materials, washing for 2 times by using clear water, draining the surface water, and treating in a microwave field for 30 minutes, wherein the microwave output frequency is 2450 +/-50 MHz, the microwave output power is 90KW, and the environmental temperature and the environmental humidity are respectively 30 ℃ and 60%. Grinding the raw materials to 50-70 meshes, adding clear water according to the ratio of material to water of 1.5, stirring uniformly, heating, boiling, and then carrying out ultrasonic emulsification treatment.
Cleaning Chinese cabbage, draining surface water, shredding, mixing the emulsified material, the shredded Chinese cabbage, the salt and the chicken essence according to a mass ratio of 100.
Example 3
Cleaning raw materials of peanut and tremella, soaking in NaCl and Na with mass fraction of 0.15% 2 CO 3 The ratio of the raw materials to the solution is 1:8, the water temperature is 30 ℃, and the soaking time is 36 hours.
Fishing out the soaked raw materials, washing for 2 times by using clear water, draining the surface water, and treating in a microwave field for 30 minutes, wherein the microwave output frequency is 2450 +/-50 MHz, the microwave output power is 90KW, and the environmental temperature and the environmental humidity are respectively 30 ℃ and 70 ℃. Grinding the raw materials to 50-70 meshes, adding clean water according to the material water ratio of 1:1, stirring uniformly, heating, cooking, and performing ultrasonic emulsification treatment.
Cleaning the crowndaisy chrysanthemum, draining surface water, shredding, mixing the emulsified material, the crowndaisy chrysanthemum shreds, the salt and the chicken essence according to a mass ratio of 100.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The production method of the peanut, tremella and vegetable porridge is characterized by comprising the following steps:
(1) Soaking semen Arachidis Hypogaeae and Tremella in NaCl and Na 2 CO 3 In an aqueous solution of (a);
(2) Washing the soaked material in the step (1), draining surface water, and placing in a microwave field for treatment;
(3) Grinding the materials treated in the step (2), adding clear water, uniformly stirring, cooking and then carrying out ultrasonic emulsification treatment;
(4) Cleaning vegetables, draining surface water, shredding, mixing the emulsified material obtained in the step (3) with vegetable shreds, salt and chicken essence, steaming at high temperature for sterilization, naturally cooling, and filling into a container or a food bag to obtain the peanut and tremella vegetable porridge.
2. The production method of the peanut tremella vegetable porridge as claimed in claim 1, wherein the production method comprises the following steps: the vegetables are Chinese cabbage or caulis et folium Chrysanthemi Segeti.
3. The production method of the peanut tremella vegetable porridge as claimed in claim 2, wherein the production method comprises the following steps: in the step (1), peanuts and tremella are soaked in NaCl and Na which are 0.05 to 0.15 mass percent of equal mass respectively 2 CO 3 In an aqueous solution of (a).
4. The production method of the peanut tremella vegetable porridge as claimed in claim 3, wherein the production method comprises the following steps: in the step (1), the mass ratio of the feed liquid is 1; the temperature of the solution is 10 to 30 ℃, and the soaking time is 5 to 36 hours.
5. The production method of the peanut tremella vegetable porridge as claimed in claim 4, wherein the production method comprises the following steps: in the step (2), the microwave output frequency is 2450 +/-50 MHz, the microwave output power is 60-90 KW, and the ambient temperature and humidity are respectively 10-30 ℃ and 40-70%.
6. The production method of the peanut tremella vegetable porridge as claimed in claim 5, wherein the production method comprises the following steps: in the step (3), the material treated in the step (2) is ground to 50-70 meshes, then clear water is added according to the material-water ratio of 1 to 0.8-1.5, the mixture is stirred uniformly, and ultrasonic emulsification treatment is carried out after the mixture is cooked thoroughly.
7. The production method of the peanut tremella vegetable porridge as claimed in claim 6, wherein the production method comprises the following steps: in the step (4), the emulsified material in the step (3) is mixed with the vegetable shreds, the salt and the chicken essence according to the mass ratio of 100.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210035429.9A CN115553456A (en) | 2022-01-13 | 2022-01-13 | Production method of peanut tremella vegetable porridge |
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| CN202210035429.9A CN115553456A (en) | 2022-01-13 | 2022-01-13 | Production method of peanut tremella vegetable porridge |
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2022
- 2022-01-13 CN CN202210035429.9A patent/CN115553456A/en active Pending
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| Title |
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| 美食一生: "花生银耳粥的做法", pages 1 - 5, Retrieved from the Internet <URL:www.meishi13.com/cai/29426.html> * |
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