CN1579209A - Method for making instant porridge - Google Patents
Method for making instant porridge Download PDFInfo
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- CN1579209A CN1579209A CNA031325572A CN03132557A CN1579209A CN 1579209 A CN1579209 A CN 1579209A CN A031325572 A CNA031325572 A CN A031325572A CN 03132557 A CN03132557 A CN 03132557A CN 1579209 A CN1579209 A CN 1579209A
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- rice
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- millet
- instant
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Abstract
The invention provides a method for making instant congee, poaching the raw materials and then drying them at 55 deg.C-65 deg.C, adding in a bulking machine, making bulking processing at 125 deg.C-128 deg.C, and grinding into 20-200 eyes and making it. It can not only retain the nutrient constituents in the raw materials but also benefits the assimilation and utilization of the nutrient constituents. It has the advantages: easy to assimilate and the nutrition is complete; convenient and short-cut, healthy and safe; easy to store, convenient to transport, and long-validity period; saving energy sources; strong rice fragrance; etc.
Description
(1) technical field
What the present invention relates to is a kind of processing method of instant food.Specifically a kind of processing method of instant gruel based food.
(2) background technology
Along with the quickening of people's rhythm of life, people are increasing to the demand of instant food.Dilated food is the important component part of instant food.It is block that but all now dilated foods all are, and eating method all is an xerophagia, is unfavorable for digesting and assimilating.Congee is Chinese traditional food, but cooks congee with the rice class, needs to consume a large amount of time and the energy.And operate cumbersome.
(3) summary of the invention
The object of the present invention is to provide the preparation method of the instant gruel that nutrition remains intact, nutrition is easy to absorb in a kind of instant, the raw material
The object of the present invention is achieved like this: rice material is dried under 55-65 ℃ of temperature after rinsing, and the oven dry back adds in the bulking machine, carries out expanding treatment under 125-128 ℃ of temperature, grinds to form the 20-200 order again and makes product.The present invention can also comprise like this some features: 1, add by the batching that accounts for rice material weight 2-3% in expanded, rice material after grinding.2, described batching be meat, eggs, fish, milk or make the greengrocery kind one or more under 70-75 ℃ of temperature, dry the powder that grinds to form.3, described rice material is the mixture of a kind of or two or more arbitrary proportion in rice, corn, black rice, scented rice, buckwheat rice, millet, glutinous millet, glutinous rice, sorghum rice, the seed of Job's tears.
The invention has the advantages that: the present invention has selected suitable oven dry, swelling temperature, can keep each nutrition in the rice material not to be destroyed.Through expanded, grind after the easier absorption of nutrition in the raw material.Through testing identity, the absorptivity of the nutrition in the gruel foods that the inventive method is produced can improve more than 75% than the congee that adopts commonsense method to make.If in expanded, rice material after grinding, adding batching, not only can obtain the congee of different taste, satisfy different consumer demands, and can make the nutrition in the product more complete.After adopting product that method of the present invention produces with brewed in hot water is edible, simple and convenient.In a word the present invention have 1, absorb easily, comprehensive nutrition.2, convenient and swift, safe and sanitary.3, store easily, convenient transportation, long shelf-life.4, energy savings.5, advantage such as rice thick flavor etc.Adopt different rice materials and batching to arrange in pairs or groups and to obtain the product of various tastes, multiple nutrients composition.
(4) specific embodiments
For example the present invention is done more detailed description below:
1, be rice material with a kind of in rice, corn, black rice, scented rice, buckwheat rice, millet, glutinous millet, glutinous rice, sorghum rice, the seed of Job's tears, rice material is dried under 55-65 ℃ of temperature after rinsing, the oven dry back adds in the bulking machine, under 125-128 ℃ of temperature, carry out expanding treatment, grind to form the 20-200 order again and make product.
2, be rice material with a kind of in rice, corn, black rice, scented rice, buckwheat rice, millet, glutinous millet, glutinous rice, sorghum rice, the seed of Job's tears, in meat, eggs, fish, milk or the greengrocery a kind of for the batching, rice material is dried under 55-65 ℃ of temperature after rinsing, the oven dry back adds in the bulking machine, under 125-128 ℃ of temperature, carry out expanding treatment, grind to form the 20-200 order again, to prepare burden and under 70-75 ℃ of temperature, carry out drying and grinding into powder, in the ratio that accounts for rice material weight 2-3% will prepare burden with rice material be mixed and made into product.
3, be rice material with a kind of in rice, corn, black rice, scented rice, buckwheat rice, millet, glutinous millet, glutinous rice, sorghum rice, the seed of Job's tears, in meat, eggs, fish, milk or the greengrocery a kind of for the batching, rice material is dried under 60 ℃ of temperature after rinsing, the oven dry back adds in the bulking machine, under 125 ℃ of temperature, carry out expanding treatment, grind to form 100 orders again, to prepare burden and under 70 ℃ of temperature, carry out drying and grinding into powder, in the ratio that accounts for rice material weight 3% will prepare burden with rice material be mixed and made into product.
4, the rice material in the various embodiments described above can be two kinds or a two or more mixture in rice, corn, black rice, scented rice, buckwheat rice, millet, glutinous millet, glutinous rice, sorghum rice, the seed of Job's tears.Batching can be two kinds or a two or more mixture in meat, eggs, fish, milk or the greengrocery.
Claims (4)
1, a kind of preparation method of instant gruel is characterized in that: rice material is dried under 55-65 ℃ of temperature after rinsing, and the oven dry back adds in the bulking machine, carries out expanding treatment under 125-128 ℃ of temperature, grinds to form the 20-200 order again and makes product.
2, the preparation method of instant gruel according to claim 1 is characterized in that: add by the batching that accounts for rice material weight 2-3% in expanded, rice material after grinding.
3, the preparation method of instant gruel according to claim 2 is characterized in that: described batching be meat, eggs, fish, milk or make the greengrocery kind one or more under 70-75 ℃ of temperature, dry the powder that grinds to form.
4, according to the preparation method of claim 1,2 or 3 described instant gruels, it is characterized in that: described rice material is the mixture of a kind of or two or more arbitrary proportion in rice, corn, black rice, scented rice, buckwheat rice, millet, glutinous millet, glutinous rice, sorghum rice, the seed of Job's tears.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031325572A CN1579209A (en) | 2003-08-08 | 2003-08-08 | Method for making instant porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031325572A CN1579209A (en) | 2003-08-08 | 2003-08-08 | Method for making instant porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1579209A true CN1579209A (en) | 2005-02-16 |
Family
ID=34578996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031325572A Pending CN1579209A (en) | 2003-08-08 | 2003-08-08 | Method for making instant porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1579209A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627806B (en) * | 2009-07-27 | 2011-06-22 | 刘洪涛 | Health-preserving porridge |
| CN102308946A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Instant corn particles and production method thereof |
| CN102308943A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Ultrafine fried corn flour and production method thereof |
| CN102640901A (en) * | 2011-02-22 | 2012-08-22 | 汪大为 | Convenient porridge |
| CN102871033A (en) * | 2012-10-31 | 2013-01-16 | 陆静 | Corn spareribs black rice porridge and processing technology thereof |
| CN103371330A (en) * | 2013-06-19 | 2013-10-30 | 杭州唐纳兹食品有限公司 | Preserved egg and lean meat porridge and eating method thereof |
| CN103371331A (en) * | 2013-06-19 | 2013-10-30 | 杭州唐纳兹食品有限公司 | Preserved egg, lean meat and corn porridge and eating method thereof |
| CN104286714A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry type mixed vegetable porridge and preparation method thereof |
| CN104286708A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry-type preserved egg and lean meat porridge and preparation method thereof |
| CN104286713A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry Shiitake mushroom chicken porridge and preparation method thereof |
| CN104286696A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry-type No.1 Scholar porridge (pork giblet porridge) and preparation method thereof |
| CN105029243A (en) * | 2015-09-02 | 2015-11-11 | 湖北神农蜂语生物产业有限公司 | Coix seed Chinese yam honey porridge and making method thereof |
| CN106472969A (en) * | 2015-08-28 | 2017-03-08 | 上海东锦食品集团有限公司 | A kind of snack gruel and its production and use |
-
2003
- 2003-08-08 CN CNA031325572A patent/CN1579209A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627806B (en) * | 2009-07-27 | 2011-06-22 | 刘洪涛 | Health-preserving porridge |
| CN102640901A (en) * | 2011-02-22 | 2012-08-22 | 汪大为 | Convenient porridge |
| CN102308946A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Instant corn particles and production method thereof |
| CN102308943A (en) * | 2011-02-25 | 2012-01-11 | 周耀英 | Ultrafine fried corn flour and production method thereof |
| CN102871033A (en) * | 2012-10-31 | 2013-01-16 | 陆静 | Corn spareribs black rice porridge and processing technology thereof |
| CN103371330B (en) * | 2013-06-19 | 2015-06-17 | 杭州唐纳兹食品有限公司 | Preserved egg and lean meat porridge and eating method thereof |
| CN103371331A (en) * | 2013-06-19 | 2013-10-30 | 杭州唐纳兹食品有限公司 | Preserved egg, lean meat and corn porridge and eating method thereof |
| CN103371331B (en) * | 2013-06-19 | 2015-06-03 | 杭州唐纳兹食品有限公司 | Preserved egg, lean meat and corn porridge and eating method thereof |
| CN103371330A (en) * | 2013-06-19 | 2013-10-30 | 杭州唐纳兹食品有限公司 | Preserved egg and lean meat porridge and eating method thereof |
| CN104286714A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry type mixed vegetable porridge and preparation method thereof |
| CN104286708A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry-type preserved egg and lean meat porridge and preparation method thereof |
| CN104286713A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry Shiitake mushroom chicken porridge and preparation method thereof |
| CN104286696A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry-type No.1 Scholar porridge (pork giblet porridge) and preparation method thereof |
| CN106472969A (en) * | 2015-08-28 | 2017-03-08 | 上海东锦食品集团有限公司 | A kind of snack gruel and its production and use |
| CN105029243A (en) * | 2015-09-02 | 2015-11-11 | 湖北神农蜂语生物产业有限公司 | Coix seed Chinese yam honey porridge and making method thereof |
| CN105029243B (en) * | 2015-09-02 | 2018-12-07 | 湖北神农蜂语生物产业有限公司 | Adlay Chinese yam honey congee and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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