CN1579218A

CN1579218A - Method for making instant porridge by dewatering multi-kind porridges and using freezing vacuum drying technology

Info

Publication number: CN1579218A
Application number: CNA031527515A
Authority: CN
Inventors: 宋述孝
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-08-16
Filing date: 2003-08-16
Publication date: 2005-02-16

Abstract

The invention relates to a manufacturing method for dehydrated porridge, which concretely is a manufacturing method for an instant porridge made up by dehydrating many kinds of porridges (such as rice porridge, millet porridge, and so on) into solid type with freezing vacuum dehydration technology. The character lies in it is made up of through steps of material rinsing, preprocessing, steaming, seasoning, cooling, freezing, vacuum drying, dampproof packaging. The invention can reserve original nutrition elements; it can be eaten after being immersed with water.

Description

A kind of method of making instant congee after using Lyophilisation technique for making with the dehydration of multiple congee

The invention belongs to the gruel foods manufacture field, particularly a kind of freezing vacuum dehydration technique that adopts is sloughed the preparation method that moisture forms the instant congee of solid shape with the multiple congee (as rice congee, milled congee, minced preserved egg with rice gruel, sowens, mixed congee etc.) of shortening.

Rice products such as rice millet contain various nutrition, and it is main food with it that China has 2/3rds people approximately, but its boiling time is all long, if often or everyday cook, then seeming wastes time and energy.Though the mixed congee of prior art, ground rice etc. can save the time of boiling,, newly do not boil the mouthfeel and the nutrition of congee when edible because processing method is limit.

The objective of the invention is to improve the deficiencies in the prior art and provide a kind of and use Lyophilisation technique for making that multiple congee is made into both can to save the method that the boiling time can keep the constant instant congee of the original nutrition taste of congee,

The objective of the invention is to finish by following steps.

A kind of preparation method of dewatered rice gruel is characterized in that this preparation method mainly may further comprise the steps:

1, material cleaning: required rice is reached its supplies elutriation altogether or cleans up removal impurity;

2, preliminary treatment: with the in addition preliminary treatment as required of required supplies, as soaking etc.;

3, boiling: will eluriate good rice and add all supplies and Mi Rongliang 8-14 water doubly under normal pressure boiling 20-50 minute, so that fully suction of rice, water content reaches more than 70%;

4, seasoning: well-done congee is added flavouring such as salt, pepper powder and mix up taste;

5, cooling: the congee that will mix up flavor is cooled fast to room temperature with method such as blow a cold wind over;

6, quick-frozen: will cool off good congee and be scooped in the magazine of definite shape, and put into temperature and be-18 ℃ to-40 ℃ quick freezing repository quick-frozen, the central temperature that reaches each entity will be lower than-18 ℃;

7, vacuum drying: the congee that quick-frozen is good is put into the vacuum storehouse that vacuum is lower than 133pa and is dehydrated, and is lower than 3% until the water content of each entity nuclear core;

8, damp-prrof packing: the congee that drying is good is packaged go in the vacuum damp-proofing packing finished product.

Embodiments of the invention are as follows:

Embodiment one: the dehydration Minced Pork Congee with Preserved Egg

1, material cleans: required rice is eluriated totally, got ready required auxiliary material lime-preserved egg, green onion, lean meat etc.;

2, preliminary treatment: smash lime-preserved egg to pieces the adding a little oil, green onion is cut into chopped spring onion, cut into slices after lean meat is salted, standby;

3, boiling: will eluriate that good rice adds lime-preserved egg and lean meat is mixed thoroughly, the water that adds 10 times of Mi Rongliang boiling 40 minutes under normal pressure, so that fully suction of rice, water content reaches more than 70%;

6, quick-frozen: will cool off good congee and be scooped in the magazine of definite shape, and put into temperature and be-20 ℃ quick freezing repository quick-frozen, and will be lower than-18 ℃ until the central temperature of each entity;

7, vacuum drying: it is that the vacuum storehouse of 80Pa dehydrates that the congee that quick-frozen is good is put into vacuum, makes the water content of each entity nuclear core be lower than 3%;

Embodiment two: the dehydration mixed congee

1, material cleans: required rice is eluriated totally, removed impurity;

2, preliminary treatment: required supplies mung bean, red bean, cashew nut, peanut, longan, red date etc. are eluriated totally, the water maceration,

3, boiling: the water that mung bean, red bean, cashew nut, peanut, longan, the red date that will eluriate good rice and maceration adds 12 times of Mi Rongliang in the lump boiling 30 minutes under normal pressure, so that rice fully absorbs water, water content reaches more than 70%; As follows embodiment one.

Claims

1, a kind of method of making instant congee after using the vacuum freezedrying dehydration technique with the dehydration of multiple congee, it is characterized in that its be congee boil the dehydration of back utilization Lyophilisation technique for making be made into can instant solid block.

2, a kind of method of making instant congee after using the vacuum freezedrying dehydration technique with the dehydration of multiple congee as claimed in claim 1 is characterized in that multiple congee is meant the gruel foods as rice congee, milled congee, sowens, minced preserved egg with rice gruel, mixed congee.

3, a kind of method of making instant congee after using the vacuum freezedrying dehydration technique with the dehydration of multiple congee as claimed in claim 1 is characterized in that its manufacturing process mainly may further comprise the steps:

(1), material cleans: rice that will be required and its supplies elutriation or clean up altogether, go

The removal of impurity;

(2), preliminary treatment: with the in addition preliminary treatment as required of required supplies, as soaking

Deng;

(3), boiling: will eluriate good rice and add all supplies and Mi Rongliang 8-14

Water doubly under normal pressure boiling 20-50 minute is so that rice is fully inhaled

Water, water content reach more than 70%;

(4), seasoning: well-done congee is added flavouring such as salt, pepper powder and mix up flavor

The road;

(5), cooling: the congee that will mix up flavor is cooled fast to room temperature with method such as blow a cold wind over;

(6), quick-frozen: will cool off good congee and be scooped in the magazine of definite shape, and put into temperature

Degree is quick-frozen in-18 ℃ to-40 ℃ the quick freezing repository, reaches each in fact

The central temperature of body will be lower than-18 ℃;

(7), vacuum drying: the congee that quick-frozen is good is put into the vacuum storehouse that vacuum is lower than 133pa

In dehydrate, be lower than until the water content of each entity nuclear core

3％；

(8), damp-prrof packing: the congee that drying is good is packaged go in the vacuum damp-proofing packing finished product.