CN1586283A - Method for producing soaked rice, gruel foods and its products - Google Patents
Method for producing soaked rice, gruel foods and its products Download PDFInfo
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- CN1586283A CN1586283A CNA2004100630619A CN200410063061A CN1586283A CN 1586283 A CN1586283 A CN 1586283A CN A2004100630619 A CNA2004100630619 A CN A2004100630619A CN 200410063061 A CN200410063061 A CN 200410063061A CN 1586283 A CN1586283 A CN 1586283A
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Abstract
The production process of soaked cooked rice and gruel food includes: A. cooking rice, bean and other material via pre-treatment through frying, stoving, microwave heating, oil frying, steaming or pressurized heating to obtain dry material, and compounding the dry material with water, meat, fish, fruit, melon and sweetener to obtain salty or sweet soaked cooked rice and gruel food; B. combining the dry material with seasoning and packing to obtain instant dry soaked cooked rice and gruel food; C. adding food thickener into the product of A to obtain jelly-like soaked cooked rice and gruel food; and D. adding food thickener packet into the product of B to obtain jelly-like instant dry soaked cooked rice and gruel food.
Description
Invention field: the invention belongs to field of food, relate generally to the manufacture method of a kind of gruel, gruel foods.
Background technology: as mixed congee, lotus-seed gruel, the canned or non-canned food of congee with mung beans class, generally mostly be sweet food, sticky, the inconvenient eating of mouthfeel on the current market; Though market also occurs the convenience type gruel, its preparation method be with rice, beans material be the boiling slaking again drying handle packing, the defective that local flavor exists the grain of rice easily to sink to the bottom usually is also different with gruel of the present invention, gruel foods on local flavor, mouthfeel, matter structure, method.
The main solution of the present invention is: A, will do stir-fry after rice, the preliminary treatment of beans material, the heat baking, heating using microwave, expanded, oil heating or the boiling processing excessively of pressurized, heated, obtain being the material of natural strong fragrance, heat irreversible characteristic, with the dry ripe wood material of gained with water, prepare with meat fish melon and fruit sweetener and auxiliary material, make can be salty can sweet, higher gruel, the congee based article that contains soup stock moisture of nutrition calorific value; B or with the dry ripe rice of gained, beans material the compound mode of matching with instant noodles, respectively and the seasoning of matching with it, auxiliary material carry out assembly packaging, make gruel, the congee based article of drying, convenience type; C, overcome material and easily sink to the bottom defective, add the individual features food thickening agent in the manufacturing process, but make mixed congee, congee, gruel, lotus-seed gruel, sweet mung bean soup based food that gelatin, flow-like or gel is jelly presentation thixotropy desaturation for improving the goods local flavor; D, in the gruel of convenience type, congee based article, match an amount of food thickening agent of parcel, during use thickener is sprinkled into and follows the boiling water dissolving in rice, the bean material, obtain convenience type gruel, the congee based article of fo instant gel or tool thickening feature.
Summary of the invention: the object of the invention provides manufacture method of a kind of gruel, gruel foods and products thereof.
One of the inventive method is:with a kind of or several mixing of rice, beans, nuts and kernels material, earlier material is heated pre-ripe processing, make hydrophilic material convert the heat irreversible characteristic to, can suppress rice, the excessive expansion gelatinization when poach of beans particle, make rice, beans material generate a kind of natural strong fragrance and color and luster again by high temperature; The material of the pre-ripe processing of gained is manufactured mixed congee, congee, gruel, lotus-seed gruel, sweet mung bean soup class known method to have now, hot plate processing through bath, packaging sterilizing obtains the smooth Bu of mouthfeel and sticks with paste, and can be gruel, the congee based article that sweet food or salty food contain soup stock moisture.
Two of the inventive method is: with a kind of or several mixing of rice, beans, nuts and kernels material, earlier material is heated maturation process, obtain being natural strong fragrance and heat irreversible characteristic material, with gained dry rice, bean material and the seasoning of matching with it, auxiliary material, the compound mode of matching with existing instant noodles is carried out assembly packaging respectively, during use with rice, bean material and the seasoning of matching, auxiliary material towards boiling water Hybrid Heating edible, make the convenience type gruel, the congee based article that add the water heating by the user; Or in the seasoning of matching, auxiliary material, increase the parcel food thickening agent, in use with thickener in company with the product material heating for dissolving of washing by water in the lump, make instant quick-frozen gel or contain convenience type gruel, the congee based article of thickener feature.
Three of the inventive method is: utilize food thickening property agent characteristic or different manner of formulation, the gel product that can prepare two kinds of methods, two kinds of gel product methods of its preparation comprise: A, contain in the gruel, congee based article process of soup stock moisture in preparation, selection has thickening property, gelling, pseudoplastic behavior, thixotropic thickner or its compound adhesive, addition is generally except that gelatin between the 0.015%-1% of total amount ratio, is down gruel, the congee based article that gelatin, flow-like or gel is jelly presentation thixotropy desaturation but make to leave standstill at normal temperature; B, in producing drying, convenience type gruel, congee based article, select the food thickening agent of fo instant gel or tool thickening property, get its powdery or thickener be ground into powdery, preparing and packaging becomes corresponding an amount of small component to pack, the thickener that matches as goods; Also can thickener and compounding ingredient that matched, that performance is compatible is hybrid packed, follow the boiling water dissolving during use, promptly be convenience type gruel, the congee based article of gelatin phenomenon after the cooling.
Four of the inventive method is: adding saline taste accent, auxiliary material comprise vegetables, meat, fish compounding ingredient in the production of articles process, make the gruel, the congee based article that satisfy the daily nutrition needs and be saline taste, or adding sweet taste accent, auxiliary material comprise sugar, melon, fruit compounding ingredient in goods, make the gruel, the congee based article that are sweet taste; Or with vegetables, meat, fish, melon, really, spice and salt, carbohydrate seasoning, auxiliary material comprise food thickening agent, dewater, concentrate processing with well-established law respectively and be mixed with the small component assembly packaging, can be sweet or salty multiple local flavor, add seasoning, the auxiliary material that match as convenience type gruel, congee based article.
Five of the inventive method is: can take dry heat, oily excessively heating to carry out preheating, maturation process to described rice, beans, nuts and kernels material, method comprises rice, bean material doing stir-fry, hot baking, heating using microwave, expanded mode pressurized, heated, or inserts the oily Wen Zhongjing oil bath below 200 ℃ Celsius and be heated ripe in advance; Heating means can be grasped the temperature and time variation relation by equipment, also can look rice with sense organ, the beans material is heated to aromatic flavour, surface color deepens or it is sallow to show slightly, burnt when red from fire cooling cooling; Also can take the wet method heating, rice, bean material are added thermal maturation by steam or boiling, standby after cooling or dry the processing.
Six of the inventive method is: can directly adopt living rice, beans, nuts and kernels material to carry out dry heat or the oily heat treated of mistake according to product needed, also can be with rice, beans, nuts and kernels material earlier with moisture or to add leavening agent moistening or carry out dry heat again after the boiling slaking, cross oily heating process, make rice, beans material form comparatively loose, expanded particle through hot environment dehydration, obtain with the boiling water infusion be edible or heating hot plate can be not sticky rice, beans material; Or interpolation is fragrant accordingly, is the flavor thing in rice, beans, the heating of nuts and kernels material, preprocessing process, comprises sugar wine spice and green onion garlic dish juice class seasoning material, makes rice, the beans material of desired taste and color and luster.
In preparation to rice, beans, nuts and kernels material granule bigger than normal give crushing and screening earlier, and take corresponding processing technology respectively, by produce to need add or match required meat, fish, vegetables, melon and fruit, sugar, water and seasoning, auxiliary material comprise food thickening agent, emulsifying agent, leavening agent, in order to adjust nutrition, local flavor, mouthfeel and the moisture of goods; The known method that described processing technology is used for preparation mixed congee, congee, gruel, lotus seeds, congee with mung beans and meat, fish materials processing and food thickening agent comprises material preliminary treatment, dehydration, concentrates, refrigeration, sterilization packaging.
Though the technology of the present invention less complex is quite practical, the not only convenient in the use refined novelty of product, the local flavor that goods include, mouthfeel and nutrition have also been improved, can be widely used in lying fallow, the food of tourism, field work, compared with the prior art, have following advantage:
1, multiple delicious food, nutraceutical have been created;
2, refined novelty easy to use;
3, be fit to large-scale production;
Rice of the present invention, beans, nuts and kernels material are taken from polished rice, long-grained nonglutinous rice, glutinous rice, scented rice and are comprised red, black, white colored rice; Wheat, millet, corn, jowar, mung bean, red bean, black soya bean; Lotus seeds, peanut, walnut, cashew nut, sesame; A kind of or several mixing of jujube, longan, lichee, auricularia auriculajudae, matrimony vine; Described spices, compounding ingredient, condiment, auxiliary material are: spice, cooking wine, salt, monosodium glutamate, green onion garlic dish juice, edible oil, vegetables, mushroom, melon, really; Granulated sugar, brown sugar, sweetener, usual auxiliaries; A kind of or several mixing of meat, fish, shrimp, shellfish, software seafood.
Described food thickening agent is a kind of or several mixing of alginate, agar, locust bean gum, carragheen, gellan gum, tamarind gum, guar gum, gelatin, xanthans, cellulose gum, CMC, kanjak mannan glue, casein sodium, starch; Described gruel, congee based article refer to local flavor, the mouthfeel improved mixed congee of technical scheme, congee, gruel, lotus-seed gruel, sweet mung bean soup based food already.
Concrete manufacture method is as follows:
One, with a kind of or several mixing of rice, beans, nuts and kernels material, earlier material is heated pre-ripe processing, make hydrophilic material convert the heat irreversible characteristic to, can suppress rice, the excessive expansion gelatinization when poach of beans particle, make rice, beans material generate a kind of natural strong fragrance and color and luster again by high temperature; The material of the pre-ripe processing of gained is manufactured mixed congee, congee, gruel, lotus-seed gruel, sweet mung bean soup class known method to have now, hot plate processing through bath, packaging sterilizing obtains the smooth Bu of mouthfeel and sticks with paste, and can be gruel, the congee based article that sweet food or salty food contain soup stock moisture.
Two, with a kind of or several mixing of rice, beans, nuts and kernels material, earlier material is heated maturation process, obtain being the material of natural strong fragrance and heat irreversible characteristic, with gained dry rice, bean material and the seasoning of matching with it, auxiliary material, the compound mode of matching with existing instant noodles is carried out assembly packaging respectively, during use rice, bean material and the seasoning of matching, auxiliary material are eaten towards the boiling water Hybrid Heating, make the convenience type gruel, the congee based article that add the water heating by the user; Or in the seasoning of matching, auxiliary material, increase the parcel food thickening agent, in use with thickener in company with the product material heating for dissolving of washing by water in the lump, make instant quick-frozen gel or contain convenience type gruel, the congee based article of thickener feature.
Three, to above-mentioned soup stock moisture goods and convenience type gruel, the congee based article of containing, add corresponding an amount of thickener, can make the gel product of two kinds of methods respectively, method is: A, contain in the gruel, congee based article process of soup stock moisture in preparation, selection has thickening property, gelling, pseudoplastic behavior, thixotropic thickner or its compound adhesive, addition is generally except that gelatin between the 0.015%-1% of total amount ratio, is down gruel, the congee based article that gelatin, flow-like or gel is jelly presentation thixotropy desaturation but make to leave standstill at normal temperature; B, in producing drying, convenience type gruel, congee based article, select the food thickening agent of fo instant gel or tool thickening property, get its powdery or thickener be ground into powdery, preparing and packaging becomes corresponding an amount of small component to pack, the thickener that matches as goods; Also can thickener and compounding ingredient that matched, that performance is compatible is hybrid packed, follow the boiling water dissolving during use, promptly be convenience type gruel, the congee based article of gelatin phenomenon after the cooling.
Four, adding saline taste accent, auxiliary material comprise vegetables, meat, fish compounding ingredient in described goods, make the gruel, the congee based article that satisfy the daily nutrition needs and be saline taste, or adding sweet taste accent, auxiliary material comprise sugar, melon, fruit compounding ingredient in goods, make the gruel, the congee based article that are sweet taste; Or with vegetables, meat, fish, melon, really, spice and salt, carbohydrate seasoning, auxiliary material comprise food thickening agent, dewater, concentrate processing with well-established law respectively and be mixed with the small component packaged combination, can be sweet or salty multiple local flavor, add seasoning, the auxiliary material that match as convenience type gruel, congee based article.
Five, can take dry heat, oily excessively heating to carry out preheating, maturation process to used rice, beans, nuts and kernels material, method comprises rice, bean material doing stir-fry, hot baking, heating using microwave, expanded mode pressurized, heated, or inserts the oily Wen Zhongjing oil bath below 200 ℃ Celsius and be heated ripe in advance; Heating means can be grasped the temperature and time variation relation by equipment, also can look rice with sense organ, the beans material is heated to aromatic flavour, surface color deepens or it is sallow to show slightly, burnt when red from fire cooling cooling; Also can take the wet method heating, rice, bean material are added thermal maturation by steam or boiling, standby after cooling or dry the processing.
Six, can directly adopt living rice, beans, nuts and kernels material to carry out dry heat or the oily heat treated of mistake according to product needed, also can be with rice, beans, nuts and kernels material earlier with moisture or to add leavening agent moistening or carry out dry heat again after the boiling slaking, cross oily heating process, make rice, beans material form comparatively loose, expanded particle through hot environment dehydration, obtain with the boiling water infusion be edible or heating hot plate can be not sticky rice, beans material; Or interpolation is fragrant accordingly, is the flavor thing in rice, beans, the heating of nuts and kernels material, preprocessing process, comprises sugar wine spice and green onion garlic dish juice class seasoning material, makes rice, the beans material of desired taste and color and luster.
In above-mentioned manufacturing process, to rice, beans, nuts and kernels material granule bigger than normal give crushing and screening earlier, and take corresponding processing technology respectively, by produce to need add or match required meat, fish, vegetables, melon and fruit, sugar, water and seasoning, auxiliary material comprise food thickening agent, emulsifying agent, leavening agent, in order to adjust nutrition, local flavor, mouthfeel and the moisture of goods; The known method that described processing technology is used for preparation mixed congee, congee, gruel, lotus seeds, congee with mung beans and meat, fish materials processing and food thickening agent comprises material preliminary treatment, dehydration, concentrates, refrigeration, sterilization packaging.
More than pass through rice, beans material heating maturation process, cooperate meat, fish again, melon, the sweet or salty goods of fruit material preparation, again by adding the form matter structure and the rheological characteristic thereof of corresponding thickener change goods, make gruel, the congee based article of a plurality of kind local flavors and occupation mode, comprise: A, rice, beans material and water, and meat, fish maturation process, melon, fruit and condiment, auxiliary material cooperate to be made, make can be salty can sweet, higher gruel, the congee based article that contains soup stock moisture of nutrition calorific value; B, with rice, beans material and the seasoning of matching with it, the auxiliary material of maturation process, carry out assembly packaging respectively with the compound mode of matching of instant noodles, make gruel, the congee based article of drying, convenience type; C, in the manufacturing process of the described goods of A, add thickener soln, but make mixed congee, congee, gruel, lotus seeds, congee with mung beans based article that gelatin, flow-like or gel is jelly presentation thixotropy desaturation; D, in the auxiliary material of the described goods of B, match the parcel food thickening agent, during use thickener is sprinkled in rice, the bean material through the boiling water heating for dissolving, what make instant quick-frozen gel makes things convenient for type gruel, congee based article.
Preparation is contained gruel, the congee based article of soup stock moisture, thickener range of choice broad, the thickener that optional gelling, thickening properties the are strong or compound adhesive of cooperative effect is arranged reaches gel effect with low consumption, as xanthans and konjak sugar, locust bean gum; Carragheen and konjak sugar, locust bean gum, the solution of its compound preparation, usually only need some thousandths of and even ten thousand/several consumption just can form gel, avoid or reduce peculiar smell existing, reduce cost, in general solution is lax three-dimensional net structure, and gel mostly has pseudoplastic behavior, thixotropy or thixotropy desaturation phenomenon.The preparation fo instant gel made things convenient for type gruel, congee based article, thickener can be selected for use as sodium alginate, carragheen, agar powder, also can be thickener or its compound adhesive of individual features, method can directly be carried out inner wrapping with the dry powdery thickener according to quantity, or thickener is admixed in the compatible spices of performance, auxiliary material, sweetener or the rice bean material, to reduce packing, the convenient use, dissolve towards boiling water with rice, beans, condiment when edible, promptly form gruel, the congee based article of gelatin phenomenon behind the adding calcium salt.
Further illustrate content of the present invention below in conjunction with embodiment:
Example 1: get polished rice 10kg, red glutinous rice 10kg puts respectively in the iron pan to stir to do with slow fire and fries the material of make suring and be heated evenly, between can spray a little cooking wine, spice liquid or green onion garlic dish juice class condiment flavouring, obviously change dark to grain of rice surface color, make the dried rice that fries from the fire cooling during aromatic flavour; Respectively ripe rice is added water and adds compounding ingredient and hot plate processing by well-established law, burnt odor gruel, the congee based article of distinguishing the flavor of.
Example 2: get long-grained nonglutinous rice 3kg, soak 1h with 0.6% sodium bicarbonate water and drain, humidity is about 20%, evenly spreads and inserts 160 ℃ of left and right sides baking boxes in the utensil, and about 3min takes out, disperse to sieve, ripe meter of hot baking; With the dry long-grained nonglutinous rice particle of gained, with the assembly packaging method of similar instant noodles, pack respectively by component with sweet food class of matching or salty food class auxiliary and condiment, make edible towards the boiling water heating in use, the gruel of convenience type, congee based article.
Example 3: get long-grained nonglutinous rice 3kg, spray a little orange juice liquid and dry, insert micro-wave oven heating 2-3min, sieve, get dry little yellow particle through dispersion; Hot plate for three to five times by example 1 method bath, add total amount than 0.25% gellan gum solution, sugaring afterwards adds compounding ingredient and mixes and manufacture, and canning and sterilizing makes gruel, the congee based article of matter structure orange juice fragrance as the jelly jam.
Example 4: get scented rice 10kg, drain behind the cold water soak 2h and cook, gained is mixed with the ripe rice grain of a small amount of lard rubs with the hands to open and disperse oven dry, slaking is the dry rice grain of transparent texture; Rice grain is added water adds auxiliary material and hot plate processing by well-established law, gruel, the congee based article of fragrant.
Example 5: the long-grained nonglutinous rice 3kg that gets drying or dry through moisture, sodium acid carbonate water infiltration, or example 4 dry rice grains, insert the oil temperature in the 140-160 Celsius ℃ corn oil, material adds backsight moisture content regulation and control oil temperature, treat that grain of rice surface color is yellow news when ripe fragrance is arranged and fishes for the control oil cooling but, the loose ripe rice of oily heat; Ripe rice added water adds compounding ingredient and an amount of emulsifying agent is hotted plate processing, gruel, the congee based article of salted cake fried in sesame oil type.
Example 6: with example 1, example 2, example 3, example 4, the rice of example 5 method gained, beans material, bath (general gruel is about five times of three times of congee classes) is hotted plate, add mung bean, red bean, millet, corn, peanut, lotus seeds, the Semen Juglandis processed heat a kind of or several, between add that the sweetener class is transferred, auxiliary material gets confectionery articles; Or add vegetables, meat, fish manufactured goods and get salty food goods; Through sterilization, packing, obtain the higher gruel of nutrition or calorific value, congee based article.Or add an amount of thickener in producing, make be gelatin structure or, the goods of fluidised form colloidal sol shape.
Example 7: get polished rice, glutinous rice or long-grained nonglutinous rice, or the dry ripe meal particle of example 4 gained, expanded through heating pressurized equipment appropriateness, get the microbulking dried particles; Press example 3 preparation methods again, the grain of rice and the seasoning, the auxiliary material that match packed respectively by component, make in use towards boiling water add seasoning, batching eats, the convenience type gruel, the congee based article that can be sweet become.
Example 8: slaking dry rice, bean material with example 2, example 4, example 5, example 7 method gained prepare sweet, salty convenience type gruel.One, sweet taste gruel: ripe rice 70 grams, white granulated sugar 35 grams (or sweetener of equivalent pol), muskmelon fruit particle 10 grams, sodium alginate 2 grams, calcium salt, spices are an amount of, and pack is sealed the back by the component assembly package respectively, gets sweet food class compound artifact; Two, saline taste gruel: ripe rice 70 grams, pork braised in brown sauce or stewed fish with brown sauce, shrimp, seafood manufactured goods 50 grams, sodium alginate 2 grams, calcium salt, condiment are an amount of, pack respectively behind the vacuum seal by the component assembly package, must salty food class compound artifact.
During use the sodium alginate that matches 2 grams are admixed in the ripe rice towards about three times of boiling water, add calcium and mix the back thoroughly and add condiment, about 7～10min promptly is the gel structure gruel; Or, make delicate mouthfeel, the gruel of fluidised form colloidal sol shape, congee based article with 2 gram CMC replacement sodium alginates.Be easy to use in addition, the mixed packing of condiment auxiliary material that can thickener is compatible with the rice that matches class material, sweetener or performance is to reduce packaging process.
Example 9: press example 6 methods, after the bath of rice, bean material was boiled, the konjaku powder/xanthans that adds earlier through pre-molten filtration mixed than solution at 2: 1, addition be total amount than 0.06%, NaCl0.05%-0.1% makes goods through mixing according to method; The also available carragheen/konjaku powder of thickener is with 1 in addition: 3-3: mix the compound adhesive of ratio between 1, also can be that alginate, agar or K+ exist carragheen and CMC, MCC-CMCLEI class thixotropy, pseudoplastic behavior thickener down, addition is generally total product amount than 0.02%-0.8%, is gruel, congee based article gelatin, half gelatin, flow-like or gel thixotropy desaturation at normal temperatures but make.
Claims (10)
1, the manufacture method of a kind of gruel, gruel foods, it is characterized in that:with a kind of or several mixing of rice, beans, nuts and kernels material, earlier material is heated pre-ripe processing, make hydrophilic material convert the heat irreversible characteristic to, can suppress rice, the excessive expansion gelatinization when poach of beans particle, make rice, beans material generate a kind of natural strong fragrance and color and luster again by high temperature; The material of the pre-ripe processing of gained is manufactured mixed congee, congee, gruel, lotus-seed gruel, sweet mung bean soup class known method to have now, hot plate processing through bath, packaging sterilizing obtains the smooth Bu of mouthfeel and sticks with paste, and can be gruel, the congee based article that sweet food or salty food contain soup stock moisture.
2, the manufacture method of a kind of gruel, gruel foods, it is characterized in that: with a kind of or several mixing of rice, beans, nuts and kernels material, earlier material is heated maturation process, obtain being the material of natural strong fragrance and heat irreversible characteristic, with gained dry rice, bean material and the seasoning of matching with it, auxiliary material, the compound mode of matching with existing instant noodles is carried out assembly packaging respectively, during use with rice, bean material and the seasoning of matching, auxiliary material towards boiling water Hybrid Heating edible, make the convenience type gruel, the congee based article that add the water heating by the user; Or in the seasoning of matching, auxiliary material, increase the parcel food thickening agent, in use with thickener in company with the product material heating for dissolving of washing by water in the lump, make instant quick-frozen gel or contain convenience type gruel, the congee based article of thickener feature.
3, a kind of gruel according to claim 1 and 2, the manufacture method of gruel foods, it is characterized in that utilizing food thickening property agent characteristic or different manner of formulation, the gel product that can prepare two kinds of methods, two kinds of gel product methods of its preparation comprise: A, the gruel that contains soup stock moisture in preparation, in the congee based article process, selection has thickening property, gelling, pseudoplastic behavior, thixotropic thickner or its compound adhesive, addition is generally except that gelatin between the 0.015%-1% of total amount ratio, makes under normal temperature leaves standstill to be gelatin, but flow-like or gel is the gruel of jelly presentation thixotropy desaturation, the congee based article; B, in producing drying, convenience type gruel, congee based article, select the food thickening agent of fo instant gel or tool thickening property, get its powdery or thickener be ground into powdery, preparing and packaging becomes corresponding an amount of small component to pack, the thickener that matches as goods; Also can thickener and compounding ingredient that matched, that performance is compatible is hybrid packed, follow the boiling water dissolving during use, promptly be convenience type gruel, the congee based article of gelatin phenomenon after the cooling.
4, according to the manufacture method of claim 1 or 2 or 3 described a kind of gruel, gruel foods, it is characterized in that adding saline taste accent, auxiliary material comprise vegetables, meat, fish compounding ingredient in goods, make the gruel, the congee based article that satisfy the daily nutrition needs and be saline taste, or adding sweet taste accent, auxiliary material comprise sugar, melon, fruit compounding ingredient in goods, make the gruel, the congee based article that are sweet taste; Or with vegetables, meat, fish, melon, really, spice and salt, carbohydrate seasoning, auxiliary material comprise food thickening agent, dewater, concentrate processing with well-established law respectively and be mixed with the small component assembly packaging, can be sweet or salty multiple local flavor, add seasoning, the auxiliary material that match as convenience type gruel, congee based article.
5, the manufacture method of a kind of gruel according to claim 1 and 2, gruel foods, it is characterized in that to take dry heat, oily excessively heating to carry out preheating, maturation process to rice, beans, nuts and kernels material, method comprises rice, bean material doing stir-fry, hot baking, heating using microwave, expanded mode pressurized, heated, or inserts the oily Wen Zhongjing oil bath below 200 ℃ Celsius and be heated ripe in advance; Heating means can be grasped the temperature and time variation relation by equipment, also can look rice with sense organ, the beans material is heated to aromatic flavour, surface color deepens or it is sallow to show slightly, burnt when red from fire cooling cooling; Also can take the wet method heating, rice, bean material are added thermal maturation by steam or boiling, standby after cooling or dry the processing.
6, according to the manufacture method of claim 1 or 2 or 5 described a kind of gruel, gruel foods, it is characterized in that looking product needed can directly adopt living rice, beans, nuts and kernels material to carry out dry heat or the oily heat treated of mistake, also can be with rice, beans, nuts and kernels material earlier with moisture or to add leavening agent moistening or carry out dry heat again after the boiling slaking, cross oily heating process, make rice, beans material form comparatively loose, expanded particle through hot environment dehydration, obtain with the boiling water infusion be edible or heating hot plate can be not sticky rice, beans material; Or interpolation is fragrant accordingly, is the flavor thing in rice, beans, the heating of nuts and kernels material, preprocessing process, comprises sugar wine spice and green onion garlic dish juice class seasoning material, makes rice, the beans material of desired taste and color and luster.
7, according to the manufacture method of claim 1 or 2 or 3 or 4 or 5 or 6 described a kind of gruel, gruel foods, it is characterized in that: in manufacturing process, to rice, beans, nuts and kernels material granule bigger than normal give crushing and screening earlier, and take corresponding processing technology respectively, by produce to need add or match required meat, fish, vegetables, melon and fruit, sugar, water and seasoning, auxiliary material comprise food thickening agent, emulsifying agent, leavening agent, to adjust nutrition, local flavor, mouthfeel and the moisture of goods; The known method that described processing technology is used for preparation mixed congee, congee, gruel, lotus seeds, congee with mung beans and meat, fish materials processing and food thickening agent comprises material preliminary treatment, dehydration, concentrates, refrigeration, sterilization packaging.
8, according to claim 1 or 2 or 3 or 4 or 5 or 6 or 7 described a kind of gruel, the manufacture method of gruel foods, it is characterized in that by to rice, beans material heating maturation process, cooperate meat again, fish, melon, sweet or the salty goods of fruit material preparation, again by adding the form matter structure and the rheological characteristic thereof of corresponding thickener change goods, make the gruel of a plurality of kind local flavors and occupation mode, the congee based article, it manufactures the gruel of a plurality of kind local flavors and occupation mode, congee based article method comprises: A, rice with maturation process, beans material and water, with meat, fish, melon, fruit and condiment, auxiliary material cooperate to be made, make can be salty can be sweet, the higher gruel that contains soup stock moisture of nutrition calorific value, the congee based article; B, with rice, beans material and the seasoning of matching with it, the auxiliary material of maturation process, carry out assembly packaging respectively with the compound mode of matching of instant noodles, make gruel, the congee based article of drying, convenience type; C, in the manufacturing process of the described goods of A, add thickener soln, but make mixed congee, congee, gruel, lotus seeds, congee with mung beans based article that gelatin, flow-like or gel is jelly presentation thixotropy desaturation; D, in the auxiliary material of the described goods of B, match the parcel food thickening agent, during use thickener is sprinkled in rice, the bean material through the boiling water heating for dissolving, what make instant quick-frozen gel makes things convenient for type gruel, congee based article.
9, according to the manufacture method of claim 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 described a kind of gruel, gruel foods, it is characterized in that: described rice, beans, nuts and kernels material are taken from polished rice, long-grained nonglutinous rice, glutinous rice, scented rice and are comprised red, black, white colored rice; Wheat, millet, corn, jowar, mung bean, red bean, black soya bean; Lotus seeds, peanut, walnut, cashew nut, sesame; A kind of or several mixing of jujube, longan, lichee, auricularia auriculajudae, matrimony vine; Described spices, compounding ingredient condiment, auxiliary material are: spice, cooking wine, salt, monosodium glutamate, green onion garlic dish juice, edible oil, vegetables, mushroom, melon and fruit; Granulated sugar, brown sugar, sweetener, usual auxiliaries; A kind of or several mixing of meat, fish, shrimp, shellfish, software seafood.
10, according to the manufacture method of claim 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 described a kind of gruel, gruel foods, it is characterized in that: described food thickening agent is a kind of or several mixing of alginate, agar, locust bean gum, carragheen, gellan gum, tamarind gum, guar gum, gelatin, xanthans, cellulose gum, CMC, kanjak mannan glue, casein sodium, starch; Described gruel, congee based article refer to mixed congee, congee, gruel, lotus-seed gruel, the sweet mung bean soup based food that local flavor, mouthfeel solve through the technical scheme improvement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100630619A CN1586283A (en) | 2004-07-12 | 2004-07-12 | Method for producing soaked rice, gruel foods and its products |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2004100630619A CN1586283A (en) | 2004-07-12 | 2004-07-12 | Method for producing soaked rice, gruel foods and its products |
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| CN1586283A true CN1586283A (en) | 2005-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2004100630619A Pending CN1586283A (en) | 2004-07-12 | 2004-07-12 | Method for producing soaked rice, gruel foods and its products |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100531595C (en) * | 2005-12-22 | 2009-08-26 | 山西省农业科学院经济作物研究所 | Eight-treasure rice porridge and its making process |
| CN102550688A (en) * | 2011-11-18 | 2012-07-11 | 渤海大学 | Preparation method of peanut vegetable porridge |
| CN103005279A (en) * | 2012-12-27 | 2013-04-03 | 武汉市江声科技有限公司 | Convenient porridge composition with coarse cereal composite rice |
| CN103519032A (en) * | 2013-10-11 | 2014-01-22 | 江苏丹绿食品股份有限公司 | Composite stabilizer of barley porridge |
| CN103932035A (en) * | 2014-05-07 | 2014-07-23 | 丁丹丹 | Nutrient-rich weight reducing food and preparation method thereof |
| CN104585641A (en) * | 2013-11-01 | 2015-05-06 | 丰益(上海)生物技术研发中心有限公司 | Coarse cereal food and preparation method thereof |
| CN104770675A (en) * | 2015-04-28 | 2015-07-15 | 大闽食品（漳州）有限公司 | Nutrient instant rice soup making method |
| CN105076962A (en) * | 2015-07-21 | 2015-11-25 | 龙海市华进食品有限公司 | Seafood and vegetable egg flower porridge and preparation method thereof |
| CN105394529A (en) * | 2015-11-12 | 2016-03-16 | 鄄城县福寿缘保健品有限公司 | Anti-aging health care porridge |
| CN106360315A (en) * | 2016-11-09 | 2017-02-01 | 江南大学 | Preparation method of raw materials for delicious and easy-cooking eight-ingredient porridge/rice |
| CN107439951A (en) * | 2017-09-06 | 2017-12-08 | 吴国平 | Rush the production technology of food type congee powder |
| CN108620168A (en) * | 2017-03-20 | 2018-10-09 | 佛山市顺德区美的电热电器制造有限公司 | The control method of cooking apparatus and cooking apparatus |
| CN109123416A (en) * | 2018-08-22 | 2019-01-04 | 武汉轻工大学 | A kind of convenient black-rice congee and its preparation and eating method |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
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2004
- 2004-07-12 CN CNA2004100630619A patent/CN1586283A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100531595C (en) * | 2005-12-22 | 2009-08-26 | 山西省农业科学院经济作物研究所 | Eight-treasure rice porridge and its making process |
| CN102550688A (en) * | 2011-11-18 | 2012-07-11 | 渤海大学 | Preparation method of peanut vegetable porridge |
| CN103005279A (en) * | 2012-12-27 | 2013-04-03 | 武汉市江声科技有限公司 | Convenient porridge composition with coarse cereal composite rice |
| CN103519032A (en) * | 2013-10-11 | 2014-01-22 | 江苏丹绿食品股份有限公司 | Composite stabilizer of barley porridge |
| CN104585641A (en) * | 2013-11-01 | 2015-05-06 | 丰益(上海)生物技术研发中心有限公司 | Coarse cereal food and preparation method thereof |
| CN103932035A (en) * | 2014-05-07 | 2014-07-23 | 丁丹丹 | Nutrient-rich weight reducing food and preparation method thereof |
| CN104770675A (en) * | 2015-04-28 | 2015-07-15 | 大闽食品（漳州）有限公司 | Nutrient instant rice soup making method |
| CN105076962A (en) * | 2015-07-21 | 2015-11-25 | 龙海市华进食品有限公司 | Seafood and vegetable egg flower porridge and preparation method thereof |
| CN105394529A (en) * | 2015-11-12 | 2016-03-16 | 鄄城县福寿缘保健品有限公司 | Anti-aging health care porridge |
| CN106360315A (en) * | 2016-11-09 | 2017-02-01 | 江南大学 | Preparation method of raw materials for delicious and easy-cooking eight-ingredient porridge/rice |
| CN108620168A (en) * | 2017-03-20 | 2018-10-09 | 佛山市顺德区美的电热电器制造有限公司 | The control method of cooking apparatus and cooking apparatus |
| CN107439951A (en) * | 2017-09-06 | 2017-12-08 | 吴国平 | Rush the production technology of food type congee powder |
| CN109123416A (en) * | 2018-08-22 | 2019-01-04 | 武汉轻工大学 | A kind of convenient black-rice congee and its preparation and eating method |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
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