CN103070342A - Production method of tinned salty delicious porridge - Google Patents
Production method of tinned salty delicious porridge Download PDFInfo
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- CN103070342A CN103070342A CN2013100364395A CN201310036439A CN103070342A CN 103070342 A CN103070342 A CN 103070342A CN 2013100364395 A CN2013100364395 A CN 2013100364395A CN 201310036439 A CN201310036439 A CN 201310036439A CN 103070342 A CN103070342 A CN 103070342A
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Abstract
The invention discloses a production method of tinned salty delicious porridge, and relates to a processing and production process of food, in particular to a production process of tinned products. The production method comprises the steps of drier preparation, soup preparation, tinning, sealing, sterilization and cooling, wherein the drier preparation step comprises the steps of staple food preparation, shredded meat preparation and side dish preparation. The production method is characterized in that removing impurities, washing and draining glutinous rice, non-glutinous rice and long-shaped rice, and uniformly mixing at a weight ratio of 50:(30-35):(10:15) during the staple food preparation. According to the production method, the glutinous rice, the non-glutinous rice and the long-shaped rice are combined to form a raw material of the staple food, due to scientific combination of different characteristics of the glutinous rice, the non-glutinous rice and the long-shaped rice, the processed porridge has tangible rice grains, is moderate in viscosity and smooth in taste, and the structural form of the porridge is stable and consistent during a shelf life.
Description
Technical field
The present invention relates to the production technology of food processing and production technique, particularly tin product.
Background technology
Salty bright congee product mostly is dehydration and brews product on the market, needs when edible to reconstitute with boiling water, and edible extremely inconvenient, products taste is not good enough yet, and shelf life of products is short simultaneously, only has about 12 months.
Summary of the invention
The object of the invention is to invent a kind of instant, namely opens instantly, and the product thickness is moderate, and mouthfeel is good, but the production technology of the salty bright gruel can of long preservation (more than 2 years).
The present invention includes siccative preparation, soup preparation, tinning, sealing, sterilization and cooling step, described siccative preparation comprises that staple food is prepared, shredded meat prepares and the garnishes preparation, it is characterized in that when described staple food is prepared, respectively glutinous rice, polished rice and long-grained nonglutinous rice impurity elimination are cleaned, drained, then the weight ratio with 50 ︰, 30～35 ︰ 10～15 mixes.
The present invention adopts glutinous rice, polished rice and long-grained nonglutinous rice to be combined to form the staple food raw material, utilizes the different qualities science combination of glutinous rice, polished rice, long-grained nonglutinous rice, and the product grain of rice after the processing is tangible, and thickness is moderate, and mouthfeel is smooth, and is consistent at shelf-life inner tissue's form stable.
Special process that the present invention adopts has passed on the good habit that people eat the congee health, namely opens instantly, and diet is convenient and swift.
In addition, when the present invention prepares at described shredded meat, shredded meat is mixed with white granulated sugar, salt, composite phosphate, water, under 0～10 ℃ of environment, to pickle 16～24 hours, the shredded meat that then will pickle places steam to process 20 minutes, take out shredded meat, cool off after the stir-fry, stand-by.
The preparation of described soup is that emulsifying agent, chickens' extract, salt are dissolved in 60 ± 2 ℃ the pure water, adds soup-stock, is made into baste; Described soup-stock adopts chicken carcasses, ginger, old green onion and water big fire boiled, and little fire is stewed slowly.
The preparation of described garnishes is that cooling was shelled, and is cut into small pieces, and steams 10 minutes, cools off with lime-preserved egg elder generation poach 30 minutes.
Described garnishes preparation also can be after vegetables are cleaned, through blanching, again cooling, then to be cut into granular.
The specific embodiment
Make soup-stock:
With chicken carcasses, impurity elimination is cleaned, and blanching in boiling water after cleaning, is put into water, adds ginger, old green onion, and big fire is boiled, and little fire is stewed slowly, after 12 hours, gets soup juice, is soup-stock.
Example one: chicken porridge with champignon.
1, (by 360g) gets the raw materials ready:
Take by weighing respectively water 270～290g, glutinous rice 15～17g, polished rice 10～12g, long-grained nonglutinous rice 3～5g, chicken 3～4g, mushroom 3～4g, vegetables 14～16g, soup-stock 20～30g, salt 1～1.2g, white granulated sugar 1～1.2g, chickens' extract 1～1.5g, composite phosphate 15～16mg, spice is an amount of, sucrose ester 0.2～0.3g.
2, prefabricated:
Glutinous rice, polished rice, long-grained nonglutinous rice after first impurity elimination being cleaned drain, and mixing is stand-by.
Shredded meat is mixed with white granulated sugar, salt, composite phosphate, water, under 0～10 ℃ of environment, pickled 16～24 hours, the shredded meat that then will pickle steamed 20 minutes, carried out stir-fry again, and is stand-by.
Rear chopping is opened in the dried thin mushroom immersion, play perfume (or spice) through quick-fried, stand-by.
Vegetables are cleaned, blanching, and cooling is cut into granular, stand-by.
Sucrose ester, chickens' extract, salt are dissolved in the pure water about 60, add soup-stock, be made into baste.
3, tinning:
Glutinous rice, polished rice, long-grained nonglutinous rice, shredded meat, shredded mushroom and vegetables packing with mixing quantitatively enters tank respectively.
Tank body of the present invention adopts the full open end pop can, also can adopt resistant to elevated temperatures PP plastic cup (bowl).
4, sealing:
Baste is heated to 86～89 ℃, and quantitative filling seals by the capsuling machine capping in tank.
5, sterilization, cooling:
The real tank of good seal neatly is emitted in the sterilization cage, places in the rotation retort, sterilization is 45～47 minutes under 121～123 ℃ of conditions.Be cooled to rapidly 38～42 ℃ with cold water subsequently.
6, check, vanning
Product was placed after 7～10 days, and bad tank is removed in check.The certified products vanning.
Example two: seafood congee.
Processing method only needs wherein vegetables, mushroom are removed with example one, and shredded meat removes, repacking peeled shrimp or fish meat sheet.
Example three: Minced Pork Congee with Preserved Egg.
Processing method is with example one, only needs wherein vegetables, mushroom are removed, and the chicken silk changes the lean pork silk into, increases the lime-preserved egg piece, and before lime-preserved egg was distributed into tank, with lime-preserved egg elder generation poach 30 minutes, cooling is shelled, and is cut into small pieces, and steams 10 minutes, and was stand-by.
Claims (5)
1. the production method of a salty bright gruel can, comprise siccative preparation, soup preparation, tinning, sealing, sterilization and cooling step, described siccative preparation comprises that staple food is prepared, shredded meat prepares and the garnishes preparation, it is characterized in that when described staple food is prepared, respectively glutinous rice, polished rice and long-grained nonglutinous rice impurity elimination are cleaned, drained, then the weight ratio with 50 ︰, 30～35 ︰ 10～15 mixes.
2. the production method of described salty bright gruel can according to claim 1, it is characterized in that when described shredded meat prepares, shredded meat is mixed with white granulated sugar, salt, composite phosphate, water, under 0～10 ℃ of environment, pickled 16～24 hours, the shredded meat that then will pickle places steam to process 20 minutes, takes out shredded meat, cool off after the stir-fry, stand-by.
3. the production method of described salty bright gruel can according to claim 1 is characterized in that described soup preparation is that emulsifying agent, chickens' extract, salt are dissolved in 60 ± 2 ℃ the pure water, adds soup-stock, is made into baste; Described soup-stock adopts chicken carcasses, ginger, old green onion and water big fire boiled, and little fire is stewed slowly.
4. the production method of described salty bright gruel can according to claim 1 is characterized in that described garnishes preparation is that cooling was shelled, and is cut into small pieces, and steams 10 minutes, cools off with lime-preserved egg elder generation poach 30 minutes.
5. the production method of described salty bright gruel can according to claim 1 is characterized in that described garnishes preparation is after vegetables are cleaned, through blanching, again cooling, then to be cut into granular.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013100364395A CN103070342A (en) | 2013-01-31 | 2013-01-31 | Production method of tinned salty delicious porridge |
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| CN2013100364395A CN103070342A (en) | 2013-01-31 | 2013-01-31 | Production method of tinned salty delicious porridge |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2576880C1 (en) * | 2014-12-30 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "chinese chicken soup" |
| CN105815714A (en) * | 2016-04-19 | 2016-08-03 | 范保军 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
| CN106071727A (en) * | 2016-06-29 | 2016-11-09 | 郑州市百年粥道餐饮管理有限公司 | A kind of Fructus Lycopersici esculenti health-preserving porridge and preparation method thereof |
| CN106901143A (en) * | 2015-12-23 | 2017-06-30 | 天津济芝堂科技有限公司 | A kind of nourishing qi and blood congee and preparation method thereof |
| CN109452545A (en) * | 2018-10-30 | 2019-03-12 | 广西万寿谷投资集团股份有限公司 | A kind of production method of chicken gruel can |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6016557A (en) * | 1983-07-08 | 1985-01-28 | Osaka Gas Co Ltd | Dried rice for hotchpotch and its preparation |
| CN101002604A (en) * | 2007-01-18 | 2007-07-25 | 张勤成 | Nutrient porridge with saline taste |
| KR100803914B1 (en) * | 2007-04-18 | 2008-02-15 | 주식회사오뚜기 | Method of manufacturing instant porridge |
| CN101461497A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Instant nutrition gruel and processing method |
| CN101536749A (en) * | 2009-04-14 | 2009-09-23 | 扬州欣和生物科技有限公司 | Production method of canned salted porridge |
-
2013
- 2013-01-31 CN CN2013100364395A patent/CN103070342A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6016557A (en) * | 1983-07-08 | 1985-01-28 | Osaka Gas Co Ltd | Dried rice for hotchpotch and its preparation |
| CN101002604A (en) * | 2007-01-18 | 2007-07-25 | 张勤成 | Nutrient porridge with saline taste |
| KR100803914B1 (en) * | 2007-04-18 | 2008-02-15 | 주식회사오뚜기 | Method of manufacturing instant porridge |
| CN101461497A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Instant nutrition gruel and processing method |
| CN101536749A (en) * | 2009-04-14 | 2009-09-23 | 扬州欣和生物科技有限公司 | Production method of canned salted porridge |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2576880C1 (en) * | 2014-12-30 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "chinese chicken soup" |
| CN106901143A (en) * | 2015-12-23 | 2017-06-30 | 天津济芝堂科技有限公司 | A kind of nourishing qi and blood congee and preparation method thereof |
| CN105815714A (en) * | 2016-04-19 | 2016-08-03 | 范保军 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
| CN106071727A (en) * | 2016-06-29 | 2016-11-09 | 郑州市百年粥道餐饮管理有限公司 | A kind of Fructus Lycopersici esculenti health-preserving porridge and preparation method thereof |
| CN109452545A (en) * | 2018-10-30 | 2019-03-12 | 广西万寿谷投资集团股份有限公司 | A kind of production method of chicken gruel can |
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Application publication date: 20130501 |