CN105533453A - Instant bean congee and making method thereof - Google Patents
Instant bean congee and making method thereof Download PDFInfo
- Publication number
- CN105533453A CN105533453A CN201510836061.6A CN201510836061A CN105533453A CN 105533453 A CN105533453 A CN 105533453A CN 201510836061 A CN201510836061 A CN 201510836061A CN 105533453 A CN105533453 A CN 105533453A
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- Prior art keywords
- beans
- component
- rice
- congee
- bean
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Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 83
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims description 15
- 240000004713 Pisum sativum Species 0.000 claims description 11
- 235000010582 Pisum sativum Nutrition 0.000 claims description 11
- 244000268590 Euryale ferox Species 0.000 claims description 10
- 235000006487 Euryale ferox Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 235000010749 Vicia faba Nutrition 0.000 claims description 10
- 240000006677 Vicia faba Species 0.000 claims description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 10
- 240000001417 Vigna umbellata Species 0.000 claims description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 10
- 235000005489 dwarf bean Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 abstract description 10
- 238000010025 steaming Methods 0.000 abstract 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 1
- 239000008187 granular material Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 240000004922 Vigna radiata Species 0.000 description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
Classifications
-
- 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
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses an instant bean congee and a making method thereof. The instant bean congee comprises a component A and a component B; the component A is powdery, and is prepared through stir-frying beans or beans and rice, and crushing the stir-fried beans or beans and rice; the component B is steamed beans; and a ratio of the component A to the component B is 1:2-1:5. The making method comprises the following steps: 1, making the component A: stir-frying the beans or the beans and rice at 170-230DEG C for 20-30min until the beans or the beans and rice are cooked, cooling the beans or the beans and rice, and crushing the cooled beans or beans and rice; and 2, making the component B: putting the beans in a pot, boiling the pot with strong fire for 6-10min, draining water, putting the drained boiled beans in a steaming pot, steaming the drained boiled beans under 3-5kg/cm<2> at 140-160DEG C for 20-30min, and cooling the steamed beans. The instant congee has the viscous and wax feeling of congee, also has the chewiness of granular beans, contains no antiseptics, and is healthy.
Description
Technical field
The present invention relates to instant gruel field, say further, relate to one and facilitate beans congee and preparation method.
Background technology
Current instant gruel mainly contains two classes, and a class is canned after boiling, such as mixed congee; This kind of congee is all being added with anticorrisive agent, insalubrity; Another kind of is Powdered, is by the raw meal powder of congee, obtained after pulverizing, boiling, drying.As patent CN1123101A mixing instant food grains gruel, disclose and the method for different material respectively by frying and boiling is processed, and the component after frying is mixed with the component after boiling, finally mixture is carried out pulverizing the technical scheme obtained.Patent document CN101228934A mung bean instant gruel, discloses and a kind ofly congee with mung beans has been boiled the technical scheme that postlyophilization obtains the good mung bean instant gruel of rehydration.Patent document CN104397582A beautifying nourishing instant gruel.Disclose the cosmetic porridge of specific components composition, and open its preparation method is mainly pulverized.This pulverous instant gruel is difficult in mouthfeel and ratio thought by the fresh congee boiled, and can only substitute once in a while, and, be mostly paddy class.For beans congee, also do not have a kind of beans congee that facilitates both can be consistent, convenient and swift again with the fresh beans congee boiled in mouthfeel.
Summary of the invention
For solving produced problem in prior art, the invention provides one and facilitating beans congee and preparation method.Beans congee of the present invention boiling is got up convenient and swift, and mouthfeel is consistent with the beans congee boiled for a long time, and glutinous, the glutinous sense of existing congee, also has the chewiness of granule.
An object of the present invention is to provide one and facilitates beans congee.
The described beans congee that facilitates comprises: component A and component B;
Described component A is Powdered, is that beans or beans and rice are obtained after frying is pulverized; Described component B is the beans cooked;
The consumption of component A and component B is 1: 2 ~ 1: 5, preferably 1: 2;
Beans adopts edible various bean or pea, considers mouthfeel, is preferably: one or more in red bean, broad bean, pea, kidney bean, black soya bean, French beans, Gorgon fruit.
Add some rice in beans, can increase the thickness sense of congee, rice is preferably rice or purple rice;
The fineness of described component A is preferably 50-70 order, and the thinner mouthfeel of fineness is better, but considers cost, and preferred 50-70 order is thin.
Two of object of the present invention is to provide a kind of preparation method facilitating beans congee.
Comprise:
1) preparation of component A: beans or beans and rice fry at the temperature of 170-230 DEG C, and the frying time is 20-30 minute, pulverizes after cooling;
2) component B: beans is placed on big fire in pot boiled after boil 6-10 minute, drain away the water and put into steamer, steam pressure 3-5kg/cm
2, temperature 140-160 DEG C, the time is 20 ~ 30 minutes; Cooling;
3) component A and component B is mixed by described consumption, then vacuumize packaging.Large inner wrapping can be divided into as required.
Store method: stored frozen can reach 12 months shelf-lifves; Stored under refrigeration can reach 30 day shelf-life.
Eating method: put into container after naturally being thawed by freezing mixing beans, it is boiled that the water adding equal proportion mixes rear big fire, then turns after little fire boils 2 ~ 5 minutes and close fire, get out edible.Slowly to stir when boiling, prevent sticky pot.
The advantage of instant gruel of the present invention:
1. additive-free, keep natural nutrition and the mouthfeel of food materials;
2. convenient and swift, be convenient to store and eat;
3. glutinous, the glutinous sense of existing congee, also has the chewiness of granule; The product phase of manufactured goods and perception good;
4. beans has natural prevention of osteoporosis, improves immunity of organisms, prevents the health-care effects such as cardiovascular and cerebrovascular disease.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate the present invention.
Embodiment 1
The described beans congee that facilitates comprises: component A and component B;
Described component A is Powdered, and be that red bean, broad bean, pea, rice are obtained after frying is pulverized, fineness is 50 orders; Described component B is the red bean, broad bean, the pea that cook;
The consumption of component A and component B is 1: 2.
Preparation method:
1) preparation of component A: red bean, broad bean, pea, rice fry at the temperature of 170, the frying time is 20 minutes, and pulverize after cooling, fineness is 50 orders;
2) component B: red bean, broad bean, pea are placed on big fire in pot is boiled boils 6 minutes, drains away the water and puts into steamer, steam pressure 3kg/cm
2, temperature 140 DEG C, the time is 20 minutes; Cooling;
3) component A and component B is mixed by described consumption, then vacuumize packaging.Large inner wrapping can be divided into as required.
Store method: stored frozen can reach 12 months shelf-lifves; Stored under refrigeration can reach 30 day shelf-life.
Eating method: put into container after naturally thawing, it is boiled that the water adding equal proportion mixes rear big fire, then turns after little fire boils 2 minutes and close fire, get out edible.Slowly to stir when boiling, prevent sticky pot.Well-done glutinous, the glutinous sense facilitating the existing congee of beans congee, also has the chewiness of granule.And do not add anticorrisive agent, more healthy.
Embodiment 2
The described beans congee that facilitates comprises: component A and component B;
Described component A is Powdered, is that kidney bean, black soya bean, French beans, Gorgon fruit, purple rice are obtained after frying is pulverized; Described component B be cook kidney bean, black soya bean, French beans, Gorgon fruit;
The consumption of component A and component B is 1: 5;
The fineness of described component A is preferably 70 orders.
Preparation method:
1) preparation of component A: kidney bean, black soya bean, French beans, Gorgon fruit, purple rice fry at the temperature of 230 DEG C, the frying time is 30 minutes, pulverizes after cooling;
2) component B: kidney bean, black soya bean, French beans, Gorgon fruit are placed on big fire in pot is boiled boils 10 minutes, drains away the water and puts into steamer, steam pressure 5kg/cm
2, temperature 160 DEG C, the time is 30 minutes; Cooling;
3) component A and component B is mixed by described consumption, then vacuumize packaging.Large inner wrapping can be divided into as required.
Store method: stored frozen can reach 12 months shelf-lifves; Stored under refrigeration can reach 30 day shelf-life.
Eating method: put into container after naturally thawing, it is boiled that the water adding equal proportion mixes rear big fire, then turns after little fire boils 5 minutes and close fire, get out edible.Slowly to stir when boiling, prevent sticky pot.Well-done glutinous, the glutinous sense facilitating the existing congee of beans congee, also has the chewiness of granule.And do not add anticorrisive agent, more healthy.
Embodiment 3
The described beans congee that facilitates comprises: component A and component B;
Described component A is Powdered, is that red bean, broad bean, pea, kidney bean, black soya bean, French beans, Gorgon fruit are obtained after frying is pulverized; Described component B be cook red bean, broad bean, pea, kidney bean, black soya bean, French beans, Gorgon fruit;
The consumption of component A and component B is 1: 3;
The fineness of described component A is preferably 60 orders.
Preparation method:
1) preparation of component A: red bean, broad bean, pea, kidney bean, black soya bean, French beans, Gorgon fruit fry at the temperature of 200 DEG C, the frying time is 25 minutes, pulverizes after cooling;
2) component B: red bean, broad bean, pea, kidney bean, black soya bean, French beans, Gorgon fruit are placed on big fire in pot is boiled boils 8 minutes, drains away the water and puts into steamer, steam pressure 4kg/cm
2, temperature 150 DEG C, the time is 25 minutes; Cooling;
3) component A and component B is mixed by described consumption, then vacuumize packaging.Large inner wrapping can be divided into as required.
Store method: stored frozen can reach 12 months shelf-lifves; Stored under refrigeration can reach 30 day shelf-life.
Eating method: put into container after naturally thawing, it is boiled that the water adding equal proportion mixes rear big fire, then turns after little fire boils 3 minutes and close fire, get out edible.Slowly to stir when boiling, prevent sticky pot.Well-done glutinous, the glutinous sense facilitating the existing congee of beans congee, also has the chewiness of granule.And do not add anticorrisive agent, more healthy.
Claims (7)
1. facilitate a beans congee, it is characterized in that:
The described beans congee that facilitates comprises: component A and component B;
Described component A is Powdered, is that beans or beans and rice are obtained after frying is pulverized; Described component B is the beans cooked;
The amount ratio of component A and component B is 1: 2 ~ 1: 5.
2. facilitate beans congee as claimed in claim 1, it is characterized in that:
Described beans is: one or more in red bean, broad bean, pea, kidney bean, black soya bean, French beans, Gorgon fruit.
3. facilitate beans congee as claimed in claim 1, it is characterized in that:
Described rice is rice or purple rice.
4. facilitate beans congee as claimed in claim 2, it is characterized in that:
The fineness of described component A is 50 ~ 70 orders.
5. facilitate beans congee as claimed in claim 2, it is characterized in that:
Described rice is rice or purple rice;
The fineness of described component A is 50 ~ 70 orders;
The amount ratio of component A and component B is 1: 2.
6. the preparation method facilitating beans congee as described in one of Claims 1 to 5, is characterized in that described method comprises:
1) preparation of component A: beans or beans and rice fry at the temperature of 170-230 DEG C, and the frying time is 20 ~ 30 minutes, pulverizes after cooling;
2) component B: beans is placed on big fire in pot boiled after boil 6-10 minute, drain away the water and put into steamer, steam pressure 3-5kg/cm
2, temperature 140-160 DEG C, the time is 20 ~ 30 minutes; Cooling;
3) component A and component B is mixed by described consumption, then vacuumize packaging.
7. preparation method as claimed in claim 4, is characterized in that comprising:
Time edible, adding water, to mix rear big fire boiled, then turns stirring limit, little fiery limit and boil 2 ~ 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510836061.6A CN105533453B (en) | 2015-11-27 | 2015-11-27 | Instant bean porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510836061.6A CN105533453B (en) | 2015-11-27 | 2015-11-27 | Instant bean porridge and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105533453A true CN105533453A (en) | 2016-05-04 |
| CN105533453B CN105533453B (en) | 2019-12-13 |
Family
ID=55813451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510836061.6A Active CN105533453B (en) | 2015-11-27 | 2015-11-27 | Instant bean porridge and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533453B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430689A (en) * | 2018-03-16 | 2019-03-08 | 张凯 | A kind of life congee and preparation method |
| CN113142478A (en) * | 2021-03-27 | 2021-07-23 | 湖北金棒棒食品开发有限公司 | Additive-free cooked and bagged instant coarse cereal product and production process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123101A (en) * | 1994-11-21 | 1996-05-29 | 张国强 | Method for making instant porridge made from mixed food-grains other than wheat and rice |
| CN1465277A (en) * | 2002-07-05 | 2004-01-07 | 李卓伦 | Instant gruel |
-
2015
- 2015-11-27 CN CN201510836061.6A patent/CN105533453B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123101A (en) * | 1994-11-21 | 1996-05-29 | 张国强 | Method for making instant porridge made from mixed food-grains other than wheat and rice |
| CN1465277A (en) * | 2002-07-05 | 2004-01-07 | 李卓伦 | Instant gruel |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430689A (en) * | 2018-03-16 | 2019-03-08 | 张凯 | A kind of life congee and preparation method |
| CN113142478A (en) * | 2021-03-27 | 2021-07-23 | 湖北金棒棒食品开发有限公司 | Additive-free cooked and bagged instant coarse cereal product and production process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105533453B (en) | 2019-12-13 |
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