CN105533453B - Instant bean porridge and preparation method thereof - Google Patents
Instant bean porridge and preparation method thereof Download PDFInfo
- Publication number
- CN105533453B CN105533453B CN201510836061.6A CN201510836061A CN105533453B CN 105533453 B CN105533453 B CN 105533453B CN 201510836061 A CN201510836061 A CN 201510836061A CN 105533453 B CN105533453 B CN 105533453B
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- component
- beans
- porridge
- semen
- rice
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 61
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 56
- 235000021395 porridge Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 42
- 241000209094 Oryza Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 244000268590 Euryale ferox Species 0.000 claims description 10
- 235000006487 Euryale ferox Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 240000008669 Hedera helix Species 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 10
- 230000001055 chewing effect Effects 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000010298 pulverizing process Methods 0.000 description 5
- 241001107116 Castanospermum australe Species 0.000 description 4
- 240000004713 Pisum sativum Species 0.000 description 4
- 235000010582 Pisum sativum Nutrition 0.000 description 4
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 4
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 4
- 240000006677 Vicia faba Species 0.000 description 4
- 235000010749 Vicia faba Nutrition 0.000 description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 description 4
- 240000004922 Vigna radiata Species 0.000 description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 4
- 240000001417 Vigna umbellata Species 0.000 description 4
- 235000011453 Vigna umbellata Nutrition 0.000 description 4
- 235000021279 black bean Nutrition 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 3
- 235000021332 kidney beans Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010257 thawing Methods 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 instant bean porridge and a preparation method thereof. The instant bean porridge comprises: a component A and a component B; the component A is powder and is beansor beans and rice are fried and crushed; the component B is steamed beans; the dosage ratio of the component A to the component B is 1: 2-1: 5. The preparation method comprises the following steps: 1) preparation of component A: frying beans or beans and rice at 170-230 ℃ for 20-30 minutes, cooling and crushing; 2) and (B) component: boiling beans in a pot with strong fire for 6-10 minutes, draining water, putting the beans into a steamer, and steaming at the pressure of 3-5kg/cm2the temperature is 140-160 ℃, and the time is 20-30 minutes; and (6) cooling. The instant bean porridge disclosed by the invention has sticky and glutinous feelings of porridge and the chewing feeling of granular beans, and is more healthy without adding preservatives.
Description
Technical Field
the invention relates to the field of instant porridge, in particular to instant bean porridge and a preparation method thereof.
background
The existing instant porridge mainly comprises two types, wherein one type is canned after being cooked, such as eight-treasure porridge; the porridge is added with preservative, which is harmful to health; the other kind is powder, which is prepared by pulverizing porridge, steaming, and drying. For example, patent CN1123101A discloses a mixed miscellaneous grain instant porridge, which is prepared by processing different raw materials by stir-frying and steaming, respectively, mixing the stir-fried components with the steamed components, and finally crushing the mixture. Patent document CN101228934A mung bean instant porridge discloses a technical scheme of cooking mung bean porridge, freezing and drying the cooked mung bean porridge to obtain mung bean instant porridge with good rehydration property. Patent document CN104397582A instant porridge with skin caring and nourishing effects. Disclosed is a beauty porridge of a specific composition, and its preparation method is mainly grinding into powder. The instant porridge in powder form is difficult to taste comparable to freshly cooked porridge, and is only occasionally substituted, and is mostly rice-based. Aiming at the bean porridge, no instant bean porridge is provided, which is consistent with freshly decocted bean porridge in taste, and is convenient and quick.
disclosure of Invention
In order to solve the problems in the prior art, the invention provides instant bean porridge and a preparation method thereof. The bean porridge disclosed by the invention is convenient and quick to cook, has the same taste as long-time cooked bean porridge, and has the sticky and glutinous feeling of the porridge as well as the chewing feeling of granular beans.
one of the purposes of the invention is to provide the instant bean porridge.
the instant bean porridge comprises: a component A and a component B;
the component A is powder and is prepared by frying and crushing beans or beans and rice; the component B is steamed beans;
The dosage of the component A and the component B is 1: 2-1: 5, preferably 1: 2;
the beans are edible beans, and in consideration of taste, the beans are preferably: one or more of semen Phaseoli, semen Viciae Fabae, semen Pisi Sativi, semen Phaseoli vulgaris, semen Sojae Atricolor, semen lablab album, and semen euryales.
Adding a little rice into the beans to increase the viscosity of the porridge, wherein the rice is preferably rice or purple rice;
The fineness of the component A is preferably 50 to 70 mesh, the finer the fineness is, the better the mouth feel is, but in view of cost, the finer the fineness is preferably 50 to 70 mesh.
The invention also aims to provide a preparation method of the instant bean porridge.
the method comprises the following steps:
1) preparation of component A: parching beans or beans and rice at 170-230 deg.C for 20-30 min, cooling, and pulverizing;
2) and (B) component: boiling beans in a pot with strong fire for 6-10 min, draining water, and steaming at 3-5kg/cm2the temperature is 140-160 ℃, and the time is 20-30 minutes; cooling;
3) Mixing the component A and the component B according to the dosage, and then vacuumizing and packaging. Can be divided into size packages according to the needs.
The storage method comprises the following steps: the shelf life of the frozen storage can reach 12 months; the shelf life of the product can be 30 days after refrigeration storage.
The eating method comprises the following steps: and naturally thawing the frozen mixed beans, putting the thawed mixed beans into a container, adding water in equal proportion, uniformly mixing, boiling the mixed beans with strong fire, then turning to slow fire for decocting for 2-5 minutes, turning off the fire, and taking the mixed beans out for eating. Stirring slowly during decocting to prevent sticking.
the instant porridge has the advantages that:
The food material has no additive, and maintains the natural nutrition and taste of the food material;
Secondly, the food is convenient and quick, and is convenient to store and eat;
③ the sticky and glutinous feeling of the porridge and the chewing feeling of the particle bean; the finished product has good appearance and look;
the beans have natural health care functions of preventing osteoporosis, improving the immunity of the organism, preventing cardiovascular and cerebrovascular diseases and the like.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
The instant bean porridge comprises: a component A and a component B;
The component A is powder and is prepared by frying and crushing red beans, broad beans, peas and rice, and the fineness of the component A is 50 meshes; the component B is steamed red beans, broad beans and peas;
the dosage of the component A and the component B is 1: 2.
the preparation method comprises the following steps:
1) Preparation of component A: parching semen Phaseoli, semen Viciae Fabae, semen Pisi Sativi, and rice at 170 deg.C for 20 min, cooling, and pulverizing to 50 mesh;
2) And (B) component: boiling semen Phaseoli, semen Viciae Fabae, and semen Pisi Sativi in a pan with strong fire for 6 min, draining water, placing into a steamer, and steaming under 3kg/cm pressure2At 140 ℃ for 20 minutes; cooling;
3) Mixing the component A and the component B according to the dosage, and then vacuumizing and packaging. Can be divided into size packages according to the needs.
the storage method comprises the following steps: the shelf life of the frozen storage can reach 12 months; the shelf life of the product can be 30 days after refrigeration storage.
The eating method comprises the following steps: naturally unfreezing, putting into a container, adding water in equal proportion, uniformly mixing, boiling with strong fire, then turning to slow fire for 2 minutes, turning off the fire, and taking out. Stirring slowly during decocting to prevent sticking. The cooked instant bean porridge has the sticky and glutinous feeling of the porridge and also has the chewing feeling of the granular bean. And no preservative is added, so that the health food is healthier.
example 2
the instant bean porridge comprises: a component A and a component B;
The component A is powder and is prepared by stir-frying and crushing kidney beans, black beans, hyacinth beans, gordon euryale seeds and purple rice; the component B is steamed kidney beans, black beans, hyacinth beans and gordon euryale seeds;
the dosage of the component A and the component B is 1: 5;
the fineness of the component A is preferably 70 meshes.
The preparation method comprises the following steps:
1) preparation of component A: parching semen Phaseoli vulgaris, semen Sojae Atricolor, semen lablab album, semen euryales, and semen Zizaniae at 230 deg.C for 30 min, cooling, and pulverizing;
2) and (B) component: boiling kidney bean, semen Sojae Atricolor, semen lablab album, and semen euryales in a pot with strong fire for 10 min, draining water, placing into a steamer, steaming under pressure of 5kg/cm2At 160 ℃ for 30 minutes; cooling;
3) Mixing the component A and the component B according to the dosage, and then vacuumizing and packaging. Can be divided into size packages according to the needs.
the storage method comprises the following steps: the shelf life of the frozen storage can reach 12 months; the shelf life of the product can be 30 days after refrigeration storage.
the eating method comprises the following steps: naturally unfreezing, putting into a container, adding water in equal proportion, uniformly mixing, boiling with strong fire, then turning to slow fire for boiling for 5 minutes, turning off the fire, and taking out. Stirring slowly during decocting to prevent sticking. The cooked instant bean porridge has the sticky and glutinous feeling of the porridge and also has the chewing feeling of the granular bean. And no preservative is added, so that the health food is healthier.
Example 3
The instant bean porridge comprises: a component A and a component B;
The component A is powder and is prepared by frying and crushing red beans, broad beans, peas, kidney beans, black beans, hyacinth beans and gordon euryale seeds; the component B is steamed red bean, broad bean, pea, kidney bean, black bean, hyacinth bean and gordon euryale seed;
The dosage of the component A and the component B is 1: 3;
The fineness of the component A is preferably 60 meshes.
the preparation method comprises the following steps:
1) Preparation of component A: parching semen Phaseoli, semen Viciae Fabae, semen Pisi Sativi, semen Phaseoli vulgaris, semen Sojae Atricolor, semen lablab album, and semen euryales at 200 deg.C for 25 min, cooling, and pulverizing;
2) And (B) component: boiling semen Phaseoli, semen Viciae Fabae, semen Pisi Sativi, semen Phaseoli vulgaris, semen Sojae Atricolor, semen lablab album, and semen euryales with strong fire for 8 min, draining water, and steamingSteaming in a pot under a pressure of 4kg/cm2at 150 ℃ for 25 minutes; cooling;
3) Mixing the component A and the component B according to the dosage, and then vacuumizing and packaging. Can be divided into size packages according to the needs.
the storage method comprises the following steps: the shelf life of the frozen storage can reach 12 months; the shelf life of the product can be 30 days after refrigeration storage.
the eating method comprises the following steps: naturally unfreezing, putting into a container, adding water in equal proportion, uniformly mixing, boiling with strong fire, then turning to slow fire for decocting for 3 minutes, turning off the fire, and taking out. Stirring slowly during decocting to prevent sticking. The cooked instant bean porridge has the sticky and glutinous feeling of the porridge and also has the chewing feeling of the granular bean. And no preservative is added, so that the health food is healthier.
Claims (4)
1. an instant bean porridge is characterized in that:
The instant bean porridge consists of a component A and a component B;
the component A is powder and is prepared by frying and crushing beans and rice; the component B is steamed beans;
The dosage ratio of the component A to the component B is 1: 2-1: 5;
the fineness of the component A is 50-70 meshes;
the beans are: one or more of semen Phaseoli, semen Viciae Fabae, semen Pisi Sativi, semen Phaseoli vulgaris, semen Sojae Atricolor, semen lablab album, and semen euryales;
The rice is rice or purple rice.
2. the instant soybean porridge of claim 1, wherein:
The dosage ratio of the component A to the component B is 1: 2.
3. A method for preparing instant bean porridge according to any one of claims 1 to 2, wherein the method comprises:
1) preparation of component A: frying beans and rice at 170-230 ℃ for 20-30 minutes, cooling and crushing;
2) and (B) component: putting beans in a pot and burning with strong fireBoiling for 6-10 min, draining water, steaming at 3-5kg/cm2the temperature is 140-160 ℃, and the time is 20-30 minutes; cooling;
3) Mixing the component A and the component B according to the dosage, and then vacuumizing and packaging.
4. The method of claim 3, comprising:
When the food is eaten, water is added and mixed uniformly, then the mixture is boiled with big fire, and then the mixture is turned to small fire and stirred while being boiled for 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 CN105533453A (en) | 2016-05-04 |
| CN105533453B true CN105533453B (en) | 2019-12-13 |
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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 |
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| CN (1) | CN105533453B (en) |
Families Citing this family (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 |
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| Publication number | Publication date |
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| CN105533453A (en) | 2016-05-04 |
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