CN109198397A - A kind of instant mixed congee and its production method - Google Patents
A kind of instant mixed congee and its production method Download PDFInfo
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- CN109198397A CN109198397A CN201810740408.0A CN201810740408A CN109198397A CN 109198397 A CN109198397 A CN 109198397A CN 201810740408 A CN201810740408 A CN 201810740408A CN 109198397 A CN109198397 A CN 109198397A
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- mixed congee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The present invention relates to a kind of instant mixed congee and its production methods, it is characterised in that is made of the raw material of following weight fraction ratio: long glutinous rice 18-22, black rice 18-22, small wheat kernel 15-20, sorghum rice 10-15, red bean 8-12, shelled peanut 8-12, jujube 4-8, white granulated sugar 5-7, sodium carboxymethylcellulose (CMC) 0.015, konjac glucomannan 0.03, xanthan gum 0.05；A. above-mentioned raw materials are weighed by formula, cleaning impregnates, is drained and standby；B. the step a raw material drained is put into pot, water is added to stew system；C. add white granulated sugar, sodium carboxymethylcellulose, konjac glucomannan, xanthan gum in the mixed congee endured, mix.The invention has the advantages that this mixed congee state is uniform, sugariness is suitable for, whets the appetite, refreshes oneself；Solve the problems, such as material-water ratio and stabilizer.
Description
Technical field
The invention belongs to food processing and production fields, are related to a kind of instant mixed congee, further relate to a kind of instant mixed congee production
Method.
Background technique
Mixed congee also known as rice porridge, are the traditional festival cuisines of Han nationality, and the congee being boiled into is combined by various food one
It rises, common food materials have glutinous rice, black rice, jujube, peanut, red bean, kidney bean etc., are now pregnant with different foods because of the difference of various regions taste
Material has boiled out different flavor.Current market sales of filling fluid quality mixed congee material cost of major part is expensive, taste
Also compare limitation.
Orange peel has the function of that regulating qi-flowing for eliminating phlegm, stomach invigorating dehumidify, reduce blood pressure, and is a kind of good Chinese medicine.In daily
Mostly orange peel is thrown away, which results in certain wastes.
Summary of the invention
The problem of high and taste limits to the purpose of the present invention is to solve mixed congee cost of material, provide one kind instant eight
Precious congee and its production method.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of instant mixed congee, which is characterized in that be made of the raw material of following weight fraction ratio: long glutinous rice 18-22, black rice 18-
22, small wheat kernel 15-20, sorghum rice 10-15, red bean 8-12, shelled peanut 8-12, jujube 4-8, white granulated sugar 5-7, carboxymethyl are fine
Tie up plain sodium (CMC) 0.015, konjac glucomannan 0.03, xanthan gum 0.05.
Preferably, a kind of instant mixed congee, is made of the raw material of following weight fraction ratio: long glutinous rice 20, black rice 19, wheat
Benevolence 18, sorghum rice 12, red bean 10, shelled peanut 10, jujube 5, white granulated sugar 6, sodium carboxymethylcellulose (CMC) 0.015, konjaku
Glue 0.03, xanthan gum 0.05.
Further, a kind of instant mixed congee, the water are orange peel water.
A kind of instant eight treasures (choice ingredients of certain special dishes) porridge production method, it is characterised in that the following steps are included:
A. raw material cleaning and dipping: weighing above-mentioned raw materials by ratio of weight and the number of copies, by jujube individually cleaning 3 times, then with 80 DEG C of temperature
Water impregnates 5min, pulls out drained and standby, and long glutinous rice, black rice, small wheat kernel, sorghum rice, red bean, shelled peanut are mixed together cleaning
3-4 times, 3h is then soaked in water, it is drained and standby；
B. mixed congee boils: the raw material after draining in step a being put into digester together, 4 times of raw-material weight of water is added
It boils rear exchange of notes fire to carry out stewing 1-1.5 h processed, this needs to be stirred continuously in the process, with anti-stick pan；
C. it is added by above-mentioned deal into the mixed congee endured than load weighted white granulated sugar, sodium carboxymethylcellulose (CMC), konjaku
Glue, xanthan gum, stirring while adding, until being uniformly mixed with mixed congee, sugariness is uniform.
Further, in a kind of instant eight treasures (choice ingredients of certain special dishes) porridge production method, the water of step b addition is orange peel water, orange peel water production method
Are as follows: it is added to the water after cleaning orange peel, the volume (ml) of control orange peel quality (g) and water is than being 1:15, first high fire under normal pressure
Boiling then turns mild fire and continues to boil 30-40min, and obtaining filtrate after cooled and filtered slagging-off is orange peel water.
Using above technical scheme, make the invention has the following advantages that
1) a kind of instant mixed congee obtained by this method, layering is unobvious, and content pine is glutinous and is evenly distributed, and sensory effects are good；
2) in this method a kind of instant eight treasures (choice ingredients of certain special dishes) porridge production method efficiently solve in instant mixed congee process material-water ratio and
Stabilizer additive amount problem.
Specific embodiment
A kind of instant mixed congee, specific implementation step are as follows:
Embodiment 1
1. weighing full grains, color is normal, free from insect pests and mildew, the long glutinous rice 200g of free from admixture, black rice 190g, small wheat kernel
180g, sorghum rice 120g, red bean 100g, shelled peanut 100g, jujube 50g are spare；
2. by jujube individually cleaning 3 times, then impregnate 5min with 80 DEG C of warm water, pull out it is drained and standby, will residue in step 1
Raw material is mixed together cleaning 3-4 times, then soaks in water 3h, drained and standby；
3. the raw material after draining in step 2 is put into digester together, exchange of notes fire carries out stewing system 1 after 3760g boiling boiling is added
H, every 15 min stirring is primary, with anti-stick pan；
4. be separately added into the mixed congee endured 60g white granulated sugar, 0.15g sodium carboxymethylcellulose (CMC), 0.3g konjac glucomannan,
0.5g xanthan gum, stirring while adding, until being uniformly mixed with mixed congee, sugariness is uniform.
There is the cooked rear due color of mixed congee and smell using a kind of instant mixed congee made of this method, organize state
Uniformly, no layering, agreeable to the taste pine is glutinous, and contents particles suspend persistently, and sugariness is suitable for.
Embodiment 2
1. weighing full grains, color is normal, free from insect pests and mildew, long glutinous rice 2100g, the black rice 2000g, wheat of free from admixture
Benevolence 1600g, sorghum rice 1000g, red bean 1000g, shelled peanut 800g, jujube 700g are spare；
2. by jujube individually cleaning 3 times, then impregnate 5min with 80 DEG C of warm water, pull out it is drained and standby, will residue in step 1
Raw material is mixed together cleaning 3-4 times, then soaks in water 3h, drained and standby；
3. being added in 60000ml water after weighing the cleaning of 4000g orange peel, first high fire boiling then turns mild fire 40min under normal pressure,
Obtaining filtrate after cooled and filtered slagging-off is orange peel water；
4. the raw material after draining in step 2 is put into digester together, be added after the orange peel boiling boiling of 40000g exchange of notes fire into
Row stews 1.2h processed, and every 20 min stirring is primary, with anti-stick pan；
5. being separately added into 790g white granulated sugar, 1.5g sodium carboxymethylcellulose (CMC), 3g konjac glucomannan, 5g into the mixed congee endured
Xanthan gum, stirring while adding, until being uniformly mixed with mixed congee, sugariness is uniform.
Uniform using a kind of instant mixed congee state made of this method, no layering, agreeable to the taste pine is glutinous, and contents particles suspend
Persistently, sugariness is suitable for；With the cooked rear due color of mixed congee and smell, there are also the distinctive fragrants of orange peel, whet the appetite, mention
Mind.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form；Appoint
What those skilled in the art, without departing from the scope of the technical proposal of the invention, all using the side of the disclosure above
Method and technology contents make many possible changes and modifications to technical solution of the present invention, or are revised as the equivalent reality of equivalent variations
Apply example.Therefore, anything that does not depart from the technical scheme of the invention according to the technical essence of the invention do above embodiments
Any simple modification, equivalent replacement, equivalence changes and modification, all of which are still within the scope of protection of the technical scheme of the invention.
Claims (4)
1. a kind of instant mixed congee, it is characterised in that be made of the raw material of following weight fraction ratio: long glutinous rice 18-22, black rice 18-
22, small wheat kernel 15-20, sorghum rice 10-15, red bean 8-12, shelled peanut 8-12, jujube 4-8, white granulated sugar 5-7, carboxymethyl are fine
Tie up plain sodium (CMC) 0.015, konjac glucomannan 0.03, xanthan gum 0.05.
2. a kind of instant mixed congee according to claim 1, it is characterised in that: preferably by the raw material of following weight fraction ratio
It is made: long glutinous rice 20, black rice 19, small wheat kernel 18, sorghum rice 12, red bean 10, shelled peanut 10, jujube 5, white granulated sugar 6, carboxylic first
Base sodium cellulosate (CMC) 0.015, konjac glucomannan 0.03, xanthan gum 0.05.
3. a kind of instant eight treasures (choice ingredients of certain special dishes) porridge production method, it is characterised in that the following steps are included:
A. raw material cleaning and dipping: weighing above-mentioned raw materials by ratio of weight and the number of copies, by jujube individually cleaning 3 times, then with 80 DEG C of temperature
Water impregnates 5min, pulls out drained and standby, and long glutinous rice, black rice, small wheat kernel, sorghum rice, red bean, shelled peanut are mixed together cleaning
3-4 times, 3h is then soaked in water, it is drained and standby；
B. mixed congee boils: the raw material after draining in step a being put into digester together, 4 times of raw-material weight of water is added
Rear exchange of notes fire is boiled to carry out stewing 1-1.5 h processed；
C. it is added by above-mentioned deal into the mixed congee endured than load weighted white granulated sugar, sodium carboxymethylcellulose (CMC), konjaku
Glue, xanthan gum, stirring while adding, until being uniformly mixed with mixed congee, sugariness is uniform.
4. a kind of instant eight treasures (choice ingredients of certain special dishes) porridge production method according to claim 3, it is characterised in that: the water of step b addition is orange peel
Water, orange peel water production method are as follows: be added to the water after cleaning orange peel, control orange peel quality (g) and volume (ml) ratio of water is
1:15, first high fire boiling then turns mild fire and continues to boil 30-40min under normal pressure, after cooled and filtered slagging-off filtrate is orange peel
Water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810740408.0A CN109198397A (en) | 2018-07-07 | 2018-07-07 | A kind of instant mixed congee and its production method |
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| CN201810740408.0A CN109198397A (en) | 2018-07-07 | 2018-07-07 | A kind of instant mixed congee and its production method |
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| CN109198397A true CN109198397A (en) | 2019-01-15 |
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| CN201810740408.0A Withdrawn CN109198397A (en) | 2018-07-07 | 2018-07-07 | A kind of instant mixed congee and its production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881611A (en) * | 2019-12-09 | 2020-03-17 | 丰丽霞 | Method for making eight-treasure porridge |
| CN111149995A (en) * | 2020-03-06 | 2020-05-15 | 吉林人参研究院（吉林省长白山天然药物研究院） | Black ginseng health-preserving porridge and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286647A (en) * | 2014-09-26 | 2015-01-21 | 赵敬哲 | Health flavored porridge and preparation method thereof |
-
2018
- 2018-07-07 CN CN201810740408.0A patent/CN109198397A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286647A (en) * | 2014-09-26 | 2015-01-21 | 赵敬哲 | Health flavored porridge and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李智等: "餐车八宝粥的稳定性研究", 《广西轻工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881611A (en) * | 2019-12-09 | 2020-03-17 | 丰丽霞 | Method for making eight-treasure porridge |
| CN111149995A (en) * | 2020-03-06 | 2020-05-15 | 吉林人参研究院（吉林省长白山天然药物研究院） | Black ginseng health-preserving porridge and preparation method thereof |
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Application publication date: 20190115 |