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Quick-frozen congee and making method thereof

A production method and technology for quick-freezing porridge, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of inconvenience of eating, inability to maintain nutrients, etc., and achieve the effect of saving porridge cooking time.

Inactive Publication Date: 2012-07-25
杭州秀山美地农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Porridge products are common types for breakfast and supper, and generally require a long time to cook, making it inconvenient to eat
Eight-treasure porridge is more convenient on the market, but eight-treasure porridge needs to be added with preservatives, which cannot maintain the original nutritional content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making quick-frozen porridge, comprising the steps of:

[0017] Cook porridge: add rice and water to make porridge;

[0018] Cooling: Cool the porridge to room temperature;

[0019] Fill the porridge in the PP material container, and reserve at least 5cm high space for the container when filling, so as to prevent the porridge in the container from breaking the heat-sealed film due to the increase in quick-frozen volume;

[0020] Sealing: Seal the filled container with a heat-sealing film;

[0021] Quick-freezing: Quick-freeze the porridge for 50 minutes to 1 hour at an ambient temperature below -40°C with a quick-freezing store or a quick-freezing mesh belt bed, so that the central temperature of the porridge drops below -18°C.

[0022] Before the step of cooking porridge, a step of preparing materials can also be added, and various raw materials can be selected according to needs.

[0023] In the quick-frozen porridge made by the above-mentioned prepara...

Embodiment 2

[0025] The preparation method of honey purple potato quick-frozen porridge comprises the following steps:

[0026] Prepare raw materials: prepare 100-200 parts of rice, 10-50 parts of millet, 1000-3000 parts of water, 50-200 parts of purple sweet potato, 10-100 parts of honey, 0-50 parts of cornstarch (the numbers in this invention are all by weight , will not be repeated below); take out 50 parts of water to prepare starch liquid, mix the washed rice and millet and soak in the remaining part of water for 1 hour, wash and peel the purple sweet potato, cut into 1cm×1cm×1cm Ding;

[0027] Cook porridge: boil the soaked rice and millet together with the rice soaking water, add diced purple sweet potato, turn to low heat and continue cooking for about 1 hour until the rice grains are rotten and blooming, add the adjusted starch solution and boil over high heat, then stop heating. When cooling to below 60°C, add honey and mix thoroughly;

[0028] Cooling: Cool the porridge to roo...

Embodiment 3

[0034] The preparation method of milk walnut quick-frozen porridge comprises the following steps:

[0035] Preparation: prepare 100-200 parts of rice, 10-50 parts of crushed corn, 300-3000 parts of water, 10-500 parts of milk, 10-200 parts of walnut kernels, 10-200 parts of peanut kernels, 0-50 parts of cornstarch; take out 50 parts of water is used to prepare the starch liquid, the washed rice and crushed corn are mixed, soaked in the remaining part of water for 1 hour, the walnut kernels and peanut kernels are roasted, the outer skin of the peanut kernels is removed, and the cooked peanut kernels and walnut kernels are pressed into Crushed grains of about 0.5cm×0.5cm×0.5cm.

[0036] Cooking porridge: boil the soaked rice and crushed corn together with rice soaking water, turn to low heat and continue cooking for about 1.5 hours until the rice grains rotten and bloom. Add the adjusted starch solution, milk, crushed walnut kernels and crushed peanut kernels, bring to a boil a...

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PUM

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Abstract

The invention discloses quick-frozen congee and a making method thereof. The making method includes: cooking congee, namely adding rice into water to be cooked into congee; cooling the congee to the normal temperature; filling the congee into PP (polypropylene) containers, and reserving a space at least 5cm high in each container during filling; using heat-sealing film to seal the filled containers; and quick-freezing the congee so that the core temperature of the congee drops to smaller than 18 DEG C. The quick-frozen congee made by the method can retains the original nutrition and taste before thawed, and can be heated with microwave radiation for 4-5 minutes before eating, so that long cooking time is reduced. No preservative is added, so that the quick-frozen congee is healthy and environment-friendly.

Description

technical field [0001] The invention relates to a quick-frozen porridge and a preparation method thereof. Background technique [0002] Quick-frozen food is the food that needs to be quick-frozen. After proper pre-treatment, it is quickly frozen in various ways. Its biggest advantage is to completely preserve the original quality of the food at low temperature (to reduce the heat inside the food or the energy that supports various chemical activities. At the same time, part of the free water of the cells is frozen, and the water activity is reduced), without any preservatives and additives, and at the same time, the food nutrition is preserved to the maximum extent. It has the advantages of delicious, convenient, healthy, hygienic, nutritious, and affordable (staggered seasons, increased food value, and created higher benefits) of the original food. [0003] Porridge products are a common type of breakfast and supper, and generally require a long time to cook, making it inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 余向东
Owner 杭州秀山美地农业科技有限公司
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