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Freeze-dried mushroom and chicken congee

Mushroom chicken porridge and preparation technology, applied in food preparation, food drying, food freezing, etc., to achieve good preservation, good food shape, and good rehydration

Inactive Publication Date: 2015-01-21
FUJIAN XINHEILONG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on the pretreatment process conditions of vacuum freeze-dried instant porridge is almost still blank.

Method used

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  • Freeze-dried mushroom and chicken congee
  • Freeze-dried mushroom and chicken congee
  • Freeze-dried mushroom and chicken congee

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Embodiment Construction

[0038] In order to describe in detail the technical content, structural features, achieved objectives and effects of the present invention, the following will be described in detail in conjunction with the embodiments.

[0039] The overall preparation process of the freeze-dried shiitake mushroom and chicken porridge of the present invention is as follows: pretreatment of raw and auxiliary materials→boiling→seasoning→weighing→plating→freezing→vacuum drying→unloading→off-pan packaging.

[0040] Comprising components in the following weight ratios:

[0041]

[0042] During specific production:

[0043] 1. Pretreatment of raw and auxiliary materials:

[0044] Shiitake mushrooms: Soak the dried shiitake mushrooms in water for about 2 hours until they swell completely, remove foreign matter and inedible parts; cut them into filaments with a width of 4-5mm (the shiitake mushrooms with a diameter greater than 6cm are cut in quarters first), and washed Clean it for later use; kee...

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Abstract

The invention discloses freeze-dried mushroom and chicken congee which is prepared from the following components in a weight ratio through a vacuum freeze-drying technology: 18 parts of rice, 5 parts of fragrant rice, 5 parts of dried mushrooms after water regain, 6 parts of chicken, 6 parts of celery, 0.05 parts of shallots or dehydrated shallots, and 1.5 parts of deep-fried shallots. The freeze-dried mushroom and chicken congee has the beneficial effects: (1) inherent color, fragrance, taste and nutritional ingredients of congee having different tastes can be best kept; (2) the food shape can be better kept; (3) the water regain property is good; (4) the storage property is good, a complicated cold chain is not required, and the freeze-dried seafood and egg congee can be stored for 3-5 years at a normal temperature; and (5) the finished product is light in weight and convenient to transport.

Description

technical field [0001] The invention belongs to the technology and field of food fine processing, and in particular relates to a freeze-dried chicken porridge with mushrooms and a preparation process thereof. Background technique [0002] With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the convenience, nutrition and functionality of food. Along with it, various convenience foods have emerged and are very popular among consumers. . And the instant food sold on the market at present is mostly products such as rice, instant noodles, and is not suitable for people with a fast pace of life and poor stomach and intestines. [0003] Instant porridge can be divided into two categories, namely dehydrated porridge and non-dehydrated porridge. Dehydrated porridge is also called instant porridge. It is easy to eat and does not need to be boiled. It can be made into porridge by soaking in hot or cold water. There...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L19/03A23L5/13A23L7/10A23L13/55A23L31/00A23V2002/00A23V2300/38A23V2300/10A23V2300/20
Inventor 王磊颜云朋蔡有坤
Owner FUJIAN XINHEILONG FOOD IND
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