CN110477278A - It is a kind of that coarse cereals and millet is made to boil the coarse cereals obtained with ripe processing method and processing altogether - Google Patents

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a processing method for co-cooking miscellaneous grains and millet and the processed miscellaneous grains. The processing method of the present invention, which can make miscellaneous grains and millet boiled together, comprises the following steps: (1) Ultrasonic assisted soaking: place the cleaned miscellaneous grains in water for ultrasonic assisted soaking for 10-100min, drain and set aside; (2) Preserve miscellaneous grains Cooking: put the miscellaneous grains processed in step (1) into a pressure cooker and cook for 2-5 minutes; (3) microwave drying: dry the miscellaneous grains properly treated in step (3) by 300W-600W microwave for 3-7min. The miscellaneous grains processed according to the method of the invention can be cooked together with millet, and the processing method of the invention has higher efficiency.

Description

A processing method capable of co-cooking miscellaneous grains and millet and the processed miscellaneous grains

technical field

The invention belongs to the technical field of food processing, and in particular relates to a processing method for co-cooking miscellaneous grains and millet and the processed miscellaneous grains.

Background technique

China is the largest exporter of miscellaneous grains. The planting area of miscellaneous grains has reached more than 10 million hectares, and miscellaneous grains have many varieties, good quality and wide distribution. With the development of the economy and the strengthening of people's health awareness, people's demand for "nutritious, healthy, safe and convenient" cereals is increasing. However, miscellaneous grains have dense structure, hard texture, difficult gelatinization, and long cooking time, which is very inconvenient for consumers to eat, especially in the use of miscellaneous grain porridge in daily life, which limits its consumption in daily meals. Therefore, it is of great significance to develop a processing method that can rapidly ripen miscellaneous grains (for example, boil water for about 15 minutes to ripen like easy-to-cook millet) for the development of miscellaneous grains deep-processing products.

"Study on Pre-cooking Technology and Physical and Chemical Properties of Four Kinds of Miscellaneous Grain Rice" (Liu Jianan, Jilin Agricultural University, Master's Degree Thesis, 2017) studied the pre-gelatinization technology of barley, black rice, oat rice and white sorghum. , Drain, and microwave processes to process miscellaneous grains. The barley is matured by microwave puffing, so that the structure of the barley is loose, and a large number of voids and channels are formed inside the grain, which is conducive to rehydration, the degree of gelatinization is improved, and the remaining water is continuously removed at the same time. The obtained barley has a complete appearance and a water content of 9.68%, and can be cooked together with rice. And the research results of this study show that the degree of gelatinization is the highest when the soaking temperature is 45°C, and the degree of gelatinization of barley tends to decline after 45°C; Decrease; when the microwave power is 600W-800W, the gelatinization degree shows a downward trend, the gelatinization degree is the smallest at 800W, and the gelatinization degree rises after 800W, but with the increase of microwave power, the sensory score of coix seed pre-ripening treatment decreases Trend; when the microwave time is within 100s, the change trend of the gelatinization degree of coix seed is the same as that of the microwave time, and when it reaches 120s, the effect of the microwave time on the gelatinization degree is not significant. The best pre-curing process of barley determined in this study is: soaking temperature 46.4°C, soaking time 3.9h, microwave power 600W, microwave time 85s, under these conditions, the gelatinization degree of barley is 49.34%, and the sensory score is 90 point. The above-mentioned process can make miscellaneous grains such as barley, black rice and rice co-cooked together. The cooking time of the treated miscellaneous grains is still long, and the miscellaneous grains need to be soaked for a long time, and the pre-cooking of miscellaneous grains cannot be realized in a short time.

CN103652592A discloses a raw material soaking solution for making rice grain ready-to-eat instant porridge, the ingredients of the raw material soaking solution include citric acid, sodium carbonate, β-cyclodextrin, monoglyceride and sucrose fatty acid ester Rice, millet, black rice, glutinous rice, job’s tears and other miscellaneous grains are placed in the raw material soaking liquid for 10-80 minutes of ultrasonic soaking, then centrifugally dehydrated, then placed in clean water for 10-80 minutes of ultrasonic soaking, then centrifugally dehydrated, steamed under high pressure for 15 minutes, hot air / Combined drying with hot air and microwave or infrared can get instant instant porridge reconstituted with rice grains. The instant instant porridge is kept in boiling water for 5 minutes before it can be eaten. Although this instant instant porridge can quickly ripen miscellaneous grains, it needs to use various additives such as citric acid, sodium carbonate, β-cyclodextrin, monoglyceride and sucrose fatty acid ester and long-term high-pressure steaming, which will affect Nutritional value of cereals.

CN 107969612A discloses a microwave vacuum quick-cooking miscellaneous grain processing method, which specifically includes the following steps: cleaning the screened miscellaneous grains and soaking them in pure water for 3-16 hours so that the water content of the miscellaneous grains is 25%-50%; placing the miscellaneous grains at -10 Freeze at -35°C for 5-12 hours; Microwave vacuum treatment: raise the temperature of miscellaneous grains to room temperature, and dry them with a microwave vacuum dryer. drying for 5-30 minutes, so that the moisture content of the miscellaneous grains is 8-13%; cooling; sieving and mixing to obtain a single type of quick-ripening miscellaneous grains. The quick-cooking miscellaneous grains can be cooked at the same time as rice after being boiled for another 20 minutes. Although the microwave vacuum quick-ripening miscellaneous grains processing method realizes the pre-ripening of miscellaneous grains, the processing procedure of the processing method is loaded down with trivial details, and the processing time is long.

CN109123383A discloses a processing method for quick-cooking miscellaneous grain porridge. The processing method specifically includes the following steps: soaking in pure water for 0.5-15 hours at a soaking temperature of 25-45° C.; steam fumigation at 100-110° C. for 20-50 minutes; high and low temperature water immersion treatment: Soak in water at 50-70°C for 15-30 minutes, and in water at 15-35°C for 15-35 minutes, so that the moisture content of the miscellaneous grain raw materials after water immersion is controlled at 65-75%; drain, and completely drain the excess water after water immersion ;quick freezing, put the drained raw materials at -20～-30℃ for rapid freezing, the freezing time is 4～12h; microwave vacuum drying, microwave power 300～800W, vacuum degree -0.05～-0.1Mpa, temperature 50～75 ℃, microwave vacuum drying for 5-30 minutes, so that the moisture content of miscellaneous grains is 12%-15%; hot air drying, drying temperature 60-80 ℃, drying time 30-90min, to obtain pre-cooked miscellaneous grain products, the pre-matured miscellaneous grain porridge boiled In 5 minutes, a convenient multigrain porridge with suitable viscosity, shape and taste can be obtained. Although this processing method can make the pre-cooked miscellaneous grains mature in a shorter time to obtain convenient miscellaneous grain porridge, it needs long-time steam fumigation, soaking, freezing and drying, and the procedures are cumbersome and the processing time is long.

To sum up, the existing miscellaneous grains pre-ripening process has low efficiency, and there are technical problems such as cumbersome processing procedures, long processing time or poor pre-ripening degree.

Contents of the invention

The invention provides a processing method with higher processing efficiency, which can co-cook miscellaneous grains and millet, so as to solve the above-mentioned technical problems.

The processing method of the present invention that allows miscellaneous grains and millet to be cooked together adopts the following technical scheme: a processing method that enables miscellaneous grains and millet to be co-cooked together, which is characterized in that it comprises the following steps:

(1) Ultrasonic-assisted soaking: put the cleaned miscellaneous grains in water for ultrasonic-assisted soaking for 10-100 minutes, and drain for later use;

(2) Precooking of miscellaneous grains: put the miscellaneous grains processed in step (1) into a pressure cooker and cook for 2 minutes to 5 minutes;

(3) Microwave drying: Microwave drying the miscellaneous grains obtained through step (2) at 300W-600W for 3-7min.

Preferably, the ultrasonic power in the step (1) is 150-700W, the soaking temperature is 20°C-60°C, and the mass ratio of miscellaneous grains to water is 1:2-1:5.

Preferably, the cooking temperature of miscellaneous grains in the pressure cooker in the step (2) is 110°C-125°C, and the pressure is 0.105-0.24Mpa.

Preferably, during the microwave drying in the step (3), the thickness of the spreading of miscellaneous grains is 1cm-4cm.

Preferably, the miscellaneous grains include but not limited to any one or more of red beans, barley, mung beans, red kidney beans, oats, black rice, peas and black beans.

The second object of the present invention is to provide a miscellaneous grain, the miscellaneous grain of the present invention adopts the following technical scheme: a kind of miscellaneous grain, the miscellaneous grain adopts the processing method that can make the miscellaneous grain and millet co-cooked as described in any one of the above processed.

The object of the present invention is also to provide a quick-cooking miscellaneous grain porridge. The instant-cooking miscellaneous grain porridge of the present invention adopts the following technical solution: a quick-cooking miscellaneous grain porridge, wherein the raw materials of the miscellaneous grain porridge include the above-mentioned miscellaneous grains.

Preferably, the raw materials of the multigrain porridge also include millet.

The beneficial effect of the present invention is: in the processing method of the present invention that can make miscellaneous grains and millet co-cooked together, the soaking of miscellaneous grain raw materials adopts the ultrasonic assisted soaking method, which has the advantages of strong penetrability, fast water absorption and short soaking time; The pre-cooking of miscellaneous grains adopts high-temperature and high-pressure cooking method, which can make miscellaneous grains ripen evenly, shorten the curing time, keep the appearance of grains intact, and improve the rehydration of pre-matured miscellaneous grains; pre-matured miscellaneous grains are dried by microwave, and the drying time is fast and uniform. The processing method of the present invention, which can make miscellaneous grains and millet cooked together, requires short processing time and high efficiency.

The processing method of the present invention, which can make miscellaneous grains and millet co-cooked together, retains the original taste, color, appearance structure and nutritional components of miscellaneous grains, and can realize co-cooking with millet (cooking in boiling water for 15 minutes, stewing for 5 minutes, and then cooking) ).

Detailed ways

The technical solutions of the present invention will be clearly and completely described below in conjunction with specific embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Example 1

One, red beans are processed according to the processing method of the present invention, and concrete steps are as follows:

(1) Raw material pretreatment

Red beans remove gravel, soil clods, insect erosion, mildew, damage and other bad grains, and wash them twice;

(2) Ultrasonic assisted soaking

Mix the red beans and water according to the material-to-liquid ratio (mass ratio) of 1:3, and use ultrasonic assisted soaking, the ultrasonic power is 180W, the soaking temperature is 40°C, and the soaking time is 75min. After soaking, drain and set aside;

(3) Raw material pre-cooking

Cook the soaked red beans at 115°C and 0.16MPa for 3 minutes, and the red bean particles are intact;

(4) microwave drying

The red beans processed in step (3) are dried by microwave, the microwave power is 385W, the drying time is 5min, and the material thickness is 2.4cm. The red beans processed according to the above steps can be cooked together with millet.

Two, investigate the impact of each step in the above-mentioned processing method on red beans:

1. The comparison results of water absorption of red beans in conventional soaking (material-to-liquid ratio 1:3, temperature 40°C) and ultrasonic-assisted soaking (solid-liquid ratio 1:3, temperature 40°C, ultrasonic power 180W) are shown in Table 1, the results It shows that under the same material-liquid ratio and temperature conditions, the red bean achieves the same water absorption rate, and the soaking time under normal pressure is about 1.6 times that of ultrasonic-assisted soaking time. Ultrasonic-assisted soaking can significantly shorten the soaking time of red bean.

Table 1 Comparative analysis of water absorption of red beans in different soaking methods

soaking method regular soaking Ultrasonic Assisted Immersion Soaking time 2 hours 75min water absorption 5.12% 5.67%

2. get the red bean after the microwave drying that embodiment 1 makes (the red bean that embodiment 1 makes) and unripe red bean (through step (1) selection, the raw material red bean after cleaning) boil 15min respectively in boiling water, Stew for 5 minutes, and after cooling, use a texture analyzer to measure its hardness, elasticity, stickiness and chewiness. The measurement conditions are: a circular probe (Φ100mm), a test speed of 60mm/min, a trigger pressure of 0.5N, and a deformation of 50%. The results are shown in Table 2. After boiling in boiling water for 15 minutes and stewing for 5 minutes, the hardness of the red beans prepared in Example 1 was reduced by 2 times compared with the hardness of the raw red beans, and the stickiness and chewiness were reduced by nearly 3 times. After tasting, the red beans prepared in Example 1 were boiled in boiling water for 15 minutes and stewed for 5 minutes to be fully ripened, and had the unique taste and local flavor of red beans.

Red beans and raw red beans prepared in Table 2 Example 1 are boiled in boiling water for 15 minutes, and then stewed for 5 minutes to compare textures

3. The red beans obtained in Example 1 and the raw red beans were measured with a colorimeter for their a ^* , b ^* and L ^* values respectively, the results are shown in Table 3, compared with the red beans made in Example 1 and the raw materials The a ^* value, b ^* value and L ^* value all increased, and the color was dark red, and the color of the red beans prepared in Example 1 changed but was not obvious.

The red bean that table 3 embodiment 1 makes and the red bean chromaticity contrast of raw material

L^＊ ^＊ b^＊ raw red beans 39.18 10.61 10.81 The red bean that embodiment 1 makes 55.74 16.47 15.17

4. measure its degree of gelatinization after the red bean that embodiment 1 makes is pulverized with a universal grinder.

Measuring method of degree of gelatinization: accurately weigh 1.00 g of the crushed red beans obtained in Example 1, place them in a corked conical flask (A ₁ ), and take another 1.00 g of red beans obtained in Example 1 and place them in a conical flask (A ₂ ), add 50 mL of distilled water respectively. Take another bottle B and add 50mL distilled water to make a sample blank. Put the A1 bottle _on the electric stove for 20 minutes to slightly boil and gelatinize, then cool to room temperature. Add 2 mL of diluted glucoamylase to each bottle, shake well, put it in a constant temperature water bath at 50°C for 1 hour, and shake it from time to time. After taking out, cool to room temperature. Immediately add 2 mL of 1 mol/L hydrochloric acid to terminate saccharification, dilute the volume of reactants in each Erlenmeyer flask to 100 mL, filter and set aside.

Take 10mL of each filtrate, place in three 250mL iodine measuring bottles, accurately add 5mL of 0.1mol/L iodine solution and 18mL of 0.1mol/L sodium hydroxide solution, cover tightly and let stand for 15min, then quickly add 2mL of 10% sulfuric acid solution , titrate with 0.1mol/L sodium thiosulfate solution until colorless, and record the volume (mL) of sodium thiosulfate consumed. ^[9-10]

Gelatinization degree = (V ₀ -V ₂ )/(V ₀ -V ₁ )×100% (1)

In the formula: V ₀ , the volume of sodium thiosulfate consumed for titrating the blank solution, mL; V ₁ , the volume of sodium thiosulfate consumed for titrating the gelatinized sample, mL; V ₂ , the volume consumed for titrating the ungelatinized sample The volume of sodium sodium thiosulfate, mL.

After measurement, the degree of gelatinization of the red beans prepared in Example 1 is 30.64%.

Example 2

One, process the barley according to the method of the present invention, concrete steps are as follows:

(1) Raw material pretreatment

Barley removes gravel, soil clods, insect-eroded, moldy, damaged and other bad grains, and washes them 3 times;

(2) Ultrasonic assisted soaking

Barley is soaked with ultrasonic assistance according to the material-to-liquid ratio (mass ratio) of 1:4. The ultrasonic power is 180W, the soaking temperature is 40°C, and the soaking time is 60 minutes. After soaking, drain and set aside;

(3) Raw material pre-cooking

The soaked barley is steamed at 115°C and 0.16Mpa for 3 minutes, and the barley remains intact;

(4) microwave drying

The barley obtained in step (3) is dried by microwave, the microwave power is 539W, the drying time is 4min, and the material thickness is 3cm. The seed of Job's tears processed according to the above method can be cooked together with millet.

2. Investigate the impact of each step in the above-mentioned processing method on barley:

1. The comparison results of water absorption of barley conventional soaking (material-to-liquid ratio 1:3, temperature 40°C) and ultrasonic-assisted soaking (solid-liquid ratio 1:3, temperature 40°C, ultrasonic power 180W) are shown in Table 4, the results It shows that: under the same material-liquid ratio and temperature conditions, the barley achieves a similar water absorption rate, the normal pressure soaking time is twice the ultrasonic-assisted soaking time, and the ultrasonic-assisted soaking can significantly shorten the soaking time of barley.

Table 4 Comparative analysis of water absorption of barley with different soaking methods

soaking method regular soaking Ultrasonic Assisted Immersion Soaking time 2 hours 60min water absorption 35.52% 35.90%

2. The seed of Job's tears (the seed of Job's tears obtained after microwave drying) and raw material's Job's tears (the seed of Job's tears obtained after cleaning through step (1)) obtained in Example 2 were respectively boiled in boiling water for 15 minutes, stewed for 5 minutes, and adopted a texture analyzer after cooling to measure its Hardness, elasticity, stickiness and chewiness, the measurement conditions are: circular probe (Φ100mm), test speed 60mm/min, trigger pressure 0.5N, deformation 50%. The results are shown in Table 5. After being boiled in boiling water, the hardness of the barley prepared in Example 2 was reduced by 3 times compared with the hardness of the raw material barley. After tasting, the barley prepared in Example 2 was boiled in boiling water for 15 minutes, stewed for 5 minutes, and then fully matured, and had the unique taste and flavor of barley.

Table 5 Comparative analysis of the texture of the barley prepared in Example 2 and the raw material barley boiled in boiling water for 15 minutes and stewed for 5 minutes

sample Hardness (N) Elasticity (mm) Adhesiveness (N) Chewiness (mj) Raw barley 10.40 0.48 0.95 0.47 The seed of Job's tears that embodiment 2 makes 3.50 0.43 0.70 0.31

3. The a ^* , b ^* and L ^* values of the barley prepared in Example 2 and the raw barley were measured with a colorimeter, and the results are shown in Table 6. The barley prepared in Example 2 is compared with the raw barley The a ^* value, b* value and L* value all decreased, and the color was light yellow. The color of the barley prepared in Example 2 changed but not obviously.

The barley and the barley chromaticity contrast that table 6 embodiment 2 makes and raw material

L^＊ ^＊ b^＊ Raw barley 63.70 17.58 17.97 The seed of Job's tears that embodiment 2 makes 57.60 15.78 14.91

4. measure the gelatinization degree of the barley that embodiment 2 makes.

Measured according to the method of Example 1, the degree of gelatinization of the barley prepared in Example 2 is 71.68%.

Embodiment 3 processes black rice according to the method of the present invention

(1) Raw material pretreatment

Black rice removes gravel, soil clods, insect-eroded, moldy, damaged and other bad grains, and washes it 3 times;

(2) Ultrasonic assisted soaking

The black rice is 1:5 according to the ratio of material to liquid (mass ratio), and ultrasonic assisted soaking is adopted, the ultrasonic power is 300W, the soaking temperature is 30°C, and the soaking time is 10min. After soaking, drain and set aside;

(3) Raw material pre-cooking

The black rice after soaking is cooked at 115°C and 0.16Mpa for 2 minutes, and the black rice remains intact;

(4) microwave drying

The black rice obtained in step (3) is dried by microwave, the microwave power is 300W, the drying time is 7min, and the material thickness is 4cm. The processed black rice can be cooked together with millet.

The black rice prepared in Example 3 was boiled in boiling water for 15 minutes, tasted after stewing for 5 minutes, and the black rice was fully matured and had the unique taste and local flavor of black rice.

Embodiment 4 mung beans are processed according to the method of the present invention

(1) Raw material pretreatment

Mung beans are cleaned 3 times to remove broken stones, clods, insects, mildew, damage and other bad grains and rice;

(2) Ultrasonic assisted soaking

The mung beans are soaked with ultrasonic assistance according to the material-to-liquid ratio (mass ratio) of 1:3. The ultrasonic power is 150W, the soaking temperature is 20°C, and the soaking time is 20 minutes. After soaking, drain and set aside;

(3) Raw material pre-cooking

The soaked mung beans are steamed at 105°C and 0.105Mpa for 2 minutes, and the mung beans still keep the granules intact;

(4) microwave drying

The mung beans obtained in step (3) are dried by microwave, the microwave power is 350W, the drying time is 3min, and the material thickness is 3cm. The processed mung beans can be cooked together with millet.

The mung bean prepared in Example 4 was boiled in boiling water for 15 minutes, stewed for 5 minutes, and then tasted. The mung bean was fully matured and had the unique taste and flavor of mung bean.

Embodiment 5 red kidney beans are processed according to the method of the present invention

(1) Raw material pretreatment

Red kidney beans remove gravel, soil clods, insect-eroded, moldy, damaged and other bad grains, and wash 3 times;

(2) Ultrasonic assisted soaking

The red kidney beans are soaked with ultrasonic assistance according to the material-to-liquid ratio (mass ratio) of 1:2. The ultrasonic power is 700W, the soaking temperature is 60°C, and the soaking time is 100min. After soaking, drain and set aside;

(3) Raw material pre-cooking

The soaked red kidney beans are steamed at 125°C and 0.24Mpa for 5 minutes, and the red kidney beans still keep the grains intact;

(4) microwave drying

The red kidney beans obtained in step (3) are dried by microwave, the microwave power is 600W, the drying time is 6min, and the material thickness is 1.5cm. The processed red kidney beans can be cooked together with millet.

The red kidney beans prepared in Example 5 were boiled in boiling water for 15 minutes, and tasted after simmering for 5 minutes. The red kidney beans were fully ripened and had the unique taste and flavor of red kidney beans.

Embodiment 6 processes oats according to the method of the present invention

(1) Raw material pretreatment

Remove the broken stones, soil clods, and insect-eroded, moldy, damaged and other bad rice grains from the oats, and wash them 3 times;

(2) Ultrasonic assisted soaking

The oats are soaked with ultrasonic assistance according to the material-to-liquid ratio (mass ratio) of 1:4. The ultrasonic power is 200W, the soaking temperature is 35°C, and the soaking time is 30 minutes. After soaking, drain and set aside;

(3) Raw material pre-cooking

The soaked oats are cooked at 120°C and 0.20Mpa for 3 minutes, and the oats still keep the grains intact;

(4) microwave drying

The oats obtained in step (3) are dried by microwave, the microwave power is 400W, the drying time is 3min, and the material thickness is 2cm. The processed oats can be cooked together with millet.

The oats prepared in Example 6 were boiled in boiling water for 15 minutes, tasted after simmering for 5 minutes, and the oats were fully matured and had the unique taste and flavor of oats.

Embodiment 7 processes peas according to the method of the present invention

(1) Raw material pretreatment

Remove peas, gravel, clods, insects, mildew, damage and other bad grains, and wash them 3 times;

(2) Ultrasonic assisted soaking

The peas are soaked with ultrasonic assistance according to the ratio of material to liquid (mass ratio) 1:5, the ultrasonic power is 600W, the soaking temperature is 50°C, and the soaking time is 50min. After soaking, drain and set aside;

(3) Raw material pre-cooking

The soaked peas are cooked at 125°C and 0.24Mpa for 4 minutes, and the peas remain intact;

(4) microwave drying

The peas obtained in step (3) are dried by microwave, the microwave power is 500W, the drying time is 6min, and the material thickness is 1cm. The processed peas can be cooked together with millet.

The peas prepared in Example 7 were boiled in boiling water for 15 minutes, tasted after simmering for 5 minutes, and the peas were fully ripened and had the unique taste and flavor of peas.

Embodiment 8 processes black beans according to the method of the present invention

(1) Raw material pretreatment

Remove gravel, soil clods, and insect-eroded, moldy, damaged and other bad rice grains from black beans, and wash them 3 times;

(2) Ultrasonic assisted soaking

Black soybeans are soaked with ultrasonic assistance according to the material-to-liquid ratio (mass ratio) of 1:4. The ultrasonic power is 450W, the soaking temperature is 45°C, and the soaking time is 80 minutes. After soaking, drain and set aside;

(3) Raw material pre-cooking

After soaking, the black beans are steamed at 120°C and 0.20Mpa for 4 minutes, and the black beans still remain intact;

(4) microwave drying

The black beans obtained in step (3) are dried by microwave, the microwave power is 450W, the drying time is 7min, and the material thickness is 3.5cm. The processed black beans can be cooked together with millet.

The black beans prepared in Example 8 were boiled in boiling water for 15 minutes, tasted after simmering for 5 minutes, and the black beans were fully ripened, with the unique taste and flavor of black beans.

Example 9 Making Quick-cooked Multigrain Porridge

Mix the red beans prepared in Example 1 and the barley prepared in Example 2 at a mass ratio of 1:3, add an appropriate amount of water, cook in boiling water for 15 minutes, and simmer for 5 minutes to prepare red bean barley porridge. After tasting, the red beans and job's tears were fully ripe, and the taste and flavor were suitable.

Example 10 Making Quick-cooked Multigrain Porridge

0.5 parts by weight of red beans prepared in Example 1, 1 part by weight of barley produced in Example 2, 2 parts by weight of black rice produced in Example 3, 2 parts by weight of mung beans produced in Example 4, and 2 parts by weight of mung beans produced in Example 5. 1 part by weight of the red kidney beans obtained, 1.5 parts by weight of oats prepared in Example 6, 0.5 parts by weight of peas prepared in Example 7, 0.5 parts by weight of black beans prepared in Example 8, and 10 parts by weight of millet were mixed, and an appropriate amount of water was added, boiling water Boil for 15 minutes, stew for 5 minutes, and make multigrain porridge. After tasting, all miscellaneous grains were fully cooked, and the taste and flavor were suitable.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (8)

1. A processing method that can make miscellaneous grains and millet boil together, is characterized in that, comprises the steps: (1) Ultrasonic-assisted soaking: put the cleaned miscellaneous grains in water for ultrasonic-assisted soaking for 10-100 minutes, and drain for later use; (2) Precooking of miscellaneous grains: put the miscellaneous grains processed in step (1) into a pressure cooker and cook for 2 minutes to 5 minutes; (3) Microwave drying: Microwave drying the miscellaneous grains obtained through step (2) at 300W-600W for 3-7min. 2. The processing method according to claim 1 that can cook miscellaneous grains and millet together, wherein the power of the ultrasonic waves in the step (1) is 150-700W, the soaking temperature is 20°C-60°C, and the miscellaneous grains The mass ratio with water is 1:2～1:5. 3. The processing method according to claim 1, which can cook miscellaneous grains and millet together, wherein the temperature of miscellaneous grains in the pressure cooker in the step (2) is 110° C. to 125° C., and the pressure is 0.105-0.24MPa. 4 . The processing method according to claim 1 , wherein the coarse grains and millet are co-cooked and cooked together, characterized in that, during microwave drying in the step (3), the thickness of the spread of the coarse grains is 1 cm to 4 cm. 5. The processing method according to any one of claims 1-3, wherein the miscellaneous grains and millet can be cooked together, wherein the miscellaneous grains include but not limited to red beans, barley, mung beans, red kidney beans, oats, Any one or several of black rice, peas and black beans. 6. A miscellaneous grain, characterized in that, the miscellaneous grain is processed by the processing method according to any one of claims 1-5, which allows the miscellaneous grain and millet to be cooked together. 7. A quick-cooking miscellaneous grain porridge, characterized in that, the raw materials in the miscellaneous grain porridge comprise the miscellaneous grains as claimed in claim 6. 8. The quick-cooking miscellaneous grain porridge according to claim 7, wherein the raw material of the miscellaneous grain porridge also includes millet.