| 摘要 |
Provided is a method of producing gruel by adding seafood containing an abalone, oyster, short-necked clam and sea mussel to rice as a main ingredient, heating and then freeze-drying. The gruel has improved storage properties and short reconstituting properties. The titled gruel is prepared by the steps of: heating soaked rice containing regular rice and glutinous rice in a ratio of 7:3 and seafood extract for 30min to 2hr; adding with 3 to 5% by weight of Lentinus edodes, 3 to 5% by weight of Agaricus bisporus, 1 to 1.5% by weight of roasted salt and 0.02 to 0.05% by weight of black pepper; cooling the mixture at 20 to 30deg.C and forming; freezing at -30 to -40deg.C for 20 to 30hr; freeze-drying at 0.1 to 1.0Torr and 45 to 55deg.C for 20 to 30hr to a moisture content of less than 5%. The seafood extract is obtained by heating 10 to 40% by weight of seafood, 3 to 5% by weight of broccoli, more than 5% by weight of carrots, 8 to 10% by weight of radishes, 3 to 5% by weight of onions, 1 to 2% by weight of garlic, 0.5% by weight of ginger, 0.5 to 1% by weight of kelp and a suitable amount of water for 3 to 6hr. The seafood contains an abalone, oyster, short-necked clam and sea mussel.
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