CN100556312C - A kind of millet salted food and preparation method thereof - Google Patents
A kind of millet salted food and preparation method thereof Download PDFInfo
- Publication number
- CN100556312C CN100556312C CNB2007102005777A CN200710200577A CN100556312C CN 100556312 C CN100556312 C CN 100556312C CN B2007102005777 A CNB2007102005777 A CN B2007102005777A CN 200710200577 A CN200710200577 A CN 200710200577A CN 100556312 C CN100556312 C CN 100556312C
- Authority
- CN
- China
- Prior art keywords
- millet
- parts
- hours
- food
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of millet salted food and preparation method thereof, according to listed as parts by weight, it is made for 8～12 parts with 90～110 parts of millets, 2～5 parts of red dates, 0.5～2 part of lily, 1～2 part of seed of Job's tears, 2～5 parts of peanuts, 0.8～2 part of walnut, 0.5～2 part in lotus seeds, five 3～8 parts of flower fresh porks and white sugar.Compared with prior art, the material combination of millet salted food provided by the present invention, consumption and manufacture craft are reasonable, not only nutritive value is very abundant, and its unique flavor, sweet, the aromatic flavour, glutinous soft tasty and refreshing of mouthfeel, and pliability and sweet taste are moderate, non-greasy, overcome the deficiencies in the prior art, reached the purpose of invention, product of the present invention is suitable for suitability for industrialized production, all-ages, extensive market; And long shelf-life is beneficial to preservation; Eat, carry also very convenient.
Description
Technical field:
The present invention relates to a kind of millet food, especially a kind of millet grasshopper and preparation method thereof belongs to food processing technology field.
Background technology:
Millet claims maize again, is the good rice in the paddy.German millet nutrition is abundant, and wherein the amount of the protein that is contained, fat, calcium, phosphorus, iron is all many than rice, and 8 seed amino acid content of needed by human enrich and eurythmy, and the content of vitamin is also abundanter, also contains a certain amount of carrotene.Every according to one's analysis 100g millet contains protein 9g, fatty 3.1g, dietary fiber 1.6g, vitamin A 17ug, carrotene 100ug, vitaminB10 .33mg, vitamin B2 0.1mg, vitamin E 3.63mg, trace elements iron 5.1mg etc.Because German millet nutrition is abundant, and nutritional labeling is more stable, the digestibility height, it not only can improve the health, but also preventable disease goes illness.The Compendium of Material Medica record: millet " control the hot dysentery of gastric disorder causing nausea, the food of cooking congee, benefiting pubic region, qi-restoratives decreases, and opens stomach." and the traditional Chinese medical science is thought the millet sweet-salty, and heat-clearing dehumidifying and the stomach effect such as sleep peacefully of quenching one's thirst, be good for the stomach is arranged, interior hot person and weakness of the spleen and the stomach person be more suitable for edible it.Eaten that can whet the appetite after the millet again can nourishing the stomach, had stomach strengthening and digestion promoting, prevent gastric disorder causing nausea, the effect of vomiting.In addition, millet also has the function that sore is given birth in indigestion of preventing and bicker because of being rich in vitamin B1, B2 etc.
Traditional eating method of millet mostly is cooks gruel, and also can add date, red bean, Ipomoea batatas, lotus seeds, lily etc., is boiled into the different nutriment of local flavor.Millet also can be worn into powder and make cake.These traditional millet food tastes are more single, perhaps reduced the nutritional labeling of millet in process.Application number is that 99115000.7 application for a patent for invention discloses a kind of millet grasshopper and preparation method thereof: millet 80-120Kg soaked, eluriates, add 30-70Kg pork grain and 20-60Kg white sugar, stir evenly, and Steam by water bath 2～4 hours, cooling, vacuum packaging are promptly.This millet grasshopper is raw materials used and preparation method is all very simple, but its pork and white sugar consumption are higher, makes that the finished product sweet taste of producing is heavier, too greasy, and is only suitable a small amount of edible; And millet does not pass through blanching in the manufacturing process, and pork rubs the back and directly uses, and the time that steams is shorter, so the pliability of products obtained therefrom is not enough, and taste, mouthfeel are also not ideal enough.
Summary of the invention:
The objective of the invention is to: a kind of millet grasshopper and preparation method thereof is provided.The present invention is directed to the deficiencies in the prior art, assembly raw material reasonably, and optimize better manufacture craft, prepared millet grasshopper unique flavor, mouthfeel are sweet, aromatic flavour, glutinous perfume (or spice) are good to eat.
The present invention constitutes like this: according to listed as parts by weight, it is made for 8～12 parts with 90～110 parts of millets, 2～5 parts of red dates, 0.5～2 part of lily, 1～2 part of seed of Job's tears, 2～5 parts of peanuts, 0.8～2 part of walnut, 0.5～2 part in lotus seeds, five 3～8 parts of flower fresh porks and white sugar.
Specifically, according to listed as parts by weight, it is made for 10 parts with 100 parts of millets, 3 parts of red dates, 1 part of lily, 1.5 parts of seed of Job's tears, 3 parts of peanuts, 1.2 parts of walnuts, 1 part in lotus seeds, five 5 parts of flower fresh porks and white sugar.
The preparation method of millet grasshopper of the present invention is: take by weighing raw material by formula rate, millet is eluriated totally, clear water soaked 6～10 hours, used 100 ℃ of boiling water blanchings 5～10 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 4～8 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, 0.006～0.016 part in fennel of adding, 0.06～0.16 part of monosodium glutamate, cooking wine mix for 0.03～0.1 part, pickle 5～10 minutes; Again aforementioned base materials and white sugar are mixed, stir, steam 7～9 hours (picking up counting during the water boiling) with food steamer in the Stainless steel basin of packing into, steam in the process per 4 hours and stir once; The millet that cooks cooling back is canned, vacuumizes sealing, the millet food of good seal evenly is positioned in 36～40 ℃ the thermostatic chamber constant temperature 6～8 days, promptly obtains finished product millet grasshopper.
Say exactly, take by weighing raw material by formula rate, millet is eluriated totally, clear water soaked 8 hours, used 100 ℃ of boiling water blanchings 8 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 6 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, 0.01 part in fennel of adding, 0.1 part of monosodium glutamate, cooking wine mix for 0.06 part, pickle 8 minutes; Again aforementioned base materials and white sugar are mixed, stir, steam 8 hours (picking up counting during the water boiling) with food steamer in the Stainless steel basin of packing into, steam in the process per 4 hours and stir once; The millet that cooks cooling back is canned, vacuumizes sealing, the millet food of good seal evenly is positioned in 38 ℃ the thermostatic chamber constant temperature 7 days, promptly obtains finished product millet grasshopper.
Millet is rich in nutritional labelings such as protein, fat, calcium, phosphorus, iron, and the content of amino acid, vitamin is also abundanter, also contains a certain amount of carrotene, thereby its nutritive value is very high, not only can improve the health, and can also diseases prevention go illness.Seed of Job's tears belong to the food of medicine-food two-purpose, also contain multiple nutritional components.According to surveying and determination, the seed of Job's tears protein content up to 13.7%, fat 5.4%, carbohydrate 64.7%, its nutritive value is higher.It also has the characteristics of being digested and assimilated easily, and to alleviating the stomach and intestine burden, it is useful to build up health.In addition, red date, lily, peanut, walnut, lotus seeds, fresh pork also all are well-known nutritive value food with high.The present invention is primary raw material with the millet, and and all the other seven kinds of reasonable assembly of raw material, not only demonstrated fully nutritive value separately, and complemented each other, effectively adjusted the mouthfeel, fragrance of millet grasshopper etc., make this product very popular, and all-ages.
Owing to adopted technique scheme, make the product that obtains fragrant glutinous sweet, the present invention is different with traditional method, not only millet is soaked with clear water, but also with 100 ℃ of boiling water blanchings 5-10 minute, effectively remove millet shell thing, make millet free from foreign meter, the glutinous citrine jade-like stone of the millet food that steams, in manufacturing process, pork is pickled with seasoning matter, make pork tasty, if salting period is long, then salty, the time is short not tasty, has only the suitable mouthfeel that could guarantee food of the degree of saltiness, steam 7～9 hours (picking up counting during the water boiling), steam in the process per 4 hours and stir once, the millet grasshopper that this time period steams had both kept the graininess of millet, made the millet grasshopper soft continuous fragrant glutinous again, if the time of steaming is too short, the millet grasshopper seems firmly, and soft inadequately silk floss does not reach fragrant glutinous characteristics, the overlong time of steaming, the original state that can not keep millet again becomes a pile millet cream, the millet food of good seal evenly is positioned in 36～40 ℃ the thermostatic chamber constant temperature 6～8 days, it mainly is the product whether the flatulence leak-off pocket is arranged at the packing method of millet grasshopper and check product
Because the packing method of this product uniqueness, this product are when edible, it is edible that modes such as available micro-wave oven, poach or steaming heat the back.
Compared with prior art, the material combination of millet grasshopper provided by the present invention, consumption and manufacture craft are reasonable, not only nutritive value is very abundant, and its unique flavor, sweet, the aromatic flavour, glutinous soft tasty and refreshing of mouthfeel, pliability and sweet taste are moderate, non-greasy has overcome the deficiencies in the prior art, has reached the purpose of invention.Product of the present invention is suitable for suitability for industrialized production, and is all-ages, extensive market; And long shelf-life is beneficial to preservation; Eat, carry also very convenient.
The specific embodiment:
Embodiments of the invention 1: 100 jin of mountain region Semen setariaes, 3 jin of red dates, 1 jin of lily, 1.5 jin of seed of Job's tears, 3 jin of peanuts, 1.2 jin of walnuts, 1 jin in lotus seeds, five 5 jin of flower fresh porks, 10 jin of white sugar
Take by weighing raw material by formula rate, millet is eluriated totally, clear water soaked 8 hours, used 100 ℃ of boiling water blanchings 8 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 6 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, adding fennel 5 grams, monosodium glutamate 50 grams, cooking wine 30 grams mix, and pickle 8 minutes; Again aforementioned base materials and white sugar are mixed, stir, steam 8 hours (picking up counting during the water boiling) with food steamer in the Stainless steel basin of packing into, steam in the process per 4 hours and stir once; The millet that cooks cooling back is canned to vacuumize sealing in aseptic Aluminum-plastic composite bag, the millet food of good seal evenly was positioned in 38 ℃ the thermostatic chamber constant temperature 7 days, promptly obtains finished product millet grasshopper through after the assay was approved.
Embodiments of the invention 2: 90 jin of millets, 2 jin of red dates, 0.5 jin of lily, 1 jin of seed of Job's tears, 2 jin of peanuts, 0.8 jin of walnut, 0.5 jin in lotus seeds, five 3 jin of flower fresh porks, 8 jin of white sugar
Take by weighing raw material by formula rate, millet is eluriated totally, clear water soaked 6 hours, used 100 ℃ of boiling water blanchings 5 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 4 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, adding fennel 3 grams, monosodium glutamate 30 grams, cooking wine 15 grams mix, and pickle 5 minutes; Again aforementioned base materials and white sugar are mixed, stir, steam 7 hours (picking up counting during the water boiling) with food steamer in the Stainless steel basin of packing into, steam in the process per 4 hours and stir once; The millet that cooks cooling back is canned to vacuumize sealing in aseptic Aluminum-plastic composite bag, the millet food of good seal evenly was positioned in 36 ℃ the thermostatic chamber constant temperature 8 days, promptly obtains finished product millet grasshopper through after the assay was approved.
Embodiments of the invention 3: 110 jin of millets, 5 jin of red dates, 2 jin of lilies, 2 jin of seed of Job's tears, 5 jin of peanuts, 2 jin of walnuts, 2 jin in lotus seeds, five 8 jin of flower fresh porks, 12 jin of white sugar
Take by weighing raw material by formula rate, millet is eluriated totally, clear water soaked 10 hours, used 100 ℃ of boiling water blanchings 10 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 8 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, adding fennel 8 grams, monosodium glutamate 80 grams, cooking wine 50 grams mix, and pickle 10 minutes; Again aforementioned base materials and white sugar are mixed, stir, steam 9 hours (picking up counting during the water boiling) with food steamer in the Stainless steel basin of packing into, steam in the process per 4 hours and stir once; The millet that cooks cooling back is canned to vacuumize sealing in aseptic Aluminum-plastic composite bag, the millet food of good seal evenly was positioned in 40 ℃ the thermostatic chamber constant temperature 6 days, promptly obtains finished product millet grasshopper through after the assay was approved.
Claims (4)
1. millet salted food, it is characterized in that: according to listed as parts by weight, it is made according to following method with 8～12 parts of 0.5～2 part of 90～110 parts of millet, 2～5 parts of red dates, 0.5～2 part of lily, 1～2 part of seed of Job's tears, 2～5 parts of peanuts, 0.8～2 part of walnut, lotus seeds, five 3～8 parts of flower fresh porks and white sugar: take by weighing raw material, millet is eluriated clean, clear water soaked 6～10 hours, use 100 ℃ of boiling water blanchings 5～10 minutes again, filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 4～8 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, 0.006～0.016 part in fennel of adding, 0.06～0.16 part of monosodium glutamate, cooking wine mix for 0.03～0.1 part, pickle 5～10 minutes; Aforementioned base materials and white sugar are mixed again, stir, steams with food steamer in the Stainless steel basin of packing into, steamed 7～9 hours water boiling back, steams in the process per 4 hours and stir once; The millet that cooks cooling back is canned, vacuumizes sealing, the millet food of good seal evenly is positioned in 36～40 ℃ the thermostatic chamber constant temperature 6～8 days, promptly.
2. according to the described millet salted food of claim 1, it is characterized in that: according to listed as parts by weight, it is made for 10 parts with 100 parts of millets, 3 parts of red dates, 1 part of lily, 1.5 parts of seed of Job's tears, 3 parts of peanuts, 1.2 parts of walnuts, 1 part in lotus seeds, five 5 parts of flower fresh porks and white sugar.
3. the preparation method of millet salted food as claimed in claim 1 or 2 is characterized in that: take by weighing raw material by formula rate, millet is eluriated clean, clear water soaked 6～10 hours, used 100 ℃ of boiling water blanchings 5～10 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 4～8 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, 0.006～0.016 part in fennel of adding, 0.06～0.16 part of monosodium glutamate, cooking wine mix for 0.03～0.1 part, pickle 5～10 minutes; Aforementioned base materials and white sugar are mixed again, stir, steams with food steamer in the Stainless steel basin of packing into, steamed 7～9 hours water boiling back, steams in the process per 4 hours and stir once; The millet that cooks cooling back is canned, vacuumizes sealing, the millet food of good seal evenly is positioned in 36～40 ℃ the thermostatic chamber constant temperature 6～8 days, promptly obtains the finished product millet salted food.
4. according to the preparation method of the described millet salted food of claim 3, it is characterized in that: take by weighing raw material by formula rate, millet is eluriated totally, clear water soaked 8 hours, used 100 ℃ of boiling water blanchings 8 minutes again, and filter is done standby; Red date, lily, seed of Job's tears, peanut, walnut, lotus seeds were soaked 6 hours with clear water, eluriate totally standby; Be cut into sheet or graininess after five flower fresh porks clean up, 0.01 part in fennel of adding, 0.1 part of monosodium glutamate, cooking wine mix for 0.06 part, pickle 8 minutes; Aforementioned base materials and white sugar are mixed again, stir, steams with food steamer in the Stainless steel basin of packing into, steamed 8 hours water boiling back, steams in the process per 4 hours and stir once; The millet that cooks cooling back is canned, vacuumizes sealing, the millet food of good seal evenly is positioned in 38 ℃ the thermostatic chamber constant temperature 7 days, promptly obtains the finished product millet salted food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007102005777A CN100556312C (en) | 2007-04-30 | 2007-04-30 | A kind of millet salted food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007102005777A CN100556312C (en) | 2007-04-30 | 2007-04-30 | A kind of millet salted food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101040686A CN101040686A (en) | 2007-09-26 |
| CN100556312C true CN100556312C (en) | 2009-11-04 |
Family
ID=38806662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007102005777A Active CN100556312C (en) | 2007-04-30 | 2007-04-30 | A kind of millet salted food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100556312C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805354B (en) * | 2012-07-27 | 2013-09-18 | 安徽好食源食品有限公司 | Method for preparing lily summer-heat relieving dried pork slices |
| CN104222783A (en) * | 2014-09-30 | 2014-12-24 | 贵州五福坊食品有限公司 | Guizhou-flavor fried millet cake and processing method thereof |
| CN106173870A (en) * | 2016-07-21 | 2016-12-07 | 麻江县生产力促进中心有限责任公司 | One seedling wife and children's rice manufacture method |
-
2007
- 2007-04-30 CN CNB2007102005777A patent/CN100556312C/en active Active
Non-Patent Citations (5)
| Title |
|---|
| 云南人吃上). 荣云.中国食品，第1期. 1998 * |
| 云南人吃下). 荣云.中国食品，第2期. 1998 * |
| 古代的食品. 王赛时.烹调知识，第11期. 1998 * |
| 小米的营养价值与产品开发. 宋东晓等.粮食加工，第1期. 2005 * |
| 民生日用三大奇书中卷 齐民要术-白话全译. 崔祝等，152-156,391-392，沈阳出版社. 1995 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101040686A (en) | 2007-09-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| CN101606724A (en) | A kind of nutritional beef dried meat with high bone calcium and preparation method thereof | |
| CN101647554A (en) | Processing method for instant non-fried fungus | |
| CN1094239A (en) | A kind of black rice gruel can and processing method | |
| CN105707844B (en) | A kind of spicy potato fermented soya beans, salted or other wise sauce and production method | |
| CN101258903A (en) | Convenient instant health care oil tea porridge and making method thereof | |
| CN103181538A (en) | Preparation method of lentinus edodes soup | |
| CN100556312C (en) | A kind of millet salted food and preparation method thereof | |
| CN101390617B (en) | Novel health food with national feature and formulation thereof | |
| CN102754808A (en) | Delicious chafing dish special chicken powder and making method thereof | |
| CN102318839A (en) | Hot pepper fried donkey meat and making method thereof | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN104222783A (en) | Guizhou-flavor fried millet cake and processing method thereof | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN101053384B (en) | Chop and millet salted food and processing method thereof | |
| CN1256893C (en) | Cooked puffed rice and its making process | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN104839287A (en) | Health-preserving rice cake applied in the fat removing and body shaping health-care field | |
| CN110024829A (en) | A kind of mung bean cake and preparation method thereof | |
| CN103948055A (en) | Chestnut pork and making method thereof | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| CN106722708A (en) | A kind of bubble green pepper acid bamboo shoot fish condiment and preparation method thereof | |
| CN1245028A (en) | Red bean-osmanthus gruel |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Millet saltedfish and processing method thereof Effective date of registration: 20160517 Granted publication date: 20091104 Pledgee: Guiding County Rural Credit Cooperatives Pledgor: Miao Guniang Food Ltd. Co. Guiyang Guizhou Provice China Registration number: 2016990000401 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20191213 Granted publication date: 20091104 Pledgee: Guiding County Rural Credit Cooperatives Pledgor: Miao Guniang Food Ltd. Co. Guiyang Guizhou Provice China Registration number: 2016990000401 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Millet saltedfish and processing method thereof Effective date of registration: 20191213 Granted publication date: 20091104 Pledgee: Guiding rural credit cooperative association|Guizhou Duyun Rural Commercial Bank Co., Ltd.|Guizhou Dushan Rural Commercial Bank Co., Ltd.|Guizhou Pingtang Rural Commercial Bank Co., Ltd.|Guizhou Sandu Rural Commercial Bank Co., Ltd.|Guizhou Longli Rural Commercial Bank Co., Ltd.|Guizhou Huishui Rural Commercial Bank Co., Ltd.|Changshun rural credit Cooperative association| Luodian Rural Credit Cooperative Association Pledgor: Miao Guniang Food Ltd. Co. Guiyang Guizhou Provice China Registration number: Y2019990000709 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |