CN101361543A

CN101361543A - Kazakstan wheat porridge and making method thereof

Info

Publication number: CN101361543A
Application number: CNA200810165727XA
Authority: CN
Inventors: 努拉·合德尔汗
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-09-14
Filing date: 2008-09-14
Publication date: 2009-02-11

Abstract

Wheat porridge of Kazakstan flavor consists of chop, wheat groats, dates, dried apricots, currants, yogurt, salt and water. The minced chop is put into cold water inside a pot and the salt is added and then the water is heated to 100 DEG C; after the water is boiled, some blood foam appears on the surface and then the blood foam is removed by a scoop; then the chop is still steamed for 5 minutes over a slow fire; then the wheat groats, dates, dried apricots and currants are added and the materials in the pot are stirred at any moment and still steamed over the slow fire for 1.5 to 2 hours; and then the cooked wheat porridge can be ladled into a bowl and the yogurt is ladled into the porridge so as to obtain the wheat porridge of Kazakstan flavor. The invention provides the nutrient and ethnic characteristic wheat porridge of Kazakstan flavor and the corresponding preparation method.

Description

Kazak local flavor frumenty and method for production thereof

[technical field]

The present invention relates to food, particularly a kind of Kazak local flavor frumenty and method for production thereof.

[background technology]

Frumenty is liked drinking by Kazak, and particularly be I your diligent joint Mei Nian March, and this moment, every household was all made frumenty, walks house and moves residential registration to another place and pay one's respects mutually, eats meat, drinks porridge, and expression severe winter is mistake, and the new year full of hope is about to begin.At present, also there are not ready-made commodity on the market.

[summary of the invention]

In order to solve above-mentioned deficiency, the invention provides a kind of Kazak nutritious, national characters local flavor frumenty and method for production thereof.

Kazak local flavor frumenty is made up of chop, wheat groat, jujube, dried apricot, raisins, sour milk, salt, water.

The present invention is achieved in that

1. the chop that is cut into small pieces is put into the cold water of pot, and the salt of adding some points is heated to 100 ℃, and the boiled back of water floating blood foam occurs at water surface, and the blood foam slowly removes with spoon, boils in the anneal 5 minutes.

2. add wheat groat, kg jujube, kg dried apricot, kg raisins in the pot, stir at any time, boiled in the anneal 1.5-2 hour.

3. the frumenty that boils is ladled out in the bowl, ladles out then that stir once little spoonful of sour milk can in the congee.

Described chop is mutton or beef or horseflesh or chevon or chicken;

Described wheat groat is not gone up the white wheat of chemical fertilizer;

Described sour milk is the lactic acid dry is washed into pasty state with warm boiling water a dairy produce.

[specific embodiment]

Kazak local flavor frumenty is made up of 2kg chop, 1kg wheat groat, 0.2kg jujube, 0.2kg dried apricot, 0.1kg raisins, 0.05-0.5kg sour milk, 0.005-0.01kg salt, 10kg water.

The present invention is achieved in that

1. the 2kg chop that is cut into small pieces is put into the 10kg cold water of pot, and the salt of adding some points is heated to 100 ℃, and the boiled back of water floating blood foam occurs at water surface, and the blood foam slowly removes with spoon, boils in the anneal 5 minutes.

2. add 1kg wheat groat, 0.2kg jujube, 0.2kg dried apricot, 0.1kg raisins in the pot, stir at any time, boiled in the anneal 1.5-2 hour.

3. the frumenty that boils is ladled out in the bowl, ladles out the 0.1kg sour milk then and stirs in the congee and just can.

Claims

1. local flavor frumenty in Kazak is characterized in that it mainly is to be made by the raw material of following weight portion, chop 2kg, wheat groat 1kg, jujube 0.2kg, dried apricot 0.2kg, raisins 0.1kg, sour milk 0.05-0.5kg, salt 0.005-0.01kg, water 10kg;

2. the preparation method of Kazak according to claim 1 local flavor frumenty, it comprises the following steps:

A. the 2kg chop that is cut into small pieces is put into the 10kg cold water of pot, and the salt of adding some points is heated to 100 ℃, and the boiled back of water floating blood foam occurs at water surface, and the blood foam slowly removes with spoon, boils in the anneal 5 minutes.

B. add 1kg wheat groat, 0.2kg jujube, 0.2kg dried apricot, 0.1kg raisins in the pot, stir at any time, boiled in the anneal 1.5-2 hour.

C. the frumenty that boils is ladled out in the bowl, ladles out then that stir once little spoonful of 0.1kg sour milk can in the congee.