CN103798809A - Method for preparing beautifying porridge - Google Patents
Method for preparing beautifying porridge Download PDFInfo
- Publication number
- CN103798809A CN103798809A CN201410072016.3A CN201410072016A CN103798809A CN 103798809 A CN103798809 A CN 103798809A CN 201410072016 A CN201410072016 A CN 201410072016A CN 103798809 A CN103798809 A CN 103798809A
- Authority
- CN
- China
- Prior art keywords
- lotus seeds
- preparation
- water
- porridge
- face
- 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.)
- Pending
Links
- 235000021395 porridge Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims description 13
- 241000233866 Fungi Species 0.000 claims description 11
- 239000011435 rock Substances 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241001506047 Tremella Species 0.000 abstract 3
- 238000005406 washing Methods 0.000 abstract 3
- 235000021551 crystal sugar Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000003351 Melanosis Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing beautifying porridge. The method comprises the following steps: 1, selecting the following raw materials: tremella, sago, lotus seeds, red dates, sticky rice, lycium barbarum and crystal sugar; 2, washing the tremella, putting into water for soaking for 8-10 hours; washing the lotus seeds and peeling off to remove lotus seed cores; putting the red dates into the water, washing and removing kernels; 3, mixing the tremella, the sago, the lotus seeds, the red dates, the sticky rice, the lycium barbarum and the crystal sugar according to the weight ratio of 5:2:1:1:2:2:1 to obtain a mixture, putting the mixture into a casserole, boiling with a strong fire, and subsequently stewing with a gentle fire; and 4, stirring the porridge in the casserole with a spoon every 5-9 minutes till the raw materials are stewed. The method is simple and easy to operate, the prepared beautifying porridge can remove beverages and has the effect of beautifying the face.
Description
Technical field
The present invention relates to a kind of preparation method, relate in particular to a kind of preparation method of face-nourishing porridge.
Background technology
The delicious flavour of congee, nutritious.Drink porridge and can nourish stomach, again can Glycerin, neither can increase the burden of digestive system, can not cause again body obesity.It is an indispensable part during modern lives.The tricks of the trade of cooking congee be just raw material preparation, edible material collocation and grasp consumption, the duration and degree of heating.Different cereal and different vegetables, meat, seafood, fruit, by the multiple congee of can arranging in pairs or groups out in different time, different seasons.Therefore, congee is one of favorite food of people.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of method is simple, the preparation method of easy-operating face-nourishing porridge.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of face-nourishing porridge, and this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively white fungus, sago, lotus seeds, red date, glutinous rice, matrimony vine and rock sugar;
Step 2: described white fungus is cleaned, put into water and soak 8-10 hour, described lotus seeds are cleaned, peel off, and remove lotus nut, described red date is put into water and clean stoning;
Step 3: be 5: 2: 1 according to weight ratio by described white fungus, sago, lotus seeds, red date, glutinous rice, matrimony vine and rock sugar: 1: 2: 2: 1 ratio mixes, to put into earth pot big fire and boil, then little fire is stewed slowly;
Step 4: stirred the congee in an earth pot every 5-9 minute with spoon, until stew well.
In described water, soak 9 hours.
Describedly stirred once with spoon every 7 minutes.
Compared with prior art, beneficial effect of the present invention is:
Owing to having added white fungus in face-nourishing porridge of the present invention, white fungus is rich in protein and mineral matter, can spot-removing beautifying face.Therefore, the inventive method is simple, easy to operate, and the face-nourishing porridge of producing can nti-freckle, has effect of beauty treatment.
The specific embodiment
Describe the present invention in detail below in conjunction with the specific embodiment
A preparation method for face-nourishing porridge, this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively white fungus, sago, lotus seeds, red date, glutinous rice, matrimony vine and rock sugar;
Step 2: described white fungus is cleaned, put into water and soak 8-10 hour, described lotus seeds are cleaned, peel off, and remove lotus nut, described red date is put into water and clean stoning;
Step 3: be 5: 2: 1 according to weight ratio by described white fungus, sago, lotus seeds, red date, glutinous rice, matrimony vine and rock sugar: 1: 2: 2: 1 ratio mixes, to put into earth pot big fire and boil, then little fire is stewed slowly;
Step 4: stirred the congee in an earth pot every 5-9 minute with spoon, until stew well.
In described water, soak 9 hours.
Describedly stirred once with spoon every 7 minutes.
In sum, the inventive method is simple, easy to operate.
The foregoing is only preferred embodiments of the present invention; protection scope of the present invention is not limited with above-mentioned embodiment; in every case the equivalence that those of ordinary skills do according to disclosed content is modified or is changed, and all should include in the protection domain of recording in claims.
Claims (3)
1. a preparation method for face-nourishing porridge, is characterized in that: this preparation method comprises successively:
Step 1: select raw material, described raw material is respectively white fungus, sago, lotus seeds, red date, glutinous rice, matrimony vine and rock sugar;
Step 2: described white fungus is cleaned, put into water and soak 8-10 hour, described lotus seeds are cleaned, peel off, and remove lotus nut, described red date is put into water and clean stoning;
Step 3: be 5: 2: 1 according to weight ratio by described white fungus, sago, lotus seeds, red date, glutinous rice, matrimony vine and rock sugar: 1: 2: 2: 1 ratio mixes, to put into earth pot big fire and boil, then little fire is stewed slowly;
Step 4: stirred the congee in an earth pot every 5-9 minute with spoon, until stew well.
2. the preparation method of face-nourishing porridge according to claim 1, is characterized in that: in described water, soak 9 hours.
3. the preparation method of face-nourishing porridge according to claim 1, is characterized in that: describedly stirred once with spoon every 7 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410072016.3A CN103798809A (en) | 2014-02-28 | 2014-02-28 | Method for preparing beautifying porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410072016.3A CN103798809A (en) | 2014-02-28 | 2014-02-28 | Method for preparing beautifying porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798809A true CN103798809A (en) | 2014-05-21 |
Family
ID=50696580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410072016.3A Pending CN103798809A (en) | 2014-02-28 | 2014-02-28 | Method for preparing beautifying porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798809A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006764A (en) * | 2017-04-27 | 2017-08-04 | 广西大学 | A kind of dietotherapy nti-freckle congee |
| CN108835518A (en) * | 2018-07-09 | 2018-11-20 | 湖北洪森生物科技有限公司 | A kind of bird's nest rice custard of beautifying face and moistering lotion |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN102160663A (en) * | 2011-04-01 | 2011-08-24 | 郑州朴素堂食品股份有限公司 | Date junket composite beverage and preparation method thereof |
-
2014
- 2014-02-28 CN CN201410072016.3A patent/CN103798809A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN102160663A (en) * | 2011-04-01 | 2011-08-24 | 郑州朴素堂食品股份有限公司 | Date junket composite beverage and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 佚名: "糯米银耳莲子粥", 《中国食谱网，HTTP://WWW.LOACH.NET.CN/MI/NUOMI/20130208/143278.HTML》 * |
| 佚名: "银耳莲子糯米粥的做法", 《百度经验，HTTP://JINGYAN.BAIDU.COM/ARTICLE/E6C8503C1375D9E54F1A18F8.HTML》 * |
| 佚名: "银耳莲子西米羹", 《下厨房，HTTP://WWW.XIACHUFANG.COM/RECIPE/1097067/》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006764A (en) * | 2017-04-27 | 2017-08-04 | 广西大学 | A kind of dietotherapy nti-freckle congee |
| CN108835518A (en) * | 2018-07-09 | 2018-11-20 | 湖北洪森生物科技有限公司 | A kind of bird's nest rice custard of beautifying face and moistering lotion |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |