CN103859262A - Preparation method for congee with minced pork and preserved eggs - Google Patents
Preparation method for congee with minced pork and preserved eggs Download PDFInfo
- Publication number
- CN103859262A CN103859262A CN201210542585.0A CN201210542585A CN103859262A CN 103859262 A CN103859262 A CN 103859262A CN 201210542585 A CN201210542585 A CN 201210542585A CN 103859262 A CN103859262 A CN 103859262A
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- CN
- China
- Prior art keywords
- rice
- preparation
- minced
- congee
- pork
- 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
- 235000015277 pork Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013601 eggs Nutrition 0.000 title abstract description 31
- 241000209094 Oryza Species 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 20
- 241000234282 Allium Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 235000020997 lean meat Nutrition 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 3
- 238000009835 boiling Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000003507 refrigerant Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention relates to a preparation method for congee with minced pork and preserved eggs, belonging to the technical field of food preparation methods. The preparation method for congee with minced pork and preserved eggs comprises the following steps: 1, preparation of raw materials consisting of rice, lean pork, preserved eggs, shredded ginger, scallion, oil, salt and monosodium glutamate; 2, preprocessing: (1) cleaning the rice through elutriation and preserving the cleaned rice with oil for 10 min and (2) chopping the lean pork into minced pork, cutting the preserved eggs into dices with a cotton thread and mincing the scallion; 3, preparation: (1) putting the rice and the minced pork in a marmite, wherein the minced pork is dispersed through kneading, allowing clear water to immerse the rice and the minced pork, boiling the water on a big fire and carrying out decoction on a small fire for 40 to 60 min and (2) putting in the preserved eggs and the minced scallion when the congee becomes viscous, carrying out boiling for 2 to 5 min and putting in salt and monosodium glutamate. The preparation method is simple; the prepared congee with minced pork and preserved eggs has delicious taste and rich nutrients, can effectively improve the sub-health condition of vast populations, poses no side-effect and better improves life of people.
Description
Technical field
The present invention relates to a kind of preparation method of Minced Pork Congee with Preserved Egg, belong to method for making food technical field.
Background technology
As everyone knows, Chinese are and pay attention to health on diet, but with the quickening pace of modern life, people more and more do not focus on the way to keep in good health on diet, cause broad masses mostly in sub-health state, bring a lot of inconvenience to people's live and work.
Pork contains abundant good protein and essential aliphatic acid, and ferroheme (Organic Iron) is provided and promotes the cysteine that iron absorbs, and can improve hypoferric anemia; There is kidney-replenishing blood-nourishing, nourshing Yin and drynsessmoistening prescription effect; Lean pork is the pork at other position relatively, and it contains and enriches high-quality protein, and fat, cholesterol are less, and population all can proper amount of edible.
Lime-preserved egg is compared with duck's egg containing more mineral matters, and fat and total amount of heat but slightly decline.Its organ that can stimulate digestion, improves a poor appetite, and promotes digesting and assimilating of nutrition, in and hydrochloric acid in gastric juice, refrigerant, step-down.There is effect of moistening lung, nourishing yin and stopping bleeding, cool intestines, antidiarrheal, step-down.In addition, lime-preserved egg is protected the function of blood vessel, raising IQ, protection brain in addition.
Summary of the invention
The object of the invention is to solve the deficiency that prior art exists, the preparation method of a kind of taste delicious food, nutritious, Minced Pork Congee with Preserved Egg that can this kind numerous crowds' sub-health state is provided.
The present invention is achieved by the following technical solutions:
The preparation method of Minced Pork Congee with Preserved Egg, its special character is to comprise following concrete steps:
One, raw material: 1-3 shredded ginger 20-30g green onion 25-35g oil 5-10g salt 10-20g monosodium glutamate 5-15g of rice 50-150g lean meat 100-300g lime-preserved egg
Two, pretreatment: (1) by rice eluriate clean after, pickle 10 minutes with oil;
(2) lean meat is cut into minced meat, lime-preserved egg is strangled into fourth with cotton thread, and green onion is cut into end;
Three, make: (1) first puts into marmite by rice and minced meat, and minced meat will be pinched loose, allows clear water not have rice and minced meat, and big fire is boiled, and little fire boils 40-60 minute;
(2) after the thickness that congee boils, put into lime-preserved egg and green onion end, boil 2-5 minute, put into salt and monosodium glutamate.
The present invention is simple to operate, and the Minced Pork Congee with Preserved Egg delicious flavour of making is nutritious, both can effectively improve numerous crowds' sub-health status, is also free from side effects, and has better improved people's life.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for preparation method of the present invention to be described further.
Embodiment mono-
The preparation method of Minced Pork Congee with Preserved Egg, its special character is to comprise following concrete steps:
One, raw material: 1 shredded ginger 20g green onion 25g oil 5g salt 10g monosodium glutamate 5g of rice 50g lean meat 100g lime-preserved egg
Two, pretreatment: (1) by rice eluriate clean after, pickle 10 minutes with oil;
(2) lean meat is cut into minced meat, lime-preserved egg is strangled into fourth with cotton thread, and green onion is cut into end;
Three, make: (1) first puts into marmite by rice and minced meat, and minced meat will be pinched loose, allows clear water not have rice and minced meat, and big fire is boiled, and little fire boils 40 minutes;
(2) after the thickness that congee boils, put into lime-preserved egg and green onion end, boil 2 minutes, put into salt and monosodium glutamate.
Embodiment 2
The preparation method of Minced Pork Congee with Preserved Egg, its special character is to comprise following concrete steps:
One, raw material: 3 shredded ginger 30g of rice 150g lean meat 300g lime-preserved egg
Green onion 35g oil 10g salt 20g monosodium glutamate 15g
Two, pretreatment: (1) by rice eluriate clean after, pickle 10 minutes with oil;
(2) lean meat is cut into minced meat, lime-preserved egg is strangled into fourth with cotton thread, and green onion is cut into end;
Three, make: (1) first puts into marmite by rice and minced meat, and minced meat will be pinched loose, allows clear water not have rice and minced meat, and big fire is boiled, and little fire boils 60 minutes;
(2) after the thickness that congee boils, put into lime-preserved egg and green onion end, boil 5 minutes, put into salt and monosodium glutamate.
Embodiment 3
The preparation method of Minced Pork Congee with Preserved Egg, its special character is to comprise following concrete steps:
One, raw material: 2 shredded ginger 25g of rice 100g lean meat 200g lime-preserved egg
Green onion 30g oil 8g salt 15g monosodium glutamate 10g
Two, pretreatment: (1) by rice eluriate clean after, pickle 10 minutes with oil;
(2) lean meat is cut into minced meat, lime-preserved egg is strangled into fourth with cotton thread, and green onion is cut into end;
Three, make: (1) first puts into marmite by rice and minced meat, and minced meat will be pinched loose, allows clear water not have rice and minced meat, and big fire is boiled, and little fire boils 50 minutes;
(2) after the thickness that congee boils, put into lime-preserved egg and green onion end, boil 3 minutes, put into salt and monosodium glutamate.
The present invention is simple to operate, and the Minced Pork Congee with Preserved Egg delicious flavour of making is nutritious, both can effectively improve numerous crowds' sub-health status, is also free from side effects, and has better improved people's life.
Claims (1)
1. the preparation method of Minced Pork Congee with Preserved Egg, is characterized in that comprising the following steps:
One, raw material: 1-3 shredded ginger 20-30g green onion 25-35g oil 5-10g salt 10-20g monosodium glutamate 5-15g of rice 50-150g lean meat 100-300g lime-preserved egg
Two, pretreatment: (1) by rice eluriate clean after, pickle 10 minutes with oil;
(2) lean meat is cut into minced meat, lime-preserved egg is strangled into fourth with cotton thread, and green onion is cut into end;
Three, make: (1) first puts into marmite by rice and minced meat, and minced meat will be pinched loose, allows clear water not have rice and minced meat, and big fire is boiled, and little fire boils 40-60 minute;
(2) after the thickness that congee boils, put into lime-preserved egg and green onion end, boil 2-5 minute, put into salt and monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210542585.0A CN103859262A (en) | 2012-12-15 | 2012-12-15 | Preparation method for congee with minced pork and preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210542585.0A CN103859262A (en) | 2012-12-15 | 2012-12-15 | Preparation method for congee with minced pork and preserved eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859262A true CN103859262A (en) | 2014-06-18 |
Family
ID=50898723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210542585.0A Pending CN103859262A (en) | 2012-12-15 | 2012-12-15 | Preparation method for congee with minced pork and preserved eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859262A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076957A (en) * | 2015-07-15 | 2015-11-25 | 张辉和 | Production method for special delicious fish porridge |
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
-
2012
- 2012-12-15 CN CN201210542585.0A patent/CN103859262A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076957A (en) * | 2015-07-15 | 2015-11-25 | 张辉和 | Production method for special delicious fish porridge |
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140618 |