CN103859271A - Colorfully nutritional eight-ingredient porridge and preparation method thereof - Google Patents
Colorfully nutritional eight-ingredient porridge and preparation method thereof Download PDFInfo
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- CN103859271A CN103859271A CN201410087198.1A CN201410087198A CN103859271A CN 103859271 A CN103859271 A CN 103859271A CN 201410087198 A CN201410087198 A CN 201410087198A CN 103859271 A CN103859271 A CN 103859271A
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- 235000016709 nutrition Nutrition 0.000 title abstract description 9
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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
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to colorfully nutritional eight-ingredient porridge. The colorfully nutritional eight-ingredient porridge is characterized by being prepared from the following raw materials in parts by weight: 100-120 parts of millet, 50-70 parts of purple sweet potatoes, 20-30 parts of black rice, 20-30 parts of dried banana chips, 40-50 parts of candied dates, 20-30 parts of mung beans, 10-12 parts of dried orange peel, 4-6 parts of fresh ginger, 6-8 parts of pine nuts, 6-10 parts of pistachio nuts, 8-12 parts of red beans, 4-6 parts of flour, 8-15 parts of white granulated sugar, 4-6 parts of assistants and 700-900 parts of water. Main ingredients of the colorfully nutritional eight-ingredient porridge comprise the purple sweet potatoes, the black rice, the dried banana chip, the candied dates, the mung beans, the dried orange peel and the red beans, nuts, such as the pine nuts and the pistachio nuts are mixed, before the raw materials are mixed, the pistachio nuts, the pine nuts, the mung beans and the red beans are boiled out in a pressure cooker, and therefore, the porridge has the good mouthfeel, is easy to digest and has the natural and fresh taste; the purple sweet potatoes and the candied dates are rich in nutrition, can replenish qi and enrich blood, and has enough saccharides to supplement to a human body as needed normally; besides, the colorfully nutritional eight-ingredient porridge has the five colors, is perfect in nutrition and mouthfeel, has the good color and luster and can promote the appetite greatly.
Description
Technical field
The invention relates to a kind of five-color nutrient mixed congee and preparation method thereof, belong to the technology field of mixed congee in foodstuff.
Background technology
Purple potato: it is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, also be rich in selenium element and anthocyanidin simultaneously, the special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily to be digested and absorb by human body; The vitamin A being wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, vitamin C can make collagen protein normally synthetic, prevent and treat scorbutic generation, anthocyanidin is natural potent free radical scavenger, have outside the nutritional labeling of common Ipomoea batatas, be also rich in selenium element, ferro element and anthocyanidin.
In the anticancer vegetables that purple potato is announced in Japanese national vegetables DKFZ, rank first; In addition, purple potato is processed into powder after also can removing the peel and drying pulverizing, and color and luster is attractive in appearance, nutritious, is fabulous raw materials of food processing, can be used as major ingredient or the batching of various cakes; Simultaneously purple sweet potato also will become one of primary raw material of anthocyanidin, and purple potato, from stem apex tender leaf to potato piece, all has certain health care functions, is the food in current nuisanceless, green, organic food.
Congee, is called again " gruel ", is one of essence of China's cooking culture, is the specific product in the exclusive historical geography humanistic environment of China.Before 6000 or seven thousand years, ancestors just start to allay one's hunger with congee, and " all books " is upper to be recorded: " it is congee that Yellow Emperor, a legendary ruler begins to cook paddy." originally became civilized from ancients at the beginning of, congee has just had oneself cultural morphology the most originally.
The adjustable appetite of congee, improves a poor appetite, and supplements the moisture of somagenic need.Its delicious flavour, the easily food that wets one's whistle, nutritious being easy to again digests, and is the good merchantable brand of health care really.Congee simply fantastic, is that it is between meal, dish and soup three.
Summary of the invention
A kind of five-color nutrient mixed congee, is characterized in that being made up of the raw material of following weight portion: millet 100 ~ 120, purple potato 50 ~ 70, black rice 20 ~ 30, dry banana chip 20 ~ 30, candied date 40 ~ 50, mung bean 20 ~ 30, dried orange peel 10 ~ 12, ginger 4 ~ 6, pine nut 6 ~ 8, American pistachios 6 ~ 10, red bean 8 ~ 12, flour 4 ~ 6, white granulated sugar 8 ~ 15, auxiliary agent 4 ~ 6, water 700 ~ 900; Described auxiliary agent is made up of the raw material of following weight portion: Zornia diphylla (Linn.) Pers 4-5, adhesive rehmannia leaf 2-3, Zingiber mioga petal 3-4, sea-tangle 2-3, bryozoatum 1-2, white fungus 1-2, green tea powder 12-15; Preparation method mixes the each raw material except green tea powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with green tea powder.
Zornia diphylla (Linn.) Pers: be a kind of perennial pulse family herbelet, be born in wilderness.Autumn in herb summer gathers, and dries, can eliminating stasis to resolve swelling, adjust dampness removing.
Adhesive rehmannia leaf: be the leaf of dicotyledon medicine scrophulariaceae rehmannia glutinosa plant, can be used as medicine, control and dislike sore, hand, tinea pedis, fresh rehmannia root clearing heat and promoting fluid, cool after, hemostasis.
Zingiber mioga: be a kind of perennial Zingiber draft, root has medical value, and its tender inflorescence, tender leaf can be worked as vegetables, and inflorescence can be controlled cough, joins raw Chinese torreya and controls infantile pertussis and have effective.
Bryozoatum: become by the silicate of aluminium, potassium, sodium, that is with SiO
2for the mineral that the similar glass of main component forms, silicon compound class, pharmaceutically acceptable, clearing lung-heat fire; Change old phlegm; Promoting diuresis for stranguria; Softening and resolving hard mass.
A preparation method for five-color nutrient mixed congee, is characterized in that comprising following step:
(1) purple potato is cleaned to rear peeling, be cut into thumbnail size, ginger is cut into silk, go shell to obtain kernel in pine nut and American pistachios;
(2) SEMEN PINI KORAIENSIS (1) Suo Shu, happy kernel, water, red bean are put into pressure cooker together with mung bean, big fire is boiled, and little fire continues the slow 30 ~ 40min of stewing, and opens pressure cooker, stir treat kernel, red bean and mung bean duds blow be advisable for subsequent use as auxiliary material;
(3) prepare marmite, add millet, black rice, (1) described purple potato piece, dried orange peel, candied date, dry banana chip, the shredded ginger of described (1), water together to join marmite, big fire is boiled rapidly, stewing 2 ~ 3min;
(4) another standby container, pour flour into, open marmite, drag for the clear soup punching of congee surface and stir flour, pour into again in pot, put into (2) described auxiliary material, auxiliary agent, white granulated sugar and other residual components simultaneously, fully stir and make it dispersed, again boiled, stewing 5 ~ 8min treats the congee face clear soup congee body that maintains an equal level.
Of the present invention have an advantage: mixed congee of the present invention, composition mainly contains purple potato, black rice, dry banana chip, candied date, mung bean, dried orange peel and red bean, and ginseng is inserted nut, pine nut and American pistachios, to pass through before this pressure cooker well-done for American pistachios, pine nut, mung bean and red bean etc. before pan feeding, the mouthfeel of so not only tasting is fabulous, also easy to digest, taste is naturally delicious; Purple potato and candied date, itself is nutritious, not only blood-enrich, and also carbohydrate is pure, supplements human normal required; In addition, another feature of the present invention is colourless complete, also very good-looking in nutrition and the very perfect while color and luster of mouthfeel, is just seeing and is making people's appetite increase.
Detailed description of the invention
A kind of five-color nutrient mixed congee, is characterized in that being made up of the raw material of following weight portion: millet 100 ~ 120g, purple potato 50 ~ 70g, black rice 20 ~ 30g, dry banana chip 20 ~ 30g, candied date 40 ~ 50g, mung bean 20 ~ 30g, dried orange peel 10 ~ 12g, ginger 4 ~ 6g, pine nut 6 ~ 8g, American pistachios 6 ~ 10g, red bean 8 ~ 12g, flour 4 ~ 6g, white granulated sugar 8 ~ 15g, auxiliary agent 4 ~ 6g, water 700 ~ 900g; Described auxiliary agent is made up of the raw material of following weight portion: Zornia diphylla (Linn.) Pers 4-5g, adhesive rehmannia leaf 2-3g, Zingiber mioga petal 3-4g, sea-tangle 2-3g, bryozoatum 1-2g, white fungus 1-2g, green tea powder 12-15g; Preparation method mixes the each raw material except green tea powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with green tea powder.
A preparation method for five-color nutrient mixed congee, is characterized in that comprising following step:
(1) purple potato is cleaned to rear peeling, be cut into thumbnail size, ginger is cut into silk, go shell to obtain kernel in pine nut and American pistachios;
(2) SEMEN PINI KORAIENSIS (1) Suo Shu, happy kernel, water, red bean are put into pressure cooker together with mung bean, big fire is boiled, and little fire continues the slow 30 ~ 40min of stewing, and opens pressure cooker, stir treat kernel, red bean and mung bean duds blow be advisable for subsequent use as auxiliary material;
(3) prepare marmite, add millet, black rice, (1) described purple potato piece, dried orange peel, candied date, dry banana chip, the shredded ginger of described (1), water together to join marmite, big fire is boiled rapidly, stewing 2 ~ 3min;
(4) another standby container, pour flour into, open marmite, drag for the clear soup punching of congee surface and stir flour, pour into again in pot, put into (2) described auxiliary material, auxiliary agent, white granulated sugar and other residual components simultaneously, fully stir and make it dispersed, again boiled, stewing 5 ~ 8min treats the congee face clear soup congee body that maintains an equal level.
Claims (2)
1. a five-color nutrient mixed congee, is characterized in that being made up of the raw material of following weight portion: millet 100 ~ 120, purple potato 50 ~ 70, black rice 20 ~ 30, dry banana chip 20 ~ 30, candied date 40 ~ 50, mung bean 20 ~ 30, dried orange peel 10 ~ 12, ginger 4 ~ 6, pine nut 6 ~ 8, American pistachios 6 ~ 10, red bean 8 ~ 12, flour 4 ~ 6, white granulated sugar 8 ~ 15, auxiliary agent 4 ~ 6, water 700 ~ 900; Described auxiliary agent is made up of the raw material of following weight portion: Zornia diphylla (Linn.) Pers 4-5, adhesive rehmannia leaf 2-3, Zingiber mioga petal 3-4, sea-tangle 2-3, bryozoatum 1-2, white fungus 1-2, green tea powder 12-15; Preparation method mixes the each raw material except green tea powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with green tea powder.
2. a kind of preparation method of five-color nutrient mixed congee according to claim 1, is characterized in that comprising following step:
(1) purple potato is cleaned to rear peeling, be cut into thumbnail size, ginger is cut into silk, go shell to obtain kernel in pine nut and American pistachios;
(2) SEMEN PINI KORAIENSIS (1) Suo Shu, happy kernel, water, red bean are put into pressure cooker together with mung bean, big fire is boiled, and little fire continues the slow 30 ~ 40min of stewing, and opens pressure cooker, stir treat kernel, red bean and mung bean duds blow be advisable for subsequent use as auxiliary material;
(3) prepare marmite, add millet, black rice, (1) described purple potato piece, dried orange peel, candied date, dry banana chip, the shredded ginger of described (1), water together to join marmite, big fire is boiled rapidly, stewing 2 ~ 3min;
(4) another standby container, pour flour into, open marmite, drag for the clear soup punching of congee surface and stir flour, pour into again in pot, put into (2) described auxiliary material, auxiliary agent, white granulated sugar and other residual components simultaneously, fully stir and make it dispersed, again boiled, stewing 5 ~ 8min treats the congee face clear soup congee body that maintains an equal level.
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| CN201410087198.1A CN103859271B (en) | 2014-03-11 | 2014-03-11 | A kind of five-color nutrient mixed congee and preparation method thereof |
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| CN201410087198.1A CN103859271B (en) | 2014-03-11 | 2014-03-11 | A kind of five-color nutrient mixed congee and preparation method thereof |
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| CN103859271A true CN103859271A (en) | 2014-06-18 |
| CN103859271B CN103859271B (en) | 2015-07-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410625A (en) * | 2015-12-10 | 2016-03-23 | 安徽青松食品有限公司 | Nutritional eight-treasure porridge making method |
| CN105982144A (en) * | 2015-12-10 | 2016-10-05 | 安徽青松食品有限公司 | Making method of pumpkin porridge |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303613A (en) * | 1999-12-10 | 2001-07-18 | 郝军 | Barley corn gruel, barley meal and five cereals gruel |
| CN103461777A (en) * | 2013-08-12 | 2013-12-25 | 杨如义 | Wolfberry fruit and sunflower seed congee for cancer prevention |
| CN103478551A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Oat, lotus seed and ginger porridge and preparation method thereof |
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2014
- 2014-03-11 CN CN201410087198.1A patent/CN103859271B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303613A (en) * | 1999-12-10 | 2001-07-18 | 郝军 | Barley corn gruel, barley meal and five cereals gruel |
| CN103461777A (en) * | 2013-08-12 | 2013-12-25 | 杨如义 | Wolfberry fruit and sunflower seed congee for cancer prevention |
| CN103478551A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Oat, lotus seed and ginger porridge and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410625A (en) * | 2015-12-10 | 2016-03-23 | 安徽青松食品有限公司 | Nutritional eight-treasure porridge making method |
| CN105982144A (en) * | 2015-12-10 | 2016-10-05 | 安徽青松食品有限公司 | Making method of pumpkin porridge |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859271B (en) | 2015-07-29 |
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Address after: 241200 Anhui city of Wuhu province Fanchang County Economic Development Zone Patentee after: TONGFU GROUP CO.,LTD. Address before: 241200 Anhui city of Wuhu province Fanchang County Economic Development Zone Patentee before: TONGFU PORRIDGE FOOD Co.,Ltd. |
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Address after: 241200 Fanchang County Economic Development Zone, Wuhu City, Anhui Province Patentee after: Anhui Tongfu Group Co.,Ltd. Address before: 241200 Fanchang County Economic Development Zone, Wuhu City, Anhui Province Patentee before: TONGFU GROUP CO.,LTD. |
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Denomination of invention: A colorful nutritious eight treasure Congee and its preparation method Granted publication date: 20150729 Pledgee: Wuhu Jinfan Financing Guarantee Co.,Ltd. Pledgor: Anhui Tongfu Group Co.,Ltd. Registration number: Y2024980007718 |