CN103918983A - Vegetable fried bean curd congee and preparation method thereof - Google Patents
Vegetable fried bean curd congee and preparation method thereof Download PDFInfo
- Publication number
- CN103918983A CN103918983A CN201410093770.5A CN201410093770A CN103918983A CN 103918983 A CN103918983 A CN 103918983A CN 201410093770 A CN201410093770 A CN 201410093770A CN 103918983 A CN103918983 A CN 103918983A
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- Prior art keywords
- bean curd
- fried bean
- congee
- pakchoi
- fried
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a vegetable fried bean curd congee. The vegetable fried bean curd congee is characterized by being prepared from the following raw materials: 200 to 250 g of rice, 30 to 50 g of pakchoi, 80 to 100 g of fried bean curd, 10 to 15 g of ginger, 50 to 70 g of oatmeal, 20 to 30 g of garlic, 8 to 12 g of sesame, 5 to 8 g of fine salt, 5 to 8 g of monosodium glutamate, 10 to 15 g of black fungus, 6 to 15 g of haw, 6 to 10 g of mushroom, 6 to 9 g of dietary alkali, 40 to 60 g of chicken soup, 4 to 5 g of an auxiliary agent and 550 to 700 g of water. The fried bean curd has a golden color and smooth surface, and the interior of the fried bean curd is similar to a silk screen and is fine, soft, compact and elastic; the fried bean curd can effectively retain chicken extract when soaked in the chicken extract, which enables the fried bean curd to have better and more delicious taste, and the fried bean curd is rich in proteins and amino acids needed by a human body; reasonable color collocation between the golden fried bean curd and the black fungus can whet the appetite.
Description
Technical field
The invention relates to a kind of green vegetables fried bean curd congee and preparation method thereof, belong to the preparation technology of health-preserving porridge.
Background technology
The primary raw material of fried bean curd is soya bean, through defibrination, pressed compact, the multiple working procedure such as fried, is made.Long-pending approximately eight cubic centimetres of fried bean curd block, golden yellow color, crust is smooth, interior as silk screen, soft continuous real, high resilience, one pinches agglomeratingly, decontrols reduction, deposits January, not mould constant, both can steam, fried, stewed entree, can do again the batching of multiple meat, be the good merchantable brand of meat or fish dinner vegetarian feast dual-purpose.Filling with meat stuffing steamed is the famous dish of feast; Stripping and slicing makes to burn soup, fricassee batching, and soup taste delicate fragrance is stewed not rotten for a long time; Shredded meat, bean sprouts, the mixed stir-fry of vermicelli or cold and dressed with sauce are joined in chopping, and its taste is fresher.
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 green vegetables fried bean curd congee, is characterized in that being made by the raw material of following ingredients: rice 200 ~ 250, pakchoi 30 ~ 50, fried bean curd 80 ~ 100, ginger 10 ~ 15, oatmeal 50 ~ 70, garlic 20 ~ 30, sesame 8 ~ 12, fine salt 5 ~ 8, monosodium glutamate 5 ~ 8, black fungus 10 ~ 15, hawthorn 6 ~ 15, mushroom 6 ~ 10, dietary alkali 6 ~ 9, chicken soup 40 ~ 60, auxiliary agent 4 ~ 5, water 550 ~ 700; Described auxiliary agent is made by the raw material of following weight portion: fry lotus-seed-heart powder 5 ~ 6, Zingiber mioga petals 3 ~ 4, wheat embryo 1 ~ 2, calcined oyster shell 2 ~ 3, marine alga 2 ~ 3, Zornia diphylla (Linn.) Pers 4 ~ 5, emblic 10 ~ 12; Preparation method mixes each raw material except frying lotus-seed-heart powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with stir-fry lotus-seed-heart 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, adjusted dampness removing.
Zingiber mioga: 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.
Emblic: Euphorbiaceae phyllanthus plant, it really eats raw sour-sweet crisp and micro-puckery, and aftertaste is sweet.
A preparation method for green vegetables fried bean curd congee, is characterized in that comprising the following steps:
(1) pakchoi of 3 ~ 4 days after selected germination, removes root, standby after cleaning;
(2) fried bean curd is cut into long 5 ~ 7cm, wide 2 ~ 3cm, is put in and in chicken soup, soaks 20 ~ 30min;
(3) rice, sesame, mushroom, oatmeal, hawthorn, black fungus, water, dietary alkali are mixed and add marmite, big fire is boiled rapidly, and afterwards little fire is endured 20 ~ 30min slowly;
(4) open pot cover, ginger is cut into thread, garlic is cut into mung bean size, and auxiliary agent, pakchoi, (2) described chicken soup and fried bean curd, fine salt, monosodium glutamate add in (3) described marmite in the lump, again boiled.
Advantage of the present invention: fried bean curd piece golden yellow color, crust is smooth, interior as silk screen, soft continuous real, high resilience, soaked chicken extract, can effectively maintain chicken extract, it is the better deliciousness of taste, and be rich in the amino acid of protein and needed by human body, flavous fried bean curd, cyan pakchoi, the colour match of black auricularia auriculajudae is reasonable, can also improve a poor appetite.
The specific embodiment
Embodiment 1
A green vegetables fried bean curd congee, is characterized in that being made by the raw material of following ingredients: rice 200 ~ 250g, pakchoi 30 ~ 50g, fried bean curd 80 ~ 100g, ginger 10 ~ 15g, oatmeal 50 ~ 70g, garlic 20 ~ 30g, sesame 8 ~ 12g, fine salt 5 ~ 8g, monosodium glutamate 5 ~ 8g, black fungus 10 ~ 15g, hawthorn 6 ~ 15g, mushroom 6 ~ 10g, dietary alkali 6 ~ 9g, chicken soup 40 ~ 60g, auxiliary agent 4 ~ 5g, water 550 ~ 700g; Described auxiliary agent is made by the raw material of following weight portion: fry lotus-seed-heart powder 5 ~ 6g, Zingiber mioga petal 3 ~ 4g, wheat embryo 1 ~ 2g, calcined oyster shell 2 ~ 3g, marine alga 2 ~ 3g, Zornia diphylla (Linn.) Pers 4 ~ 5g, emblic 10 ~ 12g; Preparation method mixes each raw material except frying lotus-seed-heart powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with stir-fry lotus-seed-heart powder.
A preparation method for green vegetables fried bean curd congee, is characterized in that comprising the following steps:
(1) pakchoi of 3 ~ 4 days after selected germination, removes root, standby after cleaning;
(2) fried bean curd is cut into long 5 ~ 7cm, wide 2 ~ 3cm, is put in and in chicken soup, soaks 20 ~ 30min;
(3) rice, sesame, mushroom, oatmeal, hawthorn, black fungus, water, dietary alkali are mixed and add marmite, big fire is boiled rapidly, and afterwards little fire is endured 20 ~ 30min slowly;
(4) open pot cover, ginger is cut into thread, garlic is cut into mung bean size, and auxiliary agent, pakchoi, (2) described chicken soup and fried bean curd, fine salt, monosodium glutamate add in (3) described marmite in the lump, again boiled.
Claims (2)
1. a green vegetables fried bean curd congee, is characterized in that being made by the raw material of following ingredients: rice 200 ~ 250, pakchoi 30 ~ 50, fried bean curd 80 ~ 100, ginger 10 ~ 15, oatmeal 50 ~ 70, garlic 20 ~ 30, sesame 8 ~ 12, fine salt 5 ~ 8, monosodium glutamate 5 ~ 8, black fungus 10 ~ 15, hawthorn 6 ~ 15, mushroom 6 ~ 10, dietary alkali 6 ~ 9, chicken soup 40 ~ 60, auxiliary agent 4 ~ 5, water 550 ~ 700; Described auxiliary agent is made by the raw material of following weight portion: fry lotus-seed-heart powder 5 ~ 6, Zingiber mioga petals 3 ~ 4, wheat embryo 1 ~ 2, calcined oyster shell 2 ~ 3, marine alga 2 ~ 3, Zornia diphylla (Linn.) Pers 4 ~ 5, emblic 10 ~ 12; Preparation method mixes each raw material except frying lotus-seed-heart powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with stir-fry lotus-seed-heart powder.
2. the preparation method of a kind of green vegetables fried bean curd congee according to claim 1, is characterized in that comprising the following steps:
(1) pakchoi of 3 ~ 4 days after selected germination, removes root, standby after cleaning;
(2) fried bean curd is cut into long 5 ~ 7cm, wide 2 ~ 3cm, is put in and in chicken soup, soaks 20 ~ 30min;
(3) rice, sesame, mushroom, oatmeal, hawthorn, black fungus, water, dietary alkali are mixed and add marmite, big fire is boiled rapidly, and afterwards little fire is endured 20 ~ 30min slowly;
(4) open pot cover, ginger is cut into thread, garlic is cut into mung bean size, and auxiliary agent, pakchoi, (2) described chicken soup and fried bean curd, fine salt, monosodium glutamate add in (3) described marmite in the lump, again boiled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410093770.5A CN103918983B (en) | 2014-03-14 | 2014-03-14 | A kind of green vegetables fried bean curd congee and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410093770.5A CN103918983B (en) | 2014-03-14 | 2014-03-14 | A kind of green vegetables fried bean curd congee and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103918983A true CN103918983A (en) | 2014-07-16 |
| CN103918983B CN103918983B (en) | 2015-08-19 |
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| CN201410093770.5A Expired - Fee Related CN103918983B (en) | 2014-03-14 | 2014-03-14 | A kind of green vegetables fried bean curd congee and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687053A (en) * | 2015-03-24 | 2015-06-10 | 卿小艳 | Beancurd puff Chinese cabbage soup processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091605A (en) * | 1993-03-02 | 1994-09-07 | 冯文光 | The nutritious staple food series compound method |
| CN1108483A (en) * | 1994-03-12 | 1995-09-20 | 陈顺志 | Method for production of instant medicinal porridge |
| CN101558853A (en) * | 2009-03-17 | 2009-10-21 | 袁洪 | Instant vegetable -fruit porridge and method for preparing same |
| CN102813120A (en) * | 2012-09-15 | 2012-12-12 | 李锦� | Anti-cancer sea cucumber sugar-reducing flour and preparation method thereof |
-
2014
- 2014-03-14 CN CN201410093770.5A patent/CN103918983B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091605A (en) * | 1993-03-02 | 1994-09-07 | 冯文光 | The nutritious staple food series compound method |
| CN1108483A (en) * | 1994-03-12 | 1995-09-20 | 陈顺志 | Method for production of instant medicinal porridge |
| CN101558853A (en) * | 2009-03-17 | 2009-10-21 | 袁洪 | Instant vegetable -fruit porridge and method for preparing same |
| CN102813120A (en) * | 2012-09-15 | 2012-12-12 | 李锦� | Anti-cancer sea cucumber sugar-reducing flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687053A (en) * | 2015-03-24 | 2015-06-10 | 卿小艳 | Beancurd puff Chinese cabbage soup processing method |
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| CN103918983B (en) | 2015-08-19 |
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Inventor after: Chen Han Inventor before: Dong Liangqing |
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Effective date of registration: 20161128 Address after: The way Washington 425500 Yongzhou city in Hunan province Jiang Hua Yao Autonomous County Tuojiang town (Tuojiang Town People's government hospital) Patentee after: Jiang Hua Yao Autonomous County Jinniu Development Construction Group Co. Ltd. Address before: South Taibai town 243161 Anhui city of Ma'anshan province Dangtu County Xintai white road Patentee before: Dangtu County Ke Hui commerce and trade Co., Ltd |
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Granted publication date: 20150819 Termination date: 20170314 |