CN103918992A - Nutritious barbecue congee and preparation method thereof - Google Patents
Nutritious barbecue congee and preparation method thereof Download PDFInfo
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- CN103918992A CN103918992A CN201410094092.4A CN201410094092A CN103918992A CN 103918992 A CN103918992 A CN 103918992A CN 201410094092 A CN201410094092 A CN 201410094092A CN 103918992 A CN103918992 A CN 103918992A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
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- 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)
- Zoology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a nutritious barbecue congee. The nutritious barbecue congee is characterized by being prepared from the following raw materials by weight: 150 to 180 parts of millet, 60 to 80 parts of streaky pork, 15 to 20 parts of sesame, 8 to 12 parts of yellow rice wine, 10 to 16 parts of ginger, 12 to 15 parts of garlic, 18 to 25 parts of rock sugar, 12 to 16 parts of vinegar, 5 to 8 parts of powdered pepper, 8 to 12 parts of broad bean sauce, 12 to 14 parts wolfberry fruit, 15 to 18 parts of peanut kernels, 4 to 6 parts of caraway leaves, 6 to 12 parts of starch, 12 to 16 parts of dietary alkali, 10 to 15 parts of salt, 15 to 20 parts of mushroom, 8 to 10 parts of mung bean powder, 4 to 5 parts of an auxiliary agent and 900 to 1200 parts of water. According to the invention, barbecue is added into the congee, which enables a traditional vegetarian congee to become the congee with meat; the congee is similar to but not totally same as a can; since the main material of the congee is five cereals, the congee can supplement starch and saccharide needed by a human body, and addition of meat enables the congee to become instant staple food which is convenient and fast to eat. The barbecue used in the invention is developed through special processing, and the streaky pork is fat but not greasy and has delicious taste and abundant nutrients.
Description
Technical field
The invention relates to a kind of nutrition barbecue congee and preparation method thereof, belong to the technology field of foodstuff health-preserving porridge.
Background technology
The nutriments such as protein, fat, vitamin, mineral matter and the starch that Human Physiology needs, main from daily the eaten various kinds of foods of people.These foods, after decomposing, become small-molecule substance simple in structure, just can be absorbed by the body.Therefore, food is more soft, is is just more easily digested and assimilated by body, and the nutritive value of food is higher.
It is reported, due to congee by slow fire, endure out for a long time, be conducive to reduce to protein, fat decomposition destroy, reduce the loss of some vitamins, and some mineral matters can be dissolved in soup, can make like this congee have more nutritive value.And congee has a maximum feature to be, except primary raw material is grain, be also aided with the various batchings with medical value, as lotus seeds, the seed of jog's tears, lily, French beans, red date, Poria cocos, Chinese yam, English walnut etc.; Or be aided with containing protein rich mutton, beef, the flesh of fish, marrow etc.; Or containing dark vegetable and the fruit of a large amount of vitamins.After different processing methods boils, make its not only nutritious, delicious flavour, and the effect that has more nourishing, gets rid of illness and take care of health.
Meat is containing protein abundance, and generally, between 10-20%, lean meat is more containing protein than fat meat, meat product is good protein containing protein, and the essential amino acid that not only contains is comprehensive, quantity is many, and ratio is appropriate, close to the protein of human body, easily digest and assimilate.
In meat, fat content, on average in 10-30% left and right, is mainly various aliphatic acid and triglyceride; Also have a small amount of lecithin, cholesterol, free fatty and fat-soluble pigment; Meat fat can provide more heat, as 100 grams of lard can provide 830 kilocalories of heats.
Meat approximately contains 1% left and right inorganic salts, more in lean meat, and particularly internal organs intensive amount is very abundant, and if iron content in 100 grams of pork livers is 25 milligrams, beef liver is containing 5 milligrams.
In meat, sugar content is lower, on average only has 1-5%, and according to the theory of the traditional Chinese medical science, pork performance is slightly cold, has antipyretic function, a little less than the kidney tonifying deficiency of vital energy; Beef is warm in nature, can nourish taste, strong muscles and bones, and mutton the people who is suitable for the empty stomach cold of body hot in nature eat.
Meat, after the cooking, can be made into diversified delicious food, has again strong fragrance and delicious taste, can greatly improve appetite.
Summary of the invention
A kind of nutrition barbecue congee, is characterized in that being made up of the raw material of following weight portion: millet 150 ~ 180, streaky pork 60 ~ 80, sesame 15 ~ 20, yellow rice wine 8 ~ 12, ginger 10 ~ 16, garlic 12 ~ 15, rock sugar 18 ~ 25, vinegar 12 ~ 16, pepper powder 5 ~ 8, broad bean paste 8 ~ 12, matrimony vine 12 ~ 14, shelled peanut 15 ~ 18, caraway leaf 4 ~ 6, starch 6 ~ 12, dietary alkali 12 ~ 16, salt 10 ~ 15, mushroom 15 ~ 20, mung bean flour 8 ~ 10, auxiliary agent 4 ~ 5, water 900 ~ 1200; Described auxiliary agent is made up of the raw material of following weight portion: Zornia diphylla (Linn.) Pers 4 ~ 5, purple perilla seed 1 ~ 2, the bighead atractylodes rhizome 2 ~ 3, twocolor sealavander herb 4 ~ 5, floral disc of sunflower 1 ~ 2, melon betel 2 ~ 3, Zingiber mioga petals 10 ~ 12, Fructus Hordei Vulgaris (parched) powder 6 ~ 8; Preparation method mixes the each raw material except Fructus Hordei Vulgaris (parched) powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with Fructus Hordei Vulgaris (parched) powder.
Zornia diphylla (Linn.) Pers is a kind of perennial pulse family herbelet, is born in wilderness.Autumn in herb summer gathers, and dries, can eliminating stasis to resolve swelling, adjust dampness removing.
Purple perilla seed is the dry mature fruit of labiate purple perilla, has effect of sending down abnormally ascending dissolving phlegm, relieving cough and asthma, ease constipation.
The bighead atractylodes rhizome: a kind of composite family herbaceos perennial, be used as medicine with rhizome, there is multinomial medicinal function.
Twocolor sealavander herb: it is Plumbaginaceae perennial herb, genus limonium grass belongs to.
Melon betel: it is snakegourd that melon withers, perennial climbing herb is pharmaceutically acceptable, have antipyreticly quench the thirst, the effect such as diuresis, kobadrin.
A preparation method for nutrition barbecue congee, is characterized in that comprising following step:
(1) streaky pork is cut into the approximately square bulk of 3 ~ 4cm of length and width, meat surface is drawn a few cutter osculums, and clear water soaks 2 ~ 3min, drain away the water afterwards, allotment preserved materials, is respectively that ginger, garlic are minced, mix with vinegar, yellow rice wine, water, salt, rock sugar, streaky pork is put into pickling spices 15 ~ 20min;
(2) with bamboo let, the streaky pork later of pickling (1) Suo Shu is cascaded, on fire, roll, brush broad bean paste while baking and spread pepper powder, till scalding, be put in water and scrape off and burn part, in marmite, discharge water and take out when meat is boiled to half shortcake, the rapid cold water of crossing, is cut into mung bean grain size for subsequent use afterwards;
(3) prepare marmite, millet, sesame, matrimony vine, mushroom, shelled peanut, (2) described streaky pork grain, dietary alkali, water are added to marmite together with other residual components, warm fire boils, stewing 2 ~ 4min;
(4) open pot cover, contain the clear soup on congee surface of order, put into mung bean flour and starch, mix, pour marmite into, stir and add auxiliary agent, big fire is boiled, boils afterwards 20 ~ 30min and sprinkles caraway leaf until thick dense the stopping working when suitable of congee body.
Advantage of the present invention: the present invention has added barbecue in congee, makes this to have become with animal food for traditional vegetarian diet congee, and this is similar with can, but is not quite similar because the major ingredient of congee is five cereals, can supplement needed by human body starch and carbohydrate; Adding of meat, makes congee also can be used as a kind of staple food of fast food, convenient and swift; Barbecue of the present invention is that streaky pork is fertile and oiliness through special processing development, not only delicious flavour, and also nutritious.
Detailed description of the invention
Embodiment 1
A kind of nutrition barbecue congee, is characterized in that being made up of the raw material of following weight portion: millet 150 ~ 180g, streaky pork 60 ~ 80g, sesame 15 ~ 20g, yellow rice wine 8 ~ 12g, ginger 10 ~ 16g, garlic 12 ~ 15g, rock sugar 18 ~ 25g, vinegar 12 ~ 16g, pepper powder 5 ~ 8g, broad bean paste 8 ~ 12g, matrimony vine 12 ~ 14g, shelled peanut 15 ~ 18g, caraway leaf 4 ~ 6g, starch 6 ~ 12g, dietary alkali 12 ~ 16g, salt 10 ~ 15g, mushroom 15 ~ 20g, mung bean flour 8 ~ 10g, auxiliary agent 4 ~ 5g, water 900 ~ 1200g; Described auxiliary agent is made up of the raw material of following weight portion: Zornia diphylla (Linn.) Pers 4 ~ 5g, purple perilla seed 1 ~ 2g, the bighead atractylodes rhizome 2 ~ 3g, twocolor sealavander herb 4 ~ 5g, floral disc of sunflower 1 ~ 2g, melon betel 2 ~ 3g, Zingiber mioga petal 10 ~ 12g, Fructus Hordei Vulgaris (parched) powder 6 ~ 8g; Preparation method mixes the each raw material except Fructus Hordei Vulgaris (parched) powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with Fructus Hordei Vulgaris (parched) powder.
A preparation method for nutrition barbecue congee, is characterized in that comprising following step:
(1) streaky pork is cut into the approximately square bulk of 3 ~ 4cm of length and width, meat surface is drawn a few cutter osculums, and clear water soaks 2 ~ 3min, drain away the water afterwards, allotment preserved materials, is respectively that ginger, garlic are minced, mix with vinegar, yellow rice wine, water, salt, rock sugar, streaky pork is put into pickling spices 15 ~ 20min;
(2) with bamboo let, the streaky pork later of pickling (1) Suo Shu is cascaded, on fire, roll, brush broad bean paste while baking and spread pepper powder, till scalding, be put in water and scrape off and burn part, in marmite, discharge water and take out when meat is boiled to half shortcake, the rapid cold water of crossing, is cut into mung bean grain size for subsequent use afterwards;
(3) prepare marmite, millet, sesame, matrimony vine, mushroom, shelled peanut, (2) described streaky pork grain, dietary alkali, water are added to marmite together with other residual components, warm fire boils, stewing 2 ~ 4min;
(4) open pot cover, contain the clear soup on congee surface of order, put into mung bean flour and starch, mix, pour marmite into, stir and add auxiliary agent, big fire is boiled, boils afterwards 20 ~ 30min and sprinkles caraway leaf until thick dense the stopping working when suitable of congee body.
Claims (2)
1. a nutrition barbecue congee, is characterized in that being made up of the raw material of following weight portion: millet 150 ~ 180, streaky pork 60 ~ 80, sesame 15 ~ 20, yellow rice wine 8 ~ 12, ginger 10 ~ 16, garlic 12 ~ 15, rock sugar 18 ~ 25, vinegar 12 ~ 16, pepper powder 5 ~ 8, broad bean paste 8 ~ 12, matrimony vine 12 ~ 14, shelled peanut 15 ~ 18, caraway leaf 4 ~ 6, starch 6 ~ 12, dietary alkali 12 ~ 16, salt 10 ~ 15, mushroom 15 ~ 20, mung bean flour 8 ~ 10, auxiliary agent 4 ~ 5, water 900 ~ 1200; Described auxiliary agent is made up of the raw material of following weight portion: Zornia diphylla (Linn.) Pers 4 ~ 5, purple perilla seed 1 ~ 2, the bighead atractylodes rhizome 2 ~ 3, twocolor sealavander herb 4 ~ 5, floral disc of sunflower 1 ~ 2, melon betel 2 ~ 3, Zingiber mioga petals 10 ~ 12, Fructus Hordei Vulgaris (parched) powder 6 ~ 8; Preparation method mixes the each raw material except Fructus Hordei Vulgaris (parched) powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with Fructus Hordei Vulgaris (parched) powder.
2. a kind of preparation method of nutrition barbecue congee according to claim 1, is characterized in that comprising following step:
(1) streaky pork is cut into the approximately square bulk of 3 ~ 4cm of length and width, meat surface is drawn a few cutter osculums, and clear water soaks 2 ~ 3min, drain away the water afterwards, allotment preserved materials, is respectively that ginger, garlic are minced, mix with vinegar, yellow rice wine, water, salt, rock sugar, streaky pork is put into pickling spices 15 ~ 20min;
(2) with bamboo let, the streaky pork later of pickling (1) Suo Shu is cascaded, on fire, roll, brush broad bean paste while baking and spread pepper powder, till scalding, be put in water and scrape off and burn part, in marmite, discharge water and take out when meat is boiled to half shortcake, the rapid cold water of crossing, is cut into mung bean grain size for subsequent use afterwards;
(3) prepare marmite, millet, sesame, matrimony vine, mushroom, shelled peanut, (2) described streaky pork grain, dietary alkali, water are added to marmite together with other residual components, warm fire boils, stewing 2 ~ 4min;
(4) open pot cover, contain the clear soup on congee surface of order, put into mung bean flour and starch, mix, pour marmite into, stir and add auxiliary agent, big fire is boiled, boils afterwards 20 ~ 30min and sprinkles caraway leaf until thick dense the stopping working when suitable of congee body.
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