CN103918992B - Nutritious barbecue congee and preparation method thereof - Google Patents
Nutritious barbecue congee and preparation method thereof Download PDFInfo
- Publication number
- CN103918992B CN103918992B CN201410094092.4A CN201410094092A CN103918992B CN 103918992 B CN103918992 B CN 103918992B CN 201410094092 A CN201410094092 A CN 201410094092A CN 103918992 B CN103918992 B CN 103918992B
- Authority
- CN
- China
- Prior art keywords
- parts
- congee
- barbecue
- water
- streaky 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.)
- Expired - Fee Related
Links
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000008935 nutritious Nutrition 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 240000004922 Vigna radiata Species 0.000 claims abstract description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 10
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- 235000005911 diet Nutrition 0.000 claims abstract description 7
- 230000000378 dietary effect Effects 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- 240000003889 Piper guineense Species 0.000 claims description 6
- 244000040738 Sesamum orientale Species 0.000 claims description 6
- 241000234314 Zingiber Species 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 241000132012 Atractylodes Species 0.000 claims description 4
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 claims description 4
- 240000006023 Trichosanthes kirilowii Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 3
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 241000963384 Zingiber mioga Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 244000120785 Zornia diphylla Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 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
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 241000201282 Limonium Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000209454 Plumbaginaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 240000006567 Trichosanthes anguina Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000021336 beef liver Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
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)
- 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 the protein that Human Physiology needs, fat, vitamin, mineral matter and starch, mainly from the various kinds of foods that people are daily eaten.These foods, after decomposing, become the simple small-molecule substance of structure, just can be absorbed by the body.Therefore, food is more soft, is is more easily digested and assimilated by body, and the nutritive value of food is higher.
It is reported, because congee is by slow fire, endure out for a long time, is conducive to the decomposition reduced protein, fat and destroys, reduce the loss of some vitamins, and enable some mineral matters be dissolved in soup, congee can be made like this to 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 contain dark vegetable and the fruit of a large amount of vitamin.After boiling through different processing methods, make its not only nutritious, delicious flavour, and the effect having more nourishing, get 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 not only contained is comprehensive, quantity is many, and ratio is appropriate, close to the protein of human body, easily digest and assimilate.
In meat, fat content is on average at about 10-30%, 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 heat 830 kilocalories.
Meat is about containing about 1% inorganic salts, and more in lean meat, particularly internal organs intensive amount is very abundant, and as in 100 grams of pork livers, iron content 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, have antipyretic function, and the kidney tonifying deficiency of vital energy is weak; Beef is warm in nature, can nourish taste, strong muscles and bones, and mutton the people being 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, greatly can 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, Mongolian snake gourd leaf 2 ~ 3, Zingiber mioga petal 10 ~ 12, Fructus Hordei Vulgaris (parched) powder 6 ~ 8; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with Fructus Hordei Vulgaris (parched) powder by each raw material mixing except 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, has adjusted 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, is used as medicine with rhizome, has multinomial medicinal function.
Twocolor sealavander herb: it is Plumbaginaceae perennial herb, genus limonium grass belongs to.
Mongolian snake gourd leaf: melon withers i.e. snakegourd, perennial climbing herb is pharmaceutically acceptable, have antipyreticly to quench the thirst, diuresis, the effect such as kobadrin.
A preparation method for nutrition barbecue congee, is characterized in that comprising following step:
(1) square streaky pork being cut into length and width about 3 ~ 4cm is block, and meat surface draws a few cutter osculum, and clear water soaks 2 ~ 3min, drain away the water afterwards, allotment preserved materials is ginger, garlic are minced respectively, with vinegar, yellow rice wine, water, salt, rock sugar mixing, streaky pork is put into pickling spices 15 ~ 20min;
(2) with bamboo let, the streaky pork after pickling described in (1) is cascaded, fire rolls, bake while brush broad bean paste and spread pepper powder, till scalding, be put in water and scrape off burnt parts, discharge water in marmite meat boiled half crisp time take out, cross cold water rapidly, be cut into mung bean grain size afterwards for subsequent use;
(3) prepare marmite, the streaky pork grain described in millet, sesame, matrimony vine, mushroom, shelled peanut, (2), dietary alkali, water are added marmite together with other residual components, and 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, mixing, pour marmite into, stir and add auxiliary agent, big fire is boiled, boil afterwards 20 ~ 30min until congee body thick dense suitable time stop working and sprinkle caraway leaf.
Advantage of the present invention: the present invention with the addition of barbecue in congee, makes this to 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, make congee also can as a kind of staple food of fast food, convenient and swift; Barbecue of the present invention is through special processing development, and streaky pork is fertile and oiliness, not only delicious flavour, and 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, Mongolian snake gourd leaf 2 ~ 3g, Zingiber mioga petal 10 ~ 12g, Fructus Hordei Vulgaris (parched) powder 6 ~ 8g; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with Fructus Hordei Vulgaris (parched) powder by each raw material mixing except Fructus Hordei Vulgaris (parched) powder.
A preparation method for nutrition barbecue congee, is characterized in that comprising following step:
(1) square streaky pork being cut into length and width about 3 ~ 4cm is block, and meat surface draws a few cutter osculum, and clear water soaks 2 ~ 3min, drain away the water afterwards, allotment preserved materials is ginger, garlic are minced respectively, with vinegar, yellow rice wine, water, salt, rock sugar mixing, streaky pork is put into pickling spices 15 ~ 20min;
(2) with bamboo let, the streaky pork after pickling described in (1) is cascaded, fire rolls, bake while brush broad bean paste and spread pepper powder, till scalding, be put in water and scrape off burnt parts, discharge water in marmite meat boiled half crisp time take out, cross cold water rapidly, be cut into mung bean grain size afterwards for subsequent use;
(3) prepare marmite, the streaky pork grain described in millet, sesame, matrimony vine, mushroom, shelled peanut, (2), dietary alkali, water are added marmite together with other residual components, and 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, mixing, pour marmite into, stir and add auxiliary agent, big fire is boiled, boil afterwards 20 ~ 30min until congee body thick dense suitable time stop working and sprinkle caraway leaf.
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, Mongolian snake gourd leaf 2 ~ 3, Zingiber mioga petal 10 ~ 12, Fructus Hordei Vulgaris (parched) powder 6 ~ 8; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with Fructus Hordei Vulgaris (parched) powder by each raw material mixing except Fructus Hordei Vulgaris (parched) powder.
2., according to a kind of described in claim 1 preparation method of nutrition barbecue congee, it is characterized in that comprising following step:
(1) square streaky pork being cut into length and width 3 ~ 4cm is block, and meat surface draws a few cutter osculum, and clear water soaks 2 ~ 3min, drain away the water afterwards, allotment preserved materials is ginger, garlic are minced respectively, with vinegar, yellow rice wine, water, salt, rock sugar mixing, streaky pork is put into pickling spices 15 ~ 20min;
(2) with bamboo let, the streaky pork after pickling described in (1) is cascaded, fire rolls, bake while brush broad bean paste and spread pepper powder, till scalding, be put in water and scrape off burnt parts, discharge water in marmite meat boiled half crisp time take out, cross cold water rapidly, be cut into mung bean grain size afterwards for subsequent use;
(3) prepare marmite, the streaky pork grain described in millet, sesame, matrimony vine, mushroom, shelled peanut, (2), dietary alkali, water are added marmite together, and 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, mixing, pour marmite into, stir and add auxiliary agent, big fire is boiled, boil afterwards 20 ~ 30min until congee body thick dense suitable time stop working and sprinkle caraway leaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410094092.4A CN103918992B (en) | 2014-03-14 | 2014-03-14 | Nutritious barbecue congee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410094092.4A CN103918992B (en) | 2014-03-14 | 2014-03-14 | Nutritious barbecue congee and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103918992A CN103918992A (en) | 2014-07-16 |
| CN103918992B true CN103918992B (en) | 2015-07-01 |
Family
ID=51137576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410094092.4A Expired - Fee Related CN103918992B (en) | 2014-03-14 | 2014-03-14 | Nutritious barbecue congee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103918992B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382061A (en) * | 2014-12-22 | 2015-03-04 | 安徽旌海农业开发有限公司 | Method for processing donkey meat |
| CN107319328A (en) * | 2017-07-03 | 2017-11-07 | 安徽双鹿面粉有限公司 | A kind of oatmeal chicken congee and preparation method thereof |
| CN107095142A (en) * | 2017-07-03 | 2017-08-29 | 安徽双鹿面粉有限公司 | A kind of lotus rhizome fresh meat congee and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1244352A (en) * | 1999-07-30 | 2000-02-16 | 河北省中医院 | Instant health medicated gruel powder for the aged and the middle-aged persons and its production process |
| CN102113644A (en) * | 2009-12-31 | 2011-07-06 | 蔡灵艳 | Method for cooking spinach pork congee |
| CN102302135A (en) * | 2010-07-16 | 2012-01-04 | 恩施济源药业科技开发有限公司 | Mioga ginger food |
| CN103461903A (en) * | 2013-08-05 | 2013-12-25 | 安徽汇阳食品有限公司 | American ginseng-sweet potato congee capable of preventing memory recession |
| 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 |
-
2014
- 2014-03-14 CN CN201410094092.4A patent/CN103918992B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1244352A (en) * | 1999-07-30 | 2000-02-16 | 河北省中医院 | Instant health medicated gruel powder for the aged and the middle-aged persons and its production process |
| CN102113644A (en) * | 2009-12-31 | 2011-07-06 | 蔡灵艳 | Method for cooking spinach pork congee |
| CN102302135A (en) * | 2010-07-16 | 2012-01-04 | 恩施济源药业科技开发有限公司 | Mioga ginger food |
| CN103461903A (en) * | 2013-08-05 | 2013-12-25 | 安徽汇阳食品有限公司 | American ginseng-sweet potato congee capable of preventing memory recession |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 张奔腾.五花肉花生粥.《家常主食大全》.化学工业出版社,2010,151. * |
| 高山特有蔬菜蘘荷及其栽培技术;郭凤领 等;《长江蔬菜》;20110808(第15期);3 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103918992A (en) | 2014-07-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106072284A (en) | A kind of sweet taste Bellamya quadrata powder soup blend formula | |
| KR20020027666A (en) | Herbal food composition containing herb medicine material, herb and seaweed | |
| CN103005303B (en) | Method for making health-care rice noodles | |
| CN106912807A (en) | A kind of fruity mellowness dried pork and preparation method thereof | |
| CN103918992B (en) | Nutritious barbecue congee and preparation method thereof | |
| CN103734762A (en) | Nutritional diced rabbit meat product and processing method for same | |
| CN106798306A (en) | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof | |
| CN104473177B (en) | Mint-pinellia tuber instant cereal flour and preparation method thereof | |
| CN103859278B (en) | A kind of health chestnut porridge and preparation method thereof | |
| CN105146475A (en) | Nutritious spicy kelp sauce and preparation method thereof | |
| CN109349518A (en) | A kind of adlay Siberian solomonseal rhizome health-care noodles and preparation method thereof | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN103918998B (en) | Health-preserving fresh wheat ear congee and preparation method thereof | |
| CN109770223A (en) | A kind of nutrition is roasted mutton congee and preparation method thereof | |
| CN109770197A (en) | A kind of nutrition grilled fish meat congee and preparation method thereof | |
| CN109770198A (en) | A kind of nutrition roast beef congee and preparation method thereof | |
| CN109770199A (en) | Donkey meat congee and preparation method thereof is baked in a kind of nutrition | |
| CN109770194A (en) | A kind of nutrition roasted duck congee and preparation method thereof | |
| CN104920546A (en) | Health preserving pumpkin pie and preparation method thereof | |
| CN103919032B (en) | Preserved sausage mixed congee and preparation method thereof | |
| CN103918999B (en) | Health-preserving delicious fish flesh paste congee and preparation method thereof | |
| CN103919168A (en) | Instant five-spice trionyx sinensis and preparation method thereof | |
| CN108029966A (en) | A kind of shrimp shell crispy rice and its processing technology | |
| CN104187765A (en) | Beef slices with mellow taste of coffee and preparation method of beef slices | |
| CN106387639A (en) | Manufacture method of health-care rib rice noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150701 Termination date: 20160314 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |