CN103919000A - Chinese cabbage millet congee and preparation method thereof - Google Patents
Chinese cabbage millet congee and preparation method thereof Download PDFInfo
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- CN103919000A CN103919000A CN201410095009.5A CN201410095009A CN103919000A CN 103919000 A CN103919000 A CN 103919000A CN 201410095009 A CN201410095009 A CN 201410095009A CN 103919000 A CN103919000 A CN 103919000A
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a Chinese cabbage millet congee. The Chinese cabbage millet congee is characterized by being prepared from the following raw materials by weight: 150 to 180 parts of millet, 60 to 80 parts of Chinese cabbage, 5 to 8 parts of wolfberry, 3 to 5 parts of hot red pepper, 2 to 3 parts of caraway leaf, 10 to 15 parts of vinegar, 8 to 12 parts of fine salt, 12 to 16 parts of rock sugar, 8 to 12 parts of dried shrimp, 20 to 25 parts of small red date, 30 to 40 parts of chicken soup, 20 to 25 parts of pea, 10 to 15 parts of bean curd, 3 to 6 parts of edible oil, 12 to 16 parts of mulberry, 15 to 20 parts of longan, 12 to 15 parts of niblet, 4 to 5 parts of an auxiliary agent and 600 to 750 parts of water. According to the invention, Chinese cabbage and bean curd are fused in the congee; Chinese cabbage contains a plurality of vitamins, inorganic salts, cellulose and a certain amount of nutritious components like carbohydrate, proteins and fat and is cooked in boiled water to reduce damage to vitamins caused by slow heating; Chinese cabbage is sufficiently flavored in the invention, the bright yellow part of the core of Chinese cabbage is used as the raw material, and chicken soup is added in the process of cooling for flavoring, so Chinese cabbage tastes fresh, tender and delicious; cautious processing of Chinese cabbage during addition into the congee and golden fried edges of bean curd enable integrity of Chinese cabbage and bean curd to be retained in the congee; and the congee is mild and tasty, has abundant nutrients and can exert a health-preserving effect.
Description
Technical field
The invention relates to a kind of preparation method of Chinese cabbage milled congee, belong to the technology field of health-preserving porridge in foodstuff.
Background technology
Chinese cabbage has reinforcing stomach reg fluid, effect of clearing heat and relieving fidgetness, and the moisture of Chinese cabbage approximately 95%, and heat is very low, one glass of ripe Chinese cabbage juice can provide almost and one glass of as many calcium of milk.So seldom can obtain more calcium by the Chinese cabbage of amount with the people of dairy products, in Chinese cabbage, iron, potassium, the content of vitamin A is also abundanter, and Chinese cabbage contains abundant crude fibre.
Have an old saying: hundred dishes not as Chinese cabbage! Chinese cabbage is inexpensive, nutritious, is traditional, the most popular dish.Although be also that vegetable variety is abundant winter now, the food materials Chinese cabbage in winter that this is real, tasting is still that cordiality is nice again.
Chinese cabbage contains abundant vitamin c, can increase body to the resistance infecting, but also can play good skin-protecting face nursing effect, main is in Chinese cabbage, to contain micro-molybdenum, can suppress generation, the absorption of inferior ammonium nitrate in human body, play certain protective effect on cancer risk.Contained zinc in Chinese cabbage, also higher than meat and eggs, has the effect that promotes that physical growth of children is grown; Chinese cabbage is rich in potassium and sodium content is few, can not make body preserve unnecessary moisture, can alleviate heart burden.
Conventionally we have eaten multiple way, how to eat and be only nutrition? Chinese cabbage, containing nutritional labelings such as multivitamin, inorganic salts, cellulose and a certain amount of carbohydrate, protein, fat, has the good reputation of " kings of hundred dishes ".The nutrition of Chinese cabbage is so abundant, and we will bring its nutrition into play as much as possible so.
Chinese cabbage and bean curd are best partners, and bean curd contains rich in protein and fat, help mutually with Chinese cabbage, bring out the best in each other, as by the normal edible Chinese Cabbage and Tofu Soup of people.
In addition, Chinese cabbage and meat collocation be rational meat and vegetables collocation especially, both can increase the delicious food of meat, can make again the postdigestive discarded object of meat, under the help of the high fiber of Chinese cabbage, excretes smoothly.
While frying Chinese cabbage, can first scald with boiling water, because contain the oxidizing ferment that destroys vitamin c in Chinese cabbage, these enzymes make vitamin c be subject to heavy damage within the scope of 60-90 DEG C.
And vitamin is the material that To Be Protected from Heat, fearness is boiled, boiling water is cooked, and has shortened on the one hand the time of vegetables heating, also makes in addition oxidizing ferment work, and vitamin c is preserved.
But Chinese cabbage should not squeeze the method cookings such as juice after boiling, scalding, and can cause nutrient to lose in a large number.
Summary of the invention
A kind of Chinese cabbage milled congee, is characterized in that being made up of the raw material of following weight portion: millet 150 ~ 180, Chinese cabbage 60 ~ 80, matrimony vine 5 ~ 8, pimiento 3 ~ 5, caraway leaf 2 ~ 3, vinegar 10 ~ 15, fine salt 8 ~ 12, rock sugar 12 ~ 16, dried shrimp 8 ~ 12, little red date 20 ~ 25, chicken soup 30 ~ 40, pea 20 ~ 25, bean curd 10 ~ 15, edible oil 3 ~ 6, sorosis 12 ~ 16, longan 15 ~ 20, iblet 12 ~ 15, auxiliary agent 4 ~ 5, water 600 ~ 750; Described auxiliary agent is made up of the raw material of following weight portion: rose 2 ~ 3, string of bells hung round the neck grass 1 ~ 2, heart of a lotus seed benevolence 1 ~ 2, black fungus 2 ~ 3, Zingiber mioga petals 3 ~ 4, Zornia diphylla (Linn.) Pers 4 ~ 5, wild chervil leaf 2 ~ 3, Radix Angelicae Sinensis 1 ~ 2, milk powder 6 ~ 8; Preparation method mixes the each raw material except milk powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with milk powder.
String of bells hung round the neck grass: being Labiatae Paraphlomis plant, is perennial herb, main air wet arthritis; Flu; Traumatic injury; The body heat of shooting without hitting the target.
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.
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.
Wild chervil leaf: be the leaf of samphire wild chervil, perennial herb, uproots, cleans and boils, go crust to dry or dry pharmaceutically acceptable, leaf using fresh herb or dry levigation, wound is controlled in external application.
A preparation method for Chinese cabbage milled congee, is characterized in that comprising following step:
(1) the light yellow part of selected Chinese cabbage core, be cut into steamed bun size, prepare frying pan and put into clear water, after boiling, put into Chinese cabbage, matrimony vine, pimiento, rock sugar, caraway leaf, fine salt, stir gently, again boil, cover the stewing 8 ~ 10min of pot cover, remove afterwards pimiento and go up chicken soup and the standing 8 ~ 10min of vinegar after for subsequent use;
(2) another standby frying pan, pours edible oil into, burns while emitting blue or green cigarette to edible oil, puts into bean curd and explodes to surface golden yellow;
(3) millet, iblet, pea, longan, sorosis, little red date, dried shrimp, water are put into marmite, big fire is boiled, and slow fire continues to boil 20 ~ 25min, stewing 5 ~ 10min;
(4) after the Chinese cabbage of described (1) is completely cooling and exploding to golden yellow bean curd (2) Suo Shu join in (3) described marmite, and add auxiliary agent, stirring, again boiled gently, boils in a covered pot over a slow fire 8 ~ 10min.
Advantage of the present invention: congee of the present invention has merged Chinese cabbage and bean curd, Chinese cabbage is containing multivitamin, inorganic salts, cellulose and a certain amount of carbohydrate, protein, the nutritional labelings such as fat, Chinese cabbage in the present invention is cooked by scalding through boiling water, reduce the destruction that slowly heating causes vitamin, seasoning is also do pure, first be that to select the light yellow part of cabbage heart be raw material, also have the tasty of chicken soup in cooling procedure, all make Chinese cabbage taste fresh and tender good to eat, the flavous fried limit of exercise due diligence while entering congee and bean curd is all to retain Chinese cabbage and the integrality of bean curd in congee, this congee is light good to eat, nutritious, energy gut purge stomach reaches the effect of health.
Detailed description of the invention
Embodiment 1
A kind of Chinese cabbage milled congee, is characterized in that being made up of the raw material of following weight portion: millet 150 ~ 180g, Chinese cabbage 60 ~ 80g, matrimony vine 5 ~ 8g, pimiento 3 ~ 5g, caraway leaf 2 ~ 3g, vinegar 10 ~ 15g, fine salt 8 ~ 12g, rock sugar 12 ~ 16g, dried shrimp 8 ~ 12g, little red date 20 ~ 25g, chicken soup 30 ~ 40g, pea 20 ~ 25g, bean curd 10 ~ 15g, edible oil 3 ~ 6g, sorosis 12 ~ 16g, longan 15 ~ 20g, iblet 12 ~ 15g, auxiliary agent 4 ~ 5g, water 600 ~ 750g; Described auxiliary agent is made up of the raw material of following weight portion: rose 2 ~ 3g, string of bells hung round the neck grass 1 ~ 2g, heart of a lotus seed benevolence 1 ~ 2g, black fungus 2 ~ 3g, Zingiber mioga petal 3 ~ 4g, Zornia diphylla (Linn.) Pers 4 ~ 5g, wild chervil leaf 2 ~ 3g, Radix Angelicae Sinensis 1 ~ 2g, milk powder 6 ~ 8g; Preparation method mixes the each raw material except milk powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with milk powder.
A preparation method for Chinese cabbage milled congee, is characterized in that comprising following step:
(1) the light yellow part of selected Chinese cabbage core, be cut into steamed bun size, prepare frying pan and put into clear water, after boiling, put into Chinese cabbage, matrimony vine, pimiento, rock sugar, caraway leaf, fine salt, stir gently, again boil, cover the stewing 8 ~ 10min of pot cover, remove afterwards pimiento and go up chicken soup and the standing 8 ~ 10min of vinegar after for subsequent use;
(2) another standby frying pan, pours edible oil into, burns while emitting blue or green cigarette to edible oil, puts into bean curd and explodes to surface golden yellow;
(3) millet, iblet, pea, longan, sorosis, little red date, dried shrimp, water are put into marmite, big fire is boiled, and slow fire continues to boil 20 ~ 25min, stewing 5 ~ 10min;
(4) after the Chinese cabbage of described (1) is completely cooling and exploding to golden yellow bean curd (2) Suo Shu join in (3) described marmite, and add auxiliary agent, stirring, again boiled gently, boils in a covered pot over a slow fire 8 ~ 10min.
Claims (2)
1. a Chinese cabbage milled congee, is characterized in that being made up of the raw material of following weight portion: millet 150 ~ 180, Chinese cabbage 60 ~ 80, matrimony vine 5 ~ 8, pimiento 3 ~ 5, caraway leaf 2 ~ 3, vinegar 10 ~ 15, fine salt 8 ~ 12, rock sugar 12 ~ 16, dried shrimp 8 ~ 12, little red date 20 ~ 25, chicken soup 30 ~ 40, pea 20 ~ 25, bean curd 10 ~ 15, edible oil 3 ~ 6, sorosis 12 ~ 16, longan 15 ~ 20, iblet 12 ~ 15, auxiliary agent 4 ~ 5, water 600 ~ 750; Described auxiliary agent is made up of the raw material of following weight portion: rose 2 ~ 3, string of bells hung round the neck grass 1 ~ 2, heart of a lotus seed benevolence 1 ~ 2, black fungus 2 ~ 3, Zingiber mioga petals 3 ~ 4, Zornia diphylla (Linn.) Pers 4 ~ 5, wild chervil leaf 2 ~ 3, Radix Angelicae Sinensis 1 ~ 2, milk powder 6 ~ 8; Preparation method mixes the each raw material except milk powder, and boiling, filters to obtain extract, and extract concentrates post-drying, mixes and get final product with milk powder.
2. a kind of preparation method of Chinese cabbage milled congee according to claim 1, is characterized in that comprising following step:
(1) the light yellow part of selected Chinese cabbage core, be cut into steamed bun size, prepare frying pan and put into clear water, after boiling, put into Chinese cabbage, matrimony vine, pimiento, rock sugar, caraway leaf, fine salt, stir gently, again boil, cover the stewing 8 ~ 10min of pot cover, remove afterwards pimiento and go up chicken soup and the standing 8 ~ 10min of vinegar after for subsequent use;
(2) another standby frying pan, pours edible oil into, burns while emitting blue or green cigarette to edible oil, puts into bean curd and explodes to surface golden yellow;
(3) millet, iblet, pea, longan, sorosis, little red date, dried shrimp, water are put into marmite, big fire is boiled, and slow fire continues to boil 20 ~ 25min, stewing 5 ~ 10min;
(4) after the Chinese cabbage of described (1) is completely cooling and exploding to golden yellow bean curd (2) Suo Shu join in (3) described marmite, and add auxiliary agent, stirring, again boiled gently, boils in a covered pot over a slow fire 8 ~ 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410095009.5A CN103919000B (en) | 2014-03-14 | 2014-03-14 | A kind of Chinese cabbage milled congee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410095009.5A CN103919000B (en) | 2014-03-14 | 2014-03-14 | A kind of Chinese cabbage milled congee and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103919000A true CN103919000A (en) | 2014-07-16 |
| CN103919000B CN103919000B (en) | 2015-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410095009.5A Expired - Fee Related CN103919000B (en) | 2014-03-14 | 2014-03-14 | A kind of Chinese cabbage milled congee and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105301151A (en) * | 2015-11-20 | 2016-02-03 | 山西农业大学 | Preprocessing method for GC-MS (gas chromatography-mass spectrometer) detection of volatile substances of millet congee |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601471A (en) * | 2008-06-11 | 2009-12-16 | 刘泳宏 | A kind of natural five-color bodybuilding herbal cuisine porridge and preparation method |
| CN102228251A (en) * | 2011-07-14 | 2011-11-02 | 高俊安 | Instant vegetable eight-ingredient porridge and preparation method thereof |
| CN103431296A (en) * | 2013-08-02 | 2013-12-11 | 程月银 | Wolfberry and lily porridge capable of reducing blood sugar |
| 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 CN201410095009.5A patent/CN103919000B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601471A (en) * | 2008-06-11 | 2009-12-16 | 刘泳宏 | A kind of natural five-color bodybuilding herbal cuisine porridge and preparation method |
| CN102228251A (en) * | 2011-07-14 | 2011-11-02 | 高俊安 | Instant vegetable eight-ingredient porridge and preparation method thereof |
| CN103431296A (en) * | 2013-08-02 | 2013-12-11 | 程月银 | Wolfberry and lily porridge capable of reducing blood sugar |
| 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105301151A (en) * | 2015-11-20 | 2016-02-03 | 山西农业大学 | Preprocessing method for GC-MS (gas chromatography-mass spectrometer) detection of volatile substances of millet congee |
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| CN103919000B (en) | 2015-11-11 |
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