CN103919000B - A kind of Chinese cabbage milled congee and preparation method thereof - Google Patents
A kind of Chinese cabbage milled congee and preparation method thereof Download PDFInfo
- Publication number
- CN103919000B CN103919000B CN201410095009.5A CN201410095009A CN103919000B CN 103919000 B CN103919000 B CN 103919000B CN 201410095009 A CN201410095009 A CN 201410095009A CN 103919000 B CN103919000 B CN 103919000B
- Authority
- CN
- China
- Prior art keywords
- chinese cabbage
- bean curd
- congee
- auxiliary agent
- raw material
- 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
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 56
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 56
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013527 bean curd Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 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
- 244000062793 Sorghum vulgare Species 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
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000005749 Anthriscus sylvestris Nutrition 0.000 claims description 5
- 240000004467 Cryptotaenia canadensis Species 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 241000963384 Zingiber mioga Species 0.000 claims description 4
- 239000001171 anthriscus cerefolium leaf Substances 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 235000019504 cigarettes Nutrition 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
- 238000002156 mixing Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 240000007124 Brassica oleracea Species 0.000 abstract description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 238000010926 purge Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000522649 Zornia Species 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000266501 Ormosia ormondii Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001191004 Paraphlomis Species 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 240000000147 Torreya grandis Species 0.000 description 1
- 235000016410 Torreya grandis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000036417 physical growth Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
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, 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 slowly heating and cause the destruction of vitamin, seasoning is also do pure, first be select the light yellow part of cabbage heart to be raw material, also have the tasty of chicken soup in cooling procedure, Chinese cabbage is all made to taste fresh and tender good to eat, exercise due diligence when entering congee and the flavous fried limit of bean curd are 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.
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, the moisture about 95% of Chinese cabbage, and heat is very low, one glass of ripe Chinese cabbage juice can provide almost with one glass of as many calcium of milk.So seldom use the people of dairy products can obtain more calcium by the Chinese cabbage of amount, in Chinese cabbage, iron, potassium, the content of vitamin A is also abundanter, and Chinese cabbage contains abundant crude fibre.
There is an old saying: hundred dishes not as Chinese cabbage! Chinese cabbage is inexpensive, nutritious, is traditional, the most popular dish.Although winter is also that vegetable variety enriches now, this real food materials Chinese cabbage in winter, tasting is still that cordiality is fond of eating again.
Chinese cabbage contains abundant vitamin c, body can be increased to the resistance infected, but also good skin-protecting face nursing effect can be played, the molybdenum more importantly containing trace in Chinese cabbage, the generation of inferior ammonium nitrate in human body, absorption can be suppressed, play certain protective effect on cancer risk.Zinc contained in Chinese cabbage, also higher than meat and eggs, has the effect promoting that physical growth of children is grown; Chinese cabbage is rich in potassium and sodium content is few, body can not be made to preserve unnecessary moisture, can alleviate heart burden.
Usually we have eaten multiple way, how to eat and be only most 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 so we will bring its nutrition into play as much as possible.
Chinese cabbage and bean curd are best partners, and bean curd contains rich in protein and fat, helps mutually with Chinese cabbage, brings out the best in each other, as the Chinese Cabbage and Tofu Soup often eaten by people.
In addition, Chinese cabbage and meat collocation reasonably meat and vegetables collocation especially, both can increase the delicious food of meat, can make again the postdigestive discarded object of meat, excrete smoothly under the help of Chinese cabbage high microsteping.
Can first scald with boiling water when frying Chinese cabbage, because containing the oxidizing ferment destroying 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 shorten the time of vegetables heating on the one hand, also make oxidizing ferment work in addition, vitamin c is preserved.
But Chinese cabbage should not squeeze the method cookings such as juice after boiling, scalding, and nutrient can be caused 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 petal 3 ~ 4, Zornia diphylla (Linn.) Pers 4 ~ 5, wild chervil leaf 2 ~ 3, Radix Angelicae Sinensis 1 ~ 2, milk powder 6 ~ 8; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with milk powder by each raw material mixing except milk powder.
String of bells hung round the neck grass: being Labiatae Paraphlomis plant, is perennial herb, main air wet arthritis; Flu; Traumatic injury; Body is shot without hitting the target heat.
Zingiber mioga: be a kind of perennial Zingiber draft, root has medical value, and its tender inflorescence, tender leaf can work as vegetables, and inflorescence can control 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, has adjusted dampness removing.
Wild chervil leaf: be the leaf of samphire wild chervil, perennial herb, uproots, clean and boil, 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, Chinese cabbage, matrimony vine, pimiento, rock sugar, caraway leaf, fine salt is put into after boiling, stir gently, again boil, cover the stewing 8 ~ 10min of pot cover, removal pimiento is for subsequent use after also going up chicken soup and the standing 8 ~ 10min of vinegar afterwards;
(2) another standby frying pan, pours edible oil into, burns when emitting blue or green cigarette to edible oil, puts into bean curd and explode 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) exploding after the Chinese cabbage of described (1) cools completely and described in (2) to join in the marmite described in (3) to golden yellow bean curd, and adds auxiliary agent, stirs gently, again boiled, 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 slowly heating and cause the destruction of vitamin, seasoning is also do pure, first be select the light yellow part of cabbage heart to be raw material, also have the tasty of chicken soup in cooling procedure, Chinese cabbage is all made to taste fresh and tender good to eat, exercise due diligence when entering congee and the flavous fried limit of bean curd are 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 is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with milk powder by each raw material mixing except 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, Chinese cabbage, matrimony vine, pimiento, rock sugar, caraway leaf, fine salt is put into after boiling, stir gently, again boil, cover the stewing 8 ~ 10min of pot cover, removal pimiento is for subsequent use after also going up chicken soup and the standing 8 ~ 10min of vinegar afterwards;
(2) another standby frying pan, pours edible oil into, burns when emitting blue or green cigarette to edible oil, puts into bean curd and explode 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) exploding after the Chinese cabbage of described (1) cools completely and described in (2) to join in the marmite described in (3) to golden yellow bean curd, and adds auxiliary agent, stirs gently, again boiled, boils in a covered pot over a slow fire 8 ~ 10min.
Claims (1)
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 petal 3 ~ 4, Zornia diphylla (Linn.) Pers 4 ~ 5, wild chervil leaf 2 ~ 3, Radix Angelicae Sinensis 1 ~ 2, milk powder 6 ~ 8;
The preparation method of described auxiliary agent is by each auxiliary agent raw material mixing except milk powder, boiling, and filter to obtain extract, extract concentrates post-drying, mixes and get final product with milk powder;
The preparation method of described a kind of Chinese cabbage milled congee, comprises 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, Chinese cabbage, matrimony vine, pimiento, rock sugar, caraway leaf, fine salt is put into after boiling, stir gently, again boil, cover the stewing 8 ~ 10min of pot cover, removal pimiento is for subsequent use after also going up chicken soup and the standing 8 ~ 10min of vinegar afterwards;
(2) another standby frying pan, pours edible oil into, burns when emitting blue or green cigarette to edible oil, puts into bean curd and explode 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) exploding after the Chinese cabbage of described step (1) cools completely and described in step (2) to join together with the bean curd golden yellow to surface in the marmite described in step (3), and adds auxiliary agent, stirs gently, again boiled, 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 |
|---|---|---|---|
| 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 CN103919000A (en) | 2014-07-16 |
| CN103919000B true CN103919000B (en) | 2015-11-11 |
Family
ID=51137584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410095009.5A Expired - Fee Related CN103919000B (en) | 2014-03-14 | 2014-03-14 | A kind of Chinese cabbage milled congee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103919000B (en) |
Families Citing this family (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103919000A (en) | 2014-07-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404839B (en) | Wild vegetable sauce and making method thereof | |
| CN103876109A (en) | Fresh shrimp spicy sauce and preparation method thereof | |
| CN103859400A (en) | Old duck soup health-maintaining porridge and preparation method thereof | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN103919000B (en) | A kind of Chinese cabbage milled congee and preparation method thereof | |
| CN103876052B (en) | A kind of thick bamboo tube health-preserving porridge and preparation method thereof | |
| CN104161271A (en) | Oyster sauce fried duck web and preparation method thereof | |
| CN103859268B (en) | Cucumber salt meat health porridge and preparation method thereof | |
| CN102415576A (en) | Preparation method of black-bone roast chicken | |
| CN104106754A (en) | Spicy crab roe bean curd stuffed steamed bun | |
| CN103859272B (en) | Delicious health-preserving porridge of a kind of peeled shrimp and preparation method thereof | |
| CN103918985A (en) | Health-preserving raisin multi-taste congee and preparation method thereof | |
| CN103918982B (en) | Health-preserving porridge of a kind of fruit-like flavour and preparation method thereof | |
| CN103892289A (en) | Fresh meat spicy string and preparation method thereof | |
| CN103918998B (en) | Health-preserving fresh wheat ear congee and preparation method thereof | |
| CN103918980A (en) | Health-preserving bamboo shoot congee and preparation method thereof | |
| CN103918983B (en) | A kind of green vegetables fried bean curd congee and preparation method thereof | |
| CN103918986B (en) | Delicious fermented bean curd congee and preparation method thereof | |
| KR101325126B1 (en) | baked yellowtail and method for manufacturing of it | |
| KR101158733B1 (en) | mudfish hard-boiled food of recipe | |
| CN103918984B (en) | A kind of lotus rhizome candied date congee and preparation method thereof | |
| CN107518292A (en) | A kind of stem of noble dendrobium Zongzi and preparation method thereof | |
| CN103918981A (en) | Delicious underback mixed congee and preparation method thereof | |
| CN105124621A (en) | Food helpful for nourishing yin and invigorating kidney and preparation method thereof | |
| CN103989201B (en) | A kind of glossy ganoderma soft-shelled turtle herbal cuisine and preparation method thereof |
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: 20151111 Termination date: 20160314 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |