CN103932182A - Formula and preparation method of red date-raisin porridge - Google Patents
Formula and preparation method of red date-raisin porridge Download PDFInfo
- Publication number
- CN103932182A CN103932182A CN201410136284.7A CN201410136284A CN103932182A CN 103932182 A CN103932182 A CN 103932182A CN 201410136284 A CN201410136284 A CN 201410136284A CN 103932182 A CN103932182 A CN 103932182A
- Authority
- CN
- China
- Prior art keywords
- red date
- raisin
- rice
- chinese yam
- porridge
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000021395 porridge Nutrition 0.000 title abstract 5
- 238000009472 formulation Methods 0.000 title 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 23
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 239000003381 stabilizer Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 6
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 13
- 241000209094 Oryza Species 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000203 mixture Substances 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000010010 raising Methods 0.000 description 2
- 235000009392 Vitis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019640 taste Nutrition 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
- 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
- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses red date-raisin porridge, relating to the field of food processing technology. Seasonings comprise the following active ingredients: rice, red dates, chinese yam, lotus seeds, raisin, clear water, honey, stabilizer and pectin. Nutrition in the red date-raisin porridge can be fully excited through special processing procedures and preparation, and the red date-raisin porridge is simple in ingredients, and reasonable in proportion, and balanced in nutrition, proportioning is carried out aiming at the solid character of raisin so as to be capable of increasing the mouth feeling and effect of raisin, and the red date-raisin porridge has the effects of replenishing blood, tonifying spleen and stomach and aiding digestion, and is safe and reliable to eat.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to formula of a kind of red date grape congee and preparation method thereof.
Background technology
Red date, has another name called date.Just be listed in since ancient times one of " five fruits ", with a long history.The most outstanding feature of date is that vitamin content is high.A clinical studies show abroad: eat continuously the patient of date, Health restoration is faster more than 3 times than eating merely vitamin medicament.Therefore, date has just had the good reputation of " natural complex ball ".Red date is temperate crop, strong adaptability.Red date have the title in " iron crops ", has drought-enduring, waterlogging characteristic, is the first-selected breeding of the water-saving industry of planting forest or fruit tress of development.
And one of Vitis China six large fruit, main product is in the north.All there are a large amount of cultivations in Xinjiang, Gansu, Hebei, Shanxi, Shandong, Liaoning, Shaanxi and Ancient Channel of Huanghe River area.Along with the raising of cultivation technique level, planting range also expands to south gradually.Grape belongs to berry, and moisture is up to 65%～88%, and sugar content reaches 10%～30%, and is rich in organic acid, pectin, vitamin, mineral matter and several amino acids etc.
Along with people in the market people the demand of instant food is significantly improved, some gruel foods are also operated and are given birth to, at the congee that much can preserve in addition the various tastes of long period except having mixed congee, due to grape and red date affect the mutual compatibility of nutritional labeling after, its overall nutritional labeling has had a large amount of raisings, therefore starts to research and develop a kind of red date grape congee.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, formula of a kind of red date grape congee of edible safety and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of red date grape congee, described flavoring is made up of the component of following percentage by weight,
Another object of the present invention is to provide a kind of preparation method of red date grape congee, comprises the following steps,
1) send out red date without stone with clear water bubble, the lotus seeds of removing lotus nut are cleaned, by Chinese yam peeling, rice is eluriated clean;
2) in pot, add suitable quantity of water, pour rice, Chinese yam into, boil;
3) then red date, lotus seeds are put into disintegrating machine and carry out fragmentation, after fragmentation, red date and lotus seeds are put into boiling water boiling three hours, naturally cooling for subsequent use after boiling completes;
4) in the rice boiling and Chinese yam, add clean raisins to hot plate to ripe, then cooling after little fire is stewed 10 minutes slowly;
5) by well-done rice, Chinese yam and raisins with infusion red date, the lotus seeds of three hours mutually mix, after mixing, use uniform stirrer to stir 30 minutes;
6) then call in honey, pectin and stabilizing agent, stir, then put into refrigeration in 0 ° of refrigerating chamber and take out afterwards for three days;
7) after taking out, tinning sterilization.
The invention has the beneficial effects as follows: composition of the present invention is simple, collocation rationally, is balanced in nutritionly carried out proportioning for grape inherent characteristic, can increase the edible mouthfeel of grape and effect, and have enrich blood, invigorating spleen and reinforcing stomach, digestant effect, edible safety is reliable.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment
A kind of red date grape congee, described flavoring is made up of the component of following percentage by weight,
Another object of the present invention is to provide a kind of preparation method of red date grape congee, comprises the following steps,
1) send out red date without stone with clear water bubble, the lotus seeds of removing lotus nut are cleaned, by Chinese yam peeling, rice is eluriated clean;
2) in pot, add suitable quantity of water, pour rice, Chinese yam into, boil;
3) then red date, lotus seeds are put into disintegrating machine and carry out fragmentation, after fragmentation, red date and lotus seeds are put into boiling water boiling three hours, naturally cooling for subsequent use after boiling completes;
4) in the rice boiling and Chinese yam, add clean raisins to hot plate to ripe, then cooling after little fire is stewed 10 minutes slowly;
5) by well-done rice, Chinese yam and raisins with infusion red date, the lotus seeds of three hours mutually mix, after mixing, use uniform stirrer to stir 30 minutes;
6) then call in honey, pectin and stabilizing agent, stir, then put into refrigeration in 0 ° of refrigerating chamber and take out afterwards for three days;
7) after taking out, tinning sterilization.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a red date grape congee, is characterized in that: described flavoring is made up of the component of following percentage by weight:
。
2. a preparation method for red date grape congee, is characterized in that: comprise following preparation process:
1) send out red date without stone with clear water bubble, the lotus seeds of removing lotus nut are cleaned, by Chinese yam peeling, rice is eluriated clean;
2) in pot, add suitable quantity of water, pour rice, Chinese yam into, boil;
3) then red date, lotus seeds are put into disintegrating machine and carry out fragmentation, after fragmentation, red date and lotus seeds are put into boiling water boiling three hours, naturally cooling for subsequent use after boiling completes;
4) in the rice boiling and Chinese yam, add clean raisins to hot plate to ripe, then cooling after little fire is stewed 10 minutes slowly;
5) by well-done rice, Chinese yam and raisins with infusion red date, the lotus seeds of three hours mutually mix, after mixing, use uniform stirrer to stir 30 minutes;
6) then call in honey, pectin and stabilizing agent, stir, then put into refrigeration in 0 ° of refrigerating chamber and take out afterwards for three days;
7) after taking out, tinning sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410136284.7A CN103932182A (en) | 2014-04-04 | 2014-04-04 | Formula and preparation method of red date-raisin porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410136284.7A CN103932182A (en) | 2014-04-04 | 2014-04-04 | Formula and preparation method of red date-raisin porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932182A true CN103932182A (en) | 2014-07-23 |
Family
ID=51180268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410136284.7A Pending CN103932182A (en) | 2014-04-04 | 2014-04-04 | Formula and preparation method of red date-raisin porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932182A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309994A (en) * | 2015-10-21 | 2016-02-10 | 颍上县德强葡萄种植专业合作社 | Making method for health-preserving grape porridge |
| CN107307296A (en) * | 2017-07-03 | 2017-11-03 | 刘小洁 | Full grain kernels fruit congee and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298947A (en) * | 1995-04-28 | 1996-11-19 | Global Clean:Kk | Production of instant black rice gruel powder |
| CN101744170A (en) * | 2009-12-25 | 2010-06-23 | 成都大学 | Tartary buckwheat eight ingredient porridge suitable for patients with diabetes and preparing method thereof |
-
2014
- 2014-04-04 CN CN201410136284.7A patent/CN103932182A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298947A (en) * | 1995-04-28 | 1996-11-19 | Global Clean:Kk | Production of instant black rice gruel powder |
| CN101744170A (en) * | 2009-12-25 | 2010-06-23 | 成都大学 | Tartary buckwheat eight ingredient porridge suitable for patients with diabetes and preparing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 彭铭泉: "《骨质疏松症食疗食谱》", 30 April 2003, article "红枣山莲葡萄粥", pages: 169 * |
| 胡献国: "治疗便秘的几种蜂蜜粥", 《求医问药》, no. 10, 31 December 2010 (2010-12-31), pages 38 - 39 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309994A (en) * | 2015-10-21 | 2016-02-10 | 颍上县德强葡萄种植专业合作社 | Making method for health-preserving grape porridge |
| CN107307296A (en) * | 2017-07-03 | 2017-11-03 | 刘小洁 | Full grain kernels fruit congee and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140723 |