CN103976232B - A kind of Ipomoea batatas seafood congee and preparation method thereof - Google Patents
A kind of Ipomoea batatas seafood congee and preparation method thereof Download PDFInfo
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- CN103976232B CN103976232B CN201410148285.3A CN201410148285A CN103976232B CN 103976232 B CN103976232 B CN 103976232B CN 201410148285 A CN201410148285 A CN 201410148285A CN 103976232 B CN103976232 B CN 103976232B
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 24
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000014102 seafood Nutrition 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 241001635617 Canscora Species 0.000 claims abstract description 9
- 240000001085 Trapa natans Species 0.000 claims abstract description 9
- 235000009165 saligot Nutrition 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 7
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 7
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 6
- 235000020637 scallop Nutrition 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000294611 Punica granatum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000830535 Ligustrum lucidum Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 240000007890 Leonurus cardiaca Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 244000192528 Chrysanthemum parthenium Species 0.000 abstract 1
- 241000207925 Leonurus Species 0.000 description 4
- 241000219991 Lythraceae Species 0.000 description 4
- 241001071804 Gentianaceae Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241001071795 Gentiana Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
A kind of Ipomoea batatas seafood congee and preparation method thereof, is characterized in that being made up of the raw material of following weight portion: fleece-flower root 2-3, motherwort 4-5, Raisin Tree Seed 4.5-5, folium cortex eucommiae 3-4, Flos Forsythiae 3.5-5, Herba Gentianae tsinglingensis 1-2, common canscora herb 2-3, red pepper 1-2, soy sauce 3-4, Radix Polygalae Crotalarioidis 10-11, Ipomoea batatas 50-60, rice 50-55, rapeseed oil 3-4, juice of my pomegranate 15-20, water caltrop 8-10, lotus root starch 7-9, scallop 20-22, sea-tangle 5-6, pickles 8-9, nourishing additive agent 7-8.Congee of the present invention is fragrant strongly fragrant good to eat, and incorporated the local flavor of scallop, make delicate flavour of the present invention pure, the Radix Polygalae Crotalarioidis wherein added can moisturize qi-restoratives, and containing rich in protein, unrighted acid, vitamin and trace element in the water caltrop added, nutritious, in addition, the present invention also containing multiple medicinal herb components, has effect of nourishing the blood and yin, inducing diuresis to reduce edema, moisturizing viscera, strengthening the bones and muscles.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of Ipomoea batatas seafood congee and preparation method thereof.
Background technology
The traditional food of Zhou Shi China, adopts the grain boilings such as rice, millet or corn to form more.At present, the congee that market is sold of a great variety, but scarcely there is health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of Ipomoea batatas seafood congee and preparation method thereof, the present invention has fragrant strongly fragrant good to eat, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of Ipomoea batatas seafood congee, is characterized in that being made up of the raw material of following weight portion:
Fleece-flower root 2-3, motherwort 4-5, Raisin Tree Seed 4.5-5, folium cortex eucommiae 3-4, Flos Forsythiae 3.5-5, Herba Gentianae tsinglingensis 1-2, common canscora herb 2-3, red pepper 1-2, soy sauce 3-4, Radix Polygalae Crotalarioidis 10-11, Ipomoea batatas 50-60, rice 50-55, rapeseed oil 3-4, juice of my pomegranate 15-20, water caltrop 8-10, lotus root starch 7-9, scallop 20-22, sea-tangle 5-6, pickles 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made up of following raw materials in part by weight: pawpaw seeds 3-4, cassia seed 2-3, the tuber of dwarf lilyturf 4-5, fruit of glossy privet 1-2, chicken 14-16, cream 4-5, green plum 7-8, red bean paste 20-25;
Preparation method is: pawpaw seeds, cassia seed, the tuber of dwarf lilyturf, the fruit of glossy privet, chicken are mixed into pot by (1), and add the 4-5 little fiery infusion 30-40 minute of water doubly, filter cleaner, obtains health-care chicken soup;
(2) get Green plum flesh, as many again water making beating, filter cleaner, gained filtrate mixes with health-care chicken soup, leftover materials, and little fire adds thermal agitation, is boiled into paste, pulverize after drying.
The preparation method of described Ipomoea batatas seafood congee, is characterized in that comprising the following steps:
(1) fleece-flower root, motherwort, Raisin Tree Seed, folium cortex eucommiae, Flos Forsythiae, Herba Gentianae tsinglingensis, common canscora herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper entered after oil cauldron explodes perfume (or spice) to pull out, drain, homogeneous with soy sauce grinding, obtain baste; By Radix Polygalae Crotalarioidis segment, mix with baste and mix thoroughly, send into steamer big fire and steam taking-up after 10-15 minute, pulverize after drying;
(3) removed the peel by Ipomoea batatas, send into after boiling in boiled water pot and pull out, break into mud, then mix thoroughly with step (2) gained mixing of materials, send in mould, the demoulding after compacting, section, dries, obtains dried sweet potato;
(4) rice, rapeseed oil are mixed into pot, discharging after little fiery frying 15-20 minute, add 6-7 water doubly, juice of my pomegranate, liquid carry out defibrination, obtain Rice & peanut milk;
(5) removed the peel by water caltrop, be mixed into pot with sweet potato slices, Rice & peanut milk and leftover materials, big fire is boiled, and to obtain final product.
Herba Gentianae tsinglingensis in the present invention is the herb of gentianaceae plant Gentiana apiata, and common canscora herb is the herb of gentianaceae plant common canscora herb.
Beneficial effect of the present invention is:
Congee of the present invention is fragrant strongly fragrant good to eat, and incorporated the local flavor of scallop, make delicate flavour of the present invention pure, simultaneously the present invention fills a prescription reasonable science, and the Radix Polygalae Crotalarioidis wherein added can moisturize qi-restoratives, and containing rich in protein, unrighted acid, vitamin and trace element in the water caltrop added, nutritious, in addition, the present invention, also containing multiple medicinal herb components, often eats the effect that can reach nourishing the blood and yin, inducing diuresis to reduce edema, moisturizing viscera, strengthening the bones and muscles.
Detailed description of the invention
A kind of Ipomoea batatas seafood congee, is characterized in that being made up of the raw material of following weight portion (kilogram):
The fleece-flower root 2, motherwort 5, Raisin Tree Seed 4.5, folium cortex eucommiae 4, Flos Forsythiae 3.5, Herba Gentianae tsinglingensis 2, common canscora herb 3, red pepper 1, soy sauce 3, Radix Polygalae Crotalarioidis 11, Ipomoea batatas 60, rice 55, rapeseed oil 4, juice of my pomegranate 20, water caltrop 10, lotus root starch 9, scallop 22, sea-tangle 5, pickles 8, nourishing additive agent 7;
Described nourishing additive agent is made up of following weight portion (kilogram) raw material: pawpaw seeds 3, cassia seed 3, the tuber of dwarf lilyturf 5, the fruit of glossy privet 1, chicken 16, cream 5, green plum 7, red bean paste 25;
Preparation method is: pawpaw seeds, cassia seed, the tuber of dwarf lilyturf, the fruit of glossy privet, chicken are mixed into pot by (1), and add the 4-5 little fiery infusion 30-40 minute of water doubly, filter cleaner, obtains health-care chicken soup;
(2) get Green plum flesh, as many again water making beating, filter cleaner, gained filtrate mixes with health-care chicken soup, leftover materials, and little fire adds thermal agitation, is boiled into paste, pulverize after drying.
The preparation method of described Ipomoea batatas seafood congee, comprises the following steps:
(1) fleece-flower root, motherwort, Raisin Tree Seed, folium cortex eucommiae, Flos Forsythiae, Herba Gentianae tsinglingensis, common canscora herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper entered after oil cauldron explodes perfume (or spice) to pull out, drain, homogeneous with soy sauce grinding, obtain baste; By Radix Polygalae Crotalarioidis segment, mix with baste and mix thoroughly, send into steamer big fire and steam taking-up after 10-15 minute, pulverize after drying;
(3) removed the peel by Ipomoea batatas, send into after boiling in boiled water pot and pull out, break into mud, then mix thoroughly with step (2) gained mixing of materials, send in mould, the demoulding after compacting, section, dries, obtains dried sweet potato;
(4) rice, rapeseed oil are mixed into pot, discharging after little fiery frying 15-20 minute, add 6-7 water doubly, juice of my pomegranate, liquid carry out defibrination, obtain Rice & peanut milk;
(5) removed the peel by water caltrop, be mixed into pot with sweet potato slices, Rice & peanut milk and leftover materials, big fire is boiled, and to obtain final product.
Claims (1)
1. an Ipomoea batatas seafood congee, is characterized in that being made up of the raw material of following weight portion: fleece-flower root 2-3, motherwort 4-5, Raisin Tree Seed 4.5-5, folium cortex eucommiae 3-4, Flos Forsythiae 3.5-5, Herba Gentianae tsinglingensis 1-2, common canscora herb 2-3, red pepper 1-2, soy sauce 3-4, Radix Polygalae Crotalarioidis 10-11, Ipomoea batatas 50-60, rice 50-55, rapeseed oil 3-4, juice of my pomegranate 15-20, water caltrop 8-10, lotus root starch 7-9, scallop 20-22, sea-tangle 5-6, pickles 8-9, nourishing additive agent 7-8; Described nourishing additive agent is made up of following raw materials in part by weight: pawpaw seeds 3-4, cassia seed 2-3, the tuber of dwarf lilyturf 4-5, fruit of glossy privet 1-2, chicken 14-16, cream 4-5, green plum 7-8, red bean paste 20-25; The preparation method of described nourishing additive agent is:
(1) pawpaw seeds, cassia seed, the tuber of dwarf lilyturf, the fruit of glossy privet, chicken are mixed into pot, add the 4-5 little fiery infusion 30-40 minute of water doubly, filter cleaner, obtains health-care chicken soup;
(2) get Green plum flesh, as many again water making beating, filter cleaner, gained filtrate mixes with health-care chicken soup, cream, red bean paste, and little fire adds thermal agitation, is boiled into paste, pulverize after drying; The preparation method of described Ipomoea batatas seafood congee comprises the following steps:
(1) fleece-flower root, motherwort, Raisin Tree Seed, folium cortex eucommiae, Flos Forsythiae, Herba Gentianae tsinglingensis, common canscora herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) red pepper entered after oil cauldron explodes perfume (or spice) to pull out, drain, homogeneous with soy sauce grinding, obtain baste; By Radix Polygalae Crotalarioidis segment, mix with baste and mix thoroughly, send into steamer big fire and steam taking-up after 10-15 minute, pulverize after drying; (3) removed the peel by Ipomoea batatas, send into after boiling in boiled water pot and pull out, break into mud, then mix thoroughly with step (2) gained mixing of materials, send in mould, the demoulding after compacting, section, dries, obtains dried sweet potato;
(4) rice, rapeseed oil are mixed into pot, discharging after little fiery frying 15-20 minute, add 6-7 water doubly, juice of my pomegranate, liquid carry out defibrination, obtain Rice & peanut milk;
(5) removed the peel by water caltrop, be mixed into pot with sweet potato slices, Rice & peanut milk and leftover materials, big fire is boiled, and to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410148285.3A CN103976232B (en) | 2014-04-15 | 2014-04-15 | A kind of Ipomoea batatas seafood congee and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410148285.3A CN103976232B (en) | 2014-04-15 | 2014-04-15 | A kind of Ipomoea batatas seafood congee and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103976232A CN103976232A (en) | 2014-08-13 |
| CN103976232B true CN103976232B (en) | 2016-01-20 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104323070A (en) * | 2014-09-23 | 2015-02-04 | 芜湖市好亦快食品有限公司三山分公司 | Chinese yam and dried fruit blood-circulation-activating aromatic porridge and preparation method thereof |
| CN104323072A (en) * | 2014-09-23 | 2015-02-04 | 芜湖市好亦快食品有限公司三山分公司 | Fish cream and bean dreg anti-hypertension porridge and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187950A (en) * | 1997-01-16 | 1998-07-22 | 颜光昭 | Sweet potato five-grain gruel and its production method |
| CN101322567A (en) * | 2008-07-10 | 2008-12-17 | 蓬莱京鲁渔业有限公司 | Nourishing seafood gruel and method of processing the same |
| CN101422241A (en) * | 2008-12-10 | 2009-05-06 | 王亚杰 | Antihypertensive health-care porridge |
| CN101627806A (en) * | 2009-07-27 | 2010-01-20 | 刘洪涛 | Health-preserving porridge |
| CN101664175A (en) * | 2008-09-01 | 2010-03-10 | 刘泳宏 | Natural five-color coarse cereal-melon-vegetable tea porridge and method for making same |
-
2014
- 2014-04-15 CN CN201410148285.3A patent/CN103976232B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187950A (en) * | 1997-01-16 | 1998-07-22 | 颜光昭 | Sweet potato five-grain gruel and its production method |
| CN101322567A (en) * | 2008-07-10 | 2008-12-17 | 蓬莱京鲁渔业有限公司 | Nourishing seafood gruel and method of processing the same |
| CN101664175A (en) * | 2008-09-01 | 2010-03-10 | 刘泳宏 | Natural five-color coarse cereal-melon-vegetable tea porridge and method for making same |
| CN101422241A (en) * | 2008-12-10 | 2009-05-06 | 王亚杰 | Antihypertensive health-care porridge |
| CN101627806A (en) * | 2009-07-27 | 2010-01-20 | 刘洪涛 | Health-preserving porridge |
Non-Patent Citations (3)
| Title |
|---|
| 及第粥.艇仔粥;翁钢民;《食品与健康》;19271231(第04期);37 * |
| 美味海鲜粥;天津市南开区第十八幼儿园;《启蒙(0-3岁)》;20071231(第02期);39 * |
| 食粥可延年;王惟恒;《东方药膳》;20071231(第07期);4-9 * |
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