CN104000072A - Chinese yam-radish congee and manufacturing method thereof - Google Patents
Chinese yam-radish congee and manufacturing method thereof Download PDFInfo
- Publication number
- CN104000072A CN104000072A CN201310064222.5A CN201310064222A CN104000072A CN 104000072 A CN104000072 A CN 104000072A CN 201310064222 A CN201310064222 A CN 201310064222A CN 104000072 A CN104000072 A CN 104000072A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- radish
- congee
- gram
- water
- 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
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 25
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 25
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 25
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 25
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 19
- 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
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 240000000467 Carum carvi Species 0.000 claims abstract description 8
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 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 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 241000220259 Raphanus Species 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009825 accumulation Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 210000000481 breast Anatomy 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 210000004072 lung Anatomy 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 235000004879 dioscorea Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000035922 thirst Effects 0.000 description 4
- 230000001142 anti-diarrhea Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
Abstract
The invention discloses a Chinese yam-radish congee. The congee comprises 150-500 g of round-shaped rice, 100-500 g of the Chinese yam, 100-500 g of white radish, 10-50 g of celery powder, 3-10 g of salt, 3-10 g of ground pepper and 3-20 g of caraway. The manufacturing method comprises the steps of (1) washing the round-shaped rice clean, draining off, removing peels from Chinese yam and the white radish, washing clean and cutting the Chinese yam and the white radish into slices; (2) adding 10 cups of water into a pot, boiling the water, putting white rice, the Chinese yam and the white radish into the pot, stirring slightly, stewing for 30 minutes with a medium small fire after the water is boiling again; and (3) adding water into the pot, stirring uniformly, and scattering the ground pepper, the celery powder and the caraway before eating. The Chinese yam-radish has the effects of regulating qi and blood, reducing fat and slimming. The Chinese yam is regarded as a yin-nourishing product and has good functions for enlarging breast of a woman and preventing skins from wrinkling. The radish is beneficial to dewater and induce dieresis, promotes digestion, and prevents fat accumulation.
Description
Technical field
The present invention relates to a kind of food, especially a kind of Chinese yam radish congee.
Background technology
Congee is that people like and hundred eat and do not mind.The adjustable appetite of congee, improves a poor appetite, and supplements the moisture of somagenic need.Its delicious flavour, the easily food that wets one's whistle, nutritious being easy to again digests, and is the good merchantable brand of health care really.Congee simply fantastic, is that it is between meal, dish and soup three.The merit that has the full abdomen of meal, has the delicious food of dish tasty and refreshing, is also no lack of the nutrition appetizing of soup.Congee had both been applicable to cooking breakfast, was also applicable to cooking food, because the starch in congee is combined with moisture fully, both provided heat energy, was no lack of again large quantity of moisture, very easily digestion.Getting up early, food congee one jorum, stomach is empty on an empty stomach, essence derived from food is just done, institute mends thinless, extremely tender again, with stomach mutually must, the key of diet the most.The all right auxiliary curing various diseases of food congee, health care, promotes longevity people.
Summary of the invention
The object of this invention is to provide a kind of Chinese yam radish congee and preparation method thereof.
1, Chinese yam nature and flavor are sweet flat, and taste is sweet, and property is gentle, returns lung, spleen, kidney three warps, and main effect is tonifying spleen antidiarrheal, supports lung relieve coughing, the benefit of reinforcing the kidney essence, and yin-nourishing is quenched the thirst, consumptive disease is quenched one's thirst.It has reinforcing spleen and kidney, supports the effect of lung, antidiarrheal, arrest sweating, is well nourish " food medicine ".
2, polished rice has beneficial gas, is only tired of, quenches the thirst, antidiarrheal, bowl spares, strengthens the bone, beneficial stomach; Liquor master is pained, quenches the thirst, disconnected hot malicious diarrhea; Close Gorgon fruit and make congee food, the strong will of benefit essence, hearing-improing and eyesight improving.
3, ternip taste is sweet, pungent, cool in nature, enters lung, stomach, lung, large intestine channel, have clearing heat and promoting fluid, cooling blood and hemostasis, lower gas wide in, relieving dyspepsia, Appetizing spleen-tonifying, pleasant effect of reducing phlegm; Softening blood vessel: often eat radish and can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases; Replenish the calcium, ternip is one of best source of the supplementary calcium of human body.
The technical solution used in the present invention is:
A Chinese yam radish congee, its congee comprises by composition: raw material: polished rice 150-500 gram, Chinese yam 100-500 gram, ternip 100-500 gram, 10-50 gram, celery end, salt 3-10 gram, pepper powder 3-10 gram, caraway 3-20 gram.
A kind of processing technology of Chinese yam radish congee is: way: 1, polished rice is cleaned drain, Chinese yam and ternip all remove the peel to clean and cut fritter; 2, in pot, add 10 glasss, water and boil, put into rice, Chinese yam, ternip and stir a little, when again boiling, change medium and small fiery infusion 30 minutes; 3, salt adding is mixed thoroughly, sprinkles pepper powder, celery end and caraway before edible.
Tool of the present invention has the following advantages: this kind of Chinese yam radish congee has adjusting qi and blood, the effect of fat reducing weight reducing.Chinese yam is regarded as the holy product of enriching yin, for women's chest enlarge, skin are wrinkle resistant, has a good effect.Radish is conducive to draining diuresis, helps digest, avoids fat accumulation; For one of the first-selected gruel of promoting longevity.
The specific embodiment
Embodiment 1: a kind of preparation method of Chinese yam radish congee comprises as follows:
A kind of processing technology of Chinese yam radish congee is: 1,200 grams of polished rices are cleaned drain, 100 grams of 100 grams of Chinese yams and ternips all peeling clean and cut fritter; 2, in pot, add 5000 grams, water and boil, put into 200 grams of clean polished rices, cut 100 grams of fast Chinese yams, 100 grams of ternips stir a little, when again boiling, change medium and small fiery infusion 30 minutes; 3,5 grams of salt addings are mixed thoroughly, sprinkle 10 grams, 5 grams of pepper powders, 20 grams, celery end and caraway before edible.
Embodiment 2: a kind of preparation method of Chinese yam radish congee comprises as follows:
A kind of processing technology of Chinese yam radish congee is: 1,600 grams of polished rices are cleaned drain, 500 grams of 500 grams of Chinese yams and ternips all peeling clean and cut fritter; 2, in pot, add 8000 grams, water and boil, put into 600 grams of clean polished rices, cut 500 grams of fast Chinese yams, 500 grams of ternips stir a little, when again boiling, change medium and small fiery infusion 30 minutes; 3,10 grams of salt addings are mixed thoroughly, sprinkle 50 grams, 10 grams of pepper powders, 50 grams, celery end and caraway before edible.
Claims (2)
1. a Chinese yam radish congee, is characterized in that: its congee comprises by composition:
Polished rice 150-500 gram;
Chinese yam 100-500 gram;
Ternip 100-500 gram;
Celery end 10-50 gram;
Salt 3-10 gram;
Pepper powder 3-10 gram;
Caraway 3-20 gram.
2. a processing technology for Chinese yam radish congee, is characterized in that: (1), polished rice is cleaned drain, Chinese yam and ternip all remove the peel to clean and cut fritter; (2), add 10 glasss, water and boil in pot, put into rice, Chinese yam, ternip and stir a little, when again boiling, change medium and small fiery infusion 30 minutes; (3), salt adding mixes thoroughly, sprinkles pepper powder, celery end and caraway before edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310064222.5A CN104000072A (en) | 2013-02-22 | 2013-02-22 | Chinese yam-radish congee and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310064222.5A CN104000072A (en) | 2013-02-22 | 2013-02-22 | Chinese yam-radish congee and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000072A true CN104000072A (en) | 2014-08-27 |
Family
ID=51361196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310064222.5A Pending CN104000072A (en) | 2013-02-22 | 2013-02-22 | Chinese yam-radish congee and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000072A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341900A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of Chinese yam and radish eight-treasure porridge |
-
2013
- 2013-02-22 CN CN201310064222.5A patent/CN104000072A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341900A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of Chinese yam and radish eight-treasure porridge |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| CN103960642A (en) | Beef-contained soybean paste | |
| CN103651918A (en) | Processing method of color bean curd | |
| CN101095506A (en) | Method for producing hericium erinaceus can | |
| CN105167008A (en) | Pineapple flavor shrimp balls and making method thereof | |
| CN105595204A (en) | Fermented sauce pickled chicken feet | |
| CN106107552A (en) | An a kind of nourishing and health preserving medicated diet ball | |
| CN106135941A (en) | A kind of nutrition gold carp soup | |
| CN104000072A (en) | Chinese yam-radish congee and manufacturing method thereof | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN105918872A (en) | Pork soybean sauce and preparation method thereof | |
| CN105410707A (en) | Method for processing selenium-rich canned black guinea pig meat | |
| KR20110047363A (en) | Package immediate soft bean-curd and its manufacturing process | |
| CN105767696A (en) | Osmanthus fragrans flower, purple glutinous rice and yam cake preparation method | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| KR20200095641A (en) | Process for preparing chicken roast | |
| CN110403173A (en) | A kind of preparation application method of halogen material and halogen material | |
| CN1222313A (en) | Health mutton soup being convenient in eating | |
| CN104489555A (en) | Edible dessert processing method | |
| CN103609726A (en) | Bean curd capable of removing heat from lung to relieve cough and preparation method thereof | |
| CN102648767A (en) | Black bean-flavor spareribs and processing method thereof | |
| CN103005493A (en) | Duck-wing dumpling and manufacturing method thereof | |
| CN101176557A (en) | Curried chicken filum and preparation method thereof | |
| CN107307381A (en) | A kind of pickling pepper spices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140827 |