CN104286698A - Production method for rose porridge - Google Patents
Production method for rose porridge Download PDFInfo
- Publication number
- CN104286698A CN104286698A CN201310321093.3A CN201310321093A CN104286698A CN 104286698 A CN104286698 A CN 104286698A CN 201310321093 A CN201310321093 A CN 201310321093A CN 104286698 A CN104286698 A CN 104286698A
- Authority
- CN
- China
- Prior art keywords
- grams
- rose
- rice
- porridge
- corn
- 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
- 241000220317 Rosa Species 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract 5
- 235000021395 porridge Nutrition 0.000 title abstract 4
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 235000020224 almond Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 8
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 8
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 8
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000020279 black tea Nutrition 0.000 claims abstract description 8
- 235000019693 cherries Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000012045 salad Nutrition 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims abstract description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 240000004713 Pisum sativum Species 0.000 abstract 2
- 235000010582 Pisum sativum Nutrition 0.000 abstract 2
- 241000109329 Rosa xanthina Species 0.000 abstract 2
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices 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)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a production method for rose porridge which is characterized in that the components are as follows: 100 grams of rice, 20 grams of roses, 10 grams of cherries, 8 grams of white sugar, corn, green peas, 5 grams of black tea, 2 small tomatoes, 3 grams of dried longan meat, 2 almonds, 2 grams of barbary wolfberry fruit and a proper amount of salad oil. The production method is as follows: cutting the almonds into fine powder, cleaning the rice with water, adding the salad oil in a pan and heating the oil, infusing the black tea with 3000 ml of hot water at a temperature of 80 DEG C, boiling the rice with the tea soup in the pan, adding the roses, the white sugar, the corn, the green peas, the dried longan meat, the barbary wolfberry fruit and the almonds to boil for 5 minutes, cutting the small tomatoes into blocks, throwing the tomato blocks and the cherries into the pan, and performing uniformly blending to get the porridge ready for eat. The production method provided by the present invention solves problems that traditional method for making rose porridge has characteristics of simple process, common taste and unobvious even no health care efficacy, and is suitable for the production and of foods for eat.
Description
Technical field
The present invention relates to making food field, is a kind of preparation method of rose congee specifically.
Background technology
Congee is one of requisite food and drink in human lives, the preparation method of current traditional rose congee, and technique is simple, and taste is general, and health-care efficacy is not obvious, and even without the feature of health-care efficacy, rose congee is a kind of preparation method of uniqueness.
Summary of the invention
The present invention is the preparation method solving existing traditional rose congee, simple for technique, and taste is general, and health-care efficacy is not obvious, even without present situations such as health-care efficacies, invents a kind of preparation method of rose congee.
Technical scheme of the present invention is, a kind of preparation method of rose congee, and its special character is:
Component: 100 grams, rice, rose 20 grams, 10 grams, cherry, white sugar 8 grams, corn, green soya bean, black tea 5 grams, little tomato 2 pieces, dried longan pulp 3 grams, 2 pieces, almond, matrimony vine 2 grams, salad oil is appropriate.
Method: almond is cut into smalls, rice is washed in a pan clean, the quick-fried pot of salad oil, 80 degree of warm water rush black tea 3000 milliliters, rice and tea are put into pot and are boiled to boiling, add rose, white sugar, corn, green soya bean, dried longan pulp, matrimony vine, almond boil 5 minutes, and little western red bulk state and the cherry of being cut into falls and spread in pot, mix well, i.e. edible.
Technique effect
Technique effect of the present invention is, adopts technique scheme, can realize unique preparation method of rose congee, and technique is unique, the pure perfume (or spice) of taste and sweet, has quite high health-care efficacy.
Detailed description of the invention
Prepare material in proportion: 100 grams, rice, rose 20 grams, 10 grams, cherry, white sugar 8 grams, corn, green soya bean, black tea 5 grams, little tomato 2 pieces, dried longan pulp 3 grams, 2 pieces, almond, matrimony vine 2 grams, salad oil is appropriate.
Method: almond is cut into smalls, rice is washed in a pan clean, the quick-fried pot of salad oil, 80 degree of warm water rush black tea 3000 milliliters, rice and tea are put into pot and are boiled to boiling, add rose, white sugar, corn, green soya bean, dried longan pulp, matrimony vine, almond boil 5 minutes, and little western red bulk state and the cherry of being cut into falls and spread in pot, mix well, i.e. edible.
Claims (1)
1. a preparation method for rose congee, is characterized in that:
Component: 100 grams, rice, rose 20 grams, 10 grams, cherry, white sugar 8 grams, corn, green soya bean, black tea 5 grams, little tomato 2 pieces, dried longan pulp 3 grams, 2 pieces, almond, matrimony vine 2 grams, salad oil is appropriate.
Method: almond is cut into smalls, rice is washed in a pan clean, the quick-fried pot of salad oil, 80 degree of warm water rush black tea 3000 milliliters, rice and tea are put into pot and are boiled to boiling, add rose, white sugar, corn, green soya bean, dried longan pulp, matrimony vine, almond boil 5 minutes, and little western red bulk state and the cherry of being cut into falls and spread in pot, mix well, i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310321093.3A CN104286698A (en) | 2013-07-19 | 2013-07-19 | Production method for rose porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310321093.3A CN104286698A (en) | 2013-07-19 | 2013-07-19 | Production method for rose porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286698A true CN104286698A (en) | 2015-01-21 |
Family
ID=52306868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310321093.3A Pending CN104286698A (en) | 2013-07-19 | 2013-07-19 | Production method for rose porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286698A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795320A (en) * | 2016-04-01 | 2016-07-27 | 大庆粥家庄食品有限公司 | Rose porridge |
| CN110973463A (en) * | 2019-12-09 | 2020-04-10 | 北京嘉和一品餐饮管理有限公司 | Rose porridge and preparation method thereof |
-
2013
- 2013-07-19 CN CN201310321093.3A patent/CN104286698A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795320A (en) * | 2016-04-01 | 2016-07-27 | 大庆粥家庄食品有限公司 | Rose porridge |
| CN110973463A (en) * | 2019-12-09 | 2020-04-10 | 北京嘉和一品餐饮管理有限公司 | Rose porridge and preparation method thereof |
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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: 20150121 |