CN104323077A - 一种骨汤蔬菜粥及其制备方法 - Google Patents
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Abstract
本发明公开了一种骨汤蔬菜粥及其制备方法,所述骨汤蔬菜粥的原料成分的重量配比为:黑米30~40份、大米10~20份、奶粉10~20份、玉米粒10~20份、百合10~20份、白菜5~10份、胡萝卜5~10份、茼蒿5~10份、细盐8~12份、鸡骨20~30份、山楂叶5~10份、峨参叶5~10份、当归3~7份、八角3~5份、生姜1~3份、水400~600份。其生产工艺流程为:选料→蒸煮→烘干→炒熟→磨粉→混合→包装→杀菌。本发明制作工艺简单,营养丰富,含有白菜、胡萝卜等蔬菜,具有很好的抗氧化的作用,能够有效的对抗体内自由基,且添加鸡骨汤,味道鲜美,具有一定的保健作用,有益于人体健康。
Description
技术领域
本发明属于食品领域,涉及一种骨汤蔬菜粥及其制备方法。
背景技术
大白菜含有丰富的维生素c,可增加机体对感染的抵抗力,而且还可以起到很好的护肤养颜效果,更主要的是白菜中含有微量的钼,可抑制人体内亚硝酸胺的生成、吸收,起到一定的防癌作用。白菜中所含的锌,也高于肉类和蛋类,有促进幼儿生长发育的作用;白菜富含钾且钠含量少,不会使机体保存多余的水分,可减轻心脏负担。老母鸡的补益之功效更高。而鸡骨钙质多,用文火熬汤,煮制出的汤,不仅味道鲜美,更是营养丰富。
本发明的目的是为了解决上述问题,提供一种骨汤蔬菜粥及其制备方法,具有很好的抗氧化的作用,能够有效的对抗体内自由基,且添加鸡骨汤,味道鲜美,具有一定的保健作用,有益于人体健康。
发明内容
针对上述问题,本发明提供一种骨汤蔬菜粥的和骨汤蔬菜粥的制备方法,所用技术方案如下:
为实现上述目的,本发明提供如下技术方案:
一种骨汤蔬菜粥,原料成分的重量配比如下:黑米30~40份、大米10~20份、奶粉10~20份、玉米粒10~20份、百合10~20份、白菜5~10份、胡萝卜5~10份、茼蒿5~10份、细盐8~12份、鸡骨20~30份、山楂叶5~10份、峨参叶5~10份、当归3~7份、八角3~5份、生姜1~3份、水400~600份。
进一步,所述骨汤蔬菜粥,按照质量份数包括如下配方成分:黑米30份、大米10份、奶粉10份、玉米粒10份、百合10份、白菜5份、胡萝卜5份、茼蒿5份、细盐8份、鸡骨20份、山楂叶5份、峨参叶5份、当归3份、八角3份、生姜1份、水400份。
进一步,所述骨汤蔬菜粥,按照质量份数包括如下配方成分:黑米40份、大米20份、奶粉20份、玉米粒20份、百合20份、白菜10份、胡萝卜10份、茼蒿10份、细盐12份、鸡骨30份、山楂叶10份、峨参叶10份、当归7份、八角5份、生姜3份、水600份。
进一步,所述骨汤蔬菜粥,按照质量份数包括如下配方成分:黑米35份、大米15份、奶粉15份、玉米粒15份、百合15份、白菜7份、胡萝卜7份、茼蒿7份、细盐10份、鸡骨25份、山楂叶7份、峨参叶7份、当归5份、八角4份、生姜2份、水500份。
本发明还提供骨汤蔬菜粥的制备方法:制备方法步骤如下
(1)将黑米、大米用水浸泡5~6小时,取白菜、胡萝卜、茼蒿清洗后,切丝,将锅中加入水,加热至沸腾,将切丝后的白菜、胡萝卜、茼蒿倒入锅中烫煮10~20s,捞起,沥干水分,得到混合蔬菜丝;
(2)将鸡骨洗净,加入水,煮制1~2分钟,沥去水分,取山楂叶、峨参叶、当归、八角、生姜、水放入砂锅中,炖煮1~2小时;
(3)将(2)中的汤料过滤,去除固体物质,留下骨汤;将玉米粒、百合用水浸泡1~2小时,放入炒锅中在80~90度温度下,翻炒5~10分钟,在磨成粉末,过60~70目筛,再与奶粉混合;
(4)将(1)所述的浸泡后的黑米、大米、蔬菜丝,(3)所述的骨汤、混合粉末,放入锅中,搅拌均匀,加入水、细盐,炖煮2~3小时,冷却至室温,包装,采用巴氏灭菌,即得到成品。
本发明有益效果:
(1)具有很好的抗氧化的作用,能够有效的对抗体内自由基;
(2)添加鸡骨汤,味道鲜美,具有保健作用,有益于人体健康。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
一种骨汤蔬菜粥,原料成分的重量配比如下:黑米30~40份、大米10~20份、奶粉10~20份、玉米粒10~20份、百合10~20份、白菜5~10份、胡萝卜5~10份、茼蒿5~10份、细盐8~12份、鸡骨20~30份、山楂叶5~10份、峨参叶5~10份、当归3~7份、八角3~5份、生姜1~3份、水400~600份。
实施例二:
一种骨汤蔬菜粥,按照质量份数包括如下配方成分:
黑米30份、大米10份、奶粉10份、玉米粒10份、百合10份、白菜5份、胡萝卜5份、茼蒿5份、细盐8份、鸡骨20份、山楂叶5份、峨参叶5份、当归3份、八角3份、生姜1份、水400份;
或按照质量份数包括如下配方成分:黑米40份、大米20份、奶粉20份、玉米粒20份、百合20份、白菜10份、胡萝卜10份、茼蒿10份、细盐12份、鸡骨30份、山楂叶10份、峨参叶10份、当归7份、八角5份、生姜3份、水600份;
或按照质量份数包括如下配方成分:黑米35份、大米15份、奶粉15份、玉米粒15份、百合15份、白菜7份、胡萝卜7份、茼蒿7份、细盐10份、鸡骨25份、山楂叶7份、峨参叶7份、当归5份、八角4份、生姜2份、水500份。
实施例三
一种骨汤蔬菜粥,原料成分的重量配比如下:黑米30~40份、大米10~20份、奶粉10~20份、玉米粒10~20份、百合10~20份、白菜5~10份、胡萝卜5~10份、茼蒿5~10份、细盐8~12份、鸡骨20~30份、山楂叶5~10份、峨参叶5~10份、当归3~7份、八角3~5份、生姜1~3份、水400~600份。
其制备方法步骤为:
(1)将黑米、大米用水浸泡5~6小时,取白菜、胡萝卜、茼蒿清洗后,切丝,将锅中加入水,加热至沸腾,将切丝后的白菜、胡萝卜、茼蒿倒入锅中烫煮10~20s,捞起,沥干水分,得到混合蔬菜丝;
(2)将鸡骨洗净,加入水,煮制1~2分钟,沥去水分,取山楂叶、峨参叶、当归、八角、生姜、水放入砂锅中,炖煮1~2小时;
(3)将(2)中的汤料过滤,去除固体物质,留下骨汤;将玉米粒、百合用水浸泡1~2小时,放入炒锅中在80~90度温度下,翻炒5~10分钟,在磨成粉末,过60~70目筛,再与奶粉混合;
(4)将(1)所述的浸泡后的黑米、大米、蔬菜丝,(3)所述的骨汤、混合粉末,放入锅中,搅拌均匀,加入水、细盐,炖煮2~3小时,冷却至室温,包装,采用巴氏灭菌,即得到成品。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (5)
1.一种骨汤蔬菜粥,其特征在于:所述骨汤蔬菜粥的原料成分的重量配比包括:黑米30~40份、大米10~20份、奶粉10~20份、玉米粒10~20份、百合10~20份、白菜5~10份、胡萝卜5~10份、茼蒿5~10份、细盐8~12份、鸡骨20~30份、山楂叶5~10份、峨参叶5~10份、当归3~7份、八角3~5份、生姜1~3份、水400~600份。
2.根据权利要求1所述的一种骨汤蔬菜粥,其特征在于:所述骨汤蔬菜粥的原料成分的重量配比为:黑米30份、大米10份、奶粉10份、玉米粒10份、百合10份、白菜5份、胡萝卜5份、茼蒿5份、细盐8份、鸡骨20份、山楂叶5份、峨参叶5份、当归3份、八角3份、生姜1份、水400份。
3.根据权利要求1所述的一种骨汤蔬菜粥,其特征在于:所述骨汤蔬菜粥的原料成分的重量配比为:黑米40份、大米20份、奶粉20份、玉米粒20份、百合20份、白菜10份、胡萝卜10份、茼蒿10份、细盐12份、鸡骨30份、山楂叶10份、峨参叶10份、当归7份、八角5份、生姜3份、水600份。
4.根据权利要求1所述的一种骨汤蔬菜粥,其特征在于:所述骨汤蔬菜粥的原料成分的重量配比为:黑米35份、大米15份、奶粉15份、玉米粒15份、百合15份、白菜7份、胡萝卜7份、茼蒿7份、细盐10份、鸡骨25份、山楂叶7份、峨参叶7份、当归5份、八角4份、生姜2份、水500份。
5.一种制备权利要求1所述的骨汤蔬菜粥的方法,其特征在于:制备方法如下:
(1)将黑米、大米用水浸泡5~6小时,取白菜、胡萝卜、茼蒿清洗后,切丝,将锅中加入水,加热至沸腾,将切丝后的白菜、胡萝卜、茼蒿倒入锅中烫煮10~20s,捞起,沥干水分,得到混合蔬菜丝;
(2)将鸡骨洗净,加入水,煮制1~2分钟,沥去水分,取山楂叶、峨参叶、当归、八角、生姜、水放入砂锅中,炖煮1~2小时;
(3)将(2)中的汤料过滤,去除固体物质,留下骨汤;将玉米粒、百合用水浸泡1~2小时,放入炒锅中在80~90度温度下,翻炒5~10分钟,在磨成粉末,过60~70目筛,再与奶粉混合;
(4)将(1)所述的浸泡后的黑米、大米、蔬菜丝,(3)所述的骨汤、混合粉末,放入锅中,搅拌均匀,加入水、细盐,炖煮2~3小时,冷却至室温,包装,采用巴氏灭菌,即得到成品。
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Cited By (3)
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CN104886675A (zh) * | 2015-07-01 | 2015-09-09 | 安徽秋果食品有限公司 | 一种中药杂粮滋补汤及其制备方法 |
CN106036859A (zh) * | 2016-06-20 | 2016-10-26 | 柳州市美食联盟协会 | 一种蔬菜瘦肉粥 |
CN112056500A (zh) * | 2019-11-26 | 2020-12-11 | 广西轻工业科学技术研究院有限公司 | 一种具有长保质期的即食咸味型软罐头筒骨粥生产配方及其生产工艺 |
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Cited By (3)
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CN104886675A (zh) * | 2015-07-01 | 2015-09-09 | 安徽秋果食品有限公司 | 一种中药杂粮滋补汤及其制备方法 |
CN106036859A (zh) * | 2016-06-20 | 2016-10-26 | 柳州市美食联盟协会 | 一种蔬菜瘦肉粥 |
CN112056500A (zh) * | 2019-11-26 | 2020-12-11 | 广西轻工业科学技术研究院有限公司 | 一种具有长保质期的即食咸味型软罐头筒骨粥生产配方及其生产工艺 |
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