CN104621447A - 菊花鲜竹叶清火即食粥及其制备方法 - Google Patents
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Abstract
本发明公开了一种菊花鲜竹叶清火即食粥,其特征在于,由以下重量份的原料制成:糯米185-200、鲜竹叶11-12、野生五味子果7-8、救心菜9-10、香瓜7-8、茶籽油3-4、老姜片2-3、雀肉5-6、榛子9-11、干虎掌菌8-9、葫芦籽粉7-8、豆腐7-9、菊花2-3、枸杞子0.8-1、草柏枝0.9-1.1、知母1.3-1.5、牡荆根1.3-1.4、营养添加液9-10、盐和水适量。本发明的菊花鲜竹叶清火即食粥的原料中含有多种降火下火的原料,有鲜竹叶、雀肉、菊花等,另外还有多种原料搭配加工,使得本发明的即食粥营养丰富,适合长期食用,且长期食用具有一定的养生效果,另外本发明的即食粥适用人群广,食用不会造成营养不均衡。
Description
技术领域
本发明涉及速食类食品及其加工工艺技术领域,主要是一种菊花鲜竹叶清火即食粥及其制备方法。
背景技术
随着社会经济的快速发展,即食粥也大量出现在市场上,其主要是包装简易且卫生,方便保存时间长、也便于携带,食用非常方便,可直接食用。但现有市场上的即食粥种类不多,味道也单一,更不要说营养不均衡,长期食用影响人体健康,且随着生活水平的提高,人们对健康的关注越来越多,需要有能富含碳水化合物、维生素、矿物质、有机酸、氨基酸等营养成分的即食粥,用以补充人体代谢所需营养。
竹叶是中医一味传统的清热解毒药,被中华人民共和国卫生部批准列入"药,食两用的天然植物",竹叶提取物有效成分包括黄酮、酚酮、蒽醌、内酯、多糖、氨基酸、微量元素等,具有优良的抗自由基、抗氧化、抗衰老、抗疲劳、降血脂、预防心脑血管疾病、保护肝脏、扩张毛细血管、疏通微循环、活化大脑、促进记忆、改善睡眠、抗癌症、美化肌肤等功效。
发明内容
本发明为了弥补已有技术的缺陷,提供了一种菊花鲜竹叶清火即食粥及其制备方法。
本发明是通过以下技术方案实现的:
一种菊花鲜竹叶清火即食粥,其特征在于,由以下重量份的原料制成:
糯米185-200、鲜竹叶11-12、野生五味子果7-8、救心菜9-10、香瓜7-8、茶籽油3-4、老姜片2-3、雀肉5-6、榛子9-11、干虎掌菌8-9、葫芦籽粉7-8、豆腐7-9、菊花2-3、枸杞子0.8-1、草柏枝0.9-1.1、知母1.3-1.5、牡荆根1.3-1.4、营养添加液9-10、盐和水适量;
所述的营养添加液,由以下重量份原料制成:
豌豆芽12-13、龟胶5-6、酸梅汤8-10、粗制苦荞饼4-5、桂花2-2.3、猪排骨5-6、香橙皮3-4、黑布林9-10、茼蒿8-9、熟地0.7-0.9、肉苁蓉0.8-1、丝瓜络0.7-0.8和水适量;
所述的营养添加剂的制备方法:
(1)将熟地、肉苁蓉、丝瓜络混在一起,加入5-6倍的水水提2-3次,过滤取中药提取液;
(2)将桂花与猪排骨先用水焖煮,煮沸后取出猪排骨,并将其沥去水分烘干,再将猪排骨与香橙皮及步骤1的中药提取液一起,加5-6倍水炖煮,煮沸后取汤汁,将汤汁待用;另外将茼蒿、豌豆芽在沸水中汆烫10-15后捞起,而后捣碎茼蒿和豌豆芽,过滤掉菜渣,取其菜汁,最后将菜汁与步骤2的汤汁混合后加热浓缩,取浓缩液;
(3)将龟胶捣碎后与黑布林、粗制苦荞饼、酸梅汤一起研磨成浆,取浆液,将浆液与步骤2的浓缩液混合搅拌均匀。
所述的一种菊花鲜竹叶清火即食粥的制备方法,其特征在于,包括以下步骤:
(1)将枸杞子、草柏枝、知母、牡荆根混在一起,加3-4倍的水水提,过滤取中药水提液;
(2)将雀肉切碎后与老姜片一起在茶籽油内煎炸,煎熟后取出雀肉,并将雀肉与干虎掌菌及步骤1的中药水提液一起倒入炖锅中,加4-5水炖煮,煮烂后将剁碎的菊花与豆腐一起也加入到炖锅内,继续煮,煮沸后静置待用;
(3)将救心菜碾磨后取菜汁,将野生五味子果与香瓜一起榨成果汁备用;将榛子干炒炒熟后也剁碎备用;
(4)将营养添加液、葫芦籽粉、步骤3的菜汁、果汁及剁碎的榛子与糯米一起下锅,而后将鲜竹叶洗净沥干水后也放入到锅内,加10-12倍水焖煮,待锅内物料煮烂后后将步骤2所得的物料倒入锅内,加盐继续煮,煮成粥状,冷却后灌装。
本发明的优点是:
本发明的菊花鲜竹叶清火即食粥的原料中含有多种降火下火的原料,有鲜竹叶、雀肉、菊花等,另外还有多种原料搭配加工,使得本发明的即食粥营养丰富,适合长期食用,且长期食用具有一定的养生效果,另外本发明的即食粥适用人群广,食用不会造成营养不均衡。
具体实施方式
一种菊花鲜竹叶清火即食粥,由以下重量份的原料制成:
糯米185-200、鲜竹叶11-12、野生五味子果7-8、救心菜9-10、香瓜7-8、茶籽油3-4、老姜片2-3、雀肉5-6、榛子9-11、干虎掌菌8-9、葫芦籽粉7-8、豆腐7-9、菊花2-3、枸杞子0.8-1、草柏枝0.9-1.1、知母1.3-1.5、牡荆根1.3-1.4、营养添加液9-10、盐和水适量;
所述的营养添加液,由以下重量份原料制成:
豌豆芽12-13、龟胶5-6、酸梅汤8-10、粗制苦荞饼4-5、桂花2-2.3、猪排骨5-6、香橙皮3-4、黑布林9-10、茼蒿8-9、熟地0.7-0.9、肉苁蓉0.8-1、丝瓜络0.7-0.8和水适量;
所述的营养添加剂的制备方法:
(1)将熟地、肉苁蓉、丝瓜络混在一起,加入5-6倍的水水提2-3次,过滤取中药提取液;
(2)将桂花与猪排骨先用水焖煮,煮沸后取出猪排骨,并将其沥去水分烘干,再将猪排骨与香橙皮及步骤1的中药提取液一起,加5-6倍水炖煮,煮沸后取汤汁,将汤汁待用;另外将茼蒿、豌豆芽在沸水中汆烫10-15后捞起,而后捣碎茼蒿和豌豆芽,过滤掉菜渣,取其菜汁,最后将菜汁与步骤2的汤汁混合后加热浓缩,取浓缩液;
(3)将龟胶捣碎后与黑布林、粗制苦荞饼、酸梅汤一起研磨成浆,取浆液,将浆液与步骤2的浓缩液混合搅拌均匀。
一种菊花鲜竹叶清火即食粥的制备方法,包括以下步骤:
(1)将枸杞子、草柏枝、知母、牡荆根混在一起,加3-4倍的水水提,过滤取中药水提液;
(2)将雀肉切碎后与老姜片一起在茶籽油内煎炸,煎熟后取出雀肉,并将雀肉与干虎掌菌及步骤1的中药水提液一起倒入炖锅中,加4-5水炖煮,煮烂后将剁碎的菊花与豆腐一起也加入到炖锅内,继续煮,煮沸后静置待用;
(3)将救心菜碾磨后取菜汁,将野生五味子果与香瓜一起榨成果汁备用;将榛子干炒炒熟后也剁碎备用;
(4)将营养添加液、葫芦籽粉、步骤3的菜汁、果汁及剁碎的榛子与糯米一起下锅,而后将鲜竹叶洗净沥干水后也放入到锅内,加10-12倍水焖煮,待锅内物料煮烂后后将步骤2所得的物料倒入锅内,加盐继续煮,煮成粥状,冷却后灌装。
Claims (2)
1.一种菊花鲜竹叶清火即食粥,其特征在于,由以下重量份的原料制成:
糯米185-200、鲜竹叶11-12、野生五味子果7-8、救心菜9-10、香瓜7-8、茶籽油3-4、老姜片2-3、雀肉5-6、榛子9-11、干虎掌菌8-9、葫芦籽粉7-8、豆腐7-9、菊花2-3、枸杞子0.8-1、草柏枝0.9-1.1、知母1.3-1.5、牡荆根1.3-1.4、营养添加液9-10、盐和水适量;
所述的营养添加液,由以下重量份原料制成:
豌豆芽12-13、龟胶5-6、酸梅汤8-10、粗制苦荞饼4-5、桂花2-2.3、猪排骨5-6、香橙皮3-4、黑布林9-10、茼蒿8-9、熟地0.7-0.9、肉苁蓉0.8-1、丝瓜络0.7-0.8和水适量;
所述的营养添加剂的制备方法:
(1)将熟地、肉苁蓉、丝瓜络混在一起,加入5-6倍的水水提2-3次,过滤取中药提取液;
(2)将桂花与猪排骨先用水焖煮,煮沸后取出猪排骨,并将其沥去水分烘干,再将猪排骨与香橙皮及步骤1的中药提取液一起,加5-6倍水炖煮,煮沸后取汤汁,将汤汁待用;另外将茼蒿、豌豆芽在沸水中汆烫10-15后捞起,而后捣碎茼蒿和豌豆芽,过滤掉菜渣,取其菜汁,最后将菜汁与步骤2的汤汁混合后加热浓缩,取浓缩液;
(3)将龟胶捣碎后与黑布林、粗制苦荞饼、酸梅汤一起研磨成浆,取浆液,将浆液与步骤2的浓缩液混合搅拌均匀。
2.根据权利要求1所述的一种菊花鲜竹叶清火即食粥的制备方法,其特征在于包括以下步骤:
(1)将枸杞子、草柏枝、知母、牡荆根混在一起,加3-4倍的水水提,过滤取中药水提液;
(2)将雀肉切碎后与老姜片一起在茶籽油内煎炸,煎熟后取出雀肉,并将雀肉与干虎掌菌及步骤1的中药水提液一起倒入炖锅中,加4-5水炖煮,煮烂后将剁碎的菊花与豆腐一起也加入到炖锅内,继续煮,煮沸后静置待用;
(3)将救心菜碾磨后取菜汁,将野生五味子果与香瓜一起榨成果汁备用;将榛子干炒炒熟后也剁碎备用;
(4)将营养添加液、葫芦籽粉、步骤3的菜汁、果汁及剁碎的榛子与糯米一起下锅,而后将鲜竹叶洗净沥干水后也放入到锅内,加10-12倍水焖煮,待锅内物料煮烂后后将步骤2所得的物料倒入锅内,加盐继续煮,煮成粥状,冷却后灌装。
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