CN105104961A - Digestion promoting pudding and bone soup mixed congee and preparation method thereof - Google Patents
Digestion promoting pudding and bone soup mixed congee and preparation method thereof Download PDFInfo
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- CN105104961A CN105104961A CN201510529563.4A CN201510529563A CN105104961A CN 105104961 A CN105104961 A CN 105104961A CN 201510529563 A CN201510529563 A CN 201510529563A CN 105104961 A CN105104961 A CN 105104961A
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- 230000029087 digestion Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000001737 promoting effect Effects 0.000 title abstract 2
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- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
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- 240000001417 Vigna umbellata Species 0.000 claims abstract description 13
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 13
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- 235000020234 walnut Nutrition 0.000 claims abstract description 13
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- 235000019693 cherries Nutrition 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
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- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
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- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
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- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 241001061906 Caragana Species 0.000 abstract 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 6
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- 229930195733 hydrocarbon Natural products 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 235000021147 sweet food Nutrition 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
Classifications
-
- 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 digestion promoting pudding and bone soup mixed congee. The mixed congee is prepared from the following raw materials in parts by weight: 50-60 parts of beef marrow bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of pricklyash peel, 2-3 parts of shallot, 3-4 parts of ginger, 7-8 parts of honey, 16-20 parts of watermelon rind, 10-14 parts of pickled radish, 8-9 parts of pudding, 1.5-2.2 parts of flower of franchet peashrub, 1-2 parts of root of ford metalleaf, 2-3 parts of twig of falsesour cherry, proper amount of sucrose ester, proper amount of 3-4% salt solution and proper amount of salt. The prepared salty mixed congee has the advantages that the bovine bone soup is adopted; the variety of volatile substances in the bovine bone soup is increased and the relative content of the volatile substances is also affected by adopting an applied concentrating process; and most of all, some volatile compounds with peculiar flavors are generated in the bovine bone soup by adopting the concentrating process, so that the soup is more delicious.
Description
Technical field
The present invention relates to mixed congee technical field, particularly relate to a kind of pudding and to help digestion bone soup mixed congee and preparation method thereof.
Background technology
Eight treasures (choice ingredients of certain special dishes) has another name called rice porridge, Buddhist congee, Han nationality's traditional festival food.A kind ofly save the congee boiled by various food in the eighth day of the twelfth lunar month.China Southern Song Dynasty scholar carefully write " martial arts circles's old affair " say: " make congee with English walnut, pine nut, Ru Qin, persimmon, chestnut and so on, the rice porridge of meaning.Mixed congee has strengthening spleen and nourishing stomach, effect of disappear stagnant fat-reducing, benefiting qi for tranquillization.Obesity and neurastheniac's dietotherapy can be used as, also can be used as the food of daily health fitness.
The mixed congee food materials in each place are different, and kind is comparatively single, mostly is sweet food, so just make most sugar material patient or the elderly inspire awe even from distance, thus can not meet the edible demand of majority.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of pudding to help digestion bone soup mixed congee and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pudding helps digestion bone soup mixed congee, is made up of the raw material of following weight portion:
Ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, watermelon peel 16-20, pickled radish 10-14, pudding 8-9, positive sparrow flower 1.5-2.2, root of Ford Metalleaf 1-2, falsesour cherry branchlet 2-3, the salt solution of sucrose ester, 3-4%, proper amount of salt.
Described a kind of pudding helps digestion the preparation method of bone soup mixed congee, comprises the following steps:
(1) after the flooding of positive sparrow flower, root of Ford Metalleaf, falsesour cherry branchlet 7-9 times amount is concentrated, spray-dried, obtain traditional Chinese medicine powder;
(2) get ox rod bone block, cleaning and dipping 20-30min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone is put into autoclave, and be blended into 18-20 water doubly, in temperature 121-126 DEG C, pressure 0.1-0.15MPa, after pressure cook bone 1-1.2h, opens high pressure kettle cover, adds pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55-60min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2-3h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12-15 times of water, under 250-300w power, carry out microwave radiation heating 2-3 minute; After ox bone soup is mixed with Chrysanthemum Extract, add the sucrose ester of mixed solution 1%-1.2% again, heat-insulation preheating 2-3 minute at 50-60 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08-0.1MPa, temperature 70-75 DEG C condition, concentration time is 6-7h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4-5 hour is got, leach again and brush honey water proof and cook, get red bean, peanut, lotus seeds, walnut kernel and the lily handled well and enter dish, be blended into appropriate salt solution, meeting solid-liquid ratio is 1: 2(m/V), and being placed in 25-30 DEG C, the vacuum drying chamber of absolute pressure 0.003-0.004Pa, infiltration process 40-45min, drains rear stand-by;
(5) get watermelon peel, pickled radish mixing is placed in serum pressing machine squeeze juice, gained juice and traditional Chinese medicine powder and step (4) gained mixing of materials are pulverized, and the pellet of ball uniformly size, each ball is sent into oven for baking 1-2 minute, takes out into dish stand-by; Pudding shreds, stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25-30 minute, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing and decoct 15-20 minute, to obtain final product.
Advantage of the present invention is: the saline taste mixed congee that the present invention makes adopts Galbitang as soup, and the concentration technology wherein used adds the kind of volatile materials in Galbitang, and also has impact to its relative amount.Concentrated Galbitang is not only containing outside hydro carbons contained in common Galbitang, alcohols, aldehydes, ketone, ester class, aromatic compound, heterocycle compound, other classes, also add the content of acid and aromatic compound, hydro carbons, Ester, the volatile compound that the most important thing is Galbitang to be created concentration technology some have peculiar flavour, makes soup taste more delicious.
The retention of FLOS CHRYSANTHEMI ALBA from Haizhou of China to alcohols, aldehydes, ketone, aromatic ring hydro carbons, assorted oxygen cyclic hydrocar-bons comparatively has superiority, and can remain most of volatile flavor substance; Chrysanthemum Extract be added with the maintenance benefiting concentration technology Middle nutrition material; The interpolation of Sucrose Fatty Acid Ester simultaneously protects various active ingredient to reduce nutrition leak.
Simultaneously content of the present invention adopts vacuum to ooze salt technology, make mixed congee mouthfeel more from however evenly, vacuum is oozed salt technology and is had the features such as time of penetration is short, effect of color protection is good;
The present invention is aromatic good to eat, and mouthfeel is unique, is also added with positive sparrow flower, root of Ford Metalleaf, falsesour cherry branchlet etc. and eats medicinal material, and richness has given that eliminate indigestion of the present invention helps digestion, the health-care efficacy of tonifying Qi kidney-nourishing.
Detailed description of the invention
A kind of pudding helps digestion bone soup mixed congee, is made up of the raw material of following weight portion:
Ox rod bone 50, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4, red bean 16, peanut 20, lotus seeds 15, lily 7, walnut kernel 15, glutinous rice 80, pepper 2, Chinese prickly ash 1, green onion 2, ginger 3, honey 7, watermelon peel 16, pickled radish 10, pudding 8, positive sparrow spend 1.5, root of Ford Metalleaf 1, falsesour cherry branchlet 2, sucrose ester, 3% salt solution, proper amount of salt.
Described a kind of pudding helps digestion the preparation method of bone soup mixed congee, comprises the following steps:
(1) after positive sparrow flower, root of Ford Metalleaf, falsesour cherry branchlet being concentrated by the flooding of 7 times amount, spray-dried, obtain traditional Chinese medicine powder;
(2) get ox rod bone block, cleaning and dipping 20min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone is put into autoclave, and be blended into the water of 18 times, in temperature 121 DEG C, pressure 0.1MPa, after pressure cook bone 1h, opens high pressure kettle cover, adds pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12 times of water, under 250w power, carry out microwave radiation heating 2 minutes; After being mixed with Chrysanthemum Extract by ox bone soup, then add the sucrose ester of mixed solution 1%%, heat-insulation preheating 2 minutes at 50 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08MPa, temperature 70 C condition, concentration time is 6h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4 hours is got, leach again and brush honey water proof and cook, get red bean, peanut, lotus seeds, walnut kernel and the lily handled well and enter dish, be blended into appropriate salt solution, meeting solid-liquid ratio is 1: 2(m/V), and being placed in 25 DEG C, the vacuum drying chamber of absolute pressure 0.003Pa, infiltration process 40min, drains rear stand-by;
(5) get watermelon peel, pickled radish mixing is placed in serum pressing machine squeeze juice, gained juice and traditional Chinese medicine powder and step (4) gained mixing of materials are pulverized, and the pellet of ball uniformly size, by each ball feeding oven for baking 1 minute, take out into dish stand-by; Pudding shreds, stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25 minutes, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing decoction 15 minutes, to obtain final product.
Claims (2)
1. pudding helps digestion a bone soup mixed congee, it is characterized in that being made up of the raw material of following weight portion:
Ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, watermelon peel 16-20, pickled radish 10-14, pudding 8-9, positive sparrow flower 1.5-2.2, root of Ford Metalleaf 1-2, falsesour cherry branchlet 2-3, the salt solution of sucrose ester, 3-4%, proper amount of salt.
2. a kind of pudding as claimed in claim 1 helps digestion the preparation method of bone soup mixed congee, it is characterized in that comprising the following steps:
(1) after the flooding of positive sparrow flower, root of Ford Metalleaf, falsesour cherry branchlet 7-9 times amount is concentrated, spray-dried, obtain traditional Chinese medicine powder;
(2) get ox rod bone block, cleaning and dipping 20-30min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone is put into autoclave, and be blended into 18-20 water doubly, in temperature 121-126 DEG C, pressure 0.1-0.15MPa, after pressure cook bone 1-1.2h, opens high pressure kettle cover, adds pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55-60min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2-3h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12-15 times of water, under 250-300w power, carry out microwave radiation heating 2-3 minute; After ox bone soup is mixed with Chrysanthemum Extract, add the sucrose ester of mixed solution 1%-1.2% again, heat-insulation preheating 2-3 minute at 50-60 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08-0.1MPa, temperature 70-75 DEG C condition, concentration time is 6-7h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4-5 hour is got, leach again and brush honey water proof and cook, get red bean, peanut, lotus seeds, walnut kernel and the lily handled well and enter dish, be blended into appropriate salt solution, meeting solid-liquid ratio is 1: 2(m/V), and being placed in 25-30 DEG C, the vacuum drying chamber of absolute pressure 0.003-0.004Pa, infiltration process 40-45min, drains rear stand-by;
(5) get watermelon peel, pickled radish mixing is placed in serum pressing machine squeeze juice, gained juice and traditional Chinese medicine powder and step (4) gained mixing of materials are pulverized, and the pellet of ball uniformly size, each ball is sent into oven for baking 1-2 minute, takes out into dish stand-by; Pudding shreds, stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25-30 minute, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing and decoct 15-20 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529563.4A CN105104961A (en) | 2015-08-26 | 2015-08-26 | Digestion promoting pudding and bone soup mixed congee and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529563.4A CN105104961A (en) | 2015-08-26 | 2015-08-26 | Digestion promoting pudding and bone soup mixed congee and preparation method thereof |
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| CN105104961A true CN105104961A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510529563.4A Pending CN105104961A (en) | 2015-08-26 | 2015-08-26 | Digestion promoting pudding and bone soup mixed congee and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN103535587A (en) * | 2013-09-27 | 2014-01-29 | 王刚 | Kidney and spleen tonifying porridge and preparation method thereof |
| CN103976283A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Bovine bone flavor glutinous rice porridge and preparation method thereof |
| CN104286659A (en) * | 2014-10-08 | 2015-01-21 | 赵敬哲 | Beef contained glutinous rice porridge and preparation method thereof |
| CN104304941A (en) * | 2014-10-09 | 2015-01-28 | 赵敬哲 | Beauty maintaining and young keeping porridge and preparation method thereof |
-
2015
- 2015-08-26 CN CN201510529563.4A patent/CN105104961A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN103535587A (en) * | 2013-09-27 | 2014-01-29 | 王刚 | Kidney and spleen tonifying porridge and preparation method thereof |
| CN103976283A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Bovine bone flavor glutinous rice porridge and preparation method thereof |
| CN104286659A (en) * | 2014-10-08 | 2015-01-21 | 赵敬哲 | Beef contained glutinous rice porridge and preparation method thereof |
| CN104304941A (en) * | 2014-10-09 | 2015-01-28 | 赵敬哲 | Beauty maintaining and young keeping porridge and preparation method thereof |
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Application publication date: 20151202 |
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