CN105325850A - Flavoured seafood congee - Google Patents
Flavoured seafood congee Download PDFInfo
- Publication number
- CN105325850A CN105325850A CN201510836246.7A CN201510836246A CN105325850A CN 105325850 A CN105325850 A CN 105325850A CN 201510836246 A CN201510836246 A CN 201510836246A CN 105325850 A CN105325850 A CN 105325850A
- Authority
- CN
- China
- Prior art keywords
- parts
- congee
- rice
- local flavor
- seafood
- 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
- 235000014102 seafood Nutrition 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 26
- 241000238557 Decapoda Species 0.000 claims abstract description 14
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 14
- 235000020637 scallop Nutrition 0.000 claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 13
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 9
- 241000209205 Coix Species 0.000 claims description 12
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 12
- 241000209094 Oryza Species 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 12
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 12
- 240000001341 Reynoutria japonica Species 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000002279 cholagogic effect Effects 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001835 viscera Anatomy 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses flavoured seafood congee, which comprises the following raw material ingredients in parts by weight: 8-10 parts of the seed of Job's tears, 6-8 parts of orange peel, 15-25 parts of rice, 6-8 parts of tea, 15-25 parts of black rice, 5-7 parts of kelp, 20-30 parts of Polygonum multiflorum, 5-7 parts of mushroom, 8-10 parts of scallop, 6-8 parts of Ophiopogon japonicus (Linn. f.) Ker-Gawl., 20-30 parts of shrimp meat, 5-7 parts of sesame oil, 8-10 parts of abalone, 1-3 parts of ground pepper, 3-5 parts of salt, 8-12 parts of cooking wine and 1000-1200 parts of water. All materials are cleaned, cooked, mixed, stewed and packaged to obtain the flavoured seafood congee. The seafood and the congee are combined, so that the congee has the functions of tranquillizing with heavy prescription, suppressing liver-yang, tonifying yin, astringing, consolidating and protecting and benefiting liver, has the flavor of the seafood, is convenient in processing and manufacturing, and is convenient for people to eat.
Description
Technical field
The invention belongs to field of food, relate to a kind of local flavor seafood congee.
Background technology
Along with expanding economy, the living standard of people improves gradually, also more and more higher to the requirement of food.Congee is our most important appetizing food, and has very large benefit to human body, often drinks porridge and can also play the effect of health care.The kind of present congee is also a lot, but the congee that really can play ataralgesia effect is little.Seafood, as oyster has transquilization with heavy material, checking exuberance of yang tonifying yin, restrains effect that is astringent or styptic treatment for spontaneous sweating, hepatic cholagogic, and be again the best food of replenishing the calcium, can also harden by prevention of arterial, congee of the present invention is fragrant strongly fragrant good to eat, and has incorporated the local flavor of shrimp, scallop, and delicious flavour, especially, for the crowd of inland, be rare delicious food.
For problem set forth above, the invention provides a kind of local flavor seafood congee and preparation method thereof, be of high nutritive value, taste flavor is good, production technology is simple, make delicate flavour of the present invention pure, the present invention also containing multiple medicinal herb components, has effect of nourishing the blood and yin, inducing diuresis to reduce edema, moisturizing viscera, strengthening the bones and muscles.
Summary of the invention
For the problems referred to above, the invention provides a kind of local flavor seafood congee.
For achieving the above object, the invention provides following technical scheme:
A kind of local flavor seafood congee, the weight proportion of material composition is as follows: seed of Job's tears 8-10 part, orange peel 6-8 part, rice 15-25 part, tealeaves 6-8 part, black rice 15-25 part, sea-tangle 5-7 part, fleece-flower root 20-30 part, mushroom 5-7 part, scallop 8-10 part, the tuber of dwarf lilyturf 6-8 part, peeled shrimp 20-30 part, sesame oil 5-7 part, abalone 8-10 part, pepper powder 1-3 part, salt 3-5 part, cooking wine 8-12 part, water 1000-1200 part.
Further, described local flavor seafood congee, comprises following formula components according to mass fraction: the seed of Job's tears 8 parts, orange peel 6 parts, 15 parts, rice, tealeaves 6 parts, black rice 15 parts, 5 parts, sea-tangle, the fleece-flower root 20 parts, 5 parts, mushroom, scallop 8 parts, the tuber of dwarf lilyturf 6 parts, 20 parts, peeled shrimp, sesame oil 5 parts, abalone 8 parts, pepper powder 1 part, salt 3 parts, cooking wine 8 parts, 1000 parts, water.
Further, described local flavor seafood congee, comprises following formula components according to mass fraction: the seed of Job's tears 9 parts, orange peel 7 parts, 20 parts, rice, tealeaves 7 parts, black rice 20 parts, 6 parts, sea-tangle, the fleece-flower root 25 parts, 6 parts, mushroom, scallop 9 parts, the tuber of dwarf lilyturf 7 parts, 25 parts, peeled shrimp, sesame oil 6 parts, abalone 9 parts, pepper powder 2 parts, salt 4 parts, cooking wine 10 parts, 1100 parts, water.
Further, described local flavor seafood congee, comprises following formula components according to mass fraction:
The seed of Job's tears 10 parts, orange peel 8 parts, 25 parts, rice, tealeaves 8 parts, black rice 25 parts, 7 parts, sea-tangle, the fleece-flower root 30 parts, 7 parts, mushroom, scallop 10 parts, the tuber of dwarf lilyturf 8 parts, 30 parts, peeled shrimp, sesame oil 7 parts, abalone 10 parts, pepper powder 3 parts, salt 5 parts, cooking wine 12 parts, 1200 parts, water.
Beneficial effect of the present invention:
1, there is transquilization with heavy material, checking exuberance of yang tonifying yin, restrain effect that is astringent or styptic treatment for spontaneous sweating, hepatic cholagogic;
2, there is sea food flavor, make processing easy.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of local flavor seafood congee, the weight proportion of material composition is as follows: seed of Job's tears 8-10 part, orange peel 6-8 part, rice 15-25 part, tealeaves 6-8 part, black rice 15-25 part, sea-tangle 5-7 part, fleece-flower root 20-30 part, mushroom 5-7 part, scallop 8-10 part, the tuber of dwarf lilyturf 6-8 part, peeled shrimp 20-30 part, sesame oil 5-7 part, abalone 8-10 part, pepper powder 1-3 part, salt 3-5 part, cooking wine 8-12 part, water 1000-1200 part.
Embodiment two:
A kind of local flavor seafood congee, comprises following formula components according to mass fraction:
The seed of Job's tears 8 parts, orange peel 6 parts, 15 parts, rice, tealeaves 6 parts, black rice 15 parts, 5 parts, sea-tangle, the fleece-flower root 20 parts, 5 parts, mushroom, scallop 8 parts, the tuber of dwarf lilyturf 6 parts, 20 parts, peeled shrimp, sesame oil 5 parts, abalone 8 parts, pepper powder 1 part, salt 3 parts, cooking wine 8 parts, 1000 parts, water.
Embodiment three
A kind of local flavor seafood congee, comprises following formula components according to mass fraction: the seed of Job's tears 9 parts, orange peel 7 parts, 20 parts, rice, tealeaves 7 parts, black rice 20 parts, 6 parts, sea-tangle, the fleece-flower root 25 parts, 6 parts, mushroom, scallop 9 parts, the tuber of dwarf lilyturf 7 parts, 25 parts, peeled shrimp, sesame oil 6 parts, abalone 9 parts, pepper powder 2 parts, salt 4 parts, cooking wine 10 parts, 1100 parts, water.
Embodiment four
A kind of local flavor seafood congee, comprises following formula components according to mass fraction: the seed of Job's tears 10 parts, orange peel 8 parts, 25 parts, rice, tealeaves 8 parts, black rice 25 parts, 7 parts, sea-tangle, the fleece-flower root 30 parts, 7 parts, mushroom, scallop 10 parts, the tuber of dwarf lilyturf 8 parts, 30 parts, peeled shrimp, sesame oil 7 parts, abalone 10 parts, pepper powder 3 parts, salt 5 parts, cooking wine 12 parts, 1200 parts, water
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a local flavor seafood congee, is characterized in that: the weight proportion of the material composition of described local flavor seafood congee comprises: seed of Job's tears 8-10 part, orange peel 6-8 part, rice 15-25 part, tealeaves 6-8 part, black rice 15-25 part, sea-tangle 5-7 part, fleece-flower root 20-30 part, mushroom 5-7 part, scallop 8-10 part, the tuber of dwarf lilyturf 6-8 part, peeled shrimp 20-30 part, sesame oil 5-7 part, abalone 8-10 part, pepper powder 1-3 part, salt 3-5 part, cooking wine 8-12 part, water 1000-1200 part.
2. a kind of local flavor seafood congee according to claim 1, is characterized in that: the weight proportion of the material composition of described local flavor seafood congee is: the seed of Job's tears 8 parts, orange peel 6 parts, 15 parts, rice, tealeaves 6 parts, black rice 15 parts, 5 parts, sea-tangle, the fleece-flower root 20 parts, 5 parts, mushroom, scallop 8 parts, the tuber of dwarf lilyturf 6 parts, 20 parts, peeled shrimp, sesame oil 5 parts, abalone 8 parts, pepper powder 1 part, salt 3 parts, cooking wine 8 parts, 1000 parts, water.
3. a kind of local flavor seafood congee according to claim 1, is characterized in that: the weight proportion of the material composition of described local flavor seafood congee is: the seed of Job's tears 9 parts, orange peel 7 parts, 20 parts, rice, tealeaves 7 parts, black rice 20 parts, 6 parts, sea-tangle, the fleece-flower root 25 parts, 6 parts, mushroom, scallop 9 parts, the tuber of dwarf lilyturf 7 parts, 25 parts, peeled shrimp, sesame oil 6 parts, abalone 9 parts, pepper powder 2 parts, salt 4 parts, cooking wine 10 parts, 1100 parts, water.
4. a kind of local flavor seafood congee according to claim 1, is characterized in that: the weight proportion of the material composition of described local flavor seafood congee is: the seed of Job's tears 10 parts, orange peel 8 parts, 25 parts, rice, tealeaves 8 parts, black rice 25 parts, 7 parts, sea-tangle, the fleece-flower root 30 parts, 7 parts, mushroom, scallop 10 parts, the tuber of dwarf lilyturf 8 parts, 30 parts, peeled shrimp, sesame oil 7 parts, abalone 10 parts, pepper powder 3 parts, salt 5 parts, cooking wine 12 parts, 1200 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510836246.7A CN105325850A (en) | 2015-11-26 | 2015-11-26 | Flavoured seafood congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510836246.7A CN105325850A (en) | 2015-11-26 | 2015-11-26 | Flavoured seafood congee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325850A true CN105325850A (en) | 2016-02-17 |
Family
ID=55276835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510836246.7A Pending CN105325850A (en) | 2015-11-26 | 2015-11-26 | Flavoured seafood congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325850A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876774A (en) * | 2016-05-09 | 2016-08-24 | 成都鲜美诚食品有限公司 | Sago porridge with shrimp meat and preparation method thereof |
| CN105901495A (en) * | 2016-05-09 | 2016-08-31 | 成都鲜美诚食品有限公司 | Preserved meat and vegetable porridge and preparation method thereof |
| CN105918809A (en) * | 2016-05-17 | 2016-09-07 | 成都鲜美诚食品有限公司 | Hovenia-acerba-lindl and pumpkin porridge and preparing method thereof |
| CN105962038A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Shrimp meat and sweet-scented osmanthus porridge and preparation method thereof |
| CN105962039A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Lean and pickled vegetable porridge and preparation method thereof |
-
2015
- 2015-11-26 CN CN201510836246.7A patent/CN105325850A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876774A (en) * | 2016-05-09 | 2016-08-24 | 成都鲜美诚食品有限公司 | Sago porridge with shrimp meat and preparation method thereof |
| CN105901495A (en) * | 2016-05-09 | 2016-08-31 | 成都鲜美诚食品有限公司 | Preserved meat and vegetable porridge and preparation method thereof |
| CN105962038A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Shrimp meat and sweet-scented osmanthus porridge and preparation method thereof |
| CN105962039A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Lean and pickled vegetable porridge and preparation method thereof |
| CN105918809A (en) * | 2016-05-17 | 2016-09-07 | 成都鲜美诚食品有限公司 | Hovenia-acerba-lindl and pumpkin porridge and preparing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160217 |
|
| WD01 | Invention patent application deemed withdrawn after publication |