CN105341633A - Making method of sesame seed and walnut eight-treasure porridge - Google Patents
Making method of sesame seed and walnut eight-treasure porridge Download PDFInfo
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- CN105341633A CN105341633A CN201510373636.5A CN201510373636A CN105341633A CN 105341633 A CN105341633 A CN 105341633A CN 201510373636 A CN201510373636 A CN 201510373636A CN 105341633 A CN105341633 A CN 105341633A
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- CN
- China
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- walnut
- sesame
- porridge
- weight portion
- rice
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 23
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 22
- 235000020234 walnut Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000021395 porridge Nutrition 0.000 title abstract description 11
- 240000007049 Juglans regia Species 0.000 title description 11
- 244000000231 Sesamum indicum Species 0.000 title description 2
- 241000207961 Sesamum Species 0.000 claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 241000234314 Zingiber Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 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
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 241000758789 Juglans Species 0.000 claims abstract 11
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000004155 Chlorine dioxide Substances 0.000 claims description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 206010016326 Feeling cold Diseases 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 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
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 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
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 230000008673 vomiting Effects 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 a making method of sesame seed and walnut eight-treasure porridge. The making method comprises the following steps of firstly selecting sesame seeds, walnut kernels and ginger slices, rinsing the selected sesame seeds, the selected walnut kernels and the selected ginger slices, and draining the rinsed sesame seeds, the rinsed walnut kernels and the rinsed ginger slices for standby application; uniformly mixing the processed sesame seeds, the processed walnut kernels, rice, glutinous rice and water so as to obtain a mixture, adding the mixture into a product pot, sealing the product pot, putting the sealed product pot in a high-pressure kettle, and performing sterilization and making porridge at the same time, wherein the pressure in the high-pressure kettle is controlled to 0.1-0.5MPa, the temperature is controlled to 120-125 DEG C, and the pressure and the temperature are maintained for 40-60 minutes; and naturally cooling the porridge, adding white sugar, and loading the cooled porridge with the white sugar into cans so as to obtain finished products. The sesame seed and walnut porridge is sweet porridge, is delicious and light, and is loved by people; the sesame seed and walnut porridge can nourish the kidney, replenish essence, help the growth and the development of hair, and enable skins to be white, plump and smooth, and is rich in nutrition, and the varieties of the eight-treasure porridge are enriched.
Description
Technical field
The present invention relates to a kind of manufacture method of mixed congee.
Background technology
Mixed congee, have another name called rice porridge, a kind of traditional food, boiled by various food and form, traditional way is cook congee with English walnut, pine nut, Ru Qin, persimmon, chestnut and so on, has strengthening spleen and nourishing stomach, disappear stagnant fat-reducing, effect of benefiting qi for tranquillization, can be used as the use of obesity and neurastheniac's dietotherapy, also can as the food of daily health fitness.The batching of modern rice porridge can be determined according to individual taste, generally there are the food materials such as rice, peanut, mung bean, red bean, sesame, optional auxiliary material has French beans, red date, longan, sesame, lily, matrimony vine, the seed of Job's tears, millet, other beans etc., sugaring can become sweets, also salt adding salty congee can be made, because it is conveniently taken, taste is various, is subject to liking of people.
Sesame has skin-protection and skin-makeup, nourish blood, the effect of body shaping of losing weight.
Walnut contains abundant nutrient, and every hectogram is containing 15 ~ 20 grams, protein, and fat is more, 10 grams, carbohydrate; And various trace elements and the mineral matter such as calcium, phosphorus, iron containing needed by human, and the multivitamin such as carrotene, riboflavin.Useful to human body, can strong brain.One of nut fruits food deeply liked by common people.
Ginger splices nature and flavor are pungent, hot, have warming spleen and stomach for dispelling cold, Hui Yang promotes blood circulation, warming lung to reduce watery phlegm effect.Centering burnt cold-evil contain and the wet person that holds concurrently partially, and breathing with cough of drink volt lung of trembling with fear is rather suitable; Be usually used in the treatment of the diseases such as coldness and pain in the epigastrium, vomiting is had loose bowels, the cold weak pulse of limb, phlegm and retained fluid are breathed with cough.
The raw material of different mixed congee is also not quite similar, and the trophic function of existing mixed congee in health care is still very limited, and kind is abundant not, can not meet the demand of people.
Summary of the invention
In order to the deficiency that the mixed congee kind overcoming prior art is enriched not, the invention provides a kind of manufacture method of sesame-walnut mixed congee.
The technical solution adopted for the present invention to solve the technical problems is:
A manufacture method for sesame-walnut mixed congee, gets the sesame of 20-50 weight portion, the walnut kernel of 40-80 weight portion, the ginger splices of 3-5 weight portion, the glutinous rice of 30-80 weight portion, the rice of 100-300 weight portion, the white sugar of 10-50 weight portion; First select and rinsing sesame, walnut kernel, ginger splices, draining is stand-by; The sesame processed, walnut kernel, ginger splices being mixed with rice, glutinous rice and water adds in products pot, sterilizing congee processed simultaneously in autoclave is loaded after sealing, in autoclave, Stress control is 0.1-0.5MPa, and temperature is 120-125 degree Celsius, keeps 40-60 minute; Naturally add white sugar after cooling, tinning gets product.
Further, rinse cycle is the water rinsing of sesame, walnut kernel and ginger splices being put into respectively containing chlorine dioxide, and chlorine dioxide concentration is 100-400ppm, and water temperature is 10-25 degree Celsius, and rinsing time is 10-15 minute, and then rinses well with clear water.
Further, naturally also add after cooling and have honey, then tinning obtains finished product.
The invention has the beneficial effects as follows: sesame-walnut congee is a sweet congee, delicious light, lovable that energy kidney tonifying, essence replenishing helps hair growth to grow, makes skin become pure white plump, nutritious, enriched the kind of mixed congee.
Detailed description of the invention
The manufacture method of a kind of sesame-walnut mixed congee of the present invention, gets the sesame of 20-50 weight portion, the walnut kernel of 40-80 weight portion, the ginger splices of 3-5 weight portion, the glutinous rice of 30-80 weight portion, the rice of 100-300 weight portion, the white sugar of 10-50 weight portion; First sesame, walnut kernel and ginger splices are selected and rinsing, draining is stand-by, rinse cycle is the water rinsing of sesame, walnut kernel and ginger splices being put into respectively containing chlorine dioxide, chlorine dioxide concentration is 100-400ppm, water temperature is 10-25 degree Celsius, rinsing time is 10-15 minute, and then rinses well with clear water; The sesame processed, walnut kernel, ginger splices being mixed with rice, glutinous rice and water adds in products pot, sterilizing congee processed simultaneously in autoclave is loaded after sealing, in autoclave, Stress control is 0.1-0.5MPa, and temperature is 120-125 degree Celsius, keeps 40-60 minute; Naturally add honey and white sugar after cooling, tinning gets product.
Certainly, the present invention, except above-mentioned embodiment, can also have other structural distortion, and these equivalent technical solutions also should within its protection domain.
Claims (3)
1. a manufacture method for sesame-walnut mixed congee, is characterized in that:
Get the sesame of 20-50 weight portion, the walnut kernel of 40-80 weight portion, the ginger splices of 3-5 weight portion, the glutinous rice of 30-80 weight portion, the rice of 100-300 weight portion, the white sugar of 10-50 weight portion;
First select and rinsing sesame, walnut kernel, ginger splices, draining is stand-by;
The sesame processed, walnut kernel, ginger splices being mixed with rice, glutinous rice and water adds in products pot, sterilizing congee processed simultaneously in autoclave is loaded after sealing, in autoclave, Stress control is 0.1-0.5MPa, and temperature is 120-125 degree Celsius, keeps 40-60 minute;
Naturally add white sugar after cooling, tinning gets product.
2. the manufacture method of a kind of sesame-walnut mixed congee according to claim 1, it is characterized in that: rinse cycle is the water rinsing of sesame, walnut kernel, ginger splices being put into respectively containing chlorine dioxide, chlorine dioxide concentration is 100-400ppm, water temperature is 10-25 degree Celsius, rinsing time is 10-15 minute, and then rinses well with clear water.
3. the manufacture method of a kind of sesame-walnut mixed congee according to claim 1, is characterized in that: naturally also adding after cooling has honey, and then tinning obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510373636.5A CN105341633A (en) | 2015-06-29 | 2015-06-29 | Making method of sesame seed and walnut eight-treasure porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510373636.5A CN105341633A (en) | 2015-06-29 | 2015-06-29 | Making method of sesame seed and walnut eight-treasure porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341633A true CN105341633A (en) | 2016-02-24 |
Family
ID=55317911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510373636.5A Pending CN105341633A (en) | 2015-06-29 | 2015-06-29 | Making method of sesame seed and walnut eight-treasure porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341633A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013347A (en) * | 2017-12-25 | 2018-05-11 | 韩昕冉 | A kind of soothing nerves and assisting sleep dormancy mixed congee and its manufacture method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130479A (en) * | 1995-03-03 | 1996-09-11 | 田华 | Sweet eight-treasure gruel containing ginger |
| CN103330129A (en) * | 2013-06-17 | 2013-10-02 | 西藏现代农业有限公司 | Eight-treasure porridge and preparation method thereof |
| CN103504210A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Salty rice pudding |
| CN103976239A (en) * | 2014-05-30 | 2014-08-13 | 洪华财 | Eight-ingredient porridge with function of blackening hair and making method thereof |
-
2015
- 2015-06-29 CN CN201510373636.5A patent/CN105341633A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130479A (en) * | 1995-03-03 | 1996-09-11 | 田华 | Sweet eight-treasure gruel containing ginger |
| CN103330129A (en) * | 2013-06-17 | 2013-10-02 | 西藏现代农业有限公司 | Eight-treasure porridge and preparation method thereof |
| CN103504210A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Salty rice pudding |
| CN103976239A (en) * | 2014-05-30 | 2014-08-13 | 洪华财 | Eight-ingredient porridge with function of blackening hair and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 瑞雅: "《回家吃饭的智慧：学做养生家常菜》", 31 January 2014, 上海科学普及出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013347A (en) * | 2017-12-25 | 2018-05-11 | 韩昕冉 | A kind of soothing nerves and assisting sleep dormancy mixed congee and its manufacture method |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20160224 |