CN105341654A - Fish-flavored mushroom porridge - Google Patents
Fish-flavored mushroom porridge Download PDFInfo
- Publication number
- CN105341654A CN105341654A CN201510741032.1A CN201510741032A CN105341654A CN 105341654 A CN105341654 A CN 105341654A CN 201510741032 A CN201510741032 A CN 201510741032A CN 105341654 A CN105341654 A CN 105341654A
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- parts
- fish
- mushroom
- congee
- sweet
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- 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
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fish-flavored mushroom porridge. The fish-flavored mushroom porridge consists of the following raw materials in parts by weight: 100-140 parts of coix seeds, 20-30 parts of fish meat, 3-4 parts of shrimp meat, 3-5 parts of folium isatidis, 6-10 parts of haws, 3-4 parts of radix isatidis, 2-4 parts of atractylodes lancea, 6-10 parts of red jujubes, 5-9 parts of shiitake mushrooms, 8-12 parts of needle mushrooms, 6-8 parts of coprinus comatus and 10-14 parts of straw mushrooms. The fish-flavored mushroom porridge disclosed by the invention is rich in nutrition, and various mushrooms are added, so that the fish-flavored mushroom porridge has the efficacies of clearing heat, removing toxicity, nourishing the liver, tonifying the kidney and invigorating the stomach, and is a green health-care food.
Description
Technical field
The invention belongs to food process technical field, be specifically related to a kind of bacterium mushroom congee with sweet and sour flavor.
Background technology
Along with the development of society, the pursuit of the people to material and cultural life is more and more higher, " food " is as part important in our daily life, after the level of consumption improves, having enough to eat and wear and filling the stomach before the requirement for " food " not only makes, but the diet more and more pursuing high-quality and the food looked good, smell good and taste good.
The traditional food of Zhou Shi China, adopts the grain boilings such as rice, millet or corn to form more.At present, the congee that market is sold of a great variety, but scarcely there is health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of the invention is to, for the single weak point of above-mentioned existing gruel taste, provide a kind of bacterium mushroom congee with sweet and sour flavor.
For achieving the above object, the invention provides following technical scheme:
A kind of bacterium mushroom congee with sweet and sour flavor, is made up of the raw material of following weight portion: seed of Job's tears 100-140 part, flesh of fish 20-30 part, peeled shrimp 3-4 part, folium isatidis 3-5 part, hawthorn 6-10 part, Radix Isatidis 3-4 part, rhizoma atractylodis 2-4 part, red date 6-10 part, mushroom 5-9 part, asparagus 8-12 part, coprinus comatus 6-8 part and straw mushroom 10-14 part.
Further, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: the seed of Job's tears 100 parts, the flesh of fish 20 parts, 3 parts, peeled shrimp, folium isatidis 3 parts, hawthorn 6 parts, Radix Isatidis 3 parts, rhizoma atractylodis 2 parts, red date 6 parts, 5 parts, mushroom, asparagus 8 parts, coprinus comatus 6 parts and straw mushroom 10 parts.
Further, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: the seed of Job's tears 120 parts, the flesh of fish 25 parts, 3 parts, peeled shrimp, folium isatidis 4 parts, hawthorn 8 parts, Radix Isatidis 3.5 parts, rhizoma atractylodis 3 parts, red date 8 parts, 7 parts, mushroom, asparagus 10 parts, coprinus comatus 7 parts and straw mushroom 12 parts.
Further, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: the seed of Job's tears 140 parts, the flesh of fish 30 parts, 4 parts, peeled shrimp, folium isatidis 5 parts, hawthorn 10 parts, Radix Isatidis 4 parts, rhizoma atractylodis 4 parts, red date 10 parts, 9 parts, mushroom, asparagus 12 parts, coprinus comatus 8 parts and straw mushroom 14 parts.
The invention has the beneficial effects as follows: the present invention is nutritious, with the addition of the flesh of fish and multiple bacterium mushroom, containing rich in protein and vitamin C, can develop immunitypty, anti-ageing, protect the liver stomach invigorating, the present invention is also containing multiple medicinal herb components, having effect of clearing heat and detoxicating, liver-kidney tonifying, stomach invigorating, is a kind of green health care food.
Detailed description of the invention
Below in conjunction with embodiment, 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 bacterium mushroom congee with sweet and sour flavor, is made up of the raw material of following weight portion: seed of Job's tears 100-140 part, flesh of fish 20-30 part, peeled shrimp 3-4 part, folium isatidis 3-5 part, hawthorn 6-10 part, Radix Isatidis 3-4 part, rhizoma atractylodis 2-4 part, red date 6-10 part, mushroom 5-9 part, asparagus 8-12 part, coprinus comatus 6-8 part and straw mushroom 10-14 part.
Embodiment two
A kind of bacterium mushroom congee with sweet and sour flavor, is made up of the raw material of following weight portion: the seed of Job's tears 100 parts, the flesh of fish 20 parts, 3 parts, peeled shrimp, folium isatidis 3 parts, hawthorn 6 parts, Radix Isatidis 3 parts, rhizoma atractylodis 2 parts, red date 6 parts, 5 parts, mushroom, asparagus 8 parts, coprinus comatus 6 parts and straw mushroom 10 parts.
Embodiment three
A kind of bacterium mushroom congee with sweet and sour flavor, is made up of the raw material of following weight portion: the seed of Job's tears 120 parts, the flesh of fish 25 parts, 3 parts, peeled shrimp, folium isatidis 4 parts, hawthorn 8 parts, Radix Isatidis 3.5 parts, rhizoma atractylodis 3 parts, red date 8 parts, 7 parts, mushroom, asparagus 10 parts, coprinus comatus 7 parts and straw mushroom 12 parts.
Embodiment four
A kind of bacterium mushroom congee with sweet and sour flavor, is made up of the raw material of following weight portion: the seed of Job's tears 140 parts, the flesh of fish 30 parts, 4 parts, peeled shrimp, folium isatidis 5 parts, hawthorn 10 parts, Radix Isatidis 4 parts, rhizoma atractylodis 4 parts, red date 10 parts, 9 parts, mushroom, asparagus 12 parts, coprinus comatus 8 parts and straw mushroom 14 parts.
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 bacterium mushroom congee with sweet and sour flavor, it is characterized in that, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: seed of Job's tears 100-140 part, flesh of fish 20-30 part, peeled shrimp 3-4 part, folium isatidis 3-5 part, hawthorn 6-10 part, Radix Isatidis 3-4 part, rhizoma atractylodis 2-4 part, red date 6-10 part, mushroom 5-9 part, asparagus 8-12 part, coprinus comatus 6-8 part and straw mushroom 10-14 part.
2. one according to claim 1 bacterium mushroom with sweet and sour flavor congee, it is characterized in that, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: the seed of Job's tears 100 parts, the flesh of fish 20 parts, 3 parts, peeled shrimp, folium isatidis 3 parts, hawthorn 6 parts, Radix Isatidis 3 parts, rhizoma atractylodis 2 parts, red date 6 parts, 5 parts, mushroom, asparagus 8 parts, coprinus comatus 6 parts and straw mushroom 10 parts.
3. one according to claim 1 bacterium mushroom with sweet and sour flavor congee, it is characterized in that, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: the seed of Job's tears 120 parts, the flesh of fish 25 parts, 3 parts, peeled shrimp, folium isatidis 4 parts, hawthorn 8 parts, Radix Isatidis 3.5 parts, rhizoma atractylodis 3 parts, red date 8 parts, 7 parts, mushroom, asparagus 10 parts, coprinus comatus 7 parts and straw mushroom 12 parts.
4. one according to claim 1 bacterium mushroom with sweet and sour flavor congee, it is characterized in that, described bacterium mushroom congee with sweet and sour flavor is made up of the raw material of following weight portion: the seed of Job's tears 140 parts, the flesh of fish 30 parts, 4 parts, peeled shrimp, folium isatidis 5 parts, hawthorn 10 parts, Radix Isatidis 4 parts, rhizoma atractylodis 4 parts, red date 10 parts, 9 parts, mushroom, asparagus 12 parts, coprinus comatus 8 parts and straw mushroom 14 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510741032.1A CN105341654A (en) | 2015-11-04 | 2015-11-04 | Fish-flavored mushroom porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510741032.1A CN105341654A (en) | 2015-11-04 | 2015-11-04 | Fish-flavored mushroom porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341654A true CN105341654A (en) | 2016-02-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510741032.1A Pending CN105341654A (en) | 2015-11-04 | 2015-11-04 | Fish-flavored mushroom porridge |
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| Country | Link |
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| CN (1) | CN105341654A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661302A (en) * | 2016-04-07 | 2016-06-15 | 王希杰 | Edible fungus porridge and making method thereof |
-
2015
- 2015-11-04 CN CN201510741032.1A patent/CN105341654A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661302A (en) * | 2016-04-07 | 2016-06-15 | 王希杰 | Edible fungus porridge and making method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |