CN105995639A - Seafood porridge and preparation method thereof - Google Patents
Seafood porridge and preparation method thereof Download PDFInfo
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- CN105995639A CN105995639A CN201610388308.7A CN201610388308A CN105995639A CN 105995639 A CN105995639 A CN 105995639A CN 201610388308 A CN201610388308 A CN 201610388308A CN 105995639 A CN105995639 A CN 105995639A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 28
- 235000021395 porridge Nutrition 0.000 title abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241000238366 Cephalopoda Species 0.000 claims abstract description 63
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 61
- 210000000582 semen Anatomy 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 240000007594 Oryza sativa Species 0.000 claims abstract description 32
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 30
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 30
- 235000020637 scallop Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241000251511 Holothuroidea Species 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 29
- 238000010411 cooking Methods 0.000 claims description 24
- 241000965254 Apostichopus japonicus Species 0.000 claims description 23
- 241000237509 Patinopecten sp. Species 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 241000276425 Xiphophorus maculatus Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000010977 jade Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000237503 Pectinidae Species 0.000 abstract 3
- 208000003643 Callosities Diseases 0.000 abstract 2
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 235000011305 Capsella bursa pastoris Nutrition 0.000 abstract 1
- 240000008867 Capsella bursa-pastoris Species 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000009938 salting Methods 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000019688 fish Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000371997 Eriocheir sinensis Species 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 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 present invention provides seafood porridge and a preparation method thereof. A recipe consists of the following raw materials: sea cucumbers, glutinous rice, rice, semen coicis, squids, shii-take, dried scallops and corns. The raw materials are in the following parts by weight: 10-20 parts of sea cucumbers, 10-20 parts of glutinous rice, 8-14 parts of rice, 6-12 parts of semen coicis, 8-10 parts of squids, 3-6 parts of shiitakes, 2-4 parts of dried scallops, 5-10 parts of corns, 5-10 parts of capsella bursa-pastoris, and 400-600 parts of water. The porridge is mellow and delicious, and merges the flavors of the squids and dried scallops, the nutrition value is greatly improved, and at the same time the seafood porridge is full of delicious flavors.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of seafood congee and preparation method thereof.
Background technology
Along with the development of society, the people are more and more higher to the pursuit of material and cultural life, and " food " is as us
Ingredient important in daily life, level of consumption improve after, for " food " requirement not only
Having enough to eat and wear and filling the stomach before making, but increasingly pursue the diet of high-quality and the food looked good, smell good and taste good.
The traditional food of Zhou Shi China, uses the grain boilings such as rice, Semen setariae or Semen Maydis to form more.At present,
On market, the medicated porridge of sale is of a great variety, but scarcely has health-care effect, can not meet consumer's day
The demand that benefit increases, instant, is suitable for preservation, has and have hemostasis conditioning, the function of detumescent of healing the wounds, make
Obtain medicated porridge to be provided with tranquillization with heavy prescription, YANG hyperactivity suppressing nourishing YIN, restrain astringent or styptic treatment for spontaneous sweating, the effect of hepatic cholagogic, and there is seafood
Local flavor, fabrication and processing is easy, and people eat the most more convenient.
Seafood beneficially blood fat reducing is too much edible there is a possibility that body's cholesterol raises.Scientist finds, likes
Si Jimo people is less suffers from cardiovascular disease, and this is relevant from abyssal fishes with their Major Foods.These
Fish contain abundant polyvalent unsaturated fatty acid, can reduce triglyceride and low density lipoprotein, LDL gallbladder is solid
Alcohol, reduces cardiovascular disease.Although the cholesterol level of shrimp, Eriocheir sinensis, sardine and clam is some more, Bu Guoyin
Saturated fatty acid content for them is relatively low, and, shrimp, the cholesterol of Eriocheir sinensis class seafood have focused largely on head
In portion and yolk, as long as removing this two parts when eating, too much cholesterol would not be taken in.No matter it is battalion
Foster value is also intended to being worth, and seafood all has good performance.
Summary of the invention
It is an object of the invention to provide a kind of seafood congee and preparation method thereof, the medicated porridge of the present invention is fragrant strongly fragrant good to eat,
And having incorporated the local flavor of squid, Dried Scallop so that delicate flavour of the present invention is pure.
A kind of seafood congee, its formula includes: Stichopus japonicus, Oryza glutinosa, rice, Semen Coicis, squid, Lentinus Edodes, precious jade
Post, Semen Maydis form, each raw material be respectively as follows: by weight ratio Stichopus japonicus 10-20 part, Oryza glutinosa 10-20 part,
Rice 8-14 part, Semen Coicis 6-12 part, squid 8-10 part, Lentinus Edodes 3-6 part, Dried Scallop 2-4 part, Semen Maydis
5-10 part, Herba Capsellae 5-10 part and water 400-600 part.
Further, each raw material is respectively as follows: Stichopus japonicus 15 parts, 14 parts of Oryza glutinosa, rice 11 by weight ratio
Part, Semen Coicis 9 parts, squid 9 parts, 4 parts of Lentinus Edodes, Dried Scallop 3 parts, Semen Maydis 7 parts and 7 parts of Herba Capsellae and water
500 parts.
Further, each raw material is respectively as follows: Stichopus japonicus 18 parts, 12 parts of Oryza glutinosa, rice 9 by weight ratio
Part, Semen Coicis 11 parts, squid 10 parts, 4 parts of Lentinus Edodes, Dried Scallop 4 parts, Semen Maydis 8 parts, 8 parts of Herba Capsellae and
550 parts of water.
Described squid is to use the squid chip pickled, and the method for salting of described squid chip is as follows: by squid
Fish cleans up, and is cut into lamellar, then uses cooking wine to carry out soaking after half an hour and clean up, finally with
Salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water are that raw material carries out steaming and decocting.
The ratio of salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water in described squid chip method for salting is salt 1-3
Part, Fructus Cumini Cymini 3-4 part, Fructus Piperis powder 2-5 part, cooking wine 10-20 part, water 8-10 part.
The making step of described seafood congee is: (1) is first clean by cleaning sea cucumber, is cut into strip by knife；(2)
Oryza glutinosa and rice are mixed, clean by clean water；(3) squid is cleaned up, be cut into thread；(4)
Remove the root that Lentinus Edodes is bad, use clear water wash clean；(5) Herba Capsellae is cleaned up, be cut into bulk；
(6) Dried Scallop is cleaned up, be cut into fine platy；(7) by Semen Coicis and Semen Maydis mix homogeneously；(8) past
Pour clear water in Guo into, be heated to boiled, be subsequently adding shredded squid, Lentinus Edodes, Herba Capsellae and Stichopus japonicus, use little
Partner's steaming and decocting 20 minutes；(9) Oryza glutinosa and the rice of mixing are poured in pot, by boiling with soft fire 30 minutes；(10)
Residue all material is poured in pot with boiling to ripe.
Compared with prior art, the method have the advantages that
(1) medicated porridge of the present invention is fragrant strongly fragrant good to eat, and has incorporated the local flavor of squid, Dried Scallop so that the present invention is fresh
Taste is pure.
(2) present invention uses Dried Scallop as material, and nutritional labeling is the highest, containing protein, calcium phosphate and dimension
Raw element A, vitamin B, vitamin D etc..
(3) present invention uses Stichopus japonicus to carry out steaming and decocting, has tonifying YANG, QI invigorating, logical intestinal to moisturize, hemostasis and anti-inflammation etc.
Effect, often eats, and the enuresis that causes suffering from a deficiency of the kidney, sexual hypofunction etc. are the most helpful.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further:
Embodiment 1
A kind of seafood congee, its formula includes: Stichopus japonicus, Oryza glutinosa, rice, Semen Coicis, squid, Lentinus Edodes, precious jade
Post, Semen Maydis form, and each raw material is respectively as follows: Stichopus japonicus 10 parts, 10 parts of Oryza glutinosa, rice 8 by weight ratio
Part, Semen Coicis 6 parts, squid 8 parts, 3 parts of Lentinus Edodes, Dried Scallop 2-4 part, Semen Maydis 5 parts, 5 parts of Herba Capsellae and
400 parts of water.
Described squid is to use the squid chip pickled, and the method for salting of described squid chip is as follows: by squid
Fish cleans up, and is cut into lamellar, then uses cooking wine to carry out soaking after half an hour and clean up, finally with
Salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water are that raw material carries out steaming and decocting.
The ratio of salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water in described squid chip method for salting be salt 1 part,
Fructus Cumini Cymini 3 parts, Fructus Piperis powder 2 parts, cooking wine 10 parts, 8 parts of water.
The making step of described seafood congee is: (1) is first clean by cleaning sea cucumber, is cut into strip by knife；(2)
Oryza glutinosa and rice are mixed, clean by clean water；(3) squid is cleaned up, be cut into thread；(4)
Remove the root that Lentinus Edodes is bad, use clear water wash clean；(5) Herba Capsellae is cleaned up, be cut into bulk；
(6) Dried Scallop is cleaned up, be cut into fine platy；(7) by Semen Coicis and Semen Maydis mix homogeneously；(8) past
Pour clear water in Guo into, be heated to boiled, be subsequently adding shredded squid, Lentinus Edodes, Herba Capsellae and Stichopus japonicus, use little
Partner's steaming and decocting 20 minutes；(9) Oryza glutinosa and the rice of mixing are poured in pot, by boiling with soft fire 30 minutes；(7)
Residue all material is poured in pot with boiling to ripe.
Embodiment 2
A kind of seafood congee, its formula includes: Stichopus japonicus, Oryza glutinosa, rice, Semen Coicis, squid, Lentinus Edodes, precious jade
Post, Semen Maydis form, and each raw material is respectively as follows: Stichopus japonicus 20 parts, 20 parts of Oryza glutinosa, rice 14 by weight ratio
Part, Semen Coicis 12 parts, squid 10 parts, 6 parts of Lentinus Edodes, Dried Scallop 4 parts, Semen Maydis 10 parts, 10 parts of Herba Capsellae
With 600 parts of water.
Described squid is to use the squid chip pickled, and the method for salting of described squid chip is as follows: by squid
Fish cleans up, and is cut into lamellar, then uses cooking wine to carry out soaking after half an hour and clean up, finally with
Salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water are that raw material carries out steaming and decocting.
The ratio of salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water in described squid chip method for salting be salt 3 parts,
Fructus Cumini Cymini 4 parts, Fructus Piperis powder 5 parts, cooking wine 20 parts, 10 parts of water.
The making step of described seafood congee is: (1) is first clean by cleaning sea cucumber, is cut into strip by knife；(2)
Oryza glutinosa and rice are mixed, clean by clean water；(3) squid is cleaned up, be cut into thread；(4)
Remove the root that Lentinus Edodes is bad, use clear water wash clean；(5) Herba Capsellae is cleaned up, be cut into bulk；
(6) Dried Scallop is cleaned up, be cut into fine platy；(7) by Semen Coicis and Semen Maydis mix homogeneously；(8) past
Pour clear water in Guo into, be heated to boiled, be subsequently adding shredded squid, Lentinus Edodes, Herba Capsellae and Stichopus japonicus, use little
Partner's steaming and decocting 20 minutes；(9) Oryza glutinosa and the rice of mixing are poured in pot, by boiling with soft fire 30 minutes；(7)
Residue all material is poured in pot with boiling to ripe.
Embodiment 3
A kind of seafood congee, its formula includes: Stichopus japonicus, Oryza glutinosa, rice, Semen Coicis, squid, Lentinus Edodes, precious jade
Post, Semen Maydis form, and each raw material is respectively as follows: Stichopus japonicus 15 parts, 14 parts of Oryza glutinosa, rice 11 by weight ratio
Part, Semen Coicis 9 parts, squid 9 parts, 4 parts of Lentinus Edodes, Dried Scallop 3 parts, Semen Maydis 7 parts and 7 parts of Herba Capsellae and water
500 parts.
Described squid is to use the squid chip pickled, and the method for salting of described squid chip is as follows: by squid
Fish cleans up, and is cut into lamellar, then uses cooking wine to carry out soaking after half an hour and clean up, finally with
Salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water are that raw material carries out steaming and decocting.
The ratio of salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water in described squid chip method for salting be salt 2 parts,
Fructus Cumini Cymini 3 parts, Fructus Piperis powder 3 parts, cooking wine 15 parts, 9 parts of water.
The making step of described seafood congee is: (1) is first clean by cleaning sea cucumber, is cut into strip by knife；(2)
Oryza glutinosa and rice are mixed, clean by clean water；(3) squid is cleaned up, be cut into thread；(4)
Remove the root that Lentinus Edodes is bad, use clear water wash clean；(5) Herba Capsellae is cleaned up, be cut into bulk；
(6) Dried Scallop is cleaned up, be cut into fine platy；(7) by Semen Coicis and Semen Maydis mix homogeneously；(8) past
Pour clear water in Guo into, be heated to boiled, be subsequently adding shredded squid, Lentinus Edodes, Herba Capsellae and Stichopus japonicus, use little
Partner's steaming and decocting 20 minutes；(9) Oryza glutinosa and the rice of mixing are poured in pot, by boiling with soft fire 30 minutes；(7)
Residue all material is poured in pot with boiling to ripe.
Embodiment 4
A kind of seafood congee, its formula includes: Stichopus japonicus, Oryza glutinosa, rice, Semen Coicis, squid, Lentinus Edodes, precious jade
Post, Semen Maydis form, and each raw material is respectively as follows: Stichopus japonicus 18 parts, 12 parts of Oryza glutinosa, rice 9 by weight ratio
Part, Semen Coicis 11 parts, squid 10 parts, 4 parts of Lentinus Edodes, Dried Scallop 4 parts, Semen Maydis 8 parts, 8 parts of Herba Capsellae and
550 parts of water.
Described squid is to use the squid chip pickled, and the method for salting of described squid chip is as follows: by squid
Fish cleans up, and is cut into lamellar, then uses cooking wine to carry out soaking after half an hour and clean up, finally with
Salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water are that raw material carries out steaming and decocting.
The ratio of salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water in described squid chip method for salting be salt 2 parts,
Fructus Cumini Cymini 3 parts, Fructus Piperis powder 3 parts, cooking wine 15 parts, 9 parts of water.
The making step of described seafood congee is: (1) is first clean by cleaning sea cucumber, is cut into strip by knife；(2)
Oryza glutinosa and rice are mixed, clean by clean water；(3) squid is cleaned up, be cut into thread；(4)
Remove the root that Lentinus Edodes is bad, use clear water wash clean；(5) Herba Capsellae is cleaned up, be cut into bulk；
(6) Dried Scallop is cleaned up, be cut into fine platy；(7) by Semen Coicis and Semen Maydis mix homogeneously；(8) past
Pour clear water in Guo into, be heated to boiled, be subsequently adding shredded squid, Lentinus Edodes, Herba Capsellae and Stichopus japonicus, use little
Partner's steaming and decocting 20 minutes；(9) Oryza glutinosa and the rice of mixing are poured in pot, by boiling with soft fire 30 minutes；(7)
Residue all material is poured in pot with boiling to ripe.
The foregoing is only one embodiment of the invention, be not limiting as the present invention, all employing equivalents or
The technical scheme that the mode of equivalent transformation is obtained, all falls within protection scope of the present invention.
Claims (7)
1. a seafood congee, it is characterised in that: its formula includes: Stichopus japonicus, Oryza glutinosa, rice, Semen Coicis,
Squid, Lentinus Edodes, Dried Scallop, Semen Maydis composition, each raw material be respectively as follows: by weight ratio Stichopus japonicus 10-20 part,
Oryza glutinosa 10-20 part, rice 8-14 part, Semen Coicis 6-12 part, squid 8-10 part, Lentinus Edodes 3-6 part, precious jade
Post 2-4 part, Semen Maydis 5-10 part, Herba Capsellae 5-10 part and water 400-600 part.
2. according to a kind of seafood congee described in claims 1, it is characterised in that each raw material is by weight ratio
It is respectively as follows: Stichopus japonicus 15 parts, 14 parts of Oryza glutinosa, 11 parts of rice, Semen Coicis 9 parts, squid 9 parts, Lentinus Edodes 4
Part, Dried Scallop 3 parts, Semen Maydis 7 parts and 7 parts of Herba Capsellae and 500 parts of water.
3. according to a kind of seafood congee described in claims 1, it is characterised in that each raw material is by weight ratio
It is respectively as follows: Stichopus japonicus 18 parts, 12 parts of Oryza glutinosa, 9 parts of rice, Semen Coicis 11 parts, squid 10 parts, Lentinus Edodes 4
Part, Dried Scallop 4 parts, Semen Maydis 8 parts, 8 parts of Herba Capsellae and 550 parts of water.
4. according to a kind of seafood congee described in claims 1, it is characterised in that described squid is to use
Squid chip through pickling.
5. according to a kind of seafood congee described in claims 4, it is characterised in that pickling of described squid chip
Method is as follows: cleaned up by squid, is cut into lamellar, clear after then using cooking wine to carry out soaking half an hour
Wash clean, finally carries out steaming and decocting with salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water for raw material.
6. according to a kind of seafood congee described in claims 5, it is characterised in that the described squid chip side of pickling
The ratio of salt, Fructus Cumini Cymini, Fructus Piperis powder, cooking wine and water in method is salt 1-3 part, Fructus Cumini Cymini 3-4 part, Fructus Piperis
Powder 2-5 part, cooking wine 10-20 part, water 8-10 part.
7. according to a kind of seafood congee described in claims 1, it is characterised in that the making of described seafood congee
Step is: (1) is first clean by cleaning sea cucumber, is cut into strip by knife；(2) Oryza glutinosa and rice are mixed,
Clean by clean water；(3) squid is cleaned up, be cut into thread；(4) Lentinus Edodes is removed bad
Root, uses clear water wash clean；(5) Herba Capsellae is cleaned up, be cut into bulk；(6) Dried Scallop is cleaned
Totally, it is cut into fine platy；(7) by Semen Coicis and Semen Maydis mix homogeneously；(8) in pot, clear water is poured into,
It is heated to boiled, is subsequently adding shredded squid, Lentinus Edodes, Herba Capsellae and Stichopus japonicus, use young man's steaming and decocting 20 minutes；
(9) Oryza glutinosa and the rice of mixing are poured in pot, by boiling with soft fire 30 minutes；(10) residue is owned
Material is poured in pot with boiling to ripe.
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| CN201610388308.7A CN105995639A (en) | 2016-06-02 | 2016-06-02 | Seafood porridge and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610388308.7A CN105995639A (en) | 2016-06-02 | 2016-06-02 | Seafood porridge and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028082A (en) * | 2017-05-04 | 2017-08-11 | 集美大学 | A kind of fast food seafood congee and preparation method thereof |
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