CN106360282A - Steamed rice in clay pot having phlegm preventing and cough stopping effects and preparation method thereof - Google Patents
Steamed rice in clay pot having phlegm preventing and cough stopping effects and preparation method thereof Download PDFInfo
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- CN106360282A CN106360282A CN201610740217.5A CN201610740217A CN106360282A CN 106360282 A CN106360282 A CN 106360282A CN 201610740217 A CN201610740217 A CN 201610740217A CN 106360282 A CN106360282 A CN 106360282A
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- 208000026435 phlegm Diseases 0.000 title claims abstract description 40
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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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 relates to steamed rice in a clay pot having phlegm preventing and cough stopping effects and a preparation method thereof. The steamed rice in the clay pot comprises the following components in parts by weight: 5-10 parts of Chinese yams, 10-15 parts of snow pears, 13-16 parts of lean meat, 1-2 parts of bulbus fritillariae cirrhosae powder, 13-18 parts of cordyceps flowers, 30-50 parts of rice, 10-20 parts of edible oil and 3-4 parts of edible salt. The Chinese yams, snow pears, lean meat, bulbus fritillariae cirrhosae powder and cordyceps flowers are washed clean, the washed raw materials are crushed using a crusher, the crushed raw materials are stewed and boiled, the boiled raw materials are screened, soup liquid is taken, then rice is added into the soup liquid to be stewed and boiled, and the soup liquid is used to replace the function of clean water, so that the soup liquid and rice are combined with each other, the nutritional values of the food are maximized, and at the same time, the mouthfeel of the traditional steamed rice in the clay pot is improved. The mouthfeel and manufacture method of the traditional steamed rice in the clay pot are improved, and the provided steamed rice in the clay pot having the phlegm preventing and cough stopping effects is more in line with high requirement standards of modern people for food and at the same time shows the diversifications of our dietary cultures.
Description
Technical field
The present invention relates to food and healthcare field, specially a kind of steamed rice in clay pot with functions of relieving cough and reducing phlegm and its preparation side
Method.
Background technology
Soup of the Day is Han nationality's tradition famous dish of In Guangdong Province, one of characteristic of Guangdong dishes, is wide people from mansion succession thousands of years
Tonic health preserving secret recipe, the Chinese long-boiled soup of slow fire stewing, duration and degree of heating foot, the time is long, the effect of benefit of both having got it filled, and taking mouth is sweet
Sweet.Due to Guangdong ground (south of the Five Ridges) local climate hot humid, therefore people's love drinks the old fire-cooked soup growing body tonification effectiveness, generally with pressure
Various veterinary antibiotics, meat or Chinese medicine are endured a few hours and are formed by pot, vacuum kettle, electronics watt, steel pot or tile pot etc..There is shield
The effects such as skin, shield heart, improving eyesight, fall gallbladder and strong bone.
And steamed rice in clay pot is derived from Guangdong, be using marmite as vessel cooking rice, and Guangdong marmite to be called pot young, so therefore
Claim steamed rice in clay pot, steamed rice in clay pot is with a long history, before more than 2000 year, the secretary such as " Book of Rites is commentary and subcommentary " carries, first in Zhou Dynasty eight delicacies is precious, second
Precious the same with steamed rice in clay pot way, only use Semen setariae instead and make raw material it is seen that being very famous and precious at that time.But it is increasing
People likes to steamed rice in clay pot not only but also hates, and wants to eat and dare not eat, and the emotion that this love and hate are interlocked is primarily due to most people and thinks that pot is young
Meal needs naked light to boil, and belongs to the scorching food got angry, and therefore dare not eat more；In addition, in order that steamed rice in clay pot has more local flavor, people
While rice would generally being simmered, place fresh meat on rice surface, consequently, it is possible to meat is under high temperature boils
The gravy of release can be absorbed by rice, but such cooking methods, for the poor old people of crunching ability, just cannot enjoy
So cuisines.
Content of the invention
It is an object of the invention to solving the above problems, a kind of steamed rice in clay pot with functions of relieving cough and reducing phlegm and its preparation are proposed
Method, can make special rabbit meat be passed on, and can be allowed to be improved again, people can also be made simultaneously to taste and be not used in
Steamed rice in clay pot that is traditional and having medical value.
Present invention proposition is a kind of to have steamed rice in clay pot of functions of relieving cough and reducing phlegm and preparation method thereof.
Calculate by weight, including following component: Rhizomadioscoreae 5-10 part, pear 10-15 part, lean meat 13-16 part, Bulbus Fritillariae Cirrhosae powder
1-2 part, Cordyceps 13-18 part, rice 30-50 part, edible oil 10-20 part and edible salt 3-4 part；
The preparation method of the described steamed rice in clay pot with functions of relieving cough and reducing phlegm, sequentially includes the following steps:
1) remove the peel: by Rhizomadioscoreae and pear peeling；
2) clean: by step 1) in the Rhizomadioscoreae of peeling, pear, Cordyceps, lean meat, rice and Bulbus Fritillariae Cirrhosae powder clean up；
3) pickle: the rice cleaning up is poured in disk, adds edible oil, stir, place 1-2 hour；
4) cutting: by step 2) clean Rhizomadioscoreae cutting；
5) stripping and slicing: by step 2) clean pear go the heart stripping and slicing；
6) fly water: scald of short duration in boiled water for the lean meat cleaning up；
7) crush: described Rhizomadioscoreae section, Cordyceps, Bulbus Fritillariae Cirrhosae powder, lean meat are put into disintegrating machine together with pear block, adds clear water
After crushed, draw original slurry material；
8) filter: described original slurry material is put in pressure filter and carries out squeeze and filter, take filtrate；
9) cook: described filtrate is put into high pressure stew cup, stews 8-15 minute, add edible salt, you can obtain preventing phlegm from forming and stopping coughing
Soup；
10) simmer: ready preventing phlegm from forming and stopping coughing soup is poured in marmite, moderate heat boils to add after seething with excitement again to soup and pickles
Good rice, adds edible salt, covers pot cover, stops working after simmering 15-20 minute, more stewing 2-4 minute, you can must have resolving sputum and stop
Cough the steamed rice in clay pot of effect.
More specifically, described step 5) in lean meat fly the water time be 2-4 minute.
It is furthermore preferred that the pot inner pressure that described high pressure stews is 60-90kpa.
It is furthermore preferred that described step 3) ratio of rice and edible oil is 6:1.
It is furthermore preferred that described edible oil is Oleum Arachidis hypogaeae semen.
The described steamed rice in clay pot with functions of relieving cough and reducing phlegm, prepares simple and convenient, and tasty, General Population is all edible
With.
Advantages of the present invention:
1. the steamed rice in clay pot with functions of relieving cough and reducing phlegm of the present invention, simple, convenient, is suitable for present General Population, is especially subject to
Liking to young people.
2. the steamed rice in clay pot with functions of relieving cough and reducing phlegm of the present invention, has passed on wide mansion cultural quintessence, has improved tradition simultaneously
Preparation method and its dispensing so as to there is health preserving nourishing, liver heat removing and eyesight improving, adjusting the health preserving effect such as human body yin-yang balancing.
3. the soup stock of the steamed rice in clay pot with functions of relieving cough and reducing phlegm of the present invention, takes the mode of broken raw material so that former material
The nutritional labeling of material is merged with clear water, then carries out filter pressing, is conducive to the nutrition elite of various raw materials to maximize.
4. the steamed rice in clay pot soup stock with functions of relieving cough and reducing phlegm of the present invention takes high pressure to stew, and both can keep the natural juice of raw material
Original flavor, it is to avoid nutrition leak, can further speed up the time stewing again, lift work efficiency further.
5. the present invention, using amplifying rice after soup seethes with excitement again, so can maintain the mouthfeel of rice it is also possible to make soup
The nutritive value of liquid boils more abundant, and then improves mouthfeel and the nutritive value of steamed rice in clay pot.
6. most nutritional labelings of meat make soup, and when boiling to rice, rice has fully absorbed this
A little elite are so that rice is not only tasty, and easy crunching, it is suitable for designed for old people.
Specific embodiment
The specific embodiment of the present invention given below, for being described in further detail to the composition of the present invention.
Embodiment 1
The instant soup of preventing phlegm from forming and stopping coughing of this enforcement, calculates, by weight including following component: 5 parts of Rhizomadioscoreae, 10 parts of pear,
16 parts of lean meat, 2 parts of Bulbus Fritillariae Cirrhosae powder, 13 parts of Cordyceps, 30 parts of rice, 10 parts of edible oil and 3 parts of edible salt；
The preparation method of the described steamed rice in clay pot with functions of relieving cough and reducing phlegm, sequentially includes the following steps:
1) remove the peel: by Rhizomadioscoreae and pear peeling；
2) clean: by step 1) in the Rhizomadioscoreae of peeling, pear, Cordyceps, lean meat, rice and Bulbus Fritillariae Cirrhosae powder clean up；
3) pickle: the rice cleaning up is poured in disk, adds edible oil, stir, place 1 hour；
4) cutting: by step 2) clean Rhizomadioscoreae cutting；
5) stripping and slicing: by step 2) clean pear go the heart stripping and slicing；
6) fly water: scald of short duration in boiled water for the lean meat cleaning up；
7) crush: described Rhizomadioscoreae section, Cordyceps, Bulbus Fritillariae Cirrhosae powder, lean meat are put into disintegrating machine together with pear block, adds clear water
After crushed, draw original slurry material；
8) filter: described original slurry material is put in pressure filter and carries out squeeze and filter, take filtrate；
9) cook: described filtrate is put into high pressure stew cup, stews 8 minutes, add edible salt, you can obtain preventing phlegm from forming and stopping coughing soup；
10) simmer: ready preventing phlegm from forming and stopping coughing soup is poured in marmite, moderate heat boils to add after seething with excitement again to soup and pickles
Good rice, adds edible salt, covers pot cover, flame-out after simmering 15 minutes, more stewing 2 minutes, you can must have preventing phlegm from forming and stopping coughing work(
The steamed rice in clay pot of effect.
More specifically, described step 5) in lean meat fly the water time be 2 minutes.
It is furthermore preferred that the pot inner pressure that described high pressure stews is 60kpa.
It is furthermore preferred that described step 3) ratio of rice and edible oil is 6:1.
It is furthermore preferred that described edible oil is Oleum Arachidis hypogaeae semen.
The described steamed rice in clay pot with functions of relieving cough and reducing phlegm, prepares simple and convenient, and tasty, General Population is all edible
With.
Winged water, is also blanching, is a kind of maneuver cooked, and scalds one by of short duration in boiled water or clear soup for the raw material being cooked
Under processing procedure.The Northeast is referred to as " tight ", and Henan one band is referred to as " brushing lightly ", and Sichuan is then referred to as " ".Typically require blanching
Situation is that have the meat of fishy taste, has the vegetable of bitterness and needs the fresh-keeping vegetable enlarged afforested area it is desirable to shorten later stage cooking length of time
Raw material.
Oleum Arachidis hypogaeae semen (peanut oil) is yellowish transparent, and color and luster is limpid, fragrant, and flavour is good to eat, is that one kind is easier
The edible oil of digestion.Oleum Arachidis hypogaeae semen contains unsaturated fatty acid more than 80% (wherein containing Oleic acid 41.2%, linoleic acid 37.6%).In addition
Also contain palmitic acid, the satisfied fatty acid such as stearic acid and arachidic acid 19.9%.The Fatty acid compositions of Oleum Arachidis hypogaeae semen are reasonable, easily
Absorb in human consumption.According to foreign data introduction, using Oleum Arachidis hypogaeae semen, internal cholesterol decomposition can be made one and be bile acid and discharge body
Outward, thus reducing the content of cholesterol in blood plasma.In addition on, also contain in Oleum Arachidis hypogaeae semen sterol, Fructus Hordei Germinatus phenol, phospholipid, vitamin e,
The material beneficial to human body such as choline.Often edible peanut oil, can prevent wrinkled skin aging, protect blood vessel wall, anti-hemostasis
Bolt is formed, and contributes to prevention of arterial hardening and coronary heart disease.Choline in Oleum Arachidis hypogaeae semen, also can improve the memory of human brain, delay brain
Deterioration.
Embodiment 2
The instant soup of preventing phlegm from forming and stopping coughing of this enforcement, calculates, by weight including following component: 10 parts of Rhizomadioscoreae, 15 parts of pear,
16 parts of lean meat, 2 parts of Bulbus Fritillariae Cirrhosae powder, 18 parts of Cordyceps, 50 parts of rice, 20 parts of edible oil and 4 parts of edible salt；
The preparation method of the described steamed rice in clay pot with functions of relieving cough and reducing phlegm, sequentially includes the following steps:
1) remove the peel: by Rhizomadioscoreae and pear peeling；
2) clean: by step 1) in the Rhizomadioscoreae of peeling, pear, Cordyceps, lean meat, rice and Bulbus Fritillariae Cirrhosae powder clean up；
3) pickle: the rice cleaning up is poured in disk, adds edible oil, stir, place 2 hours；
4) cutting: by step 2) clean Rhizomadioscoreae cutting；
5) stripping and slicing: by step 2) clean pear go the heart stripping and slicing；
6) fly water: scald of short duration in boiled water for the lean meat cleaning up；
7) crush: described Rhizomadioscoreae section, Cordyceps, Bulbus Fritillariae Cirrhosae powder, lean meat are put into disintegrating machine together with pear block, adds clear water
After crushed, draw original slurry material；
8) filter: described original slurry material is put in pressure filter and carries out squeeze and filter, take filtrate；
9) cook: described filtrate is put into high pressure stew cup, stews 15 minutes, add edible salt, you can obtain preventing phlegm from forming and stopping coughing soup；
10) simmer: ready preventing phlegm from forming and stopping coughing soup is poured in marmite, moderate heat boils to add after seething with excitement again to soup and pickles
Good rice, adds edible salt, covers pot cover, flame-out after simmering 20 minutes, more stewing 4 minutes, you can must have preventing phlegm from forming and stopping coughing work(
The steamed rice in clay pot of effect.
More specifically, described step 5) in lean meat fly the water time be 4 minutes.
It is furthermore preferred that the pot inner pressure that described high pressure stews is 90kpa.
Embodiment 3
The instant soup of preventing phlegm from forming and stopping coughing of this enforcement, calculates, by weight including following component: 8 parts of Rhizomadioscoreae, 13 parts of pear,
15 parts of lean meat, 2 parts of Bulbus Fritillariae Cirrhosae powder, 15 parts of Cordyceps, 45 parts of rice, 16 parts of edible oil and 3 parts of edible salt；
The preparation method of the described steamed rice in clay pot with functions of relieving cough and reducing phlegm, sequentially includes the following steps:
1) remove the peel: by Rhizomadioscoreae and pear peeling；
2) clean: by step 1) in the Rhizomadioscoreae of peeling, pear, Cordyceps, lean meat, rice and Bulbus Fritillariae Cirrhosae powder clean up；
3) pickle: the rice cleaning up is poured in disk, adds edible oil, stir, place 1.5 hours；
4) cutting: by step 2) clean Rhizomadioscoreae cutting；
5) stripping and slicing: by step 2) clean pear go the heart stripping and slicing；
6) fly water: scald of short duration in boiled water for the lean meat cleaning up；
7) crush: described Rhizomadioscoreae section, Cordyceps, Bulbus Fritillariae Cirrhosae powder, lean meat are put into disintegrating machine together with pear block, adds clear water
After crushed, draw original slurry material；
8) filter: described original slurry material is put in pressure filter and carries out squeeze and filter, take filtrate；
9) cook: described filtrate is put into high pressure stew cup, stews 9 minutes, add edible salt, you can obtain preventing phlegm from forming and stopping coughing soup；
10) simmer: ready preventing phlegm from forming and stopping coughing soup is poured in marmite, moderate heat boils to add after seething with excitement again to soup and pickles
Good rice, adds edible salt, covers pot cover, flame-out after simmering 18 minutes, more stewing 3 minutes, you can must have preventing phlegm from forming and stopping coughing work(
The steamed rice in clay pot of effect.
More specifically, described step 5) in lean meat fly the water time be 3 minutes.
It is furthermore preferred that the pot inner pressure that described high pressure stews is 78kpa.
Describe the know-why of the present invention above in association with specific embodiment.These descriptions are intended merely to explain the present invention's
Principle, and limiting the scope of the invention can not be construed to by any way.Based on explanation herein, the technology of this area
Personnel do not need to pay other specific embodiments that performing creative labour can associate the present invention, and these modes fall within
Within protection scope of the present invention.
Claims (5)
1. a kind of there is steamed rice in clay pot of functions of relieving cough and reducing phlegm and preparation method thereof it is characterised in that:
Calculate by weight, including following component: Rhizomadioscoreae 5-10 part, pear 10-15 part, lean meat 13-16 part, Bulbus Fritillariae Cirrhosae powder 1-2
Part, Cordyceps 13-18 part, rice 30-50 part, edible oil 10-20 part and edible salt 3-4 part；
The preparation method of the described steamed rice in clay pot with functions of relieving cough and reducing phlegm, sequentially includes the following steps:
1) remove the peel: by Rhizomadioscoreae and pear peeling；
2) clean: by step 1) in the Rhizomadioscoreae of peeling, pear, Cordyceps, lean meat, rice and Bulbus Fritillariae Cirrhosae powder clean up；
3) pickle: the rice cleaning up is poured in disk, adds edible oil, stir, place 1-2 hour；
4) cutting: by step 2) clean Rhizomadioscoreae cutting；
5) stripping and slicing: by step 2) clean pear go the heart stripping and slicing；
6) fly water: scald of short duration in boiled water for the lean meat cleaning up；
7) crush: described Rhizomadioscoreae section, Cordyceps, Bulbus Fritillariae Cirrhosae powder, lean meat are put into disintegrating machine together with pear block, adds clear water laggard
Row is broken, draws original slurry material；
8) filter: described original slurry material is put in pressure filter and carries out squeeze and filter, take filtrate；
9) cook: described filtrate is put into high pressure stew cup, stews 8-15 minute, add edible salt, you can obtain preventing phlegm from forming and stopping coughing soup；
10) simmer: ready preventing phlegm from forming and stopping coughing soup is poured in marmite, moderate heat boils what addition after seething with excitement again to soup was pickled
Rice, adds edible salt, covers pot cover, stops working after simmering 15-20 minute, more stewing 2-4 minute, you can must have preventing phlegm from forming and stopping coughing work(
The steamed rice in clay pot of effect.
2. according to instant soup of a kind of preventing phlegm from forming and stopping coughing described in claim 1 and preparation method thereof it is characterised in that: described step 5) in
Lean meat fly the water time be 2-4 minute.
3. according to instant soup of a kind of preventing phlegm from forming and stopping coughing described in claim 1 and preparation method thereof it is characterised in that: described high pressure stews
Pot inner pressure be 60-90kpa.
4. according to instant soup of a kind of preventing phlegm from forming and stopping coughing described in claim 1 and preparation method thereof it is characterised in that: described step 3) big
Rice is 6:1 with the ratio of edible oil.
5. according to instant soup of a kind of preventing phlegm from forming and stopping coughing described in claim 1 and preparation method thereof it is characterised in that: described edible oil
For Oleum Arachidis hypogaeae semen.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218646A (en) * | 1997-12-05 | 1999-06-09 | 姜衍忠 | Seasoning soup for cooked food and its preparing method |
| CN105288052A (en) * | 2015-12-02 | 2016-02-03 | 肖燕萍 | Yin-kidney-nourishing soup |
| CN105581305A (en) * | 2016-01-13 | 2016-05-18 | 江苏爱福特科技开发有限公司 | Preparation technology of snow pear and lean meat soup |
-
2016
- 2016-08-27 CN CN201610740217.5A patent/CN106360282A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218646A (en) * | 1997-12-05 | 1999-06-09 | 姜衍忠 | Seasoning soup for cooked food and its preparing method |
| CN105288052A (en) * | 2015-12-02 | 2016-02-03 | 肖燕萍 | Yin-kidney-nourishing soup |
| CN105581305A (en) * | 2016-01-13 | 2016-05-18 | 江苏爱福特科技开发有限公司 | Preparation technology of snow pear and lean meat soup |
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