CN107156615A - A kind of vinegar-pepper nutrition porridge of appetizing - Google Patents
A kind of vinegar-pepper nutrition porridge of appetizing Download PDFInfo
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- CN107156615A CN107156615A CN201710277988.XA CN201710277988A CN107156615A CN 107156615 A CN107156615 A CN 107156615A CN 201710277988 A CN201710277988 A CN 201710277988A CN 107156615 A CN107156615 A CN 107156615A
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- 239000006002 Pepper Substances 0.000 title claims abstract description 57
- 235000021395 porridge Nutrition 0.000 title claims abstract description 39
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 38
- 230000035764 nutrition Effects 0.000 title claims abstract description 38
- 240000007594 Oryza sativa Species 0.000 claims abstract description 75
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 75
- 235000009566 rice Nutrition 0.000 claims abstract description 75
- 150000003839 salts Chemical class 0.000 claims abstract description 49
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 43
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 37
- 229930182490 saponin Natural products 0.000 claims abstract description 37
- 150000007949 saponins Chemical class 0.000 claims abstract description 37
- 235000015067 sauces Nutrition 0.000 claims abstract description 33
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 239000011425 bamboo Substances 0.000 claims abstract description 29
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 23
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 23
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 23
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 23
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 23
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 23
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 23
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 23
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 23
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 23
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 23
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 18
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 235000019789 appetite Nutrition 0.000 claims abstract description 4
- 230000036528 appetite Effects 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 67
- 241001330002 Bambuseae Species 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 26
- 238000004140 cleaning Methods 0.000 claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 239000011780 sodium chloride Substances 0.000 claims description 22
- 239000011435 rock Substances 0.000 claims description 21
- 239000012266 salt solution Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 19
- 241000722363 Piper Species 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 235000020238 sunflower seed Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 241000405414 Rehmannia Species 0.000 claims description 5
- 230000005587 bubbling Effects 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 244000077995 Coix lacryma jobi Species 0.000 claims 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims 1
- 244000020551 Helianthus annuus Species 0.000 claims 1
- 235000003222 Helianthus annuus Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 16
- 241000196324 Embryophyta Species 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 239000000344 soap Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000002803 maceration Methods 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of vinegar-pepper nutrition porridge of appetizing, is related to nutrition porridge field, and the preparation method provided by glutinous rice, myotonin, coloured malt, saponin rice, pepper powder, spina date seed, radix scrophulariae, matrimony vine, hawthorn, dried bamboo shoots, salt, secret chilli oil sauce according to the present invention is made.The nutrition porridge not only vinegar-pepper delicious food, and there is Appetizing spleen-tonifying, it is often edible, the appetite of people can be significantly improved, the taste of people are nursed one's health, promotes human consumption's absorbability, the condition of people's health is kept.
Description
Technical field：
The present invention relates to nutrition porridge field, and in particular to a kind of vinegar-pepper nutrition porridge of appetizing.
Background technology：
Congee is one of favorite food of Chinese common people.The delicious flavour of congee, nutritious, intestines can be nourished by drinking porridge
Stomach, and energy Glycerin, will not both increase the burden of digestive system, and body obesity will not be caused again, and congee will turn into modern life
An indispensable part in work.
In actual life, people eat the congee of the single food materials such as glutinous rice congee, milled congee, maize gruel mostly, although also have
Certain health maintenance effect, but for the people bad to some functions of intestines and stomach, be often off one's feed or even be unwilling to eat.
The content of the invention：
The present invention provides a kind of vinegar-pepper nutrition porridge of appetizing, the nutrition porridge not only vinegar-pepper delicious food, and have Appetizing spleen-tonifying
Effect, it is often edible, the appetite of people can be significantly improved, the taste of people are nursed one's health, promotes human consumption's absorbability, keeps people to be good for
The condition of health.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of vinegar-pepper nutrition porridge of appetizing, it is characterised in that be made up of the formulation ratio of following parts by weight：
Glutinous rice 30-50g, myotonin 20-25g, coloured malt 15-20g, saponin rice 8-12g, pepper powder 5-8g, spina date seed 8-
12g, radix scrophulariae 10-15g, matrimony vine 10-15g, hawthorn 8-12g, dried bamboo shoots 10-15g, salt 20-30g, secret chilli oil sauce 25-35g.
It is preferred that, the vinegar-pepper nutrition porridge of appetizing is by glutinous rice 30g, myotonin 20g, coloured malt 15g, saponin rice 8g, pepper
Powder 5g, spina date seed 8g, radix scrophulariae 10g, matrimony vine 10g, hawthorn 8g, dried bamboo shoots 10g, salt 20g, secret chilli oil sauce 25g are made.
It is preferred that, the vinegar-pepper nutrition porridge of appetizing is by glutinous rice 40g, myotonin 22g, coloured malt 18g, saponin rice 10g, pepper
Powder 6g, spina date seed 10g, radix scrophulariae 12g, matrimony vine 12g, hawthorn 10g, dried bamboo shoots 12g, salt 25g, secret chilli oil sauce 28g are made.
It is preferred that, the vinegar-pepper nutrition porridge of appetizing is by glutinous rice 50g, myotonin 25g, coloured malt 20g, saponin rice 12g, pepper
Powder 8g, spina date seed 12g, radix scrophulariae 15g, matrimony vine 15g, hawthorn 12g, dried bamboo shoots 15g, salt 30g, secret chilli oil sauce 35g are made.
The preparation method of the vinegar-pepper nutrition porridge of appetizing is as follows：
Step one：Drained after the glutinous rice of above-mentioned parts by weight, myotonin, saponin rice, coloured malt, dried bamboo shoots are entered into water immersion respectively
It is standby；
The glutinous rice, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:50, pass through saline sook 25-
30 minutes, by SS saline soaked glutinous rice, can be quickly expand maceration inside glutinous rice was allowed to easily be cooked, can guarantee that again
Glutinous rice color after being cooked is sparkling and crystal-clear, improves the mouthfeel and color and luster of glutinous rice；
The myotonin, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:45, pass through saline sook
40-45 minutes, can be quickly expand maceration inside myotonin was allowed to easily be cooked, improves the mouthfeel and color and luster of glutinous rice；
The saponin rice, which is put into after cleaning in 30-35 DEG C of warm mixing water, soaks, and warm mixing water is by warm water, salt and rock sugar system
Into the part by weight of warm water, salt and rock sugar is 40：5:1, the percentage by weight of saponin rice and warm mixing water is 1:5, treat saponin rice
Warm mixing water is fully absorbed into expansion, the saponin rice after being soaked by warm mixing water has fully absorbed water, salt and rock sugar,
When cooking congee, saponin rice is more prone to be cooked, while the fresh fragrance of food is beautiful, and seems glittering and translucent, and color and luster is beautiful；
The coloured malt, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:100, pass through saline sook
15-20 minutes, the coloured malt after saline sook added the fragrance of coloured malt；
The dried bamboo shoots, which are put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:40, pass through saline sook 20-
25 minutes, the better tasting deliciousness of dried bamboo shoots after immersion was clear and melodious；
Step 2：After the spina date seed of above-mentioned parts by weight, radix scrophulariae, matrimony vine, hawthorn are cleaned, soak 20 minutes, take in clear water
Go out standby；
Step 3：The secret chilli oil sauce of above-mentioned parts by weight is heated to after bubbling, add successively above-mentioned parts by weight glutinous rice,
Myotonin, saponin rice, coloured malt, dried bamboo shoots, pepper powder, salt are stir-fried, after stir-frying 2-3 minutes, directly add 10 times of weight
The cold water of part, after heating is boiled, adds spina date seed, radix scrophulariae, matrimony vine, hawthorn, after stirring, 30 points of small fire Sealed steam cooking successively
Clock, pass fire standing to temperature control can be made into the vinegar-pepper nutrition porridge of appetizing at 30 DEG C or so.
The secret chilli oil sauce by parts by weight be 40 parts of lard, 20 parts of rock sugar, 15 parts of chopped chilli, 10 parts of vinegar, anistree 5 parts,
3 parts of dried orange peel, 10 parts of pimiento, 3 parts of spiceleaf, 2 parts of sunflower seeds, 2 parts of Semen sesami nigrum are made；
The specific preparation method of the secret chilli oil sauce is as follows：
Step one：By the chopped chilli of above-mentioned parts by weight, spiceleaf, anise, dried orange peel, the Radix Astragali, prepared rhizome of rehmannia and sunflower seeds by crushing
It is standby that compound is made in machine crushing；
Step 2：After the lard of above-mentioned parts by weight, rock sugar heating mixing, temperature control is at 70-80 DEG C, successively in addition
The compound of parts by weight is stated, uniform stirring is carried out while addition, after stirring 5-8 minutes, Guan Huo adds when temperature is near 30 DEG C
Plus stating the Semen sesami nigrum of parts by weight, and stir, treat that kettle temperature is cooled, that is, paste secret chilli oil sauce is made, can be by each
Plant container and hold preservation.
Fast food, ready-to-eat food can also be made up in the vinegar-pepper nutrition porridge of appetizing of industrial means, all to be opened comprising above-mentioned
Stomach the is vinegar-pepper formulation ratio of nutrition porridge and the manufacture craft of preparation method should all fall into protection scope of the present invention.
Beneficial effects of the present invention are：The present invention provides a kind of vinegar-pepper nutrition porridge of appetizing, by glutinous rice, myotonin, coloured malt,
The making that saponin rice, pepper powder, spina date seed, radix scrophulariae, matrimony vine, hawthorn, dried bamboo shoots, salt, secret chilli oil sauce are provided according to the present invention
Method is made.The nutrition porridge not only vinegar-pepper delicious food, and there is Appetizing spleen-tonifying, it is often edible, people can be significantly improved
Appetite, nurse one's health people taste, promote human consumption's absorbability, keep people health condition.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment one
A kind of vinegar-pepper nutrition porridge of appetizing, the vinegar-pepper nutrition porridge of appetizing is by glutinous rice 30g, myotonin 20g, coloured malt 15g, soap
Angle rice 8g, pepper powder 5g, spina date seed 8g, radix scrophulariae 10g, matrimony vine 10g, hawthorn 8g, dried bamboo shoots 10g, salt 20g, secret chilli oil sauce 25g
It is made.
The preparation method of the vinegar-pepper nutrition porridge of appetizing is as follows：
Step one：Drained after the glutinous rice of above-mentioned parts by weight, myotonin, saponin rice, coloured malt, dried bamboo shoots are entered into water immersion respectively
It is standby；
The glutinous rice, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:50, pass through saline sook 25-
30 minutes；
The myotonin, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:45, pass through saline sook
40-45 minutes；
The saponin rice, which is put into after cleaning in 30-35 DEG C of warm mixing water, soaks, and warm mixing water is by warm water, salt and rock sugar system
Into the part by weight of warm water, salt and rock sugar is 40：5:1, the percentage by weight of saponin rice and warm mixing water is 1:5, treat saponin rice
Warm mixing water is fully absorbed into expansion；
The coloured malt, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:100, pass through saline sook
15-20 minutes；
The dried bamboo shoots, which are put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:40, pass through saline sook 20-
25 minutes；
Step 2：After the spina date seed of above-mentioned parts by weight, radix scrophulariae, matrimony vine, hawthorn are cleaned, soak 20 minutes, take in clear water
Go out standby；
Step 3：The secret chilli oil sauce of above-mentioned parts by weight is heated to after bubbling, add successively above-mentioned parts by weight glutinous rice,
Myotonin, saponin rice, coloured malt, dried bamboo shoots, pepper powder, salt are stir-fried, after stir-frying 2-3 minutes, directly add 10 times of weight
The cold water of part, after heating is boiled, adds spina date seed, radix scrophulariae, matrimony vine, hawthorn, after stirring, 30 points of small fire Sealed steam cooking successively
Clock, pass fire standing to temperature control can be made into the vinegar-pepper nutrition porridge of appetizing at 30 DEG C or so.
The secret chilli oil sauce by parts by weight be 40 parts of lard, 20 parts of rock sugar, 15 parts of chopped chilli, 10 parts of vinegar, anistree 5 parts,
3 parts of dried orange peel, 10 parts of pimiento, 3 parts of spiceleaf, 2 parts of sunflower seeds, 2 parts of Semen sesami nigrum are made；
The specific preparation method of the secret chilli oil sauce is as follows：
Step one：By the chopped chilli of above-mentioned parts by weight, spiceleaf, anise, dried orange peel, the Radix Astragali, prepared rhizome of rehmannia and sunflower seeds by crushing
It is standby that compound is made in machine crushing；
Step 2：After the lard of above-mentioned parts by weight, rock sugar heating mixing, temperature control is at 70-80 DEG C, successively in addition
The compound of parts by weight is stated, uniform stirring is carried out while addition, after stirring 5-8 minutes, Guan Huo adds when temperature is near 30 DEG C
Plus stating the Semen sesami nigrum of parts by weight, and stir, treat that kettle temperature is cooled, that is, paste secret chilli oil sauce is made, can be by each
Plant container and hold preservation.
Embodiment two
A kind of vinegar-pepper nutrition porridge of appetizing, the vinegar-pepper nutrition porridge of appetizing is by glutinous rice 40g, myotonin 22g, coloured malt 18g, soap
Angle rice 10g, pepper powder 6g, spina date seed 10g, radix scrophulariae 12g, matrimony vine 12g, hawthorn 10g, dried bamboo shoots 12g, salt 25g, secret chilli oil sauce
28g is made.
The preparation method of the vinegar-pepper nutrition porridge of appetizing is as follows：
Step one：Drained after the glutinous rice of above-mentioned parts by weight, myotonin, saponin rice, coloured malt, dried bamboo shoots are entered into water immersion respectively
It is standby；
The glutinous rice, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:50, pass through saline sook 25-
30 minutes；
The myotonin, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:45, pass through saline sook
40-45 minutes；
The saponin rice, which is put into after cleaning in 30-35 DEG C of warm mixing water, soaks, and warm mixing water is by warm water, salt and rock sugar system
Into the part by weight of warm water, salt and rock sugar is 40：5:1, the percentage by weight of saponin rice and warm mixing water is 1:5, treat saponin rice
Warm mixing water is fully absorbed into expansion；
The coloured malt, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:100, pass through saline sook
15-20 minutes；
The dried bamboo shoots, which are put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:40, pass through saline sook 20-
25 minutes；
Step 2：After the spina date seed of above-mentioned parts by weight, radix scrophulariae, matrimony vine, hawthorn are cleaned, soak 20 minutes, take in clear water
Go out standby；
Step 3：The secret chilli oil sauce of above-mentioned parts by weight is heated to after bubbling, add successively above-mentioned parts by weight glutinous rice,
Myotonin, saponin rice, coloured malt, dried bamboo shoots, pepper powder, salt are stir-fried, after stir-frying 2-3 minutes, directly add 10 times of weight
The cold water of part, after heating is boiled, adds spina date seed, radix scrophulariae, matrimony vine, hawthorn, after stirring, 30 points of small fire Sealed steam cooking successively
Clock, pass fire standing to temperature control can be made into the vinegar-pepper nutrition porridge of appetizing at 30 DEG C or so.
The secret chilli oil sauce by parts by weight be 40 parts of lard, 20 parts of rock sugar, 15 parts of chopped chilli, 10 parts of vinegar, anistree 5 parts,
3 parts of dried orange peel, 10 parts of pimiento, 3 parts of spiceleaf, 2 parts of sunflower seeds, 2 parts of Semen sesami nigrum are made；
The specific preparation method of the secret chilli oil sauce is as follows：
Step one：By the chopped chilli of above-mentioned parts by weight, spiceleaf, anise, dried orange peel, the Radix Astragali, prepared rhizome of rehmannia and sunflower seeds by crushing
It is standby that compound is made in machine crushing；
Step 2：After the lard of above-mentioned parts by weight, rock sugar heating mixing, temperature control is at 70-80 DEG C, successively in addition
The compound of parts by weight is stated, uniform stirring is carried out while addition, after stirring 5-8 minutes, Guan Huo adds when temperature is near 30 DEG C
Plus stating the Semen sesami nigrum of parts by weight, and stir, treat that kettle temperature is cooled, that is, paste secret chilli oil sauce is made, can be by each
Plant container and hold preservation.
Embodiment three
A kind of vinegar-pepper nutrition porridge of appetizing, the vinegar-pepper nutrition porridge of appetizing is by glutinous rice 50g, myotonin 25g, coloured malt 20g, soap
Angle rice 12g, pepper powder 8g, spina date seed 12g, radix scrophulariae 15g, matrimony vine 15g, hawthorn 12g, dried bamboo shoots 15g, salt 30g, secret chilli oil sauce
35g is made.
The preparation method of the vinegar-pepper nutrition porridge of appetizing is as follows：
Step one：Drained after the glutinous rice of above-mentioned parts by weight, myotonin, saponin rice, coloured malt, dried bamboo shoots are entered into water immersion respectively
It is standby；
The glutinous rice, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:50, pass through saline sook 25-
30 minutes；
The myotonin, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:45, pass through saline sook
40-45 minutes；
The saponin rice, which is put into after cleaning in 30-35 DEG C of warm mixing water, soaks, and warm mixing water is by warm water, salt and rock sugar system
Into the part by weight of warm water, salt and rock sugar is 40：5:1, the percentage by weight of saponin rice and warm mixing water is 1:5, treat saponin rice
Warm mixing water is fully absorbed into expansion；
The coloured malt, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:100, pass through saline sook
15-20 minutes；
The dried bamboo shoots, which are put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:40, pass through saline sook 20-
25 minutes；
Step 2：After the spina date seed of above-mentioned parts by weight, radix scrophulariae, matrimony vine, hawthorn are cleaned, soak 20 minutes, take in clear water
Go out standby；
Step 3：The secret chilli oil sauce of above-mentioned parts by weight is heated to after bubbling, add successively above-mentioned parts by weight glutinous rice,
Myotonin, saponin rice, coloured malt, dried bamboo shoots, pepper powder, salt are stir-fried, after stir-frying 2-3 minutes, directly add 10 times of weight
The cold water of part, after heating is boiled, adds spina date seed, radix scrophulariae, matrimony vine, hawthorn, after stirring, 30 points of small fire Sealed steam cooking successively
Clock, pass fire standing to temperature control can be made into the vinegar-pepper nutrition porridge of appetizing at 30 DEG C or so.
The secret chilli oil sauce by parts by weight be 40 parts of lard, 20 parts of rock sugar, 15 parts of chopped chilli, 10 parts of vinegar, anistree 5 parts,
3 parts of dried orange peel, 10 parts of pimiento, 3 parts of spiceleaf, 2 parts of sunflower seeds, 2 parts of Semen sesami nigrum are made；
The specific preparation method of the secret chilli oil sauce is as follows：
Step one：By the chopped chilli of above-mentioned parts by weight, spiceleaf, anise, dried orange peel, the Radix Astragali, prepared rhizome of rehmannia and sunflower seeds by crushing
It is standby that compound is made in machine crushing；
Step 2：After the lard of above-mentioned parts by weight, rock sugar heating mixing, temperature control is at 70-80 DEG C, successively in addition
The compound of parts by weight is stated, uniform stirring is carried out while addition, after stirring 5-8 minutes, Guan Huo adds when temperature is near 30 DEG C
Plus stating the Semen sesami nigrum of parts by weight, and stir, treat that kettle temperature is cooled, that is, paste secret chilli oil sauce is made, can be by each
Plant container and hold preservation.
Claims (5)
- The vinegar-pepper nutrition porridge 1. one kind is whetted the appetite, it is characterised in that be made up of the formulation ratio of following parts by weight：Glutinous rice 30-50g, myotonin 20-25g, coloured malt 15-20g, saponin rice 8-12g, pepper powder 5-8g, spina date seed 8-12g, Radix scrophulariae 10-15g, matrimony vine 10-15g, hawthorn 8-12g, dried bamboo shoots 10-15g, salt 20-30g, secret chilli oil sauce 25-35g；The preparation method of the vinegar-pepper nutrition porridge of appetizing is as follows：Step one：By the glutinous rice of above-mentioned parts by weight, myotonin, saponin rice, coloured malt, dried bamboo shoots enter respectively water immersion after drain it is standby With；The glutinous rice, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:50, divided by saline sook 25-30 Clock；The myotonin, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:45, pass through saline sook 40-45 Minute；The saponin rice, which is put into after cleaning in 30-35 DEG C of warm mixing water, soaks, and warm mixing water is made up of warm water, salt and rock sugar, temperature The part by weight of water, salt and rock sugar is 40：5:1, the percentage by weight of saponin rice and warm mixing water is 1:5, treat saponin rice by temperature Mixing water fully absorbs expansion；The coloured malt, which is put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:100, pass through saline sook 15- 20 minutes；The dried bamboo shoots, which are put into after cleaning in salt solution, to be soaked, and the percentage by weight of salt and water is 1:40, divided by saline sook 20-25 Clock；Step 2：After the spina date seed of above-mentioned parts by weight, radix scrophulariae, matrimony vine, hawthorn are cleaned, soak 20 minutes, take out standby in clear water With；Step 3：The secret chilli oil sauce of above-mentioned parts by weight is heated to after bubbling, glutinous rice, the adlay of above-mentioned parts by weight are added successively Rice, saponin rice, coloured malt, dried bamboo shoots, pepper powder, salt are stir-fried, after stir-frying 2-3 minutes, directly add 10 times of parts by weight Cold water, after heating is boiled, adds spina date seed, radix scrophulariae, matrimony vine, hawthorn successively, after stirring, small fire Sealed steam cooking 30 minutes, Close fire and stand and can be made into the vinegar-pepper nutrition porridge of appetizing at 30 DEG C or so to temperature control.
- 2. a kind of vinegar-pepper nutrition porridge of appetizing according to claim 1, it is characterised in that preferred, the vinegar-pepper battalion of appetizing Support congee by glutinous rice 30g, myotonin 20g, coloured malt 15g, saponin rice 8g, pepper powder 5g, spina date seed 8g, radix scrophulariae 10g, matrimony vine 10g, Hawthorn 8g, dried bamboo shoots 10g, salt 20g, secret chilli oil sauce 25g are made.
- 3. a kind of vinegar-pepper nutrition porridge of appetizing according to claim 1, it is characterised in that preferred, the vinegar-pepper battalion of appetizing Congee is supported by glutinous rice 40g, myotonin 22g, coloured malt 18g, saponin rice 10g, pepper powder 6g, spina date seed 10g, radix scrophulariae 12g, matrimony vine 12g, hawthorn 10g, dried bamboo shoots 12g, salt 25g, secret chilli oil sauce 28g are made.
- 4. a kind of vinegar-pepper nutrition porridge of appetizing according to claim 1, it is characterised in that preferred, the vinegar-pepper battalion of appetizing Congee is supported by glutinous rice 50g, myotonin 25g, coloured malt 20g, saponin rice 12g, pepper powder 8g, spina date seed 12g, radix scrophulariae 15g, matrimony vine 15g, hawthorn 12g, dried bamboo shoots 15g, salt 30g, secret chilli oil sauce 35g are made.
- 5. a kind of vinegar-pepper nutrition porridge of appetizing according to claim 1, it is characterised in that the secret chilli oil sauce is by parts by weight For 40 parts of lard, 20 parts of rock sugar, 15 parts of chopped chilli, 10 parts of vinegar, anistree 5 parts, 3 parts of dried orange peel, 10 parts of pimiento, 3 parts of spiceleaf, sunflower 2 parts of seed, 2 parts of Semen sesami nigrum are made；The specific preparation method of the secret chilli oil sauce is as follows：Step one：The chopped chilli of above-mentioned parts by weight, spiceleaf, anise, dried orange peel, the Radix Astragali, prepared rhizome of rehmannia and sunflower seeds are passed through into pulverizer powder It is broken that compound is made is standby；Step 2：After the lard of above-mentioned parts by weight, rock sugar heating mixing, temperature control is added above-mentioned heavy at 70-80 DEG C, successively The compound of part is measured, uniform stirring is carried out while addition, after stirring 5-8 minutes, Guan Huo, when temperature is near 30 DEG C in addition The Semen sesami nigrum of parts by weight is stated, and is stirred, treats that kettle temperature is cooled, that is, paste secret chilli oil sauce is made, can be held by various Device holds preservation.
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| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN102423073A (en) * | 2011-11-28 | 2012-04-25 | 李超建 | Diet for dietotherapy and health preservation |
| CN104286671A (en) * | 2014-10-22 | 2015-01-21 | 安徽燕之坊食品有限公司 | Healthy five-cereal porridge and preparation method thereof |
| CN105475813A (en) * | 2015-11-22 | 2016-04-13 | 济南多舜信息科技有限公司 | Qi-replenishing blood-nourishing nutritious congee and preparation method thereof |
| CN106071733A (en) * | 2016-07-11 | 2016-11-09 | 黄群德 | A kind of sedative health-care food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN102423073A (en) * | 2011-11-28 | 2012-04-25 | 李超建 | Diet for dietotherapy and health preservation |
| CN104286671A (en) * | 2014-10-22 | 2015-01-21 | 安徽燕之坊食品有限公司 | Healthy five-cereal porridge and preparation method thereof |
| CN105475813A (en) * | 2015-11-22 | 2016-04-13 | 济南多舜信息科技有限公司 | Qi-replenishing blood-nourishing nutritious congee and preparation method thereof |
| CN106071733A (en) * | 2016-07-11 | 2016-11-09 | 黄群德 | A kind of sedative health-care food |
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