CN110881611A - Method for making eight-treasure porridge - Google Patents
Method for making eight-treasure porridge Download PDFInfo
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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- 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
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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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Abstract
The invention discloses a method for making eight-treasure porridge, which is characterized by comprising the following steps: s1, preparing raw materials according to the weight part ratio of the components; s2, putting the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in a steam boiler in two batches, and fishing out the two batches of the two; s3, boiling and soaking in sequence in a high-pressure reaction tank; s4, transferring the mixture into a stirrer for stirring, and then transferring the mixture into a boiler; s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and decocting; s6, transferring to a stirrer, adding the hollow jujube, and decocting; s7, adding white sugar, raisin and cooked sesame when eating, and the invention relates to the technical field of eight-treasure porridge preparation. The invention solves the problems that the existing eight-treasure porridge preparation method has no steam process, and simultaneously, the raw materials are put into a pot for cooking, and the cooked eight-treasure porridge has poor taste and color.
Description
Technical Field
The invention relates to the technical field of eight-treasure porridge making, in particular to a method for making eight-treasure porridge.
Background
Eight-treasure porridge, also called as Laba porridge, Buddha porridge, and traditional Chinese festival food. Is porridge decocted by a plurality of food materials in laba. The Chinese Nansong and Wen civilians drafted "Wulin old affairs" that: the porridge is made of walnut, pine nut, milk and mushroom, persimmon, chestnut and the like, and is called the porridge of Laba. The eight-treasure porridge has the functions of invigorating spleen and stomach, eliminating stagnation, reducing weight, benefiting vital energy and tranquilizing. Can be used for diet therapy of obesity and neurasthenia, and can also be used as daily health food.
The existing eight-ingredient porridge preparation method has no steam process, and simultaneously, the raw materials are put into a pot for cooking, so that the cooked eight-ingredient porridge has poor taste and poor color.
Disclosure of Invention
The invention aims to solve the problems that in the existing eight-ingredient porridge making method, a steam process is not available, and raw materials are put into a pot to be boiled during preparation, so that the boiled eight-ingredient porridge is poor in taste and color.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for making eight-treasure porridge comprises the following steps:
s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;
s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;
s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;
s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;
s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;
s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;
s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.
Preferably, in the S1, the raw materials are in parts by weight: 40-60 parts of jiangdou, 35-60 parts of kidney bean, 45-70 parts of peanut, 50-70 parts of rice, 60-80 parts of jiangmi, 25-45 parts of barley, 30-50 parts of sorghum rice, 30-45 parts of hollow jujube, 20-40 parts of raisin, 90-110 parts of white sugar, 1-10 parts of sesame and 2-12 parts of carboxymethyl cellulose.
Preferably, in the step S2, the weight part of the added water is 300-800 parts, the steam boiler is set to be on fire, and the time is 10-20 min.
Preferably, in the S3, the weight part of the water is 200-600 parts, the mixture is heated in a steam boiler for 20-40min and then transferred into a high-pressure reaction tank, the pressure of the high-pressure reaction tank is 0.03-0.08MP, the reaction time is 15-30min, and the high-pressure reaction tank is closed and soaked for 5-12h during soaking.
Preferably, in the step S4, the weight part of the added water is 500-1200 parts, the steam boiler is set to be on fire, and the time is 20-50 min.
Preferably, in S5, the steam boiler is opened to atmosphere, and steam is added into the boiler to boil for 20-40min, and the steam boiler is set to be on medium fire to boil for 1.5-2.5h during boiling.
Preferably, in the step S6, during boiling, the steam pot is set to be on medium fire for boiling for 10-30 min.
Compared with the prior art, the invention has the following beneficial effects: the eight-treasure porridge prepared by the process is finally boiled into thick soup to be pasty, rice grains are boiled and exploded, water is absorbed, rice milk is boiled out, white sugar, raisin and cooked sesame are added, the mixture is uniformly stirred, the taste is fragrant and beautiful, the color is ruddy, the taste is fragrant and sweet, and the eight-treasure porridge is soft and is suitable for people of all ages; the eight-treasure porridge prepared by the process is suitable for being prepared in a large scale by catering enterprises, and the preparation method is not popular, so that the eight-treasure porridge is not easy to be processed by families.
Drawings
The invention is described in further detail below with reference to the following figures and detailed description:
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are only used for matching with the disclosure of the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions under which the present invention can be implemented, so that the present invention has no technical significance, and any structural modification, ratio relationship change, or size adjustment should still fall within the scope of the present invention without affecting the efficacy and the achievable purpose of the present invention. In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.
Example 1: a method for making eight-treasure porridge comprises the following steps:
s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;
s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;
s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;
s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;
s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;
s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;
s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.
In the S1, the raw materials are in parts by weight: 42 parts of jiangdou, 38 parts of kidney bean, 48 parts of peanut, 55 parts of rice, 62 parts of glutinous rice, 28 parts of barley, 32 parts of sorghum rice, 35 parts of hollow jujube, 25 parts of raisin, 95 parts of white sugar, 2 parts of sesame and 3 parts of carboxymethyl cellulose.
In the step S2, 400 parts by weight of water is added, and the steam boiler is set to be on big fire for 12 min.
And in the step S3, 200 parts by weight of water is added, the mixture is heated in a steam boiler for 20min and then transferred into a high-pressure reaction tank, the pressure of the high-pressure reaction tank is 0.03MP, the reaction time is 15min, and when the mixture is soaked, the high-pressure reaction tank is closed and soaked for 5 h.
In the step S4, 600 parts by weight of water is added, and the steam boiler is set to be on big fire for 25 min.
And in the step S5, the steam pot is opened to the atmosphere, steam is put into the pot, the pot is boiled for 25min, and the steam pot is set to be on medium fire during boiling and is boiled for 1.8 h.
In the step S6, during decoction, the steam pot is set to be on medium fire for decoction for 15 min.
Example 2: a method for making eight-treasure porridge comprises the following steps:
s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;
s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;
s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;
s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;
s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;
s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;
s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.
In the S1, the raw materials are in parts by weight: 50 parts of JiangDou, 45 parts of kidney beans, 55 parts of peanuts, 60 parts of rice, 70 parts of JiangMi, 35 parts of barley, 38 parts of sorghum rice, 39 parts of hollow jujubes, 31 parts of raisins, 101 parts of white sugar, 5 parts of sesame and 6 parts of carboxymethyl cellulose.
In the step S2, 600 parts by weight of water is added, and the steam boiler is set to be on big fire for 15 min.
And in the step S3, 400 parts by weight of water is added, the mixture is heated in a steam boiler for 30min and then transferred into a high-pressure reaction tank, the pressure of the high-pressure reaction tank is 0.05MP, the reaction time is 22min, and when the mixture is soaked, the high-pressure reaction tank is closed and soaked for 8 h.
In the step S4, 800 parts of water are added, and the steam boiler is set to be on strong fire for 40 min.
And in the step S5, the steam pot is opened to the atmosphere, steam is put into the pot, the pot is boiled for 35min, and the steam pot is set to be on medium fire during boiling and is boiled for 2 h.
In the step S6, during decoction, the steam pot is set to be on medium fire for decoction for 20 min.
Example 3: a method for making eight-treasure porridge comprises the following steps:
s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;
s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;
s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;
s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;
s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;
s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;
s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.
In the S1, the raw materials are in parts by weight: 58 parts of JiangDou, 55 parts of kidney bean, 65 parts of peanut kernel, 65 parts of rice, 75 parts of JiangMi, 42 parts of barley, 48 parts of sorghum rice, 43 parts of hollow jujube, 36 parts of raisin, 105 parts of white sugar, 8 parts of sesame and 10 parts of carboxymethyl cellulose.
In the step S2, 750 parts of water is added, and the steam boiler is set to be on big fire for 18 min.
And in the step S3, 600 parts by weight of water is added, the mixture is heated in a steam boiler for 40min and then transferred into a high-pressure reaction tank, the pressure of the high-pressure reaction tank is 0.08MP, the reaction time is 30min, and when the mixture is soaked, the high-pressure reaction tank is closed and soaked for 12 h.
In the step S4, 1200 parts by weight of water is added, and the steam boiler is set to be on strong fire for 50 min.
And in the step S5, the steam pot is opened to the atmosphere, steam is put into the pot, the pot is boiled for 37min, and the steam pot is set to be on medium fire during boiling and is boiled for 2.3 h.
In the step S6, during decoction, the steam boiler is set to be on medium fire for decoction for 28 min.
Example 4: the preparation method comprises the steps of selecting and mixing the following components in parts by weight, namely, the jiangdou, the kidney beans, the peanuts, the rice, the glutinous rice, the barley, the sorghum rice, the hollow jujubes, the raisins, the white sugar, the sesame and the carboxymethyl cellulose, and putting the mixture into a common pot for boiling to obtain a finished product.
Example 5: the raw materials provided by the invention are used for preparing the eight-treasure porridge by using the process of the invention but using a common pot without a steam process: preparing raw materials according to the weight part ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose; adding water into a common pot, and starting to boil the water; putting the Jiangdou and the kidney bean into a steam boiler, adding carboxymethyl cellulose, and transferring into a high-pressure reaction tank for boiling and soaking in sequence; adding water into the common pot again, and opening the common pot; adding peanut, barley, rice, polished glutinous rice and sorghum rice, and decocting; adding hollow jujube and decocting; when the product is eaten, the white sugar, the raisin and the cooked sesame are added and stirred uniformly to obtain a finished product.
Example 6: the finished product in example 1, the finished product in example 4 and the finished product in example 5 were selected respectively, and then 100 persons tasted respectively to conduct market research:
| poor comment (human) | In general (human) | Good comment (human) | |
| The final product of example 1 | 2 | 2 | 96 |
| Example 4 the final product | 85 | 5 | 10 |
| The final product of example 5 | 10 | 50 | 40 |
The finished products of example 1 were given a bad rating of 2 people, as well as the finished products of example 2 and example 3, and the reasons given dislike sweet foods.
In conclusion, the finished product in the embodiment 1 is popular with the public, the recognition degree is high, and the eight-treasure porridge prepared by the invention is fragrant and beautiful in taste, ruddy in color and luster, and fragrant, sweet and soft in mouthfeel; the finished product in example 4, the eight-treasure porridge prepared by the common method, has very low acceptance; the finished product in example 5, using the flow of the present invention but no steam process, was more acceptable than the finished product in example 4 but less acceptable than the finished product in example 1.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (7)
1. The making method of the eight-treasure porridge is characterized by comprising the following steps:
s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;
s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;
s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;
s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;
s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;
s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;
s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.
2. The making method of the eight-treasure porridge according to claim 1, wherein the raw materials in the S1 are in parts by weight: 40-60 parts of jiangdou, 35-60 parts of kidney bean, 45-70 parts of peanut, 50-70 parts of rice, 60-80 parts of jiangmi, 25-45 parts of barley, 30-50 parts of sorghum rice, 30-45 parts of hollow jujube, 20-40 parts of raisin, 90-110 parts of white sugar, 1-10 parts of sesame and 2-12 parts of carboxymethyl cellulose.
3. The method for preparing eight-treasure porridge as claimed in claim 1, wherein the water is added in an amount of 800 parts by weight in S2, and the steam boiler is set to fire for 10-20 min.
4. The method for preparing eight-treasure porridge according to claim 1, wherein in S3, after heating in a steam boiler for 20-40min, the eight-treasure porridge is transferred into a high pressure reaction tank, the pressure of the high pressure reaction tank is 0.03-0.08MP, the reaction time is 15-30min, and when soaking, the high pressure reaction tank is closed and soaked for 5-12 h.
5. The method for preparing eight-treasure porridge as claimed in claim 1, wherein the water is added in an amount of 500-1200 parts by weight in S4, and the steam boiler is set to fire for 20-50 min.
6. The method for making eight-treasure porridge according to claim 1, wherein in S5, the steam pot is opened to atmosphere, steam is put into the pot, and the cooking is performed for 20-40min, and during the cooking, the steam pot is set to be on medium fire and the cooking is performed for 1.5-2.5 h.
7. The method for preparing eight-treasure porridge according to claim 1, wherein in S6, during boiling, a steam pot is set to be on medium fire for boiling for 10-30 min.
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| CN101088373A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of sweet cory gruel food |
| CN104585641A (en) * | 2013-11-01 | 2015-05-06 | 丰益(上海)生物技术研发中心有限公司 | Coarse cereal food and preparation method thereof |
| CN105146312A (en) * | 2015-10-22 | 2015-12-16 | 四川省汇泉罐头食品有限公司 | Preparation method of eight-ingredient porridge |
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