CN110973463A - Rose porridge and preparation method thereof - Google Patents
Rose porridge and preparation method thereof Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to the technical field of rose porridge, and provides rose porridge which comprises the following components in parts by weight: 2-6 parts of rice, 2-6 parts of glutinous rice, 2-5 parts of sago, 2-8 parts of rose sauce, 2-4 parts of rose, 1-3 parts of Chinese yam, 0.5-1.5 parts of red date, 1-3 parts of strawberry, 0.5-1 part of black tea, 0.5-1 part of medlar, 0.5-1.5 parts of rock candy and 64-79 parts of chicken soup. According to the technical scheme, rice, sticky rice and sago are used as main raw materials, the Chinese yam is used as an ingredient, the rose sauce, the rose, the red dates, the strawberry, the black tea, the medlar and the rock sugar are used as the ingredient and the seasoning at the same time, the taste is fragrant and glutinous, the natural chicken soup and the plant fruit fragrance are provided, the nutrition is richer, the chemical flavoring agent is avoided being used, and the health of people is facilitated.
Description
Technical Field
The invention relates to the technical field of porridge products, in particular to rose porridge and a making method thereof.
Background
The porridge is a popular food, and is beneficial to the health of people. The varieties of porridge products are various, and the rose porridge is taken as one of the porridge products and is popular among people of all ages.
The prior art for making rose porridge in families and restaurants is as follows: firstly, rice is added after the chicken soup is boiled, the fire is adjusted to be small after the chicken soup is boiled again, the chicken soup is boiled for ten minutes to thirty minutes, rose and seasonings are added, and the chicken soup can be eaten after being boiled for three to five minutes. The rose porridge in the prior art is simple in preparation method, but the raw materials of the rose porridge in the prior art use rice and rose as main raw materials, and the nutrient components are relatively single.
How to effectively solve the technical problems is a problem to be solved by the technical personnel in the field at present.
Disclosure of Invention
In order to solve the above technical problems or at least partially solve the above technical problems, the present invention provides a rose porridge and a method for making the same.
The rose porridge comprises the following components in parts by weight: 2-6 parts of rice, 2-6 parts of glutinous rice, 2-5 parts of sago, 2-8 parts of rose sauce, 2-4 parts of rose, 1-3 parts of Chinese yam, 0.5-1.5 parts of red date, 1-3 parts of strawberry, 0.5-1 part of black tea, 0.5-1 part of medlar, 0.5-1.5 parts of rock candy and 64-79 parts of chicken soup.
In the invention, the weight parts and the mixture ratio of the rice, the sticky rice, the sago, the pumpkin, the Chinese yam, the red date and the medlar directly influence the ripeness degree and the taste of the rose porridge. Typical but not limiting parts by weight of rice are 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, typical but not limiting parts by weight of glutinous rice are 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, typical but not limiting parts by weight of sago are 2 parts, 3 parts, 3.5 parts, 4 parts, 5 parts, typical but not limiting parts by weight of rose paste are 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, typical but not limiting parts by weight of rose are 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, typical but not limiting parts by weight of yam are 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, typical but not limiting parts by weight of red date are 0.5 part, 0.8 part, 1 part, 1.2 parts, 1.5 parts, typical but not limiting parts by weight of strawberry are 1 part, 1.5 parts, 2.5 parts, 3 parts, 0.5 parts, 0.8 parts, 1 part, 1.2 parts, 1.5 parts by weight of black tea, and not limiting parts by weight of strawberry are 1 part, 1.5 parts, 2.5 parts, 2 parts, 3, 0.6 part, 0.8 part, 0.9 part and 1 part, typical but not limiting parts by weight of medlar are 0.5 part, 0.7 part, 0.8 part, 0.9 part and 1 part, typical but not limiting parts by weight of crystal sugar are 0.5 part, 0.8 part, 1 part, 1.3 part and 1.5 parts, and typical but not limiting parts by weight of chicken soup are 66 parts, 68 parts, 71 parts, 74 parts and 76 parts.
Optionally, the rose porridge further comprises 1-3 parts of cranberry sauce, 1.5-2.5 parts of cranberry, 1-3 parts of honey, 0.05-0.15 part of salt, 0.02-0.05 part of sesame oil and 0.45-0.85 part of brown sugar.
In the invention, the weight ratio of the hawthorn and the apple directly influences the taste of the rose porridge. Typical but not limiting parts by weight of cranberry paste are 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, typical but not limiting parts by weight of cranberry are 1.5 parts, 1.8 parts, 2 parts, 2.3 parts, 2.5 parts, typical but not limiting parts by weight of honey are 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, typical but not limiting parts by weight of salt are 0.05 part, 0.07 part, 0.1 part, 0.12 part, 0.15 part, typical but not limiting parts by weight of sesame oil are 0.02 part, 0.03 part, 0.035 part, 0.04 part, 0.05 part, typical but not limiting parts by weight of brown sugar are 0.45 part, 0.5 part, 0.6 part, 0.7 part, 0.85 part.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into the chicken soup in the porridge cooking pot and cooking for 25-35 minutes;
adding the yam, the red dates and the medlar according to the formula amount into a porridge cooking pot, and continuously cooking for 4-7 minutes;
and adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot, and continuously cooking for 3-6 minutes to obtain the rose porridge.
The preparation method of the invention comprises the steps of boiling rice and glutinous rice, adding Chinese yam, red date and medlar for boiling, and finally adding sago, rose jam, rose, strawberry, black tea and crystal sugar. The obtained rose porridge is sticky and smooth, and has clear color and retained nutritional components.
Optionally, before the glutinous rice is put into the porridge cooking pot, the glutinous rice is washed and then is respectively soaked in water at normal temperature for 25 to 40 minutes.
Optionally, the Chinese yam is respectively washed, peeled and cut into blocks in sequence before being put into a porridge cooking pot;
cleaning rose before putting the rose into a porridge cooking pot;
after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
Optionally, the cranberry sauce, cranberry, salt and brown sugar are added in formula amount while the rock sugar is added into the porridge cooking pot.
Optionally, adding sesame oil and honey in a formula amount into the porridge cooking pot after 1-2 minutes of adding crystal sugar into the porridge cooking pot.
Optionally, the rose porridge is quantitatively hot canned.
The hot canned rose porridge can be stored at room temperature or cooled. The invention can carry out sanitation monitoring on canned rose porridge by adopting a sanitation detection instrument in the prior art, and can also carry out sanitation monitoring on the rose porridge before canning.
The rose porridge is quickly cooled after canning, and aims to keep the rose porridge fresh and bring convenience for people to eat.
Optionally, the rose porridge is hot canned by using a packaging film without a plasticizer. The packaging film without the plasticizer plays a role in safe and sanitary packaging of the rose porridge, and meanwhile, the safety and the sanitation of people eating the rose porridge are kept.
According to the invention, rice, sticky rice and sago are used as main raw materials, Chinese yam is used as an auxiliary material, rose sauce, rose, red dates, strawberries, black tea, medlar and crystal sugar are used as auxiliary materials and seasonings at the same time, the taste is fragrant and glutinous, the chicken soup has natural chicken soup and plant fruit fragrance, the nutrition is richer, a chemical flavoring agent is avoided, and the health of people is facilitated.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described in detail with reference to the following examples. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. The following examples are intended to illustrate the invention, but not to limit it. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention, are within the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art.
Example 1
The rose porridge comprises the following components in parts by weight: 2 parts of rice, 6 parts of sticky rice, 2 parts of sago, 8 parts of rose sauce, 2 parts of rose, 3 parts of Chinese yam, 0.5 part of red date, 3 parts of strawberry, 0.5 part of black tea, 1 part of medlar, 0.5 part of rock candy and 79 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 25 minutes at the temperature of 102 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 4 minutes at the cooking temperature of 104 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula amount, and continuously cooking for 3 minutes at the cooking temperature of 100 ℃ to obtain the rose porridge.
Example 2
The rose porridge comprises the following components in parts by weight: 6 parts of rice, 2 parts of sticky rice, 5 parts of sago, 2 parts of rose sauce, 4 parts of rose, 1 part of Chinese yam, 1.5 parts of red date, 1 part of strawberry, 1 part of black tea, 0.5 part of medlar, 1.5 parts of rock candy and 64 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 35 minutes at the temperature of 98 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 7 minutes at the cooking temperature of 99 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula amount, and continuously cooking for 6 minutes at the cooking temperature of 98 ℃ to obtain the rose porridge.
Example 3
The rose porridge comprises the following components in parts by weight: 6 parts of rice, 6 parts of glutinous rice, 5 parts of sago, 8 parts of rose sauce, 4 parts of rose, 3 parts of Chinese yam, 1.5 parts of red date, 3 parts of strawberry, 1 part of black tea, 1 part of medlar, 1.5 parts of rock candy and 79 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 35 minutes at the temperature of 103 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 7 minutes at the cooking temperature of 104 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula amount, and continuously cooking for 6 minutes at the cooking temperature of 100 ℃ to obtain the rose porridge.
Example 4
The rose porridge comprises the following components in parts by weight: 2 parts of rice, 2 parts of glutinous rice, 2 parts of sago, 2 parts of rose sauce, 2 parts of rose, 1 part of Chinese yam, 0.5 part of red date, 1 part of strawberry, 0.5 part of black tea, 0.5 part of medlar, 0.5 part of rock candy and 64 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into the chicken soup in the porridge cooking pot, and cooking for 25 minutes at the temperature of 98 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 4 minutes at the cooking temperature of 99 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula ratio, and continuously cooking for 3 minutes at the cooking temperature of 98 ℃ to obtain the rose porridge.
Example 5
The rose porridge comprises the following components in parts by weight: 3 parts of rice, 5 parts of sticky rice, 3 parts of sago, 6 parts of rose sauce, 2 parts of rose, 2.5 parts of Chinese yam, 0.8 part of red date, 1.5 parts of strawberry, 0.9 part of black tea, 0.7 part of medlar, 1.3 parts of rock candy and 68 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 28 minutes at 100 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 5 minutes at the cooking temperature of 102 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula ratio, and continuously cooking for 4 minutes at the cooking temperature of 99 ℃ to obtain the rose porridge.
Example 6
The rose porridge comprises the following components in parts by weight: 4 parts of rice, 5 parts of sticky rice, 3.5 parts of sago, 6 parts of rose sauce, 3 parts of rose, 2 parts of Chinese yam, 1.2 parts of red date, 1.5 parts of strawberry, 0.8 part of black tea, 0.8 part of medlar, 0.8 part of rock candy and 74 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 26 minutes at 99 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 4 minutes at the cooking temperature of 101 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula amount, and continuously cooking for 5 minutes at the cooking temperature of 98.5 ℃ to obtain the rose porridge.
Example 7
The rose porridge comprises the following components in parts by weight: 4 parts of rice, 5 parts of sticky rice, 3 parts of sago, 6 parts of rose sauce, 3 parts of rose, 2.5 parts of Chinese yam, 0.8 part of red date, 2.5 parts of strawberry, 0.6 part of black tea, 0.9 part of medlar, 0.8 part of rock candy and 68 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into the chicken soup in the porridge cooking pot, and cooking for 25 minutes at the temperature of 98 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 5 minutes at the cooking temperature of 105 ℃;
and adding the sago, the rose sauce, the rose, the strawberry, the black tea and the rock candy into the porridge cooking pot according to the formula amount, and continuously cooking for 5.5 minutes at the cooking temperature of 99.5 ℃ to obtain the rose porridge.
Example 8
The rose porridge comprises the following components in parts by weight: 4 parts of rice, 6 parts of glutinous rice, 3.5 parts of sago, 8 parts of rose sauce, 3 parts of rose, 3 parts of Chinese yam, 1 part of red date, 3 parts of strawberry, 0.8 part of black tea, 1 part of medlar, 1 part of rock candy and 79 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 30 minutes at the temperature of 102 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuing cooking for 5.5 minutes at the cooking temperature of 104 ℃;
and adding the sago, the rose sauce, the rose, the strawberry, the black tea and the rock candy into the porridge cooking pot according to the formula amount, and continuously cooking for 4.5 minutes at the cooking temperature of 98.5 ℃ to obtain the rose porridge.
Example 9
The rose porridge comprises the following components in parts by weight: 6 parts of rice, 3 parts of sticky rice, 5 parts of sago, 4 parts of rose sauce, 4 parts of rose, 1.5 parts of Chinese yam, 1.5 parts of red date, 1.5 parts of strawberry, 1 part of black tea, 0.7 part of medlar, 1.5 parts of rock candy and 68 parts of chicken soup.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 35 minutes at 99 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 7 minutes at the cooking temperature of 101 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula ratio, and continuously cooking for 6 minutes at the cooking temperature of 102 ℃ to obtain the rose porridge.
Example 10
The rose porridge comprises the following components in parts by weight: 3 parts of rice, 5 parts of sticky rice, 3 parts of sago, 7 parts of rose sauce, 2.5 parts of rose, 2.5 parts of Chinese yam, 0.7 part of red date, 2.5 parts of strawberry, 0.6 part of black tea, 0.8 part of medlar, 0.7 part of rock candy, 74 parts of chicken soup, 1.5 parts of cranberry sauce, 2.3 parts of cranberry, 1.5 parts of honey, 0.1 part of salt, 0.02 part of sesame oil and 0.8 part of brown sugar.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 25 minutes at 104 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 4 minutes at the cooking temperature of 103;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula ratio, and continuously cooking for 3 minutes at the cooking temperature of 101 ℃ to obtain the rose porridge.
Wherein, before being put into a porridge cooking pot, the glutinous rice is respectively soaked in water at normal temperature for 25 minutes after being cleaned. Before the Chinese yam is put into the porridge cooking pot, respectively and sequentially cleaning, peeling and cutting; cleaning rose before putting the rose into a porridge cooking pot; after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
Adding crystal sugar and cranberry sauce, cranberry, salt and brown sugar. Adding crystal sugar into the porridge cooking pot for 1 minute, and then adding sesame oil and honey according to the formula amount into the porridge cooking pot.
Quantitatively canning the rose porridge, and cooling at 6 deg.C. And (3) hot canning the rose porridge by adopting a packaging film without the plasticizer.
Example 11
The rose porridge comprises the following components in parts by weight: 5 parts of rice, 3 parts of sticky rice, 5 parts of sago, 3 parts of rose sauce, 3.5 parts of rose, 1.5 parts of Chinese yam, 1.3 parts of red date, 1.5 parts of strawberry, 0.9 part of black tea, 0.6 part of medlar, 1.3 parts of rock candy, 67 parts of chicken soup, 2.5 parts of cranberry sauce, 1.8 parts of cranberry, 3 parts of honey, 0.07 part of salt, 0.04 part of sesame oil and 0.5 part of brown sugar.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 35 minutes at the temperature of 98 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 7 minutes at the cooking temperature of 99 ℃;
and adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula amount, and continuously cooking for 3 minutes at the cooking temperature of 98 ℃ to obtain the rose porridge.
Wherein, before being put into a porridge cooking pot, the glutinous rice is respectively soaked in water at normal temperature for 40 minutes after being cleaned. Before the Chinese yam is put into the porridge cooking pot, respectively and sequentially cleaning, peeling and cutting; cleaning rose before putting the rose into a porridge cooking pot; after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
Adding crystal sugar and cranberry sauce, cranberry, salt and brown sugar. Adding crystal sugar into the porridge cooking pot for 1 minute, and then adding sesame oil and honey according to the formula amount into the porridge cooking pot.
Quantitatively canning the rose porridge, and cooling at 0 deg.C. And (3) hot canning the rose porridge by adopting a packaging film without the plasticizer.
Example 12
The rose porridge comprises the following components in parts by weight: 4 parts of rice, 4 parts of glutinous rice, 4 parts of sago, 5 parts of rose sauce, 3 parts of rose, 2 parts of Chinese yam, 1 part of red date, 2 parts of strawberry, 0.8 part of black tea, 0.7 part of medlar, 1 part of rock candy, 71 parts of chicken soup, 2 parts of cranberry sauce, 2 parts of cranberry, 2.5 parts of honey, 0.08 part of salt, 0.03 part of sesame oil and 0.7 part of brown sugar.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 20 minutes at the temperature of 101 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 5 minutes at the cooking temperature of 102 ℃;
adding the sago and rose sauce, the rose, the strawberry, the black tea and the rock candy in the formula amount into a porridge cooking pot, and continuously cooking for 4 minutes at the cooking temperature of 100 ℃ to obtain the rose porridge.
Wherein, before being put into a porridge cooking pot, the glutinous rice is respectively soaked in water at normal temperature for 30 minutes after being cleaned. Before the Chinese yam is put into the porridge cooking pot, respectively and sequentially cleaning, peeling and cutting; cleaning rose before putting the rose into a porridge cooking pot; after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
Adding crystal sugar and cranberry sauce, cranberry, salt and brown sugar. Adding crystal sugar into the porridge cooking pot for 1.5 minutes, and then adding sesame oil and honey according to the formula amount into the porridge cooking pot.
Quantitatively canning the rose porridge, and cooling at 3 deg.C. And (3) hot canning the rose porridge by adopting a packaging film without the plasticizer.
Example 13
The rose porridge is a pair of proportions, the proportion of each component of the rose porridge is less than the lowest value of the proportion of each component in the rose porridge, and the rose porridge comprises the following components in parts by weight: 7 parts of rice, 7 parts of sticky rice, 6 parts of sago, 7 parts of rose sauce, 5 parts of rose, 4 parts of Chinese yam, 2 parts of red date, 4 parts of strawberry, 1.5 parts of black tea, 1.5 parts of medlar, 2 parts of rock candy, 80 parts of chicken soup, 4 parts of cranberry sauce, 3 parts of cranberry, 4 parts of honey, 0.2 part of salt, 0.06 part of sesame oil and 0.9 part of brown sugar.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into chicken soup in a porridge cooking pot, and cooking for 40 minutes at 105 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 8 minutes at the cooking temperature of 106 ℃;
adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula ratio, and continuously cooking for 7 minutes at the cooking temperature of 103 ℃ to obtain the rose porridge.
Wherein, before being put into a porridge cooking pot, the glutinous rice is respectively soaked in water at normal temperature for 45 minutes after being cleaned. Before the Chinese yam is put into the porridge cooking pot, respectively and sequentially cleaning, peeling and cutting; cleaning rose before putting the rose into a porridge cooking pot; after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
Adding crystal sugar and cranberry sauce, cranberry, salt and brown sugar. Adding crystal sugar into the porridge cooking pot for 3 minutes, and then adding sesame oil and honey according to the formula amount into the porridge cooking pot.
Quantitatively canning the rose porridge, and cooling at 7 deg.C. And (3) hot canning the rose porridge by adopting a packaging film without the plasticizer.
Example 14
The embodiment is another comparative example, the mixture ratio of all the components of the rose porridge is larger than the highest value of the mixture ratio of all the components in the invention, and the rose porridge comprises the following components in percentage by weight: 1 part of rice, 1 part of sticky rice, 1 part of sago, 1 part of rose sauce, 1 part of rose, 0.5 part of Chinese yam, 0.4 part of red date, 0.8 part of strawberry, 0.4 part of black tea, 0.4 part of medlar, 0.4 part of rock candy, 63 parts of chicken soup, 0.8 part of cranberry sauce, 1.3 parts of cranberry, 0.8 part of honey, 0.04 part of salt, 0.01 part of sesame oil and 0.4 part of brown sugar.
The preparation method of the rose porridge comprises the following steps:
respectively adding rice and glutinous rice into the chicken soup in the porridge cooking pot, and cooking for 24 minutes at the temperature of 97 ℃;
adding the Chinese yam, the red dates and the medlar with the formula ratio into a porridge cooking pot, and continuously cooking for 3 minutes at the cooking temperature of 96 ℃;
and adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot according to the formula amount, and continuously cooking for 2 minutes at the cooking temperature of 97 ℃ to obtain the rose porridge.
Wherein, before being put into a porridge cooking pot, the glutinous rice is respectively soaked in water at normal temperature for 24 minutes after being cleaned. Before the Chinese yam is put into the porridge cooking pot, respectively and sequentially cleaning, peeling and cutting; cleaning rose before putting the rose into a porridge cooking pot; after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
Adding crystal sugar and cranberry sauce, cranberry, salt and brown sugar. Adding crystal sugar into the porridge cooking pot for 0.8 minute, and adding sesame oil and honey according to the formula amount into the porridge cooking pot.
Quantitatively canning the rose porridge, and cooling at-1 deg.C. And (3) hot canning the rose porridge by adopting a packaging film without the plasticizer.
The following table is a rose porridge evaluation standard table
The specific method for evaluating the standard comprises the following steps: randomly selecting 30 evaluators, wherein 15 males, 15 females, 10 evaluators aged 20-30 years, 10 evaluators aged 31-40 years and 10 evaluators aged 41-50 years, and the 30 evaluators respectively score the colors, body positions and mouthfeel of the examples 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 and 14, and finally the testers count and calculate the evaluation average score of each purpose.
The following table is an evaluation average score table of rose porridge in each example
From the above evaluation criteria and evaluation scores:
compared with examples 1, 2, 3, 4, 5, 6, 7, 8 and 9, the color of hawthorn, apple, salt, sesame oil and soft sugar added in examples 10, 11 and 12 was not changed much, and the odor and mouthfeel were slightly improved.
Example 13 is a pair of proportions, the proportions of the components of the rose porridge are all less than the lowest value of the proportions of the components in the invention, and it can be known from the evaluation standards and evaluation scores that the color, smell and taste of the rose porridge are seriously affected by adopting the proportions of the components in example 13.
Example 14 is another comparative example, the blending ratio of each component of the rose porridge is larger than the highest value of the blending ratio of each component in the invention, and it can be known from the above evaluation standards and evaluation scores that the color, smell and taste of the rose porridge are also seriously affected by adopting the blending ratio of the components in example 14.
The components, the component proportion and the preparation method of the rose porridge have great influence on the overall quality of the rose porridge. The components and the proportion of the components in the rose porridge can improve the color, the smell and the taste of the rose porridge.
Finally, it should be noted that: the above examples are only for illustrating the technical solutions of the present invention, and are not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments. Those of ordinary skill in the art will understand that: it is to be understood that modifications may be made to the above-described arrangements in the embodiments or equivalents may be substituted for some of the features of the embodiments without departing from the spirit of the present invention.
Claims (10)
1. The rose porridge is characterized by comprising the following components in parts by weight: 2-6 parts of rice, 2-6 parts of glutinous rice, 2-5 parts of sago, 2-8 parts of rose sauce, 2-4 parts of rose, 1-3 parts of Chinese yam, 0.5-1.5 parts of red date, 1-3 parts of strawberry, 0.5-1 part of black tea, 0.5-1 part of medlar, 0.5-1.5 parts of rock candy and 64-79 parts of chicken soup.
2. The rose porridge of claim 1, wherein the rose porridge further comprises 1-3 parts of cranberry paste, 1.5-2.5 parts of cranberry, 1-3 parts of honey, 0.05-0.15 part of salt, 0.02-0.05 part of sesame oil and 0.45-0.85 part of brown sugar.
3. The rose porridge according to any one of claims 1 to 2, characterized in that 3 to 5 parts of rice, 3 to 5 parts of glutinous rice, 3 to 5 parts of sago, 3 to 7 parts of rose jam, 2.5 to 3.5 parts of rose, 1.5 to 2.5 parts of yam, 0.7 to 1.3 parts of red date, 1.5 to 2.5 parts of strawberry, 0.6 to 0.9 part of black tea, 0.6 to 0.8 part of medlar, 0.7 to 1.3 parts of rock candy, 67 to 74 parts of chicken soup, 1.5 to 2.5 parts of cranberry jam, 1.8 to 2.3 parts of cranberry, 1.5 to 3 parts of honey, 0.07 to 0.1 part of salt, 0.02 to 0.04 part of sesame oil, and 0.5 to 0.8 part of brown sugar.
4. A method of making rose porridge as claimed in any one of claims 1 to 3 comprising the steps of:
respectively adding rice and glutinous rice into the chicken soup in the porridge cooking pot and cooking for 25-35 minutes;
adding the yam, the red dates and the medlar according to the formula amount into a porridge cooking pot, and continuously cooking for 4-7 minutes;
and adding the sago, the rose jam, the rose, the strawberry, the black tea and the rock sugar into the porridge cooking pot, and continuously cooking for 3-6 minutes to obtain the rose porridge.
5. The method of claim 4,
before putting the glutinous rice into a porridge cooking pot, the glutinous rice is respectively soaked in water at normal temperature for 25 to 40 minutes after being cleaned.
6. The method of claim 4,
before the Chinese yam is put into the porridge cooking pot, respectively and sequentially cleaning, peeling and cutting;
cleaning rose before putting the rose into a porridge cooking pot;
after the red dates and the strawberries are washed, red date pits are removed, and the red dates and the strawberries are cut into blocks respectively.
7. The method of claim 4, wherein the formula amounts of cranberry sauce, cranberry, salt, and brown sugar are added simultaneously with the addition of the ice candy in the congee pot.
8. The method of claim 4, wherein the formula amount of sesame oil and honey is added to the porridge-cooker after 1-2 minutes of adding crystal sugar to the porridge-cooker.
9. The method of claim 4, wherein the rose porridge is quantitatively hot canned and cooled after hot canning.
10. The method of claim 9, wherein the rose-porridge is hot-canned using a plasticizer-free packaging film.
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|---|---|---|---|---|
| CN104286698A (en) * | 2013-07-19 | 2015-01-21 | 赵瑞 | Production method for rose porridge |
| CN105285680A (en) * | 2015-10-21 | 2016-02-03 | 青岛安惠仕生物制药有限公司 | Flower and traditional Chinese medicine porridge |
| CN105942161A (en) * | 2016-05-24 | 2016-09-21 | 陈玲玲 | Stomach-nourishing porridge |
| CN106306779A (en) * | 2015-06-15 | 2017-01-11 | 赵细志 | Rose fragrant congee |
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| CN104286698A (en) * | 2013-07-19 | 2015-01-21 | 赵瑞 | Production method for rose porridge |
| CN106306779A (en) * | 2015-06-15 | 2017-01-11 | 赵细志 | Rose fragrant congee |
| CN105285680A (en) * | 2015-10-21 | 2016-02-03 | 青岛安惠仕生物制药有限公司 | Flower and traditional Chinese medicine porridge |
| CN105942161A (en) * | 2016-05-24 | 2016-09-21 | 陈玲玲 | Stomach-nourishing porridge |
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