CN113331346A - Congou tea porridge and preparation method thereof - Google Patents
Congou tea porridge and preparation method thereof Download PDFInfo
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- CN113331346A CN113331346A CN202110651839.1A CN202110651839A CN113331346A CN 113331346 A CN113331346 A CN 113331346A CN 202110651839 A CN202110651839 A CN 202110651839A CN 113331346 A CN113331346 A CN 113331346A
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Classifications
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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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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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- 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)
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Abstract
The invention provides congou porridge and a preparation method thereof, and relates to the technical field of food processing. The congou porridge and the preparation method thereof comprise the following raw materials in parts by weight: 70-90 g of rice, 200-240 g of fig, 90-110 g of dried longan, 5-10 g of poria cocos, 5-10 g of dried orange peel, 5-10 g of sticky rice flour, 3-6 g of tea leaves and 430-660 g of purified water. The health porridge has the effects of strengthening spleen and stomach, removing dampness, regulating qi and reducing phlegm by adding the poria cocos into the porridge, has the effects of clearing away heat and toxic materials, reducing phlegm and eliminating dampness by adding the dried longan, has the effects of tonifying heart, benefiting spleen, nourishing blood and soothing nerves by adding the fig, has the effects of clearing heat, reducing internal heat, dispelling wind, relieving summer heat, clearing heart and promoting urination by adding the tea soup, is prepared by adding the tea soup into the porridge, and has the effects of tonifying spleen, stimulating appetite, reducing phlegm, helping digestion, inducing diuresis, relieving swelling, tonifying qi and refreshing, so that the porridge has a health-care effect and is more beneficial to health.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to congou tea porridge and a preparation method thereof.
Background
Porridge is thick paste food cooked by rice, millet, corn beans and other grains, in the history recorded by Chinese characters, the trace of the porridge is along with the history, the Chinese porridge is mainly eaten four thousand years ago, the Chinese porridge is taken as a medicine 2500 years ago, and the famous medical science of Western Han dynasty (Binggong) is carried by Binggong Bingh in the history of Shi Binggong to treat the ziwang disease by the fire-Ziwang porridge; the Chinese medicine Shengzhang Zhongjing "Shanghai Lun" (treatise on Cold-induced diseases) states: gui Zhi Tang, after being bushed and sipped, is a strong example of its efficacy in aiding herbs.
At present, the types of porridge sold on the market are various, but most porridge does not have the health care effect and cannot meet the increasing demands of consumers.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides congou porridge and a preparation method thereof, and solves the problem that the porridge does not have a health care effect.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the congou porridge comprises the following raw materials in parts by weight: 70-90 g of rice, 200-240 g of fig, 90-110 g of dried longan, 5-10 g of poria cocos, 5-10 g of dried orange peel, 5-10 g of sticky rice flour, 3-6 g of tea leaves and 430-660 g of purified water.
Preferably, the tea leaves may be any one of green tea, black tea, white tea, dark tea, oolong tea and yellow tea.
Preferably, the adding ratio of the rice to the purified water is 1: 4.
preferably, the adding ratio of the tea leaves to the purified water is 1: 5.
preferably, the congou porridge raw material is preferably as follows: 70-80 g of rice, 200-220 g of fig, 100-105 g of dried longan, 5-7 g of poria cocos, 5-7 g of dried orange peel, 5-6 g of sticky rice flour, 3-5 g of tea leaves and 450-550 g of purified water.
Preferably, the congou porridge raw material is more preferably: 80g of rice, 220g of fig, 105g of dried longan, 5g of poria cocos, 5g of dried tangerine or orange peel, 5g of glutinous rice flour, 3g of tea and 470g of purified water.
A preparation method of congou porridge comprises the following steps:
s1, raw material preparation
Firstly, grinding and crushing poria cocos and dried orange peel by using a wall-breaking food processor respectively, filtering by using a 100-120-mesh screen to remove large-particle residues, then mixing the poria cocos powder, the dried orange peel powder and sticky rice powder together to prepare mixed powder for later use, and simultaneously peeling and removing kernels of dried longan for later use;
s2, cooking porridge
Washing rice, adding purified water according to a ratio, boiling for 30-35 min, chopping figs, putting the chopped figs into porridge, continuing to boil for 15-20 min, adding dried longan into the porridge, boiling the mixed powder with cool boiled water, adding the boiled powder into the porridge, and continuing to boil for 30-35 min;
s3, preparing tea soup
Firstly, soaking tea leaves in warm water at the temperature of 60-70 ℃ for 1-3 min, filtering out the warm water, putting the tea leaves into a teapot, adding purified water according to a proportion, and decocting for 6-8 min to prepare tea soup for later use;
s4, mixing
Pouring the tea soup into the cooked porridge, and stirring uniformly to complete the preparation of the congou porridge.
(III) advantageous effects
The invention provides congou porridge and a preparation method thereof. The method has the following beneficial effects:
according to the invention, the poria cocos is added into the porridge, so that the effects of strengthening the spleen and stomach and removing dampness are achieved, the effect of regulating qi and reducing phlegm is achieved by adding the dried tangerine peel, the effect of clearing heat, removing toxicity, reducing phlegm and removing dampness are achieved by adding the fig, the effect of tonifying heart, benefiting spleen, nourishing blood and soothing nerves is achieved by adding the dried longan, the effect of clearing heat, reducing internal heat, dispelling wind, relieving summer heat and clearing heart, and inducing diuresis are achieved by adding the tea soup, and the tea porridge is prepared by adding the tea soup into the porridge, and has the effects of tonifying spleen, promoting appetite, reducing phlegm, promoting digestion, inducing diuresis, relieving swelling, tonifying qi and refreshing, so that the porridge has a health-care effect and is more beneficial to health.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides congou porridge which comprises the following raw materials in parts by weight: 90g of rice, 230g of fig, 105g of dried longan, 7g of poria cocos, 7g of dried tangerine peel, 7g of sticky rice powder, 4g of tea and 560g of purified water, the poria cocos is added into the porridge to achieve the effects of strengthening the spleen and stomach and eliminating dampness, the dried tangerine peel is added to achieve the effects of regulating qi and reducing phlegm, the fig is added to achieve the effects of clearing heat, removing toxicity, eliminating phlegm and eliminating dampness, the dried longan is added to achieve the effects of tonifying heart, benefiting spleen, nourishing blood and soothing nerves, the tea soup is added to achieve the effects of clearing heat, reducing pathogenic fire, dispelling wind, relieving summer heat, clearing heart and inducing diuresis, the tea soup is added into the porridge to prepare the tea porridge, and the tea porridge also has the effects of tonifying spleen, stimulating appetite, reducing phlegm, promoting digestion, inducing diuresis, reducing edema and tonifying qi to refresh, so that the porridge has a health-care effect, is more beneficial to health to eat, and the mouthfeel of.
The tea can be any one of green tea, black tea, white tea, black tea, green tea and yellow tea, the tea contains catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other components, the health of a human body can be improved, and the tea can be prepared into tea porridge after being prepared into tea soup, so that the tea porridge has the effects of strengthening spleen, stimulating appetite, reducing phlegm, promoting digestion, inducing diuresis, relieving swelling, tonifying qi and refreshing.
The adding proportion of the rice and the purified water is 1: 4, the porridge cooked according to the proportion is thicker and has better edible mouthfeel.
The adding proportion of the tea leaves to the purified water is 1: 5, the tea soup decocted according to the proportion has the best concentration degree and is more fragrant and mellow in taste.
A preparation method of congou porridge comprises the following steps:
s1, raw material preparation
Firstly, grinding and crushing poria cocos and dried orange peel by using a wall-breaking food processor respectively, filtering by using a 100-mesh screen to remove large-particle residues, then mixing the poria cocos powder, the dried orange peel powder and sticky rice powder together to prepare mixed powder for later use, grinding the poria cocos and the dried orange peel into powder, adding the powder into porridge, and thus the porridge is more convenient to eat and better in taste, and meanwhile, the dried longan is peeled and denucleated for later use;
s2, cooking porridge
Washing rice, adding purified water at a certain proportion, decocting for 35min, cutting fructus fici, adding into porridge, decocting for 18min, adding dried arillus longan into the porridge, boiling the mixed powder with cold boiled water, adding into the porridge, and decocting for 35 min;
s3, preparing tea soup
Soaking the tea leaves in warm water of 60-70 ℃ for 2min, pre-soaking the tea leaves in the warm water to achieve the cleaning effect, removing dust on the tea leaves, filtering out the warm water, putting the tea leaves into a teapot, adding purified water in proportion, and decocting for 6min to prepare tea soup for later use;
s4, mixing
Pouring the tea soup into the cooked porridge, and stirring uniformly to complete the preparation of the congou porridge.
Example two:
the embodiment of the invention provides congou porridge which comprises the following raw materials in parts by weight: 75g of rice, 200g of fig, 100g of dried longan, 6g of tuckahoe, 5g of dried tangerine peel, 6g of sticky rice powder, 5g of tea and 550g of purified water, the tuckahoe is added into the porridge to play the effects of strengthening the spleen and stomach and eliminating dampness, the dried tangerine peel is added to play the effects of regulating qi and reducing phlegm, the fig is added to play the effects of clearing away heat and toxic materials and eliminating phlegm and dampness, the dried longan is added to play the effects of tonifying heart and spleen and nourishing blood and tranquillizing, the tea soup is added to play the effects of clearing away heat and reducing fire, dispelling wind and relieving summer heat and clearing away the heart-fire and inducing diuresis, the tea soup is added into the porridge to prepare the tea porridge, and the tea porridge also has the effects of strengthening the spleen and stimulating the appetite, reducing phlegm and promoting digestion, inducing diuresis and reducing edema, and tonifying qi and refreshing, so that the porridge has the health-care effect and is more beneficial to health, and the mouthfeel of the porridge is richer.
The tea can be any one of green tea, black tea, white tea, black tea, green tea and yellow tea, the tea contains catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other components, the health of a human body can be improved, and the tea can be prepared into tea porridge after being prepared into tea soup, so that the tea porridge has the effects of strengthening spleen, stimulating appetite, reducing phlegm, promoting digestion, inducing diuresis, relieving swelling, tonifying qi and refreshing.
The adding proportion of the rice and the purified water is 1: 4, the porridge cooked according to the proportion is thicker and has better edible mouthfeel.
The adding proportion of the tea leaves to the purified water is 1: 5, the tea soup decocted according to the proportion has the best concentration degree and is more fragrant and mellow in taste.
A preparation method of congou porridge comprises the following steps:
s1, raw material preparation
Firstly, grinding and crushing poria cocos and dried orange peel by using a wall-breaking food processor respectively, filtering by using a 120-mesh screen to remove large-particle residues, then mixing the poria cocos powder, the dried orange peel powder and sticky rice powder together to prepare mixed powder for later use, grinding the poria cocos and the dried orange peel into powder, adding the powder into porridge, and thus the porridge is more convenient to eat and better in taste, and meanwhile, the dried longan is peeled and denucleated for later use;
s2, cooking porridge
Cleaning rice, adding purified water at a certain proportion, decocting for 32min, cutting fructus fici, adding into porridge, decocting for 16min, adding dried arillus longan into the porridge, boiling the mixed powder with cold boiled water, adding into the porridge, and decocting for 30 min;
s3, preparing tea soup
Soaking tea leaves in warm water of 60-70 ℃ for 3min, pre-soaking the tea leaves in the warm water to achieve the cleaning effect, removing dust on the tea leaves, filtering out the warm water, putting the tea leaves into a teapot, adding purified water in proportion, and decocting for 7min to prepare tea soup for later use;
s4, mixing
Pouring the tea soup into the cooked porridge, and stirring uniformly to complete the preparation of the congou porridge.
Example three:
the embodiment of the invention provides congou porridge which comprises the following raw materials in parts by weight: the porridge comprises 80g of rice, 220g of fig, 105g of dried longan, 5g of poria, 5g of dried tangerine peel, 5g of glutinous rice flour, 3g of tea and 470g of purified water, the poria can be added into the porridge to achieve the effects of strengthening the spleen and stomach and eliminating dampness, the dried tangerine peel can be added to achieve the effects of regulating qi and reducing phlegm, the fig can be added to achieve the effects of clearing heat, removing toxicity, eliminating phlegm and eliminating dampness, the dried longan can be added to achieve the effects of tonifying heart, benefiting spleen, nourishing blood and tranquilizing mind, the tea soup can be added to achieve the effects of clearing heat, reducing pathogenic fire, dispelling wind, relieving summer heat, clearing heart and inducing diuresis, the tea soup is added into the porridge to prepare the tea porridge, and the porridge also has the effects of strengthening spleen, stimulating appetite, reducing phlegm, promoting digestion, inducing diuresis, reducing swelling, tonifying qi and refreshing, so that the porridge has the health-care effect, is more beneficial to health to eat, and the mouthfeel of the porridge can be enriched due to the addition of the fig, the dried longan and the dried tangerine peel into the porridge.
The tea can be any one of green tea, black tea, white tea, black tea, green tea and yellow tea, the tea contains catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other components, the health of a human body can be improved, and the tea can be prepared into tea porridge after being prepared into tea soup, so that the tea porridge has the effects of strengthening spleen, stimulating appetite, reducing phlegm, promoting digestion, inducing diuresis, relieving swelling, tonifying qi and refreshing.
The adding proportion of the rice and the purified water is 1: 4, the porridge cooked according to the proportion is thicker and has better edible mouthfeel.
The adding proportion of the tea leaves to the purified water is 1: 5, the tea soup decocted according to the proportion has the best concentration degree and is more fragrant and mellow in taste.
A preparation method of congou porridge comprises the following steps:
s1, raw material preparation
Firstly, grinding and crushing poria cocos and dried orange peel by using a wall-breaking food processor respectively, filtering by using a 120-mesh screen to remove large-particle residues, then mixing the poria cocos powder, the dried orange peel powder and sticky rice powder together to prepare mixed powder for later use, grinding the poria cocos and the dried orange peel into powder, adding the powder into porridge, and thus the porridge is more convenient to eat and better in taste, and meanwhile, the dried longan is peeled and denucleated for later use;
s2, cooking porridge
Cleaning rice, adding purified water at a certain proportion, decocting for 35min, cutting fructus fici, adding into porridge, decocting for 15min, adding dried arillus longan into the porridge, boiling the mixed powder with cold boiled water, adding into the porridge, and decocting for 30 min;
s3, preparing tea soup
Soaking the tea leaves in warm water of 60-70 ℃ for 1min, pre-soaking the tea leaves in the warm water to achieve the cleaning effect, removing dust on the tea leaves, filtering out the warm water, putting the tea leaves into a teapot, adding purified water in proportion, and decocting for 6min to prepare tea soup for later use;
s4, mixing
Pouring the tea soup into the cooked porridge, and stirring uniformly to complete the preparation of the congou porridge.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The congou porridge is characterized in that: the feed comprises the following raw materials in parts by weight: 70-90 g of rice, 200-240 g of fig, 90-110 g of dried longan, 5-10 g of poria cocos, 5-10 g of dried orange peel, 5-10 g of sticky rice flour, 3-6 g of tea leaves and 430-660 g of purified water.
2. The congou porridge according to claim 1, wherein: the tea leaf may be any one of green tea, black tea, white tea, dark tea, oolong tea and yellow tea.
3. The congou porridge according to claim 1, wherein: the adding proportion of the rice and the purified water is 1: 4.
4. the congou porridge according to claim 1, wherein: the adding proportion of the tea leaves to the purified water is 1: 5.
5. the congou porridge according to claim 1, wherein: the raw materials of the congou porridge are preferably as follows: 70-80 g of rice, 200-220 g of fig, 100-105 g of dried longan, 5-7 g of poria cocos, 5-7 g of dried orange peel, 5-6 g of sticky rice flour, 3-5 g of tea leaves and 450-550 g of purified water.
6. The congou porridge according to claim 5, wherein: the raw materials of the congou porridge are preferably as follows: 80g of rice, 220g of fig, 105g of dried longan, 5g of poria cocos, 5g of dried tangerine or orange peel, 5g of glutinous rice flour, 3g of tea and 470g of purified water.
7. The method for making congou porridge according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:
s1, raw material preparation
Firstly, grinding and crushing poria cocos and dried orange peel by using a wall-breaking food processor respectively, filtering by using a 100-120-mesh screen to remove large-particle residues, then mixing the poria cocos powder, the dried orange peel powder and sticky rice powder together to prepare mixed powder for later use, and simultaneously peeling and removing kernels of dried longan for later use;
s2, cooking porridge
Washing rice, adding purified water according to a ratio, boiling for 30-35 min, chopping figs, putting the chopped figs into porridge, continuing to boil for 15-20 min, adding dried longan into the porridge, boiling the mixed powder with cool boiled water, adding the boiled powder into the porridge, and continuing to boil for 30-35 min;
s3, preparing tea soup
Firstly, soaking tea leaves in warm water at the temperature of 60-70 ℃ for 1-3 min, filtering out the warm water, putting the tea leaves into a teapot, adding purified water according to a proportion, and decocting for 6-8 min to prepare tea soup for later use;
s4, mixing
Pouring the tea soup into the cooked porridge, and stirring uniformly to complete the preparation of the congou porridge.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250971A (en) * | 2013-04-18 | 2013-08-21 | 安徽徽农生态食品有限公司 | Stomach invigorating tea rice porridge and preparation method thereof |
| CN104719721A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Tea flavor nutritional congee and making method thereof |
| CN107156624A (en) * | 2017-05-30 | 2017-09-15 | 李晓旭 | A kind of Poria cocos yam porridge of invigorating the spleen to clear away damp pathogen |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250971A (en) * | 2013-04-18 | 2013-08-21 | 安徽徽农生态食品有限公司 | Stomach invigorating tea rice porridge and preparation method thereof |
| CN104719721A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Tea flavor nutritional congee and making method thereof |
| CN107156624A (en) * | 2017-05-30 | 2017-09-15 | 李晓旭 | A kind of Poria cocos yam porridge of invigorating the spleen to clear away damp pathogen |
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