CN1545908A - Powder for congee - Google Patents
Powder for congee Download PDFInfo
- Publication number
- CN1545908A CN1545908A CNA2003101144539A CN200310114453A CN1545908A CN 1545908 A CN1545908 A CN 1545908A CN A2003101144539 A CNA2003101144539 A CN A2003101144539A CN 200310114453 A CN200310114453 A CN 200310114453A CN 1545908 A CN1545908 A CN 1545908A
- Authority
- CN
- China
- Prior art keywords
- rice
- congee
- powder
- raw material
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a gruel powder prepared from soybean, millet, rice, mung bean, red bean, gorgon euryale seed, water chestnut powder and zinc oxide as raw material through mixing uniformly and milling, the gruel prepared from the gruel powder of the invention has good taste and high nutritive value.
Description
Technical field the present invention relates to a kind of congee powder, and directly relating to by soybean, millet, rice is the congee powder that primary raw material grinds.
Background technology by soybean, millet, rice be primary raw material to boil the congee that forms behind water mill be the local tradition famous-eat, taste giving off a strong fragrance, tasty and refreshing.It boils utensil and generally adopts the heavy caliber iron pan, is specially adapted to the more occasions of number of meals such as restaurant, dining room.For allowing this traditional famous-eat enter common people family, the congee powder has just appearred on the market, and it is a primary raw material with soybean, millet, rice still, grinds to form after mixing, and the congee powder is added that infusion gets final product in the entry when edible.Yet the congee that is brewed into the congee powder has had certain gap with comparing through the congee that boils behind the water mill on taste.
Summary of the invention purpose of the present invention is exactly that a kind of congee powder that improves prescription will be provided, and it can overcome the drawback that existing congee powder boils the congee taste bad will to a certain extent, can strengthen the nutrition of congee powder again.
The object of the present invention is achieved like this, and described congee powder is to be formed through mixing to grind by weight ratio by following raw materials according:
Soybean 65-75 millet 10-20 rice 5-15
Mung bean 1-3 red bean 1-2 Gorgon fruit 1-2
Water chestnut rice 1-2 zinc oxide 0.1-0.3.
The present invention is owing to added mung bean, red bean, Gorgon fruit, water chestnut rice in raw material, the taste that not only makes the congee powder boil congee is improved, and the nutritive value that makes the congee powder boil congee is improved; The present invention also owing to added zinc oxide in raw material, is further strengthened the nutrition of congee powder.
The specific embodiment takes by weighing raw material (kilogram) by following proportioning:
Soybean 70 millets 15 rice 10
Mung bean 2 red beans 1 Gorgon fruit 1
Water chestnut rice 1 zinc oxide 0.15.
Each raw material poured into be milled to 90 order fine powders after same container mixes, promptly form congee powder of the present invention.Its process of boiling is: earlier the congee powder is spent warm water furnishing pasty states with 30, pour into then in the boiling water pot, infusion took the dish out of the pot in 20 minutes.In the infusion process, often stir, prevent to lump in the bottom of a pan.
Claims (3)
1, a kind of congee powder is characterized in that it is ground after mixing by the following weight proportion raw material to form:
Soybean 65-75 millet 10-20 rice 5-15
Mung bean 1-3 red bean 1-2 Gorgon fruit 1-2
Water chestnut rice 1-2 zinc oxide 0.1-0.3.
2, congee powder according to claim 1 is characterized in that the weight proportion of each raw material:
Soybean 68-72 millet 13-18 rice 8-12
Mung bean 1-2 red bean 1-1.5 Gorgon fruit 1-1.5
Water chestnut rice 1-1.5 zinc oxide 0.1-0.2.
3, congee powder according to claim 2 is characterized in that the weight proportion of each raw material:
Soybean 70 millets 15 rice 10
Mung bean 2 red beans 1 Gorgon fruit 1
Water chestnut rice 1 zinc oxide 0.15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101144539A CN1223279C (en) | 2003-12-10 | 2003-12-10 | Powder for congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101144539A CN1223279C (en) | 2003-12-10 | 2003-12-10 | Powder for congee |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1545908A true CN1545908A (en) | 2004-11-17 |
| CN1223279C CN1223279C (en) | 2005-10-19 |
Family
ID=34337080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101144539A Expired - Fee Related CN1223279C (en) | 2003-12-10 | 2003-12-10 | Powder for congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1223279C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100350857C (en) * | 2005-09-15 | 2007-11-28 | 赵斌 | Process for producing porridge powder |
| CN100456934C (en) * | 2006-07-03 | 2009-02-04 | 杨兆岭 | A eight-ingredient flour |
| CN103404804A (en) * | 2013-08-02 | 2013-11-27 | 安徽荣华粮贸有限公司 | Summer coarse cereal porridge powder and preparation method of summer coarse cereal porridge powder |
| CN103719839A (en) * | 2012-10-12 | 2014-04-16 | 郭道春 | Stomach invigorating and diarrhea checking oral liquid |
| CN103766706A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Perfect bean rice porridge |
-
2003
- 2003-12-10 CN CNB2003101144539A patent/CN1223279C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100350857C (en) * | 2005-09-15 | 2007-11-28 | 赵斌 | Process for producing porridge powder |
| CN100456934C (en) * | 2006-07-03 | 2009-02-04 | 杨兆岭 | A eight-ingredient flour |
| CN103719839A (en) * | 2012-10-12 | 2014-04-16 | 郭道春 | Stomach invigorating and diarrhea checking oral liquid |
| CN103766706A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Perfect bean rice porridge |
| CN103404804A (en) * | 2013-08-02 | 2013-11-27 | 安徽荣华粮贸有限公司 | Summer coarse cereal porridge powder and preparation method of summer coarse cereal porridge powder |
| CN103404804B (en) * | 2013-08-02 | 2015-02-11 | 安徽荣华粮贸有限公司 | Summer coarse cereal porridge powder and preparation method of summer coarse cereal porridge powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1223279C (en) | 2005-10-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613337B (en) | Grain tea | |
| CN102972682A (en) | Chinese yam porridge and manufacturing method thereof | |
| CN1994115A (en) | Health porridge | |
| CN104719543A (en) | Highland barley and Pu'er instant milk-tea powder and method for manufacturing same | |
| CN103054015A (en) | Nutrition porridge and preparation method thereof | |
| CN1223279C (en) | Powder for congee | |
| CN101120711B (en) | Technology for making vanilla coffee | |
| CN101878891A (en) | Nutritional apple-pear soybean paste and preparation method | |
| CN1266639A (en) | Granular composite flavouring | |
| CN106343074A (en) | Qi tonifying and reposing grape tea | |
| CN104041859A (en) | Preparation method for puffed food named as Xianbei | |
| CN201529008U (en) | Coffee assembled set free from boiling and roasting | |
| CN114568686A (en) | Processing and manufacturing method of tea edible fungi | |
| KR100366432B1 (en) | Manufacturing method of kochujang containing fig | |
| CN110833140A (en) | Method for making sweet milled porridge fast food | |
| CN106035736A (en) | Jinzhuguo dried bean curd and preparation method thereof | |
| CN111034907A (en) | Dry mashed tea and its making process | |
| CN106306096A (en) | Sweet-syzygium-jambos dried bean curd and production method thereof | |
| CN108077890A (en) | A kind of imperial rice capsicum paste | |
| CN106306095A (en) | Pawpaw-flavored dried bean curd and preparation method thereof | |
| CN109892409A (en) | A kind of production method of apricot kernel oil | |
| CN106135453A (en) | A kind of kiwi fruit dried tofu and preparation method thereof | |
| CN106135456A (en) | A kind of hami melon dried tofu and preparation method thereof | |
| CN106306090A (en) | Red date-flavored dried tofu and making method thereof | |
| CN106260069A (en) | A kind of wild Fructus Musae dried tofu and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |