CN104273419A - Cooking method of nutritional congee - Google Patents
Cooking method of nutritional congee Download PDFInfo
- Publication number
- CN104273419A CN104273419A CN201410464224.8A CN201410464224A CN104273419A CN 104273419 A CN104273419 A CN 104273419A CN 201410464224 A CN201410464224 A CN 201410464224A CN 104273419 A CN104273419 A CN 104273419A
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- China
- Prior art keywords
- pot
- paste
- water
- cooking method
- add
- 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.)
- Pending
Links
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- 238000010411 cooking Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000035764 nutrition Effects 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 5
- 235000020997 lean meat Nutrition 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 235000019713 millet Nutrition 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000021395 porridge Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 240000008100 Brassica rapa Species 0.000 claims description 3
- 235000011292 Brassica rapa Nutrition 0.000 claims description 3
- 240000008436 Ipomoea aquatica Species 0.000 claims description 2
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 2
- 239000008399 tap water Substances 0.000 abstract 2
- 235000020679 tap water Nutrition 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a cooking method of a nutritional congee. The cooking method is characterized by comprising the following steps: weighing 50-100g of rice, 20-30g of buckwheat, 20-30g of millet and 20-30g of black soybean respectively, washing and then putting all the materials into a juicer, adding 500ml of tap water, pulping into a paste and putting the paste into a pot for later use; taking 50g-100g of lean meat, washing, shredding, and stir-frying in heated oil in a stir pan until the meat turns to white; adding 800-1500ml of tap water to the pot, and meanwhile, adding 3-5g of edible salt and 1-2g of chicken powder, after water boils, adding the prepared paste to the boiled water and stirring thoroughly; taking 200-300g of green vegetables, cleaning and mincing, and pouring the minced vegetables into the pot, thus obtaining the congee which can be taken out and eaten after reboiling. The nutritional congee prepared by use of the cooking method is delicious, coordinative in nutrition and high in nutritive value, and is suitable for people who have weak body and poor gastrointestinal digestion function to eat, particularly the old people, the children and pregnant women.
Description
Technical field
The present invention relates to food cooking field, be specifically related to a kind of cooking methods of nutrition porridge.
Background technology
Congee occupies critical role in conventional nutraceutical.It eats the same with soup, also have simple for production, plus-minus flexibly, adapt to wide, be easy to the feature digested and assimilated, very should health care eat for a long time.The nutrition porridge kind reported at present is a lot, and some way is loaded down with trivial details, but nutritive validity is limited, also has some expensive with material, is not suitable for the general common people and eats.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of cooking methods of nutrition porridge, the nutrition porridge delicious taste made by the present invention, nutrition-concerted, be of high nutritive value, be applicable to the bad people of weak digestive functions and eat, be especially applicable to old man, children and pregnant woman.
For achieving the above object, the technical scheme that the present invention takes is: a kind of cooking methods of nutrition porridge, it is characterized in that, comprise the following steps: take 50-100g rice respectively, after 20-30g buckwheat, 20-30g millet, 20-30g black soya bean rinse well, be placed in juice extractor, add 500ml running water, break into paste and be contained in pot for subsequent use; Get 50-100g lean meat to rinse well, be cut into shredded meat, in frying pan after rusting heat quick-fried to color bleaches; In pot, add 800-1500ml running water, add 3-5g salt, 1-2g chickens' extract simultaneously, after water boiling, in hot water, pour paste for subsequent use into, fully stir; Get 200-300g green vegetables, eluriate totally, be cut into broken end, pour in pot after paste boiling, after again seething with excitement, can get out edible.
Described green vegetables be Chinese little greens, Brassica rapa L, water spinach one or more.
The nutrition porridge delicious taste that the present invention makes, nutrition-concerted, be of high nutritive value, be applicable to the bad people of weak digestive functions and eat, be especially applicable to old man, children and pregnant woman.
Detailed description of the invention
Embodiment 1
A cooking methods for nutrition porridge, comprises the following steps: take 100g rice respectively, after 30g buckwheat, 30g millet, 30g black soya bean rinse well, be placed in juice extractor, add 500ml running water, break into paste and be contained in pot for subsequent use; Get 100g lean meat to rinse well, be cut into shredded meat, in frying pan after rusting heat quick-fried to color bleaches; In pot, add 1500ml running water, add 5g salt, 2g chickens' extract simultaneously, after water boiling, in hot water, pour paste for subsequent use into, fully stir; Get 300g Chinese little greens, eluriate totally, be cut into broken end, pour in pot after paste boiling, after again seething with excitement, can get out edible.The nutrition porridge delicious taste that the present invention makes, is of high nutritive value.
Embodiment 2
A cooking methods for nutrition porridge, comprises the following steps: take 50g rice respectively, after 20g buckwheat, 20g millet, 20g black soya bean rinse well, be placed in juice extractor, add 500ml running water, break into paste and be contained in pot for subsequent use; Get 50g lean meat to rinse well, be cut into shredded meat, in frying pan after rusting heat quick-fried to color bleaches; In pot, add 800ml running water, add 3g salt, 1g chickens' extract simultaneously, after water boiling, in hot water, pour paste for subsequent use into, fully stir; Get 200g Chinese little greens and Brassica rapa L, eluriate totally, be cut into broken end, pour in pot after paste boiling, after again seething with excitement, can get out edible.The nutrition porridge delicious taste that the present invention makes, is of high nutritive value, and is especially applicable to old man, children and pregnant woman.
Claims (2)
1. a cooking methods for nutrition porridge, is characterized in that, comprises the following steps:
1) take 50-100g rice respectively, after 20-30g buckwheat, 20-30g millet, 20-30g black soya bean rinse well, be placed in juice extractor, add 500ml running water, break into paste and be contained in pot for subsequent use;
2) get 50-100g lean meat to rinse well, be cut into shredded meat, in frying pan after rusting heat quick-fried to color bleaches;
3) in pot, add 800-1500ml running water, add 3-5g salt, 1-2g chickens' extract simultaneously, after water boiling, in hot water, pour paste for subsequent use into, fully stir;
4) get 200-300g green vegetables, eluriate totally, be cut into broken end, pour in pot after paste boiling, after again seething with excitement, can get out edible.
2. the cooking methods of the nutrition porridge according to claims 1, described green vegetables be Chinese little greens, Brassica rapa L, water spinach one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410464224.8A CN104273419A (en) | 2014-09-15 | 2014-09-15 | Cooking method of nutritional congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410464224.8A CN104273419A (en) | 2014-09-15 | 2014-09-15 | Cooking method of nutritional congee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273419A true CN104273419A (en) | 2015-01-14 |
Family
ID=52249159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410464224.8A Pending CN104273419A (en) | 2014-09-15 | 2014-09-15 | Cooking method of nutritional congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273419A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995474A (en) * | 2016-06-24 | 2016-10-12 | 安徽三兄弟薯业有限责任公司 | Breakfast nutritive porridge for children |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101231A (en) * | 1993-10-07 | 1995-04-12 | 翁悦军 | Nutrient health-care gruel |
| CN1107664A (en) * | 1994-12-12 | 1995-09-06 | 马殿杰 | Porridge containing oviduct fat of forest frog and its making method |
| CN1123101A (en) * | 1994-11-21 | 1996-05-29 | 张国强 | Method for making instant porridge made from mixed food-grains other than wheat and rice |
| CN1147341A (en) * | 1995-10-09 | 1997-04-16 | 支秀芹 | Gruel for breakfast |
| CN1757308A (en) * | 2005-09-15 | 2006-04-12 | 赵斌 | Process for producing porridge powder |
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | A kind of edible porridge and its preparation method |
| CN102960587A (en) * | 2011-08-29 | 2013-03-13 | 黄友良 | Method for cooking coarse cereals vegetable porridge |
| CN103005284A (en) * | 2013-01-17 | 2013-04-03 | 安徽燕之坊食品有限公司 | Instant vegetable porridge and method for processing same |
| CN103054015A (en) * | 2011-10-20 | 2013-04-24 | 储云飞 | Nutrition porridge and preparation method thereof |
| CN103271298A (en) * | 2013-06-18 | 2013-09-04 | 广东麦丹郎食品有限公司 | Infant instant nutritious porridge and preparation process thereof |
| CN103918981A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Delicious underback mixed congee and preparation method thereof |
-
2014
- 2014-09-15 CN CN201410464224.8A patent/CN104273419A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101231A (en) * | 1993-10-07 | 1995-04-12 | 翁悦军 | Nutrient health-care gruel |
| CN1123101A (en) * | 1994-11-21 | 1996-05-29 | 张国强 | Method for making instant porridge made from mixed food-grains other than wheat and rice |
| CN1107664A (en) * | 1994-12-12 | 1995-09-06 | 马殿杰 | Porridge containing oviduct fat of forest frog and its making method |
| CN1147341A (en) * | 1995-10-09 | 1997-04-16 | 支秀芹 | Gruel for breakfast |
| CN1757308A (en) * | 2005-09-15 | 2006-04-12 | 赵斌 | Process for producing porridge powder |
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | A kind of edible porridge and its preparation method |
| CN102960587A (en) * | 2011-08-29 | 2013-03-13 | 黄友良 | Method for cooking coarse cereals vegetable porridge |
| CN103054015A (en) * | 2011-10-20 | 2013-04-24 | 储云飞 | Nutrition porridge and preparation method thereof |
| CN103005284A (en) * | 2013-01-17 | 2013-04-03 | 安徽燕之坊食品有限公司 | Instant vegetable porridge and method for processing same |
| CN103271298A (en) * | 2013-06-18 | 2013-09-04 | 广东麦丹郎食品有限公司 | Infant instant nutritious porridge and preparation process thereof |
| CN103918981A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Delicious underback mixed congee and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘树栋等: "《粥类制品1080例》", 31 January 2006, 科学技术文献出版社 * |
| 唐俊明: "《家庭米食食谱大全》", 31 May 1999, 四川科学技术出版社 * |
| 陈志田: "《健康家常菜》", 28 February 2014, 湖北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995474A (en) * | 2016-06-24 | 2016-10-12 | 安徽三兄弟薯业有限责任公司 | Breakfast nutritive porridge for children |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |