Five-white Chinese medicinal porridge and preparation method thereof

A technology of traditional Chinese medicine and white chrysanthemum, which is applied in the field of Wubai traditional Chinese medicine porridge and its preparation, can solve the problems of nutrient loss and shorten the cooking time of porridge, and achieve the effect of ensuring the taste and reducing the loss of nutrients

Inactive Publication Date: 2015-02-04
QINGDAO ZHENGNENGLIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soaking first and then cooking can shorten the cooking time of porridge, but soaking will easily cause nutrient loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A five-white traditional Chinese medicine porridge, the weight ratio of raw materials is as follows: 5-10 parts of bovine liver, 5-15 parts of white chrysanthemum, 5-15 parts of white peony, 5-15 parts of white peony, 5-15 parts of white poria cocos, 5 parts of ginkgo ~15 parts, 20~30 parts of rice, 20~30 parts of millet, 10~20 parts of lotus root powder, 5~15 parts of oatmeal, 5~8 parts of ginger, 3~5 parts of star anise, 5~10 parts of white vinegar, 10~20 parts of white wine 5-10 parts of salt, 300-500 parts of water.

Embodiment 2

[0022] A five-white traditional Chinese medicine porridge, comprising the following formula components in parts by mass: the weight ratio of the raw material components of the five-white traditional Chinese medicine porridge is: 5 parts of bovine liver, 5 parts of white chrysanthemum, 5 parts of Angelica dahurica, 5 parts of white peony, 5 parts of poria cocos, 5 parts of ginkgo, 20 parts of rice, 20 parts of millet, 10 parts of lotus root starch, 15 parts of oats, 8 parts of ginger, 5 parts of star anise, 10 parts of white vinegar, 20 parts of white wine, 10 parts of table salt, 500 parts of water;

[0023] Or 10 parts of beef liver, 15 parts of white chrysanthemum, 15 parts of Angelica dahurica, 15 parts of white peony, 15 parts of white poria cocos, 15 parts of ginkgo, 30 parts of rice, 30 parts of millet, 20 parts of lotus root powder, 15 parts of oats, 8 parts of ginger, 5 parts of star anise 10 parts of white vinegar, 20 parts of white wine, 10 parts of table salt, 500 pa...

Embodiment 3

[0026] A five-white traditional Chinese medicine porridge, comprising the following ingredients in parts by mass: 5-10 parts of bovine liver, 5-15 parts of white chrysanthemum, 5-15 parts of Angelica dahurica, 5-15 parts of white peony, 5-15 parts of white poria cocos, ginkgo 5-15 servings, 20-30 servings of rice, 20-30 servings of millet, 10-20 servings of lotus root starch, 5-15 servings of oats, 5-8 servings of ginger, 3-5 servings of star anise, 5-10 servings of white vinegar, 10-10 servings of white wine 20 parts, 5-10 parts of salt, 300-500 parts of water.

[0027] Its preparation method steps are:

[0028] (1) Soak rice and millet for 6-7 hours, take white chrysanthemum, angelica dahurica, white peony root, white poria cocos, and ginkgo after washing, put them in white wine and soak for 1-2 days, filter to obtain the extract;

[0029] (2) After washing the oatmeal, bake it in a baking box at a temperature of 50-60 degrees for 10-20 minutes, then grind it into powder, p...

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PUM

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Abstract

The invention discloses five-white Chinese medicinal porridge and a preparation method thereof. The five-white Chinese medicinal porridge comprises the following raw materials in parts by weight: 5-10 parts of bovine liver, 5-15 parts of white chrysanthemum, 5-15 parts of angelica dahurica, 5-15 parts of white peony root, 5-15 parts of white poria, 5-15 parts of gingko, 20-30 parts of rice, 20-30 parts of millet, 10-20 parts of lotus root starch, 5-15 parts of oat, 5-8 parts of ginger, 3-5 parts of anise, 5-10 parts of white vinegar, 10-20 parts of white spirit, 5-10 parts of salt and 300-500 parts of water. The porridge is obtained by cleaning, decocting, mixing, stewing and packaging. The porridge has the effects of dispelling wind and clearing away heat, nourishing stomach and protecting liver, clearing heat and detoxifying; and a soaking step is added in the decocting process, so that the mouthfeel of the porridge is ensured and the loss of nutrients is reduced.

Description

technical field [0001] The invention belongs to the field of food, and relates to a five white traditional Chinese medicine porridge and a preparation method thereof. Background technique [0002] Porridge is a kind of thick paste food cooked with grains such as rice, millet or corn, which has high nutritional value. When making porridge, it should be noted that enough water should be added at one time, and the porridge will be cooked in one go, so as to have the effect of uniform thickness and rice water blending. The rice used for cooking porridge can be soaked in water for 5-6 hours first, and then boiled in the pot, or it can be washed and cooked directly in the pot. Soaking first and then cooking can shorten the time for cooking porridge, but soaking can easily cause nutrient loss. Millet is rich in vitamins B1, B12, etc. It has the effect of preventing indigestion and sores on the corners of the mouth. It also has the function of nourishing yin and nourishing blood. ...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L1/312A23L7/10A23L13/20A23L33/00
CPCA23L33/00A23L7/10A23L13/20A23V2002/00
Inventor 汪静
Owner QINGDAO ZHENGNENGLIANG FOOD
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