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Flower beautifying congee with various tastes and preparation method thereof
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A technology of Baiwei beauty porridge and flowers, applied in the field of food, can solve problems such as maintaining nutrition
Inactive Publication Date: 2015-02-11
QINGDAO ZHENGNENGLIANG FOOD
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Summary
Abstract
Description
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Problems solved by technology
However, these porridges are often only added with seasonings to increase the taste during the cooking process, and do not maintain the maximum nutrition.
Method used
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Effect test
Embodiment 1
[0020] A porridge with various flavors for nourishing the skin. The weight ratio of raw materials is as follows: 30-40 parts of millet, 10-20 parts of round-grained rice, 10-20 parts of honey, 5-10 parts of lotus, 5-10 parts of peach blossom, and 3-8 parts of rose. 5-10 parts of chrysanthemum, 10-20 parts of lemon juice, 6-8 parts of milk powder, 5-15 parts of walnut kernel, 5-15 parts of chestnut kernel, 5-15 parts of raisin, 10-20 parts of beef cubes, peanuts 10-15 parts, 10-20 parts of lotus seeds, 400-600 parts of water.
Embodiment 2
[0022] A congee for nourishing beauty with all kinds of flowers, comprising the following ingredients in parts by mass:
[0023] 30 parts of millet, 10 parts of japonica rice, 10 parts of honey, 5 parts of lotus, 5 parts of peach blossom, 3 parts of rose, 5 parts of chrysanthemum, 10 parts of lemon juice, 6 parts of milk powder, 5 parts of walnut kernel, 5 parts of chestnut kernel, 5 parts of raisin 10 parts of beef, 10 parts of peanuts, 10 parts of lotus seeds, 400 parts of water;
[0024] Or include the following ingredients in parts by mass: 40 parts of millet, 20 parts of japonica rice, 20 parts of honey, 10 parts of lotus, 10 parts of peach blossom, 8 parts of rose, 10 parts of chrysanthemum, 20 parts of lemon juice, 8 parts of milk powder, walnut kernel 15 parts, 15 parts of chestnut kernels, 15 parts of raisins, 20 parts of beef cubes, 15 parts of peanuts, 20 parts of lotus seeds, 600 parts of water;
[0025] Or include the following ingredients in parts by mass: 35 pa...
Embodiment 3
[0027] A porridge with various flavors for nourishing the skin. The weight ratio of raw materials is as follows: 30-40 parts of millet, 10-20 parts of round-grained rice, 10-20 parts of honey, 5-10 parts of lotus, 5-10 parts of peach blossom, and 3-8 parts of rose. 5-10 parts of chrysanthemum, 10-20 parts of lemon juice, 6-8 parts of milk powder, 5-15 parts of walnut kernel, 5-15 parts of chestnut kernel, 5-15 parts of raisin, 10-20 parts of beef cubes, peanuts 10-15 parts, 10-20 parts of lotus seeds, 400-600 parts of water.
[0028] Its preparation method steps are:
[0029] (1) Wash the lotus, peach, rose, and chrysanthemum, add citric acid, soak for 1 to 2 hours, filter to obtain the extract, heat the extract to boiling, add milk powder while stirring, until the milk powder is completely dissolved, cool to room temperature, add honey and stir well;
[0030] (2) After washing walnut kernels, chestnut kernels, raisins, peanuts and lotus seeds, bake them with far-infrared ra...
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Abstract
The invention discloses flower beautifying congee with various tastes and a preparation method thereof. The flower beautifying congee with various tastes comprises the following raw ingredients in parts by weight: 30-40 parts of rice, 10-20 parts of polished round-grained rice, 10-20 parts of honey, 5-10 parts of lotuses, 5-10 parts of peach flowers, 3-8 parts of roses, 5-10 parts of chrysanthemum, 10-20 parts of lemon juice, 6-8 parts of milk powder, 5-15 parts of walnut kernels, 5-15 parts of chestnut kernels, 5-15 parts of raisins, 10-20 parts of beef granules, 10-15 parts of peanut kernels, 10-20 parts of lotus seeds and 400-600 parts of water. A production process flow of the flower beautifying congee is as follows: material selecting, cooking, drying, frying until cooked, grinding, mixing, packaging and sterilizing. The congee contains various fruits, and as the peanut kernels, the chestnut kernels, the walnut kernels, and the like are ground into smaller granules, the congee is easier to digest, the taste is more uniform and better, the materials are easy to cook and the nutrients are very abundant; therefore the congee is a rare delicacy.
Description
technical field [0001] The invention belongs to the field of food, and relates to porridge with various flavors of flowers and beauty and a preparation method thereof. Background technique [0002] In China's four thousand years of recorded history, porridge has always been present. It can be seen that the relationship between porridge and Chinese people is just like the porridge itself, which is thick and sticky, and they help each other. Traditional porridge is mostly made of rice, millet, etc. We usually have breakfast as the main food. And along with the difference of people's taste, various porridges have been produced, such as seafood porridge, preserved egg and lean meat porridge and so on. However, these porridges are often only added with condiments that increase the taste during the cooking process, and do not maintain the maximum nutrition. Walnuts can strengthen the body, provide nutrition, increase serum albumin, but the blood cholesterol level rises slowly, ...
Claims
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Application Information
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