Mulberry porridge and preparation method thereof

Abstract

The invention discloses mulberry porridge. The mulberry porridge comprises the following raw materials in parts by weight: 50-100 parts of millet, 20-30 parts of mulberries, 10-18 parts of potatoes, 10-15 parts of Chinese yams, 5-10 parts of chrysanthemums, 5-10 parts of strigose hydrangea juvenile leaves, 5-10 parts of dried persimmon, 5-10 parts of oat, 5-10 parts of dried small shrimps, 3-6 parts of olive oil, 1-3 parts of ginger, and 0.5-2 parts of salt. A preparation method of the mulberry porridge comprises the following steps of weighing the raw materials; peeling the potatoes and the Chinese yams, performing thorough cleaning, and cutting the cleaned potatoes and the cleaned Chinese yams into potato dices and Chinese yam dices, wherein the sizes of the potato dices and the sizes of the Chinese yam dices are similar to those of soybeans; dicing the dried persimmon and the mulberries into dried persimmon dices and mulberry dices; adding water to the millet and the oat, and performing soaking for 1-2h; boiling over the chrysanthemums and the strigose hydrangea juvenile leaves with water with amount being 20-40 times by weight of the chrysanthemums and the strigose hydrangea juvenile leaves, performing filtering and taking the obtained filtrate; mixing the potato dices, the Chinese yam dices, the dried persimmon dices, the mulberry dices, the soaked millet and the soaked oat, then adding the dried small shrimps and the ginger, performing stirring to obtain a mixture, putting the mixture in a pot, pouring the filtrate in the step (3), firstly, performing boiling with an intense fire for 5-10min, and then performing boiling with a small fire for 20-30min; and finally, adding the olive oil and the salt, so as to obtain the mulberry porridge. The mulberry porridge disclosed by the invention is easy to digest and rich and comprehensive in nutrition, has the efficacy of complementing calcium, moisturizing the intestine, reducing dryness, and improving immunity and is particularly suitable for middle-aged people and old people to eat.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a mulberry porridge and a preparation method thereof. Background technique [0002] Porridge is a kind of food that is often eaten in people's daily life. As people's requirements for the mouthfeel and nutritional value of porridge continue to increase, the types and functions of porridge are also increasing. People rationally match various ingredients to make various nutritious porridges with different tastes and different effects and functions. Due to their special physique, middle-aged and elderly people have certain special requirements for diet, such as the need to enhance calcium absorption and reduce the consumption of high-fat and high-sugar foods. However, although there are many foods for the elderly on the market, they all start from improving the taste, and the special porridge eaten by the elderly is not only in few varieties, but also unfavorable fo...

AI Technical Summary

Problems solved by technology

However, although there are many foods for the elderly on the market, they all start from improving the taste, and the porridge specially eaten by the elderly is not only limited in variety, but also unfavorable for the health of the elderly.