Rose porridge and preparation method thereof

A production method and technology of roses, applied in the direction of food science, etc., can solve the problem of single nutritional components and achieve the effect of rich nutrition

Pending Publication Date: 2020-04-10
北京嘉和一品餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of the rose porridge in the prior art is simple, but the raw materials of the rose porridge in the prior art use rice and roses as the main raw materials, and the nutritional components are relatively single

Method used

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  • Rose porridge and preparation method thereof
  • Rose porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of rose porridge, the composition and composition ratio of rose porridge are: 2 parts of rice, 6 parts of glutinous rice, 2 parts of sago, 8 parts of rose sauce, 2 parts of rose, 3 parts of yam, 0.5 part of red date, 3 parts of strawberry 0.5 servings of black tea, 1 serving of wolfberry, 0.5 servings of rock sugar, and 79 servings of chicken soup.

[0029] The preparation method of rose porridge comprises the following steps:

[0030] Put rice and glutinous rice into the chicken soup in the porridge pot and cook for 25 minutes at a temperature of 102°C;

[0031] Add the prescribed amount of yam, red dates, and wolfberry into the porridge pot and continue cooking for 4 minutes at a cooking temperature of 104°C;

[0032] Add the formula amount of sago, rose sauce, roses, strawberries, black tea and rock sugar into the porridge pot and continue cooking for 3 minutes at a cooking temperature of 100°C to obtain rose porridge.

Embodiment 2

[0034] A kind of rose porridge, the composition and composition ratio of rose porridge are: 6 parts of rice, 2 parts of glutinous rice, 5 parts of sago, 2 parts of rose sauce, 4 parts of rose, 1 part of yam, 1.5 parts of red dates, 1 part of strawberry 1 serving of black tea, 0.5 servings of wolfberry, 1.5 servings of rock sugar, and 64 servings of chicken soup.

[0035] The preparation method of rose porridge comprises the following steps:

[0036] Put rice and glutinous rice into the chicken soup in the porridge pot and cook for 35 minutes at a temperature of 98°C;

[0037] Add the prescribed amount of yam, red dates, and wolfberry into the porridge pot and continue cooking for 7 minutes at a cooking temperature of 99°C;

[0038] Add the formula amount of sago, rose sauce, roses, strawberries, black tea and rock sugar into the porridge pot and cook for 6 minutes at a cooking temperature of 98°C to obtain the rose porridge.

Embodiment 3

[0040] A kind of rose porridge, the components and composition ratio of rose porridge are: 6 parts of rice, 6 parts of glutinous rice, 5 parts of sago, 8 parts of rose sauce, 4 parts of roses, 3 parts of yam, 1.5 parts of red dates, 3 parts of strawberries 1 serving of black tea, 1 serving of wolfberry, 1.5 servings of rock sugar, and 79 servings of chicken soup.

[0041] The preparation method of rose porridge comprises the following steps:

[0042] Put rice and glutinous rice into the chicken broth in the porridge pot and cook for 35 minutes at a temperature of 103°C;

[0043] Add the prescribed amount of yam, red dates, and wolfberry into the porridge pot and continue cooking for 7 minutes at a cooking temperature of 104°C;

[0044] Add the formula amount of sago, rose sauce, roses, strawberries, black tea and rock sugar into the porridge pot and cook for 6 minutes at a cooking temperature of 100°C to obtain the rose porridge.

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PUM

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Abstract

The invention relates to the technical field of rose porridge, and provides a rose porridge that comprises the following components in parts by weight: 2-6 parts of rice, 2-6 parts of sticky rice, 2-5parts of sago, 2-8 parts of rose sauce, 2-4 parts of rose flowers, 1-3 parts of Chinese yams, 0.5-1.5 parts of red jujubes, 1-3 parts of strawberries, 0.5-1 part of black tea, 0.5-1 part of Chinese wolfberry fruits, 0.5-1.5 parts of crystal sugar and 64-79 parts of chicken soup. According to the technical scheme, the rice, the sticky rice and the sago are used as main raw materials, the Chinese yams are used as ingredients, the rose sauce, the rose flowers, the red jujubes, the strawberries, the black tea, the Chinese wolfberry fruits and the crystal sugar are used as ingredients and seasonings, so the taste is fragrant and glutinous, natural chicken soup and plant and fruit fragrance are achieved, nutrition is richer, use of chemical flavoring agents is avoided, and people health is facilitated.

Description

technical field [0001] The invention relates to the technical field of production methods of porridge, in particular to rose porridge and a production method thereof. Background technique [0002] Porridge is a popular delicacy, and porridge is also beneficial to people's health. There are many varieties of porridge, and rose porridge, as one of many porridge products, is deeply loved by people of all ages. [0003] The existing technology of making rose porridge in families and restaurants is as follows: first, put rice after the chicken soup is boiled, turn the fire to a low fire when the chicken soup boils again, cook for ten to thirty minutes, put roses and After seasoning, cook for another three to five minutes and serve. The preparation method of the rose porridge in the prior art is simple, but the raw materials of the rose porridge in the prior art use rice and roses as main raw materials, and the nutritional components are relatively single. [0004] How to effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L19/00A23L23/00A23L27/60A23L27/30A23L29/00
CPCA23L7/10A23L19/10A23L19/03A23L23/00A23L27/60A23L27/30A23L29/00
Inventor 白松
Owner 北京嘉和一品餐饮管理有限公司
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