CN103919032B

CN103919032B - Preserved sausage mixed congee and preparation method thereof

Info

Publication number: CN103919032B
Application number: CN201410093806.XA
Authority: CN
Inventors: 董良清
Original assignee: Dangtu County Kehui Trading Co Ltd
Current assignee: Dangtu County Kehui Trading Co Ltd
Priority date: 2014-03-14
Filing date: 2014-03-14
Publication date: 2015-07-01
Anticipated expiration: 2034-03-14
Also published as: CN103919032A

Abstract

The invention provides a preserved sausage mixed congee. The preserved sausage mixed congee is characterized by being prepared from the following raw materials by weight: 150 to 180 parts of brown rice, 60 to 80 parts of preserved sausage, 4 to 5 parts of caraway leaves, 10 to 15 parts of yellow rice wine, 20 to 30 parts of cauliflower, 10 to 12 parts of ginger, 6 to 8 parts of black fungus, 28 to 35 parts of pea, 5 to 8 parts of salt, 20 to 30 parts of peanut kernels, 10 to 15 parts of vinegar, 4 to 6 parts of an auxiliary agent and 650 to 800 parts of water. The objective of the invention is to apply the congee as staple food. The preserved sausage is specially added into the congee and preprocessed before addition; during preprocessing, the sausage is soaked with yellow rice wine, shredded ginger, vinegar and the like and is then steamed and washed so as to greasiness, which enables the sausage not to be greasy and to have more delicious taste, and the sausage is cut into small particles, which enables the sausage to be more uniformly dispersed and more easily digestable. Vegetables like cauliflower, pea and edible fungus are exquisitely added, so the congee has reasonably matched meat and vegetable and a more beautiful color.

Description

One pickles sausage mixed congee and preparation method thereof

Technical field

The present invention is that one pickles sausage mixed congee and preparation method thereof, belongs to the technology field of foodstuff mixed congee.

Background technology

The nutriments such as the protein that Human Physiology needs, fat, vitamin, mineral matter and starch, mainly from the various kinds of foods that people are daily eaten.These foods, after decomposing, become the simple small-molecule substance of structure, just can be absorbed by the body.Therefore, food is more soft, is is more easily digested and assimilated by body, and the nutritive value of food is higher.

It is reported, because congee is by slow fire, endure out for a long time, is conducive to the decomposition reduced protein, fat and destroys, reduce the loss of some vitamins, and enable some mineral matters be dissolved in soup, congee can be made like this to have more nutritive value.And congee has a maximum feature to be, except primary raw material is grain, be also aided with the various batchings with medical value, as lotus seeds, the seed of jog's tears, lily, French beans, red date, Poria cocos, Chinese yam, English walnut etc.; Or be aided with containing protein rich mutton, beef, the flesh of fish, marrow etc.; Or contain dark vegetable and the fruit of a large amount of vitamin.After boiling through different processing methods, make its not only nutritious, delicious flavour, and the effect having more nourishing, get rid of illness and take care of health.

Summary of the invention

One pickles sausage mixed congee, it is characterized in that being made up of the raw material of following weight portion: brown rice 150 ~ 180, pickle sausage 60 ~ 80, caraway leaf 4 ~ 5, yellow rice wine 10 ~ 15, cauliflower 20 ~ 30, ginger 10 ~ 12, black fungus 6 ~ 8, pea 28 ~ 35, edible salt 5 ~ 8, shelled peanut 20 ~ 30, vinegar 10 ~ 15, auxiliary agent 4 ~ 6, water 650 ~ 800; Described auxiliary agent is made up of the raw material of following weight portion: always spend 2 ~ 3 in vain, bretschneider pear bark 1 ~ 2, peach blossom 2 ~ 3, folium lycii 3 ~ 4, Zingiber mioga petal 3 ~ 5, pumpkin 4 ~ 6, bamboo shoots 4 ~ 5, green tea powder 10 ~ 12; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with green tea powder by each raw material mixing except green tea powder.

Always spend in vain: the flower of legume mountain ebony, have effect of eliminating inflammation and expelling toxin.

Bretschneider pear bark: be the bark of rosaceous plant white pear sand pear or Ussurian pear etc., clearing heat and detoxicating, main pyreticosis heating, sore tinea.

Zingiber mioga: be a kind of perennial Zingiber draft, root has medical value, and its tender inflorescence, tender leaf can work as vegetables, and inflorescence can control cough, joins raw Chinese torreya and controls infantile pertussis and have effective.

Pickle a preparation method for sausage mixed congee, it is characterized in that comprising following step:

(1) will pickle sausage clean after, put into preprepared container, add yellow rice wine, shredded ginger, vinegar, mix;

(2) will be put in marmite after naughty for brown rice getting well, put into pea, shelled peanut, cauliflower: cauliflower is cut into thumbnail size bulk, black fungus, dietary alkali, edible salt, water etc. simultaneously, the good support of frame, and the container pickling sausage described in (1) is placed on support steams;

(3) marmite described in big fire boiled (2), stewing 10 ~ 15min, takes out sausage, and rapid cold water excessively, cleans greasy, be cut into mung bean size granular, be sprinkled into marmite, stir, add auxiliary agent, black fungus and other surplus material simultaneously;

(4) marmite described in boiled (3), little fire simmers 10 ~ 15min afterwards, opens pot cover, sprinkles caraway leaf, stewing 8 ~ 12min.

Advantage of the present invention: original intention of the present invention is as a kind of staple food, with the addition of especially and pickles sausage, when adding the pretreatment of congee body be first by sausage through immersions such as yellow rice wine, shredded ginger, vinegar, after again through steaming, wash away greasy, such sausage not only non-greasy, and taste is more delicious; Cut into dices, dispersion evenly, more easy to digest; The ingenious ginseng of the vegetarian diet such as cauliflower, pea, auricularia auriculajudae is inserted, and congee meat and vegetables is arranged in pairs or groups rationally, and color and luster is more good-looking.

Detailed description of the invention

Embodiment 1

One pickles sausage mixed congee, it is characterized in that being made up of the raw material of following weight portion: brown rice 150 ~ 180g, pickle sausage 60 ~ 80g, caraway leaf 4 ~ 5g, yellow rice wine 10 ~ 15g, cauliflower 20 ~ 30g, ginger 10 ~ 12g, black fungus 6 ~ 8g, pea 28 ~ 35g, edible salt 5 ~ 8g, shelled peanut 20 ~ 30g, vinegar 10 ~ 15g, auxiliary agent 4 ~ 6g, water 650 ~ 800g; Described auxiliary agent is made up of the raw material of following weight portion: always spend 2 ~ 3g, bretschneider pear bark 1 ~ 2g, peach blossom 2 ~ 3g, folium lycii 3 ~ 4g, Zingiber mioga petal 3 ~ 5g, pumpkin 4 ~ 6g bamboo shoots 4 ~ 5g, green tea powder 10 ~ 12g in vain; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with green tea powder by each raw material mixing except green tea powder.

Claims

1. pickle a sausage mixed congee, it is characterized in that being made up of the raw material of following weight portion: brown rice 150 ~ 180, pickle sausage 60 ~ 80, caraway leaf 4 ~ 5, yellow rice wine 10 ~ 15, cauliflower 20 ~ 30, ginger 10 ~ 12, black fungus 6 ~ 8, pea 28 ~ 35, edible salt 5 ~ 8, shelled peanut 20 ~ 30, vinegar 10 ~ 15, auxiliary agent 4 ~ 6, water 650 ~ 800; Described auxiliary agent is made up of the raw material of following weight portion: always spend 2 ~ 3 in vain, bretschneider pear bark 1 ~ 2, peach blossom 2 ~ 3, folium lycii 3 ~ 4, Zingiber mioga petal 3 ~ 5, pumpkin 4 ~ 6, bamboo shoots 4 ~ 5, green tea powder 10 ~ 12; Preparation method is that boiling, filter to obtain extract, extract concentrates post-drying, mixes and get final product with green tea powder by each raw material mixing except green tea powder.