CN105104967A - Fresh, fragrant and salty preserved meat mixed congee and preparation method thereof - Google Patents
Fresh, fragrant and salty preserved meat mixed congee and preparation method thereof Download PDFInfo
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- CN105104967A CN105104967A CN201510529655.2A CN201510529655A CN105104967A CN 105104967 A CN105104967 A CN 105104967A CN 201510529655 A CN201510529655 A CN 201510529655A CN 105104967 A CN105104967 A CN 105104967A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013372 meat Nutrition 0.000 title abstract 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 240000007049 Juglans regia Species 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 11
- -1 sucrose ester Chemical class 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 10
- 235000021279 black bean Nutrition 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 235000020234 walnut Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 241000471262 Ardisia japonica Species 0.000 claims abstract description 8
- 241000735527 Eupatorium Species 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000012266 salt solution Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000015241 bacon Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 7
- 235000019082 Osmanthus Nutrition 0.000 claims description 7
- 241000333181 Osmanthus Species 0.000 claims description 7
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000080208 Canella winterana Species 0.000 abstract 1
- 235000008499 Canella winterana Nutrition 0.000 abstract 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 229940017545 cinnamon bark Drugs 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 4
- 229930195733 hydrocarbon Natural products 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 150000001491 aromatic compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses fresh, fragrant and salty preserved meat mixed congee. The mixed congee is prepared from the following raw materials in parts by weight: 50-60 parts of beef marrow bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of pricklyash peel, 2-3 parts of shallot, 3-4 parts of ginger, 7-8 parts of honey, 7-8 parts of dried shrimp, 6-7 parts of salt black bean, 15-16 parts of preserved meat, 2-2.3 parts of shaved cinnamon bark, 2-3 parts of fortune eupatorium herb, 2.3-2.4 parts of Japanese ardisia herb, proper amount of sucrose ester, proper amount of 3-4% salt solution and proper amount of salt. The prepared salty mixed congee has the advantages that the bovine bone soup is adopted; the variety of volatile substances in the bovine bone soup is increased and the relative content of the volatile substances is also affected by adopting an applied concentrating process; and most of all, some volatile compounds with peculiar flavors are generated in the bovine bone soup by adopting the concentrating process, so that the soup is more delicious.
Description
Technical field
The present invention relates to mixed congee technical field, particularly relate to salty mixed congee of a kind of fresh fragrant bacon and preparation method thereof.
Background technology
Eight treasures (choice ingredients of certain special dishes) has another name called rice porridge, Buddhist congee, Han nationality's traditional festival food.A kind ofly save the congee boiled by various food in the eighth day of the twelfth lunar month.China Southern Song Dynasty scholar carefully write " martial arts circles's old affair " say: " make congee with English walnut, pine nut, Ru Qin, persimmon, chestnut and so on, the rice porridge of meaning.Mixed congee has strengthening spleen and nourishing stomach, effect of disappear stagnant fat-reducing, benefiting qi for tranquillization.Obesity and neurastheniac's dietotherapy can be used as, also can be used as the food of daily health fitness.
The mixed congee food materials in each place are different, and kind is comparatively single, mostly is sweet food, so just make most sugar material patient or the elderly inspire awe even from distance, thus can not meet the edible demand of majority.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides salty mixed congee of a kind of fresh fragrant bacon and preparation method thereof.
The present invention is achieved by the following technical solutions:
The salty mixed congee of a kind of fresh fragrant bacon, be made up of the raw material of following weight portion:
Ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, dried shrimp 7-8, Salt black bean 6-7, bacon 15-16, osmanthus heart 2-2.3, eupatorium 2-3, Japanese ardisia 2.3-2.4;
The salt solution of sucrose ester, 3-4%, proper amount of salt.
The preparation method of the described salty mixed congee of a kind of fresh fragrant bacon, comprises the following steps:
(1) get Salt black bean and dry abrasive dust, then bacon, dried shrimp are diced after cleaning, be more jointly placed in oil cauldron mixing and stir-fry 5-6 minute, with Salt black bean powder, continue the 1-2 minute that stir-fries, take out into dish stand-by;
(2) get ox rod bone block, cleaning and dipping 20-30min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone is put into autoclave, is blended into 18-20 water doubly, in temperature 121-126 DEG C, pressure 0.1-0.15MPa, after pressure cook bone 1-1.2h, open high pressure kettle cover, add the osmanthus heart, eupatorium, the Japanese ardisia, pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55-60min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2-3h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12-15 times of water, under 250-300w power, carry out microwave radiation heating 2-3 minute; After ox bone soup is mixed with Chrysanthemum Extract, add the sucrose ester of mixed solution 1%-1.2% again, heat-insulation preheating 2-3 minute at 50-60 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08-0.1MPa, temperature 70-75 DEG C condition, concentration time is 6-7h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4-5 hour, take out after draining and pour in pot, then pour the mixed liquor of honey and salt solution into, meeting solid-liquid ratio is 1: 2(m/V), little fire heating is dried in the air cool more naturally after 10-12 minute;
(5) step (4) is dried in the air cool after material be placed in 25-30 DEG C, the vacuum drying chamber of absolute pressure 0.003-0.004Pa, infiltration process 40-45min, finally drains rear stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25-30 minute, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing and decoct 15-20 minute, to obtain final product.
Advantage of the present invention is: the saline taste mixed congee that the present invention makes adopts Galbitang as soup, and the concentration technology wherein used adds the kind of volatile materials in Galbitang, and also has impact to its relative amount.Concentrated Galbitang is not only containing outside hydro carbons contained in common Galbitang, alcohols, aldehydes, ketone, ester class, aromatic compound, heterocycle compound, other classes, also add the content of acid and aromatic compound, hydro carbons, Ester, the volatile compound that the most important thing is Galbitang to be created concentration technology some have peculiar flavour, makes soup taste more delicious.
The retention of FLOS CHRYSANTHEMI ALBA from Haizhou of China to alcohols, aldehydes, ketone, aromatic ring hydro carbons, assorted oxygen cyclic hydrocar-bons comparatively has superiority, and can remain most of volatile flavor substance; Chrysanthemum Extract be added with the maintenance benefiting concentration technology Middle nutrition material; The interpolation of Sucrose Fatty Acid Ester simultaneously protects various active ingredient to reduce nutrition leak.
Simultaneously content of the present invention adopts vacuum to ooze salt technology, make mixed congee mouthfeel more from however evenly, vacuum is oozed salt technology and is had the features such as time of penetration is short, effect of color protection is good;
The present invention is aromatic good to eat, and mouthfeel is unique, and be also added with the food medicinal materials such as the osmanthus heart, eupatorium, the Japanese ardisia, richness has given the health-care efficacy of benefiting shrewd head of the present invention, antipyretic clear heat, dispelling damp-cold from the stomach and improving appetite and digestion.
Detailed description of the invention
The salty mixed congee of a kind of fresh fragrant bacon, be made up of the raw material of following weight portion:
Ox rod bone 50, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4, red bean 16, peanut 20, lotus seeds 15, lily 7, walnut kernel 15, glutinous rice 80, pepper 2, Chinese prickly ash 1, green onion 2, ginger 3, honey 7, dried shrimp 7, Salt black bean 6, bacon 15, the osmanthus heart 2, eupatorium 2, the Japanese ardisia 2.3;
Sucrose ester, 3% salt solution, proper amount of salt.
The preparation method of the described salty mixed congee of a kind of fresh fragrant bacon, comprises the following steps:
(1) get Salt black bean dry abrasive dust, then by bacon, dried shrimp clean after dice, be more jointly placed in oil cauldron mixing stir-fry 5 minutes, with Salt black bean powder, continue to stir-fry 1 minute, take out into dish stand-by;
(2) get ox rod bone block, cleaning and dipping 20min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone is put into autoclave, and be blended into the water of 18 times, in temperature 121 DEG C, pressure 0.1MPa, after pressure cook bone 1h, opens high pressure kettle cover, adds the osmanthus heart, eupatorium, the Japanese ardisia, pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12 times of water, under 250w power, carry out microwave radiation heating 2 minutes; After being mixed with Chrysanthemum Extract by ox bone soup, then add the sucrose ester of mixed solution 1%%, heat-insulation preheating 2 minutes at 50 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08MPa, temperature 70 C condition, concentration time is 6h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4 hours, take out after draining and pour in pot, then pour the mixed liquor of honey and salt solution into, meeting solid-liquid ratio is 1: 2(m/V), little fire heat naturally dry in the air again after 10 minutes cool;
(5) step (4) is dried in the air cool after material be placed in 25 DEG C, the vacuum drying chamber of absolute pressure 0.003Pa, infiltration process 40min, finally drains rear stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25 minutes, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing decoction 15 minutes, to obtain final product.
Claims (2)
1. the salty mixed congee of fresh fragrant bacon, is characterized in that being made up of the raw material of following weight portion:
Ox rod bone 50-60, FLOS CHRYSANTHEMI ALBA from Haizhou of China 4-5, red bean 16-18, peanut 20-25, lotus seeds 15-18, lily 7-8, walnut kernel 15-20, glutinous rice 80-100, pepper 2-3, Chinese prickly ash 1-2, green onion 2-3, ginger 3-4, honey 7-8, dried shrimp 7-8, Salt black bean 6-7, bacon 15-16, osmanthus heart 2-2.3, eupatorium 2-3, Japanese ardisia 2.3-2.4;
The salt solution of sucrose ester, 3-4%, proper amount of salt.
2. the preparation method of the salty mixed congee of a kind of fresh fragrant bacon as claimed in claim 1, is characterized in that comprising the following steps:
(1) get Salt black bean and dry abrasive dust, then bacon, dried shrimp are diced after cleaning, be more jointly placed in oil cauldron mixing and stir-fry 5-6 minute, with Salt black bean powder, continue the 1-2 minute that stir-fries, take out into dish stand-by;
(2) get ox rod bone block, cleaning and dipping 20-30min, watery blood in removing ox rod bone, then add water and precook, remove offscum in water after boiling, then pull ox rod bone out; Pretreated ox rod bone is put into autoclave, is blended into 18-20 water doubly, in temperature 121-126 DEG C, pressure 0.1-0.15MPa, after pressure cook bone 1-1.2h, open high pressure kettle cover, add the osmanthus heart, eupatorium, the Japanese ardisia, pepper, Chinese prickly ash, green onion, ginger and appropriate salt; Then, carry out normal pressure boiling 55-60min, make prefabricated Galbitang;
(3) by after prefabricated Galbitang slow fire again boiling 2-3h, remove surperficial grease, be separated soup slag with filter cloth; FLOS CHRYSANTHEMI ALBA from Haizhou of China is joined in 12-15 times of water, under 250-300w power, carry out microwave radiation heating 2-3 minute; After ox bone soup is mixed with Chrysanthemum Extract, add the sucrose ester of mixed solution 1%-1.2% again, heat-insulation preheating 2-3 minute at 50-60 DEG C, then send into vacuum decompressioning and concentrating tank carry out reduced pressure concentration under vacuum 0.08-0.1MPa, temperature 70-75 DEG C condition, concentration time is 6-7h;
(4) red bean, peanut, lotus seeds, walnut kernel emerge in worm water 4-5 hour, take out after draining and pour in pot, then pour the mixed liquor of honey and salt solution into, meeting solid-liquid ratio is 1: 2(m/V), little fire heating is dried in the air cool more naturally after 10-12 minute;
(5) step (4) is dried in the air cool after material be placed in 25-30 DEG C, the vacuum drying chamber of absolute pressure 0.003-0.004Pa, infiltration process 40-45min, finally drains rear stand-by;
(6) glutinous rice is cleaned and is placed in pot, first be blended into step (3) gained soup after big fire is boiled, change little fire continuation decoction 25-30 minute, pour the red bean after handling well, peanut, lotus seeds, walnut kernel, lily again into and remain each material, continuing mixing and decoct 15-20 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529655.2A CN105104967A (en) | 2015-08-26 | 2015-08-26 | Fresh, fragrant and salty preserved meat mixed congee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510529655.2A CN105104967A (en) | 2015-08-26 | 2015-08-26 | Fresh, fragrant and salty preserved meat mixed congee and preparation method thereof |
Publications (1)
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| CN105104967A true CN105104967A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510529655.2A Pending CN105104967A (en) | 2015-08-26 | 2015-08-26 | Fresh, fragrant and salty preserved meat mixed congee and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851811A (en) * | 2016-05-09 | 2016-08-17 | 成都鲜美诚食品有限公司 | Porridge with preserved meat and radishes and method for manufacturing porridge |
| CN105942146A (en) * | 2016-05-09 | 2016-09-21 | 成都鲜美诚食品有限公司 | Preserved meat-shiitake mushroom porridge and preparation method thereof |
| CN105962037A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Preserved meat potato porridge and preparation method thereof |
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| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN1985985A (en) * | 2006-12-13 | 2007-06-27 | 徐建阳 | Recipe and preparing process of food therapeutic preparation and functional food |
| CN101961088A (en) * | 2010-10-13 | 2011-02-02 | 毛杰 | Formula of porridge with nuts and dried fruits and preparation method thereof |
| CN103976283A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Bovine bone flavor glutinous rice porridge and preparation method thereof |
| CN104286659A (en) * | 2014-10-08 | 2015-01-21 | 赵敬哲 | Beef contained glutinous rice porridge and preparation method thereof |
-
2015
- 2015-08-26 CN CN201510529655.2A patent/CN105104967A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN1985985A (en) * | 2006-12-13 | 2007-06-27 | 徐建阳 | Recipe and preparing process of food therapeutic preparation and functional food |
| CN101961088A (en) * | 2010-10-13 | 2011-02-02 | 毛杰 | Formula of porridge with nuts and dried fruits and preparation method thereof |
| CN103976283A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Bovine bone flavor glutinous rice porridge and preparation method thereof |
| CN104286659A (en) * | 2014-10-08 | 2015-01-21 | 赵敬哲 | Beef contained glutinous rice porridge and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851811A (en) * | 2016-05-09 | 2016-08-17 | 成都鲜美诚食品有限公司 | Porridge with preserved meat and radishes and method for manufacturing porridge |
| CN105942146A (en) * | 2016-05-09 | 2016-09-21 | 成都鲜美诚食品有限公司 | Preserved meat-shiitake mushroom porridge and preparation method thereof |
| CN105962037A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Preserved meat potato porridge and preparation method thereof |
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Application publication date: 20151202 |