CN106261565A

CN106261565A - A kind of local flavor seafood congee and preparation method thereof

Info

Publication number: CN106261565A
Application number: CN201610697466.0A
Authority: CN
Inventors: 张美丽
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-22
Filing date: 2016-08-22
Publication date: 2017-01-04

Abstract

The invention discloses a kind of local flavor seafood congee and preparation method thereof, the weight proportion of the material composition of described local flavor seafood congee is: Semen Coicis 10 20 parts, Fructus Piperis powder 24 parts, salt 46 parts, cooking wine 8 10 parts, orange peel 35 parts, 10 30 parts of rice, dried Fructus Vitis viniferae 5 15 parts, Oleum sesami 46 parts, Carnis Haliotidis 8 12 parts, the Herba Gentianae tsinglingensis 46 parts, scallop 10 12 parts, Herba Canscorae 24 parts, Umbrella Rhopilema esculenta 10 20 parts, Flos Forsythiae 46 parts, Corm Eleocharitis 15 25 parts, codfish 15 25 parts, 1,000 2000 parts of water, through over cleaning, steaming and decocting, mix, stew boil, pack prepared.Seafood is combined by the present invention with medicated porridge so that medicated porridge is provided with tranquillization with heavy prescription, YANG hyperactivity suppressing nourishing YIN, restrains astringent or styptic treatment for spontaneous sweating, the effect of hepatic cholagogic, and has sea food flavor, and fabrication and processing is easy, and people eat the most more convenient.

Description

A kind of local flavor seafood congee and preparation method thereof

Technical field

The invention belongs to field of food, relate to a kind of local flavor seafood congee and preparation method thereof.

Background technology

Along with expanding economy, the living standard of people gradually steps up, and the requirement to food is more and more higher.Medicated porridge is for we Most important appetizing food, and human body is had the biggest benefit, often drink porridge and can also play the effect of health care.Medicated porridge now Kind also a lot, but the medicated porridge that really can play ataralgesia effect is the most little.Seafood, as Concha Ostreae has tranquillization with heavy prescription, dives Sun nourishing YIN, restrain astringent or styptic treatment for spontaneous sweating, the effect of hepatic cholagogic, and be again the best food replenished the calcium, additionally it is possible to prevention of arterial hardens, this Bright medicated porridge is fragrant strongly fragrant good to eat, and has incorporated the local flavor of Macrobrachium nipponensis, codfish, and delicious flavour, for the crowd of inland, is Rare delicious food.

Making delicate flavour of the present invention pure, the Radix Polygalae Crotalarioidis wherein added can moisturize qi-restoratives, and containing abundant in the Pedicellus et Pericarpium Trapae added Protein, unsaturated fatty acid, vitamin and trace element, nutritious, additionally, the present invention becomes possibly together with multiple Chinese herbal medicine Point, there is effect of nourishing the blood and yin, inducing diuresis to remove edema, moistening five ZANG-organs, bone and muscle strengthening.

Summary of the invention

For the problems referred to above, the present invention provides a kind of local flavor seafood congee and preparation method thereof.

For achieving the above object, the present invention provides following technical scheme:

A kind of local flavor seafood congee, the weight proportion of material composition is as follows: Semen Coicis 10-20 part, Fructus Piperis powder 2-4 part, salt 4-6 Part, cooking wine 8-10 part, orange peel 3-5 part, rice 10-30 part, dried Fructus Vitis viniferae 5-15 part, Oleum sesami 4-6 part, Carnis Haliotidis 8-12 part, Zhu Siberian cocklebur Grass 4-6 part, scallop 10-12 part, Herba Canscorae 2-4 part, Umbrella Rhopilema esculenta 10-20 part, Flos Forsythiae 4-6 part, Corm Eleocharitis 15-25 part, codfish 15-25 part, water 1000-2000 part.

Further, described wind one taste seafood congee, include following formula components according to mass fraction: Semen Coicis 10 parts, Fructus Piperis 2 parts of powder, salt 4 parts, cooking wine 8 parts, orange peel 3 parts, 10 parts of rice, dried Fructus Vitis viniferae 5 parts, Oleum sesami 4 parts, Carnis Haliotidis 8 parts, the Herba Gentianae tsinglingensis 4 parts, fan Shellfish 10 parts, Herba Canscorae 2 parts, Umbrella Rhopilema esculenta 10 parts, Flos Forsythiae 4 parts, Corm Eleocharitis 15 parts, codfish 15 parts, 1000 parts of water.

Further, described a kind of local flavor seafood congee, include following formula components according to mass fraction: Semen Coicis 15 parts, Fructus Piperis 3 parts of powder, salt 5 parts, cooking wine 9 parts, orange peel 4 parts, 20 parts of rice, dried Fructus Vitis viniferae 10 parts, Oleum sesami 5 parts, Carnis Haliotidis 10 parts, the Herba Gentianae tsinglingensis 5 parts, Scallop 11 parts, Herba Canscorae 3 parts, Umbrella Rhopilema esculenta 15 parts, Flos Forsythiae 5 parts, Corm Eleocharitis 20 parts, codfish 20 parts, 1500 parts of water.

Further, described a kind of local flavor seafood congee, include following formula components according to mass fraction: Semen Coicis 20 parts, Fructus Piperis 4 parts of powder, salt 6 parts, cooking wine 10 parts, orange peel 5 parts, 30 parts of rice, dried Fructus Vitis viniferae 15 parts, Oleum sesami 6 parts, Carnis Haliotidis 12 parts, the Herba Gentianae tsinglingensis 6 Part, scallop 12 parts, Herba Canscorae 4 parts, Umbrella Rhopilema esculenta 20 parts, Flos Forsythiae 6 parts, Corm Eleocharitis 25 parts, codfish 25 parts, 2000 parts of water.

Further, the preparation method of described a kind of local flavor seafood congee, there is following step:

Step one: above-mentioned orange peel, Flos Forsythiae, Corm Eleocharitis, Herba Canscorae and the Herba Gentianae tsinglingensis are cleaned and thinly slices, then decoct 2～3 Hour, remove slag and obtain juice；

Step 2: put into clear water after dry to above-mentioned Semen Coicis, rice, Fructus Vitis viniferae, Umbrella Rhopilema esculenta, codfish, scallop and Carnis Haliotidis being cleaned Middle immersion 2～4 hours, then put pot big fire into and simmer 60 minutes；

Step 3: add above-mentioned juice and Fructus Piperis powder in pot, salt, cooking wine, the little fire of Oleum sesami simmer 10～20 minutes, colder But, a kind of local flavor seafood congee is obtained.

The method have the benefit that

1, there is tranquillization with heavy prescription, YANG hyperactivity suppressing nourishing YIN, restrain astringent or styptic treatment for spontaneous sweating, the effect of hepatic cholagogic；

2, having sea food flavor, fabrication and processing is easy；

3, containing multiple medicinal herb components, there is effect of nourishing the blood and yin, inducing diuresis to remove edema, moistening five ZANG-organs, bone and muscle strengthening.

Detailed description of the invention

Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, Broadly fall into the scope of protection of the invention.

Embodiment one:

The weight proportion of a kind of local flavor seafood congee material composition is as follows: Semen Coicis 10-20 part, Fructus Piperis powder 2-4 part, salt 4-6 part, Cooking wine 8-10 part, orange peel 3-5 part, rice 10-30 part, dried Fructus Vitis viniferae 5-15 part, Oleum sesami 4-6 part, Carnis Haliotidis 8-12 part, Herba Gentianae tsinglingensis 4- 6 parts, scallop 10-12 part, Herba Canscorae 2-4 part, Umbrella Rhopilema esculenta 10-20 part, Flos Forsythiae 4-6 part, Corm Eleocharitis 15-25 part, codfish 15-25 Part, water 1000-2000 part.

Embodiment two:

A kind of local flavor seafood congee includes following formula components according to mass fraction: Semen Coicis 10 parts, Fructus Piperis powder 2 parts, salt 4 parts, Cooking wine 8 parts, orange peel 3 parts, 10 parts of rice, dried Fructus Vitis viniferae 5 parts, Oleum sesami 4 parts, Carnis Haliotidis 8 parts, the Herba Gentianae tsinglingensis 4 parts, scallop 10 parts, punching Grass 2 parts, Umbrella Rhopilema esculenta 10 parts, Flos Forsythiae 4 parts, Corm Eleocharitis 15 parts, codfish 15 parts, 1000 parts of water.

Embodiment three:

A kind of local flavor seafood congee includes following formula components according to mass fraction: Semen Coicis 15 parts, Fructus Piperis powder 3 parts, salt 5 parts, Cooking wine 9 parts, orange peel 4 parts, 20 parts of rice, dried Fructus Vitis viniferae 10 parts, Oleum sesami 5 parts, Carnis Haliotidis 10 parts, the Herba Gentianae tsinglingensis 5 parts, scallop 11 parts, wear Heart grass 3 parts, Umbrella Rhopilema esculenta 15 parts, Flos Forsythiae 5 parts, Corm Eleocharitis 20 parts, codfish 20 parts, 1500 parts of water.

Embodiment four:

A kind of local flavor seafood congee includes following formula components according to mass fraction: Semen Coicis 20 parts, Fructus Piperis powder 4 parts, salt 6 parts, Cooking wine 10 parts, orange peel 5 parts, 30 parts of rice, dried Fructus Vitis viniferae 15 parts, Oleum sesami 6 parts, Carnis Haliotidis 12 parts, the Herba Gentianae tsinglingensis 6 parts, scallop 12 parts, wear Heart grass 4 parts, Umbrella Rhopilema esculenta 20 parts, Flos Forsythiae 6 parts, Corm Eleocharitis 25 parts, codfish 25 parts, 2000 parts of water.

Embodiment five:

The preparation method of a kind of local flavor seafood congee, has a following step:

Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment May be appreciated other embodiments.

Claims

1. a local flavor seafood congee, it is characterised in that: the weight proportion of the material composition of described local flavor seafood congee includes: Semen Coicis 10-20 part, Fructus Piperis powder 2-4 part, salt 4-6 part, cooking wine 8-10 part, orange peel 3-5 part, rice 10-30 part, dried Fructus Vitis viniferae 5-15 part, Oleum sesami 4-6 part, Carnis Haliotidis 8-12 part, Herba Gentianae tsinglingensis 4-6 part, scallop 10-12 part, Herba Canscorae 2-4 part, Umbrella Rhopilema esculenta 10-20 part, Flos Forsythiae 4-6 part, Corm Eleocharitis 15-25 part, codfish 15-25 part, water 1000-2000 part.

A kind of local flavor seafood congee the most according to claim 1, it is characterised in that: the material composition of described local flavor seafood congee Weight proportion is: Semen Coicis 10 parts, Fructus Piperis powder 2 parts, salt 4 parts, cooking wine 8 parts, orange peel 3 parts, 10 parts of rice, dried Fructus Vitis viniferae 5 parts, Oleum sesami 4 parts, Carnis Haliotidis 8 parts, the Herba Gentianae tsinglingensis 4 parts, scallop 10 parts, Herba Canscorae 2 parts, Umbrella Rhopilema esculenta 10 parts, Flos Forsythiae 4 parts, Corm Eleocharitis 15 parts, codfish 15 parts, 1000 parts of water.

A kind of local flavor seafood congee the most according to claim 1, it is characterised in that: the material composition of described local flavor seafood congee Weight proportion is: Semen Coicis 15 parts, Fructus Piperis powder 3 parts, salt 5 parts, cooking wine 9 parts, orange peel 4 parts, 20 parts of rice, dried Fructus Vitis viniferae 10 parts, perfume Oil 5 parts, Carnis Haliotidis 10 parts, the Herba Gentianae tsinglingensis 5 parts, scallop 11 parts, Herba Canscorae 3 parts, Umbrella Rhopilema esculenta 15 parts, Flos Forsythiae 5 parts, Corm Eleocharitis 20 parts, cod Oppress 20 parts, 1500 parts of water.

A kind of local flavor seafood congee the most according to claim 1, it is characterised in that: the material composition of described local flavor seafood congee Weight proportion is: Semen Coicis 20 parts, Fructus Piperis powder 4 parts, salt 6 parts, cooking wine 10 parts, orange peel 5 parts, 30 parts of rice, dried Fructus Vitis viniferae 15 parts, perfume Oil 6 parts, Carnis Haliotidis 12 parts, the Herba Gentianae tsinglingensis 6 parts, scallop 12 parts, Herba Canscorae 4 parts, Umbrella Rhopilema esculenta 20 parts, Flos Forsythiae 6 parts, Corm Eleocharitis 25 parts, cod Oppress 25 parts, 2000 parts of water.

The preparation method of a kind of local flavor seafood congee the most according to claim 1, it is characterised in that: there is following step Rapid:

Step one: above-mentioned orange peel, Flos Forsythiae, Corm Eleocharitis, Herba Canscorae and the Herba Gentianae tsinglingensis are cleaned and thinly slices, then it is little to decoct 2～3 Time, remove slag and obtain juice；

Step 2: put in clear water after dry to above-mentioned Semen Coicis, rice, Fructus Vitis viniferae, Umbrella Rhopilema esculenta, codfish, scallop and Carnis Haliotidis are cleaned and soak Steep 2～4 hours, then put pot big fire into and simmer 60 minutes；

Step 3: add above-mentioned juice and Fructus Piperis powder in pot, salt, cooking wine, the little fire of Oleum sesami simmer 10～20 minutes, then cool down, Obtain a kind of local flavor seafood congee.