CN106722041A - Clearing heat and cooling blood type chicken's gizzard taste maize gruel and preparation method thereof - Google Patents
Clearing heat and cooling blood type chicken's gizzard taste maize gruel and preparation method thereof Download PDFInfo
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- CN106722041A CN106722041A CN201611204817.6A CN201611204817A CN106722041A CN 106722041 A CN106722041 A CN 106722041A CN 201611204817 A CN201611204817 A CN 201611204817A CN 106722041 A CN106722041 A CN 106722041A
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- chicken
- gizzard
- clearing heat
- cooling blood
- maize gruel
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 23
- 210000004317 gizzard Anatomy 0.000 title claims abstract description 20
- 240000008042 Zea mays Species 0.000 title claims abstract description 17
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 17
- 235000009973 maize Nutrition 0.000 title claims abstract description 17
- 239000008280 blood Substances 0.000 title claims abstract description 16
- 210000004369 blood Anatomy 0.000 title claims abstract description 16
- 238000001816 cooling Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 9
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 241000249864 Tussilago Species 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019693 cherries Nutrition 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 4
- 239000000654 additive Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 235000008434 ginseng Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000220317 Rosa Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 244000066764 Ailanthus triphysa Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000002020 sage Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000015193 tomato juice Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 240000005265 Lupinus mutabilis Species 0.000 claims description 3
- 235000008755 Lupinus mutabilis Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000019095 Sechium edule Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000991 chicken egg Anatomy 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000000202 analgesic effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000192041 Micrococcus Species 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000035764 nutrition Effects 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of clearing heat and cooling blood type chicken's gizzard taste maize gruel, it is characterised in that be made up of following raw material：Iblet 500 550, Strong flour 20 22, the radix paeoniae rubrathe 23, spina gleditsiae 0.5 0.6, cabbage juice 10 12, ginseng 9 10, cocktail 10 12, the bighead atractylodes rhizome 23, Chinese yam 12, chicken's gizzard 78, dried orange peel 12 13, nourishing additive agent 60 66.The radix paeoniae rubrathe of present invention addition has clearing heat and cooling blood, blood stasis removing analgesic；Chicken's gizzard contains several amino acids, meanwhile, also added some nutritious, auxiliary materials of special taste such as red waist beans, tussilago, xylitol, cherry, smoked plum pulp so that the mouthfeel of maize gruel is more preferably, suitable for people of all ages.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of maize gruel, more particularly to a kind of clearing heat and cooling blood type chicken's gizzard
Taste maize gruel and preparation method thereof.
Background technology
At present, with the improvement of people ' s living standards, the requirement for dietotherapy is also increasingly paid attention to, and maize gruel has it
Its major reason is liked in unique treatment as people, and traditional maize gruel taste is single, and most without healthcare function,
Consumer demand can not be satisfied with.
The content of the invention
It is an object of the invention to provide a kind of clearing heat and cooling blood type chicken's gizzard taste maize gruel and preparation method thereof, the present invention has clear
Hot cool blood, rich in needed by human body several amino acids the characteristics of.
The technical solution adopted in the present invention is：
A kind of clearing heat and cooling blood type chicken's gizzard taste maize gruel, it is characterised in that be made up of following raw material：
It is iblet 500-550, Strong flour 20-22, radix paeoniae rubrathe 2-3, spina gleditsiae 0.5-0.6, cabbage juice 10-12, ginseng 9-10, red
Waist beans 12-13, xylitol 0.8-0.9, cherry 8-9, tussilago 4-5, butter 9-10, smoked plum pulp 8-9, sheep intestines 10-11, chicken tail
Wine 10-12, bighead atractylodes rhizome 2-3, Chinese yam 1-2, chicken's gizzard 7-8, dried orange peel 12-13, nourishing additive agent 60-66；
The nutritional agents is prepared from the following raw materials in parts by weight：Yangshe 8-9, hawthorn 5-6, longcoronate sage root 0.8-0.9, radix scrophulariae leaf 0.2-
0.3rd, Tomato juice 12-13, pumpkin powder 8-9, black rice 10-12, white bean jelly 4-5, rose 15-16, chocho 3-4, egg 30-
35；
Preparation method：（1）Longcoronate sage root, radix scrophulariae leaf are added into 5-6 times of water, is decocted 40-55 minutes, filter cleaner obtains liquid, by Yangshe
It is put into big fire well-done, is mixed together with hawthorn after taking-up and is pounded pureed, dries grinds；
（2）Rose is put into warm water and soaks half an hour, pull out after cooling completely, to be cut into silk, beating eggs added water, then put
Enter rose filaments, big fire cooks into Steamed chicken egg；
（3）Tomato juice, pumpkin powder, black rice, white bean jelly are mixed, rice paste, and and step is made（1）、（2）Resulting material
Mixing and stirring, is put into twin (double) screw extruder and is made sheet；
The preparation method of the clearing heat and cooling blood type chicken's gizzard taste maize gruel, it is characterised in that comprise the following steps：
（1）The radix paeoniae rubrathe, spina gleditsiae, the bighead atractylodes rhizome, Chinese yam are added into 5-6 times of water, are decocted 30-35 minute, filter cleaner obtains liquid, by liquid and
Strong flour is mixed into flour slurry；Mix after sheep intestines, chicken's gizzard cocktail, cabbage juice are soaked 10-12 hours, use Minced Steak
Machine is made meat particle, is put into during flour is starched and wraps flour slurry, is put into frying in butter, and drying is taken out afterwards；
（2）Red waist beans, tussilago, xylitol, cherry, smoked plum pulp are put into converter the drying that stir-fries stand-by；
Dried orange peel is made into particle big fire together with iblet to stir-fry, then with（1）、（2）Resulting material and other surplus stocks one
Rise add boiling water in be cooked into congee, obtain final product.
Beneficial effects of the present invention are：
The present invention with the addition of various rare Chinese medicines and various nutritious auxiliary materials in traditional maize seed, wherein, addition it is red
Chinese herbaceous peony has clearing heat and cooling blood, and blood stasis removing analgesic, spina gleditsiae therein has and has inhibitory action to staphylococcus aureus and micrococcus catarrhalis；
Chicken's gizzard contains several amino acids, meanwhile, also added some nutrition such as red waist beans, tussilago, xylitol, cherry, smoked plum pulp
It is abundant, the auxiliary material of special taste so that the mouthfeel of maize gruel is more preferably, suitable for people of all ages.
Specific embodiment
A kind of clearing heat and cooling blood type chicken's gizzard taste maize gruel, it is characterised in that be made up of following raw material：
It is iblet 500-550, Strong flour 20-22, radix paeoniae rubrathe 2-3, spina gleditsiae 0.5-0.6, cabbage juice 10-12, ginseng 9-10, red
Waist beans 12-13, xylitol 0.8-0.9, cherry 8-9, tussilago 4-5, butter 9-10, smoked plum pulp 8-9, sheep intestines 10-11, chicken tail
Wine 10-12, bighead atractylodes rhizome 2-3, Chinese yam 1-2, chicken's gizzard 7-8, dried orange peel 12-13, nourishing additive agent 60-66；
The nutritional agents is prepared from the following raw materials in parts by weight：Yangshe 8-9, hawthorn 5-6, longcoronate sage root 0.8-0.9, radix scrophulariae leaf 0.2-
0.3rd, Tomato juice 12-13, pumpkin powder 8-9, black rice 10-12, white bean jelly 4-5, rose 15-16, chocho 3-4, egg 30-
35；
Preparation method：（1）Longcoronate sage root, radix scrophulariae leaf are added into 5-6 times of water, is decocted 40-55 minutes, filter cleaner obtains liquid, by Yangshe
It is put into big fire well-done, is mixed together with hawthorn after taking-up and is pounded pureed, dries grinds；
（2）Rose is put into warm water and soaks half an hour, pull out after cooling completely, to be cut into silk, beating eggs added water, then put
Enter rose filaments, big fire cooks into Steamed chicken egg；
（3）Tomato juice, pumpkin powder, black rice, white bean jelly are mixed, rice paste, and and step is made（1）、（2）Resulting material
Mixing and stirring, is put into twin (double) screw extruder and is made sheet；
The preparation method of the clearing heat and cooling blood type chicken's gizzard taste maize gruel, it is characterised in that comprise the following steps：
（1）The radix paeoniae rubrathe, spina gleditsiae, the bighead atractylodes rhizome, Chinese yam are added into 5-6 times of water, are decocted 30-35 minute, filter cleaner obtains liquid, by liquid and
Strong flour is mixed into flour slurry；Mix after sheep intestines, chicken's gizzard cocktail, cabbage juice are soaked 10-12 hours, use Minced Steak
Machine is made meat particle, is put into during flour is starched and wraps flour slurry, is put into frying in butter, and drying is taken out afterwards；
（2）Red waist beans, tussilago, xylitol, cherry, smoked plum pulp are put into converter the drying that stir-fries stand-by；
（3）Dried orange peel is made into particle big fire together with iblet to stir-fry, then with（1）、（2）Resulting material and other surplus stocks
Congee is cooked into addition boiling water together, is obtained final product.
Claims (2)
1. a kind of clearing heat and cooling blood type chicken's gizzard taste maize gruel, it is characterised in that be made up of following raw material：
It is iblet 500-550, Strong flour 20-22, radix paeoniae rubrathe 2-3, spina gleditsiae 0.5-0.6, cabbage juice 10-12, ginseng 9-10, red
Waist beans 12-13, xylitol 0.8-0.9, cherry 8-9, tussilago 4-5, butter 9-10, smoked plum pulp 8-9, sheep intestines 10-11, chicken tail
Wine 10-12, bighead atractylodes rhizome 2-3, Chinese yam 1-2, chicken's gizzard 7-8, dried orange peel 12-13, nourishing additive agent 60-66；
The nutritional agents is prepared from the following raw materials in parts by weight：Yangshe 8-9, hawthorn 5-6, longcoronate sage root 0.8-0.9, radix scrophulariae leaf 0.2-
0.3rd, Tomato juice 12-13, pumpkin powder 8-9, black rice 10-12, white bean jelly 4-5, rose 15-16, chocho 3-4, egg 30-
35；
Preparation method：（1）Longcoronate sage root, radix scrophulariae leaf are added into 5-6 times of water, is decocted 40-55 minutes, filter cleaner obtains liquid, by Yangshe
It is put into big fire well-done, is mixed together with hawthorn after taking-up and is pounded pureed, dries grinds；
（2）Rose is put into warm water and soaks half an hour, pull out after cooling completely, to be cut into silk, beating eggs added water, then put
Enter rose filaments, big fire cooks into Steamed chicken egg；
（3）Tomato juice, pumpkin powder, black rice, white bean jelly are mixed, rice paste, and and step is made（1）、（2）Resulting material
Mixing and stirring, is put into twin (double) screw extruder and is made sheet.
2. the preparation method of clearing heat and cooling blood type chicken's gizzard taste maize gruel according to claim 1, it is characterised in that including following step
Suddenly：
（1）The radix paeoniae rubrathe, spina gleditsiae, the bighead atractylodes rhizome, Chinese yam are added into 5-6 times of water, are decocted 30-35 minute, filter cleaner obtains liquid, by liquid and
Strong flour is mixed into flour slurry；Mix after sheep intestines, chicken's gizzard cocktail, cabbage juice are soaked 10-12 hours, use Minced Steak
Machine is made meat particle, is put into during flour is starched and wraps flour slurry, is put into frying in butter, and drying is taken out afterwards；
（2）Red waist beans, tussilago, xylitol, cherry, smoked plum pulp are put into converter the drying that stir-fries stand-by；
（3）Dried orange peel is made into particle big fire together with iblet to stir-fry, then with（1）、（2）Resulting material and other surplus stocks
Congee is cooked into addition boiling water together, is obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204817.6A CN106722041A (en) | 2016-12-23 | 2016-12-23 | Clearing heat and cooling blood type chicken's gizzard taste maize gruel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611204817.6A CN106722041A (en) | 2016-12-23 | 2016-12-23 | Clearing heat and cooling blood type chicken's gizzard taste maize gruel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722041A true CN106722041A (en) | 2017-05-31 |
Family
ID=58900113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611204817.6A Withdrawn CN106722041A (en) | 2016-12-23 | 2016-12-23 | Clearing heat and cooling blood type chicken's gizzard taste maize gruel and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722041A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366292A (en) * | 2014-10-30 | 2015-02-25 | 张晓艳 | Bone collagen-rich corn porridge |
-
2016
- 2016-12-23 CN CN201611204817.6A patent/CN106722041A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366292A (en) * | 2014-10-30 | 2015-02-25 | 张晓艳 | Bone collagen-rich corn porridge |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |