CN107307282A - A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof - Google Patents
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof Download PDFInfo
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- CN107307282A CN107307282A CN201710689148.4A CN201710689148A CN107307282A CN 107307282 A CN107307282 A CN 107307282A CN 201710689148 A CN201710689148 A CN 201710689148A CN 107307282 A CN107307282 A CN 107307282A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 240000007594 Oryza sativa Species 0.000 claims abstract description 47
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 47
- 235000009566 rice Nutrition 0.000 claims abstract description 47
- 244000068988 Glycine max Species 0.000 claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 44
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 36
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 36
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 26
- 235000020997 lean meat Nutrition 0.000 claims abstract description 22
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 21
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 21
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 21
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 21
- 235000013339 cereals Nutrition 0.000 claims abstract description 21
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 229920001592 potato starch Polymers 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 240000006394 Sorghum bicolor Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000013372 meat Nutrition 0.000 claims description 14
- 206010053615 Thermal burn Diseases 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 244000096857 Dioscorea batatas Species 0.000 description 22
- 240000003889 Piper guineense Species 0.000 description 12
- 240000003829 Sorghum propinquum Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 235000005602 Coleus parviflorus Nutrition 0.000 description 5
- 229930003451 Vitamin B1 Natural products 0.000 description 5
- 229960003495 thiamine Drugs 0.000 description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 5
- 235000010374 vitamin B1 Nutrition 0.000 description 5
- 239000011691 vitamin B1 Substances 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
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- 206010018388 glossodynia Diseases 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of by weight following raw material：100 150 parts of polished rice, 10 20 parts of glutinous rice, 50 80 parts of lime-preserved egg, 50 80 parts of lean meat, 38 parts of refined salt, 25 parts of chickens' extract, 0.2 1.5 parts of pepper powder, 0.5 2 parts of shredded ginger, 13 parts of sesame oil, 12 parts of chive, 15 parts of cooking wine, 13 parts of sweet potato starch, 25 parts of soya bean, 25 parts of red bean, 5 10 parts of black soya bean, 35 parts of iblet, 35 parts of sorghum flour, 25 parts of sweet potato, 36 parts of Chinese yam, 25 parts of potato, 1,000 1500 parts of clear water.By the proportioning of reasonably combined coarse food grain and lime-preserved egg lean meat, using appropriate boiling method, make obtained Minced Pork Congee with Preserved Egg delicious taste, while rich in dietary fiber, the effect with health and health preserving.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof.
Background technology
Minced Pork Congee with Preserved Egg is a kind of in China very common congee, using the lime-preserved egg and salty lean meat that are cut into small pieces as dispensing, lime-preserved egg
Lean meat congee is popular in Hong Kong, and all Zhou Mian speciality store and Chinese style restaurant must all have this congee to provide, but different dining rooms
Cooking method is slightly different：The pork to have blended having, also has to be cut into the pork of silk.Using different lean meat, it can be brought for congee
Different mouthfeels, but taste is then more or less the same.Interiorly, someone preceding on the feed can add sesame oil and chopped spring onion, but in Hong Kong only
Chopped spring onion or crisp fritter can be added.Congee is most common food in people's life, and earliest people are edible in breakfast, later due to receiving greatly vigorously
Meet, slowly just laid out stoke of midnight, on the dining table of early morning tea, particularly on early morning tea dining table, this road Minced Pork Congee with Preserved Egg is appearance rate
Compare high, because nutrition is delicious, it is stated that also have effects that fall fire, be known as " lower fire congee ", excessive internal heat can be controlled and caused
Toothache, the tip of the tongue pain.Minced Pork Congee with Preserved Egg is because quality is sticky, mouthfeel is smooth, good digestion and liked by the elderly, but old man is not
Minced Pork Congee with Preserved Egg can be often eaten, lime-preserved egg is in alkalescence, and alkalescence can increase the stickiness of congee, therefore the congee cooked is more sticky, but simultaneously, this
A little alkaline matters also can be such that the vitamin B1 in rice and lean meat largely loses.Vitamin B1 is difficult to be thermal decomposited in itself, but
When it runs into alkali, then it can become very sensitive to heat, time length, the temperature cooked congee are high, it is sufficient to allow exhausted big in rice and lean meat
Some vitamin B1 is decomposed.Particularly rice, wheat are still the main source that Chinese people absorb vitamin B1 from diet,
If always eating Minced Pork Congee with Preserved Egg, human body can not therefrom obtain the vitamin B1 of abundance certainly, and Vitamin B1 deficiency can make one sense
To easily tired, headache, poor appetite, constipation etc., therefore, particularly the elderly should not often eat Minced Pork Congee with Preserved Egg.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention is used by the proportioning by reasonably combined coarse food grain and lime-preserved egg lean meat
Appropriate boiling method, makes obtained Minced Pork Congee with Preserved Egg delicious taste, while rich in dietary fiber, the work with health and health preserving
With.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of following raw material by weight：Polished rice 100-150
Part, 10-20 parts of glutinous rice, 50-80 parts of lime-preserved egg, 50-80 parts of lean meat, 3-8 parts of refined salt, 2-5 parts of chickens' extract, 0.2-1.5 parts of pepper powder, ginger
Silk 0.5-2 parts, 1-3 parts of sesame oil, 1-2 parts of chive, 1-5 parts of cooking wine, 1-3 parts of sweet potato starch, 2-5 parts of soya bean, 2-5 parts of red bean,
5-10 parts of black soya bean, 3-5 parts of iblet, 3-5 parts of sorghum flour, 2-5 parts of sweet potato, 3-6 parts of Chinese yam, 2-5 parts of potato, clear water 1000-
1500 parts.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, the key step of its preparation method is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 30-60 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 20-30 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 60-100 minutes, treat that it boils flower, with small
Net strainer drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 1-3 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 15-30 minutes, then adds the scalded sweet potato drained, Chinese yam, soil
Beans and drain the soya bean being cooked, red bean, black soya bean and iblet, sorghum flour and boiled with 10-15 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 20-30 minute, addition shredded ginger, chickens' extract, moderate heat boils 5-10 minutes to thick
Shape, being eventually adding pepper powder, chive and sesame oil can take the dish out of the pot.
The present invention is improved and optimized to traditional gruel, and will be enriched in the coarse food grain of dietary fiber and vitamin B complex has
In the addition congee of machine, using rational preparation method, at utmost ensure that vitamin is not destroyed, main efficacy results of the present invention just exist
Contain a variety of coarse cereals in its composition, can both increase people from congee to coarse-fibred intake, the wriggling of lifting stomach digests,
The nutriments such as vitamin C therein, vitamin B are also obtained simultaneously, intake of the people to required element is met.
Embodiment
Embodiment 1
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of following raw material by weight：100 parts of polished rice, glutinous rice
10 parts, 60 parts of lime-preserved egg, 60 parts of lean meat, 3 parts of refined salt, 2 parts of chickens' extract, 0.2 part of pepper powder, 0.5 part of shredded ginger, 1 part of sesame oil, chive 1
Part, 2 parts of cooking wine, 2 parts of sweet potato starch, 2 parts of soya bean, 3 parts of red bean, 5 parts of black soya bean, 3 parts of iblet, 3 parts of sorghum flour, 2 parts of sweet potato, mountain
3 parts of medicine, 3 parts of potato, 1100 parts of clear water.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, the key step of its preparation method is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 30 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 20 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 60 minutes, treat that it boils flower, is leaked with small net
Spoon drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 1.5 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 15 minutes, then add the sweet potato drained of scalding, Chinese yam, potato and
The soya bean being cooked, red bean, black soya bean and iblet, sorghum flour is drained to be boiled with 10 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 20 minutes, shredded ginger, chickens' extract is added, moderate heat boils 5 minutes to thick, finally
Adding pepper powder, chive and sesame oil can take the dish out of the pot.
Embodiment 2
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of following raw material by weight：150 parts of polished rice, glutinous rice
20 parts, 80 parts of lime-preserved egg, 80 parts of lean meat, 8 parts of refined salt, 5 parts of chickens' extract, 1.5 parts of pepper powder, 1 part of shredded ginger, 2 parts of sesame oil, 2 parts of chive,
5 parts of cooking wine, 3 parts of sweet potato starch, 5 parts of soya bean, 5 parts of red bean, 5 parts of black soya bean, 3 parts of iblet, 5 parts of sorghum flour, 5 parts of sweet potato, Chinese yam 6
Part, 5 parts of potato, 1400 parts of clear water.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, the key step of its preparation method is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 60 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 30 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 100 minutes, treat that it boils flower, use small net
Strainer drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 3 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 30 minutes, then add the sweet potato drained of scalding, Chinese yam, potato and
The soya bean being cooked, red bean, black soya bean and iblet, sorghum flour is drained to be boiled with 15 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 30 minutes, shredded ginger, chickens' extract is added, moderate heat boils 8 minutes to thick, finally
Adding pepper powder, chive and sesame oil can take the dish out of the pot.
Embodiment 3
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of following raw material by weight：120 parts of polished rice, glutinous rice
15 parts, 55 parts of lime-preserved egg, 60 parts of lean meat, 6 parts of refined salt, 4 parts of chickens' extract, 1 part of pepper powder, 1 part of shredded ginger, 1 part of sesame oil, 1 part of chive, material
1 part of wine, 2 parts of sweet potato starch, 2 parts of soya bean, 2 parts of red bean, 5 parts of black soya bean, 4 parts of iblet, 4 parts of sorghum flour, 4 parts of sweet potato, Chinese yam 5
Part, 3 parts of potato, 1250 parts of clear water.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, the key step of its preparation method is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 50 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 25 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 80 minutes, treat that it boils flower, is leaked with small net
Spoon drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 2 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 20 minutes, then add the sweet potato drained of scalding, Chinese yam, potato and
The soya bean being cooked, red bean, black soya bean and iblet, sorghum flour is drained to be boiled with 12 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 25 minutes, shredded ginger, chickens' extract is added, moderate heat boils 7 minutes to thick, finally
Adding pepper powder, chive and sesame oil can take the dish out of the pot.
Embodiment 4
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of following raw material by weight：110 parts of polished rice, glutinous rice
12 parts, 60 parts of lime-preserved egg, 50 parts of lean meat, 5 parts of refined salt, 2 parts of chickens' extract, 0.3 part of pepper powder, 0.6 part of shredded ginger, 1 part of sesame oil, chive
1.5 parts, it is 1 part of cooking wine, 1.5 parts of sweet potato starch, 2 parts of soya bean, 2.5 parts of red bean, 6 parts of black soya bean, 3 parts of iblet, 3 parts of sorghum flour, red
3 parts of potato, 3 parts of Chinese yam, 3 parts of potato, 1150 parts of clear water.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, the key step of its preparation method is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 60 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 30 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 90 minutes, treat that it boils flower, is leaked with small net
Spoon drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 3 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 28 minutes, then add the sweet potato drained of scalding, Chinese yam, potato and
The soya bean being cooked, red bean, black soya bean and iblet, sorghum flour is drained to be boiled with 13 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 28 minutes, shredded ginger, chickens' extract is added, moderate heat boils 9 minutes to thick, finally
Adding pepper powder, chive and sesame oil can take the dish out of the pot.
Embodiment 5
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is made up of following raw material by weight：140 parts of polished rice, glutinous rice
18 parts, 75 parts of lime-preserved egg, 75 parts of lean meat, 7 parts of refined salt, 5 parts of chickens' extract, 1 part of pepper powder, 1 part of shredded ginger, 3 parts of sesame oil, 2 parts of chive, material
5 parts of wine, 3 parts of sweet potato starch, 5 parts of soya bean, 5 parts of red bean, 8 parts of black soya bean, 5 parts of iblet, 5 parts of sorghum flour, 5 parts of sweet potato, Chinese yam 6
Part, 4 parts of potato, 1450 parts of clear water.
A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, the key step of its preparation method is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 30 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 20 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 65 minutes, treat that it boils flower, is leaked with small net
Spoon drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 1.5 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 18 minutes, then add the sweet potato drained of scalding, Chinese yam, potato and
The soya bean being cooked, red bean, black soya bean and iblet, sorghum flour is drained to be boiled with 12 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 22 minutes, shredded ginger, chickens' extract is added, moderate heat boils 6 minutes to thick, finally
Adding pepper powder, chive and sesame oil can take the dish out of the pot.
Claims (2)
1. a kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof, it is characterised in that be made up of by weight following raw material：Polished rice
100-150 parts, 10-20 parts of glutinous rice, 50-80 parts of lime-preserved egg, 50-80 parts of lean meat, 3-8 parts of refined salt, 2-5 parts of chickens' extract, pepper powder 0.2-
1.5 parts, it is 0.5-2 parts of shredded ginger, 1-3 parts of sesame oil, 1-2 parts of chive, 1-5 parts of cooking wine, 1-3 parts of sweet potato starch, 2-5 parts of soya bean, red
2-5 parts of beans, 5-10 parts of black soya bean, 3-5 parts of iblet, 3-5 parts of sorghum flour, 2-5 parts of sweet potato, 3-6 parts of Chinese yam, 2-5 parts of potato, clear water
1000-1500 parts.
2. a kind of coarse food grain Minced Pork Congee with Preserved Egg according to claim 1 and preparation method thereof, it is characterised in that preparation method
Key step is as follows：
（1）Glutinous rice and polished rice are cleaned, is placed in water and soaks 30-60 minutes；
（2）Lime-preserved egg is pushed aside and shelled, fourth shape is then cut into stand-by；
（3）Take out lean meat and be cut into silk, then pour into sweet potato starch in bowl, add suitable quantity of water and be stirred, be put into shredded meat, essence
Stirred evenly again after salt, cooking wine, stand 20-30 minutes；
（4）Soya bean, red bean, black soya bean are cleaned, appropriate water is added, is boiled in pot 60-100 minutes, treat that it boils flower, with small
Net strainer drains water；
（5）Sweet potato, Chinese yam, potato are cleaned diced, pour into boiling water and scald 1-3 minutes, drained water with strainer；
（6）The glutinous rice soaked and polished rice are cleaned again, poured into pot, clear water is added and starts to cook, until being boiled
Extremely into scattered paste shape；
（7）Treated shredded meat is added in pot, continues to boil 15-30 minutes, then adds the scalded sweet potato drained, Chinese yam, soil
Beans and drain the soya bean being cooked, red bean, black soya bean and iblet, sorghum flour and boiled with 10-15 minutes moderate heats；
（8）Lime-preserved egg is added in pot and continues boiling with soft fire 20-30 minute, addition shredded ginger, chickens' extract, moderate heat boils 5-10 minutes to thick
Shape, being eventually adding pepper powder, chive and sesame oil can take the dish out of the pot.
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| CN201710689148.4A CN107307282A (en) | 2017-08-14 | 2017-08-14 | A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof |
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ID=60170280
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107467504A (en) * | 2017-10-25 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg meat congee |
| CN107668506A (en) * | 2017-11-13 | 2018-02-09 | 湖北神丹健康食品有限公司 | Instant game Minced Pork Congee with Preserved Egg and its production technology |
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| CN105104974A (en) * | 2015-09-03 | 2015-12-02 | 谢新莉 | Healthy stomach-nourishing porridge and cooking method thereof |
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
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| CN105104974A (en) * | 2015-09-03 | 2015-12-02 | 谢新莉 | Healthy stomach-nourishing porridge and cooking method thereof |
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
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| CN107467504A (en) * | 2017-10-25 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg meat congee |
| CN107668506A (en) * | 2017-11-13 | 2018-02-09 | 湖北神丹健康食品有限公司 | Instant game Minced Pork Congee with Preserved Egg and its production technology |
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