CN110584002A - Health-preserving porridge and preparation method thereof - Google Patents

Health-preserving porridge and preparation method thereof Download PDF

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Publication number
CN110584002A
CN110584002A CN201910891462.XA CN201910891462A CN110584002A CN 110584002 A CN110584002 A CN 110584002A CN 201910891462 A CN201910891462 A CN 201910891462A CN 110584002 A CN110584002 A CN 110584002A
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parts
bean
preserving porridge
semen
black
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李山昌
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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
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/12—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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
    • 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)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides health-preserving porridge, which belongs to the technical field of food processing, and comprises at least 51 food materials in raw materials such as grains, nuts and other plant fruits or roots, wherein the food materials are comprehensive and rich in nutritional ingredients, and amino acids, fatty acids and trace elements which are lacked by a human body can be comprehensively supplemented, so that the comprehensive nourishing of the body is realized.

Description

Health-preserving porridge and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to health-preserving porridge and a preparation method thereof.
Background
Porridge is a thick paste food cooked from grains such as rice, millet, corn or beans. At present, the raw materials of the porridge are single regardless of home-made porridge or the porridge sold in a commodity form. Porridge is generally made from 1 or more kinds of food materials, and at most twenty kinds of food materials. The porridge has few food materials and few nourishing functions, and has only one or more functions of nourishing yin, tonifying yang, nourishing liver and kidney, nourishing heart and brain, nourishing spleen and stomach, nourishing lung and nourishing pancreas, and cannot realize comprehensive nourishing of a body.
Disclosure of Invention
The invention aims to provide health-preserving porridge and a preparation method thereof, and the health-preserving porridge can comprehensively provide all essential amino acids, fatty acids and trace elements for a human body.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides health-preserving porridge which comprises at least 51 of the following raw materials in parts by weight: 0.1-6 parts of wheat, 0.1-6 parts of barley, 0.1-6 parts of rye, 0.1-6 parts of oat, 0.1-6 parts of buckwheat, 0.1-6 parts of quinoa, 0.1-6 parts of soybean, 0.1-6 parts of broad bean, 0.1-6 parts of small red bean, 0.1-6 parts of mung bean, 0.1-6 parts of black bean, 0.1-6 parts of cowpea, 0.1-6 parts of sword bean, 0.1-6 parts of pea, 0.1-6 parts of hyacinth bean, 0.1-6 parts of red kidney bean, 0.1-6 parts of white kidney bean, 0.1-6 parts of colored kidney bean, 0.1-6 parts of chickpea, 0.1-6 parts of pigeon pea, 0.1-6 parts of sorghum, 0.1-6 parts of white glutinous rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of large yellow rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of semen juglandis, 0.1-6 parts of semen armeniacae, 3.3-3, 3.1-6 parts of semen juglandis, 0.1-3.6 parts of semen armeniacae, 3, 0.1-6 parts of semen juglandis, 3, 3.1-6 parts of semen juglandis, 3, 3.6 parts of semen juglandis, 3 parts, 0.1-3 parts of pumpkin seeds, 0.1-3 parts of cashew nuts, 0.1-3 parts of peanuts, 0.1-3 parts of hazelnuts, 0.1-3 parts of pecans, 0.1-3 parts of pine nuts, 0.1-3 parts of lotus seeds, 0.1-3 parts of sesame, 0.1-3 parts of flaxseeds, 0.1-3 parts of medlar, 0.1-3 parts of lilies, 0.1-3 parts of red dates, 0.1-3 parts of gorgon fruits, 0.1-3 parts of taros, 0.1-3 parts of sweet potatoes, 0.1-3 parts of carrots and 0.1-3 parts of tricholoma matsutake.
Preferably, the health-preserving porridge comprises the following raw materials in parts by weight: 0.5-4 parts of wheat, 0.5-4 parts of barley, 0.5-4 parts of rye, 0.5-4 parts of oat, 0.5-4 parts of buckwheat, 0.5-4 parts of quinoa, 0.5-4 parts of soybean, 0.5-4 parts of broad bean, 0.5-4 parts of small red bean, 0.5-4 parts of mung bean, 0.5-4 parts of black bean, 0.5-4 parts of cowpea, 0.5-4 parts of sword bean, 0.5-4 parts of pea, 0.5-4 parts of hyacinth bean, 0.5-4 parts of red kidney bean, 0.5-4 parts of white kidney bean, 0.5-4 parts of colored kidney bean, 0.5-4 parts of chickpea, 0.5-4 parts of pigeon pea, 0.5-4 parts of sorghum, 0.5-4 parts of white glutinous rice, 0.5-4 parts of black glutinous rice, 0.5-4 parts of large yellow rice, 0.5-4 parts of black glutinous rice, 0.5-4 parts of semen juglandis, 0.5-2.5-4 parts of semen armeniacae, 0.5-2, 0.5-4 parts of semen juglandis, 0.5-2, 0.5-4 parts of semen zizaniae, 2, 2.5-2, 2.5-4 parts of semen juglandis, semen zizaniae, 0.5-2 parts of pumpkin seeds, 0.5-2 parts of cashew nuts, 0.5-2 parts of peanuts, 0.5-2 parts of hazelnuts, 0.5-2 parts of pecans, 0.5-2 parts of pine nuts, 0.5-2 parts of lotus seeds, 0.5-2 parts of sesame, 0.5-2 parts of flaxseeds, 0.5-2 parts of medlar, 0.5-2 parts of lilies, 0.5-2 parts of red dates, 0.5-2 parts of gorgon fruits, 0.5-2 parts of taros, 0.5-2 parts of sweet potatoes, 0.5-2 parts of carrots and 0.5-2 parts of tricholoma matsutake.
Preferably, the medlar, the lily, the taro, the sweet potato, the potato and the carrot are dried.
Preferably, the taro comprises lipu taro.
Preferably, the buckwheat comprises black buckwheat.
The invention also provides a preparation method of the health-preserving porridge, which comprises the following steps:
the raw materials of the health-preserving porridge in the scheme are mixed with water and then soaked, and the mixture is boiled at the temperature of 100-110 ℃ for 35-45 min to obtain the health-preserving porridge.
Preferably, the soaking time is 3-5 h.
Preferably, the volume ratio of the raw materials of the health-preserving porridge to water is 1: 3-5.
The invention has the beneficial effects that: the invention provides health-preserving porridge which comprises at least 51 of the following raw materials in parts by weight: 0.1-6 parts of wheat, 0.1-6 parts of barley, 0.1-6 parts of rye, 0.1-6 parts of oat, 0.1-6 parts of buckwheat, 0.1-6 parts of quinoa, 0.1-6 parts of soybean, 0.1-6 parts of broad bean, 0.1-6 parts of small red bean, 0.1-6 parts of mung bean, 0.1-6 parts of black bean, 0.1-6 parts of cowpea, 0.1-6 parts of sword bean, 0.1-6 parts of pea, 0.1-6 parts of hyacinth bean, 0.1-6 parts of red kidney bean, 0.1-6 parts of white kidney bean, 0.1-6 parts of colored kidney bean, 0.1-6 parts of chickpea, 0.1-6 parts of pigeon pea, 0.1-6 parts of sorghum, 0.1-6 parts of white glutinous rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of large yellow rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of semen juglandis, 0.1-6 parts of semen armeniacae, 3.3-3, 3.1-6 parts of semen juglandis, 0.1-3.6 parts of semen armeniacae, 3, 0.1-6 parts of semen juglandis, 3, 3.1-6 parts of semen juglandis, 3, 3.6 parts of semen juglandis, 3 parts, 0.1-3 parts of pumpkin seeds, 0.1-3 parts of cashew nuts, 0.1-3 parts of peanuts, 0.1-3 parts of hazelnuts, 0.1-3 parts of pecans, 0.1-3 parts of pine nuts, 0.1-3 parts of lotus seeds, 0.1-3 parts of sesame, 0.1-3 parts of flaxseeds, 0.1-3 parts of medlar, 0.1-3 parts of lilies, 0.1-3 parts of red dates, 0.1-3 parts of gorgon fruits, 0.1-3 parts of taros, 0.1-3 parts of sweet potatoes, 0.1-3 parts of carrots and 0.1-3 parts of tricholoma matsutake.
The raw materials of the health-preserving porridge comprise grains, nuts and other plant fruits or roots, the food is comprehensive, the nutritional ingredients are rich, and amino acids, fatty acids and trace elements which are lacked by a human body can be comprehensively supplemented, so that the health-preserving porridge can comprehensively nourish the body.
Detailed Description
The invention provides health-preserving porridge which comprises at least 51 of the following raw materials in parts by weight: 0.1-6 parts of wheat, 0.1-6 parts of barley, 0.1-6 parts of rye, 0.1-6 parts of oat, 0.1-6 parts of buckwheat, 0.1-6 parts of quinoa, 0.1-6 parts of soybean, 0.1-6 parts of broad bean, 0.1-6 parts of small red bean, 0.1-6 parts of mung bean, 0.1-6 parts of black bean, 0.1-6 parts of cowpea, 0.1-6 parts of sword bean, 0.1-6 parts of pea, 0.1-6 parts of hyacinth bean, 0.1-6 parts of red kidney bean, 0.1-6 parts of white kidney bean, 0.1-6 parts of colored kidney bean, 0.1-6 parts of chickpea, 0.1-6 parts of pigeon pea, 0.1-6 parts of sorghum, 0.1-6 parts of white glutinous rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of large yellow rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of semen juglandis, 0.1-6 parts of semen armeniacae, 3.3-3, 3.1-6 parts of semen juglandis, 0.1-3.6 parts of semen armeniacae, 3, 0.1-6 parts of semen juglandis, 3, 3.1-6 parts of semen juglandis, 3, 3.6 parts of semen juglandis, 3 parts, 0.1-3 parts of pumpkin seeds, 0.1-3 parts of cashew nuts, 0.1-3 parts of peanuts, 0.1-3 parts of hazelnuts, 0.1-3 parts of pecans, 0.1-3 parts of pine nuts, 0.1-3 parts of lotus seeds, 0.1-3 parts of sesame, 0.1-3 parts of flaxseeds, 0.1-3 parts of medlar, 0.1-3 parts of lilies, 0.1-3 parts of red dates, 0.1-3 parts of gorgon fruits, 0.1-3 parts of taros, 0.1-3 parts of sweet potatoes, 0.1-3 parts of carrots and 0.1-3 parts of tricholoma;
in the invention, the health-preserving porridge comprises the following raw materials in parts by weight: 0.5-4 parts of wheat, 0.5-4 parts of barley, 0.5-4 parts of rye, 0.5-4 parts of oat, 0.5-4 parts of buckwheat, 0.5-4 parts of quinoa, 0.5-4 parts of soybean, 0.5-4 parts of broad bean, 0.5-4 parts of small red bean, 0.5-4 parts of mung bean, 0.5-4 parts of black bean, 0.5-4 parts of cowpea, 0.5-4 parts of sword bean, 0.5-4 parts of pea, 0.5-4 parts of hyacinth bean, 0.5-4 parts of red kidney bean, 0.5-4 parts of white kidney bean, 0.5-4 parts of colored kidney bean, 0.5-4 parts of chickpea, 0.5-4 parts of pigeon pea, 0.5-4 parts of sorghum, 0.5-4 parts of white glutinous rice, 0.5-4 parts of black glutinous rice, 0.5-4 parts of large yellow rice, 0.5-4 parts of black glutinous rice, 0.5-4 parts of semen juglandis, 0.5-2.5-4 parts of semen armeniacae, 0.5-2, 0.5-4 parts of semen juglandis, 0.5-2, 0.5-4 parts of semen zizaniae, 2, 2.5-2, 2.5-4 parts of semen juglandis, semen zizaniae, 0.5-2 parts of pumpkin seeds, 0.5-2 parts of cashew nuts, 0.5-2 parts of peanuts, 0.5-2 parts of hazelnuts, 0.5-2 parts of pecans, 0.5-2 parts of pine nuts, 0.5-2 parts of lotus seeds, 0.5-2 parts of sesame, 0.5-2 parts of flaxseeds, 0.5-2 parts of medlar, 0.5-2 parts of lilies, 0.5-2 parts of red dates, 0.5-2 parts of gorgon fruits, 0.5-2 parts of taros, 0.5-2 parts of sweet potatoes, 0.5-2 parts of carrots and 0.5-2 parts of tricholoma matsutake;
in the invention, the health preserving porridge more preferably comprises the following raw materials in parts by weight: 2-3 parts of wheat, 2-3 parts of barley, 2-3 parts of rye, 2-3 parts of oat, 2-3 parts of buckwheat, 2-3 parts of quinoa, 2-3 parts of soybean, 2-3 parts of broad bean, 2-3 parts of small red bean, 2-3 parts of mung bean, 2-3 parts of black bean, 2-3 parts of cowpea, 2-3 parts of sword bean, 2-3 parts of pea, 2-3 parts of hyacinth bean, 2-3 parts of red kidney bean, 2-3 parts of white kidney bean, 2-3 parts of chickpea, 2-3 parts of pigeon pea, 2-3 parts of white glutinous rice, 2-3 parts of black glutinous rice, 2-3 parts of brown rice, 2-3 parts of purple rice, 2-3 parts of pearl barley, 1 part of semen coicis, 2-3 parts of millet, 2-3 parts of large yellow rice, 2-3 parts of corn, 2-3 parts of sorghum, 1 part of walnut, 1 part of almond, 1 part of pistachio, 1 part of semen coicis, 1 part of sunflower seed and 2-3 parts, 1 part of cashew, 1 part of peanut, 1 part of hazelnut, 1 part of pecan, 1 part of pine nut, 1 part of lotus seed, 1 part of sesame, 1 part of linseed, 1 part of medlar, 1 part of lily, 1 part of red date, 1 part of gordon euryale seed, 1 part of taro, 1 part of sweet potato, 1 part of carrot and 1 part of tricholoma.
The raw materials of the health-preserving porridge disclosed by the invention are selected from more than 51 common food materials, and the food materials comprise rich amino acids, fatty acids and trace elements which are necessary for a human body; the formula is prepared according to the dosage of the raw materials in life, the raw materials with large daily dosage are high in content in the formula, and the raw materials with small daily dosage are low in content in the formula.
In the invention, wheat, barley, rye, oat, buckwheat, quinoa, soybean, broad bean, small red bean, mung bean, black bean, cowpea, sword bean, pea, hyacinth bean, red kidney bean, white kidney bean, navy bean, chickpea, pigeon pea, white glutinous rice, black glutinous rice, brown rice, purple rice, pearl barley, millet, large yellow rice, corn, sorghum, walnut, almond, peach kernel, pistachio nut, Chinese chestnut, sunflower seed, pumpkin seed, cashew nut, peanut, hazelnut, pecan, pine nut, lotus seed, sesame, linseed, medlar, lily, red date, gorgon fruit, taro, pachyrhizus, potato, carrot and tricholoma are from conventional markets.
In the invention, the medlar, the lily, the taro, the sweet potato, the potato and the carrot are preferably dried; the invention has no special requirement on the water content of the medlar, the lily, the taro, the sweet potato, the potato and the carrot, and the water content after the conventional drying is taken as the standard.
In the invention, the types of the raw materials are not more than 999.
In the present invention, the taro preferably includes lipu taro; the buckwheat preferably includes black buckwheat; the sesame preferably includes black sesame.
The invention also provides a preparation method of the health-preserving porridge, which comprises the following steps:
mixing the raw materials of the health-preserving porridge according to the scheme with water, soaking, and cooking at 100-110 ℃ for 35-45 min to obtain the health-preserving porridge; the volume ratio of the raw materials to water of the health-preserving porridge is preferably 1: 3-5, and more preferably 1: 4; the soaking time is preferably 3-5 h; the invention has no special limit on the soaking temperature and can be set conventionally; the cooking temperature is preferably 105 ℃; the cooking time is preferably 40 min.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1 health preserving porridge
200g of wheat, 200g of barley, 200g of rye, 200g of oat, 200g of black buckwheat, 200g of quinoa, 200g of soybean, 200g of broad bean, 200g of small red bean, 200g of mung bean, 200g of black bean, 200g of cowpea, 200g of sword bean, 200g of pea, 200g of hyacinth bean, 200g of red kidney bean, 200g of white kidney bean, 200g of flower kidney bean, 200g of chickpea, 200g of pigeon pea, 200g of white glutinous rice, 200g of black glutinous rice, 200g of brown rice, 200g of purple rice, 200g of pearl barley, 200g of millet, 200g of large yellow rice, 200g of corn, 200g of sorghum, 100g of walnut, 100g of almond, 100g of peach kernel, 100g of pistachio nut, 100g of Chinese chestnut, 100g of sunflower seed, 100g of pumpkin seed, 100g of cashew nut, 100g of peanut, 100g of hazelnut, 100g of pine nut, 100g of lotus seed, 100g of black sesame seed, 100g of linseed, 100g of medlar, 100g of lily seed, 100g of red date, 100g of Lipu taro, 100g of sweet potato, 100g of carrot and 100g of tricholoma.
The preparation method comprises the following steps: mixing the above materials with water at a volume ratio of 1:5, soaking for 5h, and cooking at 100 deg.C for 40min to obtain health porridge.
Example 2 health preserving porridge
300g of wheat, 300g of barley, 300g of rye, 300g of oat, 300g of black buckwheat, 300g of quinoa, 300g of soybean, 300g of broad bean, 300g of small red bean, 300g of mung bean, 300g of black bean, 300g of cowpea, 300g of sword bean, 300g of pea, 300g of hyacinth bean, 300g of red kidney bean, 300g of white kidney bean, 300g of flower kidney bean, 300g of chickpea, 300g of pigeon pea, 300g of white glutinous rice, 300g of black glutinous rice, 300g of brown rice, 300g of purple rice, 300g of pearl barley, 300g of millet, 300g of large yellow rice, 300g of corn, 300g of sorghum, 100g of walnut, 100g of almond, 100g of peach kernel, 100g of pistachio nut, 100g of Chinese chestnut, 100g of sunflower seed, 100g of pumpkin seed, 100g of cashew nut, 100g of hazelnut, 100g of pecan, 100g of pine nut, 100g of lotus seed, 100g of black sesame seed, 100g of linseed, 100g of medlar, 100g of lily seed, 100g of red, 100g of Lipu taro, 100g of sweet potato, 100g of carrot and 100g of tricholoma.
The preparation method is the same as example 1.
Case 1
In 2013, in 9 months, Lier due to severe aplastic anemia is hospitalized in the department of hematology of general Hospital of Tianjin medical university. The etiology of this disease is unknown, and it is presumed that it may be associated with a lack of essential nutrients for a human body due to its frequent preference for food. The health preserving porridge described in example 2 was taken while hospitalization was performed. After the porridge is used for 48 hours in the two times, the white blood cells swell violently, and the white blood cells increase nine times in 24 hours at most.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (8)

1. A health preserving porridge comprises at least 51 of the following raw materials in parts by weight: 0.1-6 parts of wheat, 0.1-6 parts of barley, 0.1-6 parts of rye, 0.1-6 parts of oat, 0.1-6 parts of buckwheat, 0.1-6 parts of quinoa, 0.1-6 parts of soybean, 0.1-6 parts of broad bean, 0.1-6 parts of small red bean, 0.1-6 parts of mung bean, 0.1-6 parts of black bean, 0.1-6 parts of cowpea, 0.1-6 parts of sword bean, 0.1-6 parts of pea, 0.1-6 parts of hyacinth bean, 0.1-6 parts of red kidney bean, 0.1-6 parts of white kidney bean, 0.1-6 parts of colored kidney bean, 0.1-6 parts of chickpea, 0.1-6 parts of pigeon pea, 0.1-6 parts of sorghum, 0.1-6 parts of white glutinous rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of large yellow rice, 0.1-6 parts of black glutinous rice, 0.1-6 parts of semen juglandis, 0.1-6 parts of semen armeniacae, 3.3-3, 3.1-6 parts of semen juglandis, 0.1-3.6 parts of semen armeniacae, 3, 0.1-6 parts of semen juglandis, 3, 3.1-6 parts of semen juglandis, 3, 3.6 parts of semen juglandis, 3 parts, 0.1-3 parts of pumpkin seeds, 0.1-3 parts of cashew nuts, 0.1-3 parts of peanuts, 0.1-3 parts of hazelnuts, 0.1-3 parts of pecans, 0.1-3 parts of pine nuts, 0.1-3 parts of lotus seeds, 0.1-3 parts of sesame, 0.1-3 parts of flaxseeds, 0.1-3 parts of medlar, 0.1-3 parts of lilies, 0.1-3 parts of red dates, 0.1-3 parts of gorgon fruits, 0.1-3 parts of taros, 0.1-3 parts of sweet potatoes, 0.1-3 parts of carrots and 0.1-3 parts of tricholoma matsutake.
2. The health preserving porridge as claimed in claim 1, characterized by comprising the following raw materials in parts by weight: 0.5-4 parts of wheat, 0.5-4 parts of barley, 0.5-4 parts of rye, 0.5-4 parts of oat, 0.5-4 parts of buckwheat, 0.5-4 parts of quinoa, 0.5-4 parts of soybean, 0.5-4 parts of broad bean, 0.5-4 parts of small red bean, 0.5-4 parts of mung bean, 0.5-4 parts of black bean, 0.5-4 parts of cowpea, 0.5-4 parts of sword bean, 0.5-4 parts of pea, 0.5-4 parts of hyacinth bean, 0.5-4 parts of red kidney bean, 0.5-4 parts of white kidney bean, 0.5-4 parts of colored kidney bean, 0.5-4 parts of chickpea, 0.5-4 parts of pigeon pea, 0.5-4 parts of sorghum, 0.5-4 parts of white glutinous rice, 0.5-4 parts of black glutinous rice, 0.5-4 parts of large yellow rice, 0.5-4 parts of black glutinous rice, 0.5-4 parts of semen juglandis, 0.5-2.5-4 parts of semen armeniacae, 0.5-2, 0.5-4 parts of semen juglandis, 0.5-2, 0.5-4 parts of semen zizaniae, 2, 2.5-2, 2.5-4 parts of semen juglandis, semen zizaniae, 0.5-2 parts of pumpkin seeds, 0.5-2 parts of cashew nuts, 0.5-2 parts of peanuts, 0.5-2 parts of hazelnuts, 0.5-2 parts of pecans, 0.5-2 parts of pine nuts, 0.5-2 parts of lotus seeds, 0.5-2 parts of sesame, 0.5-2 parts of flaxseeds, 0.5-2 parts of medlar, 0.5-2 parts of lilies, 0.5-2 parts of red dates, 0.5-2 parts of gorgon fruits, 0.5-2 parts of taros, 0.5-2 parts of sweet potatoes, 0.5-2 parts of carrots and 0.5-2 parts of tricholoma matsutake.
3. Health preserving porridge as claimed in claim 1 or 2, characterized in that the medlar, lily, taro, pachyrhizus, potatoes and carrots are dried.
4. Health preserving porridge as claimed in claim 1 or 2, characterized in that the taro comprises lipu taro.
5. Health preserving porridge as claimed in claim 1 or 2, characterized in that the buckwheat comprises black buckwheat.
6. A method for preparing health preserving porridge as claimed in any one of claims 1 to 5, comprising the steps of:
the raw materials of the health preserving porridge as claimed in any one of claims 1 to 5 are mixed with water, soaked and cooked at the temperature of 100-110 ℃ for 35-45 min to obtain the health preserving porridge.
7. The preparation method according to claim 6, wherein the soaking time is 3-5 hours.
8. The preparation method of claim 6, wherein the volume ratio of the raw materials of the health preserving porridge to water is 1: 3-5.
CN201910891462.XA 2019-09-20 2019-09-20 Health-preserving porridge and preparation method thereof Pending CN110584002A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108244474A (en) * 2018-03-13 2018-07-06 赖伟权 A kind of coarse cereals mixed congee
CN108606315A (en) * 2018-05-07 2018-10-02 蒋振军 A kind of toxin expelling loss of weight, the hundred paddy vegetarian diet instant gruels and preparation method thereof to keep fit and healthy
CN108669418A (en) * 2018-03-23 2018-10-19 成都吱吖科技有限公司 A kind of medicine diet-therapy health-preserving congee and preparation method thereof
CN109864250A (en) * 2017-12-05 2019-06-11 河南买多电子商务有限公司 A kind of corn porridge and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109864250A (en) * 2017-12-05 2019-06-11 河南买多电子商务有限公司 A kind of corn porridge and preparation method thereof
CN108244474A (en) * 2018-03-13 2018-07-06 赖伟权 A kind of coarse cereals mixed congee
CN108669418A (en) * 2018-03-23 2018-10-19 成都吱吖科技有限公司 A kind of medicine diet-therapy health-preserving congee and preparation method thereof
CN108606315A (en) * 2018-05-07 2018-10-02 蒋振军 A kind of toxin expelling loss of weight, the hundred paddy vegetarian diet instant gruels and preparation method thereof to keep fit and healthy

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Application publication date: 20191220