阅读说明：本技术 一种八宝粥制作方法 (Method for making eight-treasure porridge ) 是由 丰丽霞 于 2019-12-09 设计创作，主要内容包括：本发明公开了一种八宝粥制作方法,其特征在于,包括有以下步骤：S1,按组成成份重量份配比准备原材料；S2,将江豆、芸豆和花生米、大米、江米、大麦米、高粱米分两批次在汽锅中过水捞出；S3,在高压反应罐中依次进行煮制和浸泡；S4,先转入搅拌机中进行搅拌,再转入汽锅中；S5,加入花生米,大麦米,大米,江米,高粱米,汽锅开大气并煮制、熬制；S6,转入搅拌机中,加入空心枣熬制；S7,食用时,加入白糖,葡萄干,熟芝麻,本发明涉及八宝粥制作技术领域。本发明,解决了现有八宝粥制作方法中,没有蒸汽工艺,同时制备时,原材料一起放入锅中,进行煮制,煮制出的八宝粥口感差,色泽不好的问题。(The invention discloses a method for making eight-treasure porridge, which is characterized by comprising the following steps: s1, preparing raw materials according to the weight part ratio of the components; s2, putting the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in a steam boiler in two batches, and fishing out the two batches of the two; s3, boiling and soaking in sequence in a high-pressure reaction tank; s4, transferring the mixture into a stirrer for stirring, and then transferring the mixture into a boiler; s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and decocting; s6, transferring to a stirrer, adding the hollow jujube, and decocting; s7, adding white sugar, raisin and cooked sesame when eating, and the invention relates to the technical field of eight-treasure porridge preparation. The invention solves the problems that the existing eight-treasure porridge preparation method has no steam process, and simultaneously, the raw materials are put into a pot for cooking, and the cooked eight-treasure porridge has poor taste and color.)

1. The making method of the eight-treasure porridge is characterized by comprising the following steps:

s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;

s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;

s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;

s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;

s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;

s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;

s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.

2. The making method of the eight-treasure porridge according to claim 1, wherein the raw materials in the S1 are in parts by weight: 40-60 parts of jiangdou, 35-60 parts of kidney bean, 45-70 parts of peanut, 50-70 parts of rice, 60-80 parts of jiangmi, 25-45 parts of barley, 30-50 parts of sorghum rice, 30-45 parts of hollow jujube, 20-40 parts of raisin, 90-110 parts of white sugar, 1-10 parts of sesame and 2-12 parts of carboxymethyl cellulose.

3. The method for preparing eight-treasure porridge as claimed in claim 1, wherein the water is added in an amount of 800 parts by weight in S2, and the steam boiler is set to fire for 10-20 min.

4. The method for preparing eight-treasure porridge according to claim 1, wherein in S3, after heating in a steam boiler for 20-40min, the eight-treasure porridge is transferred into a high pressure reaction tank, the pressure of the high pressure reaction tank is 0.03-0.08MP, the reaction time is 15-30min, and when soaking, the high pressure reaction tank is closed and soaked for 5-12 h.

5. The method for preparing eight-treasure porridge as claimed in claim 1, wherein the water is added in an amount of 500-1200 parts by weight in S4, and the steam boiler is set to fire for 20-50 min.

6. The method for making eight-treasure porridge according to claim 1, wherein in S5, the steam pot is opened to atmosphere, steam is put into the pot, and the cooking is performed for 20-40min, and during the cooking, the steam pot is set to be on medium fire and the cooking is performed for 1.5-2.5 h.

7. The method for preparing eight-treasure porridge according to claim 1, wherein in S6, during boiling, a steam pot is set to be on medium fire for boiling for 10-30 min.

Technical Field

The invention relates to the technical field of eight-treasure porridge making, in particular to a method for making eight-treasure porridge.

Background

Eight-treasure porridge, also called as Laba porridge, Buddha porridge, and traditional Chinese festival food. Is porridge decocted by a plurality of food materials in laba. The Chinese Nansong and Wen civilians drafted "Wulin old affairs" that: the porridge is made of walnut, pine nut, milk and mushroom, persimmon, chestnut and the like, and is called the porridge of Laba. The eight-treasure porridge has the functions of invigorating spleen and stomach, eliminating stagnation, reducing weight, benefiting vital energy and tranquilizing. Can be used for diet therapy of obesity and neurasthenia, and can also be used as daily health food.

The existing eight-ingredient porridge preparation method has no steam process, and simultaneously, the raw materials are put into a pot for cooking, so that the cooked eight-ingredient porridge has poor taste and poor color.

Disclosure of Invention

The invention aims to solve the problems that in the existing eight-ingredient porridge making method, a steam process is not available, and raw materials are put into a pot to be boiled during preparation, so that the boiled eight-ingredient porridge is poor in taste and color.

In order to achieve the purpose, the invention adopts the following technical scheme: a method for making eight-treasure porridge comprises the following steps:

s1, preparing the raw materials according to the weight ratio of the components: the formula comprises the following raw materials of JiangDou, kidney beans, peanuts, rice, JiangMi, barley, sorghum rice, hollow jujubes, raisins, white sugar, sesame and carboxymethyl cellulose;

s2, adding water into the steam boiler, boiling the water, and taking out the JiangDou, the kidney bean, the peanut, the rice, the JiangMi, the barley and the sorghum rice in the steam boiler by two batches of water;

s3, adding water into a steam boiler, adding the JiangDou and the kidney bean, adding the carboxymethyl cellulose, and transferring into a high-pressure reaction tank to be sequentially boiled and soaked;

s4, transferring the mixture into a stirrer to be stirred, transferring the mixture into a boiler to be added with water again, and opening the boiler;

s5, adding peanuts, barley, rice, polished glutinous rice and sorghum rice, boiling in air in a steam boiler, and then decocting;

s6, transferring to a stirrer, adding the hollow jujube, decocting, and stirring to obtain the finished eight-treasure porridge;

s7, adding white sugar, raisin and cooked sesame when eating, and stirring uniformly.

Preferably, in the S1, the raw materials are in parts by weight: 40-60 parts of jiangdou, 35-60 parts of kidney bean, 45-70 parts of peanut, 50-70 parts of rice, 60-80 parts of jiangmi, 25-45 parts of barley, 30-50 parts of sorghum rice, 30-45 parts of hollow jujube, 20-40 parts of raisin, 90-110 parts of white sugar, 1-10 parts of sesame and 2-12 parts of carboxymethyl cellulose.

Preferably, in the step S2, the weight part of the added water is 300-800 parts, the steam boiler is set to be on fire, and the time is 10-20 min.

Preferably, in the S3, the weight part of the water is 200-600 parts, the mixture is heated in a steam boiler for 20-40min and then transferred into a high-pressure reaction tank, the pressure of the high-pressure reaction tank is 0.03-0.08MP, the reaction time is 15-30min, and the high-pressure reaction tank is closed and soaked for 5-12h during soaking.

Preferably, in the step S4, the weight part of the added water is 500-1200 parts, the steam boiler is set to be on fire, and the time is 20-50 min.

Preferably, in S5, the steam boiler is opened to atmosphere, and steam is added into the boiler to boil for 20-40min, and the steam boiler is set to be on medium fire to boil for 1.5-2.5h during boiling.

Preferably, in the step S6, during boiling, the steam pot is set to be on medium fire for boiling for 10-30 min.

Compared with the prior art, the invention has the following beneficial effects: the eight-treasure porridge prepared by the process is finally boiled into thick soup to be pasty, rice grains are boiled and exploded, water is absorbed, rice milk is boiled out, white sugar, raisin and cooked sesame are added, the mixture is uniformly stirred, the taste is fragrant and beautiful, the color is ruddy, the taste is fragrant and sweet, and the eight-treasure porridge is soft and is suitable for people of all ages; the eight-treasure porridge prepared by the process is suitable for being prepared in a large scale by catering enterprises, and the preparation method is not popular, so that the eight-treasure porridge is not easy to be processed by families.

Drawings

The invention is described in further detail below with reference to the following figures and detailed description:

FIG. 1 is a schematic flow chart of the present invention.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.

Please refer to fig. 1. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are only used for matching with the disclosure of the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions under which the present invention can be implemented, so that the present invention has no technical significance, and any structural modification, ratio relationship change, or size adjustment should still fall within the scope of the present invention without affecting the efficacy and the achievable purpose of the present invention. In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.