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Red bean-coix seed porridge and preparation method thereof

A production method, the technology of barley porridge, applied in the direction of food science, etc., can solve the problem of single nutritional components and achieve the effect of rich nutrition

Inactive Publication Date: 2020-04-10
北京嘉和一品餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of red bean barley porridge in the prior art is simple, but the raw materials of the red bean barley porridge in the prior art use barley and red beans as the main raw materials, and the nutritional components are relatively single

Method used

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  • Red bean-coix seed porridge and preparation method thereof
  • Red bean-coix seed porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of red bean and barley porridge, the components and composition ratio of the red bean and barley porridge are: 2 parts of barley, 5 parts of glutinous rice, 2 parts of red bean, 3 parts of black rice, 1 part of purple potato, 1.5 parts of black sesame, and 0.5 part of longan meat , 4 parts of lotus seeds, 1 part of yam, 2 parts of red dates, 0.5 parts of wolfberry, 3 parts of rock sugar, and 65 parts of water.

[0029] The preparation method of red bean barley porridge comprises the following steps:

[0030] Put glutinous rice and black rice into the water in the porridge pot and cook for 15 minutes at a temperature of 104°C;

[0031] Add the prescribed amount of barley, red beans, purple potatoes, yams, and red dates into the porridge pot and cook for 15 minutes at a temperature of 106°C;

[0032] Add black sesame seeds, longan meat, lotus seeds, wolfberry, and rock sugar in the porridge pot and continue cooking for 4 minutes. The cooking temperature is 106° C....

Embodiment 2

[0034] A kind of red bean barley porridge, the composition and composition ratio of red bean barley porridge are: 5 parts of barley, 2 parts of glutinous rice, 5 parts of red bean, 1 part of black rice, 2 parts of purple potato, 0.5 part of black sesame, 1 part of longan meat , 2 parts of lotus seeds, 4 parts of yam, 0.5 parts of red dates, 1.5 parts of wolfberry, 1 part of rock sugar, and 83 parts of water.

[0035] The preparation method of red bean barley porridge comprises the following steps:

[0036] Put glutinous rice and black rice into the water in the porridge pot and cook for 23 minutes at a temperature of 102°C;

[0037] Add the prescribed amount of barley, red beans, purple sweet potatoes, yams, and red dates into the porridge pot and continue cooking for 8 minutes at a cooking temperature of 107°C;

[0038] Add black sesame seeds, longan meat, lotus seeds, wolfberry, and rock sugar in the porridge pot and continue cooking for 8 minutes at a temperature of 102° C...

Embodiment 3

[0040] A kind of red bean barley porridge, the composition and composition ratio of red bean barley porridge are: 5 parts of barley, 5 parts of glutinous rice, 5 parts of red bean, 3 parts of black rice, 2 parts of purple potato, 1.5 parts of black sesame, and 1 part of longan meat , 4 parts of lotus seeds, 4 parts of yam, 2 parts of red dates, 1.5 parts of wolfberry, 3 parts of rock sugar, and 83 parts of water.

[0041] The preparation method of red bean barley porridge comprises the following steps:

[0042] Put glutinous rice and black rice into the water in the porridge pot and cook for 23 minutes at a temperature of 103°C;

[0043] Add the prescribed amount of barley, red beans, purple sweet potatoes, yams, and red dates into the porridge pot and cook for 15 minutes at a temperature of 105°C;

[0044] Add black sesame seeds, longan meat, lotus seeds, wolfberry and rock sugar according to the formula into the porridge pot and cook for 8 minutes at a temperature of 100° C...

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Abstract

The invention relates to the technical field of red bean and coix seed porridge. The invention provides red bean and coix seed porridge. The red bean and coix seed porridge comprises the following components in parts by weight: 2-5 parts of coix seeds, 2-5 parts of glutinous rice, 2-5 parts of red beans, 1-3 parts of black rice, 1-2 parts of purple sweet potatoes, 0.5-1.5 parts of black sesame seeds, 0.5-1 part of longan aril, 2-4 parts of lotus seeds, 1-4 parts of Chinese yams, 0.5-2 parts of red dates, 0.5 to 1.5 parts of fructus lycii, 1 to 3 parts of rock candy and 65 to 83 parts of water.According to the technical scheme, coix seeds and glutinous rice are used as main raw materials, red beans, black rice, purple sweet potatoes and Chinese yams are used as auxiliary materials, black sesame seeds, longan aril, lotus seeds, red dates and fructus lycii are used as auxiliary materials and seasonings at the same time, so that the taste is fragrant and glutinous; natural plant and fruitfood material fragrance is achieved, nutrition is richer, chemical odorants are avoided, and body health of people is facilitated.

Description

technical field [0001] The invention relates to the technical field of production methods of red bean and barley porridge, in particular to a red bean and barley porridge and a production method thereof. Background technique [0002] Porridge is a popular delicacy, and porridge is also beneficial to people's health. There are many varieties of porridge, and red bean barley porridge, as one of the many porridge products, is deeply loved by people of all ages. [0003] The existing technology of making red bean barley porridge at home and restaurants is as follows: first, put barley and red beans in the water after boiling, turn the heat to low when the water is boiled again, cook for another ten to thirty minutes, put in Serve immediately after seasoning. The preparation method of red bean barley porridge in the prior art is simple, but the raw materials of the red bean barley porridge in the prior art are mainly raw materials of barley and red beans, and the nutritional co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/10A23L25/00A23L19/00
CPCA23L7/10A23L11/01A23L19/105A23L19/10A23L25/20A23L19/03
Inventor 白松
Owner 北京嘉和一品餐饮管理有限公司
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