Preparation method of health-preserving walnut nutritional congee

• Main Author: LIU QIAOYUN
• Format: Patent
• Language: Chinese; English
• Published: 27.07.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of health-preserving walnut nutritional congee. The preparation method comprises the following steps: (1) 12-14 parts by weight of black soya beans are soaked till the beans are soft for standby, cores of 10-12 parts by weight of red dates are removed for standby, and 30-35 parts of walnut kernels are mashed for standby; 2) 8-10 parts of Morinda officinalis, 5-6 parts of matrimony vines, and 2-4 parts of Cinnamomum cassia are wrapped with a gauze and placed in a pot, the black soya beans, the red dates, the walnut kernels in the step (1) and 400-500parts of water are placed in a pot, and the materials are cooked with moderate heat for 30-40 minutes; 3) finally, 20-30 parts of millet, and 10-15 parts of black rice are placed in a pot, the materials are cooked with slow fire till rice is cooked well and the congee is prepared, the gauze bag is fished out, and the boiled nutrition congee is placed in a pot, sterilized and sealed. The manufacturing method is simple and