CN102342420A - Corn soup and preparation method thereof - Google Patents
Corn soup and preparation method thereof Download PDFInfo
- Publication number
- CN102342420A CN102342420A CN2011102656740A CN201110265674A CN102342420A CN 102342420 A CN102342420 A CN 102342420A CN 2011102656740 A CN2011102656740 A CN 2011102656740A CN 201110265674 A CN201110265674 A CN 201110265674A CN 102342420 A CN102342420 A CN 102342420A
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- corn
- preparation
- soup
- corn soup
- honey
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Abstract
The invention discloses a corn soup and a preparation method thereof, and the corn soup is mainly obtained by blending composition raw materials of corn, milk, honey and water according to certain weight percents. The preparation method of the invention is simple; the processing process flow completely belongs to ecological technology, and has the characteristics of safety and nutrition; and the prepared corn soup has the function of gastrointestinal tract absorption promotion.
Description
Technical field
The present invention relates to a kind of sweet corn soup and preparation method thereof, belong to field of food.
Background technology
Sweet corn soup is Guangdong dishes, belongs to Soup, mainly is by corn, egg, and beef, salt, food materials such as fecula are cooked and are formed, and also can add other compositions, and many different preparation are arranged in the market, and the taste of processing also has their own characteristics each.Wherein meat mash sweet corn soup custard juice powder slurry is thin evenly, and thick minced meat is fresh and tender and not sticking, and frankincense is strong, and is slightly pleasantly sweet, the characteristic of flat flavor.
Summary of the invention
The object of the present invention is to provide a kind of sweet corn soup and preparation method thereof, preparation method of the present invention is simple, and processing process is ecological process sheerly, has the characteristic of safety, nutrition.
The present invention adopts following technical scheme to achieve these goals:
Sweet corn soup is characterized in that the weight portion of its constitutive material is: corn 10-15g, milk 3-5g, honey 3-5g, water 90-110g.
The preparation method of described sweet corn soup is characterized in that may further comprise the steps:
(1) pluck the just ripe corn of high-quality, under 90-100 ℃ temperature poach 20-30 minute, pull oven dry out, obtain containing the corn of 30-35% moisture, peeling;
(2) hulled corn in the step (1) is dried again, be no more than 7% to moisture, grind low-temperature storage 150-200 day;
(3) measure each component raw material by the weight portion of constitutive material, earlier corn, milk and honey are mixed, the boiling water that pours 70-80 ℃ again is in harmonious proportion edible.
Beneficial effect of the present invention:
Preparation method of the present invention is simple, and processing process is ecological process sheerly, has the characteristic of safety, nutrition, and the sweet corn soup that makes has the function that promotes gastrointestinal absorption.
The specific embodiment
Embodiment 1:Sweet corn soup, the weight portion of its constitutive material is: corn 10-15g, milk 3-5g, honey 3-5g, water 90-110g.
The preparation method of described sweet corn soup may further comprise the steps:
(1) pluck the just ripe corn of high-quality, under 90-100 ℃ temperature poach 20-30 minute, pull oven dry out, obtain containing the corn of 30-35% moisture, peeling;
(2) hulled corn in the step (1) is dried again, be no more than 7% to moisture, grind low-temperature storage 150-200 day;
(3) measure each component raw material by the weight portion of constitutive material, earlier corn, milk and honey are mixed, the boiling water that pours 70-80 ℃ again is in harmonious proportion edible.
Embodiment 2:Qi Dou town, Shitai County, Anhui Wang; 68 years old; Health is uncomfortable always; Appetite is poor; Build is become thin, and health day by day descends, and children watch with the tail of one's eye; Ache within; Buy some tonics always and eat for the Wang, but poor effect was introduced through others afterwards; The appetite that sweet corn soup can strengthen the people also has the certain nutrition composition; Just adopt long-term the eating of above-mentioned prescription and preparation method after the Wang, really, his appetite has significantly growth after 1 month; Health also feels to turn better gradually the burden in children also breathe again simultaneously.
Claims (2)
1. a sweet corn soup is characterized in that the weight portion of its constitutive material is: corn 10-15g, milk 3-5g, honey 3-5g, water 90-110g.
2. the preparation method of a sweet corn soup as claimed in claim 1 is characterized in that may further comprise the steps:
(1) pluck the just ripe corn of high-quality, under 90-100 ℃ temperature poach 20-30 minute, pull oven dry out, obtain containing the corn of 30-35% moisture, peeling;
(2) hulled corn in the step (1) is dried again, be no more than 7% to moisture, grind low-temperature storage 150-200 day;
(3) measure each component raw material by the weight portion of constitutive material, earlier corn, milk and honey are mixed, the boiling water that pours 70-80 ℃ again is in harmonious proportion edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102656740A CN102342420A (en) | 2011-09-08 | 2011-09-08 | Corn soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102656740A CN102342420A (en) | 2011-09-08 | 2011-09-08 | Corn soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102342420A true CN102342420A (en) | 2012-02-08 |
Family
ID=45541798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102656740A Pending CN102342420A (en) | 2011-09-08 | 2011-09-08 | Corn soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102342420A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102302A (en) * | 1993-11-05 | 1995-05-10 | 山西省长治肉类联合加工厂 | Pure natural tender corn soup and its production technology |
| CN1456104A (en) * | 2003-03-11 | 2003-11-19 | 温书太 | Glutinous corn custard and producing method thereof |
| CN1961724A (en) * | 2006-11-22 | 2007-05-16 | 孙凤勤 | Method for producing powder for preparing corn instant porridge |
-
2011
- 2011-09-08 CN CN2011102656740A patent/CN102342420A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102302A (en) * | 1993-11-05 | 1995-05-10 | 山西省长治肉类联合加工厂 | Pure natural tender corn soup and its production technology |
| CN1456104A (en) * | 2003-03-11 | 2003-11-19 | 温书太 | Glutinous corn custard and producing method thereof |
| CN1961724A (en) * | 2006-11-22 | 2007-05-16 | 孙凤勤 | Method for producing powder for preparing corn instant porridge |
Non-Patent Citations (1)
| Title |
|---|
| 《1-3岁安全营养食谱》 20100131 卢晓明 牛奶玉米羹 第39页 1-2 , 第1版 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120208 |