CN102485023A - Manufacturing method of mung bean soup - Google Patents
Manufacturing method of mung bean soup Download PDFInfo
- Publication number
- CN102485023A CN102485023A CN2010105860862A CN201010586086A CN102485023A CN 102485023 A CN102485023 A CN 102485023A CN 2010105860862 A CN2010105860862 A CN 2010105860862A CN 201010586086 A CN201010586086 A CN 201010586086A CN 102485023 A CN102485023 A CN 102485023A
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- mung bean
- manufacturing
- boiler
- white sugar
- proper amount
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Abstract
The invention which relates to a manufacturing method of a mung bean soup belongs to the mung bean processing field to effectively solve disadvantages of single edible method of mung bean and less product variety of products prepared from the mung bean. The manufacturing method comprises the following steps: 1, thoroughly cooking mung bean in a boiler, and stirring the cooked mung bean into fine powder in a stirrer; 2, putting tremella into a basin, adding a proper amount of clear water, uniformly stirring with a wood bar, adding a proper amount of white sugar, and stirring for 10min; and 3, putting the mung bean and the tremella into the boiler, heating to boil for 15min, adding a proper amount of white sugar, boiling for 5min, and pulling the prepared mung bean soup out of the boiler. The manufacturing method is mainly sued to produce the mung bean soup.
Description
Technical field the present invention relates to a kind of preparation method of mung bean custard.
The background technology mung bean belongs to pulse family, the nutrition rich of mung bean, and also mung bean has the effect of certain antibiotic and nourishing, but mung bean has such shortcoming, and the eating method that is exactly mung bean is more single, and the product that mung bean is processed is considerably less.
Summary of the invention the objective of the invention is to provide a kind of preparation method of mung bean custard, and the eating method that it can effectively solve mung bean is more single, the shortcoming that the product that mung bean is processed is considerably less.
The objective of the invention is to realize like this: mung bean is put in the pot boiled mung bean; Then the mung bean that boils is put into and stirred into smalls in the mixer, white fungus is put into basin, stir with wooden stick after adding an amount of clear water; Add then and stirred again 10 minutes after putting into an amount of white sugar; Mung bean and white fungus are put in the pot, and heating then boils 15 minutes, and then adds to boil after 5 minutes behind an amount of white sugar again and can play pot.
The preparation method of mung bean custard, this product have clearing heat and removing internal heat, fragrant and sweet good to eat, soft fine and smooth characteristics.
Specific embodiment composition of raw materials: 5 kilograms in mung bean, white fungus 200 grams, white sugar 500 grams.
Preparation method: 1. mung bean is put in the middle of the basin, added clear water and clean up, put in the pot then and boil mung bean, the mung bean that boils is put into stirred into smalls in the mixer then.
2. white fungus is put into basin, stir with wooden stick after adding an amount of clear water, add then and stirred again 10 minutes after putting into an amount of white sugar.
3. mung bean and white fungus are put in the pot, heating then boils 15 minutes, and then adds to boil after 5 minutes behind an amount of white sugar again and can play pot.
Claims (1)
1. the preparation method of mung bean custard is characterized in that: mung bean is put in the pot boiled mung bean, the mung bean that boils is put into stirred into smalls in the mixer then; White fungus is put into basin; Stir with wooden stick after adding an amount of clear water, add then and stirred again 10 minutes after putting into an amount of white sugar, mung bean and white fungus are put in the pot; Heating then boils 15 minutes, and then adds to boil after 5 minutes behind an amount of white sugar again and can play pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105860862A CN102485023A (en) | 2010-12-04 | 2010-12-04 | Manufacturing method of mung bean soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105860862A CN102485023A (en) | 2010-12-04 | 2010-12-04 | Manufacturing method of mung bean soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102485023A true CN102485023A (en) | 2012-06-06 |
Family
ID=46150621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105860862A Pending CN102485023A (en) | 2010-12-04 | 2010-12-04 | Manufacturing method of mung bean soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102485023A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027213A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Mung bean and pumpkin soup and preparation method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103053883A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103053885A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Kidney-bean mung-bean edible amaranth leaf soup and preparation method thereof |
| CN105558839A (en) * | 2015-12-29 | 2016-05-11 | 吴任平 | Ready-to-eat mung bean thick soup |
-
2010
- 2010-12-04 CN CN2010105860862A patent/CN102485023A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027213A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Mung bean and pumpkin soup and preparation method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103053883A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103053885A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Kidney-bean mung-bean edible amaranth leaf soup and preparation method thereof |
| CN103027213B (en) * | 2012-12-29 | 2014-03-19 | 罗永祺 | Mung bean and pumpkin soup and preparation method thereof |
| CN103053885B (en) * | 2012-12-29 | 2014-04-09 | 罗永祺 | Kidney-bean mung-bean edible amaranth leaf soup and preparation method thereof |
| CN103053883B (en) * | 2012-12-29 | 2014-04-09 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN105558839A (en) * | 2015-12-29 | 2016-05-11 | 吴任平 | Ready-to-eat mung bean thick soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120606 |