CN103027216B - A kind of black bean Jerusalem artichoke soup and preparation method thereof - Google Patents

Abstract

The invention discloses a black bean Jerusalem artichoke soup, which is prepared from the following raw materials in parts by weight: 30-45 parts of Jerusalem artichoke, 80-100 parts of white sugar, 25-35 parts of black beans, 35-45 parts of agar, ginger 20-30 parts, 20-30 parts of bitter almonds, 30-50 parts of walnut meat, 0.06-0.08 parts of sodium benzoate; the beneficial effects of the present invention: sweating to relieve the exterior, warming the middle to stop vomiting, warming the lungs to relieve cough, and laxative effects.

Description

A kind of black bean Jerusalem artichoke soup and preparation method thereof

field of invention

The invention relates to black bean artichoke soup and a preparation method thereof, belonging to the technical field of food processing.

Background technique

Pediatric coughing is a protective respiratory reflex action of the human body. Cough occurs because when foreign bodies, irritating gases, respiratory secretions, etc. stimulate the receptors in the respiratory mucosa, the impulse is transmitted to the medullary cough center through afferent nerve fibers, causing coughing. With the popularization of diet and health knowledge, people's awareness of dietary nutrition and health care is increasing. They are not only interested in how to eat, but also pay special attention to what to eat that is healthier and can even prevent and treat diseases. Diet therapy allows people to get health care from diet. The effect of medical treatment can be tasted in the medical treatment, and the enjoyment can be relaxed and happy. Diet therapy, also known as diet therapy, is a method of using food to affect the functions of all aspects of the body to make it healthy or prevent diseases. It is generally believed that food is an edible substance that provides the human body with various nutrients needed for growth, development and healthy survival. In other words, the most important thing about food is nutrition. In fact, Chinese medicine has long recognized that food can not only provide nutrition, but also cure diseases. For example, Zhang Xichun, a modern physician, once pointed out in "Medical Hearts in Shenxilu": Food "can not only cure the disease, but also satisfy the hunger; not only satisfy the hunger, but also palatable. If it is used to the symptoms, the disease will gradually heal, that is, it is not symptomatic." , and there is no other trouble." It can be seen that food itself has two functions of "nourishing" and "curing". Traditional Chinese medicine pays more attention to the characteristics of food in terms of "nourishing" and "curing". Diet therapy is a traditional habit of Chinese people, and the body is regulated through diet. Therefore, it is an objective need to seek a kind of black bean Jerusalem artichoke soup that can play the characteristics of traditional Chinese medicine and is popular.

Contents of the invention

The technical problem to be solved by the present invention is to provide a black bean artichoke soup and its preparation method. The black bean artichoke soup has the outstanding advantages of common raw materials, low cost and simple preparation process.

The scheme that the present invention solves the problems of the technologies described above is:

A kind of black bean artichoke soup, the black bean artichoke soup is prepared from the following raw materials in parts by weight:

30-45 parts of Jerusalem artichoke, 80-100 parts of white sugar, 25-35 parts of black beans, 35-45 parts of agar, 20-30 parts of ginger, 20-30 parts of bitter almonds, 30-50 parts of walnut meat, 0.06-0.08 sodium benzoate share

The preparation method of this black bean Jerusalem artichoke soup comprises the following steps:

(1) Preparation of Jerusalem artichoke: Choose fresh and mature Jerusalem artichoke, peel it, wash it, boil it in boiling water for 30-50 minutes, pick it up, grind the boiled Jerusalem artichoke into a pulp with a stainless steel grinder, then boil it over low heat, stirring while boiling , to keep the heating uniform, when the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to get Jerusalem artichoke pulp and set it aside;

(2) Preparation of black soybeans: select black soybeans with uniform color and luster as the raw material, wash them, put the black soybeans into a pot and cook them, peel them, pick them up after they are rotten, grind them into 80-100 fine powder with a pulverizer, pass through a 80-mesh sieve, Make water-containing black bean paste and set aside;

(3) Agar preparation: Crush the agar into small pieces, soak it in water 20 times the weight of the agar 10-12 hours before making the soup, wait for the agar to fully absorb, let it stand for 5-6 hours, and heat it to 90- Melt at 95°C, filter, remove impurities, and set aside;

(4) Ginger juice preparation: take raw fresh ginger, wash, peel, and peanuts, use 80-90°C water to pulverize and squeeze the juice through a pulverizer, remove slag, and the resulting ginger juice is set aside;

(5) Preparation of bitter almonds: Soak the bitter almonds in boiling water for 1-4 hours, pick them up, wash them with clean water, steam them in a steamer, and grind the steamed bitter almonds into pulp with a stainless steel mill. A small amount of water to reduce the phenomenon of slurry sticking and grinding, then simmer over low heat and stir while boiling to keep the heat evenly. When the concentration of solids in the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to obtain bitter almonds pulp, spare;

(6) Preparation of walnut meat: boil the raw walnut meat, grind the boiled walnut meat into a slurry with a stainless steel mill, add a small amount of water when refining the slurry, reduce the sticking of the slurry, and then simmer, stirring while boiling , to keep the heating uniform, when the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, the walnut pulp is obtained and set aside;

(7) Sodium benzoate preparation: dissolve sodium benzoate with boiling water and set aside;

(8) soup making: the Jerusalem artichoke pulp in the step (1), the black bean paste in the step (2), the agar in the step (3), the ginger juice in the step (4), the bitter almond in the step (5) Mix the pulp and white sugar, add appropriate amount of water, stir evenly, pour into the pot to heat and cook, stir continuously during the heating process to prevent the bottom from sinking and burnt. Put the walnut pulp in step (6) and the sodium benzoate in step (7) into the pot, stir evenly until the solids concentration reaches 80-85%, and quickly pour the slurry into an iron mold lined with tinfoil paper After standing still for 30-40 minutes, the material slurry was cooled and solidified, vacuum-sealed and packaged, and sterilized at 121°C for 18 minutes to obtain black bean Jerusalem artichoke soup.

The black bean Jerusalem artichoke soup is prepared from the following raw materials in parts by weight:

45 parts of Jerusalem artichoke, 100 parts of white sugar, 35 parts of black beans, 45 parts of agar, 30 parts of ginger, 30 parts of bitter almonds, 50 parts of walnut meat, 0.08 parts of sodium benzoate

The preparation method of this black bean Jerusalem artichoke soup comprises the following steps:

(1) Preparation of Jerusalem artichoke: Choose 45 parts of fresh and mature Jerusalem artichoke, peel, wash, boil in boiling water for 30-50 minutes, pick up, grind the boiled Jerusalem artichoke into a pulp with a stainless steel grinder, then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to get Jerusalem artichoke pulp and set it aside;

(2) Preparation of black beans: select 35 parts of black beans with uniform color and luster as the raw material, wash them, put the black beans in a pot and cook them, peel them, pick them up after they are rotten, grind them into 80-100 fine powder with a grinder, and pass through 80 meshes Sieve to make water-containing black bean paste, set aside;

(3) Agar preparation: Crush 45 parts of agar into small pieces, soak in water 20 times the weight of agar 10-12 hours before making soup, wait for the agar to fully absorb, let it stand for 5-6 hours, and heat it to Melt at 90-95°C, filter, remove impurities, and set aside;

(4) Ginger juice preparation: take 30 parts of fresh ginger as raw material, wash, peel off the peanuts, crush and squeeze the juice with water at 80-90° C. through a pulverizer, remove slag, and obtain ginger juice for subsequent use;

(5) Preparation of bitter almonds: Soak 30 parts of bitter almonds in boiling water for 1-4 hours, pick them up, wash them with water, steam them in a steamer, grind the steamed bitter almonds into pulp with a stainless steel mill, and grind the pulp Add a small amount of water from time to time to reduce the sticking and grinding phenomenon of the slurry, then simmer over low heat and stir while boiling to keep the heat evenly. When the solid content of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot and get Bitter almond pulp, set aside;

(6) Preparation of walnut meat: boil 50 parts of raw walnut meat, grind the boiled walnut meat into a pulp with a stainless steel mill, add a small amount of water when refining the pulp, reduce the phenomenon of slurry sticking to the grinding, and then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to obtain walnut pulp and set aside;

(7) Sodium benzoate preparation: dissolve 0.08 part of sodium benzoate with boiling water, set aside;

(8) soup making: the Jerusalem artichoke pulp in the step (1), the black bean paste in the step (2), the agar in the step (3), the ginger juice in the step (4), the bitter almond in the step (5) Mix 100 parts of pulp and white sugar, add appropriate amount of water, stir evenly, pour into the pot and heat and boil, stir continuously during the heating process to prevent the bottom from sinking and burnt. When heated to 105°C, the solid concentration reaches 80-90%. , quickly put the walnut pulp in step (6) and sodium benzoate in step (7) into the pot, stir evenly, and the solids concentration reaches 80-85%. In the mold making, after standing for 30-40 minutes, the material slurry is cooled and solidified, vacuum-sealed and packaged, and sterilized at 121° C. for 18 minutes to obtain black bean Jerusalem artichoke soup.

Ginger meridian distribution of nature and flavor: pungent, slightly warm, returns to the lung and spleen meridian, efficacy: sweating and relieving the exterior, warming the middle to stop vomiting, warming the lung and relieving cough.

Nature, flavor and meridian distribution of almond: bitter, slightly warm, slightly poisonous, returns to the lung and large intestine meridian, functions and indications: reducing qi, relieving cough and asthma, moistening the intestines and laxative, used for cough and asthma, chest full of phlegm, blood deficiency and dryness of body fluid, Intestinal dryness and constipation.

Meridian distribution of nature and flavor of walnut meat: sweet, warm, returns to kidney, lung, and large intestine meridian, efficacy: nourishing kidney and strengthening waist, warming lung and relieving asthma, moistening intestines and laxative.

Meridian distribution of property and flavor of Jerusalem artichoke: sweet, slightly bitter, cool in nature, efficacy: clearing away heat and cooling blood, detumescence, indications: fever, intestinal heat.

Meridians of nature and flavor of black beans: sweet, slightly cold in nature, calm in nature, enter the spleen and kidney meridian, function: tonify kidney and yin, invigorate spleen and dampness, remove heat and detoxify.

Beneficial effects of the present invention: sweating to relieve the exterior surface, warming the middle to stop vomiting, warming the lungs to relieve cough, moistening the intestines and laxative effect.

Specific embodiments

Example 1

A kind of black bean artichoke soup, the black bean artichoke soup is prepared from the following raw materials in parts by weight:

45 parts of Jerusalem artichoke, 100 parts of white sugar, 35 parts of black beans, 45 parts of agar, 30 parts of ginger, 30 parts of bitter almonds, 50 parts of walnut meat, 0.08 parts of sodium benzoate

The preparation method of this black bean Jerusalem artichoke soup comprises the following steps:

(1) Preparation of Jerusalem artichoke: Choose 45 parts of fresh and mature Jerusalem artichoke, peel, wash, boil in boiling water for 30-50 minutes, pick up, grind the boiled Jerusalem artichoke into a pulp with a stainless steel grinder, then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to get Jerusalem artichoke pulp and set it aside;

(2) Preparation of black beans: select 35 parts of black beans with uniform color and luster as the raw material, wash them, put the black beans in a pot and cook them, peel them, pick them up after they are rotten, grind them into 80-100 fine powder with a grinder, and pass through 80 meshes Sieve to make water-containing black bean paste, set aside;

(3) Agar preparation: Crush 45 parts of agar into small pieces, soak in water 20 times the weight of agar 10-12 hours before making soup, wait for the agar to fully absorb, let it stand for 5-6 hours, and heat it to Melt at 90-95°C, filter, remove impurities, and set aside;

(4) Ginger juice preparation: take 30 parts of fresh ginger as raw material, wash, peel off the peanuts, crush and squeeze the juice with water at 80-90° C. through a pulverizer, remove slag, and obtain ginger juice for subsequent use;

(5) Preparation of bitter almonds: Soak 30 parts of bitter almonds in boiling water for 1-4 hours, pick them up, wash them with water, steam them in a steamer, grind the steamed bitter almonds into pulp with a stainless steel mill, and grind the pulp Add a small amount of water from time to time to reduce the sticking and grinding phenomenon of the slurry, then simmer over low heat and stir while boiling to keep the heat evenly. When the solid content of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot and get Bitter almond pulp, set aside;

(6) Preparation of walnut meat: boil 50 parts of raw walnut meat, grind the boiled walnut meat into a pulp with a stainless steel mill, add a small amount of water when refining the pulp, reduce the phenomenon of slurry sticking to the grinding, and then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to obtain walnut pulp and set aside;

(7) Sodium benzoate preparation: dissolve 0.08 part of sodium benzoate with boiling water, set aside;

(8) soup making: the Jerusalem artichoke pulp in the step (1), the black bean paste in the step (2), the agar in the step (3), the ginger juice in the step (4), the bitter almond in the step (5) Mix 100 parts of pulp and white sugar, add appropriate amount of water, stir evenly, pour into the pot and heat and boil, stir continuously during the heating process to prevent the bottom from sinking and burnt. When heated to 105°C, the solid concentration reaches 80-90%. , quickly put the walnut pulp in step (6) and sodium benzoate in step (7) into the pot, stir evenly, and the solids concentration reaches 80-85%. In the mold making, after standing for 30-40 minutes, the material slurry is cooled and solidified, vacuum-sealed and packaged, and sterilized at 121° C. for 18 minutes to obtain black bean Jerusalem artichoke soup.

Example 2

A kind of black bean artichoke soup, the black bean artichoke soup is prepared from the following raw materials in parts by weight:

37.5 parts of Jerusalem artichoke, 90 parts of white sugar, 30 parts of black beans, 40 parts of agar, 25 parts of ginger, 25 parts of bitter almonds, 40 parts of walnut meat, 0.07 parts of sodium benzoate

The preparation method of this black bean Jerusalem artichoke soup comprises the following steps:

(1) Preparation of Jerusalem artichoke: Choose 37.5 parts of fresh and mature Jerusalem artichoke, peel it, wash it, boil it in boiling water for 30-50 minutes, pick it up, grind the boiled Jerusalem artichoke into a pulp with a stainless steel grinder, and then simmer it over low heat. Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to get Jerusalem artichoke pulp and set it aside;

(2) Preparation of black beans: choose 30 parts of black beans with bright color and uniform particles as raw materials, wash them, put the black beans in a pot and cook them, peel them, pick them up after they are rotten, grind them into 80-100 fine powder with a grinder, and pass through 80 meshes Sieve to make water-containing black bean paste, set aside;

(3) Agar preparation: Crush 40 parts of agar into small pieces, soak in water 20 times the weight of agar 10-12 hours before making soup, wait for the agar to fully absorb, let it stand for 5-6 hours, and heat it to Melt at 90-95°C, filter, remove impurities, and set aside;

(4) Ginger juice preparation: take 25 parts of fresh ginger as raw material, wash, peel, and use 80-90°C water to pulverize and squeeze the juice through a pulverizer, remove the slag, and the resulting ginger juice is set aside;

(5) Preparation of bitter almonds: Soak 25 parts of bitter almonds in boiling water for 1-4 hours, pick them up, wash them with water, steam them in a steamer, grind the steamed bitter almonds into pulp with a stainless steel mill, and grind the pulp Add a small amount of water from time to time to reduce the sticking and grinding phenomenon of the slurry, then simmer over low heat and stir while boiling to keep the heat evenly. When the solid content of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot and get Bitter almond pulp, set aside;

(6) Preparation of walnut meat: cook 40 parts of raw walnut meat, grind the cooked walnut meat into a pulp with a stainless steel mill, add a small amount of water when refining the pulp, reduce the phenomenon of slurry sticking to the grinding, and then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to obtain walnut pulp and set aside;

(7) Sodium benzoate preparation: dissolve 0.07 part of sodium benzoate with boiling water, set aside;

(8) soup making: the Jerusalem artichoke pulp in the step (1), the black bean paste in the step (2), the agar in the step (3), the ginger juice in the step (4), the bitter almond in the step (5) Mix 100 parts of pulp and white sugar, add appropriate amount of water, stir evenly, pour into the pot and heat and boil, stir continuously during the heating process to prevent the bottom from sinking and burnt. When heated to 105°C, the solid concentration reaches 80-90%. , quickly put the walnut pulp in step (6) and sodium benzoate in step (7) into the pot, stir evenly, and the solids concentration reaches 80-85%. In the mold making, after standing for 30-40 minutes, the material slurry is cooled and solidified, vacuum-sealed and packaged, and sterilized at 121° C. for 18 minutes to obtain black bean Jerusalem artichoke soup.

Example 3

A kind of black bean artichoke soup, the black bean artichoke soup is prepared from the following raw materials in parts by weight:

30 parts of Jerusalem artichoke, 80 parts of white sugar, 25 parts of black beans, 35 parts of agar, 20 parts of ginger, 20 parts of bitter almonds, 30 parts of walnut meat, 0.06 parts of sodium benzoate

The preparation method of this black bean Jerusalem artichoke soup comprises the following steps:

(1) Preparation of Jerusalem artichoke: Choose 30 parts of fresh and mature Jerusalem artichoke, peel, wash, boil in boiling water for 30-50 minutes, pick up, grind the boiled Jerusalem artichoke into a pulp with a stainless steel grinder, then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to get Jerusalem artichoke pulp and set it aside;

(2) Preparation of black soybeans: select 25 parts of black soybeans with uniform color and luster as the raw material, wash them, put the black soybeans in a pot and cook them, peel them, pick them up after they are rotten, grind them into 80-100 fine powders with a grinder, and pass through 80 meshes Sieve to make water-containing black bean paste, set aside;

(3) Agar preparation: Crush 35 parts of agar into small pieces, soak in water 20 times the weight of agar 10-12 hours before making soup, wait until the agar is fully absorbed, let it stand for 5-6 hours, and heat it to Melt at 90-95°C, filter, remove impurities, and set aside;

(4) Ginger juice preparation: take 20 parts of fresh ginger as raw material, wash and peel the peanuts, crush and squeeze the juice with water at 80-90° C. through a pulverizer, remove slag, and obtain ginger juice for subsequent use;

(5) Preparation of bitter almonds: Soak 20 parts of bitter almonds in boiling water for 1-4 hours, pick them up, wash them with water, steam them in a steamer, grind the steamed bitter almonds into pulp with a stainless steel mill, and grind the pulp Add a small amount of water from time to time to reduce the sticking and grinding phenomenon of the slurry, then simmer over low heat and stir while boiling to keep the heat evenly. When the solid content of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot and get Bitter almond pulp, set aside;

(6) Preparation of walnut meat: Cook 30 parts of raw walnut meat, grind the boiled walnut meat into a pulp with a stainless steel mill, add a small amount of water when refining the pulp, reduce the phenomenon of slurry sticking to the grinding, and then simmer over low heat, while boiling Stir while stirring to keep the heat even. When the solid concentration of the slurry reaches 65-67% and the temperature is 101-102°C, take it out of the pot to obtain walnut pulp and set aside;

(7) Sodium benzoate preparation: dissolve 0.06 part of sodium benzoate with boiling water, set aside;

(8) soup making: the Jerusalem artichoke pulp in the step (1), the black bean paste in the step (2), the agar in the step (3), the ginger juice in the step (4), the bitter almond in the step (5) Mix 100 parts of pulp and white sugar, add appropriate amount of water, stir evenly, pour into the pot and heat and boil, stir continuously during the heating process to prevent the bottom from sinking and burnt. When heated to 105°C, the solid concentration reaches 80-90%. , quickly put the walnut pulp in step (6) and sodium benzoate in step (7) into the pot, stir evenly, and the solids concentration reaches 80-85%. In the mold making, after standing for 30-40 minutes, the material slurry is cooled and solidified, vacuum-sealed and packaged, and sterilized at 121° C. for 18 minutes to obtain black bean Jerusalem artichoke soup.

Claims (4)

1. a black soya bean jerusalem artichoke custard, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:

Jerusalem artichoke 30-45 part, white granulated sugar 80-100 part, black soya bean 25-35 part, agar 35-45 part, ginger 20-30 part, semen armeniacae amarae 20-30 part, Semen Juglandis 30-50 part, Sodium Benzoate 0.06-0.08 part;

The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:

(1) jerusalem artichoke preparation: the jerusalem artichoke of selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;

(2) black soya bean preparation: select the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;

(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;

(4) ginger juice preparation: get the raw material fresh ginger, clean, peeling, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, removes slag, and the gained ginger juice, standby;

(5) semen armeniacae amarae preparation: semen armeniacae amarae is put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;

(6) Semen Juglandis preparation: the raw material Semen Juglandis is boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;

(7) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, standby;

(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and white granulated sugar in step (5) mix, add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.

2. a kind of black soya bean jerusalem artichoke custard according to claim 1, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:

45 parts of jerusalem artichokes, 100 parts of white granulated sugars, 35 parts, black soya bean, 45 parts, agar, 30 parts, ginger, 30 parts of semen armeniacae amaraes, 50 parts of Semen Juglandis, 0.08 part of Sodium Benzoate;

The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:

(1) jerusalem artichoke preparation: 45 parts of jerusalem artichokes selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;

(2) black soya bean preparation: select 35 parts, the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;

(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;

(4) ginger juice preparation: get 30 parts of raw material fresh gingers, clean, peeling, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, removes slag, and the gained ginger juice, standby;

(5) semen armeniacae amarae preparation: 30 parts of semen armeniacae amaraes are put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;

(6) Semen Juglandis preparation: 50 parts of raw material Semen Juglandis are boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;

(7) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;

(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and 100 parts of mixing of white granulated sugar in step (5), add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.

3. a kind of black soya bean jerusalem artichoke custard according to claim 1, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:

37.5 parts of jerusalem artichokes, 90 parts of white granulated sugars, 30 parts, black soya bean, 40 parts, agar, 25 parts, ginger, 25 parts of semen armeniacae amaraes, 40 parts of Semen Juglandis, 0.07 part of Sodium Benzoate.

4. a kind of black soya bean jerusalem artichoke custard according to claim 1, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:

30 parts of jerusalem artichokes, 80 parts of white granulated sugars, 25 parts, black soya bean, 35 parts, agar, 20 parts, ginger, 20 parts of semen armeniacae amaraes, 30 parts of Semen Juglandis, 0.06 part of Sodium Benzoate.