CN103027217B - Red bean-choko soup and making method thereof - Google Patents
Red bean-choko soup and making method thereof Download PDFInfo
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- CN103027217B CN103027217B CN201210593193.7A CN201210593193A CN103027217B CN 103027217 B CN103027217 B CN 103027217B CN 201210593193 A CN201210593193 A CN 201210593193A CN 103027217 B CN103027217 B CN 103027217B
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Abstract
The invention discloses red bean-choko soup which is made by the following raw materials in parts by weight: 30-45 parts of chokos, 80-100 parts of white granulated sugar, 25-35 parts of red beans, 35-45 parts of agar, 10-20 parts of lotus plumule, 20-30 parts of liquorice and 0.06-0.08 parts of sodium benzoate. The red bean-choko soup has the benefits that the red bean-choko soup has the efficacies of nourishing spleens, replenishing qi, easing mental anxieties, and restoring normal coordination between hearts and kidneys.
Description
Invention field
The present invention relates to a kind of red bean chocho custard and preparation method thereof, belong to food processing technology field.
Background technology
Internal heat is prosperous is a kind of Psychological Manifestations, and internal heat is divided actual situation, and that fire of deficiency type main manifestations has is vexed, dry, night sweat, sleep disorder etc., thirsty; Prosperous canker sore, dry, urine Huang, the dysphoria etc. of showing as of excess fire.Diet-therapy health-preserving method is called for short " nourishment maintenance ".Utilize food to affect the function of body each side, it is secured good health or more a kind of health-preserving method of disease diseases prevention.It has been generally acknowledged that, food is to provide for human body the edibility material growing with the healthy required various nutrients of surviving.That is to say, food is trophism most importantly.Actually this is not so, and the traditional Chinese medical science recognizes that food can not only nutrition very early, and can also treat disease and get rid of illness.As modern age, doctor Zhang Xichun once pointed out in < < Records of Tradition Chinese and Western Medicine in Combination > >: food " clothes for patients it, not only treat sickly, and can allay one's hunger; Not only allay one's hunger, more can be agreeable to the taste, use and suit the medicine to the illness, disease, from convalesce, is not suited the medicine to the illness, and also without him, suffers from ".Visible, food itself just has the effect of " supporting " and " treatment " two aspects.And the traditional Chinese medical science is more paid attention to the characteristic of food aspect " supporting " and " controlling ".Dietotherapy is Chinese traditional habit, by diet, reaches conditioning health, the object of strong physique, therefore, seek a kind of can bring into play tcm characteristic again popular red bean chocho custard be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of red bean chocho custard and preparation method thereof, and this red bean chocho custard has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
A chocho custard, this red bean chocho custard is formulated by the raw material of following weight portion:
Chocho 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, lotus nut 10-20 part, Radix Glycyrrhizae 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean chocho custard comprises the following steps:
(1) chocho preparation: raw material is selected ripe chocho, removes Buddha's hand melon skin seed, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the chocho draining the water is put and in boiling water, boiled 30-50 minute, after boiling, pick up, with stainless steel mill, well-done white fungus is worn into slurry, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain chocho slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, red bean is rejected to impurity, clean, putting into pot and pick up after well-done, with after pulverizer fragmentation, is the sieve filtration of 0.8 millimeter with sieve aperture, sieve goes skin of beancurd to make beans mud, then uses squeezer filtering moisture, makes red bean sand;
(3) agar preparation: agar powder is broken into fritter, and 10-12 hour before custard processed, is 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 is standby;
(4) thick paste preparation: bulk drug lotus nut, Radix Glycyrrhizae add the water of 3 times of amounts, decoct twice, and 2 hours for the first time, l hour, merged decocting liquid twice for the second time, filters, and removes slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by white granulated sugar, step (1) gained chocho slurry, step (2) gained red bean is husky, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurry from sinking to the bottom is charred, be heated to 102-105 ℃ of solid concentration and reach 85-90%, rapidly step (5) gained Sodium Benzoate is dropped in pot, off the pot after stirring, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, slurry cooled and solidified, at 121 ℃, sterilizing is 10 minutes, vacuum sealed package, obtain red bean chocho custard.
Described a kind of red bean chocho custard, this red bean chocho custard is formulated by the raw material of following weight portion:
45 parts of chocho, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 20 parts of lotus nuts, 30 parts, Radix Glycyrrhizae, 0.08 part of Sodium Benzoate
The preparation method of this red bean chocho custard comprises the following steps:
(1) chocho preparation: raw material is selected 45 parts of ripe chocho, removes Buddha's hand melon skin seed, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the chocho draining the water is put and in boiling water, boiled 30-50 minute, after boiling, pick up, with stainless steel mill, well-done white fungus is worn into slurry, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain chocho slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, 35 parts of red beans are rejected to impurity, clean, putting into pot and pick up after well-done, with after pulverizer fragmentation, is the sieve filtration of 0.8 millimeter with sieve aperture, sieve goes skin of beancurd to make beans mud, then uses squeezer filtering moisture, makes red bean sand;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is 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 is standby;
(4) thick paste preparation: 20 parts of bulk drug lotus nuts, 30 parts of water that add 3 times of amounts of Radix Glycyrrhizae, decoct twice, 2 hours for the first time, l hour, merged decocting liquid twice for the second time, filtered, and removed slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 100 parts of white granulated sugars, step (1) gained chocho slurry, step (2) gained red bean is husky, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurry from sinking to the bottom is charred, be heated to 102-105 ℃ of solid concentration and reach 85-90%, rapidly step (5) gained Sodium Benzoate is dropped in pot, off the pot after stirring, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, slurry cooled and solidified, at 121 ℃, sterilizing is 10 minutes, vacuum sealed package, obtain red bean chocho custard.
Lotus nut nature and flavor: bitter, cold, the thoughts of returning home, kidney channel, function cures mainly: clearing away the heart fire and tranquillizing, restoring normal coordination between heart and kidney, unsmoothing the sperm and stopping bleeding, for the invasion of pericardium by heat, coma and delirium, breakdown of the normal physiological coordination between the heart and the kidney, insomnia seminal emission, blood-head is spitted blood, and embryo nelumbinis is the dark green plumule of lotus seeds central authorities, bitter, has heat-clearing, controlling nocturnal emission with astringent drugs, calms the nerves, the effect of cardiac stimulant.
Radix Glycyrrhizae nature and flavor: sweet, flat, the thoughts of returning home, spleen, lung, stomach warp, invigorate the spleen and benefit qi, moisten the lung and relieve the cough, clearing heat and detoxicating, alleviate pain relieving, relax the property of medicine.
Beneficial effect of the present invention: invigorate the spleen and benefit qi, clearing away the heart fire and tranquillizing, the effect of logical heart kidney.
Specific embodiment mode
Embodiment 1
A chocho custard, this red bean chocho custard is formulated by the raw material of following weight portion:
45 parts of chocho, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 20 parts of lotus nuts, 30 parts, Radix Glycyrrhizae, 0.08 part of Sodium Benzoate
The preparation method of this red bean chocho custard comprises the following steps:
(1) chocho preparation: raw material is selected 45 parts of ripe chocho, removes Buddha's hand melon skin seed, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the chocho draining the water is put and in boiling water, boiled 30-50 minute, after boiling, pick up, with stainless steel mill, well-done white fungus is worn into slurry, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain chocho slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, 35 parts of red beans are rejected to impurity, clean, putting into pot and pick up after well-done, with after pulverizer fragmentation, is the sieve filtration of 0.8 millimeter with sieve aperture, sieve goes skin of beancurd to make beans mud, then uses squeezer filtering moisture, makes red bean sand;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is 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 is standby;
(4) thick paste preparation: 20 parts of bulk drug lotus nuts, 30 parts of water that add 3 times of amounts of Radix Glycyrrhizae, decoct twice, 2 hours for the first time, l hour, merged decocting liquid twice for the second time, filtered, and removed slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 100 parts of white granulated sugars, step (1) gained chocho slurry, step (2) gained red bean is husky, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurry from sinking to the bottom is charred, be heated to 102-105 ℃ of solid concentration and reach 85-90%, rapidly step (5) gained Sodium Benzoate is dropped in pot, off the pot after stirring, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, slurry cooled and solidified, at 121 ℃, sterilizing is 10 minutes, vacuum sealed package, obtain red bean chocho custard.
Embodiment 2
A chocho custard, this red bean chocho custard is formulated by the raw material of following weight portion:
37.5 parts of chocho, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts, agar, 15 parts of lotus nuts, 25 parts, Radix Glycyrrhizae, 0.07 part of Sodium Benzoate
The preparation method of this red bean chocho custard comprises the following steps:
(1) chocho preparation: raw material is selected 37.5 parts of ripe chocho, removes Buddha's hand melon skin seed, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the chocho draining the water is put and in boiling water, boiled 30-50 minute, after boiling, pick up, with stainless steel mill, well-done white fungus is worn into slurry, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain chocho slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, 30 parts of red beans are rejected to impurity, clean, putting into pot and pick up after well-done, with after pulverizer fragmentation, is the sieve filtration of 0.8 millimeter with sieve aperture, sieve goes skin of beancurd to make beans mud, then uses squeezer filtering moisture, makes red bean sand;
(3) agar preparation: 40 parts, agar is ground into fritter, and 10-12 hour before custard processed, is 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 is standby;
(4) thick paste preparation: 15 parts of bulk drug lotus nuts, 25 parts of water that add 3 times of amounts of Radix Glycyrrhizae, decoct twice, 2 hours for the first time, l hour, merged decocting liquid twice for the second time, filtered, and removed slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 100 parts of white granulated sugars, step (1) gained chocho slurry, step (2) gained red bean is husky, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurry from sinking to the bottom is charred, be heated to 102-105 ℃ of solid concentration and reach 85-90%, rapidly step (5) gained Sodium Benzoate is dropped in pot, off the pot after stirring, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, slurry cooled and solidified, at 121 ℃, sterilizing is 10 minutes, vacuum sealed package, obtain red bean chocho custard.
Embodiment 3
A chocho custard, this red bean chocho custard is formulated by the raw material of following weight portion:
30 parts of chocho, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts, agar, 10 parts of lotus nuts, 20 parts, Radix Glycyrrhizae, 0.06 part of Sodium Benzoate
The preparation method of this red bean chocho custard comprises the following steps:
(1) chocho preparation: raw material is selected 30 parts of ripe chocho, removes Buddha's hand melon skin seed, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the chocho draining the water is put and in boiling water, boiled 30-50 minute, after boiling, pick up, with stainless steel mill, well-done white fungus is worn into slurry, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain chocho slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, 25 parts of red beans are rejected to impurity, clean, putting into pot and pick up after well-done, with after pulverizer fragmentation, is the sieve filtration of 0.8 millimeter with sieve aperture, sieve goes skin of beancurd to make beans mud, then uses squeezer filtering moisture, makes red bean sand;
(3) agar preparation: 35 parts, agar is ground into fritter, and 10-12 hour before custard processed, is 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 is standby;
(4) thick paste preparation: 10 parts of bulk drug lotus nuts, 20 parts of water that add 3 times of amounts of Radix Glycyrrhizae, decoct twice, 2 hours for the first time, l hour, merged decocting liquid twice for the second time, filtered, and removed slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 80 parts of white granulated sugars, step (1) gained chocho slurry, step (2) gained red bean is husky, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurry from sinking to the bottom is charred, be heated to 102-105 ℃ of solid concentration and reach 85-90%, rapidly step (5) gained Sodium Benzoate is dropped in pot, off the pot after stirring, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, slurry cooled and solidified, at 121 ℃, sterilizing is 10 minutes, vacuum sealed package, obtain red bean chocho custard.
Claims (1)
1. a preparation method for red bean chocho custard, is characterized in that: this red bean chocho custard is formulated by the raw material of following weight portion: 45 parts of chocho, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 20 parts of lotus nuts, 30 parts, Radix Glycyrrhizae, 0.08 part of Sodium Benzoate;
The preparation method of this red bean chocho custard comprises the following steps:
(1) chocho preparation: raw material is selected 45 parts of ripe chocho, removes Buddha's hand melon skin seed, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the chocho draining the water is put and in boiling water, boiled 30-50 minute, after boiling, pick up, with stainless steel mill, well-done chocho is worn into slurry, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain chocho slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, 35 parts of red beans are rejected to impurity, clean, putting into pot and pick up after well-done, with after pulverizer fragmentation, is the sieve filtration of 0.8 millimeter with sieve aperture, sieve goes skin of beancurd to make beans mud, then uses squeezer filtering moisture, makes red bean sand;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is 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 is standby;
(4) thick paste preparation: 20 parts of bulk drug lotus nuts, 30 parts of water that add 3 times of amounts of Radix Glycyrrhizae, decoct twice, 2 hours for the first time, l hour, merged decocting liquid twice for the second time, filtered, and removed slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 100 parts of white granulated sugars, step (1) gained chocho slurry, step (2) gained red bean is husky, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurry from sinking to the bottom is charred, be heated to 102-105 ℃ of solid concentration and reach 85-90%, rapidly step (5) gained Sodium Benzoate is dropped in pot, off the pot after stirring, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, slurry cooled and solidified, at 121 ℃, sterilizing is 10 minutes, vacuum sealed package, obtain red bean chocho custard.
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