CN103027223A - Small red bean and groundnut kernel soup and making method thereof - Google Patents
Small red bean and groundnut kernel soup and making method thereof Download PDFInfo
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Abstract
The invention discloses small red bean and groundnut kernel soup which is made by the following raw materials in parts by weight: 30-45 parts of groundnut kernels, 80-100 parts of white granulated sugar, 25-35 parts of small red beans, 35-45 parts of agar, 20-30 parts of groundnut branches and leaves, and 0.06-0.08 parts of sodium benzoate. The soup has the benefits that the soup can clear away heat and toxic materials, tranquilize mind, release pressure, and alleviate ahypnia.
Description
Invention field
The present invention relates to a kind of red bean shelled peanut custard and preparation method thereof, belong to food processing technology field.
Background technology
Take the theory of the traditional Chinese medical science " correspondence between man and universe " as instructing, propose the fallen flowers leave and have the hypothesis that " opening silk tree daytime " characteristic may have with sleep quality common material base, thereby the peanut branchlet and leaf treatment of insomnia patients has been carried out clinical and pharmaceutical research, the result proves that the peanut branchlet and leaf treatment of insomnia patients truly has good therapeutic effect, have no side effect, and be improved the effect of Aged Rats During The Learning memory capability, enhancing adjustment immunologic function and expansion vertebra basal arteries blood vessel.Dietotherapy claims again food therapy, namely utilizes food to affect the function of body each side, it is secured good health or more a kind of method of disease diseases prevention.It has been generally acknowledged that, food is to provide the edibility material that grows with the healthy required various nutrients of surviving for human body.That is to say, food is trophism most importantly.Actually this is not so, and the traditional Chinese medical science recognizes that very early food can not only nutrition, and can also treat disease and get rid of illness.Doctor Zhang Xichun once pointed out in " Records of Tradition Chinese and Western Medicine in Combination " such as modern age: 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 is not namely suited the medicine to the illness from convalesce, also suffers from without him ".As seen, food itself just has the effect of " supporting " and " treatment " two aspects.The traditional Chinese medical science is then more paid attention to the characteristic of food aspect " supporting " and " controlling ".Dietotherapy is Chinese traditional habit, reaches the conditioning health by diet, the purpose of strong physique, therefore, seek a kind of can bring into play tcm characteristic again popular red bean shelled peanut custard be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of red bean shelled peanut custard and preparation method thereof, and this red bean shelled peanut 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 kind of red bean shelled peanut custard, this red bean shelled peanut custard is formulated by the raw material of following weight portion:
Shelled peanut 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, peanut branchlet and leaf 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: the raw material shelled peanut selects grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: the full glossiness red bean of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: the fresh peanut branchlet and leaf of raw material is cut into disconnected, cleans, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, for subsequent use;
(6) custard processed: with white granulated sugar, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
Described a kind of red bean shelled peanut custard, this red bean shelled peanut custard is formulated by the raw material of following weight portion:
45 parts of shelled peanuts, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 30 parts of peanut branchlet and leafs, 0.08 part of Sodium Benzoate
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: 45 parts of raw material shelled peanuts select grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: 35 parts of the full glossiness red beans of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts of fresh peanut branchlet and leafs of raw material are cut into disconnected, clean, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
The peanut branchlet and leaf meridian distribution of property and flavor: sweet, light, flat, return Liver Channel, function cures mainly: clearing heat and detoxicating, the step-down of allaying excitement; Main traumatic injury, carbuncle sore tumefacting virus, insomnia, hypertension.
Beneficial effect of the present invention: clearing heat and detoxicating, the step-down of allaying excitement slows down the effect of insomnia.
The specific embodiment mode
Embodiment 1
A kind of red bean shelled peanut custard, this red bean shelled peanut custard is formulated by the raw material of following weight portion:
45 parts of shelled peanuts, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 30 parts of peanut branchlet and leafs, 0.08 part of Sodium Benzoate
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: 45 parts of raw material shelled peanuts select grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: 35 parts of the full glossiness red beans of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts of fresh peanut branchlet and leafs of raw material are cut into disconnected, clean, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
Embodiment 2
A kind of red bean shelled peanut custard, this red bean shelled peanut custard is formulated by the raw material of following weight portion:
37.5 parts of shelled peanuts, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 25 parts of peanut branchlet and leafs, 0.07 part of Sodium Benzoate
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: 37.5 parts of raw material shelled peanuts select grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: 30 parts of the full glossiness red beans of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 40 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 25 parts of fresh peanut branchlet and leafs of raw material are cut into disconnected, clean, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 90 parts of white granulated sugars, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
Embodiment 3
A kind of red bean shelled peanut custard, this red bean shelled peanut custard is formulated by the raw material of following weight portion:
30 parts of shelled peanuts, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 20 parts of peanut branchlet and leafs, 0.06 part of Sodium Benzoate
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: 30 parts of raw material shelled peanuts select grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: 25 parts of the full glossiness red beans of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 35 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 20 parts of fresh peanut branchlet and leafs of raw material are cut into disconnected, clean, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 80 parts of white granulated sugars, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
Claims (4)
1. red bean shelled peanut custard, it is characterized in that: this red bean shelled peanut custard is formulated by the raw material of following weight portion:
Shelled peanut 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, peanut branchlet and leaf 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: the raw material shelled peanut selects grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: the full glossiness red bean of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: the fresh peanut branchlet and leaf of raw material is cut into disconnected, cleans, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, for subsequent use;
(6) custard processed: with white granulated sugar, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
2. a kind of red bean shelled peanut custard according to claim 1, it is characterized in that: this red bean shelled peanut custard is formulated by the raw material of following weight portion:
45 parts of shelled peanuts, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 30 parts of peanut branchlet and leafs, 0.08 part of Sodium Benzoate
The preparation method of this red bean shelled peanut custard may further comprise the steps:
(1) shelled peanut preparation: 45 parts of raw material shelled peanuts select grain full greatly, glossy, uniform particles, peanut coat is dark pinkish shelled peanut, remove peanut coat, remove tooth bud, clean pick up drain the water stand-by, the shelled peanut that drains the water put precook 30-50 minute in the boiling water, shelled peanut picks up after boiling, and with the stainless steel mill well-done shelled peanut is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the shelled peanut slurry, and is for subsequent use;
(2) red bean preparation: 35 parts of the full glossiness red beans of raw material choose, decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts of fresh peanut branchlet and leafs of raw material are cut into disconnected, clean, and oven dry is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained shelled peanut slurry, step (2) gained red bean slurry, 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 the pot, play pot after stirring, rapidly slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean shelled peanut custard.
3. a kind of red bean shelled peanut custard according to claim 1, it is characterized in that: this red bean shelled peanut custard is formulated by the raw material of following weight portion:
37.5 parts of shelled peanuts, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 25 parts of peanut branchlet and leafs, 0.07 part of Sodium Benzoate.
4. a kind of red bean shelled peanut custard according to claim 1, it is characterized in that: this red bean shelled peanut custard is formulated by the raw material of following weight portion:
30 parts of shelled peanuts, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 20 parts of peanut branchlet and leafs, 0.06 part of Sodium Benzoate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210593168.9A CN103027223B (en) | 2012-12-29 | 2012-12-29 | Small red bean and groundnut kernel soup and making method thereof |
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| CN201210593168.9A CN103027223B (en) | 2012-12-29 | 2012-12-29 | Small red bean and groundnut kernel soup and making method thereof |
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| CN103027223B CN103027223B (en) | 2014-03-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006852A (en) * | 2017-05-05 | 2017-08-04 | 珠海永青泉商业管理有限公司 | A kind of rde bean syrup and preparation method thereof |
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| CN1101240A (en) * | 1994-05-16 | 1995-04-12 | 王玉珍 | Bean instant drink and its production |
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2012
- 2012-12-29 CN CN201210593168.9A patent/CN103027223B/en not_active Expired - Fee Related
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|---|---|---|---|---|
| CN1101240A (en) * | 1994-05-16 | 1995-04-12 | 王玉珍 | Bean instant drink and its production |
| CN1985648A (en) * | 2005-12-23 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Red bean-tremella custard and its making process |
Non-Patent Citations (2)
| Title |
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| 杨桂玲等: "红豆花生饮料的研制", 《食品研究与开发》 * |
| 赵宝丰等: "《保健饮料制品734例》", 31 December 2003, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006852A (en) * | 2017-05-05 | 2017-08-04 | 珠海永青泉商业管理有限公司 | A kind of rde bean syrup and preparation method thereof |
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