CN103027227B - Red bean-schisandra soup and making method thereof - Google Patents
Red bean-schisandra soup and making method thereof Download PDFInfo
- Publication number
- CN103027227B CN103027227B CN201210593377.3A CN201210593377A CN103027227B CN 103027227 B CN103027227 B CN 103027227B CN 201210593377 A CN201210593377 A CN 201210593377A CN 103027227 B CN103027227 B CN 103027227B
- Authority
- CN
- China
- Prior art keywords
- parts
- red bean
- preparation
- agar
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000014347 soups Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title description 2
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 66
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 66
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 44
- 229920001817 Agar Polymers 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 239000008272 agar Substances 0.000 claims abstract description 37
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 25
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 25
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 44
- 235000011950 custard Nutrition 0.000 claims description 41
- 238000002360 preparation method Methods 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 22
- 238000013467 fragmentation Methods 0.000 claims description 18
- 238000006062 fragmentation reaction Methods 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 235000013527 bean curd Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- 239000004576 sand Substances 0.000 claims description 12
- 229940079593 drug Drugs 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 7
- 238000005202 decontamination Methods 0.000 claims description 6
- 230000003588 decontaminative effect Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000011888 foil Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000005213 imbibition Methods 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000000873 masking effect Effects 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 210000003734 kidney Anatomy 0.000 abstract description 14
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 description 5
- 230000007812 deficiency Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000003902 lesion Effects 0.000 description 2
- 230000036565 night sweats Effects 0.000 description 2
- 206010029410 night sweats Diseases 0.000 description 2
- 235000015961 tonic Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 206010010356 Congenital anomaly Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 241000258241 Mantis Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000021004 dietary regimen Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005548 health behavior Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000004914 menses Anatomy 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses red bean-schisandra soup which is made by the following raw materials in parts by weight: 30-45 parts of black soya beans, 80-100 parts of white granulated sugar, 25-35 parts of red beans, 35-45 parts of agar, 40-60 parts of schisandra and 0.06-0.08 parts of sodium benzoate. The red bean-schisandra soup has the benefits that the red bean-schisandra soup has the efficacies of nourishing kidneys, promoting salivation, nourishing physical strength, and nourishing and enhancing functions of the kidneys.
Description
Invention field
The present invention relates to a kind of red bean fruit of Chinese magnoliavine custard and preparation method thereof, belong to food processing technology field.
Background technology
The kidney being the origin of congenital constitution, and main store essential substances gas is the basic of people's bulk-growth, growth and reproduction.Women grew to the regular period, and kidney qi is vigorous, and menses is ripe, rushes Ren Tongsheng, possibility that just has menstruation and breed: if deficiency of kidney-QI, punching times is lost, and the disease through, band, tire, product, the aspects of mixing will occur.So kidney tonifying nourshing kidney is the gynopathic cardinal principle for the treatment of.Early marriage fecund, intemperance in sexual life equally, but due to the difference of physique, some damages kidney qi, some damages kidney yang, what have has damaged kidney yin, therefore when using kidney tonifying method, have again flat benefit, temperature compensation, nourishing minute.Along with popularizing of diet regimen knowledge, people's diet nutritional health care consciousness strengthens day by day, not only interested in how eating, and more healthyly even can prevent and treat disease and particularly pay close attention to what is eaten, diet-therapy health-preserving allows people both can from diet, obtain the effect of health-care hospital, can in medical treatment, sample table delicacies delicacy again, obtain carefree enjoyment, dietotherapy is Chinese traditional habit, by diet, reach conditioning health, the object of strong physique, dietotherapy culture is of long standing and well established, dietotherapy is a kind of long-range health behavior, it is a kind of road of being healthy and strong of health, therefore, seek a kind of can bring into play tcm characteristic again popular red bean fruit of Chinese magnoliavine custard be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of red bean fruit of Chinese magnoliavine custard and preparation method thereof, and this red bean fruit of Chinese magnoliavine 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 red bean fruit of Chinese magnoliavine custard, this red bean fruit of Chinese magnoliavine custard is formulated by the raw material of following weight portion:
Black soya bean 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, fruit of Chinese magnoliavine 40-60 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean fruit of Chinese magnoliavine custard comprises the following steps:
(1) black soya bean preparation: select the vivid full black soya bean of color, raw material black soya bean is rejected to impurity, clean, put into pot and pick up after well-done, with after pulverizer fragmentation, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, standby;
(2) red bean preparation: select the vivid full red bean of color, raw material red bean is rejected to impurity, clean, put into pot and pick up after well-done, with after pulverizer fragmentation, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, standby;
(3) thick paste preparation: the bulk drug fruit of Chinese magnoliavine, with after pulverizer fragmentation, adds the water of 3 times of amounts, decocts 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;
(4) 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;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by white granulated sugar, step (1) gained black soya bean is husky, step (2) gained red bean is husky, step (3) gained thick paste, step (4) gained agar 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 fruit of Chinese magnoliavine custard.
Described a kind of red bean fruit of Chinese magnoliavine custard, this red bean fruit of Chinese magnoliavine custard is formulated by the raw material of following weight portion:
45 parts, black soya bean, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 60 parts, the fruit of Chinese magnoliavine, 0.08 part of Sodium Benzoate
The preparation method of this red bean fruit of Chinese magnoliavine custard comprises the following steps:
(1) black soya bean preparation: select the vivid full black soya bean of color, 45 parts, raw material black soya 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, use again squeezer filtering moisture, make black soya bean sand, standby;
(2) red bean preparation: select the vivid full red bean of color, 35 parts of raw material 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, use again squeezer filtering moisture, make red bean sand, standby;
(3) thick paste preparation: 60 parts, the bulk drug fruit of Chinese magnoliavine, with after pulverizer fragmentation, adds the water of 3 times of amounts, decocts twice, and 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;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained thick paste, step (4) gained agar 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 fruit of Chinese magnoliavine custard.
Fruit of Chinese magnoliavine nature and flavor: warm in nature, taste is sour, enters lung channel, kidney channel, the heart channel of Hang-Shaoyin, the effect of the fruit of Chinese magnoliavine, astringes the lung, and nourshing kidney is promoted the production of body fluid, receive sweat, puckery essence.Control the deficiency syndrome of the lung and breath with cough, dry is done thirsty, spontaneous perspiration, and night sweat, internal lesion caused by overexertion is thin thin, and emission rushes down protracted dysentery for a long time.(1) astringe the lung to stop cough: the void for deficiency of both the lung and kidney is coughed, panted, normal and kidney-reinforcing drug share.(2) puckery smart antidiarrheal: for passing out semen, rushing down for a long time.Control seminal emission and often join mantis egg-case, calcined Dragon's bone; Control to rush down for a long time and often join nutmeg, Gorgon fruit.(3) arrest sweating that promotes the production of body fluid: dry for YIN-fluid being insufficient is thirsty, night sweat, often joins the tuber of dwarf lilyturf, raw oyster.(4) shock of all qi and blood dissipation, collapse, all can join tonic and use it.1. < < herbal classic > >: main beneficial gas, cough with dyspnea, the thin degree of internal lesion caused by overexertion, tonifying for the deficiency, reinforcing yin essence.
Beneficial effect of the present invention: nourshing kidney is promoted the production of body fluid, the power of strengthening by means of tonics, has the effect of nourishing and enhancing kidney function.
Specific embodiment mode
Embodiment 1
A red bean fruit of Chinese magnoliavine custard, this red bean fruit of Chinese magnoliavine custard is formulated by the raw material of following weight portion:
45 parts, black soya bean, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 60 parts, the fruit of Chinese magnoliavine, 0.08 part of Sodium Benzoate
The preparation method of this red bean fruit of Chinese magnoliavine custard comprises the following steps:
(1) black soya bean preparation: select the vivid full black soya bean of color, 45 parts, raw material black soya 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, use again squeezer filtering moisture, make black soya bean sand, standby;
(2) red bean preparation: select the vivid full red bean of color, 35 parts of raw material 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, use again squeezer filtering moisture, make red bean sand, standby;
(3) thick paste preparation: 60 parts, the bulk drug fruit of Chinese magnoliavine, with after pulverizer fragmentation, adds the water of 3 times of amounts, decocts twice, and 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;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained thick paste, step (4) gained agar 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 fruit of Chinese magnoliavine custard.
Embodiment 2
A red bean fruit of Chinese magnoliavine custard, this red bean fruit of Chinese magnoliavine custard is formulated by the raw material of following weight portion:
37.5 parts, black soya bean, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts, agar, 50 parts, the fruit of Chinese magnoliavine, 0.07 part of Sodium Benzoate
The preparation method of this red bean fruit of Chinese magnoliavine custard comprises the following steps:
(1) black soya bean preparation: select the vivid full black soya bean of color, 37.5 parts, raw material black soya 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, use again squeezer filtering moisture, make black soya bean sand, standby;
(2) red bean preparation: select the vivid full red bean of color, 30 parts of raw material 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, use again squeezer filtering moisture, make red bean sand, standby;
(3) thick paste preparation: 60 parts, the bulk drug fruit of Chinese magnoliavine, with after pulverizer fragmentation, adds the water of 3 times of amounts, decocts twice, and 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;
(4) 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;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 90 parts of white granulated sugars, step (1) gained black soya bean is husky, step (2) gained red bean is husky, step (3) gained thick paste, step (4) gained agar 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 fruit of Chinese magnoliavine custard.
Embodiment 3
A red bean fruit of Chinese magnoliavine custard, this red bean fruit of Chinese magnoliavine custard is formulated by the raw material of following weight portion:
30 parts, black soya bean, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts, agar, 40 parts, the fruit of Chinese magnoliavine, 0.06 part of Sodium Benzoate
The preparation method of this red bean fruit of Chinese magnoliavine custard comprises the following steps:
(1) black soya bean preparation: select the vivid full black soya bean of color, 30 parts, raw material black soya 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, use again squeezer filtering moisture, make black soya bean sand, standby;
(2) red bean preparation: select the vivid full red bean of color, 25 parts of raw material 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, use again squeezer filtering moisture, make red bean sand, standby;
(3) thick paste preparation: 40 parts, the bulk drug fruit of Chinese magnoliavine, with after pulverizer fragmentation, adds the water of 3 times of amounts, decocts twice, and 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;
(4) 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;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 100 parts of white granulated sugars, step (1) gained black soya bean is husky, step (2) gained red bean is husky, step (3) gained thick paste, step (4) gained agar 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 fruit of Chinese magnoliavine custard.
Claims (1)
1. a preparation method for red bean fruit of Chinese magnoliavine custard, is characterized in that: this red bean fruit of Chinese magnoliavine custard is formulated by the raw material of following weight portion: 45 parts, black soya bean, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 60 parts, the fruit of Chinese magnoliavine, 0.08 part of Sodium Benzoate;
The preparation method of this red bean fruit of Chinese magnoliavine custard comprises the following steps:
(1) black soya bean preparation: select the vivid full black soya bean of color, 45 parts, raw material black soya 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, use again squeezer filtering moisture, make black soya bean sand, standby;
(2) red bean preparation: select the vivid full red bean of color, 35 parts of raw material 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, use again squeezer filtering moisture, make red bean sand, standby;
(3) thick paste preparation: 60 parts, the bulk drug fruit of Chinese magnoliavine, with after pulverizer fragmentation, adds the water of 3 times of amounts, decocts twice, and 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;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained thick paste, step (4) gained agar 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 fruit of Chinese magnoliavine custard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210593377.3A CN103027227B (en) | 2012-12-29 | 2012-12-29 | Red bean-schisandra soup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210593377.3A CN103027227B (en) | 2012-12-29 | 2012-12-29 | Red bean-schisandra soup and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103027227A CN103027227A (en) | 2013-04-10 |
| CN103027227B true CN103027227B (en) | 2014-02-26 |
Family
ID=48015048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210593377.3A Active CN103027227B (en) | 2012-12-29 | 2012-12-29 | Red bean-schisandra soup and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103027227B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135335A (en) * | 1995-05-08 | 1996-11-13 | 朱蔚蕃 | Production method for health-care food-Qinbao |
| CN101558881A (en) * | 2009-05-22 | 2009-10-21 | 冯乐东 | Breakfast product with reasonable food structure and energy constitution |
-
2012
- 2012-12-29 CN CN201210593377.3A patent/CN103027227B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135335A (en) * | 1995-05-08 | 1996-11-13 | 朱蔚蕃 | Production method for health-care food-Qinbao |
| CN101558881A (en) * | 2009-05-22 | 2009-10-21 | 冯乐东 | Breakfast product with reasonable food structure and energy constitution |
Non-Patent Citations (3)
| Title |
|---|
| 徐晓芳等.黑豆赤豆羹.《老年食疗集锦》.青岛海洋大学出版社,1999,(第1版), * |
| 郭焕正.枣豆羹的加工.《寻宝大枣无公害生产技术》.黄河水利出版社,2006,(第1版), * |
| 雷子.核桃仁五味子羹.《家庭常见病调理食谱》.中医古籍出版社,2006,(第1版), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103027227A (en) | 2013-04-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103027217A (en) | Red bean-choko soup and making method thereof | |
| CN103141898B (en) | Healthcare beverage compound with yam, black rice and peanut | |
| CN103039771A (en) | Small red bean and spina date seed soup and preparation method thereof | |
| CN103393017A (en) | Spiced nutrient broad bean strip and manufacturing method thereof | |
| CN103583992A (en) | Healthcare medlar rice crust | |
| CN107183588A (en) | A kind of nutrition and health care fruit powder formula and preparation method | |
| CN102048137A (en) | Convenient yam nutrition bar | |
| CN103027214B (en) | Small red bean and Chinese yam soup and making method thereof | |
| CN103054024A (en) | Pumpkin gallnut adzuki bean soup and preparation method thereof | |
| CN103027227B (en) | Red bean-schisandra soup and making method thereof | |
| CN103027226B (en) | Lily-tremella soup and making method thereof | |
| CN105380240A (en) | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof | |
| CN106666595A (en) | Honey pollen capsule capable of improving immunity | |
| CN108112919A (en) | A kind of Hericium erinaceus custard | |
| CN105076476A (en) | Hericium erinaceus stomach-nourishing dried bean curd and producing method thereof | |
| CN103054023A (en) | Pueraria adzuki bean soup and preparation method thereof | |
| CN104207240A (en) | Milk-taste beverage with carrot and lentinula edodes and preparation method thereof | |
| CN103039982B (en) | Small red bean and white fungus soup and preparation method thereof | |
| CN103053885B (en) | Kidney-bean mung-bean edible amaranth leaf soup and preparation method thereof | |
| CN104207085A (en) | Eel and peanut-containing nutritional seasoning and preparation method thereof | |
| CN104543477A (en) | Feed for Langya chicken raised in bamboo groves and preparation method thereof | |
| CN103039869B (en) | Kidney bean and cowpea soup and preparation method thereof | |
| CN103897974B (en) | Yam-turtle health-care vinegar and processing method thereof | |
| CN107927757A (en) | A kind of sea cucumber donkey-hide gelatin and preparation method thereof | |
| CN103651880B (en) | One can regulate metabolic soya-bean milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yan Xiaoping Inventor before: Luo Yongqi |
|
| CB03 | Change of inventor or designer information | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170629 Address after: 075000, No. 1, unit 302, 12 floor, South residence, workers' village, East Bridge District, Hebei, Zhangjiakou Patentee after: Yan Xiaoping Address before: 523000 Dongguan Lichuan Industrial Zone, Guangdong, Dongcheng District, fourth first floor Peng hardware Patentee before: Luo Yongqi |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180223 Address after: 536000 Beihai city jinhaian Road No. 45 the Guangxi Zhuang Autonomous Region North Bay technology innovation center 4 Building No. 0905 Patentee after: Beihai Hesi Technology Co., Ltd. Address before: 075000, No. 1, unit 302, 12 floor, South residence, workers' village, East Bridge District, Hebei, Zhangjiakou Patentee before: Yan Xiaoping |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180724 Address after: 225300 Room 301, Fu Dong garden, Xinghua, Taizhou, Jiangsu, 301 Patentee after: Yan Feng Address before: 536000 0905 tower 4, science and technology innovation center, Beibu Bay, 45 Golden Coast Road, Beihai, the Guangxi Zhuang Autonomous Region Patentee before: Beihai Hesi Technology Co., Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200509 Address after: No.20, group 12, Hongyuan village, juegang Town, Rudong County, Nantong City, Jiangsu Province Patentee after: Xi Jinming Address before: 225300 Room 301, Fu Dong garden, Xinghua, Taizhou, Jiangsu, 301 Patentee before: Yan Feng |
|
| TR01 | Transfer of patent right |