CN103027251A - Small red bean, black bean and fresh flower soup and making method thereof - Google Patents
Small red bean, black bean and fresh flower soup and making method thereof Download PDFInfo
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Abstract
The invention discloses small red bean, black bean and fresh flower soup which is made by the following raw materials in parts by weight: 30-45 parts of black beans, 80-100 parts of white sugar, 25-35 parts of small red beans, 35-45 parts of agar, 10-15 parts of jasmine flower, 10-15 parts of rose, 10-15 parts of China rose, 10-15 parts of chrysanthemum, 10-15 parts of peony, and 0.06-0.08 parts of sodium benzoate. The soup has the benefits that the soup can nourish blood, regulate menstruation, regulate qi, relieve a stagnation syndrome, astringe yin, stop perspiration, sooth a liver, and relieve depression.
Description
Invention field
The present invention relates to a kind of red bean black soya bean fresh flower custard and preparation method thereof, belong to food processing technology field.
Background technology
Some people not only has a sleepless night, and sleep quality is also very poor, often has a dream, and it is very shallow to sleep, and has a sound to wake up with a start, and the modern suffers from the more and more of insomnia, with unhealthy emotion relation is arranged also.Traditional Chinese medicine is thought, the seven human emotions all can be changed fire, the seven human emotions refer to happiness, anger, sorrow, think of, compassion, probably, frightened these seven kinds of moods, when the seven human emotions are not smooth, will be strongly fragrant and change fire, characteristic of fire being flaring up, will disturb people's brains, thereby cause insomnia, a word is arranged in the traditional Chinese medicine, cry " all flowers all rise ", that is to say that all flowers have a kind of promoting the circulation of qi to open the effect of the stasis of blood.That is to say, Jasmine, rose, the mechanism that gardenia etc. have a kind of " rising " inside, feelings will there is certain effect of releiving, particularly often have at ordinary times uncomfortable in chest easypro, love is sighed, appetite is poor, the liver depression fire type insomniacs such as constipation, with the method good effect is arranged, well-known doctor Wen Zhi during the Warring states said: " sleep is the first benefit of health; a people stays up evening; it loses and also was difficult in 100 days recover ", so have good sleep, surpass and eat any tonic, 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 healthy even can prevent and treat disease and particularly pay close attention to what is eaten, diet-therapy health-preserving allows people both can obtain the effect of health-care hospital from diet, can in medical treatment, sample table delicacies delicacy again, obtain carefree enjoyment, dietotherapy claims again food therapy, namely utilize 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, dietotherapy is a kind of long-range health behavior, 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 black soya bean fresh flower custard be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of red bean black soya bean fresh flower custard and preparation method thereof, and this red bean black soya bean fresh flower 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 black soya bean fresh flower custard, this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
Black soya bean 30-45 part, white sugar 80-100 part, red bean 25-35 part, agar 35-45 part, Jasmine 10-15 part, rose 10-15 part, China rose 10-15 part, chrysanthemum 10-15 part, peony 10-15 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, put into pot and pick up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix after the fresh Jasmine of raw material, new fresh-rose, fresh China rose, fresh chrysanthemum, the washing of fresh peony, microwave sterilization, drying is ground into 120-160 purpose fine powder with pulverizer, crosses 120 mesh sieves, obtains fine powder, and is for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
Described a kind of red bean black soya bean fresh flower custard, this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
45 parts in black soya bean, 100 parts of white sugar, 35 parts of red beans, 45 parts in agar, 15 parts of Jasmines, 15 parts of roses, 15 parts of China roses, 15 parts of chrysanthemums, 15 parts of peonies, 0.08 part of Sodium Benzoate
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: 45 parts in the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: 35 parts of the vivid full red beans of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix microwave sterilization, drying after 15 parts of the fresh Jasmines of raw material, 15 parts of new fresh-roses, 15 parts of fresh China roses, 15 parts of fresh chrysanthemum, 15 parts of washings of fresh peony, be ground into 120-160 purpose fine powder with pulverizer, cross 120 mesh sieves, obtain fine powder, for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
The Jasmine meridian distribution of property and flavor: warm in nature, flavor is hot, flavor is sweet, enters Liver Channel, the spleen channel, stomach warp, that effect is regulated the flow of vital energy, opened is strongly fragrant, it is dirty to ward off.
The rose meridian distribution of property and flavor: warm in nature, sweet, the little hardship of flavor, return Liver Channel, the spleen channel, effect: the loose block up of regulate the flow of vital energy Xie Yu and blood.
The China rose meridian distribution of property and flavor: sweet, the slightly warm in nature of distinguishing the flavor of, enter Liver Channel, promoting blood circulation for regulating menstruation, detumescence are swollen and ache for irregular menstruation, chest abdominal distension carbuncle, scrofula.
The chrysanthemum meridian distribution of property and flavor: hot, sweet, bitter, be slightly cold, return lung, Liver Channel, effect: wind and heat dispersing, flat liver make eye bright.
The peony meridian distribution of property and flavor: bitter, acid, cold nature, return liver, the spleen channel, flat liver pain relieving, nourishing blood for regulating menstruation, astringing YIN to stop sweating, regulating menstruation and activating blood, soothing liver-qi stagnation.
Beneficial effect of the present invention: nourishing blood for regulating menstruation, regulating qi to alleviate mental depression, astringing YIN to stop sweating, the effect of soothing liver-qi stagnation.
The specific embodiment mode
Embodiment 1
A kind of red bean black soya bean fresh flower custard, this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
45 parts in black soya bean, 100 parts of white sugar, 35 parts of red beans, 45 parts in agar, 15 parts of Jasmines, 15 parts of roses, 15 parts of China roses, 15 parts of chrysanthemums, 15 parts of peonies, 0.08 part of Sodium Benzoate
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: 45 parts in the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: 35 parts of the vivid full red beans of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix microwave sterilization, drying after 15 parts of the fresh Jasmines of raw material, 15 parts of new fresh-roses, 15 parts of fresh China roses, 15 parts of fresh chrysanthemum, 15 parts of washings of fresh peony, be ground into 120-160 purpose fine powder with pulverizer, cross 120 mesh sieves, obtain fine powder, for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
Embodiment 2
A kind of red bean black soya bean fresh flower custard, this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
37.5 parts in black soya bean, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 12.5 parts of Jasmines, 12.5 parts of roses, 12.5 parts of China roses, 12.5 parts of chrysanthemums, 12.5 parts of peonies, 0.07 part of Sodium Benzoate
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: 37.5 parts in the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: 30 parts of the vivid full red beans of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix after 12.5 parts of the fresh Jasmines of raw material, 12.5 parts of new fresh-roses, 12.5 parts of fresh China roses, 12.5 parts of fresh chrysanthemum, 12.5 parts of washings of fresh peony, microwave sterilization, dry, be ground into 120-160 purpose fine powder with pulverizer, cross 120 mesh sieves, obtain fine powder, for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
Embodiment 3
A kind of red bean black soya bean fresh flower custard, this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
30 parts in black soya bean, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 10 parts of Jasmines, 10 parts of roses, 10 parts of China roses, 10 parts of chrysanthemums, 10 parts of peonies, 0.06 part of Sodium Benzoate
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: 30 parts in the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: 25 parts of the vivid full red beans of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix microwave sterilization, drying after 10 parts of the fresh Jasmines of raw material, 10 parts of new fresh-roses, 10 parts of fresh China roses, 10 parts of fresh chrysanthemum, 10 parts of washings of fresh peony, be ground into 120-160 purpose fine powder with pulverizer, cross 120 mesh sieves, obtain fine powder, for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
Claims (4)
1. red bean black soya bean fresh flower custard, it is characterized in that: this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
Black soya bean 30-45 part, white sugar 80-100 part, red bean 25-35 part, agar 35-45 part, Jasmine 10-15 part, rose 10-15 part, China rose 10-15 part, chrysanthemum 10-15 part, peony 10-15 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, put into pot and pick up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix after the fresh Jasmine of raw material, new fresh-rose, fresh China rose, fresh chrysanthemum, the washing of fresh peony, microwave sterilization, drying is ground into 120-160 purpose fine powder with pulverizer, crosses 120 mesh sieves, obtains fine powder, and is for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
2. a kind of red bean black soya bean fresh flower custard according to claim 1, it is characterized in that: this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
45 parts in black soya bean, 100 parts of white sugar, 35 parts of red beans, 45 parts in agar, 15 parts of Jasmines, 15 parts of roses, 15 parts of China roses, 15 parts of chrysanthemums, 15 parts of peonies, 0.08 part of Sodium Benzoate
The preparation method of this red bean black soya bean fresh flower custard may further comprise the steps:
(1) black soya bean preparation: 45 parts in the vivid full black soya bean of raw material choose color, black soya bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make black soya bean sand, for subsequent use;
(2) red bean preparation: 35 parts of the vivid full red beans of raw material choose color, red bean is rejected impurity, clean, putting into pot and pick up after well-done, after the pulverizer fragmentation, is 0.8 millimeter sieve filtration with sieve aperture, sieve goes skin of beancurd to make beans mud, use again squeezer filtering moisture, make red bean sand, for subsequent use;
(3) fine powder preparation: mix microwave sterilization, drying after 15 parts of the fresh Jasmines of raw material, 15 parts of new fresh-roses, 15 parts of fresh China roses, 15 parts of fresh chrysanthemum, 15 parts of washings of fresh peony, be ground into 120-160 purpose fine powder with pulverizer, cross 120 mesh sieves, obtain fine powder, for subsequent use;
(4) 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;
(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 black soya bean is husky, step (2) gained red bean is husky, step (3) gained fine powder, 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 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 black soya bean fresh flower custard.
3. a kind of red bean black soya bean fresh flower custard according to claim 1, it is characterized in that: this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
37.5 parts in black soya bean, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 12.5 parts of Jasmines, 12.5 parts of roses, 12.5 parts of China roses, 12.5 parts of chrysanthemums, 12.5 parts of peonies, benzene first
0.07 part in acid sodium.
4. a kind of red bean black soya bean fresh flower custard according to claim 1, it is characterized in that: this red bean black soya bean fresh flower custard is formulated by the raw material of following weight portion:
30 parts in black soya bean, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 10 parts of Jasmines, 10 parts of roses, 10 parts of China roses, 10 parts of chrysanthemums, 10 parts of peonies, 0.06 part of Sodium Benzoate.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989036A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and red date-containing thick soup and processing method thereof |
| CN104663987A (en) * | 2015-03-10 | 2015-06-03 | 广西大学 | Scented tea bag capable of improving sleep |
-
2012
- 2012-12-29 CN CN201210593189.0A patent/CN103027251B/en not_active Expired - Fee Related
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| Title |
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| 《云南科技管理》 20061231 汪禄祥等 时尚菜肴__可食用花卉 第57-58页 1-4 , 第03期 * |
| 毕兆东等: "蔬菜花卉的营养与药用", 《北方园艺》 * |
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| 高海生: "红枣羊羹的生产技术", 《农村实用工程技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989036A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and red date-containing thick soup and processing method thereof |
| CN104663987A (en) * | 2015-03-10 | 2015-06-03 | 广西大学 | Scented tea bag capable of improving sleep |
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| CN103027251B (en) | 2014-03-26 |
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