CN103039771B - Small red bean and spina date seed soup and preparation method thereof - Google Patents
Small red bean and spina date seed soup and preparation method thereof Download PDFInfo
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Abstract
The invention discloses small red bean and spina date seed soup, which is prepared from the following raw materials in parts by weight: 30-45 parts of spina date seeds, 80-100 parts of white granulated sugar, 25-35 parts of small red beans, 35-45 parts of agar, 20-30 parts of tuckahoe and 0.06-0.08 part of sodium benzoate. The invention has the benefit that the small red bean and spina date seed soup has the effects of reducing fever, inducing diuresis, tonifying deficiency, strengthening spleen, clearing damp and promoting diuresis.
Description
Invention field
The present invention relates to a kind of red bean spina date seed custard and preparation method thereof, belong to food processing technology field.
Background technology
Summer is damp and hot two aspect factors, external cause is that weather is damp and hot, humiture, when approaching human body, damp and hot must not the rushing down outward of inside of human body causes damp and hot interior gathering. and internal cause is the human body overabundance of yang in summer, steam in rising body, transporting and transforming function of the spleen and stomach deficiency in addition, waste matter steam can not be got rid of in time, cause damp and hot interior life. damp and hotly can not distribute and just cause moisture to be poked one's nose everywhere from normal channel, cause diarrhoea, eczema, headache, high fever, the symptoms such as mycotic infection. as damp and hot chance cool breeze, cause chosure of pores, damp and hot darker, situation is more serious. and the method for prevention is to guarantee that human body itself is salubrious as far as possible, self do not produce seriously damp and hot. the method cleared away the dampness and heat can dehumidify with invigorating the spleen, reducing fever and causing diuresis.Dietotherapy claims again food therapy, 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 for human body the edibility material grown with the healthy required various nutrients of surviving.That is to say, food is trophism most importantly.Actually this is not so, and the traditional Chinese medical science recognizes that food can not only nutrition very early, and can also treat disease and get rid of illness.As modern age, doctor Zhang Xichun once pointed out in " Records of Tradition Chinese and Western Medicine in Combination ": food " clothes for patients it, not only treat sickly, and can allay one's hunger; Not only allay one's hunger, more can be agreeable to the taste, use and suit the medicine to the illness, disease, from convalesce, is not suited the medicine to the illness, and also without him, suffers from ".Visible, food itself just has the effect of " supporting " and " treatment " two aspects.The traditional Chinese medical science is more paid attention to the characteristic of food aspect " supporting " and " controlling ".Dietotherapy is Chinese traditional habit, by diet, reaches the conditioning health, the purpose of strong physique.Therefore, seek a kind of can bring into play tcm characteristic again popular red bean spina date seed custard be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of red bean spina date seed custard and preparation method thereof, and this red bean spina date seed 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 spina date seed custard, this red bean spina date seed custard is formulated by the raw material of following weight portion:
Spina date seed 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, Poria cocos 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: the vivid full spina date seed of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: the bulk drug Poria cocos powder is broken into the 20-40 order, 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;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by white granulated sugar, step (1) gained spina date seed 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 pot, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizings 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
Described a kind of red bean spina date seed custard, this red bean spina date seed custard is formulated by the raw material of following weight portion:
45 parts of spina date seeds, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 30 parts, Poria cocos, 0.08 part of Sodium Benzoate
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: 45 parts of the vivid full spina date seeds of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: 35 parts of the vivid full red beans of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: 30 parts, bulk drug Poria cocos is ground into the 20-40 order, 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;
(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 spina date seed 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 pot, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizings 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
The spina date seed meridian distribution of property and flavor: sweet, sour, the property of distinguishing the flavor of is flat, the thoughts of returning home, Liver Channel, and function cures mainly: sweet the benefits acid of this product is received and property is flat, kindly nourishes heart cloudy tonifying liver courage and the peaceful heart is the good medicine of calming the nerves.
The Poria cocos meridian distribution of property and flavor: sweet, light, flat, the thoughts of returning home, spleen, kidney channel, effect: clearing damp and promoting diuresis, invigorating the spleen, calm the nerves.For removing damp-heat, let out turbid removing toxic substances, easing joint movement; Cure mainly syphilis, stranguria with turbid discharge, have loose bowels, muscles and bones contraction pain, and beriberi, carbuncle is swollen, sore tinea, scrofula, goiter and tumor and mercury poisoning.
Beneficial effect of the present invention: reducing fever and causing diuresis, qi-restoratives invigorating the spleen, the effect of clearing damp and promoting diuresis.
The specific embodiment mode
Embodiment 1
A kind of red bean spina date seed custard, this red bean spina date seed custard is formulated by the raw material of following weight portion:
45 parts of spina date seeds, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 30 parts, Poria cocos, 0.08 part of Sodium Benzoate
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: 45 parts of the vivid full spina date seeds of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: 35 parts of the vivid full red beans of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: 30 parts, bulk drug Poria cocos is ground into the 20-40 order, 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;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: 100 parts of white granulated sugars, step (1) gained spina date seed slurry, step (2) gained red bean slurry, step (3) gained agar, step (4) gained thick paste are mixed, 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, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, under 121 ℃
Sterilizing 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
Embodiment 2
A kind of red bean spina date seed custard, this red bean spina date seed custard is formulated by the raw material of following weight portion:
37.5 parts of spina date seeds, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts, agar, 25 parts, Poria cocos, 0.07 part of Sodium Benzoate
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: 37.5 parts of the vivid full spina date seeds of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: 30 parts of the vivid full red beans of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: 40 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: 25 parts, bulk drug Poria cocos is ground into the 20-40 order, 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;
(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 spina date seed 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 pot, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizings 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
Embodiment 3
A kind of red bean spina date seed custard, this red bean spina date seed custard is formulated by the raw material of following weight portion:
30 parts of spina date seeds, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts, agar, 20 parts, Poria cocos, 0.06 part of Sodium Benzoate
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: 30 parts of the vivid full spina date seeds of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: 25 parts of the vivid full red beans of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: 35 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: 20 parts, bulk drug Poria cocos is ground into the 20-40 order, 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;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by 80 parts of white granulated sugars, step (1) gained spina date seed 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 pot, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizings 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
Claims (4)
1. a red bean spina date seed custard, it is characterized in that: this red bean spina date seed custard is formulated by the raw material of following weight portion:
Spina date seed 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, Poria cocos 20-30 part, Sodium Benzoate 0.06-0.08 part;
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: the vivid full spina date seed of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: the vivid full red bean of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: the bulk drug Poria cocos powder is broken into the 20-40 order, 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;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, standby;
(6) custard processed: by white granulated sugar, step (1) gained spina date seed 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 PhCOONa solution is dropped in pot, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizings 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
2. a kind of red bean spina date seed custard according to claim 1, it is characterized in that: this red bean spina date seed custard is formulated by the raw material of following weight portion:
45 parts of spina date seeds, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, agar, 30 parts, Poria cocos, 0.08 part of Sodium Benzoate;
The preparation method of this red bean spina date seed custard comprises the following steps:
(1) spina date seed preparation: 45 parts of the vivid full spina date seeds of raw material choose color, clean, dry, be ground into 60-80 order fine powder, add suitable quantity of water slow fire infusion, while enduring, stir, 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 spina date seed slurry, standby;
(2) red bean preparation: 35 parts of the vivid full red beans of raw material choose color, decontamination, red bean is cleaned, putting into pot picks up after well-done, with after the pulverizer fragmentation, the sieve that is 0.8 millimeter with sieve aperture filters, and sieve goes skin of beancurd to make beans mud, with the stainless steel mill, beans mud is worn into to screened stock, add suitable quantity of water during defibrination, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) Poria cocos preparation: 30 parts, bulk drug Poria cocos is ground into the 20-40 order, 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;
(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 spina date seed 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 PhCOONa solution is dropped in pot, stir rear off the pot, rapidly slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizings 10 minutes, vacuum sealed package, obtain red bean spina date seed custard.
3. a kind of red bean spina date seed custard according to claim 1, it is characterized in that: this red bean spina date seed custard is formulated by the raw material of following weight portion:
37.5 parts of spina date seeds, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts, agar, 25 parts, Poria cocos, 0.07 part of Sodium Benzoate.
4. a kind of red bean spina date seed custard according to claim 1, it is characterized in that: this red bean spina date seed custard is formulated by the raw material of following weight portion:
30 parts of spina date seeds, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts, agar, 20 parts, Poria cocos, 0.06 part of Sodium Benzoate.
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