CN103039981A - Mung bean-konjac soup and preparation method thereof - Google Patents
Mung bean-konjac soup and preparation method thereof Download PDFInfo
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- CN103039981A CN103039981A CN2012105931316A CN201210593131A CN103039981A CN 103039981 A CN103039981 A CN 103039981A CN 2012105931316 A CN2012105931316 A CN 2012105931316A CN 201210593131 A CN201210593131 A CN 201210593131A CN 103039981 A CN103039981 A CN 103039981A
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- 238000002360 preparation method Methods 0.000 title claims description 47
- 239000000252 konjac Substances 0.000 title abstract 3
- 235000014347 soups Nutrition 0.000 title abstract 3
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Abstract
The invention discloses mung bean-konjac soup, which is prepared from the following raw materials in weight part: 30-45 parts of konjac, 80-100 parts of white granulated sugar, 25-35 parts of mung bean, 35-45 parts of agar, 3-5 parts of garlic, 30-50 parts of pear, 20-30 parts of lotus root, and 0.06-0.08 part of sodium benzoate. The soup has the benefits of warming middle warmer, promoting digestion, nourishing yin, clearing lung-heat, promoting fluid production, moistening dryness, clearing heat and eliminating phlegm.
Description
Invention field
The present invention relates to a kind of mung bean konjaku custard and preparation method thereof, belong to food processing technology field.
Background technology
Nourishiing yin to clear away the lung-heat refers to a kind of method for the treatment of lung-heat yin-deficiency, and is multiplex in deficiency of Yin sore-throat and diphtheria, and the side is such as Yangyin Qingfei Tang.The epersalgia cough, the few phlegm of dry cough, the accidental trace of blood, afternoon low-heat, sensation of oppression and faint pain in the chest, the dry tongue is red, and thready rapid pulse is fried in shallow oil plus-minus with four the moon.Scorching therapy in the treatment lung.Dirty is cloudy, and FU-organs belonging to YANG, dirty the moon should moisten unsuitable dry.Body fluid deficiency for internal organ, or evil because experiencing temperature, and injuring YIN due to production of dryness then affects its function.Scorching upper person, many duties in lung.Nourishiing yin to clear away the lung-heat has nourishing liquid, scorching effect in the clearing lung-heat, and being applicable to clinical manifestation is the few phlegm of dry cough, swallows dry spitting of blood, or cough and asthma, even rise white between larynx as corruption, being difficult for transfering to, pathology is speed very, from the beginning of heating, the nasal cavity dryness lip is dry, breathes soundly, seemingly breathes heavily non-syndrome of breathing heavily.Common drug has the West, radix scrophulariae, the tuber of dwarf lilyturf, lily, the dried rhizome of rehmannia, pear juice, lotus root juice etc., utilizes food to affect the function of body each side, it is secured good health or more a kind of health-preserving method of disease diseases prevention.Food is to provide the edibility material that grows with the healthy required various nutrients of surviving for human body.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 mung bean konjaku custard be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of mung bean konjaku custard and preparation method thereof, and this mung bean konjaku 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 mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
Konjaku 30-45 part, white granulated sugar 80-100 part, mung bean 25-35 part, agar 35-45 part, garlic 3-5 part, pears 30-50 part, lotus root 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected ripe konjaku, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, filters with 60 mesh sieves, and elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: green bean juice: get the uncooked garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained uncooked garlic juice is for subsequent use; Get the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get the lotus root that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and white granulated sugar mix, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
Described a kind of mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
45 parts of konjakus, 100 parts of white granulated sugars, 35 parts in mung bean, 45 parts in agar, 5 parts in garlic, 50 parts of pears, 30 parts of lotus roots, 0.08 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected 45 parts of ripe konjakus, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select 35 parts in the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, and with the filtration of 60 mesh sieves, elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: green bean juice: get 5 parts in the garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained garlic juice is for subsequent use; Get 50 parts of the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get 30 parts of the lotus roots that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and 100 parts of mixing, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
The garlic meridian distribution of property and flavor: warm in nature, flavor is hot, sweet, returns spleen, stomach, lung channel, effect: the desinsection dehumidifying, help digestion in the temperature, and change the meat paddy that disappears, detoxifcation; Broken extravesated blood is attacked cold long-pendingly, and the outer moxibustion carbuncle of fall apart cures mainly: the carbuncle serious case of furuncle that swells, evil sore carbuncle on the back, aqueous vapor.
The pears meridian distribution of property and flavor: sweet, little acid, cold, enter lung, stomach warp, have and promote the production of body fluid, to moisturize, heat-clearing is reduced phlegm.
Living lotus root meridian distribution of property and flavor: puckery, cool in nature; Cooked flavor is sweet, and tepor enters the heart, spleen, stomach warp, function: heat-clearing, promote the production of body fluid, cool blood, the loose stasis of blood, tonifying spleen, appetizing, antidiarrheal; Boil and nourish blood, invigorating the spleen, appetizing.
The konjaku nature and flavor: hot, cold, function cures mainly: dispersing swelling and dissipating binds, detoxifcation pain relieving; Be used for tumour, lymphoid tuberculosis; Carbuncle furuncle poison, venomous snake bite are controlled in external application.
Beneficial effect of the present invention: help digestion in the temperature, nourishiing yin to clear away the lung-heat is promoted the production of body fluid and is moisturized, the effect of clearing heat and eliminating phlegm.
The specific embodiment mode
Embodiment 1
A kind of mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
45 parts of konjakus, 100 parts of white granulated sugars, 35 parts in mung bean, 45 parts in agar, 5 parts in garlic, 50 parts of pears, 30 parts of lotus roots, 0.08 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected 45 parts of ripe konjakus, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select 35 parts in the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, and with the filtration of 60 mesh sieves, elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: get 5 parts in the garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained garlic juice is for subsequent use; Get 50 parts of the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get 30 parts of the lotus roots that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and 100 parts of mixing, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
Embodiment 2
A kind of mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
37.5 parts of konjakus, 90 parts of white granulated sugars, 30 parts in mung bean, 40 parts in agar, 4 parts in garlic, 40 parts of pears, 25 parts of lotus roots, 0.07 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected 37.5 parts of ripe konjakus, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select 30 parts in the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, and with the filtration of 60 mesh sieves, elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: get 4 parts in the garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained garlic juice is for subsequent use; Get 40 parts of the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get 25 parts of the lotus roots that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and 90 parts of mixing, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
Embodiment 3
A kind of mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
30 parts of konjakus, 80 parts of white granulated sugars, 25 parts in mung bean, 35 parts in agar, 3 parts in garlic, 30 parts of pears, 20 parts of lotus roots, 0.06 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected 30 parts of ripe konjakus, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select 25 parts in the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, and with the filtration of 60 mesh sieves, elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: get 3 parts in the garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained garlic juice is for subsequent use; Get 30 parts of the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get 20 parts of the lotus roots that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and 80 parts of mixing, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
Claims (4)
1. mung bean konjaku custard, it is characterized in that: this mung bean konjaku custard is formulated by the raw material of following weight portion:
Konjaku 30-45 part, white granulated sugar 80-100 part, mung bean 25-35 part, agar 35-45 part, garlic 3-5 part, pears 30-50 part, lotus root 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected ripe konjaku, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, filters with 60 mesh sieves, and elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: green bean juice: get the uncooked garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained uncooked garlic juice is for subsequent use; Get the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get the lotus root that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and white granulated sugar mix, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
2. a kind of mung bean konjaku custard according to claim 1, it is characterized in that: this mung bean konjaku custard is formulated by the raw material of following weight portion:
45 parts of konjakus, 100 parts of white granulated sugars, 35 parts in mung bean, 45 parts in agar, 5 parts in garlic, 50 parts of pears, 30 parts of lotus roots, 0.08 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard may further comprise the steps:
(1) konjaku preparation: raw material is selected 45 parts of ripe konjakus, and the taro skin that unspells is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the konjaku that drains the water is put boiled 5-8 hour in the boiling water, pick up after boiling, with the stainless steel mill well-done konjaku 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 85-102 ℃, obtain the konjaku slurry, for subsequent use;
(2) mung bean preparation: select 35 parts in the mung bean of bright in color, reject impurity, clean, with the bubble peeling, it is well-done to put into pot, is ground into the 60-80 order with pulverizer, and with the filtration of 60 mesh sieves, elimination impurity is made green bean paste, and is 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) fruit and vegetable juice preparation: green bean juice: get 5 parts in the garlic that cleans up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained garlic juice is for subsequent use; Get 50 parts of the pears that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, the gained pear juice is for subsequent use; Get 30 parts of the lotus roots that clean up, pulverize by pulverizer with 80～90 ℃ water and squeeze the juice, remove slag, gained lotus root juice is for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: the konjaku in the step (1) is starched, green bean paste in the step (2), agar in the step (3), fruit and vegetable juice in the step (4) and 100 parts of mixing, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets mung bean konjaku custard.
3. a kind of mung bean konjaku custard according to claim 1, it is characterized in that: this mung bean konjaku custard is formulated by the raw material of following weight portion:
37.5 parts of konjakus, 90 parts of white granulated sugars, 30 parts in mung bean, 40 parts in agar, 4 parts in garlic, 40 parts of pears, 25 parts of lotus roots, 0.07 part of Sodium Benzoate.
4. a kind of mung bean konjaku custard according to claim 1, it is characterized in that: this mung bean konjaku custard is formulated by the raw material of following weight portion:
30 parts of konjakus, 80 parts of white granulated sugars, 25 parts in mung bean, 35 parts in agar, 3 parts in garlic, 30 parts of pears, 20 parts of lotus roots, 0.06 part of Sodium Benzoate.
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| CN106107817A (en) * | 2016-08-21 | 2016-11-16 | 程序 | A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof |
| CN106262455A (en) * | 2016-08-19 | 2017-01-04 | 陈桂杰 | A kind of fragrant pear Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof |
| CN106262438A (en) * | 2016-08-18 | 2017-01-04 | 安庆市老杨埠农业科技有限公司 | A kind of fragrant pear Semen Pisi sativi thick soup and preparation method thereof |
| CN106343450A (en) * | 2016-08-19 | 2017-01-25 | 李松林 | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis |
| CN106360522A (en) * | 2016-08-18 | 2017-02-01 | 江新祥 | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783372A (en) * | 2014-02-25 | 2014-05-14 | 山东农业工程学院 | Green gram starch jelly with high resistant starch content |
| CN103783372B (en) * | 2014-02-25 | 2015-09-30 | 山东农业工程学院 | The mung bean flour that a kind of resistance starch content is high freezes |
| CN106262438A (en) * | 2016-08-18 | 2017-01-04 | 安庆市老杨埠农业科技有限公司 | A kind of fragrant pear Semen Pisi sativi thick soup and preparation method thereof |
| CN106360522A (en) * | 2016-08-18 | 2017-02-01 | 江新祥 | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof |
| CN106262455A (en) * | 2016-08-19 | 2017-01-04 | 陈桂杰 | A kind of fragrant pear Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof |
| CN106343450A (en) * | 2016-08-19 | 2017-01-25 | 李松林 | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis |
| CN106107817A (en) * | 2016-08-21 | 2016-11-16 | 程序 | A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof |
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| CN103039981B (en) | 2014-05-07 |
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