CN103054024A - Pumpkin gallnut adzuki bean soup and preparation method thereof - Google Patents
Pumpkin gallnut adzuki bean soup and preparation method thereof Download PDFInfo
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Abstract
The invention discloses pumpkin gallnut adzuki bean soup which is prepared from the following raw materials in part by weight: 30-45 parts of pumpkin, 80-100 parts of white granulated sugar, 25-35 parts of adzuki bean, 35-45 parts of agar, 20-30 parts of schisandra chinensis, 20-30 parts of gallnut and 0.06-0.08 parts of sodium benzoate. The pumpkin gallnut adzuki bean soup has the benefits of astringing dampness, arresting sweating, astringing lungs and decreasing internal heat.
Description
Invention field
The present invention relates to a kind of red bean pumpkin Chinese gall custard and preparation method thereof, belong to food processing technology field.
Background technology
Ephidrosis is not disease, and just sympathetic nerve is excessively excited, but often therefore symptom cause study, work or social puzzlement, and the treatment of seeking medical advice.The people's palm that has hidrosis to be inclined to all is dripping wet in the time of most, and long-term moist hand often can cause easy decortication, is repugnant to the eye especially.Green grass or young crops in school age is often got examination paper wet because of excessive hand perspiration less affects examination, and it is wet often to be that paper does not write.The teenager dare not lead along by hand with the people, shakes hands and all is a problem.Palm even the symptom of eczema dermatitis can occur when serious.After growing up, also cause they in the work with doings on inconvenience.The patient of ephidrosis often is associated with the phenomenon of hand and pin perspiration, and the sweat that the patient is flowed out does not have peculiar smell usually, and situation differs from the bromhidrosis patient.And the people of oxter hidrosis allotriogeusia is then more relevant with genetic constitution, mainly is that the oxter sebaceous glands is flourishing, and the chance of generation is higher than palmar hyperhidrosis, and the puzzlement that causes is also commonplace.Similarly be that clothes always has and washes the Huang stain of not going, also dare not the wear sleeveless T-shirt, the most important thing is with the people near the time, many baffled psychological burden and fears.Ephidrosis and Blushing patient are the most common.Ephidrosis patient is the hot summer heat no matter, or the weather is cold and the ground is frozen, and always hidrosis of palm, vola and oxter, clammy sometimes also is the tear drop shape and perspires, and is even more serious when nervous.It is wet usually when writing paper to be spread and sunk in, and during typewriting keyboard is dripped wetly, more dare not shake hands with others.Dietotherapy claims again food therapy, namely utilizes food to affect the function of body each side, it is secured good health or more a kind of method of disease diseases prevention.It has been generally acknowledged that food is to provide the edibility material that grows with the healthy required various nutrients of surviving for human body.Namely utilize 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.Therefore, seek a kind of can bring into play tcm characteristic again popular red bean pumpkin Chinese gall custard be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of red bean pumpkin Chinese gall custard and preparation method thereof, and this red bean pumpkin Chinese gall 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 pumpkin Chinese gall custard, this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
Pumpkin 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, fruit of Chinese magnoliavine 20-30 part, Chinese gall 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, 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) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, for subsequent use;
(6) custard processed: with white granulated sugar, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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 pumpkin Chinese gall custard.
Described a kind of red bean pumpkin Chinese gall custard, this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
45 parts in pumpkin, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 30 parts in the fruit of Chinese magnoliavine, 30 parts in Chinese gall, 0.08 part of Sodium Benzoate
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected 45 parts in ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, 35 parts of red beans are 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) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts in 30 parts in the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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 is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified is 121 ℃ of lower sterilizations 10
Minute, vacuum sealed package namely gets red bean pumpkin Chinese gall custard.
Fruit of Chinese magnoliavine meridian distribution of property and flavor: temperature, acid, sweet; Return lung, the heart, kidney channel, function cures mainly: restrain astringent or styptic treatment for spontaneous sweating, nourishing generate fluid, kidney calming; The void that is used for coughing is for a long time breathed heavily, emission, and enuresis frequent micturition, endless diarrhea, spontaneous perspiration, night sweat, hinder in Tianjin.
The Chinese gall meridian distribution of property and flavor: sour, puckery, cold, return lung, large intestine, kidney channel, effect: astringe the lung and fall fire, puckery intestines, controlling nocturnal emission with astringent drugs, arrest sweating, hemostasis.
Beneficial effect of the present invention: the hygroscopic arrest sweating, astringe the lung and fall effect of fire.
The specific embodiment mode
Embodiment 1
A kind of red bean pumpkin Chinese gall custard, this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
45 parts in pumpkin, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 30 parts in the fruit of Chinese magnoliavine, 30 parts in Chinese gall, 0.08 part of Sodium Benzoate
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected 45 parts in ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, 35 parts of red beans are 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) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts in 30 parts in the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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 is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified is 121 ℃ of lower sterilizations 10
Minute, vacuum sealed package namely gets red bean pumpkin Chinese gall custard.
Embodiment 2
A kind of red bean pumpkin Chinese gall custard, this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
37.5 parts in pumpkin, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 25 parts in the fruit of Chinese magnoliavine, 25 parts in Chinese gall, 0.07 part of Sodium Benzoate
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected 37.5 parts in ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, 30 parts of red beans are 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) agar preparation: 40 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 25 parts in 25 parts in the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 90 parts of white granulated sugars, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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 is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified is 121 ℃ of lower sterilizations 10
Minute, vacuum sealed package namely gets red bean pumpkin Chinese gall custard.
Embodiment 3
A kind of red bean pumpkin Chinese gall custard, this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
30 parts in pumpkin, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 20 parts in the fruit of Chinese magnoliavine, 20 parts in Chinese gall, 0.06 part of Sodium Benzoate
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected 30 parts in ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, 25 parts of red beans are 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) agar preparation: 35 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 20 parts in 20 parts in the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 80 parts of white granulated sugars, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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 is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified, 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely got red bean pumpkin Chinese gall custard.
Claims (4)
1. red bean pumpkin Chinese gall custard, it is characterized in that: this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
Pumpkin 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, fruit of Chinese magnoliavine 20-30 part, Chinese gall 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, 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) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, filter, for subsequent use;
(6) custard processed: with white granulated sugar, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets red bean pumpkin Chinese gall custard.
2. a kind of red bean pumpkin Chinese gall custard according to claim 1, it is characterized in that: this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
45 parts in pumpkin, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 30 parts in the fruit of Chinese magnoliavine, 30 parts in Chinese gall, 0.08 part of Sodium Benzoate
The preparation method of this red bean pumpkin Chinese gall custard may further comprise the steps:
(1) pumpkin preparation: raw material is selected 45 parts in ripe pumpkin, removes pumpkin peel, Nang, seed, is cut into small pieces, clear water is cleaned, and it is stand-by to drain the water, and the pumpkin that drains the water is put boiled 30-50 minute in the boiling water, pick up after boiling, with the stainless steel mill well-done pumpkin is worn into slurry, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain crushed pumpkin, for subsequent use;
(2) red bean preparation: the vivid full red bean of raw material choose color, 35 parts of red beans are 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) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts in 30 parts in the bulk drug fruit of Chinese magnoliavine, Chinese gall are cleaned respectively and dry, mix, be ground into 20-40 order fine powder, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate with the boiling water dissolving, is filtered, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained crushed pumpkin, step (2) gained red bean is husky, 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 slurries 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, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets red bean pumpkin Chinese gall custard.
3. a kind of red bean pumpkin Chinese gall custard according to claim 1, it is characterized in that: this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
37.5 parts in pumpkin, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 25 parts in the fruit of Chinese magnoliavine, 25 parts in Chinese gall, 0.07 part of Sodium Benzoate.
4. a kind of red bean pumpkin Chinese gall custard according to claim 1, it is characterized in that: this red bean pumpkin Chinese gall custard is formulated by the raw material of following weight portion:
30 parts in pumpkin, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 20 parts in the fruit of Chinese magnoliavine, 20 parts in Chinese gall, 0.06 part of Sodium Benzoate.
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| CN106307302A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Chinese yam and black pine nut soup and making method thereof |
| CN106307306A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Pumpkin-pea thick soup and making method thereof |
| CN106307358A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Papaya and pea soup and making method thereof |
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| CN104839582A (en) * | 2015-04-30 | 2015-08-19 | 广西大学 | Small-red-bean pumpkin and grape healthy nutrition powder and production method thereof |
| CN106262426A (en) * | 2016-08-18 | 2017-01-04 | 何根生 | A kind of JINNANGUA lotus seed soup and preparation method thereof |
| CN106307302A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Chinese yam and black pine nut soup and making method thereof |
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