CN103099270A - Preparation method of vegetable juice rich in various nutrients - Google Patents
Preparation method of vegetable juice rich in various nutrients Download PDFInfo
- Publication number
- CN103099270A CN103099270A CN 201210528231 CN201210528231A CN103099270A CN 103099270 A CN103099270 A CN 103099270A CN 201210528231 CN201210528231 CN 201210528231 CN 201210528231 A CN201210528231 A CN 201210528231A CN 103099270 A CN103099270 A CN 103099270A
- Authority
- CN
- China
- Prior art keywords
- grams
- gram
- lemon
- preparation
- vegetable juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a preparation method of a vegetable juice rich in various nutrients. The raw materials include 20-35 grams of celery, 15-25 grams of pakchoi, 20-30 grams of cabbage, 15-20 grams of carrot, 50-70 grams of lemon, 40-60 grams of pear, 5-10 grams of dry buttermilk, 15-30 grams of honey, and 30-100 milligrams of cool boiled water. The preparation method comprises the following steps: peeling the pear, removing the kernel, and cutting the pear into small blocks; cutting the lemon into blocks, peeling the lemon and removing the kernel; cleaning the celery, the pakchoi, the carrot and the cabbage, and cutting the raw materials into pieces; and successively putting the raw materials into a triturator, infusing the cool boiled water, adding the dry buttermilk and the honey, continuing to whip uniformly, and taking the juice for use. The comprehensive vegetable juice is rich in proteins, vitamin and mineral substances, can be easily absorbed by the human body, and is extremely high in nutritive value.
Description
Technical field
The present invention relates to a kind of method for making that is rich in the vegetable juice of multiple nutrients.
Background technology
Comprehensive vegetable juice is rich in proteins,vitamins,and minerals, easily is absorbed by the body.Its nutritive value is high.The food that old man and children like.
Summary of the invention
The object of the invention is to a kind of method for making that is rich in the vegetable juice of multiple nutrients, batching: celery 20-35 gram, pakchoi 15-25 gram, cabbage 20-30 gram, carrot 15-20 gram, lemon 50-70 gram, pears 40-60 gram, skimmed milk power 5-10 gram, honey 15-30 milligram, cold water 30-100 milliliter.Preparation method: with pears peeling, core, then be cut into small pieces.Peeling and core after the lemon stripping and slicing.Celery, pakchoi, carrot and cabbage are cleaned chopping.Put successively above-mentioned raw materials into bruisher, inject cold water, add skimmed milk power, honey continues to beat evenly, gets its juice standby.。
The invention has the advantages that:
1, delicious flavour, instant, nutritious;
2, technique is simple, and is with low cost.。
Specific embodiment: embodiment celery 25 grams, pakchoi 25 grams, cabbage 30 grams, carrot 20 grams, lemon 70 grams, pears 60 grams, skimmed milk power 5 grams, 15 milligrams of honey, 30 milliliters of cold water are made vegetable juice.
Claims (1)
1. the present invention is the method for making that is rich in the vegetable juice of multiple nutrients in a kind of, batching: celery 20-35 gram, pakchoi 15-25 gram, cabbage 20-30 gram, carrot 15-20 gram, lemon 50-70 gram, pears 40-60 gram, skimmed milk power 5-10 gram, honey 15-30 milligram, cold water 30-100 milliliter, preparation method: with pears peeling, core, then be cut into small pieces; Peeling and core after the lemon stripping and slicing; Celery, pakchoi, carrot and cabbage are cleaned chopping; Put successively above-mentioned raw materials into bruisher, inject cold water, add skimmed milk power, honey continues to beat evenly, gets its juice standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210528231 CN103099270A (en) | 2012-12-11 | 2012-12-11 | Preparation method of vegetable juice rich in various nutrients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210528231 CN103099270A (en) | 2012-12-11 | 2012-12-11 | Preparation method of vegetable juice rich in various nutrients |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099270A true CN103099270A (en) | 2013-05-15 |
Family
ID=48307726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210528231 Pending CN103099270A (en) | 2012-12-11 | 2012-12-11 | Preparation method of vegetable juice rich in various nutrients |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099270A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146307A (en) * | 2014-07-22 | 2014-11-19 | 当涂县黄池蔬菜产销专业合作社 | Body fluid production promoting and stomach nourishing vegetable juice beverage and preparation method thereof |
| CN104323184A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Cabbage curing food and curing method thereof |
-
2012
- 2012-12-11 CN CN 201210528231 patent/CN103099270A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146307A (en) * | 2014-07-22 | 2014-11-19 | 当涂县黄池蔬菜产销专业合作社 | Body fluid production promoting and stomach nourishing vegetable juice beverage and preparation method thereof |
| CN104323184A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Cabbage curing food and curing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103156133A (en) | Natural pawpaw can | |
| CN104106620B (en) | A kind of chilled duck takes off the fresh-keeping method of raw meat | |
| CN103099270A (en) | Preparation method of vegetable juice rich in various nutrients | |
| CN103416799A (en) | Preparation method of cough-relieving pear juice beverage | |
| CN103194346A (en) | Production method of pitaya and grape composite fruit vine | |
| CN102742755A (en) | Composite jam and preparation method thereof | |
| CN103652520A (en) | Pineapple and mangosteen jam and preparation method thereof | |
| CN102742749A (en) | Preparation method of fig health-care jam | |
| CN103637240A (en) | Manufacturing method of steamed egg custard | |
| CN102669675A (en) | Production technology of sessileflower acanthopanax bark deep processed products | |
| CN104738373A (en) | Haw-containing fruit and vegetable sauce and preparation method thereof | |
| CN104585390A (en) | Tea with functions of nourishing stomach and losing weight | |
| CN104938703A (en) | Preparation method for lemon-ginger tea | |
| CN103027324A (en) | Formula of five-component vegetable soup and method for preparing five-component vegetable soup bases | |
| CN103082054A (en) | Manufacturing method of hawthorn fruit tea | |
| CN103932246A (en) | Canned peeled shrimp buckwheat | |
| CN103416738A (en) | Pear-containing cough-relieving paste preparation method | |
| CN104719476A (en) | Dragon fruit dessert and making method thereof | |
| CN106135593A (en) | A kind of preparation method of fruit tea | |
| CN205083155U (en) | Fruit splicing dish | |
| CN106135779A (en) | A kind of Flos Rosae Rugosae American Avocado Tree fruit jam and preparation method thereof | |
| CN103109965A (en) | Processing technology of fruit drops | |
| CN105192224A (en) | Making method for papaya fondant | |
| CN104095057A (en) | Sandwiched dried tofu containing silkworm chrysalis and pig intestines and preparation method thereof | |
| CN105767713A (en) | Preparation method of lemon-tomato sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |