CN103734812A - Healthy and delicious pumpkin soup and preparation method thereof - Google Patents
Healthy and delicious pumpkin soup and preparation method thereof Download PDFInfo
- Publication number
- CN103734812A CN103734812A CN201410016645.4A CN201410016645A CN103734812A CN 103734812 A CN103734812 A CN 103734812A CN 201410016645 A CN201410016645 A CN 201410016645A CN 103734812 A CN103734812 A CN 103734812A
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- pumpkin
- delicious
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- onion
- potato
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 53
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 53
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 53
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 53
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 52
- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 235000011837 pasties Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000219122 Cucurbita Species 0.000 abstract 1
- 235000015241 bacon Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 16
- 235000013361 beverage Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000012171 hot beverage Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses healthy and delicious pumpkin soup, wherein the pumpkin soup is formed by the following raw and auxiliary materials in percentage by weight: 30-35% of pumpkins, 6-8% of potatoes, 4-6% of carrots, 4-6% of onions, 1-4% of bacon, 1-4% of butter, 8-13% of milk, 2-3% of salt, and the balance of water. The pumpkin soup has the following advantages that the nutritive value of the raw materials of pumpkin and the like can be taken to a full play, the pumpkin soup is healthy and delicious; the preparation method is simple, the operation is easy and the cost is low; the standardized, normalized and industrialized production can be realized; the pumpkin soup is instant, and also can be heated or cooled as required, the mouth feel is exquisite and rich.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to delicious pumpkin thick soup of a kind of health and preparation method thereof.
Background technology
In cold winter, drink in time reeky beverage and not only can allow body warmer or the beginning of one day power.General milk tea salable of present stage, multiple tastes easy to make, moderate with it and win people's favor, but its high heat also should not be underestimated, especially the milk tea of blending out, threatening people's health, therefore, be badly in need of producing a kind of new healthy hot drink, meet the beverage demand that people rise steadily.
Pumpkin contains abundant carrotene, B family vitamin, vitamin C and protein etc., and carrotene wherein can be converted into vitamin A, can promote eye health development, prevents failure, safeguard that optic nerve is healthy.Meanwhile, pumpkin also has the hypertension of control, diabetes and hepatic disease, improves body immunity.Although the beverage made from pumpkin has a lot, but be mostly workshop operation, it is dull, coarse and easily greasy that taste also shows slightly, and cannot produce sale in enormous quantities.
Summary of the invention
The technical issues that need to address of the present invention are, delicious pumpkin thick soup of a kind of health and preparation method thereof is provided, and can produce sale in enormous quantities, meet the demand of people's cold season to hot drink.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The pumpkin thick soup that health is delicious, is processed by the supplementary material of following weight degree:
Pumpkin: 30-35%; Potato: 6-8%; Carrot: 4-6%; Onion: 4-6%; Baconic: 1-4%; Butter: 1-4%; Milk: 8-13%; Salt: 2-3%; All the other are water.
The method of making above-mentioned pumpkin thick soup, comprises the following steps:
(1) get fresh pumpkin, potato, carrot and onion, pour in pond and clean, remove silt and other impurity, after pulling out, shower is clean again, and weightometer weight;
(2) pumpkin, potato and carrot are cut into the bulk of 3-5cm, onion are cut into the little fourth of 1-1.5cm, Baconic is cut into the little fourth of 0.5-1cm;
(3) get cauldron and put into butter, at more than 50 ℃ temperature, being heated liquefaction, then admixing onion and the Baconic who cuts, entering baking box, oven temperature is 120-150 ℃, and baking time is 1.5-2min;
(4) pumpkin cutting, potato and carrot are admixed in cauldron, add milk and water, enter baking box, oven temperature is 130-160 ℃, and baking time is 25-35min;
(5) baking finishes rear salt adding seasoning, and pours into and in mixer, stir into pasty state;
(6) the pumpkin thick soup of pasty state in step (5) is cooled to 75-85 ℃, carries out labeling warehouse-in after filling, Vacuum Package, sterilizing.
In above-mentioned steps (6), the vacuum of Vacuum Package is 0.03-0.04Mpa, and sterilising temp is 120-140 ℃, and the time is 3-5s.
Further, also comprise for promoting the whipping cream of mouthfeel and taste.
Advantage of the present invention is: can give full play to the nutritive value of the raw materials such as pumpkin, be that the delicious soup of a kind of health is savored beverage, and preparation method is simple, easy to operate, and cost is low, is easy to realize standardization, standardization, batch production production; Can be instant, also can heat as required, cooling drinking, delicate mouthfeel is abundant.
The specific embodiment:
Following embodiment is the further elaboration that the present invention is done, but not as a limitation of the invention.
Embodiment 1
The pumpkin thick soup that health is delicious, is processed by the supplementary material of following weight degree:
Pumpkin: 30%; Potato: 6%; Carrot: 4%; Onion: 4%; Baconic: 1%; Butter: 1%; Milk: 8%; Salt: 2%; All the other are water.
The method of making above-mentioned pumpkin thick soup, comprises the following steps:
(1) get fresh pumpkin, potato, carrot and onion, pour in pond and clean, remove silt and other impurity, after pulling out, shower is clean again, and weightometer weight;
(2) pumpkin, potato and carrot are cut into the bulk of 3-5cm, onion are cut into the little fourth of 1cm, Baconic is cut into the little fourth of 0.5cm;
(3) get cauldron and put into butter, at more than 50 ℃ temperature, being heated liquefaction, then admixing onion and the Baconic who cuts, entering baking box, oven temperature is 120 ℃, and baking time is 1.5min;
(4) pumpkin cutting, potato and carrot are admixed in cauldron, add milk and water, enter baking box, oven temperature is 130 ℃, and baking time is 25min;
(5) baking finishes rear salt adding seasoning, and pours into and in mixer, stir into pasty state;
(6) the pumpkin thick soup of pasty state in step (5) is cooled to 75 ℃, carries out labeling warehouse-in after filling, Vacuum Package, sterilizing, the vacuum of Vacuum Package is 0.03Mpa, and sterilising temp is 120 ℃, and the time is 3s.
Embodiment 2
The pumpkin thick soup that health is delicious, is processed by the supplementary material of following weight degree:
Pumpkin: 33%; Potato: 7%; Carrot: 5%; Onion: 5%; Baconic: 2%; Butter: 3%; Milk: 10%; Salt: 2.5%; All the other are water.
The method of making above-mentioned pumpkin thick soup, comprises the following steps:
(1) get fresh pumpkin, potato, carrot and onion, pour in pond and clean, remove silt and other impurity, after pulling out, shower is clean again, and weightometer weight;
(2) pumpkin, potato and carrot are cut into the bulk of 4cm, onion are cut into the little fourth of 1.2cm, Baconic is cut into the little fourth of 0.7cm;
(3) get cauldron and put into butter, at more than 50 ℃ temperature, being heated liquefaction, then admixing onion and the Baconic who cuts, entering baking box, oven temperature is 130 ℃, and baking time is 1.7min;
(4) pumpkin cutting, potato and carrot are admixed in cauldron, add milk and water, enter baking box, oven temperature is 145 ℃, and baking time is 30min;
(5) baking finishes rear salt adding seasoning, and pours into and in mixer, stir into pasty state;
(6) the pumpkin thick soup of pasty state in step (5) is cooled to 80 ℃, carries out labeling warehouse-in after filling, Vacuum Package, sterilizing, the vacuum of Vacuum Package is 0.03Mpa, and sterilising temp is 130 ℃, and the time is 4s.
Embodiment 3
The pumpkin thick soup that health is delicious, is processed by the supplementary material of following weight degree:
Pumpkin: 35%; Potato: 8 %; Carrot: 6%; Onion: 6%; Baconic: 4%; Butter: 4%; Milk: 13%; Salt: 3%; All the other are water.
The method of making above-mentioned pumpkin thick soup, comprises the following steps:
(1) get fresh pumpkin, potato, carrot and onion, pour in pond and clean, remove silt and other impurity, after pulling out, shower is clean again, and weightometer weight;
(2) pumpkin, potato and carrot are cut into the bulk of 5cm, onion are cut into the little fourth of 1.5cm, Baconic is cut into the little fourth of 1cm;
(3) get cauldron and put into butter, at more than 50 ℃ temperature, being heated liquefaction, then admixing onion and the Baconic who cuts, entering baking box, oven temperature is 150 ℃, and baking time is 2min;
(4) pumpkin cutting, potato and carrot are admixed in cauldron, add milk and water, enter baking box, oven temperature is 160 ℃, and baking time is 35min;
(5) baking finishes rear salt adding seasoning, and pours into and in mixer, stir into pasty state;
(6) the pumpkin thick soup of pasty state in step (5) is cooled to 85 ℃, carries out labeling warehouse-in after filling, Vacuum Package, sterilizing, the vacuum of Vacuum Package is 0.04Mpa, and sterilising temp is 140 ℃, and the time is 5s.
The pumpkin thick soup that above-described embodiment is made when packing, another attached primary school cup whipping cream, consumer can need to add voluntarily according to individual taste, the better exquisiteness of mouthfeel after adding.
Claims (4)
1. the delicious pumpkin thick soup of health, is characterized in that, it is that supplementary material by following weight degree processes:
Pumpkin: 30-35%; Potato: 6-8%; Carrot: 4-6%; Onion: 4-6%; Baconic: 1-4%; Butter: 1-4%; Milk: 8-13%; Salt: 2-3%; All the other are water.
2. make the method for the delicious pumpkin thick soup of health as claimed in claim 1, it is characterized in that, comprise the following steps:
(1) get fresh pumpkin, potato, carrot and onion, pour in pond and clean, remove silt and other impurity, after pulling out, shower is clean again, and weightometer weight;
(2) pumpkin, potato and carrot are cut into the bulk of 3-5cm, onion are cut into the little fourth of 1-1.5cm, Baconic is cut into the little fourth of 0.5-1cm;
(3) get cauldron and put into butter, at more than 50 ℃ temperature, being heated liquefaction, then admixing onion and the Baconic who cuts, entering baking box, oven temperature is 120-150 ℃, and baking time is 1.5-2min;
(4) pumpkin cutting, potato and carrot are admixed in cauldron, add milk and water, enter baking box, oven temperature is 130-160 ℃, and baking time is 25-35min;
(5) baking finishes rear salt adding seasoning, and pours into and in mixer, stir into pasty state;
(6) the pumpkin thick soup of pasty state in step (5) is cooled to 75-85 ℃, carries out labeling warehouse-in after filling, Vacuum Package, sterilizing.
3. the preparation method of the delicious pumpkin thick soup of health according to claim 2, is characterized in that, in described step (6), the vacuum of Vacuum Package is 0.03-0.04Mpa, and sterilising temp is 120-140 ℃, and the time is 3-5s.
4. the delicious pumpkin thick soup of a kind of health according to claim 1, is characterized in that, also comprises for promoting the whipping cream of mouthfeel and taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410016645.4A CN103734812B (en) | 2014-01-15 | 2014-01-15 | Pumpkin thick soup that a kind of health is delicious and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410016645.4A CN103734812B (en) | 2014-01-15 | 2014-01-15 | Pumpkin thick soup that a kind of health is delicious and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734812A true CN103734812A (en) | 2014-04-23 |
| CN103734812B CN103734812B (en) | 2015-10-14 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410016645.4A Expired - Fee Related CN103734812B (en) | 2014-01-15 | 2014-01-15 | Pumpkin thick soup that a kind of health is delicious and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103734812B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256776A (en) * | 2014-08-29 | 2015-01-07 | 韩茹茹 | Onion and pumpkin beverage |
| RU2569194C1 (en) * | 2015-02-11 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "spanish cabbage soup" |
| CN105639564A (en) * | 2016-01-06 | 2016-06-08 | 南京味洲食品有限公司 | Processing process of potato thick soup |
| CN107373562A (en) * | 2017-08-03 | 2017-11-24 | 安徽省雷氏农业科技有限公司 | A kind of delicious minestrone of nutrition |
| CN107411012A (en) * | 2017-08-03 | 2017-12-01 | 安徽省雷氏农业科技有限公司 | A kind of delicious convenient thick soup |
| CN107467599A (en) * | 2017-08-30 | 2017-12-15 | 安徽省雷氏农业科技有限公司 | A kind of delicious seafood thick soup of nutrition |
| CN108308566A (en) * | 2018-02-27 | 2018-07-24 | 河南链多多食品有限公司 | Quick-frozen vegetables and fruits mud and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1985675A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Pumpkin-almond soup and its making process |
-
2014
- 2014-01-15 CN CN201410016645.4A patent/CN103734812B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1985675A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Pumpkin-almond soup and its making process |
Non-Patent Citations (2)
| Title |
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| 《家庭美食》编写组: "《美味靓汤》", 30 April 2011, article "洋葱南瓜汤", pages: 43 - 1-2 * |
| 崔钟雷: "《百姓营养美味家常菜大全》", 31 August 2008, article "奶油培根南瓜汤", pages: 158 - 1-3 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256776A (en) * | 2014-08-29 | 2015-01-07 | 韩茹茹 | Onion and pumpkin beverage |
| RU2569194C1 (en) * | 2015-02-11 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "spanish cabbage soup" |
| CN105639564A (en) * | 2016-01-06 | 2016-06-08 | 南京味洲食品有限公司 | Processing process of potato thick soup |
| CN107373562A (en) * | 2017-08-03 | 2017-11-24 | 安徽省雷氏农业科技有限公司 | A kind of delicious minestrone of nutrition |
| CN107411012A (en) * | 2017-08-03 | 2017-12-01 | 安徽省雷氏农业科技有限公司 | A kind of delicious convenient thick soup |
| CN107467599A (en) * | 2017-08-30 | 2017-12-15 | 安徽省雷氏农业科技有限公司 | A kind of delicious seafood thick soup of nutrition |
| CN108308566A (en) * | 2018-02-27 | 2018-07-24 | 河南链多多食品有限公司 | Quick-frozen vegetables and fruits mud and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734812B (en) | 2015-10-14 |
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