CN106262420A

CN106262420A - A kind of sweet Jambul opal bean thick soup and preparation method thereof

Info

Publication number: CN106262420A
Application number: CN201610681941.5A
Authority: CN
Inventors: 毕玮
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-18
Filing date: 2016-08-18
Publication date: 2017-01-04

Abstract

The invention discloses a kind of sweet Jambul opal bean thick soup, be made up of following raw material: sweet Jambul, opal bean, scented rice, Germinatus Phragmitis, water, Radix Salviae Miltiorrhizae, Flos Buddlejae, Herba Verbenae, tilia europaea, winter daphne, agar, fructose, ginkgo powder；Its manufacture method comprises the following steps: (1), prepare sweet Jambul slurry；(2) opal bean mud, is prepared；(3), prepare scented rice to stick with paste；(4), vegetable juice is prepared；(5), nutritional solution is prepared；(6), by after agar immersion, it is heated to dissolving, standby；(7), being mixed by the material of above steps gained, add fructose, ginkgo powder and suitable quantity of water, very hot oven is boiled, and slow fire infusion takes the dish out of the pot when reaching 80～90% to soluble solid, to obtain final product.The present invention, by the nutritional labelings such as sweet Jambul, opal bean, Germinatus Phragmitis being incorporated in the middle of thick soup food, adds the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, ginkgo powder simultaneously, improves nutritive value, and its rich in taste, the delicate fragrance of food is good to eat, has preferable Dietotherapy health effect.

Description

A kind of sweet Jambul opal bean thick soup and preparation method thereof

Technical field

The invention belongs to food and manufacture field, relate to a kind of sweet Jambul opal bean thick soup and preparation method thereof.

Background technology

Thick soup is China's conventional food, be popular in the whole nation most area.Thick soup is as a kind of sticky thick soup, mainly by meat, dish And thickening soup is in harmonious proportion, also can add face becomes face thick soup, separately has the sweet sweet food made such as bean paste, sugar etc..Because using thickening soup in a large number, add rise Rendering palatable with material etc., food materials aspect is nearly all meat, and taste is heavier and heat is high.

Along with growth in the living standard, health diet is increasingly paid attention to by people, should hold principle balanced in nutrition, selects Absorption easy to digest, the food of cellulosic high and low fat low sugar is main, greasy and that zest is big food of should not taking food, and traditional Thick soup taste heavier, nutritional labeling and mouthfeel are the most single, have much room for improvement.

Summary of the invention

The invention solves the problems that technical problem is to provide a kind of sweet Jambul opal bean thick soup and preparation method thereof, joined by science Side, improves nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, The delicate fragrance of food is good to eat, have spleen invigorating dry, stomach invigorating, lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.

The present invention solves that above-mentioned technical problem be the technical scheme is that

A kind of sweet Jambul opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:

Sweet Jambul 80～150 parts, opal bean 80～150 parts, scented rice 30～80 parts, Germinatus Phragmitis 10～30 parts, water are appropriate, Radix Salviae Miltiorrhizae 5～9 parts, Flos Buddlejae 2～4 parts, Herba Verbenae 2～3 parts, tilia europaea 2～5 parts, winter daphne 1～3 parts, agar 1～2 parts, fructose 7～15 Part, ginkgo powder 5～8 parts；

The manufacture method of described sweet Jambul opal bean thick soup, comprises the following steps:

(1), selecting ripe sweet Jambul, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, be polished into Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, Standby to sweet Jambul slurry；

(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1% ～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, Decontamination obtains opal bean mud；

(3), scented rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, be heated to 90～100 DEG C After persistently boil 6～10 minutes, obtain rice stick with paste；

(4), by Germinatus Phragmitis remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；

(5), by Radix Salviae Miltiorrhizae, Flos Buddlejae, Herba Verbenae, tilia europaea, winter daphne clean after mix, add 6～10 times of water soak at room temperature 5～ 10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；

(6), agar is broken into fritter, adds 15～20 times of water soakings 4～after 6 hours, be heated to 85～95 DEG C and make it molten Change, filter and go the removal of impurity, standby；

(7), by the sweet Jambul slurry of step (1) gained, the opal bean mud of step (2) gained, the rice of step (3) gained The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, silver Fructus Pruni powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches Take the dish out of the pot when 80～90%, to obtain final product.

Compared with prior art, the beneficial effects of the present invention is:

The present invention breaches traditional thick soup food taste, by the nutritional labelings such as sweet Jambul, opal bean, Germinatus Phragmitis are incorporated into thick soup In the middle of food, add the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, ginkgo powder simultaneously, improve the nutritive value of combination food so that it is rich in egg White matter and carbohydrate and various trace element and aminoacid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digestion is inhaled Receive, have spleen invigorating to dry, stomach invigorating, lung moistening, the effect such as repose, there is preferable Dietotherapy health effect.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described.

Embodiment 1:

Sweet Jambul 80 parts, opal bean 80 parts, scented rice 30 parts, Germinatus Phragmitis 10 parts, water are appropriate, Radix Salviae Miltiorrhizae 5 parts, Flos Buddlejae 2 parts, horsewhip Grass 2 parts, tilia europaea 2 parts, winter daphne 1 part, 1 part of agar, 7 parts of fructose, ginkgo powder 5 parts；

(1), selecting ripe sweet Jambul, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain sweet Pu Peach pulp is standby；

(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1% Hour, then steaming and decocting 45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, decontamination Obtain opal bean mud；

(3), scented rice is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, hold after being heated to 90～100 DEG C Continue and boil 10 minutes, obtain rice and stick with paste；

(4), by Germinatus Phragmitis remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；

(5), mix after Radix Salviae Miltiorrhizae, Flos Buddlejae, Herba Verbenae, tilia europaea, winter daphne cleaning, add 6 times of water soak at room temperature 10 hours, Then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；

(6), agar is broken into fritter, adds 15～20 times of water soakings are after 4 hours, be heated to 85～95 DEG C and make it dissolve, The removal of impurity is gone in filtration, standby；

Embodiment 2:

Sweet Jambul 150 parts, opal bean 150 parts, scented rice 80 parts, Germinatus Phragmitis 30 parts, water are appropriate, Radix Salviae Miltiorrhizae 9 parts, Flos Buddlejae 4 parts, horse Whip grass 3 parts, tilia europaea 5 parts, winter daphne 3 parts, 2 parts of agar, 15 parts of fructose, ginkgo powder 8 parts；

(1), selecting ripe sweet Jambul, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain sweet Pu Peach pulp is standby；

(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 9 in the sodium bicarbonate aqueous solution that mass concentration is 0.1% Hour, then steaming and decocting 25 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, decontamination Obtain opal bean mud；

(3), scented rice is eluriated clean after, water temperature 20～30 DEG C soak 10 hours after defibrination, hold after being heated to 90～100 DEG C Continue and boil 6 minutes, obtain rice and stick with paste；

(4), by Germinatus Phragmitis remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；

(5), mix after Radix Salviae Miltiorrhizae, Flos Buddlejae, Herba Verbenae, tilia europaea, winter daphne cleaning, add 10 times of water soak at room temperature 5 hours, Then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；

(6), agar is broken into fritter, adds 15～20 times of water soakings are after 6 hours, be heated to 85～95 DEG C and make it dissolve, The removal of impurity is gone in filtration, standby；

The embodiment of the present invention, by the nutritional labelings such as sweet Jambul, opal bean, Germinatus Phragmitis being incorporated in the middle of thick soup food, is added simultaneously The health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, ginkgo powder, improves the nutritive value of combination food so that it is rich in proteins and carbohydrate And various trace element and aminoacid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digest and assimilate, and has spleen invigorating to dry, strong Stomach, lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.

Claims

1. a sweet Jambul opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:

Sweet Jambul 80～150 parts, opal bean 80～150 parts, scented rice 30～80 parts, Germinatus Phragmitis 10～30 parts, water are appropriate, Radix Salviae Miltiorrhizae 5～9 Part, Flos Buddlejae 2～4 parts, Herba Verbenae 2～3 parts, tilia europaea 2～5 parts, winter daphne 1～3 parts, agar 1～2 parts, fructose 7～15 parts, Ginkgo powder 5～8 parts；

(1), selecting ripe sweet Jambul, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing, then Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain sweet Pu Peach pulp is standby；

(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 6～9 little in the sodium bicarbonate aqueous solution that mass concentration is 0.1% Time, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, roguing Matter obtains opal bean mud；

(3), scented rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, hold after being heated to 90～100 DEG C Continue and boil 6～10 minutes, obtain rice and stick with paste；

(5), mix after Radix Salviae Miltiorrhizae, Flos Buddlejae, Herba Verbenae, tilia europaea, winter daphne cleaning, add 6～10 times of water soak at room temperature 5～10 are little Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；

(6), agar is broken into fritter, adds 15～20 times of water soakings 4～after 6 hours, be heated to 85～95 DEG C and make it dissolve, mistake Filter off the removal of impurity, standby；

(7), the rice of the sweet Jambul slurry of step (1) gained, the opal bean mud of step (2) gained, step (3) gained stuck with paste, walk Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, ginkgo powder And suitable quantity of water, stir, after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reach 80～ Take the dish out of the pot when 90%, to obtain final product.