CN106262432A - A kind of sub-thick soup of JINNANGUA Pollen pini thunbergii and preparation method thereof - Google Patents
A kind of sub-thick soup of JINNANGUA Pollen pini thunbergii and preparation method thereof Download PDFInfo
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- CN106262432A CN106262432A CN201610688846.8A CN201610688846A CN106262432A CN 106262432 A CN106262432 A CN 106262432A CN 201610688846 A CN201610688846 A CN 201610688846A CN 106262432 A CN106262432 A CN 106262432A
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Abstract
The invention discloses a kind of sub-thick soup of JINNANGUA Pollen pini thunbergii, be made up of following raw material: JINNANGUA, black Semen pini koraiensis, fructus zizaniae caduciflorae, green vegetable, water, Rhizoma Steudnerae Henryanae, Flos Plumeriae Acutifoliae, Radix Oenotherae erythrosepalae, Folium Granati, Herba Rosmarini Officinalis, agar, maltose alcohol, Fructus Lycii powder;Its manufacture method comprises the following steps: (1), preparation JINNANGUA slurry;(2), black Semen pini koraiensis mud is prepared;(3), black rice paste is prepared;(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 maltose alcohol, Fructus Lycii 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 JINNANGUA, black Semen pini koraiensis, green vegetable being incorporated in the middle of thick soup food, adds the health care beneficiating ingredient such as Rhizoma Steudnerae Henryanae, Fructus Lycii 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
Technical field
The invention belongs to food and manufacture field, relate to a kind of sub-thick soup of JINNANGUA Pollen pini thunbergii 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 sub-thick soup of JINNANGUA Pollen pini thunbergii 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 sub-thick soup of JINNANGUA Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80~150 parts, black Semen pini koraiensis 80~150 parts, fructus zizaniae caduciflorae 30~80 parts, green vegetable 10~30 parts, water are appropriate, purple
Potato 5~9 parts, Flos Plumeriae Acutifoliae 2~4 parts, Radix Oenotherae erythrosepalae 2~3 parts, Folium Granati 2~5 parts, Herba Rosmarini Officinalis 1~3 parts, agar 1~2 parts, Fructus Hordei Germinatus
Sugar alcohol 7~15 parts, Fructus Lycii powder 5~8 parts;
The manufacture method of the described sub-thick soup of JINNANGUA Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 JINNANGUA slurry;
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
6~9 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, mistake
Filter, decontamination obtains black Semen pini koraiensis mud;
(3), fructus zizaniae caduciflorae 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 green vegetable remove impurity, rinse well with water, add 2~3 times of water are pulled an oar, then filter, obtain vegetable juice;
(5), mix after Rhizoma Steudnerae Henryanae, Flos Plumeriae Acutifoliae, Radix Oenotherae erythrosepalae, Folium Granati, Herba Rosmarini Officinalis cleaning, 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 JINNANGUA slurry of step (1) gained, the black Semen pini koraiensis 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 maltose
Alcohol, Fructus Lycii 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
Reach to 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 JINNANGUA, black Semen pini koraiensis, green vegetable being incorporated into
In the middle of thick soup food, add the health care beneficiating ingredient such as Rhizoma Steudnerae Henryanae, Fructus Lycii powder simultaneously, improve the nutritive value of combination food so that it is rich in
Protein 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:
A kind of sub-thick soup of JINNANGUA Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80 parts, black Semen pini koraiensis 80 parts, fructus zizaniae caduciflorae 30 parts, 10 parts of green vegetable, water are appropriate, Rhizoma Steudnerae Henryanae 5 parts, Flos Plumeriae Acutifoliae 2 part, month
See grass 2 parts, Folium Granati 2 parts, Herba Rosmarini Officinalis 1 part, 1 part of agar, maltose alcohol 7 parts, Fructus Lycii powder 5 parts;
The manufacture method of the described sub-thick soup of JINNANGUA Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 Jin Nan
Melon slurry is standby;
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
6 hours, 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 black Semen pini koraiensis mud;
(3), fructus zizaniae caduciflorae 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 green vegetable remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice;
(5), mix after Rhizoma Steudnerae Henryanae, Flos Plumeriae Acutifoliae, Radix Oenotherae erythrosepalae, Folium Granati, Herba Rosmarini Officinalis cleaning, add 6 times of water soak at room temperature 10 little
Time, 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;
(7), by the JINNANGUA slurry of step (1) gained, the black Semen pini koraiensis 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 maltose
Alcohol, Fructus Lycii 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
Reach to take the dish out of the pot when 80~90%, to obtain final product.
Embodiment 2:
A kind of sub-thick soup of JINNANGUA Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 150 parts, black Semen pini koraiensis 150 parts, fructus zizaniae caduciflorae 80 parts, 30 parts of green vegetable, water are appropriate, Rhizoma Steudnerae Henryanae 9 parts, Flos Plumeriae Acutifoliae 4 parts,
Radix Oenotherae erythrosepalae 3 parts, Folium Granati 5 parts, Herba Rosmarini Officinalis 3 parts, 2 parts of agar, maltose alcohol 15 parts, Fructus Lycii powder 8 parts;
The manufacture method of the described sub-thick soup of JINNANGUA Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 Jin Nan
Melon slurry is standby;
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
9 hours, 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 black Semen pini koraiensis mud;
(3), fructus zizaniae caduciflorae 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 green vegetable remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice;
(5), mix after Rhizoma Steudnerae Henryanae, Flos Plumeriae Acutifoliae, Radix Oenotherae erythrosepalae, Folium Granati, Herba Rosmarini Officinalis cleaning, add 10 times of water soak at room temperature 5 little
Time, 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;
(7), by the JINNANGUA slurry of step (1) gained, the black Semen pini koraiensis 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 maltose
Alcohol, Fructus Lycii 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
Reach to take the dish out of the pot when 80~90%, to obtain final product.
The embodiment of the present invention, by the nutritional labelings such as JINNANGUA, black Semen pini koraiensis, green vegetable being incorporated in the middle of thick soup food, adds simultaneously
Add the health care beneficiating ingredient such as Rhizoma Steudnerae Henryanae, Fructus Lycii powder, improve the nutritive value of combination food so that it is rich in proteins and carbon hydrate
Thing 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)
1. the sub-thick soup of JINNANGUA Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80~150 parts, black Semen pini koraiensis 80~150 parts, fructus zizaniae caduciflorae 30~80 parts, green vegetable 10~30 parts, water are appropriate, Rhizoma Steudnerae Henryanae 5
~9 parts, Flos Plumeriae Acutifoliae 2~4 parts, Radix Oenotherae erythrosepalae 2~3 parts, Folium Granati 2~5 parts, Herba Rosmarini Officinalis 1~3 parts, agar 1~2 parts, maltose alcohol
7~15 parts, Fructus Lycii powder 5~8 parts;
The manufacture method of the described sub-thick soup of JINNANGUA Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 Jin Nan
Melon slurry is standby;
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks 6~9 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, 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, go
Impurity obtains black Semen pini koraiensis mud;
(3), fructus zizaniae caduciflorae 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;
(4), by green vegetable remove impurity, rinse well with water, add 2~3 times of water are pulled an oar, then filter, obtain vegetable juice;
(5), mix after Rhizoma Steudnerae Henryanae, Flos Plumeriae Acutifoliae, Radix Oenotherae erythrosepalae, Folium Granati, Herba Rosmarini Officinalis cleaning, add 6~10 times of water soak at room temperature 5~10
Hour, 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 JINNANGUA slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, step (3) gained is stuck with paste,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition maltose alcohol,
Fructus Lycii 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 during to 80~90%, to obtain final product.
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
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2016
- 2016-08-18 CN CN201610688846.8A patent/CN106262432A/en not_active Withdrawn
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
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