CN106307297A - Dishcloth gourd and lotus seed soup and making method thereof - Google Patents
Dishcloth gourd and lotus seed soup and making method thereof Download PDFInfo
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- CN106307297A CN106307297A CN201610682596.7A CN201610682596A CN106307297A CN 106307297 A CN106307297 A CN 106307297A CN 201610682596 A CN201610682596 A CN 201610682596A CN 106307297 A CN106307297 A CN 106307297A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 title abstract 10
- 244000280244 Luffa acutangula Species 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 18
- 239000008272 agar Substances 0.000 claims abstract description 18
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 14
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 10
- 241000046691 Daphne odora Species 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 26
- 239000012535 impurity Substances 0.000 claims description 13
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 244000144725 Amygdalus communis Species 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 10
- 235000020224 almond Nutrition 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 8
- 235000014435 Mentha Nutrition 0.000 claims description 8
- 241001072983 Mentha Species 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 7
- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 15
- 239000000843 powder Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000302544 Luffa aegyptiaca Species 0.000 abstract 7
- 235000015097 nutrients Nutrition 0.000 abstract 4
- 235000011432 Prunus Nutrition 0.000 abstract 3
- 241000220299 Prunus Species 0.000 abstract 3
- 244000062793 Sorghum vulgare Species 0.000 abstract 3
- 235000019713 millet Nutrition 0.000 abstract 3
- 240000007087 Apium graveolens Species 0.000 abstract 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 2
- 235000010591 Appio Nutrition 0.000 abstract 2
- 240000005373 Panax quinquefolius Species 0.000 abstract 2
- 239000012530 fluid Substances 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses dishcloth gourd and lotus seed soup. The dishcloth gourd and lotus seed soup is made from the following raw materials of dishcloth gourds, lotus seeds, black millets, celery, water, American ginseng, dahurian rose flowers, lemon grass, mint leaves, daphne odora, agar, glucose and amygdalus comnnis powder. A making method comprises the following steps of (1) preparing dishcloth gourd pulp; (2) preparing mashed lotus seed pulp; (3) preparing black millet paste; (4) preparing vegetable juice; (5) preparing nutrient fluid; (6) soaking the agar, heating the soaked agar until the heated agar is dissolved, enabling the dissolved agar for standby application; and (7) mixing the dishcloth gourd pulp with the mashed lotus seed pulp, the black millet paste, the vegetable juice, the nutrient fluid and the dissolved agar, which are obtained in the above steps, adding the glucose, the amygdalus comnnis powder and an appropriate amount of water to obtain a mixture, boiling the mixture with a strong fire, decocting the boiled mixture with a mild fire, and when soluble solid matters reach 80-90%, taking out the processed mixture from a pot so that the dishcloth gourd and lotus seed soup is obtained. According to the dishcloth gourd and lotus seed soup disclosed by the invention, nutrient components of the dishcloth gourds, the lotus seeds, the celery and the like are introduced into soup foods, and besides, health-care beneficial components of the American ginseng, the amygdalus comnnis powder and the like are added, so that the dishcloth gourd and lotus seed soup is high in nutrient value, rich in mouth feel, and delicately fragrant and delicious when being eaten, and has good food therapy and health-care effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Fructus Luffae lotus seed 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 Fructus Luffae lotus seed soup and preparation method thereof, by scientific formula, carry
High nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat clearly
Fragrant 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 Fructus Luffae lotus seed soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Luffae 80～150 parts, Semen Nelumbinis 80～150 parts, black Semen setariae 30～80 parts, Herba Apii graveolentis 10～30 parts, water are appropriate, Radix Panacis Quinquefolii
5～9 parts, Flos Rosae Davuricae 2～4 parts, lemon grass (Cymbopogon citratus) 2～3 parts, mentha leave 2～5 parts, winter daphne 1～3 parts, agar 1～2 parts, glucose 7～
15 parts, almond meal 5～8 parts；
The manufacture method of described Fructus Luffae lotus seed soup, comprises the following steps:
(1), being chosen to boiled-off silk melon, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing,
Heat infusion with slow fire again, 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 silk
Melon slurry is standby；
(2), choosing Semen Nelumbinis, 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 Semen Nelumbinis mud；
(3), black Semen setariae is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, be heated to 90～100
Persistently boil after DEG C 6～10 minutes, obtain rice and stick with paste；
(4), by Herba Apii graveolentis remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Panacis Quinquefolii, Flos Rosae Davuricae, lemon grass (Cymbopogon citratus), mentha leave, winter daphne 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), the rice of the Fructus Luffae slurry of step (1) gained, the Semen Nelumbinis 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 glucose, almond
Core 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, works as by the nutritional labelings such as Fructus Luffae, Semen Nelumbinis, Herba Apii graveolentis are incorporated into thick soup food
In, add the health care beneficiating ingredient such as Radix Panacis Quinquefolii, almond meal 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:
A kind of Fructus Luffae lotus seed soup, it is characterised in that be made up of the raw material of following weight portion:
80 parts of Fructus Luffae, 80 parts of Semen Nelumbinis, black Semen setariae 30 parts, Herba Apii graveolentis 10 parts, water are appropriate, Radix Panacis Quinquefolii 5 parts, Flos Rosae Davuricae 2 parts, Fructus Citri Limoniae
Grass 2 parts, mentha leave 2 parts, winter daphne 1 part, 1 part of agar, glucose 7 parts, almond meal 5 parts；
The manufacture method of described Fructus Luffae lotus seed soup, comprises the following steps:
(1), being chosen to boiled-off silk melon, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Fructus Luffae slurry
Standby；
(2), choosing Semen Nelumbinis, slow fire is fried to ripe perfume (or spice), soaks 6 little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Time, 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 obtains
To Semen Nelumbinis mud；
(3), black Semen setariae is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 10 minutes, obtain rice and stick with paste；
(4), by Herba Apii graveolentis remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Panacis Quinquefolii, Flos Rosae Davuricae, lemon grass (Cymbopogon citratus), mentha leave, winter daphne 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), the rice of the Fructus Luffae slurry of step (1) gained, the Semen Nelumbinis 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 glucose, almond
Core 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.
Embodiment 2:
A kind of Fructus Luffae lotus seed soup, it is characterised in that be made up of the raw material of following weight portion:
150 parts of Fructus Luffae, 150 parts of Semen Nelumbinis, black Semen setariae 80 parts, Herba Apii graveolentis 30 parts, water are appropriate, Radix Panacis Quinquefolii 9 parts, Flos Rosae Davuricae 4 parts, lemon
Lemon grass 3 parts, mentha leave 5 parts, winter daphne 3 parts, 2 parts of agar, glucose 15 parts, almond meal 8 parts；
The manufacture method of described Fructus Luffae lotus seed soup, comprises the following steps:
(1), being chosen to boiled-off silk melon, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Fructus Luffae slurry
Standby；
(2), choosing Semen Nelumbinis, slow fire is fried to ripe perfume (or spice), soaks 9 little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Time, 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 obtains
To Semen Nelumbinis mud；
(3), black Semen setariae is eluriated clean after, water temperature 20～30 DEG C soak 10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6 minutes, obtain rice and stick with paste；
(4), by Herba Apii graveolentis remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Panacis Quinquefolii, Flos Rosae Davuricae, lemon grass (Cymbopogon citratus), mentha leave, winter daphne 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), the rice of the Fructus Luffae slurry of step (1) gained, the Semen Nelumbinis 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 glucose, almond
Core 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.
The embodiment of the present invention, by the nutritional labelings such as Fructus Luffae, Semen Nelumbinis, Herba Apii graveolentis being incorporated in the middle of thick soup food, adds star-spangled banner simultaneously
The health care beneficiating ingredient such as ginseng, almond meal, 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)
1. a Fructus Luffae lotus seed soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Luffae 80～150 parts, Semen Nelumbinis 80～150 parts, black Semen setariae 30～80 parts, Herba Apii graveolentis 10～30 parts, water are appropriate, Radix Panacis Quinquefolii 5～9
Part, Flos Rosae Davuricae 2～4 parts, lemon grass (Cymbopogon citratus) 2～3 parts, mentha leave 2～5 parts, winter daphne 1～3 parts, agar 1～2 parts, glucose 7～15
Part, almond meal 5～8 parts；
The manufacture method of described Fructus Luffae lotus seed soup, comprises the following steps:
(1), being chosen to boiled-off silk melon, 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 uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Fructus Luffae slurry
Standby；
(2), choosing Semen Nelumbinis, 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 Semen Nelumbinis mud；
(3), black Semen setariae is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6～10 minutes, obtain rice and stick with paste；
(4), by Herba Apii graveolentis remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Panacis Quinquefolii, Flos Rosae Davuricae, lemon grass (Cymbopogon citratus), mentha leave, winter daphne 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), by the rice paste of the Fructus Luffae slurry of step (1) gained, the Semen Nelumbinis mud of step (2) gained, step (3) gained, step (4)
The vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add glucose, almond meal and
Suitable quantity of water, stirs, and 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682596.7A CN106307297A (en) | 2016-08-17 | 2016-08-17 | Dishcloth gourd and lotus seed soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682596.7A CN106307297A (en) | 2016-08-17 | 2016-08-17 | Dishcloth gourd and lotus seed soup and making method thereof |
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|---|---|
| CN106307297A true CN106307297A (en) | 2017-01-11 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103027255A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-light wheat 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 |
-
2016
- 2016-08-17 CN CN201610682596.7A patent/CN106307297A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103027255A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-light wheat 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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Application publication date: 20170111 |