CN106307304A - Lotus root and kidney bean thick soup and preparation method thereof - Google Patents
Lotus root and kidney bean thick soup and preparation method thereof Download PDFInfo
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- CN106307304A CN106307304A CN201610686633.1A CN201610686633A CN106307304A CN 106307304 A CN106307304 A CN 106307304A CN 201610686633 A CN201610686633 A CN 201610686633A CN 106307304 A CN106307304 A CN 106307304A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 240000002853 Nelumbo nucifera Species 0.000 title abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 title abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 244000268590 Euryale ferox Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 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
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 244000045930 Phaseolus coccineus Species 0.000 claims description 29
- 235000010632 Phaseolus coccineus Nutrition 0.000 claims description 29
- 240000004784 Cymbopogon citratus Species 0.000 claims description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 235000021506 Ipomoea Nutrition 0.000 claims description 8
- 241000207783 Ipomoea Species 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
- 239000002002 slurry Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture 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
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000006487 Euryale ferox Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 3
- 244000221633 Brassica rapa subsp chinensis Species 0.000 abstract 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract 2
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 2
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 2
- 235000021332 kidney beans Nutrition 0.000 abstract 2
- FEPOUSPSESUQPD-UHFFFAOYSA-N Cymbopogon Natural products C1CC2(C)C(C)C(=O)CCC2C2(C)C1C1(C)CCC3(C)CCC(C)C(C)C3C1(C)CC2 FEPOUSPSESUQPD-UHFFFAOYSA-N 0.000 abstract 1
- 241000931332 Cymbopogon Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 241000534014 Piper kadsura Species 0.000 abstract 1
- 150000001860 citric acid derivatives Chemical class 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 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
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 239000003205 fragrance Substances 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
- 210000000582 semen Anatomy 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
- 238000001914 filtration Methods 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
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 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
- 239000003814 drug Substances 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)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses lotus root and kidney bean thick soup, which is prepared from the following raw materials: the lotus roots, the kidney beans, pearl rice, brassica chinensis, water, Chinese yam, flos farfarae, cymbopogon citrates, sweet potato leaves, piper kadsura, agar, fructose and gorgon fruit powder. A preparation method of the lotus root and kidney bean thick soup comprises the following steps: (1) preparing lotus root pulp; (2) preparing mashed kidney bean; (3) preparing pearl rice paste; (4) preparing vegetable juice; (5) preparing a nutritional solution; (6) soaking the agar and heating the agar until the agar is dissolved for future use; (7) mixing the materials obtained in the above steps, adding the fructose, the gorgon fruit powder and a proper amount of water, boiling with high-temperature fire, cooking with slow fire until dissoluble solid matters reach 80 to 90 percent and taking the material out of a pot to obtain the lotus root and kidney bean thick soup. Nutritional ingredients, such as the lotus roots, the kidney beans, the brassica chinensis and the like, are introduced into the thick soup, and health-care beneficial ingredients, such as the Chinese yam, the gorgon fruit powder and the like, are added, so that the nutritional value is increased, and the lotus root and kidney bean thick soup has rich taste, is fragrant and delicious when being eaten and has a good food therapy health-care effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. 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 Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof, by scientific formula,
Improve nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat it
Delicate fragrance 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 Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, pearl rice 30～80 parts, green vegetable 10～30 parts, water are appropriate, Rhizoma Dioscoreae
5～9 parts, Flos Farfarae 2～4 parts, lemon grass (Cymbopogon citratus) 2～3 parts, Folium Ipomoea 2～5 parts, Radix seu Caulis fici Martinii 1～3 parts, agar 1～2 parts, fructose 7～15
Part, gorgon euryale seed powder 5～8 parts；
The manufacture method of described Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, 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 lotus
Rhizoma Nelumbinis slurry is standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), pearl rice 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 green vegetable remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Rhizoma Dioscoreae, Flos Farfarae, lemon grass (Cymbopogon citratus), Folium Ipomoea, Radix seu Caulis fici Martinii 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), the rice of the Rhizoma Nelumbinis slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, adds fructose, Semen Euryales
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 80
～take the dish out of the pot when 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, eats by the nutritional labelings such as Rhizoma Nelumbinis, Phaseolus coccineus L. var. albonanus Bailey., green vegetable are incorporated into thick soup
In the middle of, add the health care beneficiating ingredient such as Rhizoma Dioscoreae, gorgon euryale seed powder simultaneously, improve the nutritive value of combination food so that it is rich in albumen
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 digest and assimilate,
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 Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 80 parts, Phaseolus coccineus L. var. albonanus Bailey. 80 parts, pearl rice 30 parts, 10 parts of green vegetable, water are appropriate, Rhizoma Dioscoreae 5 parts, Flos Farfarae 2 parts, Fructus Citri Limoniae
Grass 2 parts, Folium Ipomoea 2 parts, Radix seu Caulis fici Martinii 1 part, 1 part of agar, 7 parts of fructose, gorgon euryale seed powder 5 parts；
The manufacture method of described Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, 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 Rhizoma Nelumbinis slurry
Standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), pearl rice 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 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 Dioscoreae, Flos Farfarae, lemon grass (Cymbopogon citratus), Folium Ipomoea, Radix seu Caulis fici Martinii 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；
(7), the rice of the Rhizoma Nelumbinis slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, adds fructose, Semen Euryales
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 80
～take the dish out of the pot when 90%, to obtain final product.
Embodiment 2:
A kind of Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 150 parts, Phaseolus coccineus L. var. albonanus Bailey. 150 parts, pearl rice 80 parts, 30 parts of green vegetable, water are appropriate, Rhizoma Dioscoreae 9 parts, Flos Farfarae 4 parts, lemon
Lemon grass 3 parts, Folium Ipomoea 5 parts, Radix seu Caulis fici Martinii 3 parts, 2 parts of agar, 15 parts of fructose, gorgon euryale seed powder 8 parts；
The manufacture method of described Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, 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 Rhizoma Nelumbinis slurry
Standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), pearl rice 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 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 Dioscoreae, Flos Farfarae, lemon grass (Cymbopogon citratus), Folium Ipomoea, Radix seu Caulis fici Martinii 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；
(7), the rice of the Rhizoma Nelumbinis slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, adds fructose, Semen Euryales
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 80
～take the dish out of the pot when 90%, to obtain final product.
The embodiment of the present invention, by the nutritional labelings such as Rhizoma Nelumbinis, Phaseolus coccineus L. var. albonanus Bailey., green vegetable being incorporated in the middle of thick soup food, adds mountain simultaneously
The health care beneficiating ingredient such as medicine, gorgon euryale seed powder, improves the nutritive value of combination food so that it is rich in proteins and carbohydrate with
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, have spleen invigorating to dry, stomach invigorating,
Lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.
Claims (1)
1. a Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, pearl rice 30～80 parts, green vegetable 10～30 parts, water are appropriate, Rhizoma Dioscoreae 5～9
Part, Flos Farfarae 2～4 parts, lemon grass (Cymbopogon citratus) 2～3 parts, Folium Ipomoea 2～5 parts, Radix seu Caulis fici Martinii 1～3 parts, agar 1～2 parts, fructose 7～15 parts,
Gorgon euryale seed powder 5～8 parts；
The manufacture method of described Rhizoma Nelumbinis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, 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 Rhizoma Nelumbinis slurry
Standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), pearl rice 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 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 Dioscoreae, Flos Farfarae, lemon grass (Cymbopogon citratus), Folium Ipomoea, Radix seu Caulis fici Martinii 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), by the rice paste of the Rhizoma Nelumbinis slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. mud of step (2) gained, step (3) gained, step
(4) vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add fructose, gorgon euryale seed powder 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.
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| CN201610686633.1A CN106307304A (en) | 2016-08-18 | 2016-08-18 | Lotus root and kidney bean thick soup and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-18 CN CN201610686633.1A patent/CN106307304A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
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Application publication date: 20170111 |
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