CN106307308A - Autumn peach-pea thick soup and making method thereof - Google Patents
Autumn peach-pea thick soup and making method thereof Download PDFInfo
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- CN106307308A CN106307308A CN201610689040.0A CN201610689040A CN106307308A CN 106307308 A CN106307308 A CN 106307308A CN 201610689040 A CN201610689040 A CN 201610689040A CN 106307308 A CN106307308 A CN 106307308A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 11
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 10
- 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
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 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 4
- 239000012535 impurity Substances 0.000 claims description 13
- 240000006740 Cichorium endivia Species 0.000 claims description 10
- 235000003733 chicria Nutrition 0.000 claims description 10
- 235000019890 Amylum Nutrition 0.000 claims description 9
- 241000628997 Flos 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
- 210000000582 semen Anatomy 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
- 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
- 239000000843 powder Substances 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000008821 health effect Effects 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 3
- 240000004713 Pisum sativum Species 0.000 abstract 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract 3
- 239000008107 starch Substances 0.000 abstract 3
- 235000019698 starch Nutrition 0.000 abstract 3
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 240000008415 Lactuca sativa Species 0.000 abstract 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 2
- 235000010419 agar Nutrition 0.000 abstract 2
- 235000001727 glucose Nutrition 0.000 abstract 2
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 abstract 1
- 235000018365 Momordica dioica Nutrition 0.000 abstract 1
- 235000019082 Osmanthus Nutrition 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 abstract 1
- 244000179560 Prunella vulgaris Species 0.000 abstract 1
- 235000010674 Prunella vulgaris Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241000209094 Oryza Species 0.000 description 6
- 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
- 230000000694 effects Effects 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
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 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
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum 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
- 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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses autumn peach-pea thick soup. The autumn peach-pea thick soup is prepared from the following raw materials: autumn peaches, peas, long-shaped rice, lettuces, water, purple sweet potatoes, sweet-scented osmanthus, prunella vulgaris, balsampear leaves, rose fruits, agar, glucose and lotus root starch. The making method of the autumn peach-pea thick soup comprises the following steps: (1) preparing autumn peach pulp; (2) preparing pea slurry; (3) preparing long-shaped rice paste; (4) preparing vegetable juice; (5) preparing a nutrient solution; (6) heating the agar to dissolve after soaking for later use; (7) mixing materials obtained in the steps (1) to (6), and adding glucose, lotus root starch and a proper amount of water, boiling by high-temperature fire and carrying out decoction by slow fire and taking out of a boiler until soluble solids reach 80 to 90% to obtain the autumn peach-pea thick soup. According to the invention, nutritional components of autumn peaches, peas, lettuces and the like are introduced into the thick soup, and further health beneficial components of purple sweet potatoes, lotus root starch and the like are added, so that nutritional values of the autumn peach-pea thick soup are improved, and the autumn peach-pea thick soup is rich in taste and faint-scent and delicious, and further has better dietotherapy and health effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of autumn Fructus Persicae Semen Pisi sativi 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 autumn Fructus Persicae Semen Pisi sativi thick 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 autumn Fructus Persicae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Autumn Fructus Persicae 80～150 parts, Semen Pisi sativi 80～150 parts, Semen Oryzae 30～80 parts, endive sprout 10～30 parts, water are appropriate, Rhizoma Steudnerae Henryanae 5～9
Part, Flos Osmanthi Fragrantis 2～4 parts, Spica Prunellae 2～3 parts, Folium Momordicae Charantiae 2～5 parts, Rosehips 1～3 parts, agar 1～2 parts, glucose 7～15
Part, Amylum Nelumbinis Rhizomatis 5～8 parts；
The manufacture method of described autumn Fructus Persicae Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe autumn Fructus Persicae, 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 the autumn
Peach pulp is standby；
(2), choosing Semen Pisi sativi, 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 Pisi sativi mud；
(3), Semen Oryzae 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 endive sprout remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Rhizoma Steudnerae Henryanae, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Momordicae Charantiae, Rosehips 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 autumn peach pulp of step (1) gained, the Semen Pisi sativi 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, Amylum Nelumbinis Rhizomatis
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.
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 autumn Fructus Persicae, Semen Pisi sativi, endive sprout are incorporated into thick soup food
In, add simultaneously Rhizoma Steudnerae Henryanae, Amylum Nelumbinis Rhizomatis etc. health care beneficiating ingredient, improve combination food nutritive value 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 strong
Spleen dries, 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 autumn Fructus Persicae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Autumn Fructus Persicae 80 parts, Semen Pisi sativi 80 parts, Semen Oryzae 30 parts, endive sprout 10 parts, water are appropriate, Rhizoma Steudnerae Henryanae 5 parts, Flos Osmanthi Fragrantis 2 parts, Spica Prunellae 2 parts,
Folium Momordicae Charantiae 2 parts, Rosehips 1 part, 1 part of agar, glucose 7 parts, Amylum Nelumbinis Rhizomatis 5 parts；
The manufacture method of described autumn Fructus Persicae Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe autumn Fructus Persicae, 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%, obtain autumn peach pulp
Standby；
(2), choosing Semen Pisi sativi, 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 Pisi sativi mud；
(3), Semen Oryzae 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 endive sprout 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 Osmanthi Fragrantis, Spica Prunellae, Folium Momordicae Charantiae, Rosehips 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 autumn peach pulp of step (1) gained, the Semen Pisi sativi 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, Amylum Nelumbinis Rhizomatis
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.
Embodiment 2:
A kind of autumn Fructus Persicae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Autumn Fructus Persicae 150 parts, Semen Pisi sativi 150 parts, Semen Oryzae 80 parts, endive sprout 30 parts, water are appropriate, Rhizoma Steudnerae Henryanae 9 parts, Flos Osmanthi Fragrantis 4 parts, Spica Prunellae 3
Part, Folium Momordicae Charantiae 5 parts, Rosehips 3 parts, 2 parts of agar, glucose 15 parts, Amylum Nelumbinis Rhizomatis 8 parts；
The manufacture method of described autumn Fructus Persicae Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe autumn Fructus Persicae, 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%, obtain autumn peach pulp
Standby；
(2), choosing Semen Pisi sativi, 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 Pisi sativi mud；
(3), Semen Oryzae 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 endive sprout 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 Osmanthi Fragrantis, Spica Prunellae, Folium Momordicae Charantiae, Rosehips 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 autumn peach pulp of step (1) gained, the Semen Pisi sativi 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, Amylum Nelumbinis Rhizomatis
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.
The embodiment of the present invention, by the nutritional labelings such as autumn Fructus Persicae, Semen Pisi sativi, endive sprout being incorporated in the middle of thick soup food, adds purple simultaneously
Potato, Amylum Nelumbinis Rhizomatis etc. health care beneficiating ingredient, improve combination food nutritive value 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, have spleen invigorating to dry, stomach invigorating, profit
Lung, the effect such as repose, Dietotherapy health is remarkably productive.
Claims (1)
1. an autumn Fructus Persicae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Autumn Fructus Persicae 80～150 parts, Semen Pisi sativi 80～150 parts, Semen Oryzae 30～80 parts, endive sprout 10～30 parts, water are appropriate, Rhizoma Steudnerae Henryanae 5～9 parts,
Flos Osmanthi Fragrantis 2～4 parts, Spica Prunellae 2～3 parts, Folium Momordicae Charantiae 2～5 parts, Rosehips 1～3 parts, agar 1～2 parts, glucose 7～15 parts, Rhizoma Nelumbinis
Powder 5～8 parts；
The manufacture method of described autumn Fructus Persicae Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe autumn Fructus Persicae, 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%, obtain autumn peach pulp
Standby；
(2), choosing Semen Pisi sativi, 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 Pisi sativi mud；
(3), Semen Oryzae 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 endive sprout 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 Osmanthi Fragrantis, Spica Prunellae, Folium Momordicae Charantiae, Rosehips 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 autumn peach pulp of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained, step (4)
The agar mixing of the vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained, adds glucose, Amylum Nelumbinis Rhizomatis and appropriate
Water, stirs, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, during until soluble solid reaches 80～90%
Take the dish out of the pot, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689040.0A CN106307308A (en) | 2016-08-19 | 2016-08-19 | Autumn peach-pea thick soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689040.0A CN106307308A (en) | 2016-08-19 | 2016-08-19 | Autumn peach-pea thick soup and making method thereof |
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| Publication Number | Publication Date |
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| CN106307308A true CN106307308A (en) | 2017-01-11 |
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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
- 2016-08-19 CN CN201610689040.0A patent/CN106307308A/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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