CN106307322A - Pumpkin and pinto bean soup and making method thereof - Google Patents
Pumpkin and pinto bean soup and making method thereof Download PDFInfo
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- CN106307322A CN106307322A CN201610694057.5A CN201610694057A CN106307322A CN 106307322 A CN106307322 A CN 106307322A CN 201610694057 A CN201610694057 A CN 201610694057A CN 106307322 A CN106307322 A CN 106307322A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 15
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 15
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 15
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract description 9
- 240000001980 Cucurbita pepo Species 0.000 title abstract 8
- 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
- 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 14
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 12
- 239000009636 Huang Qi Substances 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 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
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 9
- 235000003230 Helianthus tuberosus Nutrition 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
- 244000045930 Phaseolus coccineus Species 0.000 claims description 29
- 235000010632 Phaseolus coccineus Nutrition 0.000 claims description 29
- 239000012535 impurity Substances 0.000 claims description 12
- 235000019890 Amylum Nutrition 0.000 claims description 10
- 235000011302 Brassica oleracea Nutrition 0.000 claims description 10
- 241001249699 Capitata Species 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 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
- 239000000243 solution Substances 0.000 claims description 8
- 240000004244 Cucurbita moschata Species 0.000 claims description 7
- 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
- 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
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 3
- 239000000843 powder Substances 0.000 abstract 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 2
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 abstract 2
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241000209094 Oryza Species 0.000 description 6
- 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
- 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
- 244000025254 Cannabis sativa Species 0.000 description 2
- 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
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 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 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 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
- 239000002002 slurry Substances 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
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses pumpkin and pinto bean soup. The pumpkin and pinto bean soup is prepared from the following raw materials: pumpkin, pinto beans, sticky rice, kale, water, Radix Astragali, Flos Rosae Chinensis, Herba Lysimachiae, leaf of Herba Melissae officinalis, Jerusalem artichoke, agar, fructose and lotus powder. The making method comprises the following steps: (1) preparing pumpkin pulp; (2) preparing pinto bean pulp; (3) preparing sticky rice paste; (4) preparing vegetable juice; (5) preparing a nutrient solution; (6) after soaking the agar, heating the agar until the agar is dissolved for subsequent use; and (7) mixing the materials obtained from the various steps, adding the fructose, the lotus powder and a proper amount of water, boiling on high-temperature fire, decocting on slow fire until soluble solid reaches 80-90%, and then taking out the pumpkin and pinto bean soup out of a pot. Nutritional ingredients such as the pumpkin, the pinto beans and the kale are introduced into the soup, meanwhile, health-care beneficial ingredients such as the Radix Astragali and the lotus powder are added, the nutritional value is increased, and the pumpkin and pinto bean soup is abundant in taste, is fragrant and delicious and has good dietary therapy and health-care effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Fructus Cucurbitae moschatae 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 Fructus Cucurbitae moschatae 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 Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Cucurbitae moschatae 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, Oryza glutinosa 30～80 parts, Brassica oleracea L.var.capitata 10～30 parts, water are appropriate, the Radix Astragali
5～9 parts, Flos Rosae Chinensis 2～4 parts, Herba Lysimachiae 2～3 parts, Herba Melissae officinalis leaf 2～5 parts, Jerusalem artichoke 1～3 parts, agar 1～2 parts, fructose 7～
15 parts, Amylum Nelumbinis Rhizomatis 5～8 parts；
The manufacture method of described Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus Cucurbitae moschatae, 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 south
Melon 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), Oryza glutinosa 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after the Radix Astragali, Flos Rosae Chinensis, Herba Lysimachiae, Herba Melissae officinalis leaf, Jerusalem artichoke 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 crushed pumpkin 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, 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, by the nutritional labelings such as Fructus Cucurbitae moschatae, Phaseolus coccineus L. var. albonanus Bailey., Brassica oleracea L.var.capitata are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as the Radix Astragali, Amylum Nelumbinis Rhizomatis 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 Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
80 parts of Fructus Cucurbitae moschatae, Phaseolus coccineus L. var. albonanus Bailey. 80 parts, 30 parts of Oryza glutinosa, Brassica oleracea L.var.capitata 10 parts, water are appropriate, the Radix Astragali 5 parts, Flos Rosae Chinensis 2 parts, money
Grass 2 parts, 2 parts of Herba Melissae officinalis leaf, Jerusalem artichoke 1 part, 1 part of agar, 7 parts of fructose, Amylum Nelumbinis Rhizomatis 5 parts；
The manufacture method of described Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus Cucurbitae moschatae, 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 crushed pumpkin
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), Oryza glutinosa 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after the Radix Astragali, Flos Rosae Chinensis, Herba Lysimachiae, Herba Melissae officinalis leaf, Jerusalem artichoke 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 crushed pumpkin 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, 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 Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
150 parts of Fructus Cucurbitae moschatae, Phaseolus coccineus L. var. albonanus Bailey. 150 parts, 80 parts of Oryza glutinosa, Brassica oleracea L.var.capitata 30 parts, water are appropriate, the Radix Astragali 9 parts, Flos Rosae Chinensis 4 parts, gold
Money grass 3 parts, 5 parts of Herba Melissae officinalis leaf, Jerusalem artichoke 3 parts, 2 parts of agar, 15 parts of fructose, Amylum Nelumbinis Rhizomatis 8 parts；
The manufacture method of described Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus Cucurbitae moschatae, 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 crushed pumpkin
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), Oryza glutinosa 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after the Radix Astragali, Flos Rosae Chinensis, Herba Lysimachiae, Herba Melissae officinalis leaf, Jerusalem artichoke 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 crushed pumpkin 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, 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 Fructus Cucurbitae moschatae, Phaseolus coccineus L. var. albonanus Bailey., Brassica oleracea L.var.capitata being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as the Radix Astragali, Amylum Nelumbinis Rhizomatis, 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 Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Cucurbitae moschatae 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, Oryza glutinosa 30～80 parts, Brassica oleracea L.var.capitata 10～30 parts, water are appropriate, the Radix Astragali 5～9
Part, Flos Rosae Chinensis 2～4 parts, Herba Lysimachiae 2～3 parts, Herba Melissae officinalis leaf 2～5 parts, Jerusalem artichoke 1～3 parts, agar 1～2 parts, fructose 7～15
Part, Amylum Nelumbinis Rhizomatis 5～8 parts；
The manufacture method of described Fructus Cucurbitae moschatae Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus Cucurbitae moschatae, 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 crushed pumpkin
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), Oryza glutinosa 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after the Radix Astragali, Flos Rosae Chinensis, Herba Lysimachiae, Herba Melissae officinalis leaf, Jerusalem artichoke 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 crushed pumpkin of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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 fructose, Amylum Nelumbinis Rhizomatis and fits
Amount water, stirs, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches 80～90%
Time take the dish out of the pot, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694057.5A CN106307322A (en) | 2016-08-21 | 2016-08-21 | Pumpkin and pinto bean soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694057.5A CN106307322A (en) | 2016-08-21 | 2016-08-21 | Pumpkin and pinto bean soup and making method thereof |
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| Publication Number | Publication Date |
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| CN106307322A true CN106307322A (en) | 2017-01-11 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027213A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Mung bean and pumpkin soup and preparation 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
- 2016-08-21 CN CN201610694057.5A patent/CN106307322A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027213A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Mung bean and pumpkin soup and preparation 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 |
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