CN106307340A - Golden pumpkin pea soup and preparing method thereof - Google Patents
Golden pumpkin pea soup and preparing method thereof Download PDFInfo
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- CN106307340A CN106307340A CN201610709375.4A CN201610709375A CN106307340A CN 106307340 A CN106307340 A CN 106307340A CN 201610709375 A CN201610709375 A CN 201610709375A CN 106307340 A CN106307340 A CN 106307340A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000000832 Ayote Nutrition 0.000 title abstract 5
- 235000009854 Cucurbita moschata Nutrition 0.000 title abstract 5
- 240000001980 Cucurbita pepo Species 0.000 title abstract 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title abstract 5
- 240000004713 Pisum sativum Species 0.000 title abstract 5
- 235000015136 pumpkin Nutrition 0.000 title abstract 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
- 239000013078 crystal Substances 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000222336 Ganoderma Species 0.000 claims abstract description 11
- 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
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 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
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 13
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 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
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000009835 boiling Methods 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
- 239000002994 raw material Substances 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
- 238000005498 polishing Methods 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract 4
- 240000008415 Lactuca sativa Species 0.000 abstract 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 240000006079 Schisandra chinensis Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 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
- 239000003205 fragrance Substances 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000004072 lung Anatomy 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
- 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
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses golden pumpkin pea soup, prepared from, golden pumpkin, pea, crystal rice, lettuce, water, glossy ganoderma, chrysanthemum, liquorice root, perilla leaf, granatum, agar, glucose and schizandra powder. The producing method comprises the steps of (1) preparing golden pumpkin juice; (2) preparing pea slurry; (3) preparing crystal rice paste; (4) preparing vegetable juice; (5). preparing nutrient solution; (6) after soaking agar, heating till dissolving for backup; (7) mixing the materials obtained from the above steps, add glucose, schizandra powder and a proper amount of water, boil with high-temperature fire, and then maintain under slow fire and is out of pan till the soluble solid content reaching 80-90%, so that the finished product is obtained. By introduing nutrient contents such as golden pumpkin, pea, lettuce etc., into soup, the invention adds glossy ganoderma, schisandra powder and other healthy ingredients simultaneously, improving nutritive value, creating a rich mid-palate, fresh and delicious, is of good dietotherapy and health protection effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of JINNANGUA 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 JINNANGUA Semen Pisi sativi 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 JINNANGUA Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80～150 parts, Semen Pisi sativi 80～150 parts, crystal rice 30～80 parts, Caulis et Folium Lactucae sativae 10～30 parts, water are appropriate, Ganoderma
5～9 parts, Flos Chrysanthemi 2～4 parts, Radix Glycyrrhizae 2～3 parts, Folium Perillae 2～5 parts, Pericarpium Granati 1～3 parts, agar 1～2 parts, glucose 7～15
Part, Fructus Schisandrae Chinensis powder 5～8 parts；
The manufacture method of described JINNANGUA Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, be polished into
Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%,
Standby to JINNANGUA slurry；
(2), choosing 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), crystal 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 crystal rice and stick with paste；
(4), by Caulis et Folium Lactucae sativae remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Ganoderma, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Perillae, Pericarpium Granati 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 molten
Change, filter and go the removal of impurity, standby；
(7), by the JINNANGUA slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, the crystal rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition glucose,
Fructus Schisandrae Chinensis powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid
Reach to take the dish out of the pot when 80～90%, to obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional thick soup food taste, eats by the nutritional labelings such as JINNANGUA, Semen Pisi sativi, Caulis et Folium Lactucae sativae are incorporated into thick soup
In the middle of, add the health care beneficiating ingredient such as Ganoderma, Fructus Schisandrae Chinensis powder 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 JINNANGUA Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80 parts, Semen Pisi sativi 80 parts, 30 parts of crystal rice, 10 parts of Caulis et Folium Lactucae sativae, water are appropriate, Ganoderma 5 parts, Flos Chrysanthemi 2 parts, Radix Glycyrrhizae 2
Part, Folium Perillae 2 parts, Pericarpium Granati 1 part, 1 part of agar, glucose 7 parts, Fructus Schisandrae Chinensis powder 5 parts；
The manufacture method of described JINNANGUA Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then
Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain Jin Nan
Melon slurry is standby；
(2), choosing 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), crystal 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 crystal rice and stick with paste；
(4), by Caulis et Folium Lactucae sativae remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Ganoderma, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Perillae, Pericarpium Granati cleaning, add 6 times of water soak at room temperature 10 hours, so
Rear holding temperature 60～70 DEG C of heating decoct 1 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings are after 4 hours, be heated to 85～95 DEG C and make it dissolve,
The removal of impurity is gone in filtration, standby；
(7), by the JINNANGUA slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, the crystal rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition glucose,
Fructus Schisandrae Chinensis powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid
Reach to take the dish out of the pot when 80～90%, to obtain final product.
Embodiment 2:
A kind of JINNANGUA Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 150 parts, Semen Pisi sativi 150 parts, 80 parts of crystal rice, 30 parts of Caulis et Folium Lactucae sativae, water are appropriate, Ganoderma 9 parts, Flos Chrysanthemi 4 parts, Radix Glycyrrhizae
3 parts, Folium Perillae 5 parts, Pericarpium Granati 3 parts, 2 parts of agar, glucose 15 parts, Fructus Schisandrae Chinensis powder 8 parts；
The manufacture method of described JINNANGUA Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then
Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain Jin Nan
Melon slurry is standby；
(2), choosing 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), crystal 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 crystal rice and stick with paste；
(4), by Caulis et Folium Lactucae sativae remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Ganoderma, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Perillae, Pericarpium Granati cleaning, add 10 times of water soak at room temperature 5 hours, so
Rear holding temperature 60～70 DEG C of heating decoct 2 hours, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings are after 6 hours, be heated to 85～95 DEG C and make it dissolve,
The removal of impurity is gone in filtration, standby；
(7), by the JINNANGUA slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, the crystal rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition glucose,
Fructus Schisandrae Chinensis powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid
Reach to take the dish out of the pot when 80～90%, to obtain final product.
The embodiment of the present invention, by the nutritional labelings such as JINNANGUA, Semen Pisi sativi, Caulis et Folium Lactucae sativae being incorporated in the middle of thick soup food, adds spirit simultaneously
The health care beneficiating ingredient such as sesame, Fructus Schisandrae Chinensis powder, 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 JINNANGUA Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80～150 parts, Semen Pisi sativi 80～150 parts, crystal rice 30～80 parts, Caulis et Folium Lactucae sativae 10～30 parts, water are appropriate, Ganoderma 5～9
Part, Flos Chrysanthemi 2～4 parts, Radix Glycyrrhizae 2～3 parts, Folium Perillae 2～5 parts, Pericarpium Granati 1～3 parts, agar 1～2 parts, glucose 7～15 parts,
Fructus Schisandrae Chinensis powder 5～8 parts；
The manufacture method of described JINNANGUA Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing, then
Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain Jin Nan
Melon slurry is standby；
(2), choosing 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), crystal 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 crystal rice and stick with paste；
(4), by Caulis et Folium Lactucae sativae remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Ganoderma, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Perillae, Pericarpium Granati 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), the crystal rice of the JINNANGUA slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained is stuck with paste,
The vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add glucose, five
Taste powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709375.4A CN106307340A (en) | 2016-08-24 | 2016-08-24 | Golden pumpkin pea soup and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709375.4A CN106307340A (en) | 2016-08-24 | 2016-08-24 | Golden pumpkin pea soup and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307340A true CN106307340A (en) | 2017-01-11 |
Family
ID=57742064
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610709375.4A Withdrawn CN106307340A (en) | 2016-08-24 | 2016-08-24 | Golden pumpkin pea soup and preparing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106307340A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027217A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Red bean-choko soup and making method thereof |
| CN103053884A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Kidney-bean taro angelica 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
- 2016-08-24 CN CN201610709375.4A patent/CN106307340A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027217A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Red bean-choko soup and making method thereof |
| CN103053884A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Kidney-bean taro angelica 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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