CN106307358A - Papaya and pea soup and making method thereof - Google Patents
Papaya and pea soup and making method thereof Download PDFInfo
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- CN106307358A CN106307358A CN201610688911.7A CN201610688911A CN106307358A CN 106307358 A CN106307358 A CN 106307358A CN 201610688911 A CN201610688911 A CN 201610688911A CN 106307358 A CN106307358 A CN 106307358A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000009467 Carica papaya Nutrition 0.000 title abstract 5
- 240000006432 Carica papaya Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 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
- 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
- 235000019640 taste Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 13
- 239000002002 slurry Substances 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
- 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
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 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
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 241000219112 Cucumis Species 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 240000001519 Verbena officinalis Species 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 241000219173 Carica Species 0.000 abstract 4
- 240000004713 Pisum sativum Species 0.000 abstract 4
- 235000010582 Pisum sativum Nutrition 0.000 abstract 4
- 240000006079 Schisandra chinensis Species 0.000 abstract 3
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 3
- 241001076416 Dendrobium tosaense Species 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 244000046738 asparagus lettuce Species 0.000 abstract 2
- 235000006705 asparagus lettuce Nutrition 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 235000007212 Verbena X moechina Moldenke Nutrition 0.000 abstract 1
- 235000001594 Verbena polystachya Kunth Nutrition 0.000 abstract 1
- 235000007200 Verbena x perriana Moldenke Nutrition 0.000 abstract 1
- 235000002270 Verbena x stuprosa Moldenke Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 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 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 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
- 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
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000018718 Verbena officinalis Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 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
- 230000008719 thickening Effects 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 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
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 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
- 239000004575 stone 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)
Abstract
The invention discloses papaya and pea soup which is made from the following raw materials: papaya, peas, polished round-grained rice, asparagus lettuce, water, dendrobium officinale, chrysanthemum, verbena, perilla leaf, pine needle, agar, glucose and schisandra chinensis powder. The making method comprises the following steps: (1) making papaya pulp; (2) making pea paste; (3) making polished round-grained rice paste; (4) making vegetable juice; (5) preparing nutrient solution; (6) soaking the agar and heating till the agar is dissolved for later use; and (7) mixing the materials obtained in the previous steps, adding the glucose, schisandra chinensis powder and a proper amount of water, boiling with big fire, cooking with slow fire, and taking the mixture out of the pot when the content of soluble solids is 80-90% to obtain the product. According to the invention, papaya, peas, asparagus lettuce and other nutritional ingredients are introduced into the soup, and the beneficial health components such as dendrobium officinale and schisandra chinensis powder are added, so that the nutritive value is improved, and the obtained soup is rich in taste and scented and delicious in flavor and has good therapy health care effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Fructus Caricae 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 Fructus Caricae 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 Fructus Caricae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 80～150 parts, Semen Pisi sativi 80～150 parts, Semen oryzae sativae 30～80 parts, Caulis et Folium Lactucae sativae 10～30 parts, water are appropriate, iron sheet stone
Dry measure used in former times 5～9 parts, Flos Chrysanthemi 2～4 parts, Herba Verbenae 2～3 parts, Folium Perillae 2～5 parts, Folium Pini 1～3 parts, agar 1～2 parts, glucose 7～
15 parts, Fructus Schisandrae Chinensis powder 5～8 parts；
The manufacture method of described Fructus Caricae Semen Pisi sativi thick soup, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 Fructus Caricae 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), Semen oryzae sativae 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 Semen oryzae sativae 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 Herba Dendrobii, Flos Chrysanthemi, Herba Verbenae, Folium Perillae, Folium Pini 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), by the Fructus Caricae slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, the Semen oryzae sativae 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 Fructus Caricae, 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 Herba Dendrobii, Fructus Schisandrae Chinensis powder simultaneously, improve the nutritive value of combination food so that it is rich
Containing protein 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
Absorb, 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 Caricae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 80 parts, Semen Pisi sativi 80 parts, Semen oryzae sativae 30 parts, 10 parts of Caulis et Folium Lactucae sativae, water are appropriate, Herba Dendrobii 5 parts, Flos Chrysanthemi 2 parts, horsewhip
Grass 2 parts, Folium Perillae 2 parts, 1 part of Folium Pini, 1 part of agar, glucose 7 parts, Fructus Schisandrae Chinensis powder 5 parts；
The manufacture method of described Fructus Caricae Semen Pisi sativi thick soup, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 a kind wood
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), Semen oryzae sativae 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 Semen oryzae sativae 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 Herba Dendrobii, Flos Chrysanthemi, Herba Verbenae, Folium Perillae, Folium Pini 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), by the Fructus Caricae slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, the Semen oryzae sativae 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 Fructus Caricae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 150 parts, Semen Pisi sativi 150 parts, Semen oryzae sativae 80 parts, 30 parts of Caulis et Folium Lactucae sativae, water are appropriate, Herba Dendrobii 9 parts, Flos Chrysanthemi 4 parts, horse
Whip grass 3 parts, Folium Perillae 5 parts, 3 parts of Folium Pini, 2 parts of agar, glucose 15 parts, Fructus Schisandrae Chinensis powder 8 parts；
The manufacture method of described Fructus Caricae Semen Pisi sativi thick soup, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 a kind wood
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), Semen oryzae sativae 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 Semen oryzae sativae 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 Herba Dendrobii, Flos Chrysanthemi, Herba Verbenae, Folium Perillae, Folium Pini 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), by the Fructus Caricae slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, the Semen oryzae sativae 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 Fructus Caricae, Semen Pisi sativi, Caulis et Folium Lactucae sativae being incorporated in the middle of thick soup food, adds ferrum simultaneously
The health care beneficiating ingredient such as skin Herba Dendrobii, Fructus Schisandrae Chinensis powder, improves the nutritive value of combination food so that it is rich in proteins and carbon aquation
Compound 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 Caricae Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 80～150 parts, Semen Pisi sativi 80～150 parts, Semen oryzae sativae 30～80 parts, Caulis et Folium Lactucae sativae 10～30 parts, water are appropriate, Herba Dendrobii 5
～9 parts, Flos Chrysanthemi 2～4 parts, Herba Verbenae 2～3 parts, Folium Perillae 2～5 parts, Folium Pini 1～3 parts, agar 1～2 parts, glucose 7～15
Part, Fructus Schisandrae Chinensis powder 5～8 parts；
The manufacture method of described Fructus Caricae Semen Pisi sativi thick soup, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 a kind wood
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), Semen oryzae sativae 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 Semen oryzae sativae 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 Herba Dendrobii, Flos Chrysanthemi, Herba Verbenae, Folium Perillae, Folium Pini 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), the Semen oryzae sativae of the Fructus Caricae slurry 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, the five tastes
Sub-powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches
Take the dish out of the pot when 80～90%, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688911.7A CN106307358A (en) | 2016-08-18 | 2016-08-18 | Papaya and pea soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688911.7A CN106307358A (en) | 2016-08-18 | 2016-08-18 | Papaya and pea soup and making method thereof |
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| CN106307358A true CN106307358A (en) | 2017-01-11 |
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| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103053883A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103054024A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Pumpkin gallnut adzuki bean 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
- 2016-08-18 CN CN201610688911.7A patent/CN106307358A/en not_active Withdrawn
Patent Citations (6)
| 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 |
| CN103027212A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and cowpea soup and making method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103053883A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Mung bean, pumpkin and folium mori soup and preparation method thereof |
| CN103054024A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Pumpkin gallnut adzuki bean soup and preparation method thereof |
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Application publication date: 20170111 |