CN106307365A - Thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels and preparation method of thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels - Google Patents
Thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels and preparation method of thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels Download PDFInfo
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- CN106307365A CN106307365A CN201610693878.7A CN201610693878A CN106307365A CN 106307365 A CN106307365 A CN 106307365A CN 201610693878 A CN201610693878 A CN 201610693878A CN 106307365 A CN106307365 A CN 106307365A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 36
- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000014036 Castanea Nutrition 0.000 title abstract 6
- 241001070941 Castanea Species 0.000 title abstract 6
- 244000270465 Eugenia jambos Species 0.000 title abstract 6
- 235000006647 Eugenia jambos Nutrition 0.000 title abstract 6
- 235000013399 edible fruits Nutrition 0.000 title abstract 6
- 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 14
- 239000007787 solid Substances 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 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
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 38
- 244000235630 Prugna di Malabar Species 0.000 claims description 26
- 239000012535 impurity Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 10
- 241001107116 Castanospermum australe Species 0.000 claims description 9
- 235000021279 black bean Nutrition 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- 240000003421 Dianthus chinensis Species 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 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
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 240000004178 Anthoxanthum odoratum Species 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 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
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 150000002333 glycines Chemical class 0.000 claims 1
- 230000003716 rejuvenation Effects 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 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
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 3
- 239000004455 soybean meal Substances 0.000 abstract 3
- 240000007087 Apium graveolens Species 0.000 abstract 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 2
- 235000010591 Appio Nutrition 0.000 abstract 2
- 239000000845 maltitol Substances 0.000 abstract 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 2
- 229940035436 maltitol Drugs 0.000 abstract 2
- 235000010449 maltitol Nutrition 0.000 abstract 2
- 244000067645 Wedelia chinensis Species 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 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
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 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
- 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
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 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
- 235000004213 low-fat Nutrition 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels. The thick soup is prepared from the sweet fruit of Syzygium jambos (L.) Alston, the chestnut kernels, Fructus Oryzae Sativae, celery, water, Tuber Gymnadeniae, Flos Chrysanthemi, Wedelia chinensis (Osbeck.) Merr., ziziphus jujube leaf, pink, agar, maltitol and black soybean meal. A preparation method of the thick soup includes the steps of (1), preparing pulp of the sweet fruit of Syzygium jambos (L.) Alston; (2), preparing paste of the chestnut kernels; (3), preparing Fructus Oryzae Sativae paste; (4), preparing vegetable juice; (5), preparing nutrition liquid; (6) soaking the agar and heating until the agar dissolves for standby use; (7), mixing materials obtained in the above steps, adding the maltitol, the black soybean meal and an appropriate quantity of water, boiling on a high fire, decocting on a slow fire until soluble solids reach 80-90% and taking the soluble solids out of a pot so as to obtain the thick soup. The thick soup has the advantages that by introducing the nutritional ingredients such as the sweet fruit of Syzygium jambos (L.) Alston, the chestnut kernels and the celery and adding the health-care beneficial ingredients such as the Tuber Gymnadeniae and the black soybean meal, the thick soup is higher in nutritive value, rich in taste, full of aroma 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 sweet Jambul Semen Castaneae 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 sweet Jambul Semen Castaneae 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 sweet Jambul Semen Castaneae thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 80～150 parts, kernel of Semen Castaneae Mollissimae 80～150 parts, Semen Oryzae 30～80 parts, Herba Apii graveolentis 10～30 parts, water are appropriate, palm
Join 5～9 parts, Flos Chrysanthemi 2～4 parts, rejuvenate grass 2～3 parts, Folium Ziziphi Spinosae 2～5 parts, Dianthus chinensis 1～3 parts, agar 1～2 parts, maltose alcohol 7
～15 parts, black bean powder 5～8 parts；
The manufacture method of described sweet Jambul Semen Castaneae thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Jambul slurry；
(2), choosing kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae 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 Herba Apii graveolentis remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Rhizoma Gymnadeniae, Flos Chrysanthemi, return of spring grass, Folium Ziziphi Spinosae, Dianthus chinensis 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), by the sweet Jambul slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, the 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, adds maltose
Alcohol, black bean 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, by the nutritional labelings such as sweet Jambul, kernel of Semen Castaneae Mollissimae, Herba Apii graveolentis are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Rhizoma Gymnadeniae, black bean powder simultaneously, improve the nutritive value of combination food so that it is rich in
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 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 sweet Jambul Semen Castaneae thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 80 parts, kernel of Semen Castaneae Mollissimae 80 parts, Semen Oryzae 30 parts, Herba Apii graveolentis 10 parts, water are appropriate, Rhizoma Gymnadeniae 5 parts, Flos Chrysanthemi 2 parts, rejuvenate
Grass 2 parts, Folium Ziziphi Spinosae 2 parts, Dianthus chinensis 1 part, 1 part of agar, maltose alcohol 7 parts, black bean powder 5 parts；
The manufacture method of described sweet Jambul Semen Castaneae thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Pu
Peach pulp is standby；
(2), choosing kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae 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 Herba Apii graveolentis remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Gymnadeniae, Flos Chrysanthemi, return of spring grass, Folium Ziziphi Spinosae, Dianthus chinensis 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), by the sweet Jambul slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, the 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, adds maltose
Alcohol, black bean 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 sweet Jambul Semen Castaneae thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 150 parts, kernel of Semen Castaneae Mollissimae 150 parts, Semen Oryzae 80 parts, Herba Apii graveolentis 30 parts, water are appropriate, Rhizoma Gymnadeniae 9 parts, Flos Chrysanthemi 4 part, time
Spring grass 3 parts, Folium Ziziphi Spinosae 5 parts, Dianthus chinensis 3 parts, 2 parts of agar, maltose alcohol 15 parts, black bean powder 8 parts；
The manufacture method of described sweet Jambul Semen Castaneae thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Pu
Peach pulp is standby；
(2), choosing kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae 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 Herba Apii graveolentis remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Gymnadeniae, Flos Chrysanthemi, return of spring grass, Folium Ziziphi Spinosae, Dianthus chinensis 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), by the sweet Jambul slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, the 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, adds maltose
Alcohol, black bean 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 sweet Jambul, kernel of Semen Castaneae Mollissimae, Herba Apii graveolentis being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Rhizoma Gymnadeniae, black bean powder, improves the nutritive value of combination food so that it is rich in proteins and carbon hydrate
Thing 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 sweet Jambul Semen Castaneae thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 80～150 parts, kernel of Semen Castaneae Mollissimae 80～150 parts, Semen Oryzae 30～80 parts, Herba Apii graveolentis 10～30 parts, water are appropriate, Rhizoma Gymnadeniae 5
～9 parts, Flos Chrysanthemi 2～4 parts, grass 2～3 parts of rejuvenating, Folium Ziziphi Spinosae 2～5 parts, Dianthus chinensis 1～3 parts, agar 1～2 parts, maltose alcohol 7～
15 parts, black bean powder 5～8 parts；
The manufacture method of described sweet Jambul Semen Castaneae thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Pu
Peach pulp is standby；
(2), choosing kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae 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 Herba Apii graveolentis 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 Gymnadeniae, Flos Chrysanthemi, return of spring grass, Folium Ziziphi Spinosae, Dianthus chinensis 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 rice of the sweet Jambul slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae 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 maltose alcohol, black
Semen Glycines 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693878.7A CN106307365A (en) | 2016-08-19 | 2016-08-19 | Thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels and preparation method of thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693878.7A CN106307365A (en) | 2016-08-19 | 2016-08-19 | Thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels and preparation method of thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307365A true CN106307365A (en) | 2017-01-11 |
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| CN201610693878.7A Withdrawn CN106307365A (en) | 2016-08-19 | 2016-08-19 | Thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels and preparation method of thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels |
Country Status (1)
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| CN (1) | CN106307365A (en) |
Citations (2)
| 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 |
| 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
- 2016-08-19 CN CN201610693878.7A patent/CN106307365A/en not_active Withdrawn
Patent Citations (2)
| 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 |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 张仁庆: "《老年人营养瓜果》", 28 February 2009, 北京：中国社会出版社 * |
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Application publication date: 20170111 |