CN106307372A - Thick soup with carrot and black pine nuts and making method thereof - Google Patents
Thick soup with carrot and black pine nuts and making method thereof Download PDFInfo
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- CN106307372A CN106307372A CN201610695469.0A CN201610695469A CN106307372A CN 106307372 A CN106307372 A CN 106307372A CN 201610695469 A CN201610695469 A CN 201610695469A CN 106307372 A CN106307372 A CN 106307372A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 244000000626 Daucus carota Species 0.000 title claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000005638 Austrian pine Nutrition 0.000 title abstract 5
- 235000008565 Pinus banksiana Nutrition 0.000 title abstract 5
- 244000019397 Pinus jeffreyi Species 0.000 title abstract 5
- 235000013264 Pinus jeffreyi Nutrition 0.000 title abstract 5
- 235000008578 Pinus strobus Nutrition 0.000 title abstract 5
- 235000008585 Pinus thunbergii Nutrition 0.000 title abstract 5
- 235000014030 Podocarpus spicatus Nutrition 0.000 title abstract 5
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 title abstract 5
- 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
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 12
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241000628997 Flos Species 0.000 claims abstract description 9
- 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
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 26
- 239000012535 impurity Substances 0.000 claims description 13
- 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
- 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 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 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 7
- 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
- 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
- 239000002002 slurry Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 229940079593 drug Drugs 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 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
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000005717 Dioscorea alata Species 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 2
- 239000000845 maltitol Substances 0.000 abstract 2
- 235000010449 maltitol Nutrition 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
- 235000019713 millet Nutrition 0.000 abstract 2
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 abstract 1
- 235000018365 Momordica dioica Nutrition 0.000 abstract 1
- 244000126014 Valeriana officinalis Species 0.000 abstract 1
- 235000013832 Valeriana officinalis Nutrition 0.000 abstract 1
- 235000010419 agar Nutrition 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
- 235000016788 valerian Nutrition 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
- 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
- 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
- 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
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum 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
- 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
- 150000005846 sugar alcohols Chemical class 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
Abstract
The invention discloses thick soup with carrot and black pine nuts. The thick soup is made from carrot, black pine nuts, black millet, Cirsium setosum, water, yam rhizome, Flos Lonicerae, Valeriana officinalis, balsam pear leaf, violet, agar, maltitol, and buckwheat powder. The making method includes the steps of 1), making carrot pulp; 2), making black pine nut pulp; 3), making black millet paste; 4), making vegetable juice; 5), making a nutrition solution; 6), after the agar is soaked, heating the agar to be melt for standby; 7), mixing the obtained materials, adding the maltitol, the buckwheat powder and the suitable water, boiling up with high fire, stewing with low fire, and taking out of a pot until soluble solid reaches 80-90% to obtain the product. Nutrient ingredients of the carrot, the black pine nuts, the Cirsium setosum and the like are introduced into the thick soup, and meanwhile, beneficial elements of the yam rhizome, the buckwheat powder and the like are added, so that nutritional value is improved; the thick soup is rich in taste, fresh and delicious in flavor and good in diet therapy and healthcare effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii 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 sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii 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 sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Radix Dauci Sativae 80～150 parts, black Semen pini koraiensis 80～150 parts, black Semen setariae 30～80 parts, field thistle 10～30 parts, water are fitted
Amount, Rhizoma Dioscoreae 5～9 parts, Flos Lonicerae 2～4 parts, Rhizoma et radix valerianae 2～3 parts, Folium Momordicae Charantiae 2～5 parts, violet 1～3 parts, agar 1～2 parts, wheat
Bud sugar alcohol 7～15 parts, Fagopyrum esculentum Moench powder 5～8 parts；
The manufacture method of the described sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe Radix Dauci Sativae, 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 carrot paste；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
6～9 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, mistake
Filter, decontamination obtains black Semen pini koraiensis mud；
(3), black Semen setariae 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 rice and stick with paste；
(4), by field thistle remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Rhizoma Dioscoreae, Flos Lonicerae, Rhizoma et radix valerianae, Folium Momordicae Charantiae, violet 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 carrot paste of step (1) gained, the black Semen pini koraiensis 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, Fagopyrum esculentum Moench 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 Radix Dauci Sativae, black Semen pini koraiensis, field thistle being introduced
In the middle of thick soup food, add the health care beneficiating ingredient such as Rhizoma Dioscoreae, Fagopyrum esculentum Moench 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 sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
80 parts of Radix Dauci Sativae, black Semen pini koraiensis 80 parts, black Semen setariae 30 parts, field thistle 10 parts, water are appropriate, Rhizoma Dioscoreae 5 parts, Flos Lonicerae 2
Part, Rhizoma et radix valerianae 2 parts, Folium Momordicae Charantiae 2 parts, violet 1 part, 1 part of agar, maltose alcohol 7 parts, Fagopyrum esculentum Moench powder 5 parts；
The manufacture method of the described sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe Radix Dauci Sativae, 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 Hu Luo
Foretell slurry standby；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
6 hours, 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 black Semen pini koraiensis mud；
(3), black Semen setariae 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 rice and stick with paste；
(4), by field thistle remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Dioscoreae, Flos Lonicerae, Rhizoma et radix valerianae, Folium Momordicae Charantiae, violet 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 carrot paste of step (1) gained, the black Semen pini koraiensis 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, Fagopyrum esculentum Moench 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 sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
150 parts of Radix Dauci Sativae, black Semen pini koraiensis 150 parts, black Semen setariae 80 parts, field thistle 30 parts, water are appropriate, Rhizoma Dioscoreae 9 parts, Flos Lonicerae 4
Part, Rhizoma et radix valerianae 3 parts, Folium Momordicae Charantiae 5 parts, violet 3 parts, 2 parts of agar, maltose alcohol 15 parts, Fagopyrum esculentum Moench powder 8 parts；
The manufacture method of the described sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe Radix Dauci Sativae, 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 Hu Luo
Foretell slurry standby；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
9 hours, 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 black Semen pini koraiensis mud；
(3), black Semen setariae 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 rice and stick with paste；
(4), by field thistle remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Dioscoreae, Flos Lonicerae, Rhizoma et radix valerianae, Folium Momordicae Charantiae, violet 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 carrot paste of step (1) gained, the black Semen pini koraiensis 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, Fagopyrum esculentum Moench 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 being incorporated in the middle of thick soup food, simultaneously by nutritional labelings such as Radix Dauci Sativae, black Semen pini koraiensis, field thistles
Add the health care beneficiating ingredient such as Rhizoma Dioscoreae, Fagopyrum esculentum Moench powder, improve 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. the sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Radix Dauci Sativae 80～150 parts, black Semen pini koraiensis 80～150 parts, black Semen setariae 30～80 parts, field thistle 10～30 parts, water are appropriate, mountain
Medicine 5～9 parts, Flos Lonicerae 2～4 parts, Rhizoma et radix valerianae 2～3 parts, Folium Momordicae Charantiae 2～5 parts, violet 1～3 parts, agar 1～2 parts, maltose
Alcohol 7～15 parts, Fagopyrum esculentum Moench powder 5～8 parts；
The manufacture method of the described sub-thick soup of Radix Dauci Sativae Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe Radix Dauci Sativae, 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 Hu Luo
Foretell slurry standby；
(2), choosing black Semen pini koraiensis, 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 black Semen pini koraiensis mud；
(3), black Semen setariae 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 rice and stick with paste；
(4), by field thistle 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 Dioscoreae, Flos Lonicerae, Rhizoma et radix valerianae, Folium Momordicae Charantiae, violet 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 carrot paste of step (1) gained, the black Semen pini koraiensis 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, buckwheat
Flour 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 |
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| CN201610695469.0A CN106307372A (en) | 2016-08-18 | 2016-08-18 | Thick soup with carrot and black pine nuts and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695469.0A CN106307372A (en) | 2016-08-18 | 2016-08-18 | Thick soup with carrot and black pine nuts and making method thereof |
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| CN106307372A true CN106307372A (en) | 2017-01-11 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
| CN103027229A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Potato and yam bean 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
- 2016-08-18 CN CN201610695469.0A patent/CN106307372A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
| CN103027229A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Potato and yam bean 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 |
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Application publication date: 20170111 |