CN106307382A - Lotus root and pea thick soup and preparation method thereof - Google Patents
Lotus root and pea thick soup and preparation method thereof Download PDFInfo
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- CN106307382A CN106307382A CN201610688748.4A CN201610688748A CN106307382A CN 106307382 A CN106307382 A CN 106307382A CN 201610688748 A CN201610688748 A CN 201610688748A CN 106307382 A CN106307382 A CN 106307382A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 240000002853 Nelumbo nucifera Species 0.000 title abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000004713 Pisum sativum Species 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 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
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims description 13
- 239000009444 Nelumbinis Semen Substances 0.000 claims description 11
- 241000628997 Flos Species 0.000 claims description 8
- 240000007594 Oryza sativa Species 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
- 235000002168 Tilia europaea Nutrition 0.000 claims description 8
- 240000006909 Tilia x europaea Species 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 240000006240 Linum usitatissimum Species 0.000 claims description 7
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 7
- 235000004426 flaxseed Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 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
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000010582 Pisum sativum Nutrition 0.000 abstract 7
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 abstract 3
- 235000017276 Salvia Nutrition 0.000 abstract 2
- 240000007164 Salvia officinalis Species 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 2
- 244000300264 Spinacia oleracea Species 0.000 abstract 2
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract 2
- 235000019713 millet Nutrition 0.000 abstract 2
- 235000007866 Chamaemelum nobile Nutrition 0.000 abstract 1
- 244000042664 Matricaria chamomilla Species 0.000 abstract 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000843 powder Substances 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
- 239000003205 fragrance Substances 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
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 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
- 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
- 235000008434 ginseng Nutrition 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
- 239000008188 pellet Substances 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
Abstract
The invention discloses lotus root and pea thick soup which is prepared from the following raw materials: the lotus roots, the peas, millet, spinaches, water, the root of red-rooted salvia, chamomile, scabish, bodhi leaves, violet, agar, glucose and flaxseed powder. A preparation method of the lotus root and pea thick soup comprises the following steps: (1) preparing lotus root pulp; (2) preparing mashed peas; (3) preparing millet paste; (4) preparing vegetable juice; (5) preparing a nutritional solution; (6) soaking the agar and heating the agar until the agar is dissolved for future use; (7) mixing the materials obtained in the above steps, adding the glucose, the flaxseed powder and a proper amount of water, boiling with high-temperature fire, cooking with slow fire until dissoluble solid matters reach 80 to 90 percent and taking the material out of a pot to obtain the lotus root and pea thick soup. Nutritional ingredients, such as the lotus roots, the peas, the spinaches and the like, are introduced into the thick soup, and health-care beneficial ingredients, such as the root of red-rooted salvia, the flaxseed powder and the like, are added, so that the nutritional value is increased, and the lotus root and pea thick soup has rich taste, is fragrant and delicious when being eaten and has a good food therapy health-care effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Rhizoma Nelumbinis 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 Rhizoma Nelumbinis Semen Pisi sativi thick soup and preparation method thereof, by scientific formula, carry
High nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat clearly
Fragrant 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 Rhizoma Nelumbinis Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 80～150 parts, Semen Pisi sativi 80～150 parts, Semen setariae 30～80 parts, Herba Spinaciae 10～30 parts, water are appropriate, Radix Salviae Miltiorrhizae 5～9
Part, Flos Matricariae chamomillae 2～4 parts, Radix Oenotherae erythrosepalae 2～3 parts, tilia europaea 2～5 parts, violet 1～3 parts, agar 1～2 parts, glucose 7～15
Part, linseed meal 5～8 parts；
The manufacture method of described Rhizoma Nelumbinis Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing,
Heat infusion with slow fire again, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain lotus
Rhizoma Nelumbinis slurry is standby；
(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 setariae 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 Spinaciae remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Matricariae chamomillae, Radix Oenotherae erythrosepalae, tilia europaea, violet cleaning, add 6～10 times of water soak at room temperature 5
～10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings 4～after 6 hours, be heated to 85～95 DEG C and make it molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the Rhizoma Nelumbinis 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, Caulis et Folium Lini
Seed 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.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional thick soup food taste, works as by the nutritional labelings such as Rhizoma Nelumbinis, Semen Pisi sativi, Herba Spinaciae are incorporated into thick soup food
In, add the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, linseed meal simultaneously, improve the nutritive value of combination food so that it is rich in albumen
Matter and carbohydrate and various trace element and aminoacid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digest and assimilate,
Have spleen invigorating to dry, stomach invigorating, lung moistening, the effect such as repose, there is preferable Dietotherapy health effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of Rhizoma Nelumbinis Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 80 parts, Semen Pisi sativi 80 parts, Semen setariae 30 parts, Herba Spinaciae 10 parts, water are appropriate, Radix Salviae Miltiorrhizae 5 parts, Flos Matricariae chamomillae 2 parts, Radix Oenotherae erythrosepalae 2
Part, tilia europaea 2 parts, violet 1 part, 1 part of agar, glucose 7 parts, linseed meal 5 parts；
The manufacture method of described Rhizoma Nelumbinis Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Rhizoma Nelumbinis slurry
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 setariae 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 Spinaciae remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Matricariae chamomillae, Radix Oenotherae erythrosepalae, tilia europaea, violet cleaning, add 6 times of water soak at room temperature 10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings are after 4 hours, be heated to 85～95 DEG C and make it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the Rhizoma Nelumbinis 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, Caulis et Folium Lini
Seed 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.
Embodiment 2:
A kind of Rhizoma Nelumbinis Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 150 parts, Semen Pisi sativi 150 parts, Semen setariae 80 parts, Herba Spinaciae 30 parts, water are appropriate, Radix Salviae Miltiorrhizae 9 parts, Flos Matricariae chamomillae 4 parts, Radix Oenotherae erythrosepalae
3 parts, tilia europaea 5 parts, violet 3 parts, 2 parts of agar, glucose 15 parts, linseed meal 8 parts；
The manufacture method of described Rhizoma Nelumbinis Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Rhizoma Nelumbinis slurry
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 setariae 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 Spinaciae remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Matricariae chamomillae, Radix Oenotherae erythrosepalae, tilia europaea, violet cleaning, add 10 times of water soak at room temperature 5 little
Time, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings are after 6 hours, be heated to 85～95 DEG C and make it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the Rhizoma Nelumbinis 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, Caulis et Folium Lini
Seed 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.
The embodiment of the present invention, by the nutritional labelings such as Rhizoma Nelumbinis, Semen Pisi sativi, Herba Spinaciae being incorporated in the middle of thick soup food, adds pellet simultaneously
The health care beneficiating ingredient such as ginseng, linseed meal, 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 Rhizoma Nelumbinis Semen Pisi sativi thick soup, it is characterised in that be made up of the raw material of following weight portion:
Rhizoma Nelumbinis 80～150 parts, Semen Pisi sativi 80～150 parts, Semen setariae 30～80 parts, Herba Spinaciae 10～30 parts, water are appropriate, Radix Salviae Miltiorrhizae 5～9 parts,
Flos Matricariae chamomillae 2～4 parts, Radix Oenotherae erythrosepalae 2～3 parts, tilia europaea 2～5 parts, violet 1～3 parts, agar 1～2 parts, glucose 7～15 parts,
Linseed meal 5～8 parts；
The manufacture method of described Rhizoma Nelumbinis Semen Pisi sativi thick soup, comprises the following steps:
(1), selecting ripe Rhizoma Nelumbinis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Rhizoma Nelumbinis slurry
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 setariae 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 Spinaciae remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Matricariae chamomillae, Radix Oenotherae erythrosepalae, tilia europaea, violet cleaning, add 6～10 times of water soak at room temperature 5～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings 4～after 6 hours, be heated to 85～95 DEG C and make it dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the Rhizoma Nelumbinis slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained, step (4)
The vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add glucose, linseed meal and
Suitable quantity of water, stirs, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reach 80～
Take the dish out of the pot when 90%, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688748.4A CN106307382A (en) | 2016-08-18 | 2016-08-18 | Lotus root and pea thick soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688748.4A CN106307382A (en) | 2016-08-18 | 2016-08-18 | Lotus root and pea thick soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307382A true CN106307382A (en) | 2017-01-11 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610688748.4A Withdrawn CN106307382A (en) | 2016-08-18 | 2016-08-18 | Lotus root and pea thick soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307382A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root 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 CN201610688748.4A patent/CN106307382A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root 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 |