CN106307384A - Juicy peach and black pine nut containing thick soup and manufacturing method thereof - Google Patents
Juicy peach and black pine nut containing thick soup and manufacturing method thereof Download PDFInfo
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- CN106307384A CN106307384A CN201610693320.9A CN201610693320A CN106307384A CN 106307384 A CN106307384 A CN 106307384A CN 201610693320 A CN201610693320 A CN 201610693320A CN 106307384 A CN106307384 A CN 106307384A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 35
- 244000144730 Amygdalus persica Species 0.000 title claims abstract description 32
- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000005638 Austrian pine Nutrition 0.000 title abstract 6
- 235000008565 Pinus banksiana Nutrition 0.000 title abstract 6
- 244000019397 Pinus jeffreyi Species 0.000 title abstract 6
- 235000013264 Pinus jeffreyi Nutrition 0.000 title abstract 6
- 235000008578 Pinus strobus Nutrition 0.000 title abstract 6
- 235000008585 Pinus thunbergii Nutrition 0.000 title abstract 6
- 235000014030 Podocarpus spicatus Nutrition 0.000 title abstract 6
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 13
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229940082787 spirulina Drugs 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 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
- 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
- 235000012907 honey Nutrition 0.000 claims description 29
- 210000000582 semen Anatomy 0.000 claims description 26
- 239000012535 impurity Substances 0.000 claims description 13
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 240000005819 Magnolia denudata Species 0.000 claims description 8
- 235000016094 Magnolia denudata Nutrition 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
- 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
- 244000295490 Salvia japonica Species 0.000 claims description 7
- 235000005794 Salvia japonica Nutrition 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 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
- 240000005809 Prunus persica Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000003130 Arctium lappa Nutrition 0.000 abstract description 3
- 235000008078 Arctium minus Nutrition 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
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000005528 Arctium lappa Species 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000010419 agar Nutrition 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
- 241000218378 Magnolia Species 0.000 abstract 1
- 240000007164 Salvia officinalis Species 0.000 abstract 1
- 235000002912 Salvia officinalis Nutrition 0.000 abstract 1
- 229940023476 agar Drugs 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000002020 sage Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 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
- 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
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000294263 Arctium minus Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 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
- 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
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses juicy peach and black pine nut containing thick soup. The thick soup is prepared from juicy peaches, black pine nuts, polished round-grained rice, sweet peppers, water, burdock, magnolia flowers, salvia officinalis, herba lophatheri, radix et caulis fici martini, agar, maltitol and spirulina powder. A manufacturing method includes steps: (1) preparing juicy peach pulp; (2) preparing black pine nut paste; (3) preparing polished round-grained rice paste; (4) preparing vegetable juice; (5) preparing nutrition solution; (6) soaking the agar, heating to dissolve and keeping for standby application; (7) mixing materials obtained at the above steps, adding the maltitol, the spirulina powder and an appropriate amount of water, boiling over a strong fire, stewing over a slow fire until soluble solids reach 80-90%, and taking out to obtain the juicy peach and black pine nut containing thick soup. By addition of nutritional components of the juicy peaches, the black pine nuts, the sweet peppers and the like into the thick soup and addition of healthy beneficial components such as the burdock and the spirulina powder, nutritive value is increased, and the thick soup is rich in taste and palatably faint scented and has a great dietary therapy healthcare effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of sub-thick soup of honey peach 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 honey peach Pollen pini thunbergii and preparation method thereof, joined by science
Side, improves nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste,
The delicate fragrance of food 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 honey peach Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Honey peach 80～150 parts, black Semen pini koraiensis 80～150 parts, Semen oryzae sativae 30～80 parts, Fructus Capsici 10～30 parts, water are appropriate, cattle
Burdock 5～9 parts, Magnolia denudata Desr. 2～4 parts, Salvia japonica Thunb. 2～3 parts, Herba Lophatheri 2～5 parts, Radix seu Caulis fici Martinii 1～3 parts, agar 1～2 parts, maltose
Alcohol 7～15 parts, Spirulina powder 5～8 parts；
The manufacture method of the described sub-thick soup of honey peach Pollen pini thunbergii, comprises the following steps:
(1), being chosen to boiled water honey peach, 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 honey peach slurry；
(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), 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 rice stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Fructus Arctii, Magnolia denudata Desr., Salvia japonica Thunb., Herba Lophatheri, Radix seu Caulis fici Martinii 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 honey peach slurry 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, Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until solubility solid
Thing reaches 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 honey peach, black Semen pini koraiensis, Fructus Capsici being incorporated into
In the middle of thick soup food, add the health care beneficiating ingredient such as Fructus Arctii, Spirulina 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 honey peach Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Honey peach 80 parts, black Semen pini koraiensis 80 parts, Semen oryzae sativae 30 parts, Fructus Capsici 10 parts, water are appropriate, Fructus Arctii 5 parts, Magnolia denudata Desr. 2 parts, Mus
Tail grass 2 parts, Herba Lophatheri 2 parts, Radix seu Caulis fici Martinii 1 part, 1 part of agar, maltose alcohol 7 parts, Spirulina powder 5 parts；
The manufacture method of the described sub-thick soup of honey peach Pollen pini thunbergii, comprises the following steps:
(1), being chosen to boiled water honey peach, 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 water honey
Peach pulp is 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), 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 rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, Magnolia denudata Desr., Salvia japonica Thunb., Herba Lophatheri, Radix seu Caulis fici Martinii 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 honey peach slurry 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, Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until solubility solid
Thing reaches to take the dish out of the pot when 80～90%, to obtain final product.
Embodiment 2:
A kind of sub-thick soup of honey peach Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Honey peach 150 parts, black Semen pini koraiensis 150 parts, Semen oryzae sativae 80 parts, Fructus Capsici 30 parts, water are appropriate, Fructus Arctii 9 parts, Magnolia denudata Desr. 4 parts,
Salvia japonica Thunb. 3 parts, Herba Lophatheri 5 parts, Radix seu Caulis fici Martinii 3 parts, 2 parts of agar, maltose alcohol 15 parts, Spirulina powder 8 parts；
The manufacture method of the described sub-thick soup of honey peach Pollen pini thunbergii, comprises the following steps:
(1), being chosen to boiled water honey peach, 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 water honey
Peach pulp is 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), 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 rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, Magnolia denudata Desr., Salvia japonica Thunb., Herba Lophatheri, Radix seu Caulis fici Martinii 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 honey peach slurry 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, Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until solubility solid
Thing reaches 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 honey peach, black Semen pini koraiensis, Fructus Capsici being incorporated in the middle of thick soup food, adds simultaneously
Add the health care beneficiating ingredient such as Fructus Arctii, Spirulina 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 honey peach Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Honey peach 80～150 parts, black Semen pini koraiensis 80～150 parts, Semen oryzae sativae 30～80 parts, Fructus Capsici 10～30 parts, water are appropriate, Fructus Arctii 5
～9 parts, Magnolia denudata Desr. 2～4 parts, Salvia japonica Thunb. 2～3 parts, Herba Lophatheri 2～5 parts, Radix seu Caulis fici Martinii 1～3 parts, agar 1～2 parts, maltose alcohol 7
～15 parts, Spirulina powder 5～8 parts；
The manufacture method of the described sub-thick soup of honey peach Pollen pini thunbergii, comprises the following steps:
(1), being chosen to boiled water honey peach, 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 water honey
Peach pulp is 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), 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 rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, Magnolia denudata Desr., Salvia japonica Thunb., Herba Lophatheri, Radix seu Caulis fici Martinii 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 honey peach slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, step (3) gained is stuck with paste,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition maltose alcohol,
Spirulina 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693320.9A CN106307384A (en) | 2016-08-19 | 2016-08-19 | Juicy peach and black pine nut containing thick soup and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693320.9A CN106307384A (en) | 2016-08-19 | 2016-08-19 | Juicy peach and black pine nut containing thick soup and manufacturing method thereof |
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| CN106307384A true CN106307384A (en) | 2017-01-11 |
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Citations (3)
| 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 |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610693320.9A patent/CN106307384A/en not_active Withdrawn
Patent Citations (3)
| 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 |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
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Application publication date: 20170111 |
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