CN106333307A - Nanguo pear and pea soup and preparation method thereof - Google Patents
Nanguo pear and pea soup and preparation method thereof Download PDFInfo
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- CN106333307A CN106333307A CN201610683487.7A CN201610683487A CN106333307A CN 106333307 A CN106333307 A CN 106333307A CN 201610683487 A CN201610683487 A CN 201610683487A CN 106333307 A CN106333307 A CN 106333307A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 241000628997 Flos Species 0.000 claims abstract description 19
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000756137 Hemerocallis Species 0.000 claims abstract description 12
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 10
- 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 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
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000220324 Pyrus Species 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 13
- 241000209094 Oryza 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
- 238000001802 infusion 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
- 238000004537 pulping Methods 0.000 claims description 7
- 238000005498 polishing Methods 0.000 claims description 6
- 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
- 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
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect 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
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 2
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 2
- 235000019713 millet Nutrition 0.000 abstract 2
- 244000119461 Garcinia xanthochymus Species 0.000 abstract 1
- 235000000885 Garcinia xanthochymus Nutrition 0.000 abstract 1
- 244000228451 Stevia rebaudiana Species 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241000190633 Cordyceps Species 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008821 health effect Effects 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
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 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
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Nanguo pear and pea soup, which is prepared from the following raw materials: Nanguo pear, pea, glutinous millet, day lily, water, Chinese yam, flos arecae, herba desmodii styracifolii, stevia rebaudian leaf, garcinia cambogia pericarp, agar, glucose and cordyceps militaris powder. A preparation method of the soup comprises the following steps: (1) preparing Nanguo pear syrup; (2) preparing pea puree; (3) preparing glutinous millet paste; (4) preparing a vegetable juice; (5) preparing a nutrient solution; (6) immersing agar and heating until agar is dissolved for later use; and (7) mixing the above materials obtained in the above steps, adding glucose, cordyceps militaris powder and a proper amount of water, boiling with high-temperature fire, decocting with slow fire until content of soluble solids reaches 80-90% and taking the product out of the pan. By introducing nutritional ingredients such as Nanguo pear, pea, day lily and the like into the soup and simultaneously adding health-care beneficial components such as Chinese yam, cordyceps militaris powder and the like, nutritive value is raised, and mouthfeel is richened. The product is fragrant and tasty, and has good dietary therapy health-care effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of Nanguo Pear Semen Pisi sativi thick soup and preparation method thereof.
Background technology
Thick soup is China's conventional food, is popular in national most area.Thick soup 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 as bean paste, sugar etc..Because using thickening soup in a large number, add tune
With material etc. render palatable, food materials aspect is nearly all meat, and taste is heavier and heat is high.
With growth in the living standard, people increasingly pay attention to health diet, should hold principle balanced in nutrition, select
Absorption easy to digest, based on the food of cellulosic high and low fat low sugar, food greasy and that zest is big of should not taking food, and traditional
Thick soup taste heavier, nutritional labeling and mouthfeel also more single, have much room for improvement.
Content of the invention
The invention solves the problems that technical problem is to provide a kind of Nanguo Pear Semen Pisi sativi thick soup and preparation method thereof, by scientific formula,
Improve nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat it
Delicate fragrance is good to eat, and the effects such as having invigorating spleen to remove dampness, stomach invigorating, lung moistening, repose, Dietotherapy health effect projects.
The present invention be the technical scheme is that by solving above-mentioned technical problem
A kind of Nanguo Pear Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Nanguo Pear, 80～150 parts of Semen Pisi sativi, 30～80 parts of Semen setariae, 10～30 parts of Flos Hemerocallis, appropriate amount of water, Rhizoma Dioscoreae
5～9 parts, 2～4 parts of Flos Arecae, 2～3 parts of Herba Desmodii Styracifolii, 2～5 parts of Folium Chrysanthemi, 1～3 part of Resina garciniae peel, 1～2 part of agar, Portugal
7～15 parts of grape sugar, 5～8 parts of Cordyceps militaris powder；
The manufacture method of described Nanguo Pear Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Nanguo Pear, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, is polished into
Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain
Starch standby to Nanguo Pear；
(2), choose Semen Pisi sativi, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9
Hour, polish pulping in beater in then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, goes
Impurity obtains Semen Pisi sativi mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, be heated to 90～100 DEG C
Persistently boil afterwards 6～10 minutes, obtain rice paste；
(4), by Flos Hemerocallis remove impurity, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma Dioscoreae, Flos Arecae, Herba Desmodii Styracifolii, Folium Chrysanthemi, the cleaning of Resina garciniae peel, plus 6～10 times of water room temperature
Soak 5～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the Nanguo Pear slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds glucose, north
Cordycepses powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, 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 Nanguo Pear, Semen Pisi sativi, Flos Hemerocallis are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredients such as Rhizoma Dioscoreae, Cordyceps militaris powder, the nutritive value that improve combination food is so as to be rich in simultaneously
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, the effects such as having invigorating spleen to remove dampness, stomach invigorating, lung moistening, repose, there is preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of Nanguo Pear Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Nanguo Pear, 80 parts of Semen Pisi sativi, 30 parts of Semen setariae, 10 parts of Flos Hemerocallis, appropriate amount of water, 5 parts of Rhizoma Dioscoreae, 2 parts of Flos Arecae, extensively gold
2 parts of money grass, 2 parts of Folium Chrysanthemi, 1 part of Resina garciniae peel, 1 part of agar, 7 parts of glucose, 5 parts of Cordyceps militaris powder；
The manufacture method of described Nanguo Pear Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Nanguo Pear, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils 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 and takes the dish out of the pot when 55～70%, obtain south fruit
Pears slurry is standby；
(2), choose Semen Pisi sativi, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6 little
When, polishing pulping in beater in then steaming and decocting 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To Semen Pisi sativi mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 6 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 10 minutes, obtain rice paste；
(4), by Flos Hemerocallis remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma Dioscoreae, Flos Arecae, Herba Desmodii Styracifolii, Folium Chrysanthemi, the cleaning of Resina garciniae peel, plus 6 times of water soak at room temperature
10 hours, then 60～70 DEG C of heating of keeping temperature decocted 1 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the Nanguo Pear slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds glucose, north
Cordycepses powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
Embodiment 2:
A kind of Nanguo Pear Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Nanguo Pear, 150 parts of Semen Pisi sativi, 80 parts of Semen setariae, 30 parts of Flos Hemerocallis, appropriate amount of water, 9 parts of Rhizoma Dioscoreae, 4 parts of Flos Arecae, wide
3 parts of Herba Lysimachiae, 5 parts of Folium Chrysanthemi, 3 parts of Resina garciniae peel, 2 parts of agar, 15 parts of glucose, 8 parts of Cordyceps militaris powder；
The manufacture method of described Nanguo Pear Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Nanguo Pear, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils 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 and takes the dish out of the pot when 55～70%, obtain south fruit
Pears slurry is standby；
(2), choose Semen Pisi sativi, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 9 little
When, polishing pulping in beater in then steaming and decocting 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To Semen Pisi sativi mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6 minutes, obtain rice paste；
(4), by Flos Hemerocallis remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma Dioscoreae, Flos Arecae, Herba Desmodii Styracifolii, Folium Chrysanthemi, the cleaning of Resina garciniae peel, plus 10 times of water soak at room temperature
5 hours, then 60～70 DEG C of heating of keeping temperature decocted 2 hours, filter, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 6 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the Nanguo Pear slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds glucose, north
Cordycepses powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as Nanguo Pear, Semen Pisi sativi, Flos Hemerocallis in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredients such as Rhizoma Dioscoreae, Cordyceps militaris powder, the nutritive value that improve combination food is so as to rich in proteins and carbon hydrate
Thing and various trace element and aminoacid, its rich in taste, the delicate fragrance of food good to eat it is easy to digest and assimilate, have invigorating spleen to remove dampness, strong
Stomach, lung moistening, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of Nanguo Pear Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Nanguo Pear, 80～150 parts of Semen Pisi sativi, 30～80 parts of Semen setariae, 10～30 parts of Flos Hemerocallis, appropriate amount of water, Rhizoma Dioscoreae 5～9
Part, 2～4 parts of Flos Arecae, 2～3 parts of Herba Desmodii Styracifolii, 2～5 parts of Folium Chrysanthemi, 1～3 part of Resina garciniae peel, 1～2 part of agar, glucose 7
～15 parts, 5～8 parts of Cordyceps militaris powder；
The manufacture method of described Nanguo Pear Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Nanguo Pear, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils 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 and takes the dish out of the pot when 55～70%, obtain south fruit
Pears slurry is standby；
(2), choose Semen Pisi sativi, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9 little
When, polishing pulping in beater in then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, roguing
Matter obtains Semen Pisi sativi mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6～10 minutes, obtain rice paste；
(4), by Flos Hemerocallis remove impurity, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma Dioscoreae, Flos Arecae, Herba Desmodii Styracifolii, Folium Chrysanthemi, the cleaning of Resina garciniae peel, plus 6～10 times of water soak at room temperature 5
～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filtered, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the Nanguo Pear slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained, step
(4) the agar mixing of the vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained, adds glucose, Cordyceps militaris
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683487.7A CN106333307A (en) | 2016-08-17 | 2016-08-17 | Nanguo pear and pea soup and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683487.7A CN106333307A (en) | 2016-08-17 | 2016-08-17 | Nanguo pear and pea soup and preparation method thereof |
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| CN106333307A true CN106333307A (en) | 2017-01-18 |
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| CN201610683487.7A Withdrawn CN106333307A (en) | 2016-08-17 | 2016-08-17 | Nanguo pear and pea soup and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
-
2016
- 2016-08-17 CN CN201610683487.7A patent/CN106333307A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170118 |