CN106333318A - Walnut and lotus-nuts sweet soup and preparation method thereof - Google Patents
Walnut and lotus-nuts sweet soup and preparation method thereof Download PDFInfo
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- CN106333318A CN106333318A CN201610694273.XA CN201610694273A CN106333318A CN 106333318 A CN106333318 A CN 106333318A CN 201610694273 A CN201610694273 A CN 201610694273A CN 106333318 A CN106333318 A CN 106333318A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 44
- 235000014347 soups Nutrition 0.000 title claims abstract description 18
- 235000020234 walnut Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007049 Juglans regia Species 0.000 title claims description 34
- 235000009508 confectionery Nutrition 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 32
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 32
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 32
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 12
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 12
- 241000026010 Dendrobium candidum Species 0.000 claims abstract description 11
- 241001113925 Buddleja Species 0.000 claims abstract description 9
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 9
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 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
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000758789 Juglans Species 0.000 claims abstract 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 9
- 241000209134 Arundinaria Species 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
- 238000004537 pulping Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 238000005498 polishing Methods 0.000 claims description 7
- 230000003716 rejuvenation Effects 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
- 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
- 238000003756 stirring Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- -1 filters Substances 0.000 claims 1
- 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
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000010419 agar Nutrition 0.000 abstract 3
- 235000014571 nuts Nutrition 0.000 abstract 3
- 239000006188 syrup Substances 0.000 abstract 2
- 235000020357 syrup Nutrition 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 244000067645 Wedelia chinensis Species 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 235000011950 custard Nutrition 0.000 description 7
- 240000005809 Prunus persica Species 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008821 health effect Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat 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
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 240000004178 Anthoxanthum odoratum Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 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
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- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a walnut and lotus-nuts sweet soup, which is prepared from the following raw materials: walnut, lotus nut, glutinous rice, beet, water, dendrobium candidum, butterflybush flower, Wedelia chinensis, coralhead plant stem with leaf, jerusalem artichoke, agar, high fructose corn syrup and walnut powder. A preparation method of the walnut and lotus-nuts sweet soup comprises the following steps: (1) preparing walnut syrup; (2) preparing lotus nut syrup; (3) preparing glutinous rice paste; (4) preparing 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 high fructose corn syrup, walnut 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 walnut, lotus nut, beet and the like into the soup and simultaneously adding health-care beneficial components such as dendrobium candidum, walnut 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 English walnut lotus seed soup and preparation method thereof.
Background technology
Custard is China's conventional food, is popular in national most area.Custard as a kind of sticky thick soup, mainly by meat, dish
And thickening soup is in harmonious proportion, also can add face becomes face custard, separately has the sweet sweet food made as sweetened 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 excitant is big of should not taking food, and traditional
Custard taste heavier, nutrient content 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 English walnut lotus seed soup and preparation method thereof, by scientific formula, carry
High nutritive value, rich in protein and carbohydrate and various trace element and amino acid, its rich in taste, food is clear
Fragrant good to eat, the effects such as having invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose, Dietotherapy health effect projects.
The present invention be the technical scheme is that by solving above-mentioned technical problem
A kind of English walnut lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of English walnut, 80～150 parts of lotus seeds, 30～80 parts of glutinous rice, 10～30 parts of beet, appropriate amount of water, dendrobium candidum
5～9 parts, 2～4 parts of butterflybush flower, rejuvenate grass 2～3 parts, 2～5 parts of yearning between lovers cane leaves, 1～3 part of jerusalem artichoke, 1～2 part of agar, high fructose corn
Slurry 7～15 parts, 5～8 parts of walnut powder；
The preparation method of described English walnut lotus seed soup, comprises the following steps:
(1), ripe English walnut, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils 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 and takes the dish out of the pot when 55～70%, obtain recklessly
Peach slurry is standby；
(2), choose lotus seeds, 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 boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, goes
Impurity obtains lotus seeds mud；
(3), will glutinous rice 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 beet impurity-removing, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after dendrobium candidum, butterflybush flower, grass of rejuvenating, yearning between lovers cane leaves, jerusalem artichoke cleaning, plus 6～10 times of water normal temperature
Soak 5～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutrient 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 English walnut slurry of step (1) gained, the lotus seeds mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds HFCS, core
Peach 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 when 80～90%, obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional custard food taste, is worked as by the nutrient contents such as English walnut, lotus seeds, beet are incorporated into custard food
In, add the health care beneficiating ingredients such as dendrobium candidum, walnut powder simultaneously, improve the nutritive value of combination food so as to be rich in egg
White matter and carbohydrate and various trace element and amino acid, 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, moistening lung, 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 English walnut lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of English walnut, 80 parts of lotus seeds, 30 parts of glutinous rice, 10 parts of beet, appropriate amount of water, 5 parts of dendrobium candidum, 2 parts of butterflybush flower, the return of spring
2 parts of grass, 2 parts of yearning between lovers cane leaves, 1 part of jerusalem artichoke, 1 part of agar, 7 parts of HFCS, 5 parts of walnut powder；
The preparation method of described English walnut lotus seed soup, comprises the following steps:
(1), ripe English walnut, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains English walnut slurry
Standby；
(2), choose lotus seeds, 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 boiling 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To lotus seeds mud；
(3), will glutinous rice 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 beet impurity-removing, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after dendrobium candidum, butterflybush flower, grass of rejuvenating, yearning between lovers cane leaves, jerusalem artichoke cleaning, 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 nutrient 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 English walnut slurry of step (1) gained, the lotus seeds mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds HFCS, core
Peach 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 when 80～90%, obtain final product.
Embodiment 2:
A kind of English walnut lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of English walnut, 150 parts of lotus seeds, 80 parts of glutinous rice, 30 parts of beet, appropriate amount of water, 9 parts of dendrobium candidum, butterflybush flower 4 part, time
3 parts of spring grass, 5 parts of yearning between lovers cane leaves, 3 parts of jerusalem artichoke, 2 parts of agar, 15 parts of HFCS, 8 parts of walnut powder；
The preparation method of described English walnut lotus seed soup, comprises the following steps:
(1), ripe English walnut, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 50 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains English walnut slurry
Standby；
(2), choose lotus seeds, 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 boiling 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To lotus seeds mud；
(3), will glutinous rice 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 beet impurity-removing, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after dendrobium candidum, butterflybush flower, grass of rejuvenating, yearning between lovers cane leaves, jerusalem artichoke cleaning, 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 nutrient 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 English walnut slurry of step (1) gained, the lotus seeds mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds HFCS, core
Peach 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 when 80～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutrient contents such as English walnut, lotus seeds, beet in the middle of custard food, adds iron sheet simultaneously
The health care beneficiating ingredient such as the stem of noble dendrobium, walnut powder, improves the nutritive value of combination food so as to be rich in protein and carbohydrate
And various trace element and amino acid, 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, be good for
Stomach, moistening lung, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of English walnut lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of English walnut, 80～150 parts of lotus seeds, 30～80 parts of glutinous rice, 10～30 parts of beet, appropriate amount of water, dendrobium candidum 5～9
Part, 2～4 parts of butterflybush flower, 2～3 parts of grass of rejuvenating, 2～5 parts of yearning between lovers cane leaves, 1～3 part of jerusalem artichoke, 1～2 part of agar, HFCS 7～
15 parts, 5～8 parts of walnut powder；
The preparation method of described English walnut lotus seed soup, comprises the following steps:
(1), ripe English walnut, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains English walnut slurry
Standby；
(2), choose lotus seeds, 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 boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, impurity elimination
Matter obtains lotus seeds mud；
(3), will glutinous rice 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 beet impurity-removing, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after dendrobium candidum, butterflybush flower, grass of rejuvenating, yearning between lovers cane leaves, jerusalem artichoke cleaning, 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 nutrient 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 English walnut slurry of step (1) gained, the lotus seeds mud of step (2) gained, step (3) gained, step (4)
The vegetable juice of gained, the nutrient solution of step (5) gained and step (6) gained agar mixing, add HFCS, walnut powder and
Suitable quantity of water, stirs, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reach 80～
Take the dish out of the pot when 90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694273.XA CN106333318A (en) | 2016-08-20 | 2016-08-20 | Walnut and lotus-nuts sweet soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694273.XA CN106333318A (en) | 2016-08-20 | 2016-08-20 | Walnut and lotus-nuts sweet soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333318A true CN106333318A (en) | 2017-01-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610694273.XA Withdrawn CN106333318A (en) | 2016-08-20 | 2016-08-20 | Walnut and lotus-nuts sweet soup and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
-
2016
- 2016-08-20 CN CN201610694273.XA patent/CN106333318A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
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Application publication date: 20170118 |