CN106343450A - Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis - Google Patents
Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis Download PDFInfo
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- CN106343450A CN106343450A CN201610688492.7A CN201610688492A CN106343450A CN 106343450 A CN106343450 A CN 106343450A CN 201610688492 A CN201610688492 A CN 201610688492A CN 106343450 A CN106343450 A CN 106343450A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 210000000582 semen Anatomy 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 title abstract 6
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 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
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 241000251511 Holothuroidea Species 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 239000012535 impurity Substances 0.000 claims description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 11
- 244000309464 bull Species 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 235000021433 fructose syrup Nutrition 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000005498 polishing Methods 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
- 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
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 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
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 2
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 12
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 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
- 238000001914 filtration Methods 0.000 description 3
- 235000008434 ginseng Nutrition 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
- 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
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000060234 Gmelina philippensis Species 0.000 description 1
- 241000577951 Hydnum Species 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
- 230000037213 diet 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
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses thick soup containing sweet potatoes and Semen Nelumbinis. The thick soup is prepared from the sweet potatoes, the Semen Nelumbinis, fragrant rice, green vegetables, water, Hericium Erinaceus, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ilicis Asprellae, Caulis Cucurbitae, agar, high fructose corn syrup and sea cucumber peptide. A preparation method of the thick soup includes the steps of (1), preparing pulp of the sweet potatoes; (2), preparing Semen Nelumbinis paste; (3), preparing fragrant rice paste; (4), preparing vegetable juice; (5), preparing nutrient liquid; (6), soaking the agar and heating the agar to be dissolved for standby use; (7), mixing materials obtained from the above steps, adding the high fructose corn syrup, the sea cucumber peptide and an appropriate amount of water, boiling on a high fire, decocting on a slow fire until 80-90% of dissolvable solids are obtained and taking a product out so as to obtain the thick soup. The thick soup has the advantages that through introduction of the nutritional ingredients such as the sweet potatoes, the Semen Nelumbinis and the green vegetables and addition of the health-care beneficial ingredients such as the Hericium Erinaceus and the sea cucumber peptide, the thick soup is higher in nutritive value, rich in taste and delicious with faint scent and has good dietary therapy and health care effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of Rhizoma Dioscoreae lotus seed 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 Rhizoma Dioscoreae lotus seed 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, food is clear
Fragrant good to eat, 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 Rhizoma Dioscoreae lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Dioscoreae, 80～150 parts of Semen Nelumbinis, 30～80 parts of scented rice, 10～30 parts of green vegetable, appropriate amount of water, Hericium erinaceus (Bull. Ex Fr.) Pers. 5
～9 parts, 2～4 parts of Flos Osmanthi Fragrantis, 2～3 parts of Spica Prunellae, 2～5 parts of Folium Ilicis asprellae, 1～3 part of Caulis Cucurbitae, 1～2 part of agar, high fructose syrup 7
～15 parts, 5～8 parts of sea cucumber peptide；
The manufacture method of described Rhizoma Dioscoreae lotus seed soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, 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,
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 mountain
Taro slurry is standby；
(2), choose Semen Nelumbinis, 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 Nelumbinis mud；
(3), will scented 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 green vegetable 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 Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ilicis asprellae, Caulis Cucurbitae 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 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 Rhizoma Dioscoreae slurry of step (1) gained, the Semen Nelumbinis mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds high fructose syrup, sea
Ginseng peptide 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 thick soup food taste, is worked as by the nutritional labelings such as Rhizoma Dioscoreae, Semen Nelumbinis, green vegetable are incorporated into thick soup food
In, add the health care beneficiating ingredients such as Hericium erinaceus (Bull. Ex Fr.) Pers., sea cucumber peptide simultaneously, improve the nutritive value of combination food so as to be rich in albumen
Matter and carbohydrate 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,
The effects such as have invigorating spleen to remove dampness, stomach invigorating, lung moistening, repose, has preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of Rhizoma Dioscoreae lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Rhizoma Dioscoreae, 80 parts of Semen Nelumbinis, 30 parts of scented rice, 10 parts of green vegetable, appropriate amount of water, 5 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 2 parts of Flos Osmanthi Fragrantis, Spica Prunellae 2
Part, 2 parts of Folium Ilicis asprellae, 1 part of Caulis Cucurbitae, 1 part of agar, 7 parts of high fructose syrup, 5 parts of sea cucumber peptide；
The manufacture method of described Rhizoma Dioscoreae lotus seed soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, 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 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 Rhizoma Dioscoreae slurry
Standby；
(2), choose Semen Nelumbinis, 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 Nelumbinis mud；
(3), will scented 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 green vegetable remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ilicis asprellae, Caulis Cucurbitae cleaning, plus 6 times of water soak at room temperature 10 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 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 Rhizoma Dioscoreae slurry of step (1) gained, the Semen Nelumbinis mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds high fructose syrup, sea
Ginseng peptide 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 Rhizoma Dioscoreae lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Rhizoma Dioscoreae, 150 parts of Semen Nelumbinis, 80 parts of scented rice, 30 parts of green vegetable, appropriate amount of water, 9 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 4 parts of Flos Osmanthi Fragrantis, Spica Prunellae
3 parts, 5 parts of Folium Ilicis asprellae, 3 parts of Caulis Cucurbitae, 2 parts of agar, 15 parts of high fructose syrup, 8 parts of sea cucumber peptide；
The manufacture method of described Rhizoma Dioscoreae lotus seed soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, 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 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 Rhizoma Dioscoreae slurry
Standby；
(2), choose Semen Nelumbinis, 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 Nelumbinis mud；
(3), will scented 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 green vegetable remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ilicis asprellae, Caulis Cucurbitae cleaning, plus 10 times of water soak at room temperature 5 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 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 Rhizoma Dioscoreae slurry of step (1) gained, the Semen Nelumbinis mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds high fructose syrup, sea
Ginseng peptide 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 nutritional labelings such as Rhizoma Dioscoreae, Semen Nelumbinis, green vegetable in the middle of thick soup food, adds hedgehog hydnum simultaneously
The health care beneficiating ingredient such as mushroom, sea cucumber peptide, improve the nutritive value of combination food so as to rich in proteins and carbohydrate with
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, stomach invigorating,
Lung moistening, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of Rhizoma Dioscoreae lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Dioscoreae, 80～150 parts of Semen Nelumbinis, 30～80 parts of scented rice, 10～30 parts of green vegetable, appropriate amount of water, Hericium erinaceus (Bull. Ex Fr.) Pers. 5～9
Part, 2～4 parts of Flos Osmanthi Fragrantis, 2～3 parts of Spica Prunellae, 2～5 parts of Folium Ilicis asprellae, 1～3 part of Caulis Cucurbitae, 1～2 part of agar, high fructose syrup 7～15
Part, 5～8 parts of sea cucumber peptide；
The manufacture method of described Rhizoma Dioscoreae lotus seed soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, 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 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 Rhizoma Dioscoreae slurry
Standby；
(2), choose Semen Nelumbinis, 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 Nelumbinis mud；
(3), will scented 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 green vegetable 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 Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ilicis asprellae, Caulis Cucurbitae cleaning, plus 6～10 times of water soak at room temperature 5～10
Hour, 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 dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the Rhizoma Dioscoreae slurry of step (1) gained, the Semen Nelumbinis 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 high fructose syrup, sea cucumber peptide 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.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688492.7A CN106343450A (en) | 2016-08-19 | 2016-08-19 | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688492.7A CN106343450A (en) | 2016-08-19 | 2016-08-19 | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis |
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| CN106343450A true CN106343450A (en) | 2017-01-25 |
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|---|---|---|---|---|
| CN1216227A (en) * | 1998-06-10 | 1999-05-12 | 王凌云 | Gingko-lotus seed soup and its production process |
| CN103039770A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and taro soup and preparation method thereof |
| CN103039981A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-konjac soup and preparation method thereof |
| CN103039771A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and spina date seed soup and preparation method thereof |
| CN103393016A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of mint broad bean thick soup |
| 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 |
| CN103989096A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and lily-containing thick soup and processing method thereof |
| CN104799175A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Spleen strengthening and stomach nourishing yam millet soup and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610688492.7A patent/CN106343450A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216227A (en) * | 1998-06-10 | 1999-05-12 | 王凌云 | Gingko-lotus seed soup and its production process |
| CN103039770A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and taro soup and preparation method thereof |
| CN103039981A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-konjac soup and preparation method thereof |
| CN103039771A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and spina date seed soup and preparation method thereof |
| CN103393016A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of mint broad bean thick soup |
| 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 |
| CN103989096A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and lily-containing thick soup and processing method thereof |
| CN104799175A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Spleen strengthening and stomach nourishing yam millet soup and preparation method thereof |
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Application publication date: 20170125 |
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