CN106343453A - Purple potato and purple kidney bean soup and preparation method thereof - Google Patents
Purple potato and purple kidney bean soup and preparation method thereof Download PDFInfo
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- CN106343453A CN106343453A CN201610688367.6A CN201610688367A CN106343453A CN 106343453 A CN106343453 A CN 106343453A CN 201610688367 A CN201610688367 A CN 201610688367A CN 106343453 A CN106343453 A CN 106343453A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 39
- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 235000004976 Solanum vernei Nutrition 0.000 title abstract description 10
- 241000352057 Solanum vernei Species 0.000 title abstract description 10
- 238000002360 preparation method Methods 0.000 title abstract description 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
- 239000000843 powder Substances 0.000 claims abstract description 13
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[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 UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 9
- 235000001018 Hibiscus sabdariffa Nutrition 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
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 8
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 8
- 235000018219 lavender Nutrition 0.000 claims abstract description 8
- 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
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 30
- 239000012535 impurity Substances 0.000 claims description 12
- 241001619461 Poria <basidiomycete fungus> 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
- 238000001802 infusion Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000005498 polishing 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
- 239000002002 slurry 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
- 239000000463 material Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 240000008415 Lactuca sativa Species 0.000 abstract 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 2
- 244000197580 Poria cocos Species 0.000 abstract 2
- 235000008599 Poria cocos Nutrition 0.000 abstract 2
- 235000021332 kidney beans Nutrition 0.000 abstract 2
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 abstract 1
- 235000018365 Momordica dioica Nutrition 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 239000001102 lavandula vera Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000011903 nutritional therapy Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241000209094 Oryza Species 0.000 description 12
- 238000001914 filtration Methods 0.000 description 4
- 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
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 239000003205 fragrance Substances 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
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 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
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 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
- 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 a purple potato and purple kidney bean soup. The purple potato and purple kidney bean soup is made of following raw materials: purple potato, purple kidney beans, fragrant rice, lettuce, water, poria cocos, roselle, lavender, balsam pear leaves, dandelion, agar, stevioside and fructus schizandrae powder. A preparation method of the purple potato and purple kidney bean soup includes following steps: (1) preparing purple potato puree; (2) preparing purple kidney bean puree; (3) preparing fragrant rice paste; (4) preparing vegetable juice; (5) preparing a nutrient solution; (6) heating the agar after being soaked to dissolve the agar for standby application; (7) mixing the materials obtained from all the above steps, adding the stevioside, the fructus schizandrae powder and a proper amount of the water, boiling with high-temperature fire, stewing with slow fire, fetching the materials out when content of soluble solid is 80-90%, and then obtaining the finished product. According to the purple potato and purple kidney bean soup and the preparation method thereof, nutritive value is improved by bringing the nutritional ingredients of the purple potato, the purple kidney beans, the lettuce and the like into the soup and simultaneously adding the healthy beneficial ingredients of the poria cocos, the fructus schizandrae powder and the like, and the purple potato and purple kidney bean soup is rich in taste, and fragrant and tasty when eaten, and has good nutritional therapy health care effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of Rhizoma Steudnerae Henryanae purple circle bean 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 Rhizoma Steudnerae Henryanae purple circle bean 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 Rhizoma Steudnerae Henryanae purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Steudnerae Henryanae, purple 80～150 parts of bean of circle, 30～80 parts of scented rice, 10～30 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, Poria 5
～9 parts, 2～4 parts of Hibiscus Sabdariffa Linn, 2～3 parts of Garden lavender, 2～5 parts of Folium Momordicae Charantiae, 1～3 part of Herba Taraxaci, 1～2 part of agar, stevioside 7
～15 parts, 5～8 parts of Fructus Schisandrae Chinensis powder；
The manufacture method of described Rhizoma Steudnerae Henryanae purple circle bean thick soup, comprises the following steps:
(1), ripe Rhizoma Steudnerae Henryanae, 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 purple
Potato slurry is standby；
(2), choose purple circle bean, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6
～9 hours, polish pulping in beater in then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters,
Decontamination obtains purple circle bean 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 Caulis et Folium Lactucae Sativae 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 Poria, Hibiscus Sabdariffa Linn, Garden lavender, Folium Momordicae Charantiae, Herba Taraxaci 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 Rhizoma Steudnerae Henryanae of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice paste of step (3) gained,
The vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add stevioside, five
Taste 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 Rhizoma Steudnerae Henryanae, purple circle bean, Caulis et Folium Lactucae Sativae are incorporated into thick soup food
Central, add the health care beneficiating ingredients such as Poria, Fructus Schisandrae Chinensis 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 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 Rhizoma Steudnerae Henryanae purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Rhizoma Steudnerae Henryanae, purple 80 parts of bean of circle, 30 parts of scented rice, 10 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, 5 parts of Poria, 2 parts of Hibiscus Sabdariffa Linn, Garden lavender
2 parts, 2 parts of Folium Momordicae Charantiae, 1 part of Herba Taraxaci, 1 part of agar, 7 parts of stevioside, 5 parts of Fructus Schisandrae Chinensis powder；
The manufacture method of described Rhizoma Steudnerae Henryanae purple circle bean thick soup, comprises the following steps:
(1), ripe Rhizoma Steudnerae Henryanae, 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 Steudnerae Henryanae slurry
Standby；
(2), choose purple circle bean, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6
Hour, polish pulping in beater in then steaming and decocting 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, decontamination
Obtain purple circle bean 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 Caulis et Folium Lactucae Sativae remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Poria, Hibiscus Sabdariffa Linn, Garden lavender, Folium Momordicae Charantiae, Herba Taraxaci 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 Rhizoma Steudnerae Henryanae of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice paste of step (3) gained,
The vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add stevioside, five
Taste 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 Rhizoma Steudnerae Henryanae purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Rhizoma Steudnerae Henryanae, purple 150 parts of bean of circle, 80 parts of scented rice, 30 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, 9 parts of Poria, 4 parts of Hibiscus Sabdariffa Linn, smoked clothing
3 parts of grass, 5 parts of Folium Momordicae Charantiae, 3 parts of Herba Taraxaci, 2 parts of agar, 15 parts of stevioside, 8 parts of Fructus Schisandrae Chinensis powder；
The manufacture method of described Rhizoma Steudnerae Henryanae purple circle bean thick soup, comprises the following steps:
(1), ripe Rhizoma Steudnerae Henryanae, 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 Steudnerae Henryanae slurry
Standby；
(2), choose purple circle bean, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 9
Hour, polish pulping in beater in then steaming and decocting 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, decontamination
Obtain purple circle bean 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 Caulis et Folium Lactucae Sativae remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Poria, Hibiscus Sabdariffa Linn, Garden lavender, Folium Momordicae Charantiae, Herba Taraxaci 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 Rhizoma Steudnerae Henryanae of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice paste of step (3) gained,
The vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add stevioside, five
Taste 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 Rhizoma Steudnerae Henryanae, purple circle bean, Caulis et Folium Lactucae Sativae in the middle of thick soup food, adds Fu simultaneously
The health care beneficiating ingredient such as Siberian cocklebur, Fructus Schisandrae Chinensis powder, the nutritive value that improve combination food is so as to rich in proteins 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, 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 Rhizoma Steudnerae Henryanae purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Steudnerae Henryanae, purple 80～150 parts of bean of circle, 30～80 parts of scented rice, 10～30 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, Poria 5～9
Part, 2～4 parts of Hibiscus Sabdariffa Linn, 2～3 parts of Garden lavender, 2～5 parts of Folium Momordicae Charantiae, 1～3 part of Herba Taraxaci, 1～2 part of agar, stevioside 7～15
Part, 5～8 parts of Fructus Schisandrae Chinensis powder；
The manufacture method of described Rhizoma Steudnerae Henryanae purple circle bean thick soup, comprises the following steps:
(1), ripe Rhizoma Steudnerae Henryanae, 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 Steudnerae Henryanae slurry
Standby；
(2), choose purple circle bean, 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 purple circle bean 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 Caulis et Folium Lactucae Sativae 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 Poria, Hibiscus Sabdariffa Linn, Garden lavender, Folium Momordicae Charantiae, Herba Taraxaci 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), the Rhizoma Steudnerae Henryanae of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice of step (3) gained are pasted, step
(4) the agar mixing of the vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained, adds stevioside, Fructus Schisandrae Chinensis
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 |
|---|---|---|---|
| CN201610688367.6A CN106343453A (en) | 2016-08-19 | 2016-08-19 | Purple potato and purple kidney bean soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688367.6A CN106343453A (en) | 2016-08-19 | 2016-08-19 | Purple potato and purple kidney bean soup and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106343453A true CN106343453A (en) | 2017-01-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610688367.6A Withdrawn CN106343453A (en) | 2016-08-19 | 2016-08-19 | Purple potato and purple kidney bean soup and preparation method thereof |
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| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610688367.6A patent/CN106343453A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
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