CN106360512A - Bergamot pear and lotus seed soup and making method thereof - Google Patents
Bergamot pear and lotus seed soup and making method thereof Download PDFInfo
- Publication number
- CN106360512A CN106360512A CN201610696898.XA CN201610696898A CN106360512A CN 106360512 A CN106360512 A CN 106360512A CN 201610696898 A CN201610696898 A CN 201610696898A CN 106360512 A CN106360512 A CN 106360512A
- Authority
- CN
- China
- Prior art keywords
- water
- parts
- soup
- agar
- gained
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 34
- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 18
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 6
- 244000179970 Monarda didyma Species 0.000 title abstract 7
- 235000010672 Monarda didyma Nutrition 0.000 title abstract 7
- 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
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 9
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 9
- 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
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 25
- 239000012535 impurity Substances 0.000 claims description 13
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 8
- 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
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 238000005498 polishing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 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
- 239000002994 raw material Substances 0.000 claims description 4
- 230000003716 rejuvenation Effects 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 abstract description 29
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000021017 pears Nutrition 0.000 abstract description 2
- 235000010419 agar Nutrition 0.000 abstract 4
- 244000018633 Prunus armeniaca Species 0.000 abstract 3
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 3
- 241001076416 Dendrobium tosaense Species 0.000 abstract 2
- 240000008415 Lactuca sativa Species 0.000 abstract 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 2
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 2
- 244000067645 Wedelia chinensis Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 6
- 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
- 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
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000002360 preparation method Methods 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
- 239000004615 ingredient Substances 0.000 description 2
- 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
- 240000004178 Anthoxanthum odoratum Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 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
- 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
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 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 bergamot pear and lotus seed soup. The bergamot pear and lotus seed soup is produced from bergamot pears, lotus seeds, glutinous rice, lettuce, water, Dendrobium officinale, Hibiscus sabdariffa, Wedelia chinensis, Helianthus tuberosus, agar, high fructose corn syrup and apricot kernel powder. A making method of the bergamot pear and lotus seed soup comprises the following steps: 1, making a bergamot pear pulp; 2, making a lotus seed paste; 3, making a glutinous rice paste; 4, making a vegetable juice; 5, making a nutritional solution; 6, immersing agar, and heating the immersed agar until the immersed agar is dissolved; and 7, mixing all materials obtained in all above steps, adding the high fructose corn syrup, the apricot kernel powder and a proper amount of water, boiling the above obtained mixture with strong fire, boiling the boiling mixture with weak fire, and taking the obtained soup out of a pot when the content of soluble solids reaches 80-90%. The bergamot pear, the lotus seeds, lettuce and other nutrient components are introduced to the soup, and Dendrobium officinale, the apricot kernel powder and other healthcare beneficial components are added, so the soup has the advantages of improved nutritional values, abundant mouthfeel, delicate fragrance and tasty taste, and good dietotherapy healthcare effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of fragrant pear 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 fragrant pear 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 fragrant pear lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of fragrant pear, 80～150 parts of Semen Nelumbinis, 30～80 parts of Oryza glutinosa, 10～30 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, Herba Dendrobii
5～9 parts, 2～4 parts of Hibiscus Sabdariffa Linn, rejuvenate grass 2～3 parts, 2～5 parts of Herba Arctii leaf, 1～3 part of Jerusalem artichoke, 1～2 part of agar, high fructose syrup 7
～15 parts, 5～8 parts of Semen Armeniacae Amarum powder；
The manufacture method of described fragrant pear lotus seed soup, comprises the following steps:
(1), ripe fragrant 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,
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 perfume (or spice)
Pears 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 Oryza glutinosa 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 Herba Dendrobii, Hibiscus Sabdariffa Linn, grass of rejuvenating, Herba Arctii leaf, Jerusalem artichoke cleaning, plus 6～10 times of water room temperature leachings
Bubble 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 fragrant pear 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, Fructus Pruni
Core 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 thick soup food taste, is worked as by the nutritional labelings such as fragrant pear, Semen Nelumbinis, Caulis et Folium Lactucae Sativae are incorporated into thick soup food
In, add the health care beneficiating ingredients such as Herba Dendrobii, Semen Armeniacae Amarum 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 fragrant pear lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of fragrant pear, 80 parts of Semen Nelumbinis, 30 parts of Oryza glutinosa, 10 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, 5 parts of Herba Dendrobii, 2 parts of Hibiscus Sabdariffa Linn, the return of spring
2 parts of grass, 2 parts of Herba Arctii leaf, 1 part of Jerusalem artichoke, 1 part of agar, 7 parts of high fructose syrup, 5 parts of Semen Armeniacae Amarum powder；
The manufacture method of described fragrant pear lotus seed soup, comprises the following steps:
(1), ripe fragrant 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 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 fragrant pear 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 Oryza glutinosa 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 Herba Dendrobii, Hibiscus Sabdariffa Linn, grass of rejuvenating, Herba Arctii leaf, Jerusalem artichoke cleaning, plus 6 times of water soak at room temperature 10
Hour, 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 fragrant pear 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, Fructus Pruni
Core 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 fragrant pear lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of fragrant pear, 150 parts of Semen Nelumbinis, 80 parts of Oryza glutinosa, 30 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, 9 parts of Herba Dendrobii, Hibiscus Sabdariffa Linn 4 part, time
3 parts of spring grass, 5 parts of Herba Arctii leaf, 3 parts of Jerusalem artichoke, 2 parts of agar, 15 parts of high fructose syrup, 8 parts of Semen Armeniacae Amarum powder；
The manufacture method of described fragrant pear lotus seed soup, comprises the following steps:
(1), ripe fragrant 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 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 fragrant pear 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 Oryza glutinosa 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 Herba Dendrobii, Hibiscus Sabdariffa Linn, grass of rejuvenating, Herba Arctii leaf, Jerusalem artichoke cleaning, plus 10 times of water soak at room temperature 5
Hour, 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 fragrant pear 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, Fructus Pruni
Core 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 nutritional labelings such as fragrant pear, Semen Nelumbinis, Caulis et Folium Lactucae Sativae in the middle of thick soup food, adds iron sheet simultaneously
The health care beneficiating ingredient such as Herba Dendrobii, Semen Armeniacae Amarum 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 fragrant pear lotus seed soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of fragrant pear, 80～150 parts of Semen Nelumbinis, 30～80 parts of Oryza glutinosa, 10～30 parts of Caulis et Folium Lactucae Sativae, appropriate amount of water, Herba Dendrobii 5～9
Part, 2～4 parts of Hibiscus Sabdariffa Linn, rejuvenate 2～3 parts of grass, 2～5 parts of Herba Arctii leaf, 1～3 part of Jerusalem artichoke, 1～2 part of agar, high fructose syrup 7～15
Part, 5～8 parts of Semen Armeniacae Amarum powder；
The manufacture method of described fragrant pear lotus seed soup, comprises the following steps:
(1), ripe fragrant 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 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 fragrant pear 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 Oryza glutinosa 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), by mixing after Herba Dendrobii, Hibiscus Sabdariffa Linn, grass of rejuvenating, Herba Arctii leaf, 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 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 fragrant pear 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, Semen Armeniacae Amarum 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 |
|---|---|---|---|
| CN201610696898.XA CN106360512A (en) | 2016-08-20 | 2016-08-20 | Bergamot pear and lotus seed soup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696898.XA CN106360512A (en) | 2016-08-20 | 2016-08-20 | Bergamot pear and lotus seed soup and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360512A true CN106360512A (en) | 2017-02-01 |
Family
ID=57878777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610696898.XA Withdrawn CN106360512A (en) | 2016-08-20 | 2016-08-20 | Bergamot pear and lotus seed soup and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360512A (en) |
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 CN201610696898.XA patent/CN106360512A/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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106235205A (en) | A kind of honey peach lotus seed soup and preparation method thereof | |
| CN106262340A (en) | A kind of Fructus Melo Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106360512A (en) | Bergamot pear and lotus seed soup and making method thereof | |
| CN106360528A (en) | Lotus root and purple kidney bean soup and making method thereof | |
| CN106376881A (en) | Muskmelon-lotus seed thick soup and preparing method thereof | |
| CN106360526A (en) | Cucumber and pea soup and making method thereof | |
| CN106343450A (en) | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis | |
| CN106360527A (en) | Rose apple and purple kidney bean soup and making method thereof | |
| CN106307375A (en) | Muskmelon and lotus nut thick soup and making method thereof | |
| CN106722643A (en) | A kind of pumpkin black soya bean custard and preparation method thereof | |
| CN106235196A (en) | A kind of Fructus Luffae Semen Pisi sativi thick soup and preparation method thereof | |
| CN106333318A (en) | Walnut and lotus-nuts sweet soup and preparation method thereof | |
| CN106333317A (en) | Lotus root and Chinese chestnut soup and preparation method thereof | |
| CN106360521A (en) | Sweet potato-purple speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360536A (en) | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106579208A (en) | Papaya pea soup and production method thereof | |
| CN106376880A (en) | Luffa-red speckled kidney bean thick soup and preparing method thereof | |
| CN106333319A (en) | Lotus root lotus seed soup and production method thereof | |
| CN106262455A (en) | A kind of fragrant pear Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106107825A (en) | A kind of Fructus Melo Semen Pisi sativi thick soup and preparation method thereof | |
| CN106360529A (en) | Chinese yam and pea thick soup and preparation method thereof | |
| CN106360523A (en) | Muskmelon-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106343449A (en) | Lotus seed thick soup with cucumber and making method thereof | |
| CN106235206A (en) | A kind of Fructus Sechii edulis Semen Pisi sativi thick soup and preparation method thereof | |
| CN106262478A (en) | A kind of fragrant pear opal bean thick soup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170201 |