CN106360513A - Muskmelon and Chinese chestnut soup and making method thereof - Google Patents
Muskmelon and Chinese chestnut soup and making method thereof Download PDFInfo
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- CN106360513A CN106360513A CN201610697346.0A CN201610697346A CN106360513A CN 106360513 A CN106360513 A CN 106360513A CN 201610697346 A CN201610697346 A CN 201610697346A CN 106360513 A CN106360513 A CN 106360513A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 6
- 244000241257 Cucumis melo Species 0.000 title abstract description 8
- 235000006667 Aleurites moluccana Nutrition 0.000 title abstract 7
- 240000004957 Castanea mollissima Species 0.000 title abstract 7
- 235000018244 Castanea mollissima Nutrition 0.000 title abstract 7
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 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
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 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
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 18
- 239000012535 impurity Substances 0.000 claims description 12
- 235000019890 Amylum Nutrition 0.000 claims description 10
- 240000006740 Cichorium endivia Species 0.000 claims description 10
- 235000003733 chicria Nutrition 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 8
- 241000209094 Oryza Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 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
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 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
- 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
- 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
- 235000010419 agar Nutrition 0.000 abstract 4
- 240000002853 Nelumbo nucifera Species 0.000 abstract 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 3
- 235000019698 starch Nutrition 0.000 abstract 3
- 239000008107 starch Substances 0.000 abstract 3
- 241000371652 Curvularia clavata Species 0.000 abstract 2
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 2
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 2
- 244000046738 asparagus lettuce Species 0.000 abstract 2
- 235000006705 asparagus lettuce Nutrition 0.000 abstract 2
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 244000215777 Plumeria rubra Species 0.000 abstract 1
- 235000013087 Plumeria rubra Nutrition 0.000 abstract 1
- 244000228451 Stevia rebaudiana Species 0.000 abstract 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 abstract 1
- 244000126014 Valeriana officinalis Species 0.000 abstract 1
- 235000013832 Valeriana officinalis Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 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
- 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
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000009844 Cucumis melo var conomon Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 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
- 235000008434 ginseng Nutrition 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a muskmelon and Chinese chestnut soup. The muskmelon and Chinese chestnut soup is produced from muskmelons, Chinese chestnut kernels, black rice, asparagus lettuce, water, Salvia miltiorrhiza, Plumeria rubra, Valeriana officinalis L., Stevia rebaudiana, hawthorn fruit, agar, high fructose corn syrup and lotus root starch. A making method of the muskmelon and Chinese chestnut soup comprises the following steps: 1, making a muskmelon pulp; 2, making a Chinese chestnut kernel paste; 3, making a black 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 high fructose corn syrup, lotus root starch 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%. Muskmelons, Chinese chestnut kernels, asparagus lettuce and other nutrient components are introduced to the soup, and Salvia miltiorrhiza, lotus root starch 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 Fructus Melo Semen Castaneae 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 Fructus Melo Semen Castaneae thick 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 Fructus Melo Semen Castaneae thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Fructus Melo, 80～150 parts of kernel of Semen Castaneae Mollissimae, 30～80 parts of fructus zizaniae caduciflorae, 10～30 parts of endive sprout, appropriate amount of water, Radix Salviae Miltiorrhizae 5
～9 parts, 2～4 parts of Flos Plumeriae Acutifoliae, 2～3 parts of Rhizoma et radix valerianae, 2～5 parts of Folium Chrysanthemi, 1～3 part of Fructus Crataegi, 1～2 part of agar, high fructose syrup 7～
15 parts, 5～8 parts of Amylum Nelumbinis Rhizomatis；
The manufacture method of described Fructus Melo Semen Castaneae thick soup, comprises the following steps:
(1), ripe Fructus Melo, 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 sweet
Melon slurry is standby；
(2), choose kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae mud；
(3), will fructus zizaniae caduciflorae 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 endive sprout 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 Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Rhizoma et radix valerianae, Folium Chrysanthemi, Fructus Crataegi 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 molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the Fructus Melo slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition high fructose syrup,
Amylum Nelumbinis Rhizomatis 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, by the nutritional labelings such as Fructus Melo, kernel of Semen Castaneae Mollissimae, endive sprout are incorporated into thick soup food
Central, add Radix Salviae Miltiorrhizae, the health care beneficiating ingredient such as Amylum Nelumbinis Rhizomatis simultaneously, improve the nutritive value of combination food so as to rich in proteins
With 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, stomach invigorating, lung moistening, the effects such as 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 Fructus Melo Semen Castaneae thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Fructus Melo, 80 parts of kernel of Semen Castaneae Mollissimae, 30 parts of fructus zizaniae caduciflorae, 10 parts of endive sprout, appropriate amount of water, 5 parts of Radix Salviae Miltiorrhizae, 2 parts of Flos Plumeriae Acutifoliae, Rhizoma et radix valerianae 2
Part, 2 parts of Folium Chrysanthemi, 1 part of Fructus Crataegi, 1 part of agar, 7 parts of high fructose syrup, 5 parts of Amylum Nelumbinis Rhizomatis；
The manufacture method of described Fructus Melo Semen Castaneae thick soup, comprises the following steps:
(1), ripe Fructus Melo, 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 Fructus Melo slurry
Standby；
(2), choose kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae mud；
(3), will fructus zizaniae caduciflorae 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 endive sprout remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Rhizoma et radix valerianae, Folium Chrysanthemi, Fructus Crataegi cleaning, plus 6 times of water soak at room temperature 10 hours, so
60～70 DEG C of heating of keeping temperature afterwards 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 Fructus Melo slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition high fructose syrup,
Amylum Nelumbinis Rhizomatis 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 Fructus Melo Semen Castaneae thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Fructus Melo, 150 parts of kernel of Semen Castaneae Mollissimae, 80 parts of fructus zizaniae caduciflorae, 30 parts of endive sprout, appropriate amount of water, 9 parts of Radix Salviae Miltiorrhizae, 4 parts of Flos Plumeriae Acutifoliae, Rhizoma et radix valerianae
3 parts, 5 parts of Folium Chrysanthemi, 3 parts of Fructus Crataegi, 2 parts of agar, 15 parts of high fructose syrup, 8 parts of Amylum Nelumbinis Rhizomatis；
The manufacture method of described Fructus Melo Semen Castaneae thick soup, comprises the following steps:
(1), ripe Fructus Melo, 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 Fructus Melo slurry
Standby；
(2), choose kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae mud；
(3), will fructus zizaniae caduciflorae 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 endive sprout remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Rhizoma et radix valerianae, Folium Chrysanthemi, Fructus Crataegi cleaning, plus 10 times of water soak at room temperature 5 hours, so
60～70 DEG C of heating of keeping temperature afterwards 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 Fructus Melo slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition high fructose syrup,
Amylum Nelumbinis Rhizomatis 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 Fructus Melo, kernel of Semen Castaneae Mollissimae, endive sprout in the middle of thick soup food, is added red simultaneously
The health care beneficiating ingredient such as ginseng, Amylum Nelumbinis Rhizomatis, improve the nutritive value of combination food 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, stomach invigorating, profit
Lung, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of Fructus Melo Semen Castaneae thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Fructus Melo, 80～150 parts of kernel of Semen Castaneae Mollissimae, 30～80 parts of fructus zizaniae caduciflorae, 10～30 parts of endive sprout, appropriate amount of water, Radix Salviae Miltiorrhizae 5～9
Part, 2～4 parts of Flos Plumeriae Acutifoliae, 2～3 parts of Rhizoma et radix valerianae, 2～5 parts of Folium Chrysanthemi, 1～3 part of Fructus Crataegi, 1～2 part of agar, high fructose syrup 7～15
Part, 5～8 parts of Amylum Nelumbinis Rhizomatis；
The manufacture method of described Fructus Melo Semen Castaneae thick soup, comprises the following steps:
(1), ripe Fructus Melo, 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 Fructus Melo slurry
Standby；
(2), choose kernel of Semen Castaneae Mollissimae, 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 kernel of Semen Castaneae Mollissimae mud；
(3), will fructus zizaniae caduciflorae 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 endive sprout 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 Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Rhizoma et radix valerianae, Folium Chrysanthemi, Fructus Crataegi cleaning, plus 6～10 times of water soak at room temperature 5～10 are little
When, 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 Fructus Melo slurry of step (1) gained, the kernel of Semen Castaneae Mollissimae mud of step (2) gained, step (3) gained, step
(4) the agar mixing of the vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained, adds high fructose syrup, Amylum Nelumbinis Rhizomatis
And suitable quantity of water, stir, 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 |
|---|---|---|---|
| CN201610697346.0A CN106360513A (en) | 2016-08-21 | 2016-08-21 | Muskmelon and Chinese chestnut soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697346.0A CN106360513A (en) | 2016-08-21 | 2016-08-21 | Muskmelon and Chinese chestnut soup and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106360513A true CN106360513A (en) | 2017-02-01 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-21 CN CN201610697346.0A patent/CN106360513A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
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Application publication date: 20170201 |