CN106360519A - Kiwi fruit-pea thick soup and manufacturing method thereof - Google Patents
Kiwi fruit-pea thick soup and manufacturing method thereof Download PDFInfo
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- CN106360519A CN106360519A CN201610686132.3A CN201610686132A CN106360519A CN 106360519 A CN106360519 A CN 106360519A CN 201610686132 A CN201610686132 A CN 201610686132A CN 106360519 A CN106360519 A CN 106360519A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract 6
- 235000009434 Actinidia chinensis Nutrition 0.000 title abstract 3
- 244000298715 Actinidia chinensis Species 0.000 title 1
- 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 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 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
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 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 10
- 241000209094 Oryza Species 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 238000005498 polishing Methods 0.000 claims description 6
- 244000171263 Ribes grossularia Species 0.000 claims description 5
- 235000002357 Ribes grossularia 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
- 238000000034 method Methods 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
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 241000282553 Macaca Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract description 2
- 244000298697 Actinidia deliciosa Species 0.000 abstract 5
- 240000004713 Pisum sativum Species 0.000 abstract 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract 3
- 244000046146 Pueraria lobata Species 0.000 abstract 3
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 3
- 240000005528 Arctium lappa Species 0.000 abstract 2
- 235000003130 Arctium lappa Nutrition 0.000 abstract 2
- 235000008078 Arctium minus Nutrition 0.000 abstract 2
- 241001412304 Ixeris Species 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 244000206519 Michelia figo Species 0.000 abstract 1
- 235000015864 Michelia figo Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 240000007164 Salvia officinalis Species 0.000 abstract 1
- 235000002912 Salvia officinalis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000002020 sage Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241000219780 Pueraria Species 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
- 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
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 244000183278 Nephelium litchi Species 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
- 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
- 235000004213 low-fat Nutrition 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 kiwi fruit-pea thick soup. The kiwi fruit-pea thick soup is prepared from kiwi fruits, peas, glutinous rice, all-grass of Chinese Ixeris, water, burdock, Michelia figo, common sage herb, fresh bamboo leaves, orange peel, agar, glucose and powder of root of kudzu vine. The manufacturing method comprises 1, preparing kiwi fruit slurry, 2, preparing pea paste, 3, preparing glutinous rice paste, 4, preparing a vegetable juice, 5, preparing a nutrient solution, 6, immersing agar and heating to melt the agar for nest use, and 7, mixing the materials obtained the above steps, adding glucose, powder of root of kudzu vine and a proper amount of water into the mixture, boiling the mixture by a big fire, then boiling the mixture through a small fire until the soluble solid content is in a range of 80-90% and taking the product out of the pot. Through use of nutrients such as kiwi fruits, peas and all-grass of Chinese Ixeris in paste and use of beneficial health components such as burdock and powder of root of kudzu vine, a nutrition value is improved, abundant tastes are obtained, a delicate fragrance is obtained and good dietotherapy health care effects are obtained.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of Fructus actinidiae chinensiss Semen Pisi sativi 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 actinidiae chinensiss Semen Pisi sativi 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 Fructus actinidiae chinensiss Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Fructus actinidiae chinensiss, 80～150 parts of Semen Pisi sativi, 30～80 parts of Oryza glutinosa, bitter 10～30 parts of dish of ink, appropriate amount of water, Fructus Arctii
5～9 parts, 2～4 parts of HANXIAOHUA, 2～3 parts of Herba Salviae Plebeiae, 2～5 parts of fresh Folium Bambusae, 1～3 part of orange skin, 1～2 part of agar, glucose 7
～15 parts, 5～8 parts of powder of Radix Puerariae；
The manufacture method of described Fructus actinidiae chinensiss Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Fructus actinidiae chinensiss, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, is polished into
Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain
Standby to gooseberry；
(2), choose Semen Pisi sativi, 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 Pisi sativi 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 the dish remove impurity of bitter ink, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, HANXIAOHUA, Herba Salviae Plebeiae, fresh Folium Bambusae, the cleaning of orange skin, 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 gooseberry of step (1) gained, the Semen Pisi sativi 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, adds glucose, Pueraria lobota
Root 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, by the nutritional labelings such as Fructus actinidiae chinensiss, Semen Pisi sativi, bitter ink dish are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredients such as Fructus Arctii, powder of Radix Puerariae 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 Fructus actinidiae chinensiss Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Fructus actinidiae chinensiss, 80 parts of Semen Pisi sativi, 30 parts of Oryza glutinosa, bitter 10 parts of dish of ink, appropriate amount of water, 5 parts of Fructus Arctii, 2 parts of HANXIAOHUA, Fructus Litchi
2 parts of grass, 2 parts of fresh Folium Bambusae, 1 part of orange skin, 1 part of agar, 7 parts of glucose, 5 parts of powder of Radix Puerariae；
The manufacture method of described Fructus actinidiae chinensiss Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Fructus actinidiae chinensiss, 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
Heat infusion with slow fire, 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 macaque
Peach pulp is standby；
(2), choose Semen Pisi sativi, 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 Pisi sativi 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 the dish remove impurity of bitter ink, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, HANXIAOHUA, Herba Salviae Plebeiae, fresh Folium Bambusae, the cleaning of orange skin, 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 gooseberry of step (1) gained, the Semen Pisi sativi 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, adds glucose, Pueraria lobota
Root 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 Fructus actinidiae chinensiss Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Fructus actinidiae chinensiss, 150 parts of Semen Pisi sativi, 80 parts of Oryza glutinosa, bitter 30 parts of dish of ink, appropriate amount of water, 9 parts of Fructus Arctii, 4 parts of HANXIAOHUA, litchi
3 parts of branch grass, 5 parts of fresh Folium Bambusae, 3 parts of orange skin, 2 parts of agar, 15 parts of glucose, 8 parts of powder of Radix Puerariae；
The manufacture method of described Fructus actinidiae chinensiss Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Fructus actinidiae chinensiss, 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
Heat infusion with slow fire, 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 macaque
Peach pulp is standby；
(2), choose Semen Pisi sativi, 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 Pisi sativi 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 the dish remove impurity of bitter ink, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, HANXIAOHUA, Herba Salviae Plebeiae, fresh Folium Bambusae, the cleaning of orange skin, 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 gooseberry of step (1) gained, the Semen Pisi sativi 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, adds glucose, Pueraria lobota
Root 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 Fructus actinidiae chinensiss, Semen Pisi sativi, bitter ink dish in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Fructus Arctii, powder of Radix Puerariae, 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 Fructus actinidiae chinensiss Semen Pisi sativi thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Fructus actinidiae chinensiss, 80～150 parts of Semen Pisi sativi, 30～80 parts of Oryza glutinosa, bitter 10～30 parts of dish of ink, appropriate amount of water, Fructus Arctii 5～9
Part, 2～4 parts of HANXIAOHUA, 2～3 parts of Herba Salviae Plebeiae, 2～5 parts of fresh Folium Bambusae, 1～3 part of orange skin, 1～2 part of agar, glucose 7～15
Part, 5～8 parts of powder of Radix Puerariae；
The manufacture method of described Fructus actinidiae chinensiss Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe Fructus actinidiae chinensiss, 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
Heat infusion with slow fire, 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 macaque
Peach pulp is standby；
(2), choose Semen Pisi sativi, 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 Pisi sativi 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 the dish remove impurity of bitter ink, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, HANXIAOHUA, Herba Salviae Plebeiae, fresh Folium Bambusae, the cleaning of orange skin, 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 gooseberry of step (1) gained, the Semen Pisi sativi 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 glucose, powder of Radix Puerariae
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686132.3A CN106360519A (en) | 2016-08-18 | 2016-08-18 | Kiwi fruit-pea thick soup and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686132.3A CN106360519A (en) | 2016-08-18 | 2016-08-18 | Kiwi fruit-pea thick soup and manufacturing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106360519A true CN106360519A (en) | 2017-02-01 |
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| CN201610686132.3A Withdrawn CN106360519A (en) | 2016-08-18 | 2016-08-18 | Kiwi fruit-pea thick soup and manufacturing method thereof |
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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
- 2016-08-18 CN CN201610686132.3A patent/CN106360519A/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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