CN106360522A - Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof - Google Patents
Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof Download PDFInfo
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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)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses Nanguo pear-purple speckled kidney bean thick soup. The Nanguo pear-purple speckled kidney bean thick soup is prepared from Nanguo pears, purple speckled kidney beans, pearl rice, cabbage, water, hericium erinaceus, flos farfarae, juncus effuses, perilla leaves, orange peel, agar, stevioside and sea cucumber polypeptide. The manufacturing method comprises 1, preparing Nanguo pear slurry, 2, preparing purple speckled kidney bean paste, 3, preparing pearl 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 stevioside, sea cucumber polypeptide 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 Nanguo pears, purple speckled kidney beans and cabbage in paste and use of beneficial health components such as hericium erinaceus and sea cucumber polypeptide, 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 Nanguo Pear 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 Nanguo Pear purple circle bean thick soup and preparation method thereof, joined by science
Side, improves nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste,
The delicate fragrance of food 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 Nanguo Pear 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 Nanguo Pear, purple 80～150 parts of bean of circle, 30～80 parts of pearl rice, 10～30 parts of Chinese cabbage, appropriate amount of water, monkey
5～9 parts of mushroom of head, 2～4 parts of Flos Farfarae, 2～3 parts of Medulla Junci, 2～5 parts of Folium Perillae, 1～3 part of orange skin, 1～2 part of agar, sweet
7～15 parts of inulin, 5～8 parts of sea cucumber peptide；
The manufacture method of described Nanguo Pear purple circle bean thick soup, comprises the following steps:
(1), ripe Nanguo Pear, 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
Starch standby to Nanguo Pear；
(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 pearl rice eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, be heated to 90～100
Persistently boil after DEG C 6～10 minutes, obtain rice paste；
(4), by Chinese cabbage remove impurity, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Medulla Junci, Folium Perillae, the cleaning of orange skin, 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), by the purple rice justifying bean mud, step (3) gained of the Nanguo Pear slurry of step (1) gained, step (2) gained
Paste, the agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
Sea cucumber peptide and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot 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 Nanguo Pear, purple circle bean, Chinese cabbage are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredients such as Hericium erinaceus (Bull. Ex Fr.) Pers., sea cucumber peptide, the nutritive value that improve combination food is so as to be rich in simultaneously
Protein 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 Nanguo Pear 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 Nanguo Pear, purple 80 parts of bean of circle, 30 parts of pearl rice, 10 parts of Chinese cabbage, appropriate amount of water, 5 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 2 parts of Flos Farfarae,
2 parts of Medulla Junci, 2 parts of Folium Perillae, 1 part of orange skin, 1 part of agar, 7 parts of stevioside, 5 parts of sea cucumber peptide；
The manufacture method of described Nanguo Pear purple circle bean thick soup, comprises the following steps:
(1), ripe Nanguo 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
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 south fruit
Pears 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
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 pearl rice eluriate clean after, 20～30 DEG C of water temperature soak 6 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 10 minutes, obtain rice paste；
(4), by Chinese cabbage remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Medulla Junci, Folium Perillae, the cleaning of orange skin, 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), by the purple rice justifying bean mud, step (3) gained of the Nanguo Pear slurry of step (1) gained, step (2) gained
Paste, the agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
Sea cucumber peptide and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
Embodiment 2:
A kind of Nanguo Pear 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 Nanguo Pear, purple 150 parts of bean of circle, 80 parts of pearl rice, 30 parts of Chinese cabbage, appropriate amount of water, 9 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae 4
Part, 3 parts of Medulla Junci, 5 parts of Folium Perillae, 3 parts of orange skin, 2 parts of agar, 15 parts of stevioside, 8 parts of sea cucumber peptide；
The manufacture method of described Nanguo Pear purple circle bean thick soup, comprises the following steps:
(1), ripe Nanguo 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
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 south fruit
Pears 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 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 pearl rice eluriate clean after, 20～30 DEG C of water temperature soak 10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6 minutes, obtain rice paste；
(4), by Chinese cabbage remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Medulla Junci, Folium Perillae, the cleaning of orange skin, 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), by the purple rice justifying bean mud, step (3) gained of the Nanguo Pear slurry of step (1) gained, step (2) gained
Paste, the agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
Sea cucumber peptide and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as Nanguo Pear, purple circle bean, Chinese cabbage in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Hericium erinaceus (Bull. Ex Fr.) Pers., sea cucumber peptide, the nutritive value that improve combination food is so as to rich in proteins and carbon hydrate
Thing 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 Nanguo Pear 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 Nanguo Pear, purple 80～150 parts of bean of circle, 30～80 parts of pearl rice, 10～30 parts of Chinese cabbage, appropriate amount of water, Hericium erinaceus (Bull. Ex Fr.) Pers.
5～9 parts, 2～4 parts of Flos Farfarae, 2～3 parts of Medulla Junci, 2～5 parts of Folium Perillae, 1～3 part of orange skin, 1～2 part of agar, stevioside 7
～15 parts, 5～8 parts of sea cucumber peptide；
The manufacture method of described Nanguo Pear purple circle bean thick soup, comprises the following steps:
(1), ripe Nanguo 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
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 south fruit
Pears 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 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 pearl rice eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6～10 minutes, obtain rice paste；
(4), by Chinese cabbage remove impurity, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Medulla Junci, Folium Perillae, 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 dissolve, mistake
Filter off the removal of impurity, standby；
(7), the Nanguo Pear of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice of step (3) gained are pasted, step
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds stevioside, Stichopus japonicuss
Peptide and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692795.6A CN106360522A (en) | 2016-08-18 | 2016-08-18 | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692795.6A CN106360522A (en) | 2016-08-18 | 2016-08-18 | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof |
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| CN106360522A true CN106360522A (en) | 2017-02-01 |
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Citations (5)
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|---|---|---|---|---|
| CN103027220A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean, red date and flos farfarae soup and making method thereof |
| CN103039981A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-konjac soup and preparation method thereof |
| CN103039983A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Soup with white fruit nuts and small red beans and preparation method thereof |
| CN103039770A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and taro soup and preparation 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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- 2016-08-18 CN CN201610692795.6A patent/CN106360522A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027220A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean, red date and flos farfarae soup and making method thereof |
| CN103039981A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-konjac soup and preparation method thereof |
| CN103039983A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Soup with white fruit nuts and small red beans and preparation method thereof |
| CN103039770A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and taro soup and preparation 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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Application publication date: 20170201 |