CN106360525A - Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof - Google Patents
Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof Download PDFInfo
- Publication number
- CN106360525A CN106360525A CN201610694271.0A CN201610694271A CN106360525A CN 106360525 A CN106360525 A CN 106360525A CN 201610694271 A CN201610694271 A CN 201610694271A CN 106360525 A CN106360525 A CN 106360525A
- Authority
- CN
- China
- Prior art keywords
- water
- parts
- gained
- rhizoma dioscoreae
- agar
- 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- Withdrawn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
- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 7
- 235000009508 confectionery Nutrition 0.000 title abstract description 4
- 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
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 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
- 235000013336 milk Nutrition 0.000 claims description 29
- 239000008267 milk Substances 0.000 claims description 29
- 210000004080 milk Anatomy 0.000 claims description 29
- 239000012535 impurity Substances 0.000 claims description 12
- 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
- 240000001579 Cirsium arvense Species 0.000 claims description 10
- 235000005918 Cirsium arvense Nutrition 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 8
- 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
- 238000004537 pulping Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000005498 polishing Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 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
- 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
- 244000017020 Ipomoea batatas Species 0.000 abstract 3
- 235000002678 Ipomoea batatas 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
- 235000021332 kidney beans Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000080767 Areca catechu Species 0.000 abstract 1
- 235000006226 Areca catechu Nutrition 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 abstract 1
- 244000024873 Mentha crispa Species 0.000 abstract 1
- 235000014749 Mentha crispa Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 238000001914 filtration Methods 0.000 description 4
- 241000190633 Cordyceps Species 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect 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
- 244000025254 Cannabis sativa Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 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
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sweet potato-light speckled kidney bean thick soup. The sweet potato-light speckled kidney bean thick soup is prepared from sweet potatoes, light speckled kidney beans, glutinous rice, cephalanoplos seyetum, water, burdock, betelnutpalm male flower, christina loosestrife herb, fresh bamboo leaves, spearmint, agar, stevioside and powder of Cordyceps militaris. The manufacturing method comprises 1, preparing sweet potato slurry, 2, preparing light speckled kidney bean 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 stevioside, powder of Cordyceps militaris 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 sweet potatoes, light speckled kidney beans and cephalanoplos seyetum in paste and use of beneficial health components such as burdock and powder of Cordyceps militaris, 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 Rhizoma Dioscoreae milk HUADOU thick soup and preparation method thereof.
Background technology
Thick soup is China's conventional food, is popular in national most area.Thick soup as a kind of sticky thick soup, mainly by meat, dish
And thickening soup is in harmonious proportion, also can add face becomes face thick soup, separately has the sweet sweet food made as bean paste, sugar etc..Because using thickening soup in a large number, add tune
With material etc. render palatable, food materials aspect is nearly all meat, and taste is heavier and heat is high.
With growth in the living standard, people increasingly pay attention to health diet, should hold principle balanced in nutrition, select
Absorption easy to digest, based on the food of cellulosic high and low fat low sugar, food greasy and that zest is big of should not taking food, and traditional
Thick soup taste heavier, nutritional labeling and mouthfeel also more single, have much room for improvement.
Content of the invention
The invention solves the problems that technical problem is to provide a kind of Rhizoma Dioscoreae milk HUADOU thick soup and preparation method thereof, by scientific formula,
Improve nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat it
Delicate fragrance is good to eat, and the effects such as having invigorating spleen to remove dampness, stomach invigorating, lung moistening, repose, Dietotherapy health effect projects.
The present invention be the technical scheme is that by solving above-mentioned technical problem
A kind of Rhizoma Dioscoreae milk HUADOU thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Dioscoreae, 80～150 parts of milk HUADOU, 30～80 parts of Oryza glutinosa, 10～30 parts of field thistle, appropriate amount of water, Fructus Arctii
5～9 parts, 2～4 parts of Flos Arecae, 2～3 parts of Herba Lysimachiae, 2～5 parts of fresh Folium Bambusae, 1～3 part of Herba Menthae Rotundifoliae, 1～2 part of agar, stevioside 7
～15 parts, 5～8 parts of Cordyceps militaris powder；
The manufacture method of described Rhizoma Dioscoreae milk HUADOU thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, 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 mountain
Taro slurry is standby；
(2), choose milk HUADOU, 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 milk HUADOU 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 field thistle 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 Fructus Arctii, Flos Arecae, Herba Lysimachiae, fresh Folium Bambusae, Herba Menthae Rotundifoliae cleaning, plus 6～10 times of water soak at room temperature 5
～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filtered, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the Rhizoma Dioscoreae slurry of step (1) gained, the milk HUADOU 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 stevioside, north
Cordycepses powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional thick soup food taste, by the nutritional labelings such as Rhizoma Dioscoreae, milk HUADOU, field thistle are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredients such as Fructus Arctii, Cordyceps militaris powder, 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 Rhizoma Dioscoreae milk HUADOU thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Rhizoma Dioscoreae, 80 parts of milk HUADOU, 30 parts of Oryza glutinosa, 10 parts of field thistle, appropriate amount of water, 5 parts of Fructus Arctii, 2 parts of Flos Arecae, money
2 parts of grass, 2 parts of fresh Folium Bambusae, 1 part of Herba Menthae Rotundifoliae, 1 part of agar, 7 parts of stevioside, 5 parts of Cordyceps militaris powder；
The manufacture method of described Rhizoma Dioscoreae milk HUADOU thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains Rhizoma Dioscoreae slurry
Standby；
(2), choose milk HUADOU, 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 milk HUADOU 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 field thistle remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, Flos Arecae, Herba Lysimachiae, fresh Folium Bambusae, Herba Menthae Rotundifoliae cleaning, plus 6 times of water soak at room temperature 10 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 1 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the Rhizoma Dioscoreae slurry of step (1) gained, the milk HUADOU 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 stevioside, north
Cordycepses powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
Embodiment 2:
A kind of Rhizoma Dioscoreae milk HUADOU thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Rhizoma Dioscoreae, 150 parts of milk HUADOU, 80 parts of Oryza glutinosa, 30 parts of field thistle, appropriate amount of water, 9 parts of Fructus Arctii, 4 parts of Flos Arecae, gold
3 parts of money grass, 5 parts of fresh Folium Bambusae, 3 parts of Herba Menthae Rotundifoliae, 2 parts of agar, 15 parts of stevioside, 8 parts of Cordyceps militaris powder；
The manufacture method of described Rhizoma Dioscoreae milk HUADOU thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 50 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains Rhizoma Dioscoreae slurry
Standby；
(2), choose milk HUADOU, 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 milk HUADOU 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 field thistle remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Fructus Arctii, Flos Arecae, Herba Lysimachiae, fresh Folium Bambusae, Herba Menthae Rotundifoliae cleaning, plus 10 times of water soak at room temperature 5 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 2 hours, filter, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 6 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the Rhizoma Dioscoreae slurry of step (1) gained, the milk HUADOU 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 stevioside, north
Cordycepses powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as Rhizoma Dioscoreae, milk HUADOU, field thistle in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredients such as Fructus Arctii, Cordyceps militaris powder, 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 Rhizoma Dioscoreae milk HUADOU thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Dioscoreae, 80～150 parts of milk HUADOU, 30～80 parts of Oryza glutinosa, 10～30 parts of field thistle, appropriate amount of water, Fructus Arctii 5～9
Part, 2～4 parts of Flos Arecae, 2～3 parts of Herba Lysimachiae, 2～5 parts of fresh Folium Bambusae, 1～3 part of Herba Menthae Rotundifoliae, 1～2 part of agar, stevioside 7～15
Part, 5～8 parts of Cordyceps militaris powder；
The manufacture method of described Rhizoma Dioscoreae milk HUADOU thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains Rhizoma Dioscoreae slurry
Standby；
(2), choose milk HUADOU, 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 milk HUADOU 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 field thistle 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 Fructus Arctii, Flos Arecae, Herba Lysimachiae, fresh Folium Bambusae, Herba Menthae Rotundifoliae cleaning, plus 6～10 times of water soak at room temperature 5～10
Hour, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the Rhizoma Dioscoreae slurry of step (1) gained, the milk HUADOU 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 stevioside, Cordyceps militaris
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694271.0A CN106360525A (en) | 2016-08-20 | 2016-08-20 | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694271.0A CN106360525A (en) | 2016-08-20 | 2016-08-20 | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360525A true CN106360525A (en) | 2017-02-01 |
Family
ID=57879142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610694271.0A Withdrawn CN106360525A (en) | 2016-08-20 | 2016-08-20 | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360525A (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 CN201610694271.0A patent/CN106360525A/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 |
|---|---|---|
| CN106360525A (en) | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360527A (en) | Rose apple and purple kidney bean soup and making method thereof | |
| CN106360524A (en) | Sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup and manufacturing method thereof | |
| CN106360521A (en) | Sweet potato-purple speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360523A (en) | Muskmelon-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360536A (en) | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360519A (en) | Kiwi fruit-pea thick soup and manufacturing method thereof | |
| CN106360528A (en) | Lotus root and purple kidney bean soup and making method thereof | |
| CN106360522A (en) | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360520A (en) | Aloe-purple speckled kidney bean thick soup and manufacturing method thereof | |
| CN106333320A (en) | Autumn peach black pine nut soup and manufacturing method thereof | |
| CN106343453A (en) | Purple potato and purple kidney bean soup and preparation method thereof | |
| CN106343450A (en) | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis | |
| CN106235196A (en) | A kind of Fructus Luffae Semen Pisi sativi thick soup and preparation method thereof | |
| CN106360526A (en) | Cucumber and pea soup and making method thereof | |
| CN106307301A (en) | Wax gourd and pinto bean soup and making method thereof | |
| CN106333307A (en) | Nanguo pear and pea soup and preparation method thereof | |
| CN106360529A (en) | Chinese yam and pea thick soup and preparation method thereof | |
| CN106235194A (en) | A kind of Rhizoma Dioscoreae opal bean thick soup and preparation method thereof | |
| CN106235199A (en) | A kind of Fructus actinidiae chinensis lotus seed soup and preparation method thereof | |
| CN106376880A (en) | Luffa-red speckled kidney bean thick soup and preparing method thereof | |
| CN106262460A (en) | A kind of Fructus Benincasae Semen Pisi sativi thick soup and preparation method thereof | |
| CN106360510A (en) | Sweet rose apple-lotus nut thick soup and preparation method thereof | |
| CN106262430A (en) | A kind of cucumber lotus seed soup and preparation method thereof | |
| CN106360511A (en) | Beauty melon and black pine nut soup and making 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 |