CN106360526A - Cucumber and pea soup and making method thereof - Google Patents
Cucumber and pea soup and making method thereof Download PDFInfo
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- CN106360526A CN106360526A CN201610696501.7A CN201610696501A CN106360526A CN 106360526 A CN106360526 A CN 106360526A CN 201610696501 A CN201610696501 A CN 201610696501A CN 106360526 A CN106360526 A CN 106360526A
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- 240000008067 Cucumis sativus Species 0.000 title claims abstract description 35
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 35
- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 6
- 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
- 239000013078 crystal Substances 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 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
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 9
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 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
- 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
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 229920001436 collagen Polymers 0.000 claims abstract 4
- 239000012535 impurity Substances 0.000 claims description 13
- 241000222336 Ganoderma Species 0.000 claims description 9
- 241001529821 Agastache 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 7
- 238000004519 manufacturing process 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
- 240000004713 Pisum sativum Species 0.000 abstract 6
- 235000010582 Pisum sativum Nutrition 0.000 abstract 6
- 244000003416 Asparagus officinalis Species 0.000 abstract 2
- 235000005340 Asparagus officinalis Nutrition 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 2
- 240000004510 Agastache rugosa Species 0.000 abstract 1
- 241000283690 Bos taurus Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008821 health effect Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 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
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 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
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 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
- 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
- 230000035764 nutrition Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a cucumber and pea soup. The cucumber and pea soup is produced from cucumber, peas, crystal rice, asparagus, water, Mythic Fungus, Hibiscus sabdariffa, licorice root, Wrinkled Gianthyssop leaf, pomegranate rind, agar, glucose and collagen powder. A making method of the cucumber and pea soup comprises the following steps: 1, making a cucumber slurry; 2, making a pea paste; 3, making a crystal 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 glucose, the collagen powder and a proper amount of water, boiling the above obtained mixture with strong fire, boiling the boiling mixture with weak fire, and taking the obtained soup out of a pot when the content of soluble solids reaches 80-90%. Cucumber, peas, asparagus and other nutrient components are introduced to the soup, and Mythic Fungus, the collagen powder and other healthcare beneficial components are added, so the soup has the advantages of improved nutritional values, abundant mouthfeel, delicate fragrance and tasty taste, and good dietotherapy healthcare effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of cucumber 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 cucumber Semen Pisi sativi 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 cucumber 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 cucumber, 80～150 parts of Semen Pisi sativi, 30～80 parts of crystal rice, 10～30 parts of Germinatus Phragmitiss, appropriate amount of water, Ganoderma 5
～9 parts, 2～4 parts of Hibiscus Sabdariffa Linn, 2～3 parts of Radix Glycyrrhizae, 2～5 parts of Radix agastaches, 1～3 part of Pericarpium Granati, 1～2 part of agar, glucose 7～
15 parts, 5～8 parts of collagen protein powder；
The manufacture method of described cucumber Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe cucumber, 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 recklessly
Melon slurry 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
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 crystal 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 crystal rice paste；
(4), by Germinatus Phragmitiss 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 Ganoderma, Hibiscus Sabdariffa Linn, Radix Glycyrrhizae, Radix agastaches, Pericarpium Granati 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), by the crystal rice of the cucumber slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) 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 glucose,
Collagen protein powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until solubility solid
Thing reaches and takes the dish out of the pot when 80～90%, obtains final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional thick soup food taste, is worked as by the nutritional labelings such as cucumber, Semen Pisi sativi, Germinatus Phragmitiss are incorporated into thick soup food
In, add the health care beneficiating ingredients such as Ganoderma, collagen protein powder simultaneously, improve the nutritive value of combination food so as to be rich in egg
White matter and carbohydrate and various trace element and aminoacid, its rich in taste, the delicate fragrance of food is good to eat it is easy to digestion is inhaled
Receive, the effects such as having invigorating spleen to remove dampness, stomach invigorating, lung moistening, repose, there is preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of cucumber 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 cucumber, 80 parts of Semen Pisi sativi, 30 parts of crystal rice, 10 parts of Germinatus Phragmitiss, appropriate amount of water, 5 parts of Ganoderma, 2 parts of Hibiscus Sabdariffa Linn, Radix Glycyrrhizae 2
Part, 2 parts of Radix agastaches, 1 part of Pericarpium Granati, 1 part of agar, 7 parts of glucose, 5 parts of collagen protein powder；
The manufacture method of described cucumber Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe cucumber, 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 cucumber slurry
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 crystal 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 crystal rice paste；
(4), by Germinatus Phragmitiss remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Ganoderma, Hibiscus Sabdariffa Linn, Radix Glycyrrhizae, Radix agastaches, Pericarpium Granati cleaning, plus 6 times of water soak at room temperature 10 hours,
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 crystal rice of the cucumber slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) 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 glucose,
Collagen protein powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until solubility solid
Thing reaches and takes the dish out of the pot when 80～90%, obtains final product.
Embodiment 2:
A kind of cucumber 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 cucumber, 150 parts of Semen Pisi sativi, 80 parts of crystal rice, 30 parts of Germinatus Phragmitiss, appropriate amount of water, 9 parts of Ganoderma, 4 parts of Hibiscus Sabdariffa Linn, Radix Glycyrrhizae
3 parts, 5 parts of Radix agastaches, 3 parts of Pericarpium Granati, 2 parts of agar, 15 parts of glucose, 8 parts of collagen protein powder；
The manufacture method of described cucumber Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe cucumber, 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 cucumber slurry
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 crystal 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 crystal rice paste；
(4), by Germinatus Phragmitiss remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Ganoderma, Hibiscus Sabdariffa Linn, Radix Glycyrrhizae, Radix agastaches, Pericarpium Granati cleaning, plus 10 times of water soak at room temperature 5 hours,
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 crystal rice of the cucumber slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) 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 glucose,
Collagen protein powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until solubility solid
Thing reaches and takes the dish out of the pot when 80～90%, obtains final product.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as cucumber, Semen Pisi sativi, Germinatus Phragmitiss in the middle of thick soup food, adds spirit simultaneously
The health care beneficiating ingredient such as sesame, collagen protein 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 cucumber 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 cucumber, 80～150 parts of Semen Pisi sativi, 30～80 parts of crystal rice, 10～30 parts of Germinatus Phragmitiss, appropriate amount of water, Ganoderma 5～9
Part, 2～4 parts of Hibiscus Sabdariffa Linn, 2～3 parts of Radix Glycyrrhizae, 2～5 parts of Radix agastaches, 1～3 part of Pericarpium Granati, 1～2 part of agar, glucose 7～15
Part, 5～8 parts of collagen protein powder；
The manufacture method of described cucumber Semen Pisi sativi thick soup, comprises the following steps:
(1), ripe cucumber, 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 cucumber slurry
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 crystal 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 crystal rice paste；
(4), by Germinatus Phragmitiss 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 Ganoderma, Hibiscus Sabdariffa Linn, Radix Glycyrrhizae, Radix agastaches, Pericarpium Granati 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), the crystal rice of the cucumber slurry of step (1) gained, the Semen Pisi sativi mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds glucose, collagen
Egg albumen 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.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696501.7A CN106360526A (en) | 2016-08-19 | 2016-08-19 | Cucumber and pea soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696501.7A CN106360526A (en) | 2016-08-19 | 2016-08-19 | Cucumber and pea soup and making method thereof |
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| Publication Number | Publication Date |
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| CN106360526A true CN106360526A (en) | 2017-02-01 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027212A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and cowpea soup and making method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea 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 |
-
2016
- 2016-08-19 CN CN201610696501.7A patent/CN106360526A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027212A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and cowpea soup and making method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea 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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