CN106722650A - A kind of carrot barley custard and preparation method thereof - Google Patents
A kind of carrot barley custard and preparation method thereof Download PDFInfo
- Publication number
- CN106722650A CN106722650A CN201611132387.1A CN201611132387A CN106722650A CN 106722650 A CN106722650 A CN 106722650A CN 201611132387 A CN201611132387 A CN 201611132387A CN 106722650 A CN106722650 A CN 106722650A
- Authority
- CN
- China
- Prior art keywords
- barley
- water
- parts
- carrot
- custard
- 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.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 34
- 244000000626 Daucus carota Species 0.000 title claims abstract description 31
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 31
- 235000011950 custard Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 13
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000000467 Carum carvi Species 0.000 claims abstract description 12
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 12
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 10
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 9
- 239000005715 Fructose Substances 0.000 claims abstract description 9
- 241000598860 Garcinia hanburyi Species 0.000 claims abstract description 9
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 9
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 9
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 9
- 229940117709 gamboge Drugs 0.000 claims abstract description 9
- 238000001802 infusion Methods 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 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
- 240000008916 Oenothera biennis Species 0.000 claims abstract description 8
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 8
- 229940045761 evening primrose extract Drugs 0.000 claims abstract description 8
- 235000008524 evening primrose extract Nutrition 0.000 claims abstract description 8
- 241000209035 Ilex Species 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume 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
- 238000003756 stirring Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000008821 health effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 241000209219 Hordeum Species 0.000 description 23
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000014347 soups Nutrition 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013372 meat 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
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000060234 Gmelina philippensis Species 0.000 description 1
- 241000577951 Hydnum Species 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
- 230000009286 beneficial effect Effects 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
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of carrot barley custard, it is made up of following raw material：Carrot, barley, black millet, caraway, water, Hericium erinaceus, honeysuckle, oenothera biennis, holly leaf, gamboge pericarp, agar, fructose, red bean powder；Its preparation method is comprised the following steps：(1) carrot paste, is prepared；(2) barley mud, is prepared；(3) black millet paste, is prepared；(4) vegetable juice, is prepared；(5) nutrient solution, is prepared；(6) after, agar is soaked, it is heated to dissolving, it is standby；(7), the material obtained by above steps is mixed, fructose, red bean powder and suitable quantity of water is added, very hot oven is boiled, and slow fire infusion takes the dish out of the pot when reaching 80~90% to soluble solid, obtains final product.The present invention eats central by the way that the nutritional ingredients such as carrot, barley, caraway are incorporated into custard, while adding the health care beneficiating ingredients such as Hericium erinaceus, red bean powder, improves nutritive value, and its rich in taste, the delicate fragrance of food is good to eat, with preferable Dietotherapy health effect.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of carrot barley custard and preparation method thereof.
Background technology
Custard is China's conventional food, is popular in national most area.Custard as a kind of sticky thick soup, mainly by meat, dish
And thickening soup reconciles, can also add face to turn into face custard, separately there is the sweet food that sweet such as sweetened bean paste, sugar are made.Because largely using thickening soup, tune is added
With material etc. render palatable, food materials aspect be nearly all meat, taste is heavier and heat is high.
With the improvement of living standards, people increasingly pay attention to health diet, should hold nutrition principle in a balanced way, selection
Absorption easy to digest, based on the food of the high and low fat low sugar of cellulosic, the big food of the greasy and excitant that should not take food, and it is traditional
Custard taste it is heavier, nutritional ingredient and mouthfeel are also relatively simple, have much room for improvement.
The content of the invention
The invention solves the problems that technical problem is to provide a kind of carrot barley custard and preparation method thereof, by scientific formula, carry
Nutritive value high, rich in protein and carbohydrate and various trace elements and amino acid, its rich in taste, eats clear
It is fragrant good to eat, with invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose the effects such as, Dietotherapy health effect is protruded.
The present invention is for the solution technical scheme that is used of above-mentioned technical problem：
A kind of carrot barley custard, it is characterised in that be made up of the raw material of following weight portion：
80~150 parts of carrot, 80~150 parts of barley, 30~80 parts of black millet, 10~30 parts of caraway, appropriate amount of water, hedgehog hydnum
5~9 parts of mushroom, 2~4 parts of honeysuckle, 2~3 parts of oenothera biennis, 2~5 parts of holly leaf, 1~3 part of gamboge pericarp, 1~2 part of agar, fruit
Sugared 7~15 parts, 5~8 parts of red bean powder；
The preparation method of described carrot barley custard, comprises the following steps：
(1) ripe carrot, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 30~50 minutes, be polished into
Slurry, then infusion is heated with slow fire, being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains
It is standby to carrot paste；
(2) barley, is chosen, slow fire is fried to ripe perfume (or spice), 6~9 is soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then boiling 25~45 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, and go
Impurity obtains barley mud；
(3) after, black millet is eluriated totally, defibrination after the immersion 6~10 hours of 20~30 DEG C of water temperature is heated to 90~100
Persistently boiled after DEG C 6~10 minutes, obtain rice paste；
(4), by caraway removal of impurities, rinsed well with water, plus 2~3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Hericium erinaceus, honeysuckle, oenothera biennis, holly leaf, the cleaning of gamboge pericarp, plus 6~10 times of water normal temperature
Immersion 5~10 hours, then 60~70 DEG C of heating of keeping temperature are decocted 1~2 hour, and filtering obtains nutrient 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 its molten
Change, the removal of impurity is gone in filtering, standby；
(7), by the carrot paste obtained by step (1), the barley mud obtained by step (2), the rice paste obtained by step (3), step
Suddenly the nutrient solution obtained by vegetable juice obtained by (4), step (5) and the agar mixing obtained by step (6), add fructose, red bean powder
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~
Taken the dish out of the pot when 90%, obtained final product.
Compared with prior art, the beneficial effects of the present invention are：
The present invention breaches traditional custard food taste, is eaten by the way that the nutritional ingredients such as carrot, barley, caraway are incorporated into custard
It is central, while adding the health care beneficiating ingredients such as Hericium erinaceus, red bean powder, the nutritive value of combination food is improve, it is rich in egg
White matter and carbohydrate and various trace elements and amino acid, its rich in taste, the delicate fragrance of food are good to eat, it is easy to which digestion is inhaled
Receive, have invigorating spleen to remove dampness, stomach invigorating, moistening lung, the effects such as repose, with preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1：
A kind of carrot barley custard, it is characterised in that be made up of the raw material of following weight portion：
80 parts of carrot, 80 parts of barley, 30 parts of black millet, 10 parts of caraway, appropriate amount of water, 5 parts of Hericium erinaceus, honeysuckle 2 part, month
See 2 parts of grass, 2 parts of holly leaf, 1 part of gamboge pericarp, 1 part of agar, 7 parts of fructose, 5 parts of red bean powder；
The preparation method of described carrot barley custard, comprises the following steps：
(1) ripe carrot, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 30 minutes, be polished into slurry, then
Infusion is heated with slow fire, being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains Hu Luo
Foretell slurry standby；
(2) barley, is chosen, slow fire is fried to ripe perfume (or spice), 6 is soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1% small
When, then boiling 45 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, and filtering, decontamination is obtained
To barley mud；
(3) after, black millet is eluriated totally, defibrination after the immersion 6 hours of 20~30 DEG C of water temperature, after being heated to 90~100 DEG C
Persistently boil 10 minutes, obtain rice paste；
(4), by caraway removal of impurities, rinsed well with water, plus 2 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Hericium erinaceus, honeysuckle, oenothera biennis, holly leaf, the cleaning of gamboge pericarp, plus 6 times of water soak at room temperature
10 hours, then 60~70 DEG C of heating of keeping temperature were decocted 1 hour, and filtering obtains nutrient solution；
(6) agar, is broken into fritter, plus 15~after 20 times of water soak 4 hours, being heated to 85~95 DEG C dissolves it,
The removal of impurity is gone in filtering, standby；
(7), by the carrot paste obtained by step (1), the barley mud obtained by step (2), the rice paste obtained by step (3), step
Suddenly the nutrient solution obtained by vegetable juice obtained by (4), step (5) and the agar mixing obtained by step (6), add fructose, red bean powder
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~
Taken the dish out of the pot when 90%, obtained final product.
Embodiment 2：
A kind of carrot barley custard, it is characterised in that be made up of the raw material of following weight portion：
150 parts of carrot, 150 parts of barley, 80 parts of black millet, 30 parts of caraway, appropriate amount of water, 9 parts of Hericium erinaceus, 4 parts of honeysuckle,
3 parts of oenothera biennis, 5 parts of holly leaf, 3 parts of gamboge pericarp, 2 parts of agar, 15 parts of fructose, 8 parts of red bean powder；
The preparation method of described carrot barley custard, comprises the following steps：
(1) ripe carrot, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 50 minutes, be polished into slurry, then
Infusion is heated with slow fire, being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains Hu Luo
Foretell slurry standby；
(2) barley, is chosen, slow fire is fried to ripe perfume (or spice), 9 is soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1% small
When, then boiling 25 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, and filtering, decontamination is obtained
To barley mud；
(3) after, black millet is eluriated totally, defibrination after the immersion 10 hours of 20~30 DEG C of water temperature, after being heated to 90~100 DEG C
Persistently boil 6 minutes, obtain rice paste；
(4), by caraway removal of impurities, rinsed well with water, plus 3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Hericium erinaceus, honeysuckle, oenothera biennis, holly leaf, the cleaning of gamboge pericarp, plus 10 times of water soak at room temperature
5 hours, then 60~70 DEG C of heating of keeping temperature were decocted 2 hours, and filtering obtains nutrient solution；
(6) agar, is broken into fritter, plus 15~after 20 times of water soak 6 hours, being heated to 85~95 DEG C dissolves it,
The removal of impurity is gone in filtering, standby；
(7), by the carrot paste obtained by step (1), the barley mud obtained by step (2), the rice paste obtained by step (3), step
Suddenly the nutrient solution obtained by vegetable juice obtained by (4), step (5) and the agar mixing obtained by step (6), add fructose, red bean powder
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~
Taken the dish out of the pot when 90%, obtained final product.
The embodiment of the present invention eats central by the way that the nutritional ingredients such as carrot, barley, caraway are incorporated into custard, while adding monkey
The health care beneficiating ingredients such as head mushroom, red bean powder, improve the nutritive value of combination food, it is rich in protein and carbohydrate
And various trace elements and amino acid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digest and assimilate, and has invigorating spleen to remove dampness, is good for
Stomach, moistening lung, the effects such as repose, Dietotherapy health effect is protruded.
Claims (1)
1. a kind of carrot barley custard, it is characterised in that be made up of the raw material of following weight portion：
80~150 parts of carrot, 80~150 parts of barley, 30~80 parts of black millet, 10~30 parts of caraway, appropriate amount of water, Hericium erinaceus 5~
9 parts, 2~4 parts of honeysuckle, 2~3 parts of oenothera biennis, 2~5 parts of holly leaf, 1~3 part of gamboge pericarp, 1~2 part of agar, fructose 7~
15 parts, 5~8 parts of red bean powder；
The preparation method of described carrot barley custard, comprises the following steps：
(1) ripe carrot, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 30~50 minutes, be polished into slurry, then
Infusion is heated with slow fire, being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains Hu Luo
Foretell slurry standby；
(2) barley, is chosen, slow fire is fried to ripe perfume (or spice), 6~9 is soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1% small
When, then boiling 25~45 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filtering, impurity elimination
Matter obtains barley mud；
(3) after, black millet is eluriated totally, defibrination after the immersion 6~10 hours of 20~30 DEG C of water temperature, after being heated to 90~100 DEG C
Persistently boil 6~10 minutes, obtain rice paste；
(4), by caraway removal of impurities, rinsed well with water, plus 2~3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Hericium erinaceus, honeysuckle, oenothera biennis, holly leaf, the cleaning of gamboge pericarp, plus 6~10 times of water soak at room temperature 5
~10 hours, then 60~70 DEG C of heating of keeping temperature were decocted 1~2 hour, and filtering obtains nutrient 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 dissolves it, mistake
The removal of impurity is filtered off, it is standby；
(7), by the carrot paste obtained by step (1), the barley mud obtained by step (2), the rice paste obtained by step (3), step
(4) nutrient solution obtained by vegetable juice, step (5) obtained by and the mixing of the agar obtained by step (6), add fructose, red bean powder and
Suitable quantity of water, stirs, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reach 80~
Taken the dish out of the pot when 90%, obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132387.1A CN106722650A (en) | 2016-12-09 | 2016-12-09 | A kind of carrot barley custard and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132387.1A CN106722650A (en) | 2016-12-09 | 2016-12-09 | A kind of carrot barley custard and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722650A true CN106722650A (en) | 2017-05-31 |
Family
ID=58875301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611132387.1A Pending CN106722650A (en) | 2016-12-09 | 2016-12-09 | A kind of carrot barley custard and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722650A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527356A (en) * | 2018-11-22 | 2019-03-29 | 湖南人文科技学院 | It is a kind of to have effects that stomach invigorating finger millet paste and preparation method thereof |
| CN110833140A (en) * | 2019-12-18 | 2020-02-25 | 竹溪县建丰种养殖专业合作社 | Method for making sweet milled porridge fast food |
-
2016
- 2016-12-09 CN CN201611132387.1A patent/CN106722650A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527356A (en) * | 2018-11-22 | 2019-03-29 | 湖南人文科技学院 | It is a kind of to have effects that stomach invigorating finger millet paste and preparation method thereof |
| CN110833140A (en) * | 2019-12-18 | 2020-02-25 | 竹溪县建丰种养殖专业合作社 | Method for making sweet milled porridge fast food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106722650A (en) | A kind of carrot barley custard and preparation method thereof | |
| CN106722020A (en) | A kind of cucumber buckwheat custard and preparation method thereof | |
| CN106722643A (en) | A kind of pumpkin black soya bean custard and preparation method thereof | |
| CN106333308A (en) | Honey peach-pea soup and preparation method thereof | |
| CN106579208A (en) | Papaya pea soup and production method thereof | |
| CN106333317A (en) | Lotus root and Chinese chestnut soup and preparation method thereof | |
| CN106333320A (en) | Autumn peach black pine nut soup and manufacturing method thereof | |
| CN106333318A (en) | Walnut and lotus-nuts sweet soup and preparation method thereof | |
| CN106360527A (en) | Rose apple and purple kidney bean soup and making method thereof | |
| CN106360526A (en) | Cucumber and pea soup and making method thereof | |
| CN106360511A (en) | Beauty melon and black pine nut soup and making method thereof | |
| CN106343472A (en) | Loofah and Chinese chestnut soup and preparation method thereof | |
| CN106262426A (en) | A kind of JINNANGUA lotus seed soup and preparation method thereof | |
| CN106360510A (en) | Sweet rose apple-lotus nut thick soup and preparation method thereof | |
| CN106333319A (en) | Lotus root lotus seed soup and production method thereof | |
| CN106262487A (en) | A kind of Semen Juglandis Semen Pisi sativi thick soup and preparation method thereof | |
| CN106360512A (en) | Bergamot pear and lotus seed soup and making method thereof | |
| CN106376881A (en) | Muskmelon-lotus seed thick soup and preparing method thereof | |
| CN106333307A (en) | Nanguo pear and pea soup and preparation method thereof | |
| CN106360536A (en) | Sweet potato-light speckled kidney bean thick soup and manufacturing 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 | |
| CN106235197A (en) | A kind of JINNANGUA opal bean thick soup and preparation method thereof | |
| CN106360523A (en) | Muskmelon-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106360519A (en) | Kiwi fruit-pea thick soup and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |