CN103027219A - Small red bean and carrot soup and making method thereof - Google Patents
Small red bean and carrot soup and making method thereof Download PDFInfo
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- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 105
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 105
- 235000021218 carrot soup Nutrition 0.000 title abstract 2
- 244000000626 Daucus carota Species 0.000 claims abstract description 89
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 89
- 229920001817 Agar Polymers 0.000 claims abstract description 45
- 239000008272 agar Substances 0.000 claims abstract description 45
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 31
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 31
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 31
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 239000002002 slurry Substances 0.000 claims description 56
- 235000011950 custard Nutrition 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 238000002360 preparation method Methods 0.000 claims description 46
- 239000000463 material Substances 0.000 claims description 22
- 238000005202 decontamination Methods 0.000 claims description 21
- 230000003588 decontaminative effect Effects 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 241000212314 Foeniculum Species 0.000 claims description 17
- 244000226566 Psoralea corylifolia Species 0.000 claims description 17
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000011888 foil Substances 0.000 claims description 7
- 238000005213 imbibition Methods 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 229910052742 iron Inorganic materials 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000012423 maintenance Methods 0.000 claims description 7
- 230000000873 masking effect Effects 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
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- 210000004185 liver Anatomy 0.000 abstract description 7
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Abstract
The invention discloses small red bean and carrot soup which is made by the following raw materials in parts by weight: 30-45 parts of carrot, 80-100 parts of white granulated sugar, 25-35 parts of small red beans, 35-45 parts of agar, 5-10 parts of fructus psoraleae, 20-30 parts of fennel, and 0.06-0.08 parts of sodium benzoate. The soup has the benefits that the soup can warm and tonify a liver and a kidney, regulate qi, harmonize a stomach, and tonify middle-jiao and qi.
Description
Invention field
The present invention relates to a kind of red bean carrot custard and preparation method thereof, belong to food processing technology field.
Background technology
Hepatic and renal function is not enough, mainly refers to the deficiency of liver-yin and kidney-yin, and essence and blood is empty in other words lacks, and dizziness can occur like this, hides marrow because of brain, be kidney essense, and blood is the material base of mind activity, and the meeting brain loses and supports and dizziness so liver is suffered from a deficiency of the kidney; Xerophtalmia, because liver blood and kidney essense have eye-candy function, fear visual acuity is obtained from the sufficient blood supply of the eyes and just refer to that moistening of liver blood and kidney essense is foster, nutritious and the effect of making moist to the joint because of liver blood and kidney essense, also might apoplexy, because of the deficiency of liver-yin and kidney-yin, then unable system is positive, and the overabundance of yang then is prone to present said cerebrovas-cularaccident phenomenon etc.The traditional Chinese medical science is always emphasized " medication is not as dietotherapy ", dietotherapy can not produce any toxic and side effect, and medicine therapy is quite different, the long-term use tends to produce various side effects and dependence, but also may some health of human body be impacted, along with popularizing of diet regimen knowledge, people's diet nutritional health care consciousness strengthens day by day, not only interested in how eating, and more healthy even can prevent and treat disease and particularly pay close attention to what is eaten, diet-therapy health-preserving allows people both can obtain the effect of health-care hospital from diet, can sample table delicacies delicacy in medical treatment again, obtains carefree enjoyment.Therefore, seek a kind of can bring into play tcm characteristic again popular red bean carrot custard be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of red bean carrot custard and preparation method thereof, and this red bean carrot custard has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
A kind of red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
Carrot 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, Psoralea corylifolia 5-10 part, fennel seeds 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select fresh carrot, peeling is cleaned, after carrot is cut into small pieces, be placed on food steamer the pot in cook, carrot is well-done, is ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected full glossiness red bean, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: Psoralea corylifolia, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, and 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, to remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), mix with white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry is injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package is at 121 ℃
Lower sterilization 18 minutes namely gets red bean carrot custard.
Described a kind of red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
45 parts in carrot, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 10 parts of Psoralea corylifolias, 30 parts of fennel seeds, 0.08 part of Sodium Benzoate
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select 45 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, be placed in the pot with food steamer and cook, carrot is well-done, be ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected 35 parts of full glossiness red beans, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts of 10 parts of Psoralea corylifolias, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), with 100 parts of mixing of white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets red bean carrot custard.
The Radix Codonopsis meridian distribution of property and flavor: sweet, the property of distinguishing the flavor of is flat, returns spleen, lung channel, and function cures mainly: tonifying middle-Jiao and Qi, invigorating the spleen benefit lung, be used for that the spleen deficiency syndrome of the lung is weak, the palpitaition of breathing hard, anorexia and loose stool, void breath with cough cough, interior heat quenches one's thirst.
The Psoralea corylifolia meridian distribution of property and flavor: bitter, hot, large temperature, return kidney, the spleen channel.Effect: tonifying kidney and strengthening yang, controlling nocturnal emission with astringent drugs contracting urine, warming spleen and stopping diarrha.
The fennel seeds meridian distribution of property and flavor: hot, warm, return liver,kidney,spleen, stomach warp, effect: eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.
Beneficial effect of the present invention: warm filling liver kidney, regulating qi-flowing for harmonizing stomach, the effect of tonifying middle-Jiao and Qi.
The specific embodiment mode
Embodiment 1
A kind of red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
45 parts in carrot, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 10 parts of Psoralea corylifolias, 30 parts of fennel seeds, 0.08 part of Sodium Benzoate
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select 45 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, be placed in the pot with food steamer and cook, carrot is well-done, be ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected 35 parts of full glossiness red beans, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts of 10 parts of Psoralea corylifolias, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), with 100 parts of mixing of white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets red bean carrot custard.
Embodiment 2
A kind of red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
37.5 parts in carrot, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 7.5 parts of Psoralea corylifolias, 25 parts of fennel seeds, 0.07 part of Sodium Benzoate
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select 37.5 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, be placed in the pot with food steamer and cook, carrot is well-done, be ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected 30 parts of full glossiness red beans, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 40 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 25 parts of 7.5 parts of Psoralea corylifolias, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), with 100 parts of mixing of white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets red bean carrot custard.
Embodiment 3
A kind of red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
30 parts in carrot, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 5 parts of Psoralea corylifolias, 20 parts of fennel seeds, 0.06 part of Sodium Benzoate
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select 30 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, be placed in the pot with food steamer and cook, carrot is well-done, be ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected 25 parts of full glossiness red beans, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 20 parts of 5 parts of Psoralea corylifolias, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), with 80 parts of mixing of white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry is injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package,
121 ℃ of lower sterilizations 18 minutes namely get red bean carrot custard.
Claims (4)
1. red bean carrot custard, it is characterized in that: this red bean carrot custard is formulated by the raw material of following weight portion:
Carrot 30-45 part, white granulated sugar 80-100 part, red bean 25-35 part, agar 35-45 part, Psoralea corylifolia 5-10 part, fennel seeds 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select fresh carrot, peeling is cleaned, after carrot is cut into small pieces, be placed on food steamer the pot in cook, carrot is well-done, is ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected full glossiness red bean, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: Psoralea corylifolia, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, and 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, to remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), mix with white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets red bean carrot custard.
2. a kind of red bean carrot custard according to claim 1, it is characterized in that: this red bean carrot custard is formulated by the raw material of following weight portion:
45 parts in carrot, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts in agar, 10 parts of Psoralea corylifolias, 30 parts of fennel seeds, 0.08 part of Sodium Benzoate
The preparation method of this red bean carrot custard may further comprise the steps:
(1) carrot preparation: select 45 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, be placed in the pot with food steamer and cook, carrot is well-done, be ground into 80-100 order wet pulp with pulverizer, be that 0.8 millimeter sieve filters with sieve aperture, the sieve decontamination is made carrot paste, and is for subsequent use;
(2) red bean preparation: the raw material red bean is selected 35 parts of full glossiness red beans, and decontamination is cleaned with clear water, red bean after processing is put into pot adding suitable quantity of water precooked 30-50 minute, red bean boils, and with the stainless steel mill well-done red bean is worn into slurry, add suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, maintenance is heated evenly, and when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain the red bean slurry, for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 30 parts of 10 parts of Psoralea corylifolias, fennel seeds are ground into the 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is for subsequent use with the boiling water dissolving;
(6) custard processed: with the carrot paste in the step (1), red bean slurry in the step (2), agar in the step (3), thick paste in the step (4), with 100 parts of mixing of white granulated sugar, adding suitable quantity of water stirs, injecting the pot heating boils, in heating process, constantly stir, preventing that material slurry from sinking to the bottom is charred, when being heated to 105 ℃, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after mixing evenly, rapidly the material slurry injected the iron mould that is lined with masking foil, leave standstill 30-40 minute after, material slurry cooled and solidified, vacuum sealed package 121 ℃ of lower sterilizations 18 minutes, namely gets red bean carrot custard.
3. a kind of red bean carrot custard according to claim 1, it is characterized in that: this red bean carrot custard is formulated by the raw material of following weight portion:
37.5 parts in carrot, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts in agar, 7.5 parts of Psoralea corylifolias, 25 parts of fennel seeds, 0.07 part of Sodium Benzoate.
4. a kind of red bean carrot custard according to claim 1, it is characterized in that: this red bean carrot custard is formulated by the raw material of following weight portion:
30 parts in carrot, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts in agar, 5 parts of Psoralea corylifolias, 20 parts of fennel seeds, 0.06 part of Sodium Benzoate.
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