CN103027219B - 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 86
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 86
- 235000021218 carrot soup Nutrition 0.000 title abstract 2
- 244000000626 Daucus carota Species 0.000 claims abstract description 72
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 72
- 229920001817 Agar Polymers 0.000 claims abstract description 37
- 239000008272 agar Substances 0.000 claims abstract description 37
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 25
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 25
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 25
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 235000011950 custard Nutrition 0.000 claims description 41
- 238000002360 preparation method Methods 0.000 claims description 41
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- 238000005202 decontamination Methods 0.000 claims description 18
- 230000003588 decontaminative effect Effects 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 244000226566 Psoralea corylifolia Species 0.000 claims description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
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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 less empty in other words, there will be like this dizziness, because of brain, hides marrow, be kidney essense, and blood is the material base of mind activity, therefore liver is suffered from a deficiency of the kidney, meeting brain loses and supports and dizziness; 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 joint because of liver blood and kidney essense, also likely can apoplexy, because of the deficiency of liver-yin and kidney-yin, unable system is positive, and the overabundance of yang 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, long-term use tends to produce various side effects and dependence, but also may impact some health of human body, 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 healthyly even can prevent and treat disease and particularly pay close attention to what is eaten, diet-therapy health-preserving allows people both can from diet, obtain the effect of health-care hospital, can in medical treatment, sample table delicacies delicacy again, obtain 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 is to provide 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 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 comprises the following steps:
(1) carrot preparation: select fresh carrot, peeling, cleans, after carrot is cut into small pieces, be placed in the pot with food steamer and cook, carrot is well-done, with pulverizer, is ground into 80-100 order wet pulp, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve decontamination is made carrot paste, standby;
(2) red bean preparation: raw material red bean is selected full glossiness red bean, decontamination, cleans with clear water, red bean after processing is put into pot and add the suitable quantity of water 30-50 minute that precooks, red bean boils, and with stainless steel mill, well-done red bean is worn into slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain red bean slurry, standby;
(3) agar preparation: agar powder is broken into fritter, and 10-12 hour before custard processed, is soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination is standby;
(4) thick paste preparation: Psoralea corylifolia, fennel seeds are ground into 20-40 order, add the water of 3 times of amounts, decocts twice, and 2 hours for the first time, l hour, merged twice decocting liquid for the second time, filters, and removes slag, and filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved standby with boiling water;
(6) custard processed: the agar in the red bean slurry in the carrot paste in step (1), step (2), step (3), thick paste and white granulated sugar in step (4) are mixed, add suitable quantity of water to stir, injecting 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, at 121 ℃
Lower sterilizing 18 minutes, obtains 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, carrot, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, 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 comprises the following steps:
(1) carrot preparation: select 45 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, is placed in the pot with food steamer and cooks, carrot is well-done, with pulverizer, be ground into 80-100 order wet pulp, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve decontamination is made carrot paste, standby;
(2) red bean preparation: raw material red bean is selected 35 parts of full glossiness red beans, decontamination, cleans with clear water, red bean after processing is put into pot and add the suitable quantity of water 30-50 minute that precooks, red bean boils, and with stainless steel mill, well-done red bean is worn into slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain red bean slurry, standby;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination is standby;
(4) thick paste preparation: 30 parts of 10 parts of Psoralea corylifolias, fennel seeds are ground into 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merges twice decocting liquid for the second time, filters, remove slag, filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved standby with boiling water;
(6) custard processed: by the carrot paste in step (1), red bean slurry in step (2), agar in step (3), thick paste in step (4), with 100 parts of mixing of white granulated sugar, add suitable quantity of water to stir, injecting 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, at 121 ℃, sterilizing is 18 minutes, obtain red bean carrot custard.
Radix Codonopsis meridian distribution of property and flavor: taste is sweet, property is flat, returns spleen, lung channel, and function cures mainly: tonifying middle-Jiao and Qi, invigorating the spleen benefit lung, for a little less than the spleen deficiency syndrome of the lung, the palpitaition of breathing hard, anorexia and loose stool, void breath with cough cough, interior heat quenches one's thirst.
Psoralea corylifolia meridian distribution of property and flavor: bitter, pungent, warm greatly, return kidney, the spleen channel.Effect: tonifying kidney and strengthening yang, controlling nocturnal emission with astringent drugs contracting urine, warming spleen and stopping diarrha.
Fennel seeds meridian distribution of property and flavor: pungent, 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.
Specific embodiment mode
Embodiment 1
A red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
45 parts, carrot, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, 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 comprises the following steps:
(1) carrot preparation: select 45 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, is placed in the pot with food steamer and cooks, carrot is well-done, with pulverizer, be ground into 80-100 order wet pulp, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve decontamination is made carrot paste, standby;
(2) red bean preparation: raw material red bean is selected 35 parts of full glossiness red beans, decontamination, cleans with clear water, red bean after processing is put into pot and add the suitable quantity of water 30-50 minute that precooks, red bean boils, and with stainless steel mill, well-done red bean is worn into slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain red bean slurry, standby;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination is standby;
(4) thick paste preparation: 30 parts of 10 parts of Psoralea corylifolias, fennel seeds are ground into 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merges twice decocting liquid for the second time, filters, remove slag, filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved standby with boiling water;
(6) custard processed: by the carrot paste in step (1), red bean slurry in step (2), agar in step (3), thick paste in step (4), with 100 parts of mixing of white granulated sugar, add suitable quantity of water to stir, injecting 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, at 121 ℃, sterilizing is 18 minutes, obtain red bean carrot custard.
Embodiment 2
A red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
37.5 parts, carrot, 90 parts of white granulated sugars, 30 parts of red beans, 40 parts, 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 comprises the following steps:
(1) carrot preparation: select 37.5 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, is placed in the pot with food steamer and cooks, carrot is well-done, with pulverizer, be ground into 80-100 order wet pulp, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve decontamination is made carrot paste, standby;
(2) red bean preparation: raw material red bean is selected 30 parts of full glossiness red beans, decontamination, cleans with clear water, red bean after processing is put into pot and add the suitable quantity of water 30-50 minute that precooks, red bean boils, and with stainless steel mill, well-done red bean is worn into slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain red bean slurry, standby;
(3) agar preparation: 40 parts, agar is ground into fritter, and 10-12 hour before custard processed, is soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination is standby;
(4) thick paste preparation: 25 parts of 7.5 parts of Psoralea corylifolias, fennel seeds are ground into 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merges twice decocting liquid for the second time, filters, remove slag, filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is dissolved standby with boiling water;
(6) custard processed: by the carrot paste in step (1), red bean slurry in step (2), agar in step (3), thick paste in step (4), with 100 parts of mixing of white granulated sugar, add suitable quantity of water to stir, injecting 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, at 121 ℃, sterilizing is 18 minutes, obtain red bean carrot custard.
Embodiment 3
A red bean carrot custard, this red bean carrot custard is formulated by the raw material of following weight portion:
30 parts, carrot, 80 parts of white granulated sugars, 25 parts of red beans, 35 parts, 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 comprises the following steps:
(1) carrot preparation: select 30 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, is placed in the pot with food steamer and cooks, carrot is well-done, with pulverizer, be ground into 80-100 order wet pulp, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve decontamination is made carrot paste, standby;
(2) red bean preparation: raw material red bean is selected 25 parts of full glossiness red beans, decontamination, cleans with clear water, red bean after processing is put into pot and add the suitable quantity of water 30-50 minute that precooks, red bean boils, and with stainless steel mill, well-done red bean is worn into slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain red bean slurry, standby;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination is standby;
(4) thick paste preparation: 20 parts of 5 parts of Psoralea corylifolias, fennel seeds are ground into 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merges twice decocting liquid for the second time, filters, remove slag, filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved standby with boiling water;
(6) custard processed: by the agar in the red bean slurry in the carrot paste in step (1), step (2), step (3), thick paste and the 80 parts of mixing of white granulated sugar in step (4), add suitable quantity of water to stir, injecting 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package,
At 121 ℃, sterilizing is 18 minutes, obtains red bean carrot custard.
Claims (1)
1. a preparation method for red bean carrot custard, is characterized in that: this red bean carrot custard is formulated by the raw material of following weight portion: 45 parts, carrot, 100 parts of white granulated sugars, 35 parts of red beans, 45 parts, 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 comprises the following steps:
(1) carrot preparation: select 45 parts of fresh carrots, peeling, clean, after carrot is cut into small pieces, is placed in the pot with food steamer and cooks, carrot is well-done, with pulverizer, be ground into 80-100 order wet pulp, with the sieve that sieve aperture is 0.8 millimeter, filter, sieve decontamination is made carrot paste, standby;
(2) red bean preparation: raw material red bean is selected 35 parts of full glossiness red beans, decontamination, cleans with clear water, red bean after processing is put into pot and add the suitable quantity of water 30-50 minute that precooks, red bean boils, and with stainless steel mill, well-done red bean is worn into slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use slow fire infusion, while enduring, stir, maintenance is heated evenly, and when slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtain red bean slurry, standby;
(3) agar preparation: 45 parts, agar is ground into fritter, and 10-12 hour before custard processed, is soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination is standby;
(4) thick paste preparation: 30 parts of 10 parts of Psoralea corylifolias, fennel seeds are ground into 20-40 order, add the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merges twice decocting liquid for the second time, filters, remove slag, filtrate is concentrated into the thick paste that 75 ℃ of relative densities are 1.35, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved standby with boiling water;
(6) custard processed: by the carrot paste in step (1), red bean slurry in step (2), agar in step (3), thick paste in step (4), with 100 parts of mixing of white granulated sugar, add suitable quantity of water to stir, injecting 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, at 121 ℃, sterilizing is 18 minutes, obtain red bean carrot custard.
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-
2012
- 2012-12-29 CN CN201210593222.XA patent/CN103027219B/en not_active Expired - Fee Related
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