CN103039981B - Mung bean-konjac soup and preparation method thereof - Google Patents
Mung bean-konjac soup and preparation method thereof Download PDFInfo
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Abstract
The invention discloses mung bean-konjac soup, which is prepared from the following raw materials in weight part: 30-45 parts of konjac, 80-100 parts of white granulated sugar, 25-35 parts of mung bean, 35-45 parts of agar, 3-5 parts of garlic, 30-50 parts of pear, 20-30 parts of lotus root, and 0.06-0.08 part of sodium benzoate. The soup has the benefits of warming middle warmer, promoting digestion, nourishing yin, clearing lung-heat, promoting fluid production, moistening dryness, clearing heat and eliminating phlegm.
Description
Invention field
The present invention relates to a kind of mung bean konjaku custard and preparation method thereof, belong to food processing technology field.
Background technology
Nourishiing yin to clear away the lung-heat refers to a kind of method for the treatment of lung-heat yin-deficiency, is used for deficiency of Yin sore-throat and diphtheria, and side is as Yangyin Qingfei Tang.Epersalgia cough, the few phlegm of dry cough, the accidental trace of blood, afternoon low-heat, sensation of oppression and faint pain in the chest, dry tongue is red, and thready rapid pulse is decocted plus-minus with four the moon.Scorching therapy in treatment lung.Dirty is cloudy, FU-organs belonging to YANG, and dirty the moon should moisten unsuitable dry.Body fluid deficiency for internal organ, or evil because experiencing temperature, and injuring YIN due to production of dryness, affects its function.Scorching upper person, many duties in lung.Nourishiing yin to clear away the lung-heat has nourishing liquid, scorching effect in clearing lung-heat, and being applicable to clinical manifestation is the few phlegm of dry cough, swallows dry spitting of blood, or cough and asthma, even play white as corruption between larynx, being difficult for transfering to, pathology is speed very, from the beginning of heating, nasal cavity dryness lip is dry, breathes soundly, seemingly breathes heavily non-syndrome of breathing heavily.Common drug has the West, radix scrophulariae, the tuber of dwarf lilyturf, lily, the dried rhizome of rehmannia, pear juice, lotus root juice etc., utilizes food to affect the function of body each side, it is secured good health or more a kind of health-preserving method of disease diseases prevention.Food is to provide for human body the edibility material growing with the healthy required various nutrients of surviving.Food itself just has the effect of " supporting " and " treatment " two aspects.The traditional Chinese medical science is more paid attention to the characteristic of food aspect " supporting " and " controlling ".Dietotherapy is Chinese traditional habit, by diet, reaches conditioning health, the object of strong physique.Therefore, seek a kind of can bring into play tcm characteristic again popular mung bean konjaku custard be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mung bean konjaku custard and preparation method thereof, and this mung bean konjaku 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 mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
Konjaku 30-45 part, white granulated sugar 80-100 part, mung bean 25-35 part, agar 35-45 part, garlic 3-5 part, pears 30-50 part, lotus root 20-30 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this mung bean konjaku custard comprises the following steps:
(1) konjaku preparation: raw material is selected ripe konjaku, and the taro skin that unspells, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the konjaku draining the water is put and in boiling water, boiled 5-8 hour, after boiling, pick up, with stainless steel mill, well-done konjaku 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 85-102 ℃, obtain konjaku slurry, standby;
(2) mung bean preparation: select the mung bean of bright in color, reject impurity, clean, with bubble peeling, put into pot well-done, be ground into 60-80 order with pulverizer, filter with 60 mesh sieves, elimination impurity is made green bean paste, 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) fruit and vegetable juice preparation: green bean juice: get the uncooked garlic cleaning up, pulverized and squeezed the juice by pulverizer with the water of 80～90 ℃, remove slag, gained uncooked garlic juice is standby; Get the pears that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained pear juice is standby; Get the lotus root cleaning up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained lotus root juice is standby;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: by the konjaku slurry in step (1), green bean paste in step (2), agar in step (3), fruit and vegetable juice in step (4) and white granulated sugar mix, 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 mung bean konjaku custard.
Described a kind of mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
45 parts of konjakus, 100 parts of white granulated sugars, 35 parts, mung bean, 45 parts, agar, 5 parts, garlic, 50 parts of pears, 30 parts of lotus roots, 0.08 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard comprises the following steps:
(1) konjaku preparation: raw material is selected 45 parts of ripe konjakus, and the taro skin that unspells, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the konjaku draining the water is put and in boiling water, boiled 5-8 hour, after boiling, pick up, with stainless steel mill, well-done konjaku 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 85-102 ℃, obtain konjaku slurry, standby;
(2) mung bean preparation: select 35 parts, the mung bean of bright in color, reject impurity, clean, with bubble peeling, put into pot well-done, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, elimination impurity is made green bean paste, 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) fruit and vegetable juice preparation: green bean juice: get 5 parts, the garlic that cleans up, pulverized and squeezed the juice by pulverizer with the water of 80～90 ℃, remove slag, gained garlic juice is standby; Get 50 parts of the pears that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained pear juice is standby; Get 30 parts of the lotus roots that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained lotus root juice is standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: by the konjaku slurry in step (1), green bean paste in step (2), agar in step (3), fruit and vegetable juice in step (4) and 100 parts of mixing, 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 mung bean konjaku custard.
Garlic meridian distribution of property and flavor: warm in nature, taste is pungent, sweet, returns spleen, stomach, lung channel, effect: desinsection dehumidifying, in temperature, help digestion, change the meat paddy that disappears, removing toxic substances; Broken extravesated blood, attacks cold long-pendingly, and the outer moxibustion carbuncle of fall apart, cures mainly: the carbuncle serious case of furuncle that swells, evil sore carbuncle on the back, aqueous vapor.
Pears meridian distribution of property and flavor: sweet, micro-acid, cool, enter lung, stomach warp, have and promote the production of body fluid, to moisturize, heat-clearing, reduces phlegm.
Raw lotus root meridian distribution of property and flavor: puckery, cool in nature; Cooked flavor is sweet, and tepor enters the heart, spleen, stomach warp, function: heat-clearing, promote the production of body fluid, cool blood, the loose stasis of blood, tonifying spleen, appetizing, antidiarrheal; Boil and nourish blood, invigorating the spleen, appetizing.
Konjaku nature and flavor: pungent, cold, function cures mainly: dispersing swelling and dissipating binds, removing toxic substances pain relieving; For tumour, lymphoid tuberculosis; Carbuncle furuncle poison, venomous snake bite are controlled in external application.
Beneficial effect of the present invention: help digestion in temperature, nourishiing yin to clear away the lung-heat, promotes the production of body fluid and moisturize, the effect of clearing heat and eliminating phlegm.
Specific embodiment mode
Embodiment 1
A mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
45 parts of konjakus, 100 parts of white granulated sugars, 35 parts, mung bean, 45 parts, agar, 5 parts, garlic, 50 parts of pears, 30 parts of lotus roots, 0.08 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard comprises the following steps:
(1) konjaku preparation: raw material is selected 45 parts of ripe konjakus, and the taro skin that unspells, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the konjaku draining the water is put and in boiling water, boiled 5-8 hour, after boiling, pick up, with stainless steel mill, well-done konjaku 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 85-102 ℃, obtain konjaku slurry, standby;
(2) mung bean preparation: select 35 parts, the mung bean of bright in color, reject impurity, clean, with bubble peeling, put into pot well-done, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, elimination impurity is made green bean paste, 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) fruit and vegetable juice preparation: get 5 parts, the garlic that cleans up, pulverized and squeezed the juice by pulverizer with the water of 80～90 ℃, remove slag, gained garlic juice is standby; Get 50 parts of the pears that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained pear juice is standby; Get 30 parts of the lotus roots that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained lotus root juice is standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: by the konjaku slurry in step (1), green bean paste in step (2), agar in step (3), fruit and vegetable juice in step (4) and 100 parts of mixing, 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 mung bean konjaku custard.
Embodiment 2
A mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
37.5 parts of konjakus, 90 parts of white granulated sugars, 30 parts, mung bean, 40 parts, agar, 4 parts, garlic, 40 parts of pears, 25 parts of lotus roots, 0.07 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard comprises the following steps:
(1) konjaku preparation: raw material is selected 37.5 parts of ripe konjakus, and the taro skin that unspells, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the konjaku draining the water is put and in boiling water, boiled 5-8 hour, after boiling, pick up, with stainless steel mill, well-done konjaku 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 85-102 ℃, obtain konjaku slurry, standby;
(2) mung bean preparation: select 30 parts, the mung bean of bright in color, reject impurity, clean, with bubble peeling, put into pot well-done, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, elimination impurity is made green bean paste, 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) fruit and vegetable juice preparation: get 4 parts, the garlic that cleans up, pulverized and squeezed the juice by pulverizer with the water of 80～90 ℃, remove slag, gained garlic juice is standby; Get 40 parts of the pears that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained pear juice is standby; Get 25 parts of the lotus roots that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained lotus root juice is standby;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: by the konjaku slurry in step (1), green bean paste in step (2), agar in step (3), fruit and vegetable juice in step (4) and 90 parts of mixing, 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 mung bean konjaku custard.
Embodiment 3
A mung bean konjaku custard, this mung bean konjaku custard is formulated by the raw material of following weight portion:
30 parts of konjakus, 80 parts of white granulated sugars, 25 parts, mung bean, 35 parts, agar, 3 parts, garlic, 30 parts of pears, 20 parts of lotus roots, 0.06 part of Sodium Benzoate
The preparation method of this mung bean konjaku custard comprises the following steps:
(1) konjaku preparation: raw material is selected 30 parts of ripe konjakus, and the taro skin that unspells, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the konjaku draining the water is put and in boiling water, boiled 5-8 hour, after boiling, pick up, with stainless steel mill, well-done konjaku 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 85-102 ℃, obtain konjaku slurry, standby;
(2) mung bean preparation: select 25 parts, the mung bean of bright in color, reject impurity, clean, with bubble peeling, put into pot well-done, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, elimination impurity is made green bean paste, standby;
(3) agar preparation: 35 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) fruit and vegetable juice preparation: get 3 parts, the garlic that cleans up, pulverized and squeezed the juice by pulverizer with the water of 80～90 ℃, remove slag, gained garlic juice is standby; Get 30 parts of the pears that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained pear juice is standby; Get 20 parts of the lotus roots that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained lotus root juice is standby;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: by the konjaku slurry in step (1), green bean paste in step (2), agar in step (3), fruit and vegetable juice in step (4) and 80 parts of mixing, 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 mung bean konjaku custard.
Claims (1)
1. a preparation method for mung bean konjaku custard, is characterized in that: this mung bean konjaku custard is formulated by the raw material of following weight portion:
45 parts of konjakus, 100 parts of white granulated sugars, 35 parts, mung bean, 45 parts, agar, 5 parts, garlic, 50 parts of pears, 30 parts of lotus roots, 0.08 part of Sodium Benzoate; The preparation method of this mung bean konjaku custard comprises the following steps:
(1) konjaku preparation: raw material is selected 45 parts of ripe konjakus, and the taro skin that unspells, is cut into small pieces, clear water is cleaned, and drains the water stand-by, and the konjaku draining the water is put and in boiling water, boiled 5-8 hour, after boiling, pick up, with stainless steel mill, well-done konjaku 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 85-102 ℃, obtain konjaku slurry, standby;
(2) mung bean preparation: select 35 parts, the mung bean of bright in color, reject impurity, clean, with bubble peeling, put into pot well-done, be ground into 60-80 order with pulverizer, with 60 mesh sieves filtrations, elimination impurity is made green bean paste, 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) fruit and vegetable juice preparation: get 5 parts, the garlic that cleans up, pulverized and squeezed the juice by pulverizer with the water of 80～90 ℃, remove slag, gained garlic juice is standby; Get 50 parts of the pears that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained pear juice is standby; Get 30 parts of the lotus roots that clean up, with the water of 80～90 ℃, by pulverizer, pulverized and squeezed the juice, remove slag, gained lotus root juice is standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: by the konjaku slurry in step (1), green bean paste in step (2), agar in step (3), 100 parts of mixing of fruit and vegetable juice in step (4) and 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 mung bean konjaku custard.
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| CN106360522A (en) * | 2016-08-18 | 2017-02-01 | 江新祥 | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof |
| CN106262438A (en) * | 2016-08-18 | 2017-01-04 | 安庆市老杨埠农业科技有限公司 | A kind of fragrant pear Semen Pisi sativi thick soup and preparation method thereof |
| CN106343450A (en) * | 2016-08-19 | 2017-01-25 | 李松林 | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis |
| CN106262455A (en) * | 2016-08-19 | 2017-01-04 | 陈桂杰 | A kind of fragrant pear Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof |
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