CN103053949B - Apricot kernel and small red bean soup and preparation method thereof - Google Patents
Apricot kernel and small red bean soup and preparation method thereof Download PDFInfo
- Publication number
- CN103053949B CN103053949B CN201210591874XA CN201210591874A CN103053949B CN 103053949 B CN103053949 B CN 103053949B CN 201210591874X A CN201210591874X A CN 201210591874XA CN 201210591874 A CN201210591874 A CN 201210591874A CN 103053949 B CN103053949 B CN 103053949B
- Authority
- CN
- China
- Prior art keywords
- red bean
- almond
- water
- preparation
- parts
- 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.)
- Active
Links
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 76
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims description 41
- 244000018633 Prunus armeniaca Species 0.000 title abstract 5
- 235000009827 Prunus armeniaca Nutrition 0.000 title abstract 5
- 235000014347 soups Nutrition 0.000 title abstract 4
- 229920001817 Agar Polymers 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
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 244000144725 Amygdalus communis Species 0.000 claims description 66
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 66
- 235000020224 almond Nutrition 0.000 claims description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 61
- 239000002002 slurry Substances 0.000 claims description 42
- 239000008272 agar Substances 0.000 claims description 36
- 235000015110 jellies Nutrition 0.000 claims description 29
- 239000008274 jelly Substances 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 235000011950 custard Nutrition 0.000 claims description 12
- 238000005202 decontamination Methods 0.000 claims description 12
- 230000003588 decontaminative effect Effects 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000003814 drug Substances 0.000 claims description 7
- 229940079593 drug Drugs 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000011888 foil Substances 0.000 claims description 6
- 238000005213 imbibition Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000012423 maintenance Methods 0.000 claims description 6
- 230000000873 masking effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000001238 wet grinding Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 3
- 206010011224 Cough Diseases 0.000 abstract description 15
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 10
- 208000026435 phlegm Diseases 0.000 abstract description 10
- 208000006673 asthma Diseases 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000006463 Brassica alba Nutrition 0.000 abstract 1
- 244000140786 Brassica hirta Species 0.000 abstract 1
- 235000011371 Brassica hirta Nutrition 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 230000000881 depressing effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 description 6
- 241000219198 Brassica Species 0.000 description 4
- 235000011331 Brassica Nutrition 0.000 description 4
- 230000001174 ascending effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 208000003251 Pruritus Diseases 0.000 description 2
- 208000013116 chronic cough Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 210000000867 larynx Anatomy 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 206010053779 Allergic cough Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 201000008197 Laryngitis Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 206010039085 Rhinitis allergic Diseases 0.000 description 1
- 206010043521 Throat irritation Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 201000010105 allergic rhinitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940088529 claritin Drugs 0.000 description 1
- 201000004897 cough variant asthma Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000021004 dietary regimen Nutrition 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- JCCNYMKQOSZNPW-UHFFFAOYSA-N loratadine Chemical compound C1CN(C(=O)OCC)CCC1=C1C2=NC=CC=C2CCC2=CC(Cl)=CC=C21 JCCNYMKQOSZNPW-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000009335 monocropping Methods 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 210000003928 nasal cavity Anatomy 0.000 description 1
- 210000001331 nose Anatomy 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000003300 oropharynx Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 206010039083 rhinitis Diseases 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses apricot kernel and small red bean soup. The apricot kernel and small red bean soup comprises the following raw materials in part by weight: 50-65 parts of small red beans, 80-100 parts of white granulated sugar, 5-15 parts of apricot kernels, 35-45 parts of agars, 10-15 parts of perillaseeds, 10-15 parts of white mustard seeds and 0.06-0.08 parts of sodium benzoate; and the apricot kernel and small red bean soup disclosed by the invention has effects of depressing qi, relieving a cough, relieving asthma, relaxing bowels, dissolving phlegm, warming the middle warmer and promoting appetite.
Description
Invention field
The present invention relates to a kind of almond small red bean jelly and preparation method thereof, belong to food processing technology field.
Background technology
Cough is the common disease of autumn and winter season, and this class is coughed and accounted for 30% of the sick kind of division of respiratory disease outpatient service according to incompletely statistics, if it is difficult to control the inadequate normal delay several months, the iconographies such as inspection rabat, without abnormal discovery, medically claim chronic cough.If original pharyngo-laryngitis chronica, allergic cough medical history person, more be prone to the dry cough work of choking this moment, the oropharynx nasal cavity dryness, lip and tongue dryness, throat is dried itches or choke with sobs larynx and itch and more cough of phlegm is arranged; As original allergic rhinitis, cough variant asthma medical history person, along with cool breeze early winter is gradually tight, the sneeze continuous cropping also can appear rising morning, choke night and cough incessantly, sometimes can occur between larynx if any performance throat sufferings such as water bird songs.The traditional Chinese medical science is thought due to the main climatic effect with cold drying early winter of seasonal chronic cough instantly.In case suffer from, cough, should carry out immediately corresponding detection, the clear and definite cause of disease, especially note not ignoring the cough that causes because of drip throat irritation after rhinitis secretion nose.Clinical observation, throat have this class of foreign body sensation patient to use antibiotic, spasmolysis medicine, Claritin curative effect not aobvious, and the traditional Chinese medical science often can obtain remarkable result from the method treatments such as a surname's lung, the relieve sore throat that reduces phlegm, clear dry moistening lung of dispeling the wind.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 the people both can be from diet, having obtained 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 almond small red bean jelly be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of almond small red bean jelly and preparation method thereof, and this almond small red bean jelly 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 almond small red bean jelly, this almond small red bean jelly is formulated by the raw material of following weight portion:
Red bean 50-65 part, white granulated sugar 80-100 part, almond 5-15 part, agar 35-45 part, perillaseed 10-15 part, semen brassicae 10-15 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this almond small red bean jelly comprises the following steps:
(1) red bean preparation: the full glossiness red bean of raw material choose, decontamination, clean with clear water, red bean after processing is put into to pot and add the suitable quantity of water 30-50 minute that precooks, boil, with the stainless steel mill, well-done red bean is worn into to slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(2) almond preparation: select profile full grains almond, almond is put to immersion in boiling water and after 1-2 hour, with clear water, soak and picked up in 12 hours, with pulverizer, be ground into 100-160 order wet-milling, add suitable quantity of water to boil, obtain almond paste, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be 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, standby;
(4) thick paste preparation: bulk drug perillaseed, semen brassicae are cleaned, and oven dry mixes, and is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merged twice decocting liquid for the second time, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, standby;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: the red bean in step (1) is starched, almond paste in step (2), agar in step (3), thick paste in step (4) and white granulated sugar mix, add suitable quantity of water to stir, 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly the 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, under 121 ℃ sterilizing 18 minutes, obtain the almond small red bean jelly.
Described a kind of almond small red bean jelly, this almond small red bean jelly is formulated by the raw material of following weight portion:
45 parts of red beans, 100 parts of white granulated sugars, 35 parts, almond, 45 parts, agar, 15 parts of perillaseeds, 15 parts of semen brassicaes, 0.08 part of Sodium Benzoate
The preparation method of this almond small red bean jelly comprises the following steps:
(1) red bean preparation: 45 parts of the full glossiness red beans of raw material choose, decontamination, clean with clear water, red bean after processing is put into to pot and add the suitable quantity of water 30-50 minute that precooks, boil, with the stainless steel mill, well-done red bean is worn into to slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(2) almond preparation: select 35 parts, profile full grains almond, almond is put to immersion in boiling water and after 1-2 hour, with clear water, soak and picked up in 12 hours, with pulverizer, be ground into 100-160 order wet-milling, add suitable quantity of water to boil, obtain almond paste, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be 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, standby;
(4) thick paste preparation: 15 parts of 15 parts of bulk drug perillaseeds, semen brassicae are cleaned, and oven dry, mix, be ground into the 20-40 order, the water that adds 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, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: the red bean in step (1) is starched, almond paste in step (2), agar in step (3), 100 parts of mixing of thick paste in step (4) and white granulated sugar, add suitable quantity of water to stir, 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly the 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, under 121 ℃ sterilizing 18 minutes, obtain the almond small red bean jelly.
The almond meridian distribution of property and flavor: hardship, tepor, slightly poisonous, return lung, large intestine channel, function cures mainly: sending down abnormally ascending is relieving cough and asthma, relaxes bowel, and for cough and asthma, fullness sensation in chest phlegm is many, and deficiency of blood Tianjin is withered, the dry constipation of intestines.
The perilla seed meridian distribution of property and flavor: flavor is hot, warm in nature, returns lung, stomach, large intestine channel, effect: the sending down abnormally ascending dissolving phlegm, and relieving cough and asthma, in temperature, to whet the appetite, wide intestines profit is just.
The mustard seed meridian distribution of property and flavor: hot, warm, return lung channel, function cures mainly: the open-minded phlegm profit of warm lung gas, the eliminating stagnation to activate meridians pain relieving, cough distending pain in the chest and hypochondrium, the stagnant channels and collaterals of phlegm, joint numbness, pain, phlegm-damp oozing in the body, cloudy subcutaneous ulcer pyogenic infections for cold asthma due to excessive phlegm.
Beneficial effect of the present invention: sending down abnormally ascending is relieving cough and asthma, relaxes bowel, and the sending down abnormally ascending dissolving phlegm, relieving cough and asthma, the effect of whetting the appetite in temperature.
The specific embodiment mode
Embodiment 1
A kind of almond small red bean jelly, this almond small red bean jelly is formulated by the raw material of following weight portion:
45 parts of red beans, 100 parts of white granulated sugars, 35 parts, almond, 45 parts, agar, 15 parts of perillaseeds, 15 parts of semen brassicaes, 0.08 part of Sodium Benzoate
The preparation method of this almond small red bean jelly comprises the following steps:
(1) red bean preparation: 45 parts of the full glossiness red beans of raw material choose, decontamination, clean with clear water, red bean after processing is put into to pot and add the suitable quantity of water 30-50 minute that precooks, boil, with the stainless steel mill, well-done red bean is worn into to slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(2) almond preparation: select 35 parts, profile full grains almond, almond is put to immersion in boiling water and after 1-2 hour, with clear water, soak and picked up in 12 hours, with pulverizer, be ground into 100-160 order wet-milling, add suitable quantity of water to boil, obtain almond paste, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be 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, standby;
(4) thick paste preparation: 15 parts of 15 parts of bulk drug perillaseeds, semen brassicae are cleaned, and oven dry, mix, be ground into the 20-40 order, the water that adds 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, standby;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: the red bean in step (1) is starched, almond paste in step (2), agar in step (3), 100 parts of mixing of thick paste in step (4) and white granulated sugar, add suitable quantity of water to stir, 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly the 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, under 121 ℃ sterilizing 18 minutes, obtain the almond small red bean jelly.
Embodiment 2
A kind of almond small red bean jelly, this almond small red bean jelly is formulated by the raw material of following weight portion:
37.5 parts of red beans, 90 parts of white granulated sugars, 30 parts, almond, 40 parts, agar, 12.5 parts of perillaseeds, 12.5 parts of semen brassicaes, 0.07 part of Sodium Benzoate
The preparation method of this almond small red bean jelly comprises the following steps:
(1) red bean preparation: 37.5 parts of the full glossiness red beans of raw material choose, decontamination, clean with clear water, red bean after processing is put into to pot and add the suitable quantity of water 30-50 minute that precooks, boil, with the stainless steel mill, well-done red bean is worn into to slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(2) almond preparation: select 30 parts, profile full grains almond, almond is put to immersion in boiling water and after 1-2 hour, with clear water, soak and picked up in 12 hours, with pulverizer, be ground into 100-160 order wet-milling, add suitable quantity of water to boil, obtain almond paste, standby;
(3) agar preparation: 40 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be 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, standby;
(4) thick paste preparation: 12.5 parts of 12.5 parts of bulk drug perillaseeds, semen brassicae are cleaned, and oven dry, mix, be ground into the 20-40 order, the water that adds 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, standby;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: the red bean in step (1) is starched, almond paste in step (2), agar in step (3), 90 parts of mixing of thick paste in step (4) and white granulated sugar, add suitable quantity of water to stir, 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly the 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, under 121 ℃ sterilizing 18 minutes, obtain the almond small red bean jelly.
Embodiment 3
A kind of almond small red bean jelly, this almond small red bean jelly is formulated by the raw material of following weight portion:
30 parts of red beans, 80 parts of white granulated sugars, 25 parts, almond, 35 parts, agar, 10 parts of perillaseeds, 10 parts of semen brassicaes, 0.06 part of Sodium Benzoate
The preparation method of this almond small red bean jelly comprises the following steps:
(1) red bean preparation: 30 parts of the full glossiness red beans of raw material choose, decontamination, clean with clear water, red bean after processing is put into to pot and add the suitable quantity of water 30-50 minute that precooks, boil, with the stainless steel mill, well-done red bean is worn into to slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(2) almond preparation: select 25 parts, profile full grains almond, almond is put to immersion in boiling water and after 1-2 hour, with clear water, soak and picked up in 12 hours, with pulverizer, be ground into 100-160 order wet-milling, add suitable quantity of water to boil, obtain almond paste, standby;
(3) agar preparation: 35 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be 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, standby;
(4) thick paste preparation: 10 parts of 10 parts of bulk drug perillaseeds, semen brassicae are cleaned, and oven dry, mix, be ground into the 20-40 order, the water that adds 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, standby;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: the red bean in step (1) is starched, almond paste in step (2), agar in step (3), 80 parts of mixing of thick paste in step (4) and white granulated sugar, add suitable quantity of water to stir, 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly the 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, under 121 ℃ sterilizing 18 minutes, obtain the almond small red bean jelly.
Claims (1)
1. almond small red bean jelly, it is characterized in that: this almond small red bean jelly is formulated by the raw material of following weight portion:
Red bean 50-65 part, white granulated sugar 80-100 part, almond 5-15 part, agar 35-45 part, perillaseed 10-15 part, semen brassicae 10-15 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this almond small red bean jelly comprises the following steps:
(1) red bean preparation: the full glossiness red bean of raw material choose, decontamination, clean with clear water, red bean after processing is put into to pot and add the suitable quantity of water 30-50 minute that precooks, boil, with the stainless steel mill, well-done red bean is worn into to slurry, during defibrination, add suitable quantity of water, alleviate the sticky mill of slurry phenomenon, then use the slow fire infusion, while enduring, stir, 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, standby;
(2) almond preparation: select profile full grains almond, almond is put to immersion in boiling water and after 1-2 hour, with clear water, soak and picked up in 12 hours, with pulverizer, be ground into 100-160 order wet-milling, add suitable quantity of water to boil, obtain almond paste, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be 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, standby;
(4) thick paste preparation: bulk drug perillaseed, semen brassicae are cleaned, and oven dry mixes, and is ground into the 20-40 order, adds the water of 3 times of amounts, decoct twice, 2 hours for the first time, l hour, merged twice decocting liquid for the second time, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, standby;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, standby;
(6) custard processed: the red bean in step (1) is starched, almond paste in step (2), agar in step (3), thick paste in step (4) and white granulated sugar mix, add suitable quantity of water to stir, 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 step (5) is dropped in pot, off the pot after mixing evenly, rapidly the 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, under 121 ℃ sterilizing 18 minutes, obtain the almond small red bean jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210591874XA CN103053949B (en) | 2012-12-29 | 2012-12-29 | Apricot kernel and small red bean soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210591874XA CN103053949B (en) | 2012-12-29 | 2012-12-29 | Apricot kernel and small red bean soup and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103053949A CN103053949A (en) | 2013-04-24 |
| CN103053949B true CN103053949B (en) | 2013-11-20 |
Family
ID=48097095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210591874XA Active CN103053949B (en) | 2012-12-29 | 2012-12-29 | Apricot kernel and small red bean soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103053949B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106165854A (en) * | 2016-08-18 | 2016-11-30 | 安徽天然匠坊电子商务有限公司 | A kind of Radix Dauci Sativae Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof |
| CN106174325A (en) * | 2016-08-19 | 2016-12-07 | 李松林 | A kind of beauty's melon milk HUADOU thick soup and preparation method thereof |
| CN106307332A (en) * | 2016-08-20 | 2017-01-11 | 江新祥 | Sweet syzygium jambos-light speckled kidney bean thick soup and making method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124103A (en) * | 1995-01-03 | 1996-06-12 | 石福增 | Dietary cure gruel and its preparing method |
| CN1141131A (en) * | 1995-07-23 | 1997-01-29 | 陈云志 | Canned eight-treasure porridge contg. almond and method for producing same |
| CN1316917C (en) * | 2004-04-14 | 2007-05-23 | 马文奇 | Chinese wolfberry and apricot kernel gruel and its producing method |
| US20070116846A1 (en) * | 2005-11-22 | 2007-05-24 | Singh-Meneghini Aquah M | Flour formulations for making gluten-free food products |
| CN102258167A (en) * | 2010-05-27 | 2011-11-30 | 赵宪梅 | Nourishing Chinese date porridge |
-
2012
- 2012-12-29 CN CN201210591874XA patent/CN103053949B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103053949A (en) | 2013-04-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103027219B (en) | Small red bean and carrot soup and making method thereof | |
| CN103027217B (en) | Red bean-choko soup and making method thereof | |
| CN103027225B (en) | Black soya bean-lotus root soup and making method thereof | |
| CN103039840B (en) | Health care rice cake with function of adjusting weakness of spleen and stomach and preparation method thereof | |
| CN103039983B (en) | Soup with white fruit nuts and small red beans and preparation method thereof | |
| CN103039771A (en) | Small red bean and spina date seed soup and preparation method thereof | |
| CN103039981B (en) | Mung bean-konjac soup and preparation method thereof | |
| CN103027212A (en) | Small red bean and cowpea soup and making method thereof | |
| CN103053949B (en) | Apricot kernel and small red bean soup and preparation method thereof | |
| CN103039770B (en) | Small red bean and taro soup and preparation method thereof | |
| CN105010635A (en) | Health-care dandelion bag tea and preparation method thereof | |
| CN103027175A (en) | Composite preserved fruit of water chestnuts and bananas and making method of composite preserved fruit | |
| CN103027220B (en) | Small red bean, red date and flos farfarae soup and making method thereof | |
| CN103054022B (en) | Burdock root and pumpkin soup and preparation method thereof | |
| CN107647233A (en) | A kind of preparation method of ginger tea solid beverage | |
| CN106235217A (en) | A kind of the kidney invigorating pathogenic fire reducing Flos Sophorae Mel and preparation method thereof | |
| CN103027216B (en) | Black soya bean-helianthus tuberosus soup and making method thereof | |
| CN111150056A (en) | Noni peptide enzyme and preparation method and application thereof | |
| CN103820287A (en) | Wild-grape lung-moistening cough-relieving wine and production method thereof | |
| CN104324237B (en) | A kind of strong drug composition for treating edema during menstruation | |
| CN103039982B (en) | Small red bean and white fungus soup and preparation method thereof | |
| CN103027224B (en) | Longan pulp-red date soup and making method thereof | |
| CN105106296A (en) | Traditional Chinese medicine styptic powder for treating haemorrhoid hemorrhage syndrome | |
| CN113975366A (en) | Four-processed hypoglycemic coptis composition and production processing method thereof | |
| CN117562154A (en) | Formula of Huixiang health tea for relieving cough and resolving stagnation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: NANTONG FANGDU HIGH-TECH VENTURE PARK SERVICE CO., Free format text: FORMER OWNER: LUO YONGQI Effective date: 20140409 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 523000 DONGGUAN, GUANGDONG PROVINCE TO: 226112 NANTONG, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140409 Address after: 226112, Jiangsu, Nantong Haimen town Sanxing village 15 groups Patentee after: Nantong Textile Science and Technology Pioneer Park Service Co.,Ltd. Address before: 523000 Dongguan Lichuan Industrial Zone, Guangdong, Dongcheng District, fourth first floor Peng hardware Patentee before: Luo Yongqi |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 226112, Jiangsu, Nantong Haimen town Sanxing village 15 groups Patentee after: Nantong textile Capital Management Co.,Ltd. Address before: 226112, Jiangsu, Nantong Haimen town Sanxing village 15 groups Patentee before: Nantong Textile Science and Technology Pioneer Park Service Co.,Ltd. |
|
| CP01 | Change in the name or title of a patent holder | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200624 Address after: Sanxing Zhen Nan Cun, Haimen City, Nantong City, Jiangsu Province Patentee after: Jiangsu Dieshiqiao Investment Co.,Ltd. Address before: 226112, Jiangsu, Nantong Haimen town Sanxing village 15 groups Patentee before: Nantong textile Capital Management Co.,Ltd. |
|
| TR01 | Transfer of patent right |