CN106107817A - A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof - Google Patents
A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof Download PDFInfo
- Publication number
- CN106107817A CN106107817A CN201610697518.4A CN201610697518A CN106107817A CN 106107817 A CN106107817 A CN 106107817A CN 201610697518 A CN201610697518 A CN 201610697518A CN 106107817 A CN106107817 A CN 106107817A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- fragrant pear
- gained
- black semen
- 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.)
- Withdrawn
Links
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 33
- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 17
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 17
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 13
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229940082787 spirulina Drugs 0.000 claims abstract description 13
- 239000013078 crystal Substances 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000005819 Magnolia denudata Species 0.000 claims abstract description 9
- 235000016094 Magnolia denudata Nutrition 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 238000001802 infusion Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000012467 final product Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 239000012535 impurity Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 15
- 230000036541 health Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 23
- 241000209094 Oryza Species 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sub-thick soup of fragrant pear Pollen pini thunbergii, be made up of following raw material: fragrant pear, black Semen pini koraiensis, crystal rice, Fructus Capsici, water, Radix Salviae Miltiorrhizae, Magnolia denudata Desr., lemon grass (Cymbopogon citratus), Herba Lophatheri, Herba Taraxaci, agar, maltose alcohol, Spirulina powder；Its manufacture method comprises the following steps: (1), preparation fragrant pear slurry；(2), black Semen pini koraiensis mud is prepared；(3), prepare crystal rice to stick with paste；(4), vegetable juice is prepared；(5), nutritional solution is prepared；(6), by after agar immersion, it is heated to dissolving, standby；(7), being mixed by the material of above steps gained, add maltose alcohol, Spirulina powder and suitable quantity of water, very hot oven is boiled, and slow fire infusion takes the dish out of the pot when reaching 80～90% to soluble solid, to obtain final product.The present invention, by the nutritional labelings such as fragrant pear, black Semen pini koraiensis, Fructus Capsici being incorporated in the middle of thick soup food, adds the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, Spirulina powder simultaneously, improves nutritive value, and its rich in taste, the delicate fragrance of food is good to eat, has preferable Dietotherapy health effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof.
Background technology
Thick soup is China's conventional food, be popular in the whole nation most area.Thick soup is as a kind of sticky thick soup, mainly by meat, dish
And thickening soup is in harmonious proportion, also can add face becomes face thick soup, separately has the sweet sweet food made such as bean paste, sugar etc..Because using thickening soup in a large number, add rise
Rendering palatable with material etc., food materials aspect is nearly all meat, and taste is heavier and heat is high.
Along with growth in the living standard, health diet is increasingly paid attention to by people, should hold principle balanced in nutrition, selects
Absorption easy to digest, the food of cellulosic high and low fat low sugar is main, greasy and that zest is big food of should not taking food, and traditional
Thick soup taste heavier, nutritional labeling and mouthfeel are the most single, have much room for improvement.
Summary of the invention
The invention solves the problems that technical problem is to provide a kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof, by scientific formula,
Improve nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat it
Delicate fragrance is good to eat, have spleen invigorating dry, stomach invigorating, lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.
The present invention solves that above-mentioned technical problem be the technical scheme is that
A kind of sub-thick soup of fragrant pear Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fragrant pear 80～150 parts, black Semen pini koraiensis 80～150 parts, crystal rice 30～80 parts, Fructus Capsici 10～30 parts, water are appropriate, red
Join 5～9 parts, Magnolia denudata Desr. 2～4 parts, lemon grass (Cymbopogon citratus) 2～3 parts, Herba Lophatheri 2～5 parts, Herba Taraxaci 1～3 parts, agar 1～2 parts, Fructus Hordei Germinatus
Sugar alcohol 7～15 parts, Spirulina powder 5～8 parts；
The manufacture method of the described sub-thick soup of fragrant pear Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe fragrant pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing,
Heat infusion with slow fire again, be stirred continuously and make to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtain perfume (or spice)
Pears slurry is standby；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
6～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, mistake
Filter, decontamination obtains black Semen pini koraiensis mud；
(3), crystal rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, be heated to 90～100
Persistently boil after DEG C 6～10 minutes, obtain rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Magnolia denudata Desr., lemon grass (Cymbopogon citratus), Herba Lophatheri, Herba Taraxaci cleaning, add 6～10 times of water soak at room temperature 5
～10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings 4～after 6 hours, be heated to 85～95 DEG C and make it molten
Change, filter and go the removal of impurity, standby；
(7), by the fragrant pear slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, the rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds maltose
Alcohol, Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until solubility solid
Thing reaches to take the dish out of the pot when 80～90%, to obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional thick soup food taste, by the nutritional labelings such as fragrant pear, black Semen pini koraiensis, Fructus Capsici are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, Spirulina powder simultaneously, improve the nutritive value of combination food so that it is rich in
Protein and carbohydrate and various trace element and aminoacid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digestion is inhaled
Receive, have spleen invigorating to dry, stomach invigorating, lung moistening, the effect such as repose, there is preferable Dietotherapy health effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of sub-thick soup of fragrant pear Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fragrant pear 80 parts, black Semen pini koraiensis 80 parts, 30 parts of crystal rice, Fructus Capsici 10 parts, water are appropriate, Radix Salviae Miltiorrhizae 5 parts, Magnolia denudata Desr. 2 parts, lemon
Lemon grass 2 parts, Herba Lophatheri 2 parts, Herba Taraxaci 1 part, 1 part of agar, maltose alcohol 7 parts, Spirulina powder 5 parts；
The manufacture method of the described sub-thick soup of fragrant pear Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe fragrant pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains fragrant pear slurry
Standby；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
6 hours, then steaming and decocting 45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, decontamination
Obtain black Semen pini koraiensis mud；
(3), crystal rice is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 10 minutes, obtain rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Magnolia denudata Desr., lemon grass (Cymbopogon citratus), Herba Lophatheri, Herba Taraxaci cleaning, add 6 times of water soak at room temperature 10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings are after 4 hours, be heated to 85～95 DEG C and make it dissolve,
The removal of impurity is gone in filtration, standby；
(7), by the fragrant pear slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, the rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds maltose
Alcohol, Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until solubility solid
Thing reaches to take the dish out of the pot when 80～90%, to obtain final product.
Embodiment 2:
A kind of sub-thick soup of fragrant pear Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fragrant pear 150 parts, black Semen pini koraiensis 150 parts, 80 parts of crystal rice, Fructus Capsici 30 parts, water are appropriate, Radix Salviae Miltiorrhizae 9 parts, Magnolia denudata Desr. 4 parts,
Lemon grass (Cymbopogon citratus) 3 parts, Herba Lophatheri 5 parts, Herba Taraxaci 3 parts, 2 parts of agar, maltose alcohol 15 parts, Spirulina powder 8 parts；
The manufacture method of the described sub-thick soup of fragrant pear Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe fragrant pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains fragrant pear slurry
Standby；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
9 hours, then steaming and decocting 25 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, decontamination
Obtain black Semen pini koraiensis mud；
(3), crystal rice is eluriated clean after, water temperature 20～30 DEG C soak 10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6 minutes, obtain rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Magnolia denudata Desr., lemon grass (Cymbopogon citratus), Herba Lophatheri, Herba Taraxaci cleaning, add 10 times of water soak at room temperature 5 little
Time, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings are after 6 hours, be heated to 85～95 DEG C and make it dissolve,
The removal of impurity is gone in filtration, standby；
(7), by the fragrant pear slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, the rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds maltose
Alcohol, Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until solubility solid
Thing reaches to take the dish out of the pot when 80～90%, to obtain final product.
The embodiment of the present invention, by the nutritional labelings such as fragrant pear, black Semen pini koraiensis, Fructus Capsici being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, Spirulina powder, improves the nutritive value of combination food so that it is rich in proteins and carbon hydrate
Thing and various trace element and aminoacid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digest and assimilate, and has spleen invigorating to dry, strong
Stomach, lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.
Claims (1)
1. the sub-thick soup of fragrant pear Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fragrant pear 80～150 parts, black Semen pini koraiensis 80～150 parts, crystal rice 30～80 parts, Fructus Capsici 10～30 parts, water are appropriate, Radix Salviae Miltiorrhizae 5
～9 parts, Magnolia denudata Desr. 2～4 parts, lemon grass (Cymbopogon citratus) 2～3 parts, Herba Lophatheri 2～5 parts, Herba Taraxaci 1～3 parts, agar 1～2 parts, maltose alcohol
7～15 parts, Spirulina powder 5～8 parts；
The manufacture method of the described sub-thick soup of fragrant pear Pollen pini thunbergii, comprises the following steps:
(1), selecting ripe fragrant pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains fragrant pear slurry
Standby；
(2), choosing black Semen pini koraiensis, slow fire is fried to ripe perfume (or spice), soaks 6～9 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, go
Impurity obtains black Semen pini koraiensis mud；
(3), crystal rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6～10 minutes, obtain rice and stick with paste；
(4), by Fructus Capsici remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Magnolia denudata Desr., lemon grass (Cymbopogon citratus), Herba Lophatheri, Herba Taraxaci cleaning, add 6～10 times of water soak at room temperature 5～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(6), agar is broken into fritter, adds 15～20 times of water soakings 4～after 6 hours, be heated to 85～95 DEG C and make it dissolve, mistake
Filter off the removal of impurity, standby；
(7), the rice of the fragrant pear slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, step (3) gained stuck with paste, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds maltose alcohol, spiral shell
Spirulina powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697518.4A CN106107817A (en) | 2016-08-21 | 2016-08-21 | A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697518.4A CN106107817A (en) | 2016-08-21 | 2016-08-21 | A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107817A true CN106107817A (en) | 2016-11-16 |
Family
ID=57278443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610697518.4A Withdrawn CN106107817A (en) | 2016-08-21 | 2016-08-21 | A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107817A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142920A (en) * | 1995-08-15 | 1997-02-19 | 昆明市康可凯食品有限责任公司 | Technical method for decrustating pine nut |
| CN103027212A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and cowpea soup and making method thereof |
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
| CN103039981A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-konjac soup and preparation method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
-
2016
- 2016-08-21 CN CN201610697518.4A patent/CN106107817A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142920A (en) * | 1995-08-15 | 1997-02-19 | 昆明市康可凯食品有限责任公司 | Technical method for decrustating pine nut |
| CN103027212A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and cowpea soup and making method thereof |
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
| CN103039981A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-konjac soup and preparation method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106235222A (en) | A kind of sweet potato, lotus seed thick soup and preparation method thereof | |
| CN106262340A (en) | A kind of Fructus Melo Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106235184A (en) | A kind of Fructus Cucurbitae moschatae Semen Castaneae thick soup and preparation method thereof | |
| CN106107817A (en) | A kind of sub-thick soup of fragrant pear Pollen pini thunbergii and preparation method thereof | |
| CN106235226A (en) | A kind of sub-thick soup of Semen Juglandis Pollen pini thunbergii and preparation method thereof | |
| CN106262435A (en) | A kind of sub-thick soup of Fructus Cucumidis sativi Pollen pini thunbergii and preparation method thereof | |
| CN106107816A (en) | A kind of sub-thick soup of Fructus Melo Pollen pini thunbergii and preparation method thereof | |
| CN106262432A (en) | A kind of sub-thick soup of JINNANGUA Pollen pini thunbergii and preparation method thereof | |
| CN106262342A (en) | A kind of Radix Ipomoeae Semen Castaneae thick soup and preparation method thereof | |
| CN106262486A (en) | A kind of kiwi fruit Semen Castaneae thick soup and preparation method thereof | |
| CN106262451A (en) | A kind of beauty's melon Semen Castaneae thick soup and preparation method thereof | |
| CN106262439A (en) | A kind of fragrant pear Semen Castaneae thick soup and preparation method thereof | |
| CN106107826A (en) | A kind of sub-thick soup of Fructus Luffae Pollen pini thunbergii and preparation method thereof | |
| CN106165860A (en) | A kind of Nanguo Pear opal bean thick soup and preparation method thereof | |
| CN106262445A (en) | A kind of honey peach milk HUADOU thick soup and preparation method thereof | |
| CN106262443A (en) | A kind of Nanguo Pear Semen Castaneae thick soup and preparation method thereof | |
| CN106262424A (en) | A kind of Radix Dauci Sativae Semen Castaneae thick soup and preparation method thereof | |
| CN106107821A (en) | A kind of sub-thick soup of Fructus Sechii edulis Pollen pini thunbergii and preparation method thereof | |
| CN106235195A (en) | A kind of Semen Juglandis Semen Castaneae thick soup and preparation method thereof | |
| CN106174324A (en) | A kind of Fructus Cucurbitae moschatae lotus seed soup and preparation method thereof | |
| CN106107831A (en) | A kind of Semen Juglandis milk HUADOU thick soup and preparation method thereof | |
| CN106262450A (en) | A kind of JINNANGUA Semen Castaneae thick soup and preparation method thereof | |
| CN106262460A (en) | A kind of Fructus Benincasae Semen Pisi sativi thick soup and preparation method thereof | |
| CN106262484A (en) | A kind of sub-thick soup of Aloe Pollen pini thunbergii and preparation method thereof | |
| CN106262434A (en) | A kind of Rhizoma Dioscoreae Semen Castaneae thick soup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161116 |
|
| WW01 | Invention patent application withdrawn after publication |