CN106165857A - A kind of beauty's melon opal bean thick soup and preparation method thereof - Google Patents
A kind of beauty's melon opal bean thick soup and preparation method thereof Download PDFInfo
- Publication number
- CN106165857A CN106165857A CN201610693440.9A CN201610693440A CN106165857A CN 106165857 A CN106165857 A CN 106165857A CN 201610693440 A CN201610693440 A CN 201610693440A CN 106165857 A CN106165857 A CN 106165857A
- Authority
- CN
- China
- Prior art keywords
- beauty
- melon
- parts
- water
- opal bean
- 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- Withdrawn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
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 47
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 35
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 34
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 34
- 230000003796 beauty Effects 0.000 title claims abstract description 34
- 239000011022 opal Substances 0.000 title claims abstract description 34
- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000241257 Cucumis melo Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 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
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 235000021329 brown rice Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 9
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 9
- 235000014435 Mentha Nutrition 0.000 claims abstract description 9
- 241001072983 Mentha Species 0.000 claims abstract description 9
- 238000001802 infusion Methods 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
- 241000219112 Cucumis Species 0.000 claims description 29
- 239000012535 impurity Substances 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 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
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 16
- 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
- 241000209094 Oryza Species 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 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
- 235000013312 flour Nutrition 0.000 description 3
- 210000004072 lung Anatomy 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
- 238000001914 filtration Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 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
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 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
- 238000009877 rendering Methods 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of beauty's melon opal bean thick soup, be made up of following raw material: beauty's melon, opal bean, brown rice, fresh kidney beans, water, Radix Angelicae Sinensis, Folium Stevlae Rebaudianae, Spica Prunellae, mentha leave, Jerusalem artichoke, agar, fructose, Fagopyrum esculentum Moench powder；Its manufacture method comprises the following steps: (1), preparation beauty's melon slurry；(2) opal bean mud, is prepared；(3), prepare brown 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 fructose, Fagopyrum esculentum Moench 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 beauty's melon, opal bean, fresh kidney beans being incorporated in the middle of thick soup food, adds the health care beneficiating ingredient such as Radix Angelicae Sinensis, Fagopyrum esculentum Moench 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 beauty's melon opal bean thick soup 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 beauty's melon opal bean thick soup and preparation method thereof, joined by science
Side, improves nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste,
The delicate fragrance of food 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 beauty's melon opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Beauty's melon 80～150 parts, opal bean 80～150 parts, brown rice 30～80 parts, fresh kidney beans 10～30 parts, water are appropriate, Radix Angelicae Sinensis
5～9 parts, Folium Stevlae Rebaudianae 2～4 parts, Spica Prunellae 2～3 parts, mentha leave 2～5 parts, Jerusalem artichoke 1～3 parts, agar 1～2 parts, fructose 7～15
Part, Fagopyrum esculentum Moench powder 5～8 parts；
The manufacture method of described beauty's melon opal bean thick soup, comprises the following steps:
(1), selecting ripe beauty's melon, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, be polished into
Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%,
Standby to beauty's melon slurry；
(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
～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, filter,
Decontamination obtains opal bean mud；
(3), brown rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, be heated to 90～100 DEG C
After persistently boil 6～10 minutes, obtain rice stick with paste；
(4), by fresh kidney beans remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Radix Angelicae Sinensis, Folium Stevlae Rebaudianae, Spica Prunellae, mentha leave, Jerusalem artichoke clean after mix, 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 beauty's melon slurry of step (1) gained, the opal bean 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 fructose, buckwheat
Flour 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 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 beauty's melon, opal bean, fresh kidney beans are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Radix Angelicae Sinensis, Fagopyrum esculentum Moench powder simultaneously, improve the nutritive value of combination food so that it is rich in egg
White matter 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 beauty's melon opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
80 parts of beauty's melon, opal bean 80 parts, 30 parts of brown rice, fresh kidney beans 10 parts, water are appropriate, Radix Angelicae Sinensis 5 parts, Folium Stevlae Rebaudianae 2 parts, summer are withered
Grass 2 parts, mentha leave 2 parts, Jerusalem artichoke 1 part, 1 part of agar, 7 parts of fructose, Fagopyrum esculentum Moench powder 5 parts；
The manufacture method of described beauty's melon opal bean thick soup, comprises the following steps:
(1), selecting ripe beauty's melon, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then
Heat infusion with slow fire, 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 beauty
Melon slurry is standby；
(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, 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 opal bean mud；
(3), brown rice is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 10 minutes, obtain rice and stick with paste；
(4), by fresh kidney beans remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Angelicae Sinensis, Folium Stevlae Rebaudianae, Spica Prunellae, mentha leave, Jerusalem artichoke cleaning, add 6 times of water soak at room temperature 10 hours,
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 beauty's melon slurry of step (1) gained, the opal bean 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 fructose, buckwheat
Flour 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 when 80～90%, to obtain final product.
Embodiment 2:
A kind of beauty's melon opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
150 parts of beauty's melon, opal bean 150 parts, 80 parts of brown rice, fresh kidney beans 30 parts, water are appropriate, Radix Angelicae Sinensis 9 parts, Folium Stevlae Rebaudianae 4 parts, the summer
Hay 3 parts, mentha leave 5 parts, Jerusalem artichoke 3 parts, 2 parts of agar, 15 parts of fructose, Fagopyrum esculentum Moench powder 8 parts；
The manufacture method of described beauty's melon opal bean thick soup, comprises the following steps:
(1), selecting ripe beauty's melon, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then
Heat infusion with slow fire, 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 beauty
Melon slurry is standby；
(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 9 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, 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 opal bean mud；
(3), brown rice is eluriated clean after, water temperature 20～30 DEG C soak 10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6 minutes, obtain rice and stick with paste；
(4), by fresh kidney beans remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Angelicae Sinensis, Folium Stevlae Rebaudianae, Spica Prunellae, mentha leave, Jerusalem artichoke cleaning, add 10 times of water soak at room temperature 5 hours,
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 beauty's melon slurry of step (1) gained, the opal bean 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 fructose, buckwheat
Flour 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 when 80～90%, to obtain final product.
The embodiment of the present invention, by the nutritional labelings such as beauty's melon, opal bean, fresh kidney beans being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Radix Angelicae Sinensis, Fagopyrum esculentum Moench powder, improves the nutritive value of combination food so that it is rich in proteins 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 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. beauty's melon opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Beauty's melon 80～150 parts, opal bean 80～150 parts, brown rice 30～80 parts, fresh kidney beans 10～30 parts, water are appropriate, Radix Angelicae Sinensis 5～9
Part, Folium Stevlae Rebaudianae 2～4 parts, Spica Prunellae 2～3 parts, mentha leave 2～5 parts, Jerusalem artichoke 1～3 parts, agar 1～2 parts, fructose 7～15 parts,
Fagopyrum esculentum Moench powder 5～8 parts；
The manufacture method of described beauty's melon opal bean thick soup, comprises the following steps:
(1), selecting ripe beauty's melon, 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
Heat infusion with slow fire, 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 beauty
Melon slurry is standby；
(2), choosing opal bean, slow fire is fried to ripe perfume (or spice), soaks 6～9 little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Time, 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, roguing
Matter obtains opal bean mud；
(3), brown rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6～10 minutes, obtain rice and stick with paste；
(4), by fresh kidney beans 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 Angelicae Sinensis, Folium Stevlae Rebaudianae, Spica Prunellae, mentha leave, Jerusalem artichoke cleaning, add 6～10 times of water soak at room temperature 5～10 are little
Time, 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 beauty's melon slurry of step (1) gained, the opal bean 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 fructose, Fagopyrum esculentum Moench powder
And suitable quantity of water, stir, after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reach 80～
Take the dish out of the pot when 90%, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693440.9A CN106165857A (en) | 2016-08-19 | 2016-08-19 | A kind of beauty's melon opal bean thick soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693440.9A CN106165857A (en) | 2016-08-19 | 2016-08-19 | A kind of beauty's melon opal bean thick soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106165857A true CN106165857A (en) | 2016-11-30 |
Family
ID=57375920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693440.9A Withdrawn CN106165857A (en) | 2016-08-19 | 2016-08-19 | A kind of beauty's melon opal bean thick soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106165857A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610693440.9A patent/CN106165857A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262340A (en) | A kind of Fructus Melo Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106165857A (en) | A kind of beauty's melon opal bean thick soup and preparation method thereof | |
| CN106235197A (en) | A kind of JINNANGUA opal bean thick soup and preparation method thereof | |
| CN106262420A (en) | A kind of sweet Jambul opal bean thick soup and preparation method thereof | |
| CN106235188A (en) | A kind of Fructus Caricae Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106262454A (en) | A kind of sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106262477A (en) | A kind of Fructus Chaenomelis Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106235177A (en) | A kind of sub-thick soup of Fructus Chaenomelis Pollen pini thunbergii and preparation method thereof | |
| CN106262445A (en) | A kind of honey peach milk HUADOU thick soup and preparation method thereof | |
| CN106174325A (en) | A kind of beauty's melon milk HUADOU thick soup and preparation method thereof | |
| CN106262453A (en) | A kind of Fructus Sechii edulis Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106235198A (en) | A kind of JINNANGUA Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106262439A (en) | A kind of fragrant pear Semen Castaneae thick soup and preparation method thereof | |
| CN106262476A (en) | A kind of hami melon Semen Castaneae thick soup and preparation method thereof | |
| CN106107828A (en) | A kind of Fructus Chaenomelis Semen Pisi sativi thick soup and preparation method thereof | |
| CN106262448A (en) | A kind of pumpkin-milk HUADOU thick soup and preparation method thereof | |
| CN106235226A (en) | A kind of sub-thick soup of Semen Juglandis Pollen pini thunbergii and preparation method thereof | |
| CN106262429A (en) | A kind of kiwi fruit opal bean thick soup and preparation method thereof | |
| CN106235206A (en) | A kind of Fructus Sechii edulis Semen Pisi sativi thick soup and preparation method thereof | |
| CN106107831A (en) | A kind of Semen Juglandis milk HUADOU thick soup and preparation method thereof | |
| CN106165855A (en) | A kind of Radix et Caulis Opuntiae Dillenii Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106262452A (en) | A kind of sub-thick soup of Nanguo Pear 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 | |
| CN106262462A (en) | A kind of Radix Dauci Sativae opal bean thick soup and preparation method thereof | |
| CN106165862A (en) | A kind of white gourd milk HUADOU 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: 20161130 |
|
| WW01 | Invention patent application withdrawn after publication |