CN106165858A - A kind of JINNANGUA purple circle bean thick soup and preparation method thereof - Google Patents
A kind of JINNANGUA purple circle bean thick soup and preparation method thereof Download PDFInfo
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- 238000000034 method Methods 0.000 claims abstract description 5
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- 238000010438 heat treatment Methods 0.000 claims description 8
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- 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
- 238000004140 cleaning 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
- 238000005498 polishing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000195493 Cryptophyta Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 230000036541 health Effects 0.000 abstract description 6
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- 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
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- 230000008719 thickening Effects 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 carbon water Compound Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of JINNANGUA purple circle bean thick soup, be made up of following raw material: JINNANGUA, purple circle bean, black Semen setariae, Brassica oleracea L.var.capitata, water, Rhizoma Gymnadeniae, apple flower, Herba polygoni hydropiperis, Folium Nelumbinis, Caulis Cucurbitae, agar, stevioside, Spirulina powder；Its manufacture method comprises the following steps: (1), preparation JINNANGUA slurry；(2), preparation purple circle bean mud；(3), black millet paste is prepared；(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 stevioside, 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 JINNANGUA, the purple circle nutritional labeling such as bean, Brassica oleracea L.var.capitata being incorporated in the middle of thick soup food, adds the health care beneficiating ingredient such as Rhizoma Gymnadeniae, 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 JINNANGUA purple circle 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 JINNANGUA purple circle 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 JINNANGUA purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80～150 parts, purple circle bean 80～150 parts, black Semen setariae 30～80 parts, Brassica oleracea L.var.capitata 10～30 parts, water is appropriate,
Rhizoma Gymnadeniae 5～9 parts, apple flower 2～4 parts, Herba polygoni hydropiperis 2～3 parts, Folium Nelumbinis 2～5 parts, Caulis Cucurbitae 1～3 parts, agar 1～2 parts, sweet
Inulin 7～15 parts, Spirulina powder 5～8 parts；
The manufacture method of described JINNANGUA purple circle bean thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 JINNANGUA slurry；
(2), choosing purple circle 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 purple circle bean mud；
(3), black Semen setariae 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Gymnadeniae, apple flower, Herba polygoni hydropiperis, Folium Nelumbinis, Caulis Cucurbitae 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 JINNANGUA slurry of step (1) gained, purple circle bean mud, the rice of step (3) gained of step (2) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
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
Reach 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 JINNANGUA, the purple circle nutritional labeling such as bean, Brassica oleracea L.var.capitata being incorporated into
In the middle of thick soup food, add the health care beneficiating ingredient such as Rhizoma Gymnadeniae, Spirulina powder simultaneously, improve 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 disappear
Change and absorb, 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 JINNANGUA purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80 parts, purple circle bean 80 parts, black Semen setariae 30 parts, Brassica oleracea L.var.capitata 10 parts, water are appropriate, Rhizoma Gymnadeniae 5 parts, apple flower 2
Part, Herba polygoni hydropiperis 2 parts, 2 parts of Folium Nelumbinis, Caulis Cucurbitae 1 part, 1 part of agar, stevioside 7 parts, Spirulina powder 5 parts；
The manufacture method of described JINNANGUA purple circle bean thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 Jin Nan
Melon slurry is standby；
(2), choosing purple circle 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 purple circle bean mud；
(3), black Semen setariae 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Gymnadeniae, apple flower, Herba polygoni hydropiperis, Folium Nelumbinis, Caulis Cucurbitae 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 JINNANGUA slurry of step (1) gained, purple circle bean mud, the rice of step (3) gained of step (2) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
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
Reach to take the dish out of the pot when 80～90%, to obtain final product.
Embodiment 2:
A kind of JINNANGUA purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 150 parts, purple circle bean 150 parts, black Semen setariae 80 parts, Brassica oleracea L.var.capitata 30 parts, water are appropriate, Rhizoma Gymnadeniae 9 parts, apple flower
4 parts, Herba polygoni hydropiperis 3 parts, 5 parts of Folium Nelumbinis, Caulis Cucurbitae 3 parts, 2 parts of agar, stevioside 15 parts, Spirulina powder 8 parts；
The manufacture method of described JINNANGUA purple circle bean thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 Jin Nan
Melon slurry is standby；
(2), choosing purple circle 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 purple circle bean mud；
(3), black Semen setariae 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Gymnadeniae, apple flower, Herba polygoni hydropiperis, Folium Nelumbinis, Caulis Cucurbitae 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 JINNANGUA slurry of step (1) gained, purple circle bean mud, the rice of step (3) gained of step (2) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
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
Reach to take the dish out of the pot when 80～90%, to obtain final product.
The embodiment of the present invention, by JINNANGUA, the purple circle nutritional labeling such as bean, Brassica oleracea L.var.capitata being incorporated in the middle of thick soup food, adds simultaneously
Add the health care beneficiating ingredient such as Rhizoma Gymnadeniae, Spirulina powder, improve the nutritive value of combination food so that it is rich in proteins and carbon water
Compound 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 go
Wet, stomach invigorating, lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.
Claims (1)
1. a JINNANGUA purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
JINNANGUA 80～150 parts, purple circle bean 80～150 parts, black Semen setariae 30～80 parts, Brassica oleracea L.var.capitata 10～30 parts, water are appropriate, palm
Join 5～9 parts, apple flower 2～4 parts, Herba polygoni hydropiperis 2～3 parts, Folium Nelumbinis 2～5 parts, Caulis Cucurbitae 1～3 parts, agar 1～2 parts, stevioside 7
～15 parts, Spirulina powder 5～8 parts；
The manufacture method of described JINNANGUA purple circle bean thick soup, comprises the following steps:
(1), selecting ripe JINNANGUA, 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 Jin Nan
Melon slurry is standby；
(2), choosing purple circle 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 purple circle bean mud；
(3), black Semen setariae 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 Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Rhizoma Gymnadeniae, apple flower, Herba polygoni hydropiperis, Folium Nelumbinis, Caulis Cucurbitae 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 JINNANGUA of step (1) gained starched, the purple circle bean mud of step (2) gained, the rice of step (3) gained are stuck with paste, step
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds stevioside, spiral
Algae 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 when 80～90%, to obtain final product.
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| 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
- 2016-08-20 CN CN201610693586.3A patent/CN106165858A/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 |
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