CN106262454A - A kind of sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof - Google Patents
A kind of sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, be made up of following raw material: sweet Jambul, Phaseolus coccineus L. var. albonanus Bailey., northeast rice, Caulis et Folium Ipomoeae aquaticae, water, Poria, Fols Rehmanniae, Salvia japonica Thunb., Folium Momordicae Charantiae, Fructus Crataegi, agar, fructose, black sesame powder；Its manufacture method comprises the following steps: (1), prepare sweet Jambul slurry；(2), preparation Phaseolus coccineus L. var. albonanus Bailey. mud；(3), preparation northeast rice is stuck 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, black sesame 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 sweet Jambul, Phaseolus coccineus L. var. albonanus Bailey., Caulis et Folium Ipomoeae aquaticae being incorporated in the middle of thick soup food, adds the health care beneficiating ingredient such as Poria, black sesame 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 sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. 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 sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. 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 sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, northeast rice 30～80 parts, Caulis et Folium Ipomoeae aquaticae 10～30 parts, water is appropriate,
Poria 5～9 parts, Fols Rehmanniae 2～4 parts, Salvia japonica Thunb. 2～3 parts, Folium Momordicae Charantiae 2～5 parts, Fructus Crataegi 1～3 parts, agar 1～2 parts, fructose 7
～15 parts, black sesame powder 5～8 parts；
The manufacture method of described sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Jambul slurry；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), northeast rice is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, be heated to 90～
Persistently boil after 100 DEG C 6～10 minutes, obtain rice and stick with paste；
(4), by Caulis et Folium Ipomoeae aquaticae remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Poria, Fols Rehmanniae, Salvia japonica Thunb., Folium Momordicae Charantiae, Fructus Crataegi 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 the sweet Jambul slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, sesame
Fiber crops 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.
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 sweet Jambul, Phaseolus coccineus L. var. albonanus Bailey., Caulis et Folium Ipomoeae aquaticae are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Poria, black sesame 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 sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 80 parts, Phaseolus coccineus L. var. albonanus Bailey. 80 parts, 30 parts of northeast rice, Caulis et Folium Ipomoeae aquaticae 10 parts, water are appropriate, 5 parts of Poria, Fols Rehmanniae 2 parts,
Salvia japonica Thunb. 2 parts, Folium Momordicae Charantiae 2 parts, Fructus Crataegi 1 part, 1 part of agar, 7 parts of fructose, black sesame powder 5 parts；
The manufacture method of described sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Pu
Peach pulp is standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), northeast rice is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, be heated to 90～100 DEG C
After persistently boil 10 minutes, obtain rice stick with paste；
(4), by Caulis et Folium Ipomoeae aquaticae remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Poria, Fols Rehmanniae, Salvia japonica Thunb., Folium Momordicae Charantiae, Fructus Crataegi 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 the sweet Jambul slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, sesame
Fiber crops 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.
Embodiment 2:
A kind of sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 150 parts, Phaseolus coccineus L. var. albonanus Bailey. 150 parts, 80 parts of northeast rice, Caulis et Folium Ipomoeae aquaticae 30 parts, water are appropriate, 9 parts of Poria, Fols Rehmanniae 4
Part, Salvia japonica Thunb. 3 parts, Folium Momordicae Charantiae 5 parts, Fructus Crataegi 3 parts, 2 parts of agar, 15 parts of fructose, black sesame powder 8 parts；
The manufacture method of described sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Pu
Peach pulp is standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), northeast rice is eluriated clean after, water temperature 20～30 DEG C soak 10 hours after defibrination, be heated to 90～100 DEG C
After persistently boil 6 minutes, obtain rice stick with paste；
(4), by Caulis et Folium Ipomoeae aquaticae remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Poria, Fols Rehmanniae, Salvia japonica Thunb., Folium Momordicae Charantiae, Fructus Crataegi 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 the sweet Jambul slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, sesame
Fiber crops 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.
The embodiment of the present invention, by the nutritional labelings such as sweet Jambul, Phaseolus coccineus L. var. albonanus Bailey., Caulis et Folium Ipomoeae aquaticae being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Poria, black sesame 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. a sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, northeast rice 30～80 parts, Caulis et Folium Ipomoeae aquaticae 10～30 parts, water are appropriate, Poria
5～9 parts, Fols Rehmanniae 2～4 parts, Salvia japonica Thunb. 2～3 parts, Folium Momordicae Charantiae 2～5 parts, Fructus Crataegi 1～3 parts, agar 1～2 parts, fructose 7～15
Part, black sesame powder 5～8 parts；
The manufacture method of described sweet Jambul Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe sweet Jambul, 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 sweet Pu
Peach pulp is standby；
(2), choosing Phaseolus coccineus L. var. albonanus Bailey., 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 Phaseolus coccineus L. var. albonanus Bailey. mud；
(3), northeast 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 Caulis et Folium Ipomoeae aquaticae remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Poria, Fols Rehmanniae, Salvia japonica Thunb., Folium Momordicae Charantiae, Fructus Crataegi 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 the sweet Jambul slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. 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, black sesame 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.
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| 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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- 2016-08-19 CN CN201610694316.4A patent/CN106262454A/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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Application publication date: 20170104 |