CN106307290A - Papaya and black pine nut soup and making method thereof - Google Patents
Papaya and black pine nut soup and making method thereof Download PDFInfo
- Publication number
- CN106307290A CN106307290A CN201610686856.8A CN201610686856A CN106307290A CN 106307290 A CN106307290 A CN 106307290A CN 201610686856 A CN201610686856 A CN 201610686856A CN 106307290 A CN106307290 A CN 106307290A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- gained
- agar
- papaya
- 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- Withdrawn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
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000005638 Austrian pine Nutrition 0.000 title abstract 5
- 240000006432 Carica papaya Species 0.000 title abstract 5
- 235000009467 Carica papaya Nutrition 0.000 title abstract 5
- 235000008565 Pinus banksiana Nutrition 0.000 title abstract 5
- 244000019397 Pinus jeffreyi Species 0.000 title abstract 5
- 235000013264 Pinus jeffreyi Nutrition 0.000 title abstract 5
- 235000008578 Pinus strobus Nutrition 0.000 title abstract 5
- 235000008585 Pinus thunbergii Nutrition 0.000 title abstract 5
- 235000014030 Podocarpus spicatus Nutrition 0.000 title abstract 5
- 235000017985 rocky mountain lodgepole pine Nutrition 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 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 240000004371 Panax ginseng Species 0.000 claims abstract description 11
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 11
- 235000021329 brown rice Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment 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
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 18
- 239000012535 impurity Substances 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 8
- 241000209094 Oryza Species 0.000 claims description 8
- 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
- 238000001802 infusion Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 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 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 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 description 7
- 238000004537 pulping Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000002304 perfume Substances 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
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 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 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 7
- 230000000694 effects Effects 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
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 abstract 3
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 3
- 235000015468 Lycium chinense Nutrition 0.000 abstract 3
- 235000010419 agar Nutrition 0.000 abstract 3
- 239000000845 maltitol Substances 0.000 abstract 2
- 235000010449 maltitol Nutrition 0.000 abstract 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 2
- 229940035436 maltitol Drugs 0.000 abstract 2
- 241000598812 Garcinia tinctoria Species 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 240000007164 Salvia officinalis Species 0.000 abstract 1
- 235000002912 Salvia officinalis Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000002020 sage Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 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
- 239000003205 fragrance Substances 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 238000002360 preparation method Methods 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
- 241000208340 Araliaceae Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 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
- 230000008821 health effect 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
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses papaya and black pine nut soup which is made from the following raw materials: papaya, black pine nut kernel, brown rice, green vegetables, water, Korean ginseng, frangipane, common sage herb, pomegranate leaf, gamboges peel, agar, maltitol and wolfberry powder. The making method comprises the following steps: (1) making papaya pulp; (2) making black pine nut kernel paste; (3) making brown rice paste; (4) making vegetable juice; (5) preparing a nutrient solution; (6) soaking the agar, and heating till the agar is dissolved for later use; and (7) mixing the materials obtained in the previous steps, adding maltitol, wolfberry powder and a proper amount of water, boiling with big fire, cooking with slow fire, and taking the mixture out of the pot when the content of soluble solids is 80-90% to obtain the product. According to the invention, papaya, black pine nut kernel, green vegetables and other nutritional ingredients are introduced into the soup, and the beneficial health components such as Korean ginseng and wolfberry powder are added, so that the nutritive value is improved, and the obtained soup is rich in taste and scented and delicious in flavor and has good therapy health care effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of sub-thick soup of Fructus Caricae 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 Fructus Caricae Pollen pini thunbergii 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 sub-thick soup of Fructus Caricae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 80～150 parts, black Semen pini koraiensis 80～150 parts, brown rice 30～80 parts, green vegetable 10～30 parts, water are appropriate, high
Radix Ginseng Rubra 5～9 parts, Flos Plumeriae Acutifoliae 2～4 parts, Herba Salviae Plebeiae 2～3 parts, Folium Granati 2～5 parts, Resina garciniae peel 1～3 parts, agar 1～2 parts,
Maltose alcohol 7～15 parts, Fructus Lycii powder 5～8 parts；
The manufacture method of the described sub-thick soup of Fructus Caricae Pollen pini thunbergii, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 Fructus Caricae slurry；
(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), 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 green vegetable remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Flos Plumeriae Acutifoliae, Herba Salviae Plebeiae, Folium Granati, the cleaning of Resina garciniae peel, add 6～10 times of water room temperature
Soak 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 Fructus Caricae 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, Fructus Lycii 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 the nutritional labelings such as Fructus Caricae, black Semen pini koraiensis, green vegetable being incorporated into
In the middle of thick soup food, add the health care beneficiating ingredient such as Korean Ginseng, Fructus Lycii powder simultaneously, improve the nutritive value of combination food so that it is rich
Containing 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
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 sub-thick soup of Fructus Caricae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 80 parts, black Semen pini koraiensis 80 parts, 30 parts of brown rice, 10 parts of green vegetable, water are appropriate, Korean Ginseng 5 parts, Flos Plumeriae Acutifoliae 2 parts,
Herba Salviae Plebeiae 2 parts, Folium Granati 2 parts, 1 part of Resina garciniae peel, 1 part of agar, maltose alcohol 7 parts, Fructus Lycii powder 5 parts；
The manufacture method of the described sub-thick soup of Fructus Caricae Pollen pini thunbergii, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 a kind wood
Melon 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 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), 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 green vegetable remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Flos Plumeriae Acutifoliae, Herba Salviae Plebeiae, Folium Granati, the cleaning of Resina garciniae peel, 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 Fructus Caricae 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, Fructus Lycii 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 sub-thick soup of Fructus Caricae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 150 parts, black Semen pini koraiensis 150 parts, 80 parts of brown rice, 30 parts of green vegetable, water are appropriate, Korean Ginseng 9 parts, Flos Plumeriae Acutifoliae 4
Part, Herba Salviae Plebeiae 3 parts, Folium Granati 5 parts, 3 parts of Resina garciniae peel, 2 parts of agar, maltose alcohol 15 parts, Fructus Lycii powder 8 parts；
The manufacture method of the described sub-thick soup of Fructus Caricae Pollen pini thunbergii, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 a kind wood
Melon 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%
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), 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 green vegetable remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Flos Plumeriae Acutifoliae, Herba Salviae Plebeiae, Folium Granati, the cleaning of Resina garciniae peel, 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 Fructus Caricae 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, Fructus Lycii 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 the nutritional labelings such as Fructus Caricae, black Semen pini koraiensis, green vegetable being incorporated in the middle of thick soup food, adds simultaneously
With the health care beneficiating ingredient such as Korean Ginseng, Fructus Lycii powder, improve the nutritive value of combination food so that it is rich in proteins and carbon aquation
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, have spleen invigorating to dry,
Stomach invigorating, lung moistening, the effect such as repose, Dietotherapy health is remarkably productive.
Claims (1)
1. the sub-thick soup of Fructus Caricae Pollen pini thunbergii, it is characterised in that be made up of the raw material of following weight portion:
Fructus Caricae 80～150 parts, black Semen pini koraiensis 80～150 parts, brown rice 30～80 parts, green vegetable 10～30 parts, water are appropriate, Korean Ginseng
5～9 parts, Flos Plumeriae Acutifoliae 2～4 parts, Herba Salviae Plebeiae 2～3 parts, Folium Granati 2～5 parts, Resina garciniae peel 1～3 parts, agar 1～2 parts, Fructus Hordei Germinatus
Sugar alcohol 7～15 parts, Fructus Lycii powder 5～8 parts；
The manufacture method of the described sub-thick soup of Fructus Caricae Pollen pini thunbergii, comprises the following steps:
(1), being chosen to ripe Fructus Caricae, 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 a kind wood
Melon slurry is 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), 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 green vegetable remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Flos Plumeriae Acutifoliae, Herba Salviae Plebeiae, Folium Granati, the cleaning of Resina garciniae peel, 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 dissolve, mistake
Filter off the removal of impurity, standby；
(7), the rice of the Fructus Caricae slurry of step (1) gained, the black Semen pini koraiensis mud of step (2) gained, step (3) gained is stuck with paste,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition maltose alcohol,
Fructus Lycii 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 |
|---|---|---|---|
| CN201610686856.8A CN106307290A (en) | 2016-08-18 | 2016-08-18 | Papaya and black pine nut soup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686856.8A CN106307290A (en) | 2016-08-18 | 2016-08-18 | Papaya and black pine nut soup and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307290A true CN106307290A (en) | 2017-01-11 |
Family
ID=57743455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610686856.8A Withdrawn CN106307290A (en) | 2016-08-18 | 2016-08-18 | Papaya and black pine nut soup and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307290A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
| CN103027217A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Red bean-choko soup and making method thereof |
-
2016
- 2016-08-18 CN CN201610686856.8A patent/CN106307290A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027221A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black bean and pine nut soup and making method thereof |
| CN103027217A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Red bean-choko soup and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106307290A (en) | Papaya and black pine nut soup and making method thereof | |
| CN106307302A (en) | Chinese yam and black pine nut soup and making method thereof | |
| CN106307361A (en) | Thick soup with sweet potatoes and black pine nuts and making method of thick soup | |
| CN106307370A (en) | Cactus and black pine nut thick soup and making method thereof | |
| CN106307312A (en) | Kiwi fruit and black pine nut thick soup and preparation method thereof | |
| CN106235177A (en) | A kind of sub-thick soup of Fructus Chaenomelis Pollen pini thunbergii and preparation method thereof | |
| CN106235224A (en) | A kind of sub-thick soup of Rhizoma Nelumbinis Pollen pini thunbergii and preparation method thereof | |
| CN106262432A (en) | A kind of sub-thick soup of JINNANGUA Pollen pini thunbergii and preparation method thereof | |
| CN106307384A (en) | Juicy peach and black pine nut containing thick soup and manufacturing method thereof | |
| CN106262435A (en) | A kind of sub-thick soup of Fructus Cucumidis sativi Pollen pini thunbergii and preparation method thereof | |
| CN106307313A (en) | Thick soup containing Fructus Benincasae and black pine nuts and preparation method of thick soup containing Fructus Benincasae and black pine nuts | |
| CN106307315A (en) | Pawpaw and chestnut soup and making method thereof | |
| CN106235181A (en) | A kind of sub-thick soup of hami melon Pollen pini thunbergii and preparation method thereof | |
| CN106307362A (en) | Cactus-castanea mollissima thick soup and making method thereof | |
| CN106107821A (en) | A kind of sub-thick soup of Fructus Sechii edulis Pollen pini thunbergii and preparation method thereof | |
| CN106307367A (en) | Thick soup made of kiwifruits and black pine nuts and method for preparing thick soup | |
| CN106235195A (en) | A kind of Semen Juglandis Semen Castaneae thick soup and preparation method thereof | |
| CN106307318A (en) | Thick soup made of sweet potatoes and Chinese chestnuts and method for preparing thick soup | |
| CN106262477A (en) | A kind of Fructus Chaenomelis Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106307360A (en) | Cucumber and black pine nut soup and making method thereof | |
| CN106307372A (en) | Thick soup with carrot and black pine nuts and making method thereof | |
| CN106235201A (en) | A kind of Radix et Caulis Opuntiae Dillenii opal bean thick soup and preparation method thereof | |
| CN106262486A (en) | A kind of kiwi fruit Semen Castaneae thick soup and preparation method thereof | |
| CN106262452A (en) | A kind of sub-thick soup of Nanguo Pear Pollen pini thunbergii and preparation method thereof | |
| CN106262439A (en) | A kind of fragrant pear Semen Castaneae thick soup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170111 |
|
| WW01 | Invention patent application withdrawn after publication |