CN106307333A - Thick soup made of nanguo pears and light speckled kidney bean and method for preparing thick soup - Google Patents
Thick soup made of nanguo pears and light speckled kidney bean and method for preparing thick soup Download PDFInfo
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- CN106307333A CN106307333A CN201610696899.4A CN201610696899A CN106307333A CN 106307333 A CN106307333 A CN 106307333A CN 201610696899 A CN201610696899 A CN 201610696899A CN 106307333 A CN106307333 A CN 106307333A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 33
- 241000220324 Pyrus Species 0.000 title claims abstract description 14
- 235000021017 pears Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 12
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 12
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims description 29
- 239000008267 milk Substances 0.000 claims description 29
- 210000004080 milk Anatomy 0.000 claims description 29
- 239000012535 impurity Substances 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 9
- 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
- 210000000582 semen Anatomy 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 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
- 239000012467 final product Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000002994 raw material 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
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 240000006698 Spigelia anthelmia Species 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 241000745988 Phyllostachys Species 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 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
- 230000000050 nutritive effect Effects 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
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 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
- 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
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses thick soup made of nanguo pears and light speckled kidney bean. The thick soup is made of the nanguo pears, the light speckled kidney bean, corn, cirsium setosum, water, radix salviae miltiorrhizae, flos arecae, spica prunellae, fresh folium phyllostachys, herba eupatorii, agar, stevioside and cordyceps militaris powder. A method for preparing the thick soup made of the nanguo pears and the light speckled kidney bean includes steps of (1), preparing nanguo pear pulp; (2), preparing light speckled kidney bean puree pulp; (3), preparing corn paste; (4), preparing vegetable juice; (5), preparing nutrient solution; (6), soaking the agar and then heating the agar until the agar is dissolved for standby application; (7), mixing materials obtained at the various previous steps with one another to obtain first mixtures, adding the stevioside, the cordyceps militaris powder and an appropriate quantity of the water into the first mixtures to obtain second mixtures, boiling the second mixtures by high-temperature fire, cooking the second mixtures by soft fire until the content of soluble solid reaches 80-90% and discharging the thick soup made of the nanguo pears and the light speckled kidney bean out of a pot. The thick soup made of the nanguo pears and the light speckled kidney bean and the method have the advantages that nutrient components such as the nanguo pears, the light speckled kidney bean and the cirsium setosum are introduced into thick soup, healthcare beneficial components such as the salviae miltiorrhizae and the cordyceps militaris powder are added into the thick soup, accordingly, nutrient value of the thick soup made of the nanguo pears and the light speckled kidney bean can be increased, the thick soup made of the nanguo pears and the light speckled kidney bean has rich taste, has faint scent and is delicious when eaten, and excellent dietary therapy and healthcare effects can be realized by the thick soup made of the nanguo pears and the light speckled kidney bean.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Nanguo Pear milk HUADOU 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 Nanguo Pear milk HUADOU 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 Nanguo Pear milk HUADOU thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 80～150 parts, milk HUADOU 80～150 parts, Semen setariae 30～80 parts, field thistle 10～30 parts, water are appropriate, red
Join 5～9 parts, Flos Arecae 2～4 parts, Spica Prunellae 2～3 parts, fresh Folium Bambusae 2～5 parts, Herba Eupatorii 1～3 parts, agar 1～2 parts, stevioside 7
～15 parts, Cordyceps militaris powder 5～8 parts；
The manufacture method of described Nanguo Pear milk HUADOU thick soup, comprises the following steps:
(1), selecting ripe Nanguo Pear, 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 Nanguo Pear slurry；
(2), choosing milk HUADOU, 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 milk HUADOU mud；
(3), Semen setariae 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 field thistle remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Radix Salviae Miltiorrhizae, Flos Arecae, Spica Prunellae, fresh Folium Bambusae, Herba Eupatorii 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 Nanguo Pear slurry of step (1) gained, the milk HUADOU 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, addition stevioside,
Cordyceps militaris 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 Nanguo Pear, milk HUADOU, field thistle being incorporated into
In the middle of thick soup food, add the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, Cordyceps militaris 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 Nanguo Pear milk HUADOU thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 80 parts, milk HUADOU 80 parts, Semen setariae 30 parts, field thistle 10 parts, water are appropriate, Radix Salviae Miltiorrhizae 5 parts, Flos Arecae 2 parts, the summer
Hay 2 parts, 2 parts of fresh Folium Bambusae, Herba Eupatorii 1 part, 1 part of agar, stevioside 7 parts, 5 parts of Cordyceps militaris powder；
The manufacture method of described Nanguo Pear milk HUADOU thick soup, comprises the following steps:
(1), selecting ripe Nanguo Pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then
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 south fruit
Pears slurry is standby；
(2), choosing milk HUADOU, 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 milk HUADOU mud；
(3), Semen setariae 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 field thistle remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Arecae, Spica Prunellae, fresh Folium Bambusae, Herba Eupatorii 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 Nanguo Pear slurry of step (1) gained, the milk HUADOU 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, addition stevioside,
Cordyceps militaris 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 Nanguo Pear milk HUADOU thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 150 parts, milk HUADOU 150 parts, Semen setariae 80 parts, field thistle 30 parts, water are appropriate, Radix Salviae Miltiorrhizae 9 parts, Flos Arecae 4 parts,
Spica Prunellae 3 parts, 5 parts of fresh Folium Bambusae, Herba Eupatorii 3 parts, 2 parts of agar, stevioside 15 parts, 8 parts of Cordyceps militaris powder；
The manufacture method of described Nanguo Pear milk HUADOU thick soup, comprises the following steps:
(1), selecting ripe Nanguo Pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then
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 south fruit
Pears slurry is standby；
(2), choosing milk HUADOU, 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 milk HUADOU mud；
(3), Semen setariae 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 field thistle remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Arecae, Spica Prunellae, fresh Folium Bambusae, Herba Eupatorii 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 Nanguo Pear slurry of step (1) gained, the milk HUADOU 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, addition stevioside,
Cordyceps militaris 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 Nanguo Pear, milk HUADOU, field thistle being incorporated in the middle of thick soup food, adds simultaneously
Add the health care beneficiating ingredient such as Radix Salviae Miltiorrhizae, Cordyceps militaris 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. a Nanguo Pear milk HUADOU thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 80～150 parts, milk HUADOU 80～150 parts, Semen setariae 30～80 parts, field thistle 10～30 parts, water are appropriate, Radix Salviae Miltiorrhizae 5
～9 parts, Flos Arecae 2～4 parts, Spica Prunellae 2～3 parts, fresh Folium Bambusae 2～5 parts, Herba Eupatorii 1～3 parts, agar 1～2 parts, stevioside 7～
15 parts, Cordyceps militaris powder 5～8 parts；
The manufacture method of described Nanguo Pear milk HUADOU thick soup, comprises the following steps:
(1), selecting ripe Nanguo Pear, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing, then
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 south fruit
Pears slurry is standby；
(2), choosing milk HUADOU, 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 milk HUADOU mud；
(3), Semen setariae 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 field thistle remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Radix Salviae Miltiorrhizae, Flos Arecae, Spica Prunellae, fresh Folium Bambusae, Herba Eupatorii 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 Nanguo Pear slurry of step (1) gained, the milk HUADOU 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 stevioside, north worm
Grass meal 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696899.4A CN106307333A (en) | 2016-08-20 | 2016-08-20 | Thick soup made of nanguo pears and light speckled kidney bean and method for preparing thick soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696899.4A CN106307333A (en) | 2016-08-20 | 2016-08-20 | Thick soup made of nanguo pears and light speckled kidney bean and method for preparing thick soup |
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| CN106307333A true CN106307333A (en) | 2017-01-11 |
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Citations (1)
| 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 |
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2016
- 2016-08-20 CN CN201610696899.4A patent/CN106307333A/en not_active Withdrawn
Patent Citations (1)
| 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 |
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