CN106307363A - Kiwi fruit and pinto bean soup and making method thereof - Google Patents
Kiwi fruit and pinto bean soup and making method thereof Download PDFInfo
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- CN106307363A CN106307363A CN201610693419.9A CN201610693419A CN106307363A CN 106307363 A CN106307363 A CN 106307363A CN 201610693419 A CN201610693419 A CN 201610693419A CN 106307363 A CN106307363 A CN 106307363A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract description 9
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract 8
- 244000298697 Actinidia deliciosa Species 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 241000628997 Flos Species 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 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
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 8
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 8
- 235000018219 lavender Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 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
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 244000045930 Phaseolus coccineus Species 0.000 claims description 29
- 235000010632 Phaseolus coccineus Nutrition 0.000 claims description 29
- 239000012535 impurity Substances 0.000 claims description 12
- 235000014435 Mentha Nutrition 0.000 claims description 8
- 241001072983 Mentha Species 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
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 244000171263 Ribes grossularia Species 0.000 claims description 5
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 5
- 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
- 239000000203 mixture 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
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 241000282553 Macaca Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 abstract description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 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
- 239000000843 powder Substances 0.000 abstract 3
- 244000300264 Spinacia oleracea Species 0.000 abstract 2
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000001102 lavandula vera Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 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 12
- 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
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 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
- 239000002002 slurry Substances 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)
Abstract
The invention discloses kiwi fruit and pinto bean soup. The kiwi fruit and pinto bean soup is prepared from the following raw materials: kiwi fruits, pinto beans, fragrant rice, spinach, water, Radix Panacis Quinquefolii, Flos Buddlejae, lavender, mint leaves, pine needles, agar, fructose and lotus powder. The making method comprises the following steps: (1) preparing kiwi fruit pulp; (2) preparing pinto bean pulp; (3) preparing fragrant rice paste; (4) preparing vegetable juice; (5) preparing a nutrient solution; (6) after soaking the agar, heating the agar until the agar is dissolved for subsequent use; and (7) mixing the materials obtained from the various steps, adding the fructose, the lotus powder and the proper amount of water, boiling on high-temperature fire, decocting on slow fire until soluble solid reaches 80-90%, and taking out the kiwi fruit and pinto bean soup out of a pot. Nutritional ingredients such as the kiwi fruits, the pinto beans and the spinach are introduced into the soup, meanwhile, health-care beneficial ingredients such as the Radix Panacis Quinquefolii and the lotus powder are added, the nutritional value is increased, and the kiwi fruit and pinto bean soup is abundant in flavor, is fragrant and delicious, and has good dietary therapy and health-care effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Fructus actinidiae chinensis 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 Fructus actinidiae chinensis 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 Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus actinidiae chinensis 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, scented rice 30～80 parts, Herba Spinaciae 10～30 parts, water are appropriate, star-spangled banner
Join 5～9 parts, Flos Buddlejae 2～4 parts, Garden lavender 2～3 parts, mentha leave 2～5 parts, Folium Pini 1～3 parts, agar 1～2 parts, fructose 7～
15 parts, Flos Nelumbinis pollen 5～8 parts；
The manufacture method of described Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus actinidiae chinensis, 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 gooseberry；
(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), scented 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 Herba Spinaciae 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 Panacis Quinquefolii, Flos Buddlejae, Garden lavender, mentha leave, Folium Pini 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 gooseberry 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, lotus
Pollen 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 Fructus actinidiae chinensis, Phaseolus coccineus L. var. albonanus Bailey., Herba Spinaciae are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Radix Panacis Quinquefolii, Flos Nelumbinis pollen simultaneously, improve the nutritive value of combination food so that it is rich in
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 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 Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus actinidiae chinensis 80 parts, Phaseolus coccineus L. var. albonanus Bailey. 80 parts, scented rice 30 parts, Herba Spinaciae 10 parts, water are appropriate, Radix Panacis Quinquefolii 5 parts, Flos Buddlejae 2 parts, smoked
Clothing grass 2 parts, mentha leave 2 parts, 1 part of Folium Pini, 1 part of agar, 7 parts of fructose, Flos Nelumbinis pollen 5 parts；
The manufacture method of described Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus actinidiae chinensis, 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 macaque
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), scented 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 Herba Spinaciae remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Panacis Quinquefolii, Flos Buddlejae, Garden lavender, mentha leave, Folium Pini 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 gooseberry 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, lotus
Pollen 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 Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus actinidiae chinensis 150 parts, Phaseolus coccineus L. var. albonanus Bailey. 150 parts, scented rice 80 parts, Herba Spinaciae 30 parts, water are appropriate, Radix Panacis Quinquefolii 9 parts, Flos Buddlejae 4 parts,
Garden lavender 3 parts, mentha leave 5 parts, 3 parts of Folium Pini, 2 parts of agar, 15 parts of fructose, Flos Nelumbinis pollen 8 parts；
The manufacture method of described Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus actinidiae chinensis, 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 macaque
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), scented 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 Herba Spinaciae remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Panacis Quinquefolii, Flos Buddlejae, Garden lavender, mentha leave, Folium Pini 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 gooseberry 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, lotus
Pollen 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 Fructus actinidiae chinensis, Phaseolus coccineus L. var. albonanus Bailey., Herba Spinaciae being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Radix Panacis Quinquefolii, Flos Nelumbinis pollen, improves the nutritive value of combination food so that it is rich in proteins and carbon hydrate
Thing 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 Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Fructus actinidiae chinensis 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, scented rice 30～80 parts, Herba Spinaciae 10～30 parts, water are appropriate, Radix Panacis Quinquefolii 5
～9 parts, Flos Buddlejae 2～4 parts, Garden lavender 2～3 parts, mentha leave 2～5 parts, Folium Pini 1～3 parts, agar 1～2 parts, fructose 7～15
Part, Flos Nelumbinis pollen 5～8 parts；
The manufacture method of described Fructus actinidiae chinensis Phaseolus coccineus L. var. albonanus Bailey. thick soup, comprises the following steps:
(1), selecting ripe Fructus actinidiae chinensis, 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 macaque
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), scented 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 Herba Spinaciae 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 Panacis Quinquefolii, Flos Buddlejae, Garden lavender, mentha leave, Folium Pini 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 rice of the gooseberry 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, Flos Nelumbinis pollen
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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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693419.9A CN106307363A (en) | 2016-08-19 | 2016-08-19 | Kiwi fruit and pinto bean soup and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693419.9A CN106307363A (en) | 2016-08-19 | 2016-08-19 | Kiwi fruit and pinto bean soup and making method thereof |
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| CN106307363A true CN106307363A (en) | 2017-01-11 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610693419.9A patent/CN106307363A/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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