CN106307374A - Thick soup with walnuts and purple round beans and making method of thick soup - Google Patents
Thick soup with walnuts and purple round beans and making method of thick soup Download PDFInfo
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- CN106307374A CN106307374A CN201610695942.5A CN201610695942A CN106307374A CN 106307374 A CN106307374 A CN 106307374A CN 201610695942 A CN201610695942 A CN 201610695942A CN 106307374 A CN106307374 A CN 106307374A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 34
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- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000020234 walnut Nutrition 0.000 title abstract 5
- 241000758791 Juglandaceae Species 0.000 title abstract 4
- 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 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
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- 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
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- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
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- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 10
- 240000000599 Lentinula edodes Species 0.000 claims description 8
- 235000001715 Lentinula edodes 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
- 238000004537 pulping Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 4
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- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 229920001184 polypeptide Polymers 0.000 abstract 3
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- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 244000178231 Rosmarinus officinalis Species 0.000 abstract 1
- 244000126014 Valeriana officinalis Species 0.000 abstract 1
- 235000013832 Valeriana officinalis Nutrition 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
- 235000014571 nuts Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000016788 valerian Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 12
- 230000036541 health Effects 0.000 description 5
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 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
- 235000008434 ginseng Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
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- 238000002360 preparation method Methods 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
- 238000001914 filtration Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses thick soup with walnuts and purple round beans. The thick soup is made from raw materials including the walnuts, the purple round beans, northeast rice, cabbage, a moderate amount of water, mushrooms, flos farfarae, valerian, perilla leaves, rosemary, agar, stevioside and sea cucumber polypeptide. The making method includes the steps of 1), making walnut pulp; 2), making purple round nut pulp; 3), making northeast rice paste; 4), making vegetable juice; 5), making a nutritional solution; 6), after the agar is socked, heating the agar to be melt for standby use; 7), mixing the obtained materials, adding the stevioside, the sea cucumber polypeptide and the water, boiling up with high-temperature fire, boiling out with soft fire, and taking out of a pot till soluble solid reaches by 80-90% to obtain the product. Nutrient ingredients of the walnuts, the purple round beans, the cabbage and the like are introduced into the thick soup, and meanwhile, beneficial elements of the mushrooms, the sea cucumber polypeptide and the like are added, so that nutritional value is improved; the thick soup is rich in taste, fresh and delicious in flavor and good in diet therapy and healthcare effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Semen Juglandis purple circle bean thick soup and preparation method thereof.
Background technology
Thick soup is China's conventional food, be popular in the whole nation most area.Thick soup is as a kind of sticky thick soup, mainly by meat, dish
And thickening soup is in harmonious proportion, also can add face becomes face thick soup, separately has the sweet sweet food made such as bean paste, sugar etc..Because using thickening soup in a large number, add rise
Rendering palatable with material etc., food materials aspect is nearly all meat, and taste is heavier and heat is high.
Along with growth in the living standard, health diet is increasingly paid attention to by people, should hold principle balanced in nutrition, selects
Absorption easy to digest, the food of cellulosic high and low fat low sugar is main, greasy and that zest is big food of should not taking food, and traditional
Thick soup taste heavier, nutritional labeling and mouthfeel are the most single, have much room for improvement.
Summary of the invention
The invention solves the problems that technical problem is to provide a kind of Semen Juglandis purple circle bean thick soup and preparation method thereof, by scientific formula,
Improve nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste, eat it
Delicate fragrance 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 Semen Juglandis purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Semen Juglandis 80～150 parts, purple circle bean 80～150 parts, northeast rice 30～80 parts, Chinese cabbage 10～30 parts, water are appropriate, fragrant
Mushroom 5～9 parts, Flos Farfarae 2～4 parts, Rhizoma et radix valerianae 2～3 parts, Folium Perillae 2～5 parts, Herba Rosmarini Officinalis 1～3 parts, agar 1～2 parts, stevioside 7
～15 parts, sea cucumber peptide 5～8 parts；
The manufacture method of described Semen Juglandis purple circle bean thick soup, comprises the following steps:
(1), selecting ripe Semen Juglandis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30～50 minutes, pulping of polishing,
Heat infusion with slow fire again, 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 recklessly
Peach pulp is standby；
(2), choosing purple circle bean, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
～9 hours, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter,
Decontamination obtains purple circle bean mud；
(3), 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 Chinese cabbage remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Lentinus Edodes, Flos Farfarae, Rhizoma et radix valerianae, Folium Perillae, Herba Rosmarini Officinalis 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), the Semen Juglandis of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice of step (3) gained are 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, adds stevioside, sea
Ginseng peptide 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 Semen Juglandis, the purple circle nutritional labeling such as bean, Chinese cabbage are incorporated into thick soup and are eaten
In the middle of, add the health care beneficiating ingredient such as Lentinus Edodes, sea cucumber peptide simultaneously, improve the nutritive value of combination food so that it is rich in albumen
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 digest and assimilate,
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 Semen Juglandis purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Semen Juglandis 80 parts, purple circle bean 80 parts, 30 parts of northeast rice, Chinese cabbage 10 parts, water are appropriate, 5 parts of Lentinus Edodes, Flos Farfarae 2 parts, figured silk fabrics
Grass 2 parts, Folium Perillae 2 parts, Herba Rosmarini Officinalis 1 part, 1 part of agar, stevioside 7 parts, sea cucumber peptide 5 parts；
The manufacture method of described Semen Juglandis purple circle bean thick soup, comprises the following steps:
(1), selecting ripe Semen Juglandis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 30 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Semen Juglandis slurry
Standby；
(2), choosing purple circle bean, slow fire is fried to ripe perfume (or spice), soaks 6 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then steaming and decocting 45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, decontamination
Obtain purple circle bean mud；
(3), 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 Chinese cabbage remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Lentinus Edodes, Flos Farfarae, Rhizoma et radix valerianae, Folium Perillae, Herba Rosmarini Officinalis 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), the Semen Juglandis of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice of step (3) gained are 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, adds stevioside, sea
Ginseng peptide 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 Semen Juglandis purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Semen Juglandis 150 parts, purple circle bean 150 parts, 80 parts of northeast rice, Chinese cabbage 30 parts, water are appropriate, 9 parts of Lentinus Edodes, Flos Farfarae 4 parts,
Rhizoma et radix valerianae 3 parts, Folium Perillae 5 parts, Herba Rosmarini Officinalis 3 parts, 2 parts of agar, stevioside 15 parts, sea cucumber peptide 8 parts；
The manufacture method of described Semen Juglandis purple circle bean thick soup, comprises the following steps:
(1), selecting ripe Semen Juglandis, remove impurity, clear water is cleaned and stripping and slicing, is put into and boil in boiling water 50 minutes, pulping of polishing, then uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Semen Juglandis slurry
Standby；
(2), choosing purple circle bean, slow fire is fried to ripe perfume (or spice), soaks 9 in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then steaming and decocting 25 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, decontamination
Obtain purple circle bean mud；
(3), 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 Chinese cabbage remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Lentinus Edodes, Flos Farfarae, Rhizoma et radix valerianae, Folium Perillae, Herba Rosmarini Officinalis 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), the Semen Juglandis of step (1) gained is starched, the purple circle bean mud of step (2) gained, the rice of step (3) gained are 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, adds stevioside, sea
Ginseng peptide 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 Semen Juglandis, the purple circle nutritional labeling such as bean, Chinese cabbage being incorporated in the middle of thick soup food, adds perfume (or spice) simultaneously
The health care beneficiating ingredient such as mushroom, sea cucumber peptide, improves the nutritive value of combination food so that it is rich in proteins and carbohydrate with
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 Semen Juglandis purple circle bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Semen Juglandis 80～150 parts, purple circle bean 80～150 parts, northeast rice 30～80 parts, Chinese cabbage 10～30 parts, water are appropriate, Lentinus Edodes 5
～9 parts, Flos Farfarae 2～4 parts, Rhizoma et radix valerianae 2～3 parts, Folium Perillae 2～5 parts, Herba Rosmarini Officinalis 1～3 parts, agar 1～2 parts, stevioside 7～
15 parts, sea cucumber peptide 5～8 parts；
The manufacture method of described Semen Juglandis purple circle bean thick soup, comprises the following steps:
(1), selecting ripe Semen Juglandis, 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 uses
Slow fire heating infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches to take the dish out of the pot when 55～70%, obtains Semen Juglandis slurry
Standby；
(2), choosing purple circle bean, slow fire is fried to ripe perfume (or spice), soaks 6～9 little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Time, then steaming and decocting 25～45 minutes under 100～110 DEG C of steam, add suitable quantity of water and polish in beater pulping, filter, roguing
Matter obtains purple circle bean mud；
(3), 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 Chinese cabbage remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Lentinus Edodes, Flos Farfarae, Rhizoma et radix valerianae, Folium Perillae, Herba Rosmarini Officinalis 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), starched by the Semen Juglandis of step (1) gained, the purple circle bean mud of step (2) gained, the rice of step (3) gained are stuck with paste, step
(4) the agar mixing of the vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained, adds stevioside, sea cucumber peptide
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695942.5A CN106307374A (en) | 2016-08-20 | 2016-08-20 | Thick soup with walnuts and purple round beans and making method of thick soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695942.5A CN106307374A (en) | 2016-08-20 | 2016-08-20 | Thick soup with walnuts and purple round beans and making method of thick soup |
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| Publication Number | Publication Date |
|---|---|
| CN106307374A true CN106307374A (en) | 2017-01-11 |
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| CN201610695942.5A Withdrawn CN106307374A (en) | 2016-08-20 | 2016-08-20 | Thick soup with walnuts and purple round beans and making method of thick soup |
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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
- 2016-08-20 CN CN201610695942.5A patent/CN106307374A/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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