CN106307376A - Nanguo pear/kidney bean soup and manufacturing method thereof - Google Patents
Nanguo pear/kidney bean soup and manufacturing method thereof Download PDFInfo
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- CN106307376A CN106307376A CN201610702370.9A CN201610702370A CN106307376A CN 106307376 A CN106307376 A CN 106307376A CN 201610702370 A CN201610702370 A CN 201610702370A CN 106307376 A CN106307376 A CN 106307376A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 6
- 235000014443 Pyrus communis 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 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 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
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 6
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 244000045930 Phaseolus coccineus Species 0.000 claims description 29
- 235000010632 Phaseolus coccineus Nutrition 0.000 claims description 29
- 210000000582 semen Anatomy 0.000 claims description 15
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 240000004371 Panax ginseng Species 0.000 claims description 9
- 235000002789 Panax ginseng Nutrition 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 240000005819 Magnolia denudata Species 0.000 claims description 8
- 235000016094 Magnolia denudata Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa 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
- 239000012535 impurity Substances 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
- 238000004537 pulping Methods 0.000 claims description 7
- 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
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000002994 raw material Substances 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
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 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
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 240000001987 Pyrus communis Species 0.000 abstract 4
- 241000208340 Araliaceae Species 0.000 abstract 2
- 240000008467 Oryza sativa Japonica Group Species 0.000 abstract 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 241000218378 Magnolia Species 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 244000126014 Valeriana officinalis Species 0.000 abstract 1
- 235000013832 Valeriana officinalis Nutrition 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000016788 valerian Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 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
- 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
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 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
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000004744 fabric Substances 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Nanguo pear/kidney bean soup which is prepared from Nanguo pear, kidney bean, japonica rice, beet, water, ginseng, magnolia, valerian, pomegranate leaf, orange peel, agar, fructose and lotus seed powder. The manufacturing method comprises the following steps: (1) preparing Nanguo pear pulp; (2) preparing mashed kidney bean pulp; (3) preparing japonica rice paste; (4) preparing vegetable juice; (5) preparing a nutrient solution; (6) immersing the agar, and dissolving by heating for later use; and (7) mixing all the materials obtained in the steps above, adding the fructose, lotus seed powder and a right amount of water, boiling with strong fire, decocting with mild fire until the soluble solid content reaches 80-90%, and discharging. By introducing the Nanguo pear, kidney bean, beet and other nutrients into the soup and adding the ginseng, lotus seed powder and other health-care beneficial components, the nutritive value is enhanced. The soup has abundant mouthfeels, tastes fragrant and crisp, and has favorable food-therapy and health-care effects.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Nanguo Pear 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 Nanguo Pear 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 Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, Semen oryzae sativae 30～80 parts, Radix Betae 10～30 parts, water are appropriate, Koryo
Join 5～9 parts, Magnolia denudata Desr. 2～4 parts, Rhizoma et radix valerianae 2～3 parts, Folium Granati 2～5 parts, orange skin 1～3 parts, agar 1～2 parts, fructose 7～
15 parts, Semen Nelumbinis powder 5～8 parts；
The manufacture method of described Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. 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 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), Semen oryzae sativae 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 beet impurity-removing, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Magnolia denudata Desr., Rhizoma et radix valerianae, Folium Granati, the cleaning of orange skin, 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 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
Sub-powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches
Take the dish out of the pot when 80～90%, to obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional thick soup food taste, by the nutritional labelings such as Nanguo Pear, Phaseolus coccineus L. var. albonanus Bailey., Radix Betae are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Korean Ginseng, Semen Nelumbinis powder 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 Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 80 parts, Phaseolus coccineus L. var. albonanus Bailey. 80 parts, Semen oryzae sativae 30 parts, Radix Betae 10 parts, water are appropriate, Korean Ginseng 5 parts, Magnolia denudata Desr. 2 parts, figured silk fabrics
Grass 2 parts, Folium Granati 2 parts, orange skin 1 part, 1 part of agar, 7 parts of fructose, Semen Nelumbinis powder 5 parts；
The manufacture method of described Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. 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 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), Semen oryzae sativae 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 beet impurity-removing, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Magnolia denudata Desr., Rhizoma et radix valerianae, Folium Granati, the cleaning of orange skin, 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 Nanguo Pear slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. mud of step (2) gained, the rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, lotus
Sub-powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches
Take the dish out of the pot when 80～90%, to obtain final product.
Embodiment 2:
A kind of Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 150 parts, Phaseolus coccineus L. var. albonanus Bailey. 150 parts, Semen oryzae sativae 80 parts, Radix Betae 30 parts, water are appropriate, Korean Ginseng 9 parts, Magnolia denudata Desr. 4 parts,
Rhizoma et radix valerianae 3 parts, Folium Granati 5 parts, orange skin 3 parts, 2 parts of agar, 15 parts of fructose, Semen Nelumbinis powder 8 parts；
The manufacture method of described Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. 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 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), Semen oryzae sativae 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 beet impurity-removing, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Magnolia denudata Desr., Rhizoma et radix valerianae, Folium Granati, the cleaning of orange skin, 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 Nanguo Pear slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. mud of step (2) gained, the rice of step (3) gained
The agar mixing of paste, the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, lotus
Sub-powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reaches
Take the dish out of the pot when 80～90%, to obtain final product.
The embodiment of the present invention, by the nutritional labelings such as Nanguo Pear, Phaseolus coccineus L. var. albonanus Bailey., Radix Betae being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Korean Ginseng, Semen Nelumbinis powder, 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 Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. thick soup, it is characterised in that be made up of the raw material of following weight portion:
Nanguo Pear 80～150 parts, Phaseolus coccineus L. var. albonanus Bailey. 80～150 parts, Semen oryzae sativae 30～80 parts, Radix Betae 10～30 parts, water are appropriate, Korean Ginseng 5
～9 parts, Magnolia denudata Desr. 2～4 parts, Rhizoma et radix valerianae 2～3 parts, Folium Granati 2～5 parts, orange skin 1～3 parts, agar 1～2 parts, fructose 7～15
Part, Semen Nelumbinis powder 5～8 parts；
The manufacture method of described Nanguo Pear Phaseolus coccineus L. var. albonanus Bailey. 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 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), Semen oryzae sativae 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 beet impurity-removing, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), mix after Korean Ginseng, Magnolia denudata Desr., Rhizoma et radix valerianae, Folium Granati, the cleaning of orange skin, 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 Nanguo Pear slurry of step (1) gained, the Phaseolus coccineus L. var. albonanus Bailey. mud of step (2) gained, step (3) gained stuck with paste, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, Semen Nelumbinis powder
And suitable quantity of water, stir, after very hot oven is boiled, slow fire heating infusion is also stirred continuously, until soluble solid reach 80～
Take the dish out of the pot when 90%, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610702370.9A CN106307376A (en) | 2016-08-21 | 2016-08-21 | Nanguo pear/kidney bean soup and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610702370.9A CN106307376A (en) | 2016-08-21 | 2016-08-21 | Nanguo pear/kidney bean soup and manufacturing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106307376A true CN106307376A (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
- 2016-08-21 CN CN201610702370.9A patent/CN106307376A/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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