CN106307383A - Sweet potato and pinto bean soup and making method thereof - Google Patents
Sweet potato and pinto bean soup and making method thereof Download PDFInfo
- Publication number
- CN106307383A CN106307383A CN201610689017.1A CN201610689017A CN106307383A CN 106307383 A CN106307383 A CN 106307383A CN 201610689017 A CN201610689017 A CN 201610689017A CN 106307383 A CN106307383 A CN 106307383A
- Authority
- CN
- China
- Prior art keywords
- water
- parts
- gained
- sweet potato
- agar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 35
- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 6
- 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
- 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
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 241000756137 Hemerocallis Species 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 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
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 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 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000011022 opal Substances 0.000 claims description 29
- 241000628997 Flos Species 0.000 claims description 18
- 239000012535 impurity Substances 0.000 claims description 12
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 10
- 241000180649 Panax notoginseng Species 0.000 claims description 10
- 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
- 235000012054 meals Nutrition 0.000 claims description 7
- 240000004178 Anthoxanthum odoratum Species 0.000 claims description 6
- 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
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000005498 polishing Methods 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
- 239000000843 powder Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 2
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 2
- 244000080767 Areca catechu Species 0.000 abstract 1
- 235000006226 Areca catechu Nutrition 0.000 abstract 1
- 235000003283 Pachira macrocarpa 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
- 241000921453 Rhodobryum Species 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000009165 saligot Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 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
- 244000025254 Cannabis sativa Species 0.000 description 2
- 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
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum 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
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sweet potato and pinto bean soup which is prepared from the following materials: sweet potato, pinto bean, sticky rice, day lily, water, pseudo-ginseng, betelnutpalm male flower, red rhodobryum, water chestnut leaves, pine needle, agar, fructose and almond powder. A making method comprises the following steps: (1) preparing a sweet potato pulp; (2) preparing a pinto bean pulp; (3) preparing a sticky rice paste; (4) preparing a vegetable juice; (5) preparing a nutrient solution; (6) soaking the agar, and heating to dissolve the agar for later use; (7) mixing the materials obtained in the above steps, adding fructose, almond powder and a proper amount of water, boiling with high-temperature fire, boiling with slow fire, and removing from the heat until a soluble solid reaches 80-90%, so as to obtain the soup. The nutritional ingredients of sweet potato, pinto bean and day lily are introduced into the soup, the healthcare beneficial components of pseudo-ginseng, almond powder and the like are added, so that the nutritional value is increased, the taste is rich, and the soup is fragrant and delicious to eat, and has a better dietary therapy healthcare effect.
Description
Technical field
The invention belongs to food and manufacture field, relate to a kind of Radix Ipomoeae opal 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 Radix Ipomoeae opal 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 Radix Ipomoeae opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Radix Ipomoeae 80～150 parts, opal bean 80～150 parts, Oryza glutinosa 30～80 parts, Flos Hemerocallis 10～30 parts, water are appropriate, Radix Notoginseng
5～9 parts, Flos Arecae 2～4 parts, rejuvenate grass 2～3 parts, Pedicellus et Pericarpium Trapae leaf 2～5 parts, Folium Pini 1～3 parts, agar 1～2 parts, fructose 7～15
Part, almond meal 5～8 parts；
The manufacture method of described Radix Ipomoeae opal bean thick soup, comprises the following steps:
(1), selecting ripe Radix Ipomoeae, 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 red
Potato slurry is standby；
(2), choosing opal 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 opal bean mud；
(3), Oryza glutinosa 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 Flos Hemerocallis remove impurity, rinse well with water, add 2～3 times of water are pulled an oar, then filter, obtain vegetable juice；
(5), by Radix Notoginseng, Flos Arecae, return of spring grass, Pedicellus et Pericarpium Trapae leaf, Folium Pini 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 rice of the sweet potato paste of step (1) gained, the opal bean mud of step (2) gained, step (3) gained is stuck with paste,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, almond
Core 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 Radix Ipomoeae, opal bean, Flos Hemerocallis are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredient such as Radix Notoginseng, almond meal 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 Radix Ipomoeae opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Radix Ipomoeae 80 parts, opal bean 80 parts, 30 parts of Oryza glutinosa, Flos Hemerocallis 10 parts, water are appropriate, Radix Notoginseng 5 parts, Flos Arecae 2 parts, rejuvenate
Grass 2 parts, 2 parts of Pedicellus et Pericarpium Trapae leaf, 1 part of Folium Pini, 1 part of agar, 7 parts of fructose, almond meal 5 parts；
The manufacture method of described Radix Ipomoeae opal bean thick soup, comprises the following steps:
(1), selecting ripe Radix Ipomoeae, 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%, obtain sweet potato paste
Standby；
(2), choosing opal 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 opal bean mud；
(3), Oryza glutinosa 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 Flos Hemerocallis remove impurity, rinse well with water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Notoginseng, Flos Arecae, return of spring grass, the cleaning of Pedicellus et Pericarpium Trapae leaf, Folium Pini, 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 rice of the sweet potato paste of step (1) gained, the opal bean mud of step (2) gained, step (3) gained is stuck with paste,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, almond
Core 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 Radix Ipomoeae opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Radix Ipomoeae 150 parts, opal bean 150 parts, 80 parts of Oryza glutinosa, Flos Hemerocallis 30 parts, water are appropriate, Radix Notoginseng 9 parts, Flos Arecae 4 part, time
Spring grass 3 parts, 5 parts of Pedicellus et Pericarpium Trapae leaf, 3 parts of Folium Pini, 2 parts of agar, 15 parts of fructose, almond meal 8 parts；
The manufacture method of described Radix Ipomoeae opal bean thick soup, comprises the following steps:
(1), selecting ripe Radix Ipomoeae, 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%, obtain sweet potato paste
Standby；
(2), choosing opal 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 opal bean mud；
(3), Oryza glutinosa 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 Flos Hemerocallis remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5), mix after Radix Notoginseng, Flos Arecae, return of spring grass, the cleaning of Pedicellus et Pericarpium Trapae leaf, Folium Pini, 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 rice of the sweet potato paste of step (1) gained, the opal bean mud of step (2) gained, step (3) gained is stuck with paste,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, almond
Core 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 Radix Ipomoeae, opal bean, Flos Hemerocallis being incorporated in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredient such as Radix Notoginseng, almond meal, 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 Radix Ipomoeae opal bean thick soup, it is characterised in that be made up of the raw material of following weight portion:
Radix Ipomoeae 80～150 parts, opal bean 80～150 parts, Oryza glutinosa 30～80 parts, Flos Hemerocallis 10～30 parts, water are appropriate, Radix Notoginseng 5～9
Part, Flos Arecae 2～4 parts, return of spring grass 2～3 parts, Pedicellus et Pericarpium Trapae leaf 2～5 parts, Folium Pini 1～3 parts, agar 1～2 parts, fructose 7～15 parts,
Almond meal 5～8 parts；
The manufacture method of described Radix Ipomoeae opal bean thick soup, comprises the following steps:
(1), selecting ripe Radix Ipomoeae, 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%, obtain sweet potato paste
Standby；
(2), choosing opal 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 opal bean mud；
(3), Oryza glutinosa 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 Flos Hemerocallis 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 Notoginseng, Flos Arecae, return of spring grass, the cleaning of Pedicellus et Pericarpium Trapae leaf, Folium Pini, 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), by the rice paste of the sweet potato paste of step (1) gained, the opal bean mud of step (2) gained, step (3) gained, step
(4) the agar mixing of the vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained, adds fructose, almond meal
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 |
|---|---|---|---|
| CN201610689017.1A CN106307383A (en) | 2016-08-18 | 2016-08-18 | Sweet potato and pinto bean soup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689017.1A CN106307383A (en) | 2016-08-18 | 2016-08-18 | Sweet potato and pinto bean soup and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307383A true CN106307383A (en) | 2017-01-11 |
Family
ID=57744032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689017.1A Withdrawn CN106307383A (en) | 2016-08-18 | 2016-08-18 | Sweet potato and pinto bean soup and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307383A (en) |
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
- 2016-08-18 CN CN201610689017.1A patent/CN106307383A/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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106307387A (en) | Thick soup with pickled cucumbers and Chinese chestnuts and making method of thick soup | |
| CN106235222A (en) | A kind of sweet potato, lotus seed thick soup and preparation method thereof | |
| CN106307383A (en) | Sweet potato and pinto bean soup and making method thereof | |
| CN106262478A (en) | A kind of fragrant pear opal bean thick soup and preparation method thereof | |
| CN106235177A (en) | A kind of sub-thick soup of Fructus Chaenomelis Pollen pini thunbergii and preparation method thereof | |
| CN106235195A (en) | A kind of Semen Juglandis Semen Castaneae thick soup and preparation method thereof | |
| CN106307363A (en) | Kiwi fruit and pinto bean soup and making method thereof | |
| CN106307364A (en) | Kidney bean thick soup with purple sweet potato and making method thereof | |
| CN106307301A (en) | Wax gourd and pinto bean soup and making method thereof | |
| CN106307318A (en) | Thick soup made of sweet potatoes and Chinese chestnuts and method for preparing thick soup | |
| CN106307386A (en) | Juicy peach and purple round bean containing thick soup and manufacturing method thereof | |
| CN106235196A (en) | A kind of Fructus Luffae Semen Pisi sativi thick soup and preparation method thereof | |
| CN106262336A (en) | A kind of beauty's melon Semen Pisi sativi thick soup and preparation method thereof | |
| CN106307297A (en) | Dishcloth gourd and lotus seed soup and making method thereof | |
| CN106262477A (en) | A kind of Fructus Chaenomelis Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106262451A (en) | A kind of beauty's melon Semen Castaneae thick soup and preparation method thereof | |
| CN106307360A (en) | Cucumber and black pine nut soup and making method thereof | |
| CN106107825A (en) | A kind of Fructus Melo Semen Pisi sativi thick soup and preparation method thereof | |
| CN106307375A (en) | Muskmelon and lotus nut thick soup and making method thereof | |
| CN106307371A (en) | Kiwi fruit and pine nut soup and making method thereof | |
| CN106262449A (en) | A kind of honey peach Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof | |
| CN106262435A (en) | A kind of sub-thick soup of Fructus Cucumidis sativi Pollen pini thunbergii and preparation method thereof | |
| CN106235197A (en) | A kind of JINNANGUA opal bean thick soup and preparation method thereof | |
| CN106262423A (en) | A kind of Semen Juglandis opal bean thick soup and preparation method thereof | |
| CN106262453A (en) | A kind of Fructus Sechii edulis Phaseolus coccineus L. var. albonanus Bailey. thick soup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |
|
| WW01 | Invention patent application withdrawn after publication |