CN106333317A - Lotus root and Chinese chestnut soup and preparation method thereof - Google Patents
Lotus root and Chinese chestnut soup and preparation method thereof Download PDFInfo
- Publication number
- CN106333317A CN106333317A CN201610693998.7A CN201610693998A CN106333317A CN 106333317 A CN106333317 A CN 106333317A CN 201610693998 A CN201610693998 A CN 201610693998A CN 106333317 A CN106333317 A CN 106333317A
- Authority
- CN
- China
- Prior art keywords
- water
- chinese chestnut
- parts
- gained
- lotus
- 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- Withdrawn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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 47
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 46
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 34
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 34
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014347 soups Nutrition 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 41
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 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
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 13
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 12
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 12
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 12
- 235000010449 maltitol Nutrition 0.000 claims abstract description 10
- 239000000845 maltitol Substances 0.000 claims abstract description 10
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 10
- 229940035436 maltitol Drugs 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 241001113925 Buddleja Species 0.000 claims abstract description 9
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 9
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 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
- 241000218176 Corydalis Species 0.000 claims abstract description 8
- 241000612118 Samolus valerandi Species 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract 4
- 235000011950 custard Nutrition 0.000 claims description 18
- 239000012535 impurity Substances 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 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
- 239000002002 slurry Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000005498 polishing 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
- 238000003756 stirring Methods 0.000 claims description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- -1 filters Substances 0.000 claims 1
- 241000208340 Araliaceae Species 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 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
- 235000005911 diet Nutrition 0.000 abstract description 2
- 235000010419 agar Nutrition 0.000 abstract 3
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 238000001914 filtration Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008821 health effect Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000021049 nutrient content Nutrition 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
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000006688 Telosma cordata Species 0.000 description 1
- 235000017352 Telosma cordata Nutrition 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
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses lotus root and Chinese chestnut soup, which is prepared from the following raw materials: lotus root, Chinese chestnut kernel, fragrant rice, Chinese cabbage, water, ginseng, butterflybush flower, bunge corydalis herb, ginseng leaf, jerusalem artichoke, agar, maltitol and lotus seed powder. A preparation method of the soup comprises the following steps: (1) preparing lotus root syrup; (2) preparing Chinese chestnut puree; (3) preparing fragrant rice paste; (4) preparing a vegetable juice; (5) preparing a nutrient solution; (6) immersing agar and heating until agar is dissolved for later use; and (7) mixing the above materials obtained in the above steps, adding maltitol, lotus seed powder and a proper amount of water, boiling with high temperature fire, decocting with slow fire until content of soluble solids reaches 80-90%, and taking the product out of the pan. By introducing nutrient ingredients such as lotus root, Chinese chestnut kernel and Chinese cabbage and simultaneously by adding health-care beneficial ingredients such as ginseng and lotus seed powder, nutritive value of the soup is raised and mouthfeel is enriched. The soup is fragrant and tasty, and has a good dietary therapy health-care effect.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of lotus rhizome Chinese chestnut custard and preparation method thereof.
Background technology
Custard is China's conventional food, is popular in national most area.Custard as a kind of sticky thick soup, mainly by meat, dish
And thickening soup is in harmonious proportion, also can add face becomes face custard, separately has the sweet sweet food made as sweetened bean paste, sugar etc..Because using thickening soup in a large number, add tune
With material etc. render palatable, food materials aspect is nearly all meat, and taste is heavier and heat is high.
With growth in the living standard, people increasingly pay attention to health diet, should hold principle balanced in nutrition, select
Absorption easy to digest, based on the food of cellulosic high and low fat low sugar, food greasy and that excitant is big of should not taking food, and traditional
Custard taste heavier, nutrient content and mouthfeel also more single, have much room for improvement.
Content of the invention
The invention solves the problems that technical problem is to provide a kind of lotus rhizome Chinese chestnut custard and preparation method thereof, by scientific formula, carry
High nutritive value, rich in protein and carbohydrate and various trace element and amino acid, its rich in taste, food is clear
Fragrant good to eat, the effects such as having invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose, Dietotherapy health effect projects.
The present invention be the technical scheme is that by solving above-mentioned technical problem
A kind of lotus rhizome Chinese chestnut custard is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of lotus rhizome, 80～150 parts of Chinese chestnut Seed, 30～80 parts of scented rice, 10～30 parts of Chinese cabbage, appropriate amount of water, ginseng 5
～9 parts, 2～4 parts of butterflybush flower, 2～3 parts of Bunge Corydalis Herb, 2～5 parts of folium panacis japonici cum caule, 1～3 part of jerusalem artichoke, 1～2 part of agar, maltitol 7
～15 parts, 5～8 parts of lotus nut starch；
The preparation method of described lotus rhizome Chinese chestnut custard, comprises the following steps:
(1), ripe lotus rhizome, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils 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 and takes the dish out of the pot when 55～70%, obtain lotus
Lotus root slurry is standby；
(2), choose Chinese chestnut Seed, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6
～9 hours, polish pulping in beater in then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters,
Decontamination obtains Chinese chestnut Seed mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, be heated to 90～100 DEG C
Persistently boil afterwards 6～10 minutes, obtain rice paste；
(4), by Chinese cabbage removal of impurities, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after ginseng, butterflybush flower, Bunge Corydalis Herb, folium panacis japonici cum caule, jerusalem artichoke cleaning, plus 6～10 times of water soak at room temperature 5～
10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filtered, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the lotus rhizome slurry of step (1) gained, the Chinese chestnut Seed mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutrient solution of step (5) gained and step (6) gained, addition maltitol,
Lotus nut starch and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional custard food taste, by the nutrient contents such as lotus rhizome, Chinese chestnut Seed, Chinese cabbage are incorporated into custard food
Central, add the health care beneficiating ingredients such as ginseng, lotus nut starch simultaneously, improve the nutritive value of combination food so as to be rich in albumen
Matter and carbohydrate and various trace element and amino acid, its rich in taste, the delicate fragrance of food good to eat it is easy to digest and assimilate,
The effects such as have invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose, has preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of lotus rhizome Chinese chestnut custard is it is characterised in that be made up of the raw material of following weight portion:
80 parts of lotus rhizome, 80 parts of Chinese chestnut Seed, 30 parts of scented rice, 10 parts of Chinese cabbage, appropriate amount of water, 5 parts of ginseng, 2 parts of butterflybush flower, Bunge Corydalis Herb
2 parts, 2 parts of folium panacis japonici cum caule, 1 part of jerusalem artichoke, 1 part of agar, 7 parts of maltitol, 5 parts of lotus nut starch；
The preparation method of described lotus rhizome Chinese chestnut custard, comprises the following steps:
(1), ripe lotus rhizome, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains lotus rhizome slurry
Standby；
(2), choose Chinese chestnut Seed, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6
Hour, polish pulping in beater in then boiling 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, decontamination
Obtain Chinese chestnut Seed mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 6 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 10 minutes, obtain rice paste；
(4), by Chinese cabbage removal of impurities, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after ginseng, butterflybush flower, Bunge Corydalis Herb, folium panacis japonici cum caule, jerusalem artichoke cleaning, plus 6 times of water soak at room temperature 10 hours,
Then 60～70 DEG C of heating of keeping temperature decoct 1 hour, filter, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the lotus rhizome slurry of step (1) gained, the Chinese chestnut Seed mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutrient solution of step (5) gained and step (6) gained, addition maltitol,
Lotus nut starch and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
Embodiment 2:
A kind of lotus rhizome Chinese chestnut custard is it is characterised in that be made up of the raw material of following weight portion:
150 parts of lotus rhizome, 150 parts of Chinese chestnut Seed, 80 parts of scented rice, 30 parts of Chinese cabbage, appropriate amount of water, 9 parts of ginseng, 4 parts of butterflybush flower, Chinese violet
3 parts of grass, 5 parts of folium panacis japonici cum caule, 3 parts of jerusalem artichoke, 2 parts of agar, 15 parts of maltitol, 8 parts of lotus nut starch；
The preparation method of described lotus rhizome Chinese chestnut custard, comprises the following steps:
(1), ripe lotus rhizome, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 50 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains lotus rhizome slurry
Standby；
(2), choose Chinese chestnut Seed, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 9
Hour, polish pulping in beater in then boiling 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, decontamination
Obtain Chinese chestnut Seed mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6 minutes, obtain rice paste；
(4), by Chinese cabbage removal of impurities, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after ginseng, butterflybush flower, Bunge Corydalis Herb, folium panacis japonici cum caule, jerusalem artichoke cleaning, plus 10 times of water soak at room temperature 5 hours,
Then 60～70 DEG C of heating of keeping temperature decoct 2 hours, filter, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 6 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the lotus rhizome slurry of step (1) gained, the Chinese chestnut Seed mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutrient solution of step (5) gained and step (6) gained, addition maltitol,
Lotus nut starch and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Take the dish out of the pot during to 80～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutrient contents such as lotus rhizome, Chinese chestnut Seed, Chinese cabbage in the middle of custard food, adds people simultaneously
The health care beneficiating ingredient such as ginseng, lotus nut starch, improve the nutritive value of combination food so as to rich in protein and carbohydrate with
And various trace element and amino acid, its rich in taste, the delicate fragrance of food good to eat it is easy to digest and assimilate, have invigorating spleen to remove dampness, stomach invigorating,
Moistening lung, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of lotus rhizome Chinese chestnut custard is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of lotus rhizome, 80～150 parts of Chinese chestnut Seed, 30～80 parts of scented rice, 10～30 parts of Chinese cabbage, appropriate amount of water, ginseng 5～9
Part, 2～4 parts of butterflybush flower, 2～3 parts of Bunge Corydalis Herb, 2～5 parts of folium panacis japonici cum caule, 1～3 part of jerusalem artichoke, 1～2 part of agar, maltitol 7～15
Part, 5～8 parts of lotus nut starch；
The preparation method of described lotus rhizome Chinese chestnut custard, comprises the following steps:
(1), ripe lotus rhizome, removal of impurities are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, pulping of polishing, then use
Slow fire heats infusion, is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtains lotus rhizome slurry
Standby；
(2), choose Chinese chestnut Seed, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9 little
When, polishing pulping in beater in then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, impurity elimination
Matter obtains Chinese chestnut Seed mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6～10 minutes, obtain rice paste；
(4), by Chinese cabbage removal of impurities, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after ginseng, butterflybush flower, Bunge Corydalis Herb, folium panacis japonici cum caule, jerusalem artichoke cleaning, plus 6～10 times of water soak at room temperature 5～10 are little
When, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the lotus rhizome slurry of step (1) gained, the Chinese chestnut Seed mud of step (2) gained, step (3) gained, step
(4) the agar mixing of the vegetable juice of gained, the nutrient solution of step (5) gained and step (6) gained, adds maltitol, lotus seeds
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693998.7A CN106333317A (en) | 2016-08-18 | 2016-08-18 | Lotus root and Chinese chestnut soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693998.7A CN106333317A (en) | 2016-08-18 | 2016-08-18 | Lotus root and Chinese chestnut soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333317A true CN106333317A (en) | 2017-01-18 |
Family
ID=57824572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693998.7A Withdrawn CN106333317A (en) | 2016-08-18 | 2016-08-18 | Lotus root and Chinese chestnut soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333317A (en) |
Citations (2)
| 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 |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
-
2016
- 2016-08-18 CN CN201610693998.7A patent/CN106333317A/en not_active Withdrawn
Patent Citations (2)
| 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 |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106722650A (en) | A kind of carrot barley custard and preparation method thereof | |
| CN106235205A (en) | A kind of honey peach lotus seed soup and preparation method thereof | |
| CN106333317A (en) | Lotus root and Chinese chestnut soup and preparation method thereof | |
| CN106333308A (en) | Honey peach-pea soup and preparation method thereof | |
| CN106333318A (en) | Walnut and lotus-nuts sweet soup and preparation method thereof | |
| CN106376881A (en) | Muskmelon-lotus seed thick soup and preparing method thereof | |
| CN106333307A (en) | Nanguo pear and pea soup and preparation method thereof | |
| CN106343450A (en) | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis | |
| CN106333319A (en) | Lotus root lotus seed soup and production method thereof | |
| CN106722020A (en) | A kind of cucumber buckwheat custard and preparation method thereof | |
| CN106360510A (en) | Sweet rose apple-lotus nut thick soup and preparation method thereof | |
| CN106343472A (en) | Loofah and Chinese chestnut soup and preparation method thereof | |
| CN106360528A (en) | Lotus root and purple kidney bean soup and making method thereof | |
| CN106360521A (en) | Sweet potato-purple speckled kidney bean thick soup and manufacturing method thereof | |
| CN106333320A (en) | Autumn peach black pine nut soup and manufacturing method thereof | |
| CN106360527A (en) | Rose apple and purple kidney bean soup and making method thereof | |
| CN106360519A (en) | Kiwi fruit-pea thick soup and manufacturing method thereof | |
| CN106722643A (en) | A kind of pumpkin black soya bean custard and preparation method thereof | |
| CN106360536A (en) | Sweet potato-light speckled kidney bean thick soup and manufacturing method thereof | |
| CN106307375A (en) | Muskmelon and lotus nut thick soup and making method thereof | |
| CN106579208A (en) | Papaya pea soup and production method thereof | |
| CN106235196A (en) | A kind of Fructus Luffae Semen Pisi sativi thick soup and preparation method thereof | |
| CN106307369A (en) | Lotus seed thick soup with purple sweet potato and making method thereof | |
| CN106360512A (en) | Bergamot pear and lotus seed soup and making method thereof | |
| CN106307366A (en) | Cactus and lotus nut thick soup and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20170118 |
|
| WW01 | Invention patent application withdrawn after publication |