CN106333319A - Lotus root lotus seed soup and production method thereof - Google Patents
Lotus root lotus seed soup and production method thereof Download PDFInfo
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- CN106333319A CN106333319A CN201610696250.2A CN201610696250A CN106333319A CN 106333319 A CN106333319 A CN 106333319A CN 201610696250 A CN201610696250 A CN 201610696250A CN 106333319 A CN106333319 A CN 106333319A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 71
- 235000014347 soups Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 65
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 240000004371 Panax ginseng Species 0.000 claims abstract description 12
- 235000008434 ginseng Nutrition 0.000 claims abstract description 12
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 10
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 9
- 235000004347 Perilla Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- 235000000664 Rosa chinensis 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
- 244000227573 Desmodium styracifolium Species 0.000 claims abstract description 8
- 235000019534 high fructose corn syrup Nutrition 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
- 210000000582 semen Anatomy 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 14
- 240000001579 Cirsium arvense Species 0.000 claims description 10
- 235000005918 Cirsium arvense Nutrition 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 9
- 241000428813 Gomphrena Species 0.000 claims description 8
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000016785 Rosa della China 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
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000005498 polishing Methods 0.000 claims description 7
- 238000002360 preparation method 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
- 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
- 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 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- -1 filters Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000002791 Brassica napus Species 0.000 abstract 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 abstract 3
- 244000062793 Sorghum vulgare Species 0.000 abstract 3
- 235000019713 millet Nutrition 0.000 abstract 3
- 244000224182 Gomphrena globosa Species 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 235000011950 custard Nutrition 0.000 description 7
- 235000019779 Rapeseed Meal Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001914 filtration Methods 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
- 230000000050 nutritive effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000004456 rapeseed meal Substances 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
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 241000522190 Desmodium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 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
- 239000008103 glucose Substances 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
- 235000019698 starch Nutrition 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses lotus root lotus seed soup which is prepared from the following raw materials: lotus root, lotus seeds, glutinous millet, cephalanoplos segetum, water, Korean ginseng, Chinese rose, desmodium styracifolium, perilla leaf, globeamaranth, agar, high fructose corn syrup and raw rapeseed powder; a production method includes the following steps: (1) preparing lotus root pulp; (2), preparing lotus seed paste; (3), preparing glutinous millet paste; (4), preparing vegetable juice; (5), preparing a nutrient solution; (6), soaking the agar, heating to dissolve for standby use; (7), mixing the lotus root pulp, the lotus seed paste, the glutinous millet paste, the vegetable juice and the dissolved agar prepared by the step (1),(2),(3),(4),(5)and (6), adding the high fructose corn syrup, the raw rapeseed powder and the proper amount of water, boiling with high temperature fire, decocting with slow fire until the content of soluble solids reaches 80-90%, and taking the lotus root lotus seed soup out of a pot. The lotus root, the lotus seeds, the cephalanoplos segetum and other nutrients are introduced into the lotus root lotus seed soup, the Korean ginseng, the raw rapeseed powder and other health beneficial ingredients are added, the nutritional value is enhanced, and the lotus root lotus seed soup is rich in taste, is delicious and fragrant to eat, and has good health care effect.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of lotus rhizome lotus seed soup 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 lotus seed soup 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 lotus seed soup 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 lotus seeds, 30～80 parts of Semen setariae, 10～30 parts of field thistle, appropriate amount of water, Koryo
5～9 parts of ginseng, 2～4 parts of China rose, 2～3 parts of Desmodium styracifolium, 2～5 parts of perilla leaf, 1～3 part of globe amaranth, 1～2 part of agar, really
Glucose starches 7～15 parts, 5～8 parts of Semen Lactucae sativae powder；
The preparation method of described lotus rhizome lotus seed soup, 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 lotus seeds, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9
Hour, polish pulping in beater in then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, goes
Impurity obtains lotus seeds mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, be heated to 90～100
Persistently boil after DEG C 6～10 minutes, obtain rice paste；
(4), by field thistle 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 Korean ginseng, China rose, Desmodium styracifolium, perilla leaf, globe amaranth cleaning, plus 6～10 times of water normal temperature
Soak 5～10 hours, 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 molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the lotus rhizome slurry of step (1) gained, the lotus seeds mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds HFCS, life
Rapeseed meal 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, lotus seeds, field thistle are incorporated into custard food
Central, add the health care beneficiating ingredients such as Korean ginseng, Semen Lactucae sativae powder, the nutritive value that improve combination food is so as to be rich in simultaneously
Protein and carbohydrate and various trace element and amino acid, its rich in taste, the delicate fragrance of food is good to eat it is easy to digestion is inhaled
Receive, the effects such as having invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose, there is preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of lotus rhizome lotus seed soup 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 lotus seeds, 30 parts of Semen setariae, 10 parts of field thistle, appropriate amount of water, 5 parts of Korean ginseng, 2 parts of China rose, wide
2 parts of desmodium, 2 parts of perilla leaf, 1 part of globe amaranth, 1 part of agar, 7 parts of HFCS, 5 parts of Semen Lactucae sativae powder；
The preparation method of described lotus rhizome lotus seed soup, 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 lotus seeds, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6 little
When, polishing pulping in beater in then boiling 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To lotus seeds mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 6 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 10 minutes, obtain rice paste；
(4), by field thistle 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 Korean ginseng, China rose, Desmodium styracifolium, perilla leaf, globe amaranth cleaning, plus 6 times of water soak at room temperature
10 hours, then 60～70 DEG C of heating of keeping temperature decocted 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 lotus seeds mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds HFCS, life
Rapeseed meal 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 lotus seed soup 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 lotus seeds, 80 parts of Semen setariae, 30 parts of field thistle, appropriate amount of water, 9 parts of Korean ginseng, 4 parts of China rose,
3 parts of Desmodium styracifolium, 5 parts of perilla leaf, 3 parts of globe amaranth, 2 parts of agar, 15 parts of HFCS, 8 parts of Semen Lactucae sativae powder；
The preparation method of described lotus rhizome lotus seed soup, 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 lotus seeds, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 9 little
When, polishing pulping in beater in then boiling 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To lotus seeds mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6 minutes, obtain rice paste；
(4), by field thistle 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 Korean ginseng, China rose, Desmodium styracifolium, perilla leaf, globe amaranth cleaning, plus 10 times of water soak at room temperature
5 hours, then 60～70 DEG C of heating of keeping temperature decocted 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 lotus seeds mud of step (2) gained, step (3) gained pasted, walk
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds HFCS, life
Rapeseed meal 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, lotus seeds, field thistle in the middle of custard food, is added high simultaneously
The health care beneficiating ingredients such as beautiful ginseng, Semen Lactucae sativae powder, improve the nutritive value of combination food so as to be rich in protein and carbon hydrate
Thing 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, be good for
Stomach, moistening lung, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of lotus rhizome lotus seed soup 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 lotus seeds, 30～80 parts of Semen setariae, 10～30 parts of field thistle, appropriate amount of water, Korean ginseng 5
～9 parts, 2～4 parts of China rose, 2～3 parts of Desmodium styracifolium, 2～5 parts of perilla leaf, 1～3 part of globe amaranth, 1～2 part of agar, high fructose corn
Slurry 7～15 parts, 5～8 parts of Semen Lactucae sativae powder；
The preparation method of described lotus rhizome lotus seed soup, 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 lotus seeds, 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 lotus seeds mud；
(3), will Semen setariae eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, after being heated to 90～100 DEG C
Persistently boil 6～10 minutes, obtain rice paste；
(4), by field thistle 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 Korean ginseng, China rose, Desmodium styracifolium, perilla leaf, globe amaranth 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 dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the lotus rhizome slurry of step (1) gained, the lotus seeds 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 HFCS, Semen Lactucae sativae powder
And suitable quantity of water, stir, after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reach 80～
Take the dish out of the pot when 90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696250.2A CN106333319A (en) | 2016-08-19 | 2016-08-19 | Lotus root lotus seed soup and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696250.2A CN106333319A (en) | 2016-08-19 | 2016-08-19 | Lotus root lotus seed soup and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333319A true CN106333319A (en) | 2017-01-18 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610696250.2A Withdrawn CN106333319A (en) | 2016-08-19 | 2016-08-19 | Lotus root lotus seed soup and production method thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610696250.2A patent/CN106333319A/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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Application publication date: 20170118 |
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