CN106360524A - Sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup and manufacturing method thereof - Google Patents
Sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup and manufacturing method thereof Download PDFInfo
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- CN106360524A CN106360524A CN201610693847.1A CN201610693847A CN106360524A CN 106360524 A CN106360524 A CN 106360524A CN 201610693847 A CN201610693847 A CN 201610693847A CN 106360524 A CN106360524 A CN 106360524A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 title abstract description 4
- 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
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 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
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 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
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 30
- 239000011022 opal Substances 0.000 claims description 29
- 239000012535 impurity Substances 0.000 claims description 12
- 241000628997 Flos 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
- 238000001802 infusion Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 210000000582 semen Anatomy 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
- 238000000034 method Methods 0.000 claims description 4
- 239000002304 perfume Substances 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
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 3
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 3
- 244000241872 Lycium chinense Species 0.000 abstract 3
- 235000015468 Lycium chinense Nutrition 0.000 abstract 3
- 235000012874 Phaseolus calcaratus Nutrition 0.000 abstract 3
- 240000001417 Vigna umbellata Species 0.000 abstract 3
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 3
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 244000018694 Sagittaria sinensis Species 0.000 abstract 2
- 235000015909 Sagittaria sinensis Nutrition 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 2
- 235000019713 millet Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 244000024873 Mentha crispa Species 0.000 abstract 1
- 235000014749 Mentha crispa Nutrition 0.000 abstract 1
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241000209094 Oryza Species 0.000 description 6
- 238000001914 filtration Methods 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 230000008821 health effect Effects 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
- 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
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins 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
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet 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
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup. The sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup is prepared from sweet potatoes, Vigna umbellata (Thunb.) Ohwi et Ohashi, millet, sweet pepper, water, Chinese arrowhead, sweet osmanthus, licorice root, cherry leaves, spearmint, agar, fructose and wolfberry powder. The manufacturing method comprises 1, preparing sweet potato slurry, 2, preparing Vigna umbellata (Thunb.) Ohwi et Ohashi paste, 3, preparing millet paste, 4, preparing a vegetable juice, 5, preparing a nutrient solution, 6, immersing agar and heating to melt the agar for nest use, and 7, mixing the materials obtained the above steps, adding fructose, wolfberry powder and a proper amount of water into the mixture, boiling the mixture by a big fire, then boiling the mixture through a small fire until the soluble solid content is in a range of 80-90% and taking the product out of the pot. Through use of nutrients such as sweet potatoes, Vigna umbellata (Thunb.) Ohwi et Ohashi and sweet pepper in paste and use of beneficial health components such as Chinese arrowhead and wolfberry powder, a nutrition value is improved, abundant tastes are obtained, a delicate fragrance is obtained and good dietotherapy health care effects are obtained.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of Rhizoma Dioscoreae opal bean thick soup and preparation method thereof.
Background technology
Thick soup is China's conventional food, is popular in national most area.Thick soup 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 as 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 zest is big of should not taking food, and traditional
Thick soup taste heavier, nutritional labeling 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 Rhizoma Dioscoreae 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, and the effects such as having invigorating spleen to remove dampness, stomach invigorating, lung moistening, repose, Dietotherapy health effect projects.
The present invention be the technical scheme is that by solving above-mentioned technical problem
A kind of Rhizoma Dioscoreae opal bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Dioscoreae, 80～150 parts of opal bean, 30～80 parts of Semen setariae, 10～30 parts of Fructus Capsici, appropriate amount of water, Rhizoma sagittariae sagittifoliae 5
～9 parts, 2～4 parts of Flos Osmanthi Fragrantis, 2～3 parts of Radix Glycyrrhizae, 2～5 parts of Folium Pruni pseudocerasi, 1～3 part of Herba Menthae Rotundifoliae, 1～2 part of agar, 7～15 parts of Fructose,
5～8 parts of Fructus Lycii powder；
The manufacture method of described Rhizoma Dioscoreae opal bean thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity 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 mountain
Taro slurry is standby；
(2), choose opal bean, 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 steaming and decocting 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters,
Decontamination obtains opal bean 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 DEG C
Persistently boil afterwards 6～10 minutes, obtain rice paste；
(4), by Fructus Capsici remove impurity, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma sagittariae sagittifoliae, Flos Osmanthi Fragrantis, Radix Glycyrrhizae, Folium Pruni pseudocerasi, Herba Menthae Rotundifoliae cleaning, plus 6～10 times of water soak at room temperature 5～10
Hour, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutritional 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 Rhizoma Dioscoreae slurry of step (1) gained, the opal bean mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds Fructose, Fructus Lycii
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.
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 Rhizoma Dioscoreae, opal bean, Fructus Capsici are incorporated into thick soup food
Central, add the health care beneficiating ingredients such as Rhizoma sagittariae sagittifoliae, Fructus Lycii powder simultaneously, improve the nutritive value of combination food so as to be rich in albumen
Matter and carbohydrate and various trace element and aminoacid, 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, lung moistening, repose, has preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of Rhizoma Dioscoreae opal bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of Rhizoma Dioscoreae, 80 parts of opal bean, 30 parts of Semen setariae, 10 parts of Fructus Capsici, appropriate amount of water, 5 parts of Rhizoma sagittariae sagittifoliae, 2 parts of Flos Osmanthi Fragrantis, 2 parts of Radix Glycyrrhizae,
2 parts of Folium Pruni pseudocerasi, 1 part of Herba Menthae Rotundifoliae, 1 part of agar, 7 parts of Fructose, 5 parts of Fructus Lycii powder；
The manufacture method of described Rhizoma Dioscoreae opal bean thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity 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 Rhizoma Dioscoreae slurry
Standby；
(2), choose opal bean, 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 steaming and decocting 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, decontamination
Obtain opal bean mud；
(3), will Semen setariae 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 Fructus Capsici remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma sagittariae sagittifoliae, Flos Osmanthi Fragrantis, Radix Glycyrrhizae, Folium Pruni pseudocerasi, Herba Menthae Rotundifoliae cleaning, plus 6 times of water soak at room temperature 10 hours, so
60～70 DEG C of heating of keeping temperature afterwards decoct 1 hour, filter, obtain nutritional 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 Rhizoma Dioscoreae slurry of step (1) gained, the opal bean mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds Fructose, Fructus Lycii
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.
Embodiment 2:
A kind of Rhizoma Dioscoreae opal bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of Rhizoma Dioscoreae, 150 parts of opal bean, 80 parts of Semen setariae, 30 parts of Fructus Capsici, appropriate amount of water, 9 parts of Rhizoma sagittariae sagittifoliae, 4 parts of Flos Osmanthi Fragrantis, Radix Glycyrrhizae 3
Part, 5 parts of Folium Pruni pseudocerasi, 3 parts of Herba Menthae Rotundifoliae, 2 parts of agar, 15 parts of Fructose, 8 parts of Fructus Lycii powder；
The manufacture method of described Rhizoma Dioscoreae opal bean thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity 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 Rhizoma Dioscoreae slurry
Standby；
(2), choose opal bean, 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 steaming and decocting 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, decontamination
Obtain opal bean mud；
(3), will Semen setariae 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 Fructus Capsici remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma sagittariae sagittifoliae, Flos Osmanthi Fragrantis, Radix Glycyrrhizae, Folium Pruni pseudocerasi, Herba Menthae Rotundifoliae cleaning, plus 10 times of water soak at room temperature 5 hours, so
60～70 DEG C of heating of keeping temperature afterwards decoct 2 hours, filter, obtain nutritional 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 Rhizoma Dioscoreae slurry of step (1) gained, the opal bean mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds Fructose, Fructus Lycii
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.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as Rhizoma Dioscoreae, opal bean, Fructus Capsici in the middle of thick soup food, is added kind simultaneously
The health care beneficiating ingredient such as aunt, Fructus Lycii powder, improve the nutritive value of combination food so as to rich in proteins and carbohydrate with
And various trace element and aminoacid, 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,
Lung moistening, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of Rhizoma Dioscoreae opal bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of Rhizoma Dioscoreae, 80～150 parts of opal bean, 30～80 parts of Semen setariae, 10～30 parts of Fructus Capsici, appropriate amount of water, Rhizoma sagittariae sagittifoliae 5～9
Part, 2～4 parts of Flos Osmanthi Fragrantis, 2～3 parts of Radix Glycyrrhizae, 2～5 parts of Folium Pruni pseudocerasi, 1～3 part of Herba Menthae Rotundifoliae, 1～2 part of agar, 7～15 parts of Fructose, Chinese holly
5～8 parts of Qi powder；
The manufacture method of described Rhizoma Dioscoreae opal bean thick soup, comprises the following steps:
(1), ripe Rhizoma Dioscoreae, remove impurity 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 Rhizoma Dioscoreae slurry
Standby；
(2), choose opal bean, 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 steaming and decocting 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, roguing
Matter obtains opal bean mud；
(3), will Semen setariae 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 Fructus Capsici remove impurity, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Rhizoma sagittariae sagittifoliae, Flos Osmanthi Fragrantis, Radix Glycyrrhizae, Folium Pruni pseudocerasi, Herba Menthae Rotundifoliae 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 nutritional 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 Rhizoma Dioscoreae slurry of step (1) gained, the opal bean mud of step (2) gained, step (3) gained, step
(4) vegetable juice of gained, the nutritional solution of step (5) gained and step (6) gained agar mixing, add Fructose, Fructus Lycii powder and
Suitable quantity of water, stirs, and 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.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693847.1A CN106360524A (en) | 2016-08-20 | 2016-08-20 | Sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup and manufacturing method thereof |
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|---|---|---|---|
| CN201610693847.1A CN106360524A (en) | 2016-08-20 | 2016-08-20 | Sweet potato-Vigna umbellata (Thunb.) Ohwi et Ohashi thick soup and manufacturing method thereof |
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|---|---|
| CN106360524A true CN106360524A (en) | 2017-02-01 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN104799176A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
-
2016
- 2016-08-20 CN CN201610693847.1A patent/CN106360524A/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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