CN106360527A - Rose apple and purple kidney bean soup and making method thereof - Google Patents
Rose apple and purple kidney bean soup and making method thereof Download PDFInfo
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- CN106360527A CN106360527A CN201610697108.XA CN201610697108A CN106360527A CN 106360527 A CN106360527 A CN 106360527A CN 201610697108 A CN201610697108 A CN 201610697108A CN 106360527 A CN106360527 A CN 106360527A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 37
- 235000014347 soups Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000006647 Eugenia jambos Nutrition 0.000 title abstract 7
- 244000087016 Syzygium jambos Species 0.000 title abstract 7
- 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 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 30
- 235000009508 confectionery Nutrition 0.000 claims description 30
- 244000235630 Prugna di Malabar Species 0.000 claims description 26
- 239000012535 impurity Substances 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 9
- 244000025254 Cannabis sativa Species 0.000 claims description 8
- 241000628997 Flos Species 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
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002002 slurry Substances 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
- 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
- 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
- 240000000467 Carum carvi Species 0.000 abstract 2
- 235000005747 Carum carvi Nutrition 0.000 abstract 2
- 244000134540 Polymnia sonchifolia Species 0.000 abstract 2
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 2
- 235000021332 kidney beans Nutrition 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000292839 Ficus religiosa Species 0.000 abstract 1
- 244000088413 Matthiola incana Species 0.000 abstract 1
- 235000011378 Matthiola incana Nutrition 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 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
- 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
- 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
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 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
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion 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
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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
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- Confectionery (AREA)
Abstract
The invention discloses a rose apple and purple kidney bean soup. The rose apple and purple kidney bean soup is produced from rose apple, purple kidney beans, glutinous rice, caraway, water, yacon, chrysanthemum flowers, Ficus religiosa L., pomegranate leaves, Matthiola incana, agar, stevioside and Var Romana Hort Semen powder. A making method of the rose apple and purple kidney bean soup comprises the following steps: 1, making a rose apple pulp; 2, making a purple kidney bean paste; 3, making a glutinous rice paste; 4, making a vegetable juice; 5, making a nutritional solution; 6, immersing agar, and heating the immersed agar until the immersed agar is dissolved; and 7, mixing all materials obtained in all above steps, adding stevioside, the Var Romana Hort Semen powder and a proper amount of water, boiling the above obtained mixture with strong fire, boiling the boiling mixture with weak fire, and taking the obtained soup out of a pot when the content of soluble solids reaches 80-90%. Rose apple, the purple kidney beans, caraway and other nutrient components are introduced to the soup, and yacon and the Var Romana Hort Semen powder and other healthcare beneficial components are added, so the soup has the advantages of improved nutritional values, abundant mouthfeel, delicate fragrance and tasty taste, and good dietotherapy healthcare effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of sweet Jambul purple circle 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 sweet Jambul purple circle bean thick soup and preparation method thereof, joined by science
Side, improves nutritive value, rich in proteins and carbohydrate and various trace element and aminoacid, its rich in taste,
The delicate fragrance of food is good to eat, 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 sweet Jambul purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of sweet Jambul, purple 80～150 parts of bean of circle, 30～80 parts of Oryza glutinosa, 10～30 parts of Herba Coriandri, appropriate amount of water, Herba Saussureae Involueratae
5～9 parts, 2～4 parts of Flos Chrysanthemi, 2～3 parts of bodhi grass, 2～5 parts of Folium Granati, 1～3 part of violet, 1～2 part of agar, stevioside 7～
15 parts, 5～8 parts of Semen Lactucae sativae powder；
The manufacture method of described sweet Jambul purple circle bean thick soup, comprises the following steps:
(1) ripe sweet Jambul, remove impurity, are selected, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, is polished into
Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain
Starch standby to sweet Jambul；
(2), choose purple circle 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 purple circle bean mud；
(3), will Oryza glutinosa 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 Herba Coriandri 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 Herba Saussureae Involueratae, Flos Chrysanthemi, bodhi grass, Folium Granati, violet 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 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), by the purple rice justifying bean mud, step (3) gained of the sweet Jambul slurry of step (1) gained, step (2) gained
Paste, the agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
Semen Lactucae sativae 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
Reach and take the dish out of the pot when 80～90%, 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 sweet Jambul, purple circle bean, Herba Coriandri are incorporated into thick soup
In the middle of food, add the health care beneficiating ingredients such as Herba Saussureae Involueratae, 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 aminoacid, 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, lung moistening, 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 sweet Jambul purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80 parts of sweet Jambul, purple 80 parts of bean of circle, 30 parts of Oryza glutinosa, 10 parts of Herba Coriandri, appropriate amount of water, 5 parts of Herba Saussureae Involueratae, 2 parts of Flos Chrysanthemi, bodhi grass
2 parts, 2 parts of Folium Granati, 1 part of violet, 1 part of agar, 7 parts of stevioside, 5 parts of Semen Lactucae sativae powder；
The manufacture method of described sweet Jambul purple circle bean thick soup, comprises the following steps:
(1) ripe sweet Jambul, 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
Heat infusion with slow fire, 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 sweet Pu
Peach pulp is standby；
(2), choose purple circle 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 purple circle bean mud；
(3), will Oryza glutinosa 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 Herba Coriandri remove impurity, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Herba Saussureae Involueratae, Flos Chrysanthemi, bodhi grass, Folium Granati, violet 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 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), by the purple rice justifying bean mud, step (3) gained of the sweet Jambul slurry of step (1) gained, step (2) gained
Paste, the agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
Semen Lactucae sativae 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
Reach and take the dish out of the pot when 80～90%, obtain final product.
Embodiment 2:
A kind of sweet Jambul purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
150 parts of sweet Jambul, purple 150 parts of bean of circle, 80 parts of Oryza glutinosa, 30 parts of Herba Coriandri, appropriate amount of water, 9 parts of Herba Saussureae Involueratae, 4 parts of Flos Chrysanthemi, bodhi
3 parts of grass, 5 parts of Folium Granati, 3 parts of violet, 2 parts of agar, 15 parts of stevioside, 8 parts of Semen Lactucae sativae powder；
The manufacture method of described sweet Jambul purple circle bean thick soup, comprises the following steps:
(1) ripe sweet Jambul, 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
Heat infusion with slow fire, 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 sweet Pu
Peach pulp is standby；
(2), choose purple circle 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 purple circle bean mud；
(3), will Oryza glutinosa 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 Herba Coriandri remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after Herba Saussureae Involueratae, Flos Chrysanthemi, bodhi grass, Folium Granati, violet 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 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), by the purple rice justifying bean mud, step (3) gained of the sweet Jambul slurry of step (1) gained, step (2) gained
Paste, the agar mixing of the vegetable juice of step (4) gained, the nutritional solution of step (5) gained and step (6) gained, addition stevioside,
Semen Lactucae sativae 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
Reach and take the dish out of the pot when 80～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutritional labelings such as sweet Jambul, purple circle bean, Herba Coriandri in the middle of thick soup food, is added simultaneously
The health care beneficiating ingredients such as Herba Saussureae Involueratae, Semen Lactucae sativae powder, the nutritive value that improve combination food is so as to rich in proteins and carbon hydrate
Thing 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, strong
Stomach, lung moistening, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of sweet Jambul purple circle bean thick soup is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of sweet Jambul, purple 80～150 parts of bean of circle, 30～80 parts of Oryza glutinosa, 10～30 parts of Herba Coriandri, appropriate amount of water, Herba Saussureae Involueratae 5～9
Part, 2～4 parts of Flos Chrysanthemi, 2～3 parts of bodhi grass, 2～5 parts of Folium Granati, 1～3 part of violet, 1～2 part of agar, stevioside 7～15
Part, 5～8 parts of Semen Lactucae sativae powder；
The manufacture method of described sweet Jambul purple circle bean thick soup, comprises the following steps:
(1) ripe sweet Jambul, 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
Heat infusion with slow fire, 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 sweet Pu
Peach pulp is standby；
(2), choose purple circle 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 purple circle bean mud；
(3), will Oryza glutinosa 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 Herba Coriandri 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 Herba Saussureae Involueratae, Flos Chrysanthemi, bodhi grass, Folium Granati, violet 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 sweet Jambul slurry of step (1) gained, the purple circle bean mud of step (2) gained, the rice paste of step (3) gained, step
Suddenly the agar mixing of the vegetable juice of (4) gained, the nutritional solution of step (5) gained and step (6) gained, adds stevioside, Caulis et Folium Lactucae Sativae
Seed 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
Take the dish out of the pot when 80～90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697108.XA CN106360527A (en) | 2016-08-20 | 2016-08-20 | Rose apple and purple kidney bean soup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697108.XA CN106360527A (en) | 2016-08-20 | 2016-08-20 | Rose apple and purple kidney bean soup and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360527A true CN106360527A (en) | 2017-02-01 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610697108.XA Withdrawn CN106360527A (en) | 2016-08-20 | 2016-08-20 | Rose apple and purple kidney bean soup and making method thereof |
Country Status (1)
| 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
- 2016-08-20 CN CN201610697108.XA patent/CN106360527A/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: 20170201 |