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Nutrient vegetable soup and preparation method thereof

A vegetable soup and vegetable technology, which is applied in the field of vegetable soup preparation, can solve the problems of poor taste and insufficient nutritional components of vegetable soup, and achieves the effects of refreshing and smooth taste and simple processing process.

Inactive Publication Date: 2012-10-31
XUZHOU SHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the nutritional content of existing vegetable soup is not comprehensive enough and the taste is not good, the present invention provides a kind of nutritious vegetable soup and its preparation method, the nutritious vegetable soup and The preparation method not only retains the nutrients of various vegetables, but also has a refreshing and smooth taste. After eating, it can supplement people with multiple vitamins, and also has the effects of beauty and fitness, lowering blood pressure and blood lipids. In addition, the manufacturing method has a simple processing process , suitable for large-scale production and sales

Method used

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Experimental program
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Effect test

Embodiment Construction

[0013] The steps of the nutritious vegetable soup and its preparation method are as follows:

[0014] (1) Select fresh burdock, carrots, cucumbers, spinach and yams without moth-eaten traces, and wash them in clean water for 3 times to remove the dust on the vegetables;

[0015] (2) Peel the burdock, carrot, cucumber and yam, cut into pieces with a sterilized cutter, disassemble the leaves of spinach, and put the processed vegetables into sterilized containers in turn;

[0016] (3) Put the processed vegetables into the beater one by one, add pure water at a ratio of 1:2, and beat for 12 minutes, so that the vegetables are fully stirred and pulverized in the pure water;

[0017] (4) Pour the crushed and stirred vegetables into a fine sieve, filter and extract fresh juice;

[0018] (5) Mix 30% burdock juice, 20% carrot juice, 15% cucumber juice, 10% spinach juice, and 25% yam juice in an autoclave, and autoclave at 150°C for 50 seconds;

[0019] (6) Sell the cool...

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PUM

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Abstract

The invention relates to a nutrient vegetable soup and a preparation method thereof. The preparation method comprises the following steps: selecting burdocks, carrots, cucumbers, spinaches and rhizoma dioscoreae which are fresh and have no worm eating traces, and washing in clean water; peeling the burdocks, the carrots, the cucumbers and the rhizoma dioscoreae, splicing with a sterilized cutter, and tearing leaves from the spinaches; sequentially putting the treated vegetables into a beating machine for beating for 10-15 minutes until the vegetables are fully stirred and smashed in pure water; filtering and extracting fresh juice; mixing the burdock juice, the carrot juice, the cucumber juice and the rhizoma dioscoreae juice in a high-pressure sterilizer according to a certain ratio, and performing high-pressure sterilization; and canning the cooled vegetable soup, and selling. According to the nutrient vegetable soup and the preparation method thereof, nutrients of various vegetables are kept, and the nutrient vegetable soup tastes fresh and smooth; after drinking the nutrient vegetable soup, people can be supplemented with various vitamins; the nutrient vegetable soup has the effects of beautification, health building, blood pressure reduction and blood fat reduction; and furthermore, the preparation method is simple in processing technique and suitable for large-scale production and sales.

Description

technical field [0001] The invention relates to a preparation method of vegetable soup, in particular to a nutritious vegetable soup with high nutritional content and good taste and a preparation method thereof. Background technique [0002] At present, due to the acceleration of people's life rhythm and the change of living habits, a large number of people do not like to eat green vegetables, especially children do not like to eat vegetables. Long-term not eating vegetables will inevitably lead to nutritional deficiencies, especially lack of vitamins, affecting The acid-base balance of the body; and most of the vegetable soups sold in the market are not comprehensive in nutrients, and cannot supplement the necessary vitamins for people. [0003] According to the records in the Compendium of Materia Medica: Burdock, also known as Dalizi and Arctium Wengcai, is bitter, cold and non-toxic, can dispel rheumatism, reduce swelling and poison, treat rheumatism, throat heat and swe...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 孟勇
Owner XUZHOU SHIYUAN FOOD