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Three-bean soup for alleviating hangover and preparation method thereof

A technology for wine soup and hangover, which is applied to the field of Sandou hangover soup and its preparation, can solve problems such as unstable effect, and achieve the effects of perfect formula, wide source and increasing alcohol volume.

Inactive Publication Date: 2013-12-11
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many people drink hangover vinegar, tea and other drinks to hangover, but the effect is not stable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The components of the raw materials are proportioned according to the following weight percentages: mung bean 15%, red bean 15%, black bean 15%, licorice 2%, honey 8%, and water is added to 100%.

[0011] The preparation method comprises the following steps

[0012] a. Wash the mung beans, red beans, black beans and licorice, put them in 1-1.5 times the boiling water, cook for 1-2 hours, then make a slurry, and then use high-speed centrifugation to get the juice;

[0013] b. Add honey and water to the above juice;

[0014] c. Ultra-high temperature instantaneous sterilization, aseptic filling.

Embodiment 2

[0016] The components of the raw materials are proportioned according to the following weight percentages: mung bean 5%, red bean 25%, black bean 5%, licorice 3%, honey 5%, and water is added to 100%.

[0017] The preparation method comprises the following steps

[0018] a. Wash the mung beans, red beans, black beans and licorice, put them in 1-1.5 times the boiling water, cook for 1-2 hours, then make a slurry, and then use high-speed centrifugation to get the juice;

[0019] b. Add honey and water to the above juice;

[0020] c. Ultra-high temperature instantaneous sterilization, aseptic filling.

Embodiment 3

[0022] The components of the raw materials are proportioned according to the following weight percentages: 25% of mung beans, 5% of red beans, 25% of black beans, 1% of licorice, 10% of honey, and adding water to 100%.

[0023] The preparation method comprises the following steps

[0024] a. Wash the mung beans, red beans, black beans and licorice, put them in 1-1.5 times the boiling water, cook for 1-2 hours, then make a slurry, and then use high-speed centrifugation to get the juice;

[0025] b. Add honey and water to the above juice;

[0026] c. Ultra-high temperature instantaneous sterilization, aseptic filling.

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PUM

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Abstract

The invention provides a three-bean soup for alleviating hangover, which is characterized in that by comprising the following raw materials in percentage by weight: 5-25% of mung bean, 5-25% of red bean, 5-25% of black bean, 1-3% of licorice, 5-10% of honey and the balance of water. The preparation method is characterized by comprising the following steps: a. cleaning mung bean, red bean, black bean and licorice, boiling in 1-1.5 times of boiled water for 1-2 hours, pulping, and centrifuging at high speed to take the juice; b. adding honey and water into the juice; and c. instantaneously sterilizing at ultrahigh temperature, and carrying out sterile filling. The product has the advantages of wide raw material sources and low price, is most suitable to be drunk when drinking wine, has the functions of health care and nutrition on the premise of alleviating hangover, is harmless to the human body and free of preservative, can quickly supplement the physical performance, and tastes sweet, fresh and nice.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a three-bean hangover soup and a preparation method thereof. Background technique [0002] As a special cultural form, wine culture has a special status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. Moderate drinking has certain benefits to the body, but excessive drinking will cause a great burden on the body. A very common situation is drunkenness. Drunkenness is a state of physical discomfort and unconsciousness after excessive drinking, and this state will last for a period of time, greatly affecting normal life and work. Many people hangover by drinking beverages such as hangover vinegar and tea, but the effect is not stable. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a three-bean h...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/39A23L33/00A23L23/00
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD
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