Pea thick soup with muskmelon and making method thereof

A technology for peas and melons, which is applied to the field of melon and pea soup and its production, can solve the problems of single nutrient composition and taste, heavy taste of the soup, and achieve the effects of improving nutritional value, being easy to digest and absorb, and having good dietary, therapeutic and health care effects.

Inactive Publication Date: 2016-11-16
安徽未家购网络科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people pay more and more attention to healthy diet. They should grasp the principle of balanced nutrition, choose foods that are easy to digest and absorb, high in fiber,

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] A melon and pea soup is characterized in that it is made from the following raw materials in parts by weight:

[0021] 80 parts of melon, 80 parts of peas, 30 parts of barley, 10 parts of Houttuynia cordata, appropriate amount of water, 5 parts of ginseng, 2 parts of roses, 2 parts of jelly grass, 2 parts of plum leaves, 1 part of Perrin, 1 part of agar, glucose 7 parts, 5 parts of schisandra powder;

[0022] The preparation method of described muskmelon and pea soup, comprises the following steps:

[0023] (1) Select ripe melons, remove impurities, wash with water and cut into pieces, boil in boiling water for 30 minutes, grind into a slurry, then heat and cook with a slow fire, stirring continuously to heat evenly, until the soluble solids reach 55~ When 70% is out of the pan, get the melon pulp for later use;

[0024] (2) Choose peas, fry them with slow fire until they are fragrant, soak them in 0.1% aqueous sodium bicarbonate solution for 6 hours, then cook them u...

Embodiment 2

[0031] A melon and pea soup is characterized in that it is made from the following raw materials in parts by weight:

[0032] 150 parts of melon, 150 parts of peas, 80 parts of barley, 30 parts of Houttuynia cordata, appropriate amount of water, 9 parts of ginseng, 4 parts of roses, 3 parts of jelly grass, 5 parts of plum leaves, 3 parts of Perrin, 2 parts of agar, glucose 15 parts, 8 parts of schisandra powder;

[0033] The preparation method of described muskmelon and pea soup, comprises the following steps:

[0034] (1) Select ripe melons, remove impurities, wash with water and cut into pieces, boil in boiling water for 50 minutes, grind into a slurry, then heat and cook with a slow fire, stirring continuously to heat evenly, until the soluble solids reach 55~ When 70% is out of the pan, get the melon pulp for later use;

[0035] (2) Choose peas, fry them with slow fire until they are fragrant, soak them in 0.1% sodium bicarbonate aqueous solution for 9 hours, then cook t...

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PUM

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Abstract

The present invention discloses Pea thick soup, made from the following materials: muskmelon, peas, coix seed, Herba Houttuyniae, water, ginseng, rose, Mesona herb, rough-leaved holly leaf, Herba Eupatorii, agar, glucose and Schisandra chinensis fruit powder; a making method of the soup comprises the following steps of (1) preparing muskmelon pulp; (2) preparing pea paste; (3) preparing coix seed paste; (4) preparing vegetable juice; (5) preparing a nutrient solution; (6) soaking the agar, and heating to melt the agar for subsequent use; (7) mixing the materials of the steps, adding glucose, Schisandra chinensis fruit powder and suitable water, boiling on high flame, decocting on low flame, and taking out when soluble solids reach 80-90% to obtain the soup. By introducing the nutrients such as muskmelon, peas, Herba Houttuyniae and the like into the thick soup and adding the healthy beneficial ingredients such as ginseng and Schisandra chinensis fruit powder, nutritional value is increased, the taste is enriched; the thick soup tastes faintly aromatic and delicious and has good dietary therapeutic and health-care effects.

Description

technical field [0001] The invention belongs to the field of food and processing, and relates to a melon and pea soup and a preparation method thereof. Background technique [0002] Soup is a traditional food in my country and is popular in most parts of the country. Soup is a kind of viscous thick soup, which is mainly composed of meat, vegetables and thickened soup. It can also be made into noodle soup by adding noodles. There are also sweets such as bean paste and sugar. Due to the use of a large amount of thickening and condiments to enhance the flavor, the ingredients are almost all meat, which has a heavy taste and high calories. [0003] With the improvement of living standards, people pay more and more attention to healthy diet. They should grasp the principle of balanced nutrition, choose foods that are easy to digest and absorb, high in fiber, low in fat and low in sugar, and should not eat greasy and irritating foods. However, the traditional soup has a heavier ...

Claims

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Application Information

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IPC IPC(8): A23L23/10
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/31
Inventor 金王伟
Owner 安徽未家购网络科技有限公司
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