Pumpkin thick soup

Abstract

The invention discloses pumpkin thick soup. The pumpkin thick soup is prepared through the following steps of selecting completely mature pumpkins which do not become rotten and are not deteriorated,thoroughly cleaning the selected pumpkins with clean water, performing disinfection, peeling the disinfected pumpkins, removing flesh, and cutting the pumpkins without flesh into pumpkin blocks; steaming the pumpkin blocks with steam to obtain cooked pumpkin blocks, adding water to the cooked pumpkin blocks obtained through steaming, and performing grinding with a colloid mill to obtain mashed pumpkins; mixing the mashed pumpkins with milk, white granulated sugar, PGA, tripolyglycerol monostearates and water, and performing emulsifying to obtain blending materials; transferring the blending materials into a homogenizing machine, and performing homogenizing; and performing vacuum packaging with a plastic packaging bag, and performing sterilizing so as to obtain finished products of the pumpkin thick soup. The pumpkin thick soup integrates the health-care efficacy of the pumpkins and the nutritive flavor of the milk, and the pumpkins and the milk are creatively and stably merged into a system, so that a soup liquid food being free from laying, free from flocculation and free from precipitation, having appetite and being yolk yellow is made. The pumpkin thick soup has the advantages of being fine, soft and smooth in mouth feel, fragrant and mellow in taste, bright in color, convenient to eat and the like.

Description

technical field [0001] The invention relates to a thick soup food, in particular to a thick soup food made from pumpkin and milk as main raw materials. Background technique [0002] Pumpkin is rich in nutrients and contains a variety of vitamins and amino acids, especially rich in carotene and vitamin E. Every 100 grams contains 0.6 grams of protein, 0.1 grams of fat, 5.7 grams of carbohydrates, and 1.5 grams of crude fiber. 1 gram, 0.6 grams of ash, 10 mg of calcium, 32 mg of phosphorus, 0.5 mg of iron, 0.57 mg of carotene, 0.04 mg of riboflavin, 0.7 mg of niacin, and 5 mg of ascorbic acid. In addition, it also contains citrulline, arginine, asparagine, trigonelline, adenoid, glucose, mannitol, pentosan, pectin and so on. Pumpkin has: detoxification, pumpkin contains vitamins and pectin, pectin has good adsorption, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and play a det...

AI Technical Summary

Problems solved by technology

As a vegetable, pumpkin has so many nutritional values ​​and good therapeutic value, but people give up eating it because of the time-consuming and troublesome production of pumpkins in the kitchen. In the prior art, pumpkins are rarely processed in factories. As a convenience food, farmers use the remaining pumpkins as feed, which not only wastes resources, but also limits people's enjoyment of pumpkins, a nutritious food.