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Small red bean and taro soup and preparation method thereof

A technology for red bean and taro soup, applied in the field of food processing, can solve problems such as aggravation of illness, differences in harm and the like

Inactive Publication Date: 2014-02-05
陈付广
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Different types of insomnia have different degrees of harm, even for the same patient, the harm will be different in different time periods. If effective measures are not taken in the early stage of insomnia, the condition may be aggravated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of red bean taro soup, the red bean taro soup is prepared from the following raw materials by weight:

[0030] 45 parts of taro, 100 parts of white sugar, 35 parts of red bean, 45 parts of agar, 10 parts of rush grass, 30 parts of fresh bamboo leaves, 0.08 parts of sodium benzoate

[0031] The preparation method of this red bean taro soup comprises the following steps:

[0032] (1) Preparation of taro: choose 45 parts of mature taro as raw material, remove the taro skin, cut into small pieces, wash with water, drain the water for later use, boil the drained taro in boiling water for 30-50 minutes, after cooking Pick it up, use a stainless steel mill to grind the cooked taro into a slurry, add appropriate amount of water when refining the slurry, reduce the sticking phenomenon of the slurry, and then boil it with a simmer, stir while boiling, keep the heating evenly, when the concentration of solids in the slurry When the temperature reaches 65-67%, the temperatu...

Embodiment 2

[0040] A kind of red bean taro soup, the red bean taro soup is prepared from the following raw materials by weight:

[0041] 37.5 parts of taro, 90 parts of white sugar, 30 parts of red bean, 40 parts of agar, 7.5 parts of rush, 25 parts of fresh bamboo leaves, 0.07 part of sodium benzoate

[0042] The preparation method of this red bean taro soup comprises the following steps:

[0043] (1) Taro preparation: choose 37.5 parts of mature taro as raw material, remove the taro skin, cut into small pieces, wash with water, drain the water for later use, boil the drained taro in boiling water for 30-50 minutes, after cooking Pick it up, use a stainless steel mill to grind the cooked taro into a slurry, add appropriate amount of water when refining the slurry, reduce the sticking phenomenon of the slurry, and then boil it with a simmer, stir while boiling, keep the heating evenly, when the concentration of solids in the slurry When the temperature reaches 65-67%, the temperature is 85...

Embodiment 3

[0050] A kind of red bean taro soup, the red bean taro soup is prepared from the following raw materials by weight:

[0051] 30 parts of taro, 80 parts of white sugar, 25 parts of red bean, 35 parts of agar, 5 parts of rush grass, 20 parts of fresh bamboo leaves, 0.06 parts of sodium benzoate

[0052] The preparation method of this red bean taro soup comprises the following steps:

[0053] (1) Taro preparation: choose 30 parts of mature taro as raw material, remove the taro skin, cut into small pieces, wash with water, drain the water for later use, boil the drained taro in boiling water for 30-50 minutes, after cooking Pick it up, use a stainless steel mill to grind the cooked taro into a slurry, add appropriate amount of water when refining the slurry, reduce the sticking phenomenon of the slurry, and then boil it with a simmer, stir while boiling, keep the heating evenly, when the concentration of solids in the slurry When the temperature reaches 65-67%, the temperature is...

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PUM

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Abstract

The invention discloses small red bean and taro soup, which is prepared from the following raw materials by weight: 30-45 parts of taro, 80-100 parts of white granulated sugar, 25-35 parts of small red beans, 35-45 parts of agar, 5-10 parts of rush, 20-30 parts of fresh bamboo leaves and 0.06-0.08 part of sodium benzoate. The invention has the benefit that the small red bean and taro soup has the effects of soothing nerves, stabilizing mind, relieving convulsion and clearing away hear-fire and is suitable for insomnia, skittishness, irritability, palpitation, ammesia and the like.

Description

field of invention [0001] The invention relates to red bean and taro soup and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Insomnia is the inability to fall asleep or stay asleep, resulting in a lack of sleep. Also known as sleep and sleep maintenance disorders, it is a common disease caused by various reasons such as difficulty in falling asleep, too short sleep depth or frequency, early awakening and insufficient sleep time or poor quality. Insomnia is a sleep disorder with increasing incidence in the population. However, many people do not have a correct understanding of the harm of insomnia, thinking that the harm is minimal and no treatment is needed. In fact, this is a major misunderstanding about insomnia. Different types of insomnia have different harm levels, even for the same patient at different time periods, the harm will be different. If effective measures are not taken in the early stage of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 罗永祺
Owner 陈付广
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