Water chestnut and mung bean syrup and preparation method thereof
A technology of water chestnut, mung bean and sugar water is applied in the direction of confectionery, confectionery industry, food ingredients as taste improver, etc., which can solve the problems of not conforming to people's eating habits in summer, having too many components, and being unable to enjoy sugar water in time, and achieving low cost. , the preparation method is simple, the effect of few types
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Embodiment 1
[0020] Horseshoe mung bean syrup: 98g mung beans, 28g water chestnut grains, 50g sliced sugar, 60g white sugar.
[0021] Preparation method: raw material pretreatment: select mung beans, remove moldy or other defective products; wash mung beans with clean water and dry them; peel, clean and dice fresh water chestnuts for later use;
[0022] Pour 98g of the pretreated mung beans into a 1L cold water pot, and cook on high heat for 30 minutes; then turn to low heat, add 28g of water chestnuts, and continue to cook for 5 minutes; pour 50g of sliced sugar and 60g of white sugar into the pot, And keep stirring until the sugar is completely dissolved, that is.
[0023] How to take: Eat hot or after natural cooling, the effect is better when eaten cold.
Embodiment 2
[0025] Horseshoe mung bean syrup: 99g mung beans, 29g water chestnut grains, 50g sliced sugar, 60g white sugar.
[0026] Preparation method: raw material pretreatment: select mung beans, remove moldy or other defective products; wash mung beans with clean water and dry them; peel, clean and dice fresh water chestnuts for later use;
[0027] Pour 99g of the pretreated mung beans into a 1L cold water pot, and cook for 32 minutes on high heat; then turn to low heat, add 29g of water chestnut grains, and continue to cook for 6 minutes; pour 50g of sliced sugar and 60g of white sugar into the pot, And keep stirring until the sugar is completely dissolved, that is.
[0028] How to take: Eat hot or after natural cooling, the effect is better when eaten cold.
Embodiment 3
[0030] Horseshoe mung bean syrup: 100g mung bean, 30g water chestnut grain, 50g tablet sugar, 60g white sugar.
[0031] Preparation method: raw material pretreatment: select mung beans, remove moldy or other defective products; wash mung beans with clean water and dry them; peel, clean and dice fresh water chestnuts for later use;
[0032] Pour 100g of the pretreated mung beans into a 1L pot of cold water, and boil for 35 minutes on high heat; then turn to low heat, add 30g of water chestnuts, and continue to boil for 8 minutes; pour 50g of sliced sugar and 60g of white sugar into the pot, And keep stirring until the sugar is completely dissolved, that is.
[0033] How to take: Eat hot or after natural cooling, the effect is better when eaten cold.
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