| 摘要 |
The instant red bean soup is prepd. by (a) adding water into the selected red bean, steaming, and pulverizing to obtain the bean paste, (b) and soaking peeled chestnut in 50-60 % sugar soln. at 90-100 deg.C, (c) dispersing 6-9 % bean paste, 2-4 % 100 mesh glutinous rice powder into the boiled soln. with red bean and mixing (d) seasoning the mixt., and re-mixing with 5-10 % sugar soaked chestnut and 5-10 % semi-boiled red bean, and (e) putting the re-mixt. into the retort pouch, sealing and autoclaving at 115-120 deg.C for 20-40 min. to obtain the final product. |
