Method for preparing five-element vegetable soup base

A technology of vegetable soup and five elements, which is applied in the field of preparation of vegetable soup, can solve the problems of few nutrients, inconformity with the preservation of active ingredients, and lack of vegetable nutrition, etc., to increase white blood cells and platelets, improve human immunity, and promote The effect of normal body reproduction

Inactive Publication Date: 2011-07-20
XINGHUA DINGNENG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because: ①The amount is small, and there are few nutrients; ②There are few and unbalanced vegetable varieties, resulting in unbalanced nutrients; ③When eating, the kitchen operating procedures do not conform to the preservation of active ingredients, etc., so many people are now acidic. Physique, lack of vegetable nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of five elements vegetable stock, comprises the steps:

[0018] (1) cleaning and dicing, respectively getting white radish, carrot, white radish leaves, burdock and shiitake mushrooms, cleaning and dicing;

[0019] (2) Blanching, white radish, carrot, white radish leaves, burdock and shiitake mushrooms are respectively blanched at a water temperature of 98-100°C, the blanching time of white radish is 7-8 minutes, and the blanching time of carrot is 10 minutes. The blanching time of white radish leaves is 6 minutes, the blanching time of burdock is 7-8 minutes, and the blanching time of shiitake mushrooms is 7-8 minutes;

[0020] (3) Drying, drying the blanched white radish, carrot, white radish leaves, burdock and shiitake mushrooms with hot air at a drying temperature of 68-72°C and a drying time of 3-5 hours;

[0021] (4) mixing and stirring, white radish, carrot, white radish leaf, burdock and mushroom are mixed and stirred...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method of five elements vegetable stock, comprises the steps:

[0024] (1) cleaning and dicing, respectively getting white radish, carrot, white radish leaves, burdock and shiitake mushrooms, cleaning and dicing;

[0025] (2) blanching, blanching the white radish, carrot, white radish leaves, burdock and shiitake mushrooms at a water temperature of 98-100°C for 6-10 minutes;

[0026] (3) Drying, drying the blanched white radish, carrot, white radish leaves, burdock and shiitake mushrooms with hot air at a drying temperature of 68-72°C and a drying time of 3-5 hours;

[0027] (4) Steam sterilization, put the dehydrated vegetables to be sterilized on the pallet, enter the sterilizer, and after the sterilizer reaches a vacuum state by extracting air, inject high-temperature steam into the sterilizer to make The temperature in the sterilizer rises rapidly to 120°C-135°C, and the sterilization time is 30-60 seconds to achieve the steriliz...

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PUM

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Abstract

The invention discloses a method for preparing a five-element vegetable soup base, which comprises the following steps: (1) material taking, cleaning and sized dicing; (2) blanching; (3) drying; (4) mixing and stirring; and (5) sieving, magnetic inspection passing, metallurgy inspection passing, and packaging. In case of often drinking soup prepared by using the five-element vegetable soup base disclosed by the invention, the effects of promoting regular propagation, increasing leukocytes and thrombocytes in blood, and increasing somatic cells at three times speed are achieved, thereby achieving the purpose of improving human immunity, preventing diseases and keeping healthy.

Description

technical field [0001] The invention relates to a preparation method of vegetable stock. Background technique [0002] With the development of society and the acceleration of the pace of life, people’s eating habits have changed. They eat fried convenience food in the morning, eat out at noon, and drink too much alcohol, meat, and excessive fat and protein at night. These eating habits lead to vegetables Insufficient intake causes nutritional imbalance and makes the body acidic. Acidic body is the source of all diseases, resulting in various consequences: cancer, high blood pressure, heart disease, stroke, arteriosclerosis, liver disease, diabetes, obesity, constipation, and the current high-profile osteoporosis..... .Diseases caused by lack of vegetables are too numerous to enumerate. Therefore, it can be said that "adult diseases are vegetable deficiency diseases". Because: ①The amount is small, and there are few nutrients; ②There are few and unbalanced vegetable varieti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/29A23L23/10A23L33/00
Inventor 王祝善赵明书黄小松
Owner XINGHUA DINGNENG FOODS
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