Vegetable soup preparation

Abstract

The invention relates to a vegetable soup preparation, which comprises the following materials in part by weight: 4-5 parts of green vegetables, 2.5-3.5 parts of carrots, 2.5-3.5 parts of Chinese black mushrooms, 0.5-1.5 parts of chive, 5.5 parts of eggs, 0.3 part of vegetable extract, 0.4 part of chicken essence, 0.95 part of table salt, 0.25 part of hydrolyzed vegetable proteins, 0.1 part of mushroom extract, 0.1 part of ginger, 0.936 part of glucose, 0.936 part of corn starch, 0.9 part of maltodextrin, 0.02 part of pepper and 0.03 part of perilla herb oil. The vegetable soup preparation provided by the invention contains rich dietary fibers and minerals, not only can intestinal peristalsis be promoted, but also diseases can be prevented. Since the perilla herb oil is rich in alpha-linolenic acid, the vegetable soup preparation contributes to the reduction of blood fat, the reduction of blood pressure, anticoagulation, thrombolysis, the improvement of heart and brain blood vessels, the reduction of total cholesterol concentration, the prevention of cardiovascular diseases, the suppression of the occurrence myocardial infarction and cerebral infarction, the prevention and the suppression of the formation of tumors, the prevention of senile dementia, the restoration of eyesight and the improvement of learning memory. The vegetable soup preparation provided by the invention has the advantages that the nutrients are balanced, the color, fragrance and taste are good, and not only can the nutrients required by human bodies be provided, but also a certain curative effect is taken.

Description

technical field [0001] The invention relates to a vegetable stock and belongs to the field of food. Background technique [0002] With the continuous development of social economy and the continuous improvement of people's living standards, people pay more and more attention to the nutritional content of food, especially the eating of various vegetables is more and more exquisite. There are a variety of nutritious vegetable soups on the market, such as three delicacies soup, hibiscus soup, hot and sour soup, etc. Most of these soups use monosodium glutamate, additives, etc. to achieve the purpose of color, flavor and taste. Long-term consumption like this The soup stock is easy to produce disease and lead to aging. Contents of the invention [0003] The object of the present invention is to address the above deficiencies, to provide a vegetable soup, which can not only improve blood lipids, improve cardiovascular and cerebrovascular, but also prevent and inhibit the forma...

AI Technical Summary

Problems solved by technology

There are a variety of nutritious vegetable soups on the market, such as three delicacies soup, hibiscus soup, hot and sour soup, etc. Most of these soups use monosodium glutamate, additives, etc. to achieve the purpose of color, flavor and taste. Long-term consumption like this soup, it is easy to produce diseases and lead to aging