Multi-flavor soup and preparation method thereof

A soup and formula technology, which is applied in the field of multi-flavor soup and its preparation, and the preparation of health food, can solve the problems of single taste, not good enough, and insufficient nutritional balance, so as to achieve rich nutrition, increase appetite, and promote digestion. Effect

Inactive Publication Date: 2013-04-03
鹿守芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the rapid development of social economy and the continuous improvement of people's living standards, the public pays more and more attention to their own health care. The traditional food tonic method is carried out by eating food with health functions, but its taste is single and the taste is not enough. Good and nutritionally balanced, especially less nutritious and healthy soups that can be eaten at breakfast or between meals every day

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0011] The preferred soup soup formula is: main raw materials and parts by weight: pheasant or grass chicken 15-20 parts pig, sheep, beef spine 15-20 parts wheat kernel 10-15 parts rice 10-15 parts millet 10-15 parts corn dregs 5-10 servings of mung beans 5-10 servings; ingredients: green onions, ginger, star anise, pepper, cooking wine, sesame oil, white pepper, refined salt.

[0012] The method for preparing a kind of multi-flavored soup as claimed in claim 1 is characterized in that: it is carried out according to the following steps;

[0013] (1) Weigh the required main raw materials and ingredients according to the requirements, rinse them with running water, add 4 times the amount of water to the soup pot, skim off the blood foam when the fire reaches 90°C, and put the ingredients containing green onions, ginger, star anise, and peppercorns Put the bag into the soup pot, add cooking wine at the same time, boil for 10 minutes on high heat, then turn to simmer for 4-5 hour...

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PUM

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Abstract

The invention relates to a preparation method of health-care food, in particular relates to a preparation method of multi-flavor soup, and belongs to the technical field of food processing. The soup is prepared by the following components of pheasant meat or hen meat, backbones of pigs, cows and sheep, or backbones fish, as well as rice, millet, soybeans and the like in a pressing manner; the raw materials are wide in source, and not only contain poutry, but also contain whole grains; the preparation method is simple and feasible; and the soup is suitable for eating in daily life, is fresh and mellow in fragrance, is rich in nutrition, can increase the appetite, promote the digestion, enrich yin and nourish kidney, fill pith and nourish liver, and regulate the body immunity function, and is beneficial to health of human bodies.

Description

technical field [0001] The invention relates to a preparation method of a health food, in particular to a multi-flavored soup and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] At present, with the rapid development of social economy and the continuous improvement of people's living standards, the public pays more and more attention to their own health care. The traditional food tonic method is carried out by eating food with health functions, but its taste is single and the taste is not enough. Health and nutrition are not balanced enough, especially there are fewer soups and soups with nutrition and health that can be eaten every day for breakfast or between meals. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned weak point of prior art, provide a kind of new soup that utilizes processing such as pheasant or grass chicken, pig, cow, sheep spine or fish ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/39A23L33/00A23L23/00
Inventor 鹿守芝
Owner 鹿守芝
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