Sugar-free physique-strengthening sheep bone soup

A technology of mutton bone soup and mutton ribs, which is applied in the field of quick-drinking soup and solid beverages, can solve the problems of unscientific and reasonable nutrition matching, inability to fully adapt, long-term storage and long-distance transportation, etc., so as to facilitate long-distance transportation and benefit the body Healthy, convenient and long-term preservation effect

Inactive Publication Date: 2014-12-17
ZHONGXIANG YIYUAN BIOLOGICAL SCI & TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the delicate method of lamb bone soup, and it takes a long time to simmer slowly, most people only eat this kind of soup in restaurants at present, and it is difficult to taste their own soup at home, outdoors or traveling. She likes to drink mutton bone soup; in addition, the mutton bone soup that people usually make is traditional in its production process, and its nutritional mix is ​​not scientific and reasonable, let alone long-term storage and long-distance transportation. The pursuit of a fast-paced life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: A sugar-free sheep bone soup for strengthening the body, which mainly includes raw materials with the following weight proportions: 90 kilograms of short stem five plus, 75 kilograms of Guangdong Cordyceps fruiting body, 85 kilograms of bergamot, 2200 kilograms of sheep keel, 2000 kilograms of lamb ribs, papaya 40 kg, 45 kg of yam, 33 kg of Chinese cabbage, 32 kg of broccoli, 18 kg of broccoli, 35 kg of tomato, 42 kg of carrot, 8 kg of pepper, 9 kg of pepper and 30 kg of spinach. The short-stemmed five plus, Guangdong Cordyceps fruiting body, bergamot, pepper, lamb keel and lamb ribs were washed separately, dried and then ground into powder by ordinary food-grade methods for later use, and the rest of the ingredients were washed and cut into pieces Made into strips and granules for later use; b. Stewing: Put the powdered lamb keel and lamb ribs into the pot according to the above weight ratio, and then add 5000 kg of water to the pot for boiling , during the...

Embodiment 2

[0011] Example 2:A kind of sugar-free mutton bone soup for strengthening the body, which mainly includes raw materials with the following weight proportions: 100 kg of short stem five plus, 90 kg of fruiting body of Cordyceps guangdong, 70 kg of bergamot, 1900 kg of mutton keel, 2200 kg of mutton ribs, papaya 55 kg, 35 kg of yam, 28 kg of Chinese cabbage, 38 kg of broccoli, 25 kg of broccoli, 26 kg of tomato, 36 kg of carrot, 11 kg of pepper, 13 kg of pepper and 26 kg of spinach. The short-stemmed five plus, Guangdong Cordyceps fruiting body, bergamot, pepper, lamb keel and lamb ribs were washed separately, dried and then ground into powder by ordinary food-grade methods for later use, and the rest of the ingredients were washed and cut into pieces Made into strips and granules for later use; b. Stewing: Put the powdered lamb keel and lamb ribs into the pot according to the above weight ratio, and then add 5000 kg of water to the pot for boiling , during the cooking process,...

Embodiment 3

[0012] Embodiment 3: a kind of sugar-free strong body mutton bone soup, it mainly comprises the raw material that following weight ratio is arranged, short stem five plus 100 kilograms, Guangdong Cordyceps fruiting body 80 kilograms, bergamot 80 kilograms, sheep keel 2000 kilograms, sheep ribs 2000 kg, 50 kg of papaya, 40 kg of yam, 30 kg of Chinese cabbage, 35 kg of broccoli, 20 kg of broccoli, 30 kg of tomato, 40 kg of carrot, 10 kg of pepper, 10 kg of pepper and 30 kg of spinach. Processing: Wash the above-mentioned short-stalked five plus, fruiting bodies of Cordyceps guangdong, bergamot, pepper, lamb keel and lamb ribs respectively, then dry them and grind them into powder by ordinary food-grade methods for later use, and separate the remaining ingredients After washing, cut into strips and granules for later use; b. Stew: put the powdered lamb keel and lamb ribs into the pot according to the above weight ratio, and then add 5000 kg of mutton into the pot. Water is boiled...

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PUM

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Abstract

The invention discloses sugar-free physique-strengthening sheep bone soup. The sugar-free physique-strengthening sheep bone soup comprises, by weight, 90-100 parts of sessileflower acanthopanax bark, 75-90 parts of Guangdong cordyceps fruiting body, 70-85 parts of fingered citron, 1900-2200 parts of sheep sternum, 2000-2200 parts of sheep ribs, 40-55 parts of pawpaw, 35-45 parts of Chinese yam, 28-33 parts of Chinese cabbage, 32-38 parts of broccoli, 18-25 parts of cabbage ball, 26-35 parts of tomato, 36-42 parts of carrot, 8-11 parts of capsicum, 9-13 parts of Chinese prickly ash and 26-30 parts of spinach. The sugar-free physique-strengthening sheep bone soup is convenient for eating, has scientific and reasonable composition, has effects of tonifying nephron, nourishing stomach and invigorating spleen, promoting bone development, and improving physical power and strengthening physique, and is especially suitable for being eaten by high-mental consumption and high-physical consumption people such as students, athletes and designers and people having weak physique.

Description

technical field [0001] The invention relates to the technical field of solid beverages, more specifically to the technical field of instant soup. Background technique [0002] Lamb bones contain calcium phosphate, calcium carbonate and collagen. Its soup has the effect of invigorating the kidney and strengthening the tendons, and also has a certain effect on fatigue and loss of energy, mental fatigue and sleepiness, and vision loss. It is one of the soups that people often eat. Due to the delicate method of lamb bone soup, and it takes a long time to simmer slowly, most people only eat this kind of soup in restaurants at present, and it is difficult to taste their own soup at home, outdoors or traveling. She likes to drink mutton bone soup; in addition, the mutton bone soup that people usually make is traditional in its production process, and its nutritional mix is ​​not scientific and reasonable, let alone long-term storage and long-distance transportation. The pursuit o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/30A23L33/10
CPCA23L13/20A23L23/10A23L33/10A23V2002/00
Inventor 余琼妮李明张忠新郭海镕
Owner ZHONGXIANG YIYUAN BIOLOGICAL SCI & TECHCO
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