Nourishing soup material for mutton chafing dish

Abstract

The invention discloses a nourishing soup material for mutton chafing dish. The nourishing soup material consists of the following raw materials in parts by weight: 2-10 parts of Chinese yam, 2-10 parts of Chinese wolfberry, 2-10 parts of red dates, 4-10 parts of radix codonopsis, 2-6 parts of Chinese angelica, 2-4 parts of prepared rhizomes of rehmannia, 1-3 parts of songaria cynomorium herb, 1-3 parts of radix morindae officinalis, 1-3 parts of leek seed, 1-3 parts of eucommia ulmoides, 1-3 parts of epimedium, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 1-3 parts of asiatic cornelian cherry fruits, 3-5 parts of ligusticum wallichii, 1-3 parts of astragalus membranaceus, 1-3 parts of bighead atractylodes rhizomes, 1-3 parts of gordon euryale seed, 1-3 parts of cinnamon, 1-3 parts of semen myristicae, 1-3 parts of desertliving cistanche, 1-3 parts of raspberry, 1-3 parts of radix puerariae, 1-3 parts of lotus seed, 1-3 parts of lily, 1-3 parts of fructus tsaoko, and 1-3 parts of fennel. After impurity removal and refined selection are performed on the raw materials, the raw materials are allocated in parts by weight, then the allocated raw materials are mixed, the mixed raw materials are baked, the baked raw materials are crushed, and the crushed raw materials are packed in bags. The prepared soup material for the mouton chafing dish, disclosed by the invention, can neutralize the mutton-smelling of mouton, is suitable for being eaten in four seasons, and has a nourishing effect.

Description

technical field [0001] The invention relates to a soup stock, in particular to a mutton hot pot nourishing soup stock. Background technique [0002] Hot pot occupies a very important position in our country's food culture, especially in the northern region of our country, almost to the point where there is no joy without hot pot. The mutton hot pot among them is very popular among the masses. Although a wide variety of medicinal materials have been added, the common problems in the current mutton hot pot soup are: 1. The smell of mutton is not neutralized and covered; 2. Improper matching of medicinal materials; 3. , Not suitable for consumption in four seasons. Contents of the invention [0003] In order to overcome the above disadvantages, the present invention provides a mutton hot pot soup material which can neutralize the smell of mutton, is suitable for eating in four seasons, and has a nourishing effect. [0004] The present invention takes following technical sch...

AI Technical Summary

Problems solved by technology

The mutton hot pot among them is very popular among the masses. Although a wide variety of medicinal materials have been added, the common problems in the current mutton hot pot soup are: 1. The smell of mutton is not neutralized and covered; 2. Improper matching of medicinal materials; 3. , Not suitable for consumption in four seasons