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Nourishing mutton soup

A technology for mutton soup and mutton, which is applied in the food field to achieve the effect of improving the freshness and nutritional value

Inactive Publication Date: 2017-02-08
覃慧璇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's living standards, people's nutritional needs for food are also increasing, and a single mutton soup can no longer meet people's nutritional needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A nourishing mutton soup prepared from the following raw materials in parts by weight: 300 parts of mutton, 100 parts of tofu, 150 parts of white radish, 15 parts of astragalus, 15 parts of Codonopsis pilosula, 10 parts of red dates, 12 parts of longan, 5 parts of coriander, and 15 parts of table salt 9 parts of ginger, 1200 parts of water.

Embodiment 2

[0017] A nourishing mutton soup prepared from the following raw materials in parts by weight: 400 parts of mutton, 150 parts of tofu, 200 parts of white radish, 20 parts of astragalus, 20 parts of Codonopsis pilosula, 12 parts of red dates, 14 parts of longan, 6 parts of coriander, and 16 parts of table salt 10 parts of ginger, 1600 parts of water.

Embodiment 3

[0019] A nourishing mutton soup prepared from the following raw materials in parts by weight: 500 parts of mutton, 200 parts of tofu, 250 parts of white radish, 25 parts of astragalus, 25 parts of Codonopsis pilosula, 14 parts of red dates, 16 parts of longan, 7 parts of coriander, and 17 parts of table salt 11 parts of ginger, 2000 parts of water.

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PUM

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Abstract

Relating to the technical field of food, the invention discloses a nourishing mutton soup, which is prepared from the following raw materials by weight: 300-500 parts of mutton, 100-200 parts of tofu, 150-250 parts of white radish, 15-25 parts of astragalus, 15-25 parts of Codonopsis pilosula, 10-14 parts of red dates, 12-16 parts of longan, 5-7 parts of coriander, 15-17 parts of salt, 9-11 parts of ginger, and 1200-2000 parts of clear water. By adding astragalus, Codonopsis pilosula, red dates, longan and other nourishing herbal diet food materials and tofu, white radish, coriander and other auxiliary food materials, the nutritional value of the mutton soup is enhanced, at the same time the delicious degree of the soup is also improved. And the soup has the efficacy of warming and invigorating spleen and stomach, nourishing liver and kidney, benefiting blood and improving eyesight, clearing heat and purging fire, eliminating indigestion, removing phlegm and heat, relieving restlessness, quenching thirst and dispelling cold, etc.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nourishing mutton soup. Background technique [0002] Mutton is sweet in taste and warm in nature, enters the spleen, stomach, kidney, and heart meridian, and has the functions of nourishing the body, dispelling cold, warming and nourishing qi and blood; nourishing kidney qi, nourishing the body, appetizing and strengthening; benefiting the puerpera, clearing the breast and treating the belt, and helping the yuan Yang, the effect of nourishing essence and blood, can resist wind and cold, and can also nourish the body. Blood deficiency, physical deficiency after illness or postpartum, etc. have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter supplements and are very popular among people. However, with the continuous improvement of people's living standards, people's nutritional needs for food are also improving, and a singl...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/314A23V2200/30
Inventor 覃慧璇
Owner 覃慧璇
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