Bone-strengthening and stomach-warming soup

Abstract

The invention mainly relates to the technical field of food processing, and discloses a bone-strengthening and stomach-warming soup, which is prepared from the following raw materials: raw beef, beef bone, anise, black pepper, cortex cinnamomi, pericarpium citri reticulatae, foeniculum vulgare, rhizoma kaempferiae, fructus tsaoko, herb of rose pelargonium, radix angelicae dahurioae, fructus amomi, murraya paniculata, alpinia katsumadai hayata, Chinese cumin seed, rhizoma atractylodis macrocephalae, lycoperdon pusillum, ficus carica, toona sinensis seedlings, bruised ginger, chopped green onion, shredded kelp, small gluten cubes, rock candy, iodised salt and lactic acid bacteria; the bone-strengthening and stomach-warming soup is delicious and intense in flavor, and is added with various Chinese herbal medicines for resisting germs and insects, so that the shelf life is prolonged; after fermentation through the lactic acid bacteria;, effective constituents are promoted to be leached so as to increase the fragrance and be antibacterial and anti-inflammation, so that the human immunity is enhanced, the metabolism is promoted, the stomach is warmed, the spleen is replenished, and the heart and cerebral vessels are protected; the beef and the beef bone are added, and secondary fermentation is carried out, so that the fragrance is increased, the beef is fine and tender, the calcium release of the beef bone is accelerated, growth and development are promoted, and bones are strengthened; and the bone-strengthening and stomach-warming soup is prevented from causing adverse effect on the heart and cerebral vessels, and is convenient to carry and eat, the sales volume is improved by 9.3 percent, and the economic income is improved by 11.4 percent.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a bone-strengthening and stomach-warming soup. Background technique [0002] The steaming fresh soup on the table often makes people salivate, especially in winter and spring, the soup can not only help people keep warm, but also whet people's appetite. Depending on the raw materials added to the soup, the taste will be very different, and the health functions it has are also completely different. When making the soup, it is often necessary to add animal raw materials and simmer slowly to increase the flavor and nutrition of the soup. [0003] However, with the continuous acceleration of the pace of life of modern people, the time spent in the kitchen is less and less, so the time for cooking soup is less and less, and instant soup is more and more popular among people. However, Currently commercially available instant soups add very few animal raw materials, have...

AI Technical Summary

Problems solved by technology

[0003] However, with the continuous acceleration of the pace of life of modern people, the time spent in the kitchen is less and less, so the time for cooking soup is less and less, and instant soup is more and more popular among people. However,...