Beef soup having health function, and preparation method thereof

A technology of beef soup and function, which is applied in the field of beef soup with health care function and its preparation, can solve the problems of not being able to protect the body, and achieve the effects of ensuring health care, good taste and promoting diet

Inactive Publication Date: 2017-07-11
罗友清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] But the edible method of existing beef is only for increasing self-nutrition, and can not have the health-care effect to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A beef soup with health care function is characterized in that: raw materials include food materials and Chinese medicinal materials, the food materials include beef bones and beef;

[0029] The raw material ratio is 800g of beef bone, 250g of beef, 0g of angelica, 50g of rehmannia glutinosa, 50g of cassia bark, 10g of ginger, and 20g of dendrobium candidum.

[0030] The bovine bone is a healthy bovine bone.

[0031] The beef is deacidified beef.

[0032] A kind of beef soup with health care function, its preparation method is:

[0033] S1. Select high-quality beef bones and beef, clean the beef bones and beef and dry them;

[0034] S2. crush the dried bovine bones into broken bovine bones, and filter out the finer bone residues;

[0035] S3. Put the crushed beef bones in the pot and cook on low heat for 20 minutes, then put the angelica, rehmannia glutinosa, cinnamon bark, ginger, and Dendrobium candidum into the pot and continue to cook on low heat for 12 hours;

...

Embodiment 2

[0039] A beef soup with health care function is characterized in that: raw materials include food materials and Chinese medicinal materials, the food materials include beef bones and beef;

[0040] 2. a kind of beef soup with health care function according to claim 1, is characterized in that: described raw material ratio is ox bone 500g, beef 100g, angelica 20g, rehmannia glutinosa 30g, cassia bark 40g, ginger 5g, dendrobium candidum 10g.

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PUM

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Abstract

The present invention discloses a beef soup having a health function, and a preparation method thereof, wherein the raw materials comprise food materials and Chinese herbs, the food materials comprise bovine bone and beef, and the Chinese herbs comprise angelica sinensis, radix rehmanniae preparata, cinnamomum tamala, ginger and dendrobium officinale. According to the present invention, the beef soup can effectively improve the physical condition, has good taste, has drug nature and nutritional value, and can promote people to adhere to the diet so as to ensure the health of the body.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a beef soup with health care function and a preparation method thereof. Background technique [0002] With the development of society, people's pace of life is getting faster and faster. In order to save time, the demand for food is also increasing. Nowadays, people's bodies are healthy on the surface, but in fact they are sub-healthy, and there are more or less problems. , and people are paying more and more attention to their own health, but most of the existing ones that can change their health are traditional Chinese medicines. Chinese medicines are mixed and matched with various medicinal materials to produce certain pharmacological effects, but Chinese medicines taste particularly bitter. Moreover, the taste is not good, it only has medicinal properties and has no nutritional value. Some people also use diet therapy to maintain their health. To improve the physical c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/20A23L13/10A23L33/10
Inventor 罗友清
Owner 罗友清
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