Bone soup and preparation method thereof

A technology of bone broth and chicken bone, applied in food science and other directions, can solve the problems of different taste every day, insufficient umami, and inaccurate selection of ingredients, and achieve the effect of high nutrient content, improved nourishing effect, and convenient eating.

Inactive Publication Date: 2017-12-15
GUYUAN XINYUE HALAL FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under the influence of traditional food culture and consumption habits, family workshop-style bone broth production methods (poor material selection, long cooking time, large fuel consumption, high production costs, greasy bone broth, lack of umami, etc.) Seriously restricted the modern development of bone broth
Moreover, due to the lack of rigorous and non-standard problems in the formulation of bone broth production process standards, the division of raw materials, and the quantification of technical parameters in various places, there may even be cases where the same person makes the same soup and the taste is different every day. This is in line with the development of modern catering. The concepts of standardization, speediness and health are seriously contradictory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of bone broth, according to the number of parts by weight, including the following raw materials: 1500 parts of selected beef leg bones, 500 parts of chicken bones from ecological native chickens, 150 parts of dried shallots, 100 parts of ginger, 2.5 parts of Chinese prickly ash, 3.2 parts of star anise, fragrant 0.3 parts of leaves, 1 part of Angelica dahurica, 12 parts of mature vinegar, 50 parts of garlic, 80 parts of green radish, 1.5 parts of pepper, 0.8 parts of red dates, 1.5 parts of angelica, 2 parts of tangerine peel, 2 parts of Eucommia, 3 parts of ginger, and 2 parts of wolfberry , 3 parts of Mangosteen, 2 parts of Magnolia, 18 parts of Dangshen, 2 parts of Perilla, 4 parts of Astragalus, 20 parts of Trichosanthes, 3 parts of Radix Ginseng, 20 parts of Kaempferen, 30 parts of Cumin, 10 parts of Cinnamon, 14 parts of Tsao Guo , 3 parts of Pai Cao, 5 parts of Licorice, 10 parts of Hong Kou.

[0050] The preparation method of above-mentioned bone broth, ...

Embodiment 2

[0062] A kind of bone soup, according to the number of parts by weight, including the following raw materials: 2000 parts of selected beef leg bones, 800 parts of chicken bones from ecological native chickens, 120 parts of dried green onions, 80 parts of ginger, 3 parts of Chinese prickly ash, 5 parts of star anise, fragrant 0.5 parts of leaves, 0.5 parts of Angelica dahurica, 10 parts of mature vinegar, 35 parts of garlic, 65 parts of green radishes, 2 parts of pepper powder, 1 part of red dates, 1 part of angelica, 3 parts of tangerine peel, 5 parts of Eucommia, 4.5 parts of ginger, 3 parts of wolfberry , 2.5 parts of Mangosteen, 5 parts of Magnolia, 10 parts of Dangshen, 5 parts of Perilla, 3 parts of Astragalus, 30 parts of Thyme, 2.5 parts of Radix Ginseng, 15 parts of Kaempfer, 15 parts of Cumin, 15 parts of Cinnamon, 10 parts of Tsao Guo , 5 parts of Pai Cao, 6 parts of Licorice, 15 parts of Hong Kou.

[0063] The preparation method of the bone broth described in this e...

Embodiment 3

[0065] 1800 parts of selected beef leg bones, 1000 parts of ecological native chicken chicken bones, 180 parts of dried shallots, 150 parts of ginger, 5 parts of peppercorns, 3 parts of star anise, 0.8 parts of fragrant leaves, 2 parts of Angelica dahurica, 15 parts of mature vinegar, 55 parts of garlic , 100 parts of green radish, 1 part of pepper, 1.5 parts of red dates, 2 parts of angelica, 5 parts of tangerine peel, 3 parts of Eucommia, 2 parts of ginger, 5 parts of wolfberry, 4.5 parts of Luo Han Guo, 3 parts of magnolia, 15 parts of Dangshen, purple 3 parts Su, 5 parts Astragalus, 15 parts Thyme, 4 parts Adenophora, 30 parts Kaempferum, 20 parts cumin, 5 parts cinnamon, 20 parts grass fruit, 2 parts Pai Cao, 8 parts licorice, 5 parts red cardamom.

[0066] The preparation method of the bone broth described in this embodiment is the same as the preparation method steps of Example 1.

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Abstract

The invention discloses bone soup and a preparation method thereof. The bone soup comprises the following raw materials of cattle leg bones, chicken bones, dried scallions, fresh ginger, Chinese prickly ash, star aniseeds, bay leaves, radix angelicae, mature vinegar, garlic, green turnips, pepper powder, red jujubes, radix angelicae sinensis, dried orange peel, cortex eucommiae, galanga, Chinese wolfberry fruits, fructus momordicae, biond magnolia flowers, radix codonopsis, purple perilla, radix astragali, murraya paniculata, adenophora stricta roots, rhizoma kaempferiae, fennel fruits, cinnamon bark, fructus tsaoko, lysimachia capillipes, licorice roots and alpinia galanga seeds. The invention further provides a preparation method of the bone soup. The cattle leg bones and ecological free-range chickens are carefully selected and the bone soup is made. The bone soup is rich in meat taste, mellow in after taste, and rich in calcium and protein. The bone soup contains Chinese herbal medicine ingredients having the efficacy of strengthening the middle warmer, benefiting qi, invigorating the spleen, nourishing the lung, activating the spleen, promoting digestion, nourishing bodies, beautifying faces and the like, so that the effects of enhancing taste, enhancing freshness and enhancing fragrance can be achieved, and the nourishing efficacy of the bone soup is improved. The bone soup disclosed by the invention is prepared by performing stewing for about 8 hours by a slow-fire slow-decoction method, so that the decocted bone soup is clear and bright and high in the content of nutrient components.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, in particular to a bone broth and a preparation method thereof. Background technique: [0002] "Medicine is not as good as food, and food is worse than soup." Among the good soups, bone soup is the most important. Bone soup is famous all over the world because of its rich nutrition, refreshing soup quality, nourishing stomach and spleen, and keeping fit. Almost all food-loving countries and regions in the world regard bone broth as a delicacy on the table. Residents of Okinawa Island in Japan have the longest average life expectancy in the world because they often drink bone soup; in China, bone soup is one of the three secrets for Olympic athletes to win gold and silver; bone soup is designated by international nutrition experts as the top six. One of health products. However, under the influence of traditional food culture and consumption habits, family workshop-style bone broth pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L23/00A23L33/105
CPCA23L13/20A23L23/00A23L33/105
Inventor 马玉保马娅妮海德福
Owner GUYUAN XINYUE HALAL FOOD
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