Asthma eliminating and cough relieving soup preparation method

Abstract

The invention discloses an asthma eliminating and cough relieving soup preparation method which comprises the steps: preparing a freshness retaining solution under normal temperature; utilizing the freshness retaining solution to soak a carp fish body; putting the carp fish body into liquid nitrogen and then freezing to be stored; taking the freshness retaining solution and heating, then putting the frozen-stored carp fish body into the heated freshness retaining solution and then microwaving until the frozen-stored carp fish body is unfrozen; frying the unfrozen carp fish body until the coloris changed and cooling; adding diced onion, ginger and garlic, the freshness retaining solution, fritillariae cirrhosae bulbus powder, loquat, radish and jun-jujube into water, boiling, then puttingthe carp fish body into boiling water, boiling again and finally filtering to take filtrate to obtain the asthma eliminating and cough relieving soup. By means of the asthma eliminating and cough relieving soup preparation method disclosed by the invention, the warm reinforcing asthma eliminating and cough relieving dietary therapy fish soup is obtained; the fish soup has the advantages of mellowtaste, delicious and fine flavor and suitability for being eaten for a long time; furthermore, if the fish soup is eaten 200mL or more every day, physique and physical fitness can be obviously improved after 20 days.

Description

technical field [0001] The invention relates to a carp soup pot, in particular to a method for making the soup pot which can effectively maintain the meat quality of frozen fish and has the functions of relieving asthma and relieving cough. Background technique [0002] Fish soup, fish is very nutritious, and its therapeutic effect should not be underestimated. Moreover, different types of fish have different health care functions, so they often become the main ingredient of many beautiful soups. Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during fre...

AI Technical Summary

Problems solved by technology

Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during freezing? The meat quality remains unchanged, so that fish that have been frozen for a long time can still be made into delicious fish soup, which is a problem that is currently being explored

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