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Spring angelica soup cooking material convenient for conditioning body and preserving health and preparation method thereof

A technology for making soup and soup ingredients, which is applied in the field of spring return soup ingredients and its preparation, can solve the problems of general taste and insufficient nutrients, and achieve the effects of simple and practical production process, rich nutrition and strong promotion value.

Pending Publication Date: 2020-10-30
魏震
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a Chungui soup stock and its preparation method that are convenient for conditioning and health preservation. It has the advantages of complete color, flavor, and rich nutrition, and solves the problems of insufficient nutrients and general taste in traditional soups.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: A kind of Chungui soup that is convenient for conditioning and health preservation. The Chungui soup is made of the following raw materials: 39 grams of water, 5 grams of salt, 5 grams of alcohol, and 1 gram of spice extract. The spice extract is mainly Contains extracts of longan, black sesame, red dates, wolfberry, grass fruit, yam, anise, cumin, clove, mushroom, ganoderma, astragalus, licorice, angelica, codonopsis, thyme, walnut kernel and shallot.

[0027] As a specific optimization scheme of this embodiment, cold water and mineral water are the best for water, and edible alcohol is the alcohol.

[0028] As a specific optimization scheme of this embodiment, longan, black sesame, red dates, wolfberry, anise, cumin, clove, mushroom, ganoderma, astragalus, licorice, angelica, codonopsis, thyme, and walnut kernels are all dry products.

[0029] As a specific optimization scheme of this example, the spice extract is made of the following raw materials in p...

Embodiment 2

[0042] Embodiment 2: A kind of Chungui soup that is convenient for conditioning and health preservation. The Chungui soup is made of the following raw materials: 39 grams of water, 5 grams of salt, 5 grams of alcohol, and 1 gram of spice extract. The spice extract is mainly Contains extracts of longan, black sesame, red dates, wolfberry, grass fruit, yam, anise, cumin, clove, mushroom, ganoderma, astragalus, licorice, angelica, codonopsis, thyme, walnut kernel and shallot.

[0043] As a specific optimization scheme of this embodiment, cold water and mineral water are the best for water, and edible alcohol is the alcohol.

[0044] As a specific optimization scheme of this embodiment, longan, black sesame, red dates, wolfberry, anise, cumin, clove, mushroom, ganoderma, astragalus, licorice, angelica, codonopsis, thyme, and walnut kernels are all dry products.

[0045] As a specific optimization scheme of this example, the spice extract is made of the following raw materials in p...

Embodiment 3

[0058] Embodiment 3: A kind of Chungui soup that is convenient for conditioning and health preservation. The Chungui soup is made of the following raw materials: 39 grams of water, 5 grams of salt, 5 grams of alcohol, and 1 gram of spice extract. The spice extract is mainly Contains extracts of longan, black sesame, red dates, wolfberry, grass fruit, yam, anise, cumin, clove, mushroom, ganoderma, astragalus, licorice, angelica, codonopsis, thyme, walnut kernel and shallot.

[0059] As a specific optimization scheme of this embodiment, cold water and mineral water are the best for water, and edible alcohol is the alcohol.

[0060] As a specific optimization scheme of this embodiment, longan, black sesame, red dates, wolfberry, anise, cumin, clove, mushroom, ganoderma, astragalus, licorice, angelica, codonopsis, thyme, and walnut kernels are all dry products.

[0061] As a specific optimization scheme of this example, the spice extract is made of the following raw materials in p...

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Abstract

The invention relates to the technical field of soup base preparation and discloses a spring angelica soup cooking material convenient for conditioning body and preserving health and a preparation method thereof. The spring angelica soup cooking material is prepared from the following raw materials by weight: 39 g of water, 5 g of edible salt, 5 g of alcohol and 1 g of a spice extract, wherein thespice extract is mainly prepared from longan, black sesame, red dates, Chinese wolfberry, amomum tsao-ko, Chinese yam, anise, fennel, clove, shiitake mushroom, lucid ganoderma, astragalus membranaceus, liquorice, angelica sinensis, codonopsis pilosula, murraya paniculata, walnut kernels and chive heads. According to the spring angelica soup cooking material convenient for conditioning body and preserving health and the preparation method thereof disclosed by the invention, the spice extract is composed of a plurality of food materials, so the soup cooking material has the advantages of tonifying qi, nourishing blood, nourishing yin, tonifying the kidney, supplementing calcium, supplementing milk, moistening skin, removing freckles, harmonizing the middle warmer, invigorating the stomach,strengthening the spleen, resisting aging, preserving health, maintaining beauty and the like; a soup prepared from the soup cooking material is rich in nutrients and excellent in taste; the soup cooking material can meet requirements of making of different soup products, and is simple and practical in making process and high in popularization value.

Description

technical field [0001] The invention relates to the technical field of soup stock preparation, in particular to a Chungui soup stock which is convenient for conditioning and health preservation and a preparation method thereof. Background technique [0002] As we all know, soup is a food that Chinese people like very much, and it is loved by people. However, with the development of society, people have higher and higher requirements for soup, not only requiring unique taste, complete color, fragrance, but also rich nutrition. How to provide a soup that can meet the different taste needs of residents at the same time, how to provide a soup that is complete in color, fragrance, and rich in nutrition, and at the same time meets people's taste needs has become a problem that the food industry needs to solve. The quality and taste of soup ingredients are often largely determined It determines the quality and mouthfeel of food taste. Therefore, to provide a soup with good nutritio...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/105A23L31/00
CPCA23L23/00A23L33/105A23L31/00A23V2002/00A23V2200/318A23V2200/32A23V2200/302A23V2200/30A23V2250/21A23V2250/208
Inventor 魏震
Owner 魏震
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