Four-season health preserving soup and preparation method thereof

Abstract

The invention discloses four-season health preserving soup and a preparation method thereof. The soup comprises meat, Chinese yam, codonopsis pilosula, bighead atractylodes rhizome, wolfberry, poria cocos, white radish and mountain spring water, and different meat and medicinal materials are selected according to different seasons to be matched and boiled. The preparation method is simple and easy to implement, and is convenient and practical as an electric soup container is adopted for cooking. The four-season health-preserving soup disclosed by the invention has the benefits and effects of nourishing and preserving health, regulating qi and blood, enhancing immunity, improving gastrointestinal functions and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of health care products, and more particularly to a four-season health-preserving soup and a preparation method thereof. Background Art

[0002] In modern society, people pay more and more attention to health and wellness, and seek a food that is both delicious and nourishing. Soup is a traditional Chinese nourishing and health-preserving food, which has the effects of replenishing qi and blood, strengthening the kidneys and strengthening yang, moistening the lungs and relieving coughs. The four-season health-preserving soup is made according to the climate characteristics of different seasons and the needs of the human body, using different medicinal materials and meat to make a soup with nourishing and health-preserving effects.

[0003] In traditional Chinese medicine theory, each season has its corresponding five elements and internal organs and meridians, so different ingredients need to be selected for conditioning. Spring belongs to wood, so it is suitable to eat ingredients that nourish yin and moisten dryness, stimulate appetite and strengthen the spleen; summer belongs to fire, so it is suitable to eat ingredients that clear away heat and relieve summer heat, promote body fluid and quench thirst; autumn belongs to gold, so it is suitable to eat ingredients that moisten the lungs and relieve cough, benefit the lungs and strengthen the stomach; winter belongs to water, so it is suitable to eat ingredients that warm the body and replenish kidney qi.

[0004] Therefore, the present invention provides a formula and preparation method of a four-season health-preserving soup, which selects different meats and medicinal materials, and is proportioned and cooked according to seasonal characteristics, so as to meet people's nutritional needs in different seasons and has a good nourishing and health-preserving effect. At the same time, an electric soup container is used for cooking, and the preparation method is simple, easy, convenient and practical. Summary of the invention

[0005] In view of this, the present invention provides a four-season health-preserving soup and a preparation method thereof.

[0006] To achieve the above object, the present invention provides the following technical solutions, which mainly include:

[0007] 20-100 parts of meat, 1-5 parts each of yam, codonopsis, atractylodes, wolfberry, poria and white radish, and 100-500 parts of spring water. All raw materials are measured by weight.

[0008] Preferably, in the above-mentioned four-season health-preserving soup, the meat is any one of chicken, duck, pork, mutton, fish and pigeon meat.

[0009] Preferably, in the above-mentioned four-season health-preserving soup, the meat is selected according to different seasons, chicken in spring, duck in summer, mutton in autumn, and pigeon meat in winter.

[0010] A method for preparing a four-season health-preserving soup comprises the following steps:

[0011] Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A;

[0012] Step 2: Cover and seal, and put container A into another larger container B;

[0013] Step 3: Add water to container B and heat it to stew the ingredients in container A;

[0014] Step 4: Boil the water in container B and adjust the heating temperature to 100-120℃ and continue heating for one hour.

[0015] Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

[0016] Preferably, in the above-mentioned method for preparing the four-season health-preserving soup, the container A is an electric soup container, the outer shell is made of stainless steel, the inner liner is made of a casserole liner, and the casserole liner is embedded in the stainless steel outer shell.

[0017] It can be known from the above technical scheme that compared with the prior art, the present invention discloses a four-season health-preserving soup and a preparation method thereof, which selects meat and medicinal materials suitable for different seasons, can nourish the body, enhance physical fitness, and is beneficial to health preservation. The present invention contains a variety of Chinese medicinal materials, such as Chinese yam, codonopsis, atractylodes, wolfberry, Poria, etc., which can regulate qi and blood and improve physical health. The present invention contains a variety of nutrients, which can enhance immunity and prevent diseases. The present invention contains a variety of medicinal materials and meat, which has the effects of strengthening the spleen and appetite, moisturizing the intestines and relieving constipation, and is beneficial to improving gastrointestinal function. The present invention uses an electric soup container for cooking, and the preparation method is simple and easy, easy to eat, convenient and practical, and suitable for home use. DETAILED DESCRIPTION

[0018] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] Embodiment 1:

[0020] Select 20 parts of any one of chicken, duck, pork, mutton, fish, and pigeon meat, 1 part each of Chinese yam, codonopsis, atractylodes, wolfberry, poria, and white radish, and 100 parts of mountain spring water. All raw materials are measured by weight. The above raw materials are subjected to the following steps:

[0021] Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A;

[0022] Step 2: Cover and seal, and put container A into another larger container B;

[0023] Step 3: Add water to container B and heat it to stew the ingredients in container A;

[0024] Step 4: Boil the water in container B and adjust the heating temperature to 100℃ and continue heating for one hour.

[0025] Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

[0026] Container A is an electric soup container, the outer shell of which is made of stainless steel, and the inner liner is made of a casserole liner, which is embedded in the stainless steel outer shell.

[0027] In 2021, Li, female, 35 years old, often had headaches, dizziness, and poor sleep. She had improved after taking the Four Seasons Health Preserving Soup in this embodiment for half a year, and was basically normal after one year. She still eats it frequently, and it has become a common soup for her family.

[0028] Embodiment 2:

[0029] Select 100 parts of any one of chicken, duck, pork, mutton, fish, pigeon meat, 5 parts each of Chinese yam, codonopsis, atractylodes, wolfberry, poria, and white radish, and 500 parts of mountain spring water, all raw materials are measured by weight. The above raw materials are subjected to the following steps:

[0030] Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A;

[0031] Step 2: Cover and seal, and put container A into another larger container B;

[0032] Step 3: Add water to container B and heat it to stew the ingredients in container A;

[0033] Step 4: Boil the water in container B and adjust the heating temperature to 120℃ and continue heating for one hour.

[0034] Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

[0035] Container A is an electric soup container, the outer shell of which is made of stainless steel, and the inner liner is made of a casserole liner, which is embedded in the stainless steel outer shell.

[0036] In 2010, Huang, male, 53 years old, had long-term gout and even swollen and deformed feet. He consumed the Four Seasons Health Preserving Soup in this embodiment and showed significant improvement after half a year.

[0037] Embodiment three:

[0038] Different meats are selected according to the seasons, chicken in spring, duck in summer, mutton in autumn, and pigeon in winter. Take 20 parts of meat, 1 part each of yam, codonopsis, atractylodes, wolfberry, poria, and white radish, and 100 parts of mountain spring water, all raw materials are calculated by weight.

[0039] The above raw materials are subjected to the following steps:

[0040] Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A;

[0041] Step 2: Cover and seal, and put container A into another larger container B;

[0042] Step 3: Add water to container B and heat it to stew the ingredients in container A;

[0043] Step 4: Boil the water in container B and adjust the heating temperature to 100-120℃ and continue heating for one hour.

[0044] Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

[0045] Container A is an electric soup container, the outer shell of which is made of stainless steel, and the inner liner is made of a casserole liner, which is embedded in the stainless steel outer shell.

[0046] In 2005, Zhang, male, 58 years old, had a cold stomach. After taking the Four Seasons Health Preserving Soup in this embodiment for one year, his condition improved significantly.

[0047] Embodiment 4:

[0048] Different meats are selected according to the seasons, chicken in spring, duck in summer, mutton in autumn, and pigeon in winter. Take 100 parts of meat, 5 parts each of yam, codonopsis, atractylodes, wolfberry, poria, and white radish, and 500 parts of mountain spring water, all raw materials are calculated by weight.

[0049] The above raw materials are subjected to the following steps:

[0050] Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A;

[0051] Step 2: Cover and seal, and put container A into another larger container B;

[0052] Step 3: Add water to container B and heat it to stew the ingredients in container A;

[0053] Step 4: Boil the water in container B and adjust the heating temperature to 120℃ and continue heating for one hour.

[0054] Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

[0055] Container A is an electric soup container, the outer shell of which is made of stainless steel, and the inner liner is made of a casserole liner, which is embedded in the stainless steel outer shell.

[0056] In 2018, Yang, a male, had been troubled by backache and neck pain for many years and had been seeking medical treatment without success. He felt better after taking the Four Seasons Health Preserving Soup in this embodiment for half a year. He has been insisting on taking the Four Seasons Health Preserving Soup in this embodiment, and the situation has changed for the better.

[0057] Embodiment five:

[0058] Different meats are selected according to the seasons, chicken in spring, duck in summer, mutton in autumn, and pigeon in winter. Take 60 parts of meat, 3 parts each of yam, codonopsis, atractylodes, wolfberry, poria, and white radish, and 300 parts of mountain spring water, all raw materials are calculated by weight.

[0059] The above raw materials are subjected to the following steps:

[0060] Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A;

[0061] Step 2: Cover and seal, and put container A into another larger container B;

[0062] Step 3: Add water to container B and heat it to stew the ingredients in container A;

[0063] Step 4: Boil the water in container B and adjust the heating temperature to 110℃ and continue heating for one hour.

[0064] Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

[0065] Container A is an electric soup container, the outer shell of which is made of stainless steel, and the inner liner is made of a casserole liner, which is embedded in the stainless steel outer shell.

[0066] In 2019, Li Moumou, a 27-year-old female, felt sore and weak all over after giving birth. After consuming the Four Seasons Health-Preserving Soup described in this invention, her stomach and intestines were properly regulated, her diet gradually became normal, and her complexion became more rosy.

[0067] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0068] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A four-season health-preserving soup, characterized in that: include: 20-100 parts of meat, 1-5 parts each of yam, codonopsis, atractylodes, wolfberry, poria and white radish, and 100-500 parts of spring water. All raw materials are measured by weight.

2. The four-season health-preserving soup according to claim 1, characterized in that: The meat is any one of chicken, duck, pork, mutton, fish and pigeon meat.

3. The four-season health-preserving soup according to claim 1, characterized in that: The meat selected varies according to the season. Chicken is selected in spring, duck is selected in summer, mutton is selected in autumn, and pigeon meat is selected in winter.

4. A method for preparing a four-season health-preserving soup, characterized in that: The following steps are involved: Step 1: Take meat, Chinese yam, codonopsis, atractylodes, wolfberry, poria, white radish and spring water according to the ratio of claim 1, mix them evenly, and add them into container A; Step 2: Cover and seal, and put container A into another larger container B; Step 3: Add water to container B and heat it to stew the ingredients in container A; Step 4: Boil the water in container B and adjust the heating temperature to 100-120℃ and continue heating for one hour. Step 5: Take container A out of container B and let it cool down to edible temperature before eating.

5. The method for preparing the four-season health-preserving soup according to claim 4, characterized in that: The container A is an electric soup container, the outer shell of which is made of stainless steel, and the inner liner is made of a casserole liner, which is embedded in the stainless steel outer shell.