Preparation method of five-color five-flavor soup

Abstract

The invention discloses a preparation method of five-color five-flavor soup. The five-color five-flavor soup comprises the following raw materials: 15%-25% of Chinese wolfberry fruits, 20%-40% of red beans, 8%-15% of red dates, 10%-25% of peanuts and 10%-20% of brown sugar. The preparation method of the five-color five-flavor soup comprises the following steps: S1, weighing the raw materials in percentage by mass for later use; s2, obtaining a cleaning raw material; s3, obtaining sliced red dates; s4, obtaining a soaked raw material; s5, putting the soaked raw materials and the sliced red dates into a pot; s6, obtaining a mixed solution; s7, uniformly dividing the mixed solution into two parts; s8, stirring for 1 to 2 minutes; s9, turning off the fire and naturally cooling when the solid solution and the water respectively account for half; s10, solid solution recycling and liquid subpackaging are conducted, and then preparation can be completed, so that the requirements of people are met, the symptoms of dysphoria, no mood during work, disordered spleen and insomnia and dreaminess can be effectively treated, and preparation, conditioning and use are facilitated.

Description

Technical Field

[0001] The invention relates to the field of decoctions, and more particularly to a method for preparing a five-color and five-flavor decoction. Background Art

[0002] The harm of insomnia is obvious. From the short-term effect, lack of sleep directly affects the work and study of the next day, causing mental depression, fatigue, emotional instability, and lack of concentration. From a long-term perspective, the harm is even greater and more far-reaching: most patients suffer from long-term insomnia. The more they want to sleep, the more they can't sleep. The more anxious they are, the more they can't sleep. This can easily lead to a series of psychological and physiological symptoms such as anxiety. Insomnia can cause a series of complications, making people easily upset and angry, which seriously affects their normal life and work. Therefore, timely conditioning and treatment are needed.

[0003] However, nowadays, Chinese herbal preparations are mostly used for conditioning, which is not only costly and inconvenient to prepare, but also has great side effects. However, long-term use of sleeping pills will cause harm to the human body, mainly in the following ways: 1. Dependence or addiction; once dependence is formed, sleeping pills are indispensable. Without sleeping pills, it is difficult to fall asleep or stay awake all night; 2. Memory loss; long-term use of sleeping pills can cause memory and intelligence loss; this situation is more obvious in the elderly; medical scientists have also found that people over 60 years old who often take sleeping pills directly affect the brain's balance and ability to keep the mind clear, causing them to be at risk of falling and fractures at any time; 3. Respiratory depression; some elderly people often have low liver and kidney function and are particularly sensitive to sleeping pills. Sometimes normal doses can cause excessive sedation and accidents.

[0004] In order to ensure the convenience of health and conditioning, it is necessary to propose a decoction and a preparation method. Summary of the invention

[0005] In view of the problems existing in the prior art, the purpose of the present invention is to provide a method for preparing a five-color and five-flavor soup. By adopting a variety of ingredients of different colors as raw materials, the cost is low, and it is easy to handle and make, and they can cooperate and act with each other. The functional effects are guaranteed by referring to the principles of traditional Chinese medicine, so as to carry out preparation and processing, meet people's needs, and can effectively link and treat the symptoms of restlessness, lack of mood for work, temper tantrums and insomnia, and is conducive to preparation and conditioning use.

[0006] To solve the above problems, the present invention adopts the following technical solutions.

[0007] A method for preparing a five-color and five-flavor soup, the five-color and five-flavor soup comprising the following raw materials: 15%-25% wolfberry, 20%-40% red bean, 8%-15% red date, 10%-25% peanut and 10%-20% brown sugar;

[0008] The preparation method of the five-color and five-flavor soup comprises the following steps:

[0009] S1. Weigh each raw material according to mass percentage and set aside;

[0010] S2, put the dried wolfberry, red dog, red dates and peanuts into a cleaning basin respectively, add water to immerse them and wash them, repeat the operation three times to obtain the cleaning raw material;

[0011] S3, putting the red dates into a slicer for slicing to obtain sliced ​​red dates;

[0012] S4, putting peanuts and red beans into a basin, adding water to submerge them, adding edible alkali, soaking for 30 to 40 minutes, filtering and washing, and obtaining a soaking raw material;

[0013] S5. Put the soaked ingredients and sliced ​​red dates into a pot, add four times the weight of water, heat to boiling over high heat for 15 to 25 minutes, then turn down the heat to keep warm;

[0014] S6. Add brown sugar into a glass container, add five times the weight of water, stir and mix evenly to obtain a mixed solution;

[0015] S7, divide the mixed solution into two parts, add one part into the pot, stir and mix evenly, and continue heating and keeping warm for 10 to 15 minutes;

[0016] S8. Add wolfberries to the pot, heat over high heat and steam for 10 to 12 minutes, turn down the heat, add another portion of the mixed solution, and stir for one to two minutes;

[0017] S9. Add three times the weight of water again, continue to heat to boiling over high heat, and simmer until the solid solution and water each account for half, then turn off the heat and let it cool naturally;

[0018] S10. Filter with food-grade gauze to separate the solid solution and the liquid, recover the solid solution, and package the liquid to complete the preparation.

[0019] Preferably, the wolfberry, red bean, red date and peanut are all sun-dried solid materials, and the brown sugar is a block with a water content of less than 10%.

[0020] Preferably, the washing method in S2 is to stir back and forth in the washing basin in the positive direction for three minutes and then change the water.

[0021] Preferably, the slice thickness in S3 is three to four millimeters, and the number of slices per red date is three to six, and the date pits are removed.

[0022] Preferably, the amount of edible alkali added in S4 is 2%-5% of the total weight of peanuts and red beans, and stirring is performed for 5 to 8 minutes.

[0023] Preferably, a water content of 70% is ensured during the boiling period in S5, and overflow is avoided during the heat preservation period.

[0024] Preferably, the brown sugar in S6 is added into the glass container three times, and stirring is continued during the process of adding water.

[0025] Preferably, the wolfberry is added in S8 while stirring continuously, and the mixed solution is added and heated on low heat for 5 to 10 minutes.

[0026] Preferably, three times the weight of water in S9 is hot water, and the temperature is not lower than 70 degrees Celsius.

[0027] Preferably, the solid solution recovery method in S10 includes directly using it after boiling it with water, crushing it into a filling, and eating it after adding sugar and stirring it. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention; it is obvious that the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments, and all other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making creative work are within the scope of protection of the present invention.

[0029] A method for preparing a five-color and five-flavor soup, the five-color and five-flavor soup comprising the following raw materials: 15%-25% wolfberry, 20%-40% red bean, 8%-15% red date, 10%-25% peanut and 10%-20% brown sugar;

[0030] The preparation method of the five-color and five-flavor soup comprises the following steps:

[0031] S1. Weigh each raw material according to mass percentage and set aside;

[0032] S2, put the dried wolfberry, red dog, red dates and peanuts into a cleaning basin respectively, add water to immerse them and wash them, repeat the operation three times to obtain a cleaning raw material;

[0033] S3, putting the red dates into a slicer for slicing to obtain sliced ​​red dates;

[0034] S4, putting peanuts and red beans into a basin, adding water to submerge them, adding edible alkali, soaking for 30 to 40 minutes, filtering and washing, and obtaining a soaking raw material;

[0035] S5. Put the soaked ingredients and sliced ​​red dates into a pot, add four times the weight of water, heat to boiling over high heat for 15 to 25 minutes, then turn down the heat to keep warm;

[0036] S6. Add brown sugar into a glass container, add five times the weight of water, stir and mix evenly to obtain a mixed solution;

[0037] S7, divide the mixed solution into two parts, add one part into the pot, stir and mix evenly, and continue heating and keeping warm for 10 to 15 minutes;

[0038] S8. Add wolfberries to the pot, heat over high heat and steam for 10 to 12 minutes, turn down the heat, add another portion of the mixed solution, and stir for one to two minutes;

[0039] S9. Add three times the weight of water again, continue to heat to boiling over high heat, and simmer until the solid solution and water each account for half, then turn off the heat and let it cool naturally;

[0040] S10. Filter with food-grade gauze to separate the solid solution and the liquid, recover the solid solution, and package the liquid to complete the preparation.

[0041] Preferably, the wolfberry, red bean, red date and peanut are all sun-dried solid materials, and the brown sugar is a block with a water content of less than 10%.

[0042] Preferably, the washing method in S2 is to stir the washing basin back and forth in the positive direction for three minutes and then change the water.

[0043] Preferably, the slice thickness in S3 is three to four millimeters, and the number of slices per red date is three to six, and the date pits are removed.

[0044] Preferably, the amount of edible alkali added in S4 is 2%-5% of the total weight of peanuts and red beans, and stirring is performed for 5 to 8 minutes.

[0045] Preferably, a water content of 70% is ensured during the boiling period in S5, and overflow is avoided during the heat preservation period.

[0046] Preferably, the brown sugar in S6 is added into the glass container in three times, and stirring is continued during the process of adding water.

[0047] Preferably, the wolfberry is added in S8 while stirring continuously, and the mixed solution is heated on low heat for 5 to 10 minutes after being added.

[0048] Preferably, three times the weight of water in S9 is hot water, and the temperature is not lower than 70 degrees Celsius.

[0049] Preferably, the solid solution recovery method in S10 includes directly using it after boiling it with water, crushing it into a filling, and eating it after adding sugar and stirring it.

[0050] By using a variety of ingredients of different colors as raw materials, it is not only low in cost, but also easy to process and make, and can cooperate and act on each other. The functional effects are guaranteed by referring to the principles of traditional Chinese medicine, so as to carry out preparation and processing to meet people's needs. It can effectively link and treat symptoms such as restlessness, lack of mood for work, temper tantrums and insomnia, and is conducive to preparation and conditioning use.

[0051] Example 1

[0052] A method for preparing a five-color and five-flavor soup, the five-color and five-flavor soup comprising the following raw materials: 25% wolfberry, 30% red bean, 10% red date, 25% peanut and 10% brown sugar;

[0053] The preparation method of the five-color and five-flavor soup comprises the following steps:

[0054] S1. Weigh each raw material according to mass percentage and set aside;

[0055] S2, put the dried wolfberry, red dog, red dates and peanuts into a cleaning basin respectively, add water to immerse them and wash them, repeat the operation three times to obtain a cleaning raw material;

[0056] S3, putting the red dates into a slicer for slicing to obtain sliced ​​red dates;

[0057] S4, putting peanuts and red beans into a basin, adding water to submerge them, adding edible alkali, soaking for 30 to 40 minutes, filtering and washing, and obtaining a soaking raw material;

[0058] S5. Put the soaked ingredients and sliced ​​red dates into a pot, add four times the weight of water, heat to boiling over high heat for 15 to 25 minutes, then turn down the heat to keep warm;

[0059] S6. Add brown sugar into a glass container, add five times the weight of water, stir and mix evenly to obtain a mixed solution;

[0060] S7, divide the mixed solution into two parts, add one part into the pot, stir and mix evenly, and continue heating and keeping warm for 10 to 15 minutes;

[0061] S8. Add wolfberries to the pot, heat over high heat and steam for 10 to 12 minutes, turn down the heat, add another portion of the mixed solution, and stir for one to two minutes;

[0062] S9. Add three times the weight of water again, continue to heat to boiling over high heat, and simmer until the solid solution and water each account for half, then turn off the heat and let it cool naturally;

[0063] S10. Filter with food-grade gauze to separate the solid solution and the liquid, recover the solid solution, and package the liquid to complete the preparation.

[0064] Preferably, the wolfberry, red bean, red date and peanut are all sun-dried solid materials, and the brown sugar is a block with a water content of less than 10%.

[0065] Preferably, the washing method in S2 is to stir the washing basin back and forth in the positive direction for three minutes and then change the water.

[0066] Preferably, the slice thickness in S3 is three to four millimeters, and the number of slices per red date is three to six, and the date pits are removed.

[0067] Preferably, the amount of edible alkali added in S4 is 5% of the total weight of peanuts and red beans, and stirring is carried out for 6 minutes.

[0068] Preferably, a water content of 70% is ensured during the boiling period in S5, and overflow is avoided during the heat preservation period.

[0069] Preferably, the brown sugar in S6 is added into the glass container in three times, and stirring is continued during the process of adding water.

[0070] Preferably, the wolfberry is added in S8 while stirring continuously, and the mixed solution is heated on low heat for 5 to 10 minutes after being added.

[0071] Preferably, three times the weight of water in S9 is hot water, and the temperature is not lower than 70 degrees Celsius.

[0072] Preferably, the solid solution recovery method in S10 includes directly using it after boiling it with water, crushing it into a filling, and eating it after adding sugar and stirring it.

[0073] Example 2

[0074] A method for preparing a five-color and five-flavor soup, the five-color and five-flavor soup comprising the following raw materials: 20% wolfberry, 40% red bean, 10% red date, 15% peanut and 15% brown sugar;

[0075] The preparation method of the five-color and five-flavor soup comprises the following steps:

[0076] S1. Weigh each raw material according to mass percentage and set aside;

[0077] S2, put the dried wolfberry, red dog, red dates and peanuts into a cleaning basin respectively, add water to immerse them and wash them, repeat the operation three times to obtain a cleaning raw material;

[0078] S3, putting the red dates into a slicer for slicing to obtain sliced ​​red dates;

[0079] S4, putting peanuts and red beans into a basin, adding water to submerge them, adding edible alkali, soaking for 30 to 40 minutes, filtering and washing, and obtaining a soaking raw material;

[0080] S5. Put the soaked ingredients and sliced ​​red dates into a pot, add four times the weight of water, heat to boiling over high heat for 15 to 25 minutes, then turn down the heat to keep warm;

[0081] S6. Add brown sugar into a glass container, add five times the weight of water, stir and mix evenly to obtain a mixed solution;

[0082] S7, divide the mixed solution into two parts, add one part into the pot, stir and mix evenly, and continue heating and keeping warm for 10 to 15 minutes;

[0083] S8. Add wolfberries to the pot, heat over high heat and steam for 10 to 12 minutes, turn down the heat, add another portion of the mixed solution, and stir for one to two minutes;

[0084] S9. Add three times the weight of water again, continue to heat to boiling over high heat, and simmer until the solid solution and water each account for half, then turn off the heat and let it cool naturally;

[0085] S10. Filter with food-grade gauze to separate the solid solution and the liquid, recover the solid solution, and package the liquid to complete the preparation.

[0086] Preferably, the wolfberry, red bean, red date and peanut are all sun-dried solid materials, and the brown sugar is a block with a water content of less than 10%.

[0087] Preferably, the washing method in S2 is to stir the washing basin back and forth in the positive direction for three minutes and then change the water.

[0088] Preferably, the slice thickness in S3 is three to four millimeters, and the number of slices per red date is three to six, and the date pits are removed.

[0089] Preferably, the amount of edible alkali added in S4 is 5% of the total weight of peanuts and red beans, and stirring is carried out for 6 minutes.

[0090] Preferably, a water content of 70% is ensured during the boiling period in S5, and overflow is avoided during the heat preservation period.

[0091] Preferably, the brown sugar in S6 is added into the glass container in three times, and stirring is continued during the process of adding water.

[0092] Preferably, the wolfberry is added in S8 while stirring continuously, and the mixed solution is heated on low heat for 5 to 10 minutes after being added.

[0093] Preferably, three times the weight of water in S9 is hot water, and the temperature is not lower than 70 degrees Celsius.

[0094] Preferably, the solid solution recovery method in S10 includes crushing and stirring into fillings.

[0095] Example 3

[0096] A method for preparing a five-color and five-flavor soup, the five-color and five-flavor soup comprising the following raw materials: 15% wolfberry, 25% red bean, 15% red date, 25% peanut and 20% brown sugar;

[0097] The preparation method of the five-color and five-flavor soup comprises the following steps:

[0098] S1. Weigh each raw material according to mass percentage and set aside;

[0099] S2, put the dried wolfberry, red dog, red dates and peanuts into a cleaning basin respectively, add water to immerse them and wash them, repeat the operation three times to obtain the cleaning raw material;

[0100] S3, putting the red dates into a slicer for slicing to obtain sliced ​​red dates;

[0101] S4, putting peanuts and red beans into a basin, adding water to submerge them, adding edible alkali, soaking for 30 to 40 minutes, filtering and washing, and obtaining a soaking raw material;

[0102] S5. Put the soaked ingredients and sliced ​​red dates into a pot, add four times the weight of water, heat to boiling over high heat for 15 to 25 minutes, then turn down the heat to keep warm;

[0103] S6. Add brown sugar into a glass container, add five times the weight of water, stir and mix evenly to obtain a mixed solution;

[0104] S7, divide the mixed solution into two parts, add one part into the pot, stir and mix evenly, and continue heating and keeping warm for 10 to 15 minutes;

[0105] S8. Add wolfberries to the pot, heat over high heat and steam for 10 to 12 minutes, turn down the heat, add another portion of the mixed solution, and stir for one to two minutes;

[0106] S9. Add three times the weight of water again, continue to heat to boiling over high heat, and simmer until the solid solution and water each account for half, then turn off the heat and let it cool naturally;

[0107] S10. Filter with food-grade gauze to separate the solid solution and the liquid, recover the solid solution, and package the liquid to complete the preparation.

[0108] Preferably, the wolfberry, red bean, red date and peanut are all sun-dried solid materials, and the brown sugar is a block with a water content of less than 10%.

[0109] Preferably, the washing method in S2 is to stir the washing basin back and forth in the positive direction for three minutes and then change the water.

[0110] Preferably, the slice thickness in S3 is three to four millimeters, and the number of slices per red date is three to six, and the date pits are removed.

[0111] Preferably, the amount of edible alkali added in S4 is 4% of the total weight of the peanuts and red beans, and stirring is performed for 5 to 8 minutes.

[0112] Preferably, a water content of 70% is ensured during the boiling period in S5, and overflow is avoided during the heat preservation period.

[0113] Preferably, the brown sugar in S6 is added into the glass container in three times, and stirring is continued during the process of adding water.

[0114] Preferably, the wolfberry is added to S8 while stirring continuously, and the mixed solution is added and heated on low heat for 10 minutes.

[0115] Preferably, three times the weight of water in S9 is hot water, and the temperature is not lower than 70 degrees Celsius.

[0116] Preferably, the solid solution recovery method in S10 includes directly using the solid solution after boiling with water.

[0117] The above is only a preferred specific implementation of the present invention; however, the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solution and its improved conception within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing a five-color and five-flavor soup, characterized in that: The five-color and five-flavor soup comprises the following ingredients: Wolfberry 15%-25%, red bean 20%-40%, red date 8%-15%, peanut 10%-25% and brown sugar 10%-20%; The preparation method of the five-color and five-flavor soup comprises the following steps: S1. Weigh each raw material according to mass percentage and set aside; S2, put the dried wolfberry, red dog, red dates and peanuts into a cleaning basin respectively, add water to immerse them and wash them, repeat the operation three times to obtain the cleaning raw material; S3, putting the red dates into a slicer for slicing to obtain sliced ​​red dates; S4, putting peanuts and red beans into a basin, adding water to submerge them, adding edible alkali, soaking for 30 to 40 minutes, filtering and washing, and obtaining a soaking raw material; S5. Put the soaked ingredients and sliced ​​red dates into a pot, add four times the weight of water, heat to boiling over high heat for 15 to 25 minutes, then turn down the heat to keep warm; S6. Add brown sugar into a glass container, add five times the weight of water, stir and mix evenly to obtain a mixed solution; S7, divide the mixed solution into two parts, add one part into the pot, stir and mix evenly, and continue heating and keeping warm for 10 to 15 minutes; S8. Add wolfberries to the pot, heat over high heat and steam for 10 to 12 minutes, turn down the heat, add another portion of the mixed solution, and stir for one to two minutes; S9. Add three times the weight of water again, continue to heat to boiling over high heat, and simmer until the solid solution and water each account for half, then turn off the heat and let it cool naturally; S10. Filter with food-grade gauze to separate the solid solution and the liquid, recover the solid solution, and package the liquid to complete the preparation.

2. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: The wolfberry, red bean, red date and peanut are all sun-dried solid materials, and the brown sugar is a block with a water content of less than 10%.

3. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: The washing method in S2 is to stir back and forth in the washing basin in the positive direction for three minutes and then change the water.

4. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: In S3, the slice thickness is three to four millimeters, and the number of slices per red date is three to six, and the date pits are removed.

5. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: The amount of edible alkali added in S4 is 2%-5% of the total weight of the peanuts and red beans, and stirring is performed for 5 to 8 minutes.

6. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: The water content in S5 is ensured to be 70% during the boiling period, and overflow is avoided during the heat preservation period.

7. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: The brown sugar in S6 is added into the glass container three times, and stirring is continued during the addition of water.

8. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: When adding wolfberry to S8, stirring is continued, and after adding the mixed solution, heating is performed on low heat for 5 to 10 minutes.

9. The method for preparing a five-color and five-flavor soup according to claim 1, characterized in that: Three times the weight of the water in S9 is hot water, and the temperature is not less than 70 degrees Celsius.

10. The method for preparing the five-color and five-flavor soup according to claim 1, characterized in that: The solid solution recovery method in S10 includes adding water to boil and then using directly, crushing and stirring into fillings, adding sugar and stirring and then eating.