A method for stewing health-preserving soup ingredients

Abstract

The invention relates to the technical field of health-preserving stew soup materials, and discloses a stewing method for health-preserving stew soup materials, comprising the following steps: Step S1: Raw material picking: picking mushrooms grown in the deep forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan as raw materials for health-preserving stew soup materials. The stewing method for health-preserving stew soup materials starts from the taste, texture, fragrance, efficacy, nature and taste of the raw materials, and is combined with the step of feeding and stewing time in the actual stewing process, that is, it guarantees the delicious and mellow taste of the soup, and takes into account its nutritional value, so that various raw materials can give full play to their respective nutrition, and at the same time, after the stew soup materials matched with mushrooms and medicinal materials are stewed with chicken, the taste of the stew soup materials is enriched, making it delicious and sweet, rich in medicinal fragrance, mellow in taste, and also has health-preserving efficacy, so that it can maintain health and prevent diseases through food, so that the health-preserving stew soup materials achieve the effect of food and medicine being of the same origin.

Description

Technical Field

[0001] The invention relates to the technical field of health-preserving stew soup ingredients, in particular to a stewing method for health-preserving stew soup ingredients. Background Art

[0002] There are many ways to choose and prepare health-preserving stew ingredients, and you can choose suitable soup ingredients according to different seasons and personal constitution.

[0003] Traditional health-preserving stew ingredients have a single taste and are difficult to achieve the effect of both medicine and food, so they need to be improved. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for stewing health-preserving soup ingredients, which solves the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for stewing health-preserving soup, comprising the following steps: Step S1: picking raw materials: picking mushrooms grown in the deep mountains and forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan as raw materials for health-preserving stews; Step S2: Selection: The raw materials for health-preserving stew are selected by using the unique method of selecting raw materials, namely the five senses selection method, so that the strictly selected velvet antler mushrooms, tea tree mushrooms, Agaricus blazei, morels, enokitake mushrooms, shiitake mushrooms, boletus, and abalone mushrooms can be used as fresh raw materials for health-preserving stew; Step S3: Mushroom classification: classifying the selected fresh mushrooms for health-preserving stew; Step S4: cleaning: placing the sorted fresh mushrooms in salt water and soaking them for 20 to 30 minutes. After the soaking time is up, gently rinse the surface with running water to remove the dirt and impurities attached to the surface of the mushrooms. At the same time, use a soft brush to gently scrub the gaps and folds of the mushrooms that are difficult to clean; Step S5: First drying: Classify the mushrooms with water stains after washing in step S4 and dry them in the sun. Porcupine, tea tree mushroom, enoki mushroom, morel, wood ear, white fungus and bamboo fungus need to be exposed to the sun for 2-3 days, 6-8 hours a day, because their fungi are thin and have moderate water content. The mushrooms of Agaricus blazei, Boletus edulis, Shiitake mushrooms and Pleurotus eryngii are thicker and have a slightly higher water content, so they need to be exposed to the sun for 3-5 days, 7-9 hours a day, and the drying time should be between 9 am and 4 pm. Step S6: second sunning and drying: the bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula dried raw materials, which have been sun-dried to remove excess moisture in step S5, are sun-dried again to maintain a dry state during subsequent mixing, and the sun-dried time is 2 to 3 days, 5 to 6 hours per day, and the sun-dried time is: 12 to 14 o'clock when the sun is directly exposed; Step S7: Ingredients: The dried mushrooms are mixed according to the traditional production techniques of health-preserving stews and the taste, aroma, efficacy, properties and flavors of various ingredients and medicinal materials are comprehensively considered; Step S8: Packaging: The prepared stew ingredients are put into a special packaging bag, and a modern machine is used to seal the packaging bag.

[0006] As a preferred technical solution of the present invention, step S1 specifically includes the following steps: The time for collecting mushrooms in the deep mountains and forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan is: It is the time in autumn when the mushrooms have just matured, the cap has not fully unfolded, the edges are rolled inward, and the gills are clearly visible; The method of picking mushrooms is to pick out the bottom of the mushroom with the tip of a sickle, gently shake the mushroom body and then remove it.

[0007] As a preferred technical solution of the present invention, step S2 specifically includes the following steps: The "five senses selection method" combines the five senses of sight, smell, touch, taste, and hearing to select raw materials through seeing, smelling, touching, tasting, and listening. ① The selection of fresh raw materials for velvet antler mushroom, tea tree mushroom, Agaricus blazei, morel, enokitake, shiitake, boletus and king oyster mushroom is as follows: Deer antler mushroom: Look, the cap is complete, the stem is solid, and the color is light yellow to light brown; touch, the mushroom surface is smooth and tender; smell, the smell is fresh and natural, without pungent smell; Tea Tree Agrocybe: Look, the cap is complete, hemispherical, brown or brown, uniform and natural; touch, the texture is firm and elastic; smell, it contains a light woody fragrance; Agaricus blazei: Look, the shape is complete, the cap is not fully opened, the color is dark brown or tan; touch, the surface is smooth and elastic; smell, the mushroom fragrance is strong, no peculiar smell; Morels: Look, they are large, with thick flesh, regular pits, clear texture, dark brown or light brown color, and feel tough and elastic. Shimeji mushrooms: Look, the cap is round and full, the stem is evenly thick, the color is white or light gray, uniform and natural; touch, the texture is firm and elastic; Shiitake mushrooms: Look, the cap is thick and complete, the gills are neat and dense, the color is brown or dark brown, and the distribution is even; touch, the texture is hard, elastic and not soft; smell, the aroma is rich and natural, without any peculiar or pungent smell; Boletus: Look, the cap is thick, the gills are dense, and the color is brown, yellow or brown; smell, the smell is fresh and natural, without peculiar smell or musty smell; touch, the texture is firm, not rotten or soft; Abalone: ​​Look, the cap is round, the edge is rolled inward, and the color is milky white; touch; the texture is firm, and it rebounds slightly when pressed; smell, it has a light almond fragrance, no peculiar or pungent smell; ② The selection of bamboo fungus, black fungus, white fungus, yellow flower, wolfberry, red dates, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula is as follows: Bamboo fungus: Look, the color of the bamboo fungus is slightly yellow, the shape is complete, and the cap is wide; touch, the texture is dry and easy to break; Fungus: Look, the shape is complete, the edges are neat, the ear petals are stretched, the color is dark brown or dark brown, and the surface is shiny; Listen, the texture is light and crisp, and there is a slight crisp sound when pressed; Tremella: Look, the flowers are large and loose, the flesh is thick, and the ear pieces are intact; touch, it is easy to break when pinched; Yellow flowers: Look, the color is golden, natural and uniform, the petals are complete, and there are no obvious black spots or discoloration; Wolfberry seeds: Look, the seeds are full, uniform in size, dark red in color, and shiny on the surface; touch, the texture is hard, dry and not sticky; taste, the taste is slightly sweet and sour; smell, the taste is natural and fresh, without sulfur smell; Red dates: Look, the skin is intact, without damage, insect bites or black spots, and the color is ruddy and shiny; touch, the flesh is full and springs back when lightly pinched; taste, the taste is sweet and soft; smell, there is a natural date fragrance, no pungent smell; Cordyceps militaris: Look, the color is golden or golden yellow or orange yellow, the shape is complete, without cracks or fragments; touch, it feels dry and thorough, without any dampness; Gastrodia elata: Look, the appearance is intact, without obvious damage and mildew, the color is yellowish white to light yellowish brown; touch, the texture is solid and not easy to break; smell, there is a smell commonly known as "horse urine smell"; listen, tap lightly and there is a crisp echo; Ginseng: Look, the ginseng has a tight and clear bowl, fine and deep horizontal lines, and is light yellow-brown or brown-yellow; touch, the texture is hard but not brittle; smell, it has a light earthy smell, without pungent sour taste; Lily: The petals should be thick, complete, uniform in size, and creamy yellow or light brown in color; they should feel dry, brittle, and hard to the touch; they should smell light, sweet, and fragrant; Yellow flower: straight and thick, dark yellow in color, evenly distributed; dry to the touch, no dampness, with a natural yellow flower fragrance, no pungent odor; Lotus rice: Look, the grains are full and uniform, light yellow; smell, it has a light lotus fragrance, no peculiar smell; touch, it feels dry, and there is a crisp sound when shaking; Job's tears: Look, the individual is small, the groove in the middle is thin, and it is beige; smell, it has a pure rice fragrance; Lentils: Look, the length of the grain is 7-8mm, the thickness is 1mm, and it is light white; touch, the texture is hard, smell, there is a light bean fragrance, no peculiar smell; Adzuki beans: Look, the granules are short, thick and fat, light red or bright red in color; touch, they feel dry, without lumps or adhesions; Angelica: Look, the taproot is thick, long and full, the skin is yellow-brown, and the cross section is yellow-white; touch, the texture is soft and tough; taste, it tastes sweet, spicy, and slightly bitter; Yam: Look, the flesh is firm, the texture is fine, the skin is light yellowish white, touch, the texture is hard, and it doesn't stick to your hands; listen, it makes a crisp sound when you break it with your hands; Codonopsis: Look, the root is straight, uniform in thickness, with few branches, and the root head has many warty protrusions of stem scars and bud scars, commonly known as "lion's head"; touch, the texture is soft and slightly hard; taste, the taste is slightly sweet; Then you can complete the selection of health-preserving soup ingredients.

[0008] As a preferred technical solution of the present invention, step S3 specifically includes the following steps: When classifying the selected fresh mushrooms for health-preserving stews, they need to be classified according to their different sizes and water absorption. At the same time, larger fungi such as Abalone and Shiitake need to be cut into appropriate small pieces or slices.

[0009] As a preferred technical solution of the present invention, step S4 specifically includes the following steps: When cleaning the soaked mushrooms, avoid rubbing them hard to avoid damaging their structure or causing nutrient loss.

[0010] As a preferred technical solution of the present invention, step S6 specifically includes the following steps: The dried raw materials of bamboo fungus, black fungus, white fungus, chrysanthemum, wolfberry seed, red dates, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula, which have been free of excess moisture, are spread out again to maintain a dry state when adding subsequent ingredients. Because the time for spreading is from 12 to 14 o'clock when the sun is directly exposed, and the light intensity is high during this period, they need to be covered with gauze to avoid sun exposure. At the same time, during the spreading process, they should be turned over in time, every 2-3 hours, and for thicker and larger mushrooms and medicinal materials, the frequency of turning can be appropriately increased to once every 1-2 hours.

[0011] As a preferred technical solution of the present invention, step S7 specifically includes the following steps: The ratio of the health-preserving stew ingredients is: 10g coix seed, 10g red bean, 6g yam, which can strengthen the spleen and stomach, 4g lily, 5g lotus rice, 4g wolfberry, 6g red dates, 4g lentil, 4g Codonopsis pilosula, 4g Cordyceps militaris, 4g Angelica sinensis, 2g Gastrodia elata and 2g ginseng.

[0012] As a preferred technical solution of the present invention, step S7 specifically includes the following steps: The health-preserving stew soup prepared in step S7 is put into a special packaging bag, and a modern mechanical seal is introduced to ensure that the packaging is well sealed. The soup bag is stored in a dry, ventilated, and cool place, avoiding direct sunlight and a humid environment.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. The stewing method for health-preserving stew soup starts from the taste, texture, fragrance, efficacy, nature and flavor of the raw materials, and is combined with the steps of adding materials and stewing time in the actual stewing process, so as to ensure the delicious and mellow taste of the soup, and take into account its nutritional value, so that various raw materials can give full play to their respective nutrients, and can also avoid discomfort caused by excessive use of medicinal materials such as ginseng, gastrodia, cordyceps militaris, angelica, codonopsis, etc. At the same time, after the stew soup with mushrooms and medicinal materials is stewed with chicken, the taste of the stew soup is enriched, making it delicious and sweet, rich in medicinal fragrance, mellow in taste, and also has health-preserving effects, so that it can maintain health and prevent diseases through food, so that the health-preserving stew soup achieves the effect of food and medicine being of the same origin.

[0014] 2. The stewing method for health-preserving stew soup, by stewing the health-preserving stew soup with chicken, the cooked soup has a smooth and delicate taste, delicious and mellow taste, fresh and natural smell, enriches the taste and aroma of the stew soup, makes it have rich taste layers and long aftertaste, strictly stipulates the ratio of raw materials, balances the medicinal properties of various medicinal materials, and has positive effects in clearing the mind and calming the nerves, tonifying the middle and replenishing qi, strengthening the spleen and nourishing the stomach, etc. At the same time, because the prepared health-preserving stew soup is put into a special packaging bag, a modern mechanical seal is introduced to ensure that the packaging is well sealed, and the soup bag is stored in a dry, ventilated and cool place to avoid direct sunlight and a humid environment, which can effectively extend the shelf life.

[0015] 3. The stewing method for health-preserving stew soup is deeply loved by consumers because the health-preserving stew soup is rich in nutrition and has a delicious and mellow taste. It has broad market prospects. The hot sales of health-preserving stew soup have also driven the development of related industrial chains such as the planting of raw materials such as Chinese medicinal materials and mushrooms, logistics and transportation, and catering. At the same time, the planting, picking, manual processing and drying of raw materials also provide a large number of jobs and have high economic value. DETAILED DESCRIPTION

[0016] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making any creative work shall fall within the scope of protection of the present invention.

[0017] The present invention provides a technical solution: a method for stewing health-preserving soup ingredients, comprising the following steps: Step S1: picking raw materials: picking mushrooms grown in the deep mountains and forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan as raw materials for health-preserving stews; Step S2: Selection: The raw materials for health-preserving stew are selected by using the unique method of selecting raw materials, namely the five senses selection method, so that the strictly selected velvet antler mushrooms, tea tree mushrooms, Agaricus blazei, morels, enokitake mushrooms, shiitake mushrooms, boletus, and abalone mushrooms can be used as fresh raw materials for health-preserving stew; Step S3: Mushroom classification: classifying the selected fresh mushrooms for health-preserving stew; Step S4: cleaning: placing the sorted fresh mushrooms in salt water and soaking them for 20 to 30 minutes. After the soaking time is up, gently rinse the surface with running water to remove the dirt and impurities attached to the surface of the mushrooms. At the same time, use a soft brush to gently scrub the gaps and folds of the mushrooms that are difficult to clean; Step S5: First drying: Classify the mushrooms with water stains after washing in step S4 and dry them in the sun. Porcupine, tea tree mushroom, enoki mushroom, morel, wood ear, white fungus and bamboo fungus need to be exposed to the sun for 2-3 days, 6-8 hours a day, because their fungi are thin and have moderate water content. The mushrooms of Agaricus blazei, Boletus edulis, Shiitake mushrooms and Pleurotus eryngii are thicker and have a slightly higher water content, so they need to be exposed to the sun for 3-5 days, 7-9 hours a day, and the drying time should be between 9 am and 4 pm. Step S6: second sunning and drying: the bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula dried raw materials, which have been sun-dried to remove excess moisture in step S5, are sun-dried again to maintain a dry state during subsequent mixing, and the sun-dried time is 2 to 3 days, 5 to 6 hours per day, and the sun-dried time is: 12 to 14 o'clock when the sun is directly exposed; Step S7: Ingredients: The dried mushrooms are mixed according to the traditional production techniques of health-preserving stews and the taste, aroma, efficacy, properties and flavors of various ingredients and medicinal materials are comprehensively considered; Step S8: Packaging: The prepared stew ingredients are put into a special packaging bag, and a modern machine is used to seal the packaging bag.

[0018] In a preferred embodiment, step S1 specifically includes the following steps: The time for collecting mushrooms in the deep mountains and forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan is: It is the time in autumn when the mushrooms have just matured, the cap has not fully unfolded, the edges are rolled inward, and the gills are clearly visible; The mushrooms are picked in the deep forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan. The soil in these areas is moist, the organic matter is sufficient, the air is good, and the mushrooms are naturally pollution-free. The mushrooms grown here have a smooth taste, a strong aroma, and are green and nutritious. The method of picking mushrooms is: pick out the bottom of the mushroom with the tip of a sickle, gently shake the mushroom body and remove it; Picking by using the tip of a sickle to pick out the bottom of the mushroom, gently shaking the mushroom body and then removing it can effectively avoid damaging the mushroom body, thus keeping the mushroom body intact to the greatest extent possible.

[0019] In a preferred embodiment, step S2 specifically includes the following steps: The "five senses selection method" combines the five senses of sight, smell, touch, taste, and hearing to select raw materials through seeing, smelling, touching, tasting, and listening. ① The selection of fresh raw materials for velvet antler mushroom, tea tree mushroom, Agaricus blazei, morel, enokitake, shiitake, boletus and king oyster mushroom is as follows: Deer antler mushroom: Look, the cap is complete, the stem is solid, and the color is light yellow to light brown; touch, the mushroom surface is smooth and tender; smell, the smell is fresh and natural, without pungent smell; Tea Tree Agrocybe: Look, the cap is complete, hemispherical, brown or brown, uniform and natural; touch, the texture is firm and elastic; smell, it contains a light woody fragrance; Agaricus blazei: Look, the shape is complete, the cap is not fully opened, the color is dark brown or tan; touch, the surface is smooth and elastic; smell, the mushroom fragrance is strong, no peculiar smell; Morels: Look, they are large, with thick flesh, regular pits, clear texture, dark brown or light brown color, and feel tough and elastic. Shimeji mushrooms: Look, the cap is round and full, the stem is evenly thick, the color is white or light gray, uniform and natural; touch, the texture is firm and elastic; Shiitake mushrooms: Look, the cap is thick and complete, the gills are neat and dense, the color is brown or dark brown, and the distribution is even; touch, the texture is hard, elastic and not soft; smell, the aroma is rich and natural, without any peculiar or pungent smell; Boletus: Look, the cap is thick, the gills are dense, and the color is brown, yellow or brown; smell, the smell is fresh and natural, without peculiar smell or musty smell; touch, the texture is firm, not rotten or soft; Abalone: ​​Look, the cap is round, the edge is rolled inward, and the color is milky white; touch; the texture is firm, and it rebounds slightly when pressed; smell, it has a light almond fragrance, no peculiar or pungent smell; ② The selection of bamboo fungus, black fungus, white fungus, yellow flower, wolfberry, red dates, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula is as follows: Bamboo fungus: Look, the color of the bamboo fungus is slightly yellow, the shape is complete, and the cap is wide; touch, the texture is dry and easy to break; Fungus: Look, the shape is complete, the edges are neat, the ear petals are stretched, the color is dark brown or dark brown, and the surface is shiny; Listen, the texture is light and crisp, and there is a slight crisp sound when pressed; Tremella: Look, the flowers are large and loose, the flesh is thick, and the ear pieces are intact; touch, it is easy to break when pinched; Yellow flowers: Look, the color is golden, natural and uniform, the petals are complete, and there are no obvious black spots or discoloration; Wolfberry seeds: Look, the seeds are full, uniform in size, dark red in color, and shiny on the surface; touch, the texture is hard, dry and not sticky; taste, the taste is slightly sweet and sour; smell, the taste is natural and fresh, without sulfur smell; Red dates: Look, the skin is intact, without damage, insect bites or black spots, and the color is ruddy and shiny; touch, the flesh is full and springs back when lightly pinched; taste, the taste is sweet and soft; smell, there is a natural date fragrance, no pungent smell; Cordyceps militaris: Look, the color is golden or golden yellow or orange yellow, the shape is complete, without cracks or fragments; touch, it feels dry and thorough, without any dampness; Gastrodia elata: Look, the appearance is intact, without obvious damage and mildew, the color is yellowish white to light yellowish brown; touch, the texture is solid and not easy to break; smell, there is a smell commonly known as "horse urine smell"; listen, tap lightly and there is a crisp echo; Ginseng: Look, the ginseng has a tight and clear bowl, fine and deep horizontal lines, and is light yellow-brown or brown-yellow; touch, the texture is hard but not brittle; smell, it has a light earthy smell, without pungent sour taste; Lily: The petals should be thick, complete, uniform in size, and creamy yellow or light brown in color; they should feel dry, brittle, and hard to the touch; they should smell light, sweet, and fragrant; Yellow flower: straight and thick, dark yellow in color, evenly distributed; dry to the touch, no dampness, with a natural yellow flower fragrance, no pungent odor; Lotus rice: Look, the grains are full and uniform, light yellow; smell, it has a light lotus fragrance, no peculiar smell; touch, it feels dry, and there is a crisp sound when shaking; Job's tears: Look, the individual is small, the groove in the middle is thin, and it is beige; smell, it has a pure rice fragrance; Lentils: Look, the length of the grain is 7-8mm, the thickness is 1mm, and it is light white; touch, the texture is hard, smell, there is a light bean fragrance, no peculiar smell; Adzuki beans: Look, the granules are short, thick and fat, light red or bright red in color; touch, they feel dry, without lumps or adhesions; Angelica: Look, the taproot is thick, long and full, the skin is yellow-brown, and the cross section is yellow-white; touch, the texture is soft and tough; taste, it tastes sweet, spicy, and slightly bitter; Yam: Look, the flesh is firm, the texture is fine, the skin is light yellowish white, touch, the texture is hard, and it doesn't stick to your hands; listen, it makes a crisp sound when you break it with your hands; Codonopsis: Look, the root is straight, uniform in thickness, with few branches, and the root head has many warty protrusions of stem scars and bud scars, commonly known as "lion's head"; touch, the texture is soft and slightly hard; taste, the taste is slightly sweet; Then you can complete the selection of health-preserving soup ingredients.

[0020] In a preferred embodiment, step S3 specifically includes the following steps: When classifying the selected fresh mushrooms for health-preserving stews, they need to be classified according to their different sizes and water absorption. At the same time, larger fungi such as Abalone and Shiitake need to be cut into appropriate small pieces or slices.

[0021] In a preferred embodiment, step S4 specifically includes the following steps: When cleaning the soaked mushrooms, avoid rubbing them hard to avoid damaging their structure or causing nutrient loss.

[0022] In a preferred embodiment, step S6 specifically includes the following steps: The bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula dried raw materials that have been free of excess water are spread out again to maintain a dry state during the subsequent mixing. Because the time for spreading out is from 12:00 to 14:00 when the sun is directly exposed, and the light intensity is high during this period, it is necessary to cover it with a mesh to avoid sun exposure. At the same time, during the spreading out process, it is necessary to turn it over in time, every 2-3 hours, and for thicker and larger mushrooms and medicinal materials, the frequency of turning over can be appropriately increased to once every 1-2 hours; According to the above operating steps, the mushrooms can be effectively spread evenly. At the same time, by covering with mesh, the mushrooms can be effectively protected from direct sunlight exposure, which can avoid destroying the effective ingredients in the mushrooms and thus will not affect the quality.

[0023] In a preferred embodiment, step S7 specifically includes the following steps: The ratio of health-preserving stew ingredients is: 10g coix seed, 10g red bean, 6g yam, which can strengthen the spleen and stomach, 4g lily, 5g lotus rice, 4g wolfberry, 6g red dates, 4g lentil, 4g Codonopsis, 4g Cordyceps militaris, 4g Angelica, 2g Gastrodia and 2g ginseng; The functions of each medicinal material in the above ratio are: 10g coix seed, soft and glutinous; 10g of red beans, which have a dense texture and a powdery texture after being cooked, account for a relatively high proportion, thus creating a mellow taste of the soup; 6g Chinese yam, which has a soft, slightly sweet taste, can strengthen the spleen and stomach, has a mild medicinal property, increases the thickness of the soup, and adds a sweet taste. This ratio can just balance the overall efficacy of the soup; 4g lily bulbs, which have a soft and sticky texture and a sweet aroma, can moisten the lungs and relieve coughs, soothe the mind and add fragrance and a soft texture to the soup; About 5g of lotus seeds can strengthen the spleen and stop diarrhea, nourish the heart and calm the mind, and add a sweet taste to the soup; 4g wolfberry, slightly sweet and sour, enhances the flavor of the soup; 6g small red dates, sweet and soft, replenishing qi, nourishing blood and calming the mind, balancing the sour taste of wolfberry, adding sweetness and nourishing effect to the soup; 4g lentils, which have a fresh and tender taste, can strengthen the spleen and eliminate dampness, and enrich the nutritional content of the soup; Codonopsis pilosula 4g, Cordyceps militaris 4g; 4g of Chinese Angelica sinensis, nourishing and nourishing, because too much is difficult to absorb, so it is just enough for the human body to absorb its nutrients; 2g of Gastrodia elata; 2g of ginseng. Ginseng greatly replenishes vital energy, while gastrodia elata calms wind and stops convulsions, and has a strong medicinal effect. This ratio just makes them work and will not conflict with the overall tonic effect of the soup.

[0024] In a preferred embodiment, step S7 specifically includes the following steps: The health-preserving stew soup prepared in step S7 is put into a special packaging bag, and a modern mechanical seal is introduced to ensure that the packaging is well sealed. The soup bag is stored in a dry, ventilated, and cool place, avoiding direct sunlight and a humid environment.

[0025] How to cook healthy stew: When stewing the healthy stew, coix seed, lentil and red bean are put in first because they are more resistant to cooking. The stewing time is 40 minutes. Coix seed and red bean, which account for the largest proportion, build the overall soft and mellow taste of the soup, and 4g of lentil stewed with coix seed and red bean can prevent the soup base from being too sticky. Step 2: After stewing for 40 minutes, add lotus rice, lily, yam and other hardy ingredients and continue stewing for 30 minutes. Step 3: Add Cordyceps militaris, Gastrodia elata, Codonopsis pilosula, Ginseng, and Angelica sinensis and continue to simmer for 40 minutes; Finally, add wolfberry seeds and red dates and simmer for 10 minutes.

[0026] This step of adding ingredients, combined with the proportion of raw materials for health-preserving stews, can make the various flavors of the ingredients blend more harmoniously, and ensure that the medicinal properties of the herbs are fully exerted while avoiding over-strengthening or destruction of the medicinal properties.

[0027] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0028] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for stewing soup for health preservation, characterized in that: The following steps are involved: Step S1: picking raw materials: picking mushrooms grown in the deep mountains and forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan as raw materials for health-preserving stews; Step S2: Selection: The raw materials for health-preserving stew are selected by using the unique method of selecting raw materials, namely the five senses selection method, so that the strictly selected velvet antler mushrooms, tea tree mushrooms, Agaricus blazei, morels, enokitake mushrooms, shiitake mushrooms, boletus, and abalone mushrooms can be used as fresh raw materials for health-preserving stew; Step S3: Mushroom classification: classify the selected fresh mushrooms for health-preserving stew; Step S4: cleaning: placing the sorted fresh mushrooms in salt water and soaking them for 20 to 30 minutes. After the soaking time is up, gently rinse the surface with running water to remove the dirt and impurities attached to the surface of the mushrooms. At the same time, use a soft brush to gently scrub the gaps and folds of the mushrooms that are difficult to clean; Step S5: First drying: Classify the mushrooms with water stains after washing in step S4 and dry them in the sun. Porcupine, tea tree mushroom, enoki mushroom, morel, wood ear, white fungus and bamboo fungus need to be exposed to the sun for 2-3 days, 6-8 hours a day, because their fungi are thin and have moderate water content. The mushrooms of Agaricus blazei, Boletus edulis, Shiitake mushrooms and Pleurotus eryngii are thicker and have a slightly higher water content, so they need to be exposed to the sun for 3-5 days, 7-9 hours a day, and the drying time should be between 9 am and 4 pm. Step S6: second sunning and drying: the bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red date, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula dried raw materials, which have been sun-dried to remove excess moisture in step S5, are sun-dried again to maintain a dry state during subsequent mixing, and the sun-dried time is 2 to 3 days, 5 to 6 hours per day, and the sun-dried time is: 12 to 14 o'clock when the sun is directly exposed; Step S7: Ingredients: The dried mushrooms are mixed according to the traditional production techniques of health-preserving stews and the taste, aroma, efficacy, properties and flavors of various ingredients and medicinal materials are comprehensively considered; Step S8: Packaging: Put the prepared stew ingredients into special packaging bags and use modern machinery to seal the bags.

2. A method for stewing soup for health preservation according to claim 1, characterized in that: Step S1 specifically includes the following steps: The time for collecting mushrooms in the deep mountains and forests of Xiushan, Wushan, Chengkou, Qianjiang and Yongchuan is: It is the time in autumn when the mushrooms have just matured, the cap has not fully unfolded, the edges are rolled inward, and the gills are clearly visible; The method of picking mushrooms is: use the tip of a sickle to pick out the bottom of the mushroom, gently shake the mushroom body and then remove it.

3. The method for stewing soup for health preservation according to claim 1, characterized in that: Step S2 specifically includes the following steps: The "five senses selection method" combines the five senses of sight, smell, touch, taste and hearing to select raw materials through seeing, smelling, touching, tasting and hearing. ① The selection of fresh raw materials for velvet antler mushroom, tea tree mushroom, Agaricus blazei, morel, enokitake, shiitake, boletus and king oyster mushroom is as follows: Deer antler mushroom: Look, the cap is complete, the stem is solid, and the color is light yellow to light brown; touch, the mushroom surface is smooth and tender; smell, the smell is fresh and natural, without pungent smell; Tea Tree Agrocybe: Look, the cap is complete, hemispherical, brown or brown in color, uniform and natural; touch, the texture is firm and elastic; smell, it contains a light woody fragrance; Agaricus blazei: Look, the shape is complete, the cap is not fully opened, the color is dark brown or tan; touch, the surface is smooth and elastic; smell, the mushroom fragrance is strong, no peculiar smell; Morels: Look, they are large, with thick flesh, regular pits, clear texture, dark brown or light brown color, and feel tough and elastic. Shimeji mushrooms: Look, the cap is round and full, the stem is uniform in thickness, the color is white or light gray, uniform and natural; touch, the texture is firm and elastic; Shiitake mushrooms: Look, the cap is thick and complete, the gills are neat and dense, the color is brown or dark brown, and the distribution is even; touch, the texture is hard, elastic and not soft; smell, the aroma is rich and natural, without any peculiar or pungent smell; Boletus: Look, the cap is thick, the gills are dense, and the color is brown, yellow or brown; smell, the smell is fresh and natural, without peculiar smell or musty smell; touch, the texture is firm, not rotten or soft; Abalone: ​​Look, the cap is round, the edge is rolled inward, and the color is milky white; touch; the texture is firm, and it rebounds slightly when pressed; smell, it has a light almond fragrance, no peculiar smell or pungent smell; ② The selection of bamboo fungus, black fungus, white fungus, yellow flower, wolfberry seed, red dates, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula is as follows: Bamboo fungus: Look, the color of the bamboo fungus is slightly yellow, the shape is complete, and the cap is wide; touch, the texture is dry and easy to break; Fungus: Look, the shape of the flower is complete, the edges are neat, the ear petals are stretched, the color is dark brown or dark brown, and the surface is shiny; Listen, the texture is light and crisp, and there is a slight crisp sound when pressed; Tremella: Look, the flowers are large and loose, the flesh is thick, and the ear pieces are intact; touch, it is easy to break when pinched; Yellow flowers: Look, the color is golden, natural and uniform, the petals are complete, and there are no obvious black spots or discoloration; Wolfberry seeds: Look, the seeds are full, uniform in size, dark red in color, and shiny on the surface; touch, the texture is hard, dry and not sticky; taste, the taste is slightly sweet and sour; smell, the taste is natural and fresh, without sulfur smell; Red dates: Look, the skin is intact, without damage, insect bites or black spots, and the color is ruddy and shiny; touch, the flesh is full and springs back when lightly pinched; taste, the taste is sweet and soft; Smell: natural date fragrance, no pungent smell; Cordyceps militaris: Look, the color is golden or golden yellow or orange yellow, the shape is complete, without cracks or fragments; touch, it feels dry and thorough, without any dampness; Gastrodia elata: Look, the appearance is intact, without obvious damage and mildew, the color is yellowish white to light yellow brown; touch, the texture is solid and not easy to break; smell, there is a smell commonly known as "horse urine smell"; listen, tap lightly and there is a crisp echo; Ginseng: Look, the ginseng has a tight and clear bowl, fine and deep horizontal lines, and is light yellow-brown or brown-yellow; touch, the texture is hard but not brittle; smell, it has a light earthy smell, without pungent sour taste; Lily: The petals should be thick, complete, uniform in size, and creamy yellow or light brown in color; they should feel dry, brittle, and hard to the touch; they should smell light, sweet, and fragrant; Yellow flower: straight and thick, dark yellow in color, evenly distributed; dry to the touch, no dampness, with a natural yellow flower fragrance, no pungent odor; Lotus rice: Look, the grains are full and uniform, light yellow; smell, it has a light lotus fragrance, no peculiar smell; touch, it feels dry, and there is a crisp sound when shaking; Job's tears: Look, the individual is small, the groove in the middle is thin, and it is beige; smell, it has a pure rice fragrance; Lentils: Look, the length of the grain is 7-8mm, the thickness is 1mm, and it is light white; touch, the texture is hard, smell, there is a light bean fragrance, no peculiar smell; Adzuki beans: Look, the granules are short, thick and fat, light red or bright red in color; touch, they feel dry, without lumps or adhesions; Angelica: Look, the taproot is thick, long and full, the skin is yellow-brown, and the cross section is yellow-white; touch, the texture is soft and tough; taste, it tastes sweet, spicy, and slightly bitter; Yam: Look, the flesh is firm, the texture is fine, the skin is light yellowish white, touch, the texture is hard, and it doesn't stick to your hands; listen, it makes a crisp sound when you break it with your hands; Codonopsis: Look, the root is straight, uniform in thickness, with few branches, and the root head has many warty protrusions of stem scars and bud scars, commonly known as "lion's head"; touch, the texture is soft and slightly hard; taste, the taste is slightly sweet; Then you can complete the selection of health-preserving soup ingredients.

4. The method for stewing soup for health preservation according to claim 1, characterized in that: Step S3 specifically includes the following steps: When classifying the selected fresh mushrooms for health-preserving stews, they need to be classified according to their different sizes and water absorption. At the same time, larger fungi such as Abalone and Shiitake need to be cut into appropriate small pieces or slices.

5. The method for stewing soup for health preservation according to claim 1, characterized in that: Step S4 specifically includes the following steps: When washing the soaked mushrooms, avoid rubbing them hard to avoid damaging their structure or causing nutrient loss.

6. The method for stewing soup for health preservation according to claim 1, characterized in that: Step S6 specifically includes the following steps: The dried raw materials of bamboo fungus, black fungus, white fungus, chrysanthemum, wolfberry seed, red dates, cordyceps militaris, gastrodia elata, ginseng, lily, lotus seed, coix seed, lentil, red bean, angelica, yam and codonopsis pilosula, which have been free of excess moisture, are spread out again to maintain a dry state when adding subsequent ingredients. Because the time for spreading is from 12 to 14 o'clock when the sun is directly exposed, and the light intensity is high during this period, they need to be covered with gauze to avoid sun exposure. At the same time, during the spreading process, they should be turned over in time, every 2-3 hours, and for thicker and larger mushrooms and medicinal materials, the frequency of turning can be appropriately increased to once every 1-2 hours.

7. The method for stewing soup for health preservation according to claim 1, characterized in that: Step S7 specifically includes the following steps: The ratio of the health-preserving stew ingredients is: 10g coix seed, 10g red bean, 6g yam, which can strengthen the spleen and stomach, 4g lily, 5g lotus rice, 4g wolfberry seeds, 6g red dates, 4g lentil, 4g Codonopsis pilosula, 4g Cordyceps militaris, 4g Angelica sinensis, 2g Gastrodia elata and 2g ginseng.

8. The method for stewing soup for health preservation according to claim 1, characterized in that: Step S7 specifically includes the following steps: The health-preserving stew soup prepared in step S7 is put into a special packaging bag, and a modern mechanical seal is introduced to ensure that the packaging is well sealed. The soup bag is stored in a dry, ventilated, and cool place, avoiding direct sunlight and a humid environment.