A herbal soup
By reasonably combining and crafting herbs with different functions, herbal soup ingredients with multiple functions are prepared, which solves the problem of single formula of traditional herbal soup ingredients and improves the taste and health care effect of the soup ingredients.
Patent Information
- Application Number
- CN202411922356.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-04-04
AI Technical Summary
Traditional herbal soup ingredients have a single formula and cannot meet the diverse health needs. The effect of removing dampness, strengthening the spleen, moistening the lungs, etc. is not significant enough.
By reasonably combining herbs with different functions, including sugar foods, Polygonatum, Poria cocos, peach kernels, orange peel, licorice, coix seed, angelica, water chestnut, and kudzu root, herbal soup ingredients with multiple functions are prepared by stewing and drying.
This combination method enhances the effects of each component, reduces the adverse reactions that may be brought by a single component, improves the taste and flavor of the soup, makes it easier to accept and persist in eating, and thus better plays its health care role.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of herbal soup preparation, and in particular relates to a herbal soup. Background Art
[0002] With the improvement of people's living standards and the enhancement of health awareness, the requirements for diet are not limited to satisfying the desire for food, but more attention is paid to its nutritional and health-care effects. Herbal soup ingredients, as a traditional dietary form added to soup, have a long history and wide application in the field of health care. Traditional herbal soup ingredients mainly rely on a few common herbal plants, such as wolfberry and red dates. Although these ingredients have certain nutritional value, the single formula leads to the relatively limited efficacy of the soup ingredients, which cannot meet people's diverse health needs. For example, soup ingredients with wolfberry and red dates as the main ingredients may focus mainly on nourishing qi and blood, but for other health needs, such as removing dampness, strengthening the spleen, and moistening the lungs, the effect is not significant enough. Summary of the invention
[0003] The object of the present invention is to provide a herbal soup base to solve the problems raised in the above background technology.
[0004] To achieve the above purpose, the present invention provides the following technical solution: an herbal soup base, comprising, by weight, 5-15 parts of carbohydrate food, 10-20 parts of polygonatum, 8-18 parts of tuckahoe, 3-12 parts of peach kernel, 6-14 parts of tangerine peel, 4-10 parts of licorice, 10-18 parts of coix seed, 6-16 parts of angelica, 8-16 parts of Euryale ferox, and 8-18 parts of kudzu root.
[0005] Preferably, by weight, it includes 9 parts of carbohydrate food, 17 parts of polygonatum, 16 parts of tuckahoe, 8 parts of peach kernel, 9 parts of tangerine peel, 6 parts of licorice, 14 parts of coix seed, 12 parts of angelica, 13 parts of Euryale ferox, and 15 parts of kudzu root.
[0006] Preferably, the sugar food is one of white sugar and crystal sugar.
[0007] A herbal soup specifically comprises the following steps: S1. Wash polygonatum, tuckahoe, peach kernel, tangerine peel, liquorice, coix seed, angelica, Euryale ferox, and kudzu root respectively, dry them and set aside, and cut the larger raw materials into appropriate pieces; S2. Take the processed raw materials, add an appropriate amount of water, the weight of the water is 6-12 times the total weight of the raw materials, first boil the water with high heat, then turn to low heat to stew, stir in time during the stewing process to prevent sticking to the pot and local overheating leading to component destruction, and add sugar food to the stewed soup, stir evenly, so that the sugar food is completely dissolved; S3, continuously heating to concentrate the stewed soup; S4, drying the prepared and concentrated soup to obtain a solid powdered health-preserving composition.
[0008] Preferably, in step S2, the mixture is first boiled over high heat and then simmered over low heat for 1-2 hours, and the stewing liquid is filtered, the residue is retained, and an appropriate amount of water is added to the residue again, the weight of the water is 3-5 times the weight of the residue, and then boiled over high heat and simmered over low heat for 0.5-1 hour, and the two stewing liquids are combined after filtering.
[0009] Preferably, in step S3, the stewed soup is concentrated to 1 / 2-3 / 4 of its original volume by continuous heating as the water evaporates continuously.
[0010] Preferably, the drying process in step S4 is spray drying, with an inlet temperature of 150-180°C and an outlet temperature of 70-90°C.
[0011] Compared with the prior art, the present invention has the following beneficial effects: By rationally matching herbal plants with different functions, Angelica sinensis is combined with peach kernel. Angelica sinensis can replenish blood and promote blood circulation, while peach kernel can promote blood circulation and remove blood stasis. The combination of the two can not only replenish blood but also remove blood stasis, so that blood stasis can be removed and new blood can be generated. Poria cocos and Coix seed are combined to enhance the effects of promoting diuresis and removing dampness, strengthening the spleen and stopping diarrhea. Polygonatum odoratum is combined with licorice. Polygonatum odoratum nourishes yin and moistens dryness, while licorice moistens the lungs and relieves cough and harmonizes the properties of the medicines. The two work synergistically to better exert the effect of moistening the lungs and relieving cough. This combination method enhances the effects of each ingredient while reducing the adverse reactions that may be caused by a single ingredient.
[0012] The addition of carbohydrate foods adds sweetness to the soup, improves the taste of the soup and makes it more delicious. At the same time, ingredients such as polygonatum and tangerine peel have a unique aroma, which gives the soup a strong herbal flavor and increases appetite. This good taste and flavor makes it easier for people to accept and insist on eating it, thereby better playing its health-care role. DETAILED DESCRIPTION
[0013] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0014] The present invention provides a herbal soup base; Raw material preparation: all raw materials are strictly quality inspected, such as checking whether the appearance of the herbal plants is intact and whether there is any mold, and testing the content of their active ingredients, etc., to ensure that they meet the relevant quality standards and hygiene requirements, and wash the polygonatum, tuckahoe, peach kernel, tangerine peel, licorice, coix seed, angelica, Euryale ferox, and kudzu root separately to remove surface impurities and dust. After washing, the raw materials are dried in the air or dried with low-temperature drying equipment to remove moisture and ensure the dryness of the raw materials.
[0015] Pretreatment: For larger raw materials, such as Pueraria root, use a knife to cut them into blocks or slices of appropriate size to better release the active ingredients during the subsequent stewing process. Mix the processed raw materials according to the formula ratio and mix them evenly for later use.
[0016] Stewing: Put the mixed ingredients into a stewing container, such as a stainless steel pot or ceramic casserole, boil them over high heat first, then simmer over low heat for 1-2 hours, and filter to get the stewing liquid. Keep the residue and add an appropriate amount of water to the residue again. The weight of the water should be 3-5 times the weight of the residue. Boil them over high heat and simmer for 0.5-1 hour. Filter and combine the two stewing liquids. Stir at appropriate times during the stewing process. The stirring frequency can be every 10-20 minutes to ensure that the ingredients are evenly heated to prevent sticking to the pot and local overheating that may cause destruction of the ingredients. After the stewing is completed, add sugar foods and stir until the sugar foods are completely dissolved to make the soup have an appropriate sweetness.
[0017] Concentration: Continue to heat the stewed soup over low heat while stirring constantly to allow the water to evaporate gradually. As the water continues to evaporate, the stewed soup will be concentrated to 1 / 2-3 / 4 of its original volume. During the concentration process, closely observe the state of the soup to prevent excessive concentration from burning or loss of ingredients.
[0018] Drying treatment: The concentrated soup is added into a spray dryer for drying at an inlet temperature of 150-180°C and an outlet temperature of 70-90°C to obtain a solid powdered health-preserving soup composition. The prepared herbal soup is packaged. Aseptic packaging materials, such as food-grade plastic bottles or packaging bags, can be used for sealed packaging. The herbal soup is used as a soup base and other ingredients, such as chicken, ribs, vegetables, etc., are added to stew together into a nutritious soup. This not only increases the taste and flavor of the soup, but also further enhances its nutritional value and health-preserving effect.
[0019] How to consume herbal soup: The 65g package of this product can be mixed with about 2500ml of water, and the 39g small family package can be mixed with about 1500ml of water. It can be used with other daily meat ingredients to make soup (or vegetarian soup ingredients). The meat ingredients and ingredients: salt, yam, chestnut, ginger, red dates, wolfberry and other auxiliary ingredients are put into the soup at the same time; Add this product, rice wine, meat ingredients, about 500 grams of yam, 500 grams of chestnuts, 5-6 slices of ginger, about 10 wolfberries, 5 red dates, and an appropriate amount of salt. Put all the ingredients into a clay pot with the water level 2-3 cm higher than the ingredients. Boil over high heat, then simmer over medium heat for 30 minutes before serving. 39 grams of soup is enough for 2-4 people, and 65 grams of soup is enough for 6-8 people.
[0020] Through the synergistic effect of multiple herbs, the human body is comprehensively conditioned to achieve the goals of removing dampness, strengthening the spleen, harmonizing qi and blood, and normalizing the functions of internal organs. The polygonatum, poria, coix seed, etc. in the formula have the effects of nourishing yin and moistening dryness, strengthening the spleen and removing dampness, which can regulate the body's water metabolism and balance the yin and yang in the body; angelica, peach kernel, etc. have the effect of promoting blood circulation and removing blood stasis, which can promote the circulation of qi and blood, prevent qi and blood stasis, thereby maintaining the normal circulation and balance of qi and blood in the human body, and have beneficial effects on the human body from multiple aspects, thus achieving the purpose of health care.
[0021] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A herbal soup base, characterized in that: Calculated by weight, it includes 5-15 parts of carbohydrate food, 10-20 parts of polygonatum, 8-18 parts of tuckahoe, 3-12 parts of peach kernel, 6-14 parts of tangerine peel, 4-10 parts of liquorice, 10-18 parts of coix seed, 6-16 parts of angelica, 8-16 parts of Euryale ferox, and the balance is kudzu root.
2. The herbal soup base according to claim 1, characterized in that: Calculated by weight, the invention comprises 9 parts of carbohydrate food, 17 parts of polygonatum, 16 parts of tuckahoe, 8 parts of peach kernel, 9 parts of tangerine peel, 6 parts of liquorice, 14 parts of coix seed, 12 parts of angelica, 13 parts of euryale seed and 15 parts of kudzu root.
3. The herbal soup base according to claim 1, characterized in that: The sugar food is one of white sugar and rock sugar.
4. The herbal soup base according to any one of claims 1 to 3, characterized in that: The preparation process of the herbal soup specifically comprises the following steps: S1. Wash polygonatum, tuckahoe, peach kernel, tangerine peel, liquorice, coix seed, angelica, Euryale ferox, and kudzu root respectively, dry them and set aside, and cut the large-sized raw materials into appropriate pieces; S2. Take the processed raw materials, add an appropriate amount of water, the weight of the water is 6-12 times the total weight of the raw materials, first boil the water with high heat, then turn to low heat to stew, stir in time during the stewing process to prevent sticking to the pot and local overheating leading to component destruction, and add sugar food to the stewed soup, stir evenly, so that the sugar food is completely dissolved; S3, continuously heating to concentrate the stewed soup; S4, drying the prepared and concentrated soup to obtain a solid powdered health-preserving composition.
5. The herbal soup base according to claim 4, characterized in that: In step S2, the medicine is first boiled over high heat and then simmered over low heat for 1-2 hours, and the stewing liquid is obtained by filtering, the medicinal residue is retained, and an appropriate amount of water is added to the medicinal residue again, the weight of the water is 3-5 times the weight of the medicinal residue, and then boiled over high heat and simmered over low heat for 0.5-1 hour, and the two stewing liquids are combined after filtering.
6. The herbal soup base according to claim 4, characterized in that: In step S3, the stewed soup is concentrated to 1 / 2-3 / 4 of its original volume by continuous heating as the water evaporates continuously.
7. The herbal soup base according to claim 4, characterized in that: The drying process in step S4 is spray drying, with an inlet temperature of 150-180°C and an outlet temperature of 70-90°C.