Body building and bone strengthening cattle and sheep bone marrow soup and making method thereof

Abstract

The invention discloses cattle and sheep bone marrow soup capable of building bodies and strengthening bones and a making method thereof.The cattle and sheep bone marrow soup comprises sheep treasures, sheep placentas, sheep heads, sheep hoofs, sheep marrow bones or cattle marrow bones, and the making method comprises the steps that raw materials are taken according to the weight part and soaked for 60-90 minutes, and then repeated cleaning is conducted; taking angelica sinensis, cinnamon and amomum kravanh in parts by weight, and putting into a sealed material box with a plurality of small holes; putting the raw materials and the auxiliary materials into a pressure cooker, and adding clear water which is 5-7 times of the total weight of the raw materials and the auxiliary materials for boiling; decocting with big fire for 15-30 minutes, and then decocting with small fire for 80-100 hours; and taking out the sealing box in which the ingredients are placed, and filtering out residues in the pot to obtain the cattle and sheep bone marrow soup. Compared with the prior art, the invention has the advantages of rich nutrition, scientific preparation, obvious effect, delicious taste and the like, and can meet the requirements of people on healthy diet. Particularly, the ligament growth promoting effect is achieved, the blank of human ligament growth food is filled, and wide market prospects and application values are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically refers to a beef and mutton bone marrow soup for strengthening the body and bones and its production method. Background Art

[0002] With the continuous improvement of people's living standards, the demand for healthy diets is also increasing day by day. The human body is composed of 206 bones and more than 900 ligaments connected together. In daily diet, milk can supplement calcium, carbohydrates can supply energy, and protein helps to build muscle. However, there has always been a blank in foods specifically for growing ligaments (commonly known as tendons). It should be noted that the strength ratio of ligaments to muscles is more than ten times, and its importance is self-evident. Currently, there is a lack of foods on the market that can effectively promote ligament growth, and the bone marrow soup of the present invention just fills this blank in human foods for growing ligaments.

[0003] Currently, there are a wide variety of bone marrow soup products on the market, but most of them have the following problems: First, the formula is single and the nutritional components are not rich enough; second, the production method is not scientific enough, resulting in relatively large loss of nutritional components; third, the efficacy is not obvious, and it cannot effectively play the roles of strengthening the body and bones, etc. Summary of the Invention

[0004] The present invention aims to solve the above technical problems and provides a beef and mutton bone marrow soup for strengthening the body and bones and its production method.

[0005] To solve the above technical problems, the technical solution provided by the present invention is: A beef and mutton bone marrow soup for strengthening the body and bones, including raw materials and ingredients. The raw materials, by weight, include: 900 - 1000 parts of sheep shank bones;

[0006] The ingredients, by weight, include: 1 - 5 parts of angelica, 1 - 8 parts of cinnamon, and 1 - 10 parts of cardamom.

[0007] Further, the raw materials, by weight, include: 1000 parts of sheep shank bones;

[0008] The ingredients, by weight, include: 1 part of angelica, 2 parts of cinnamon, and 5 parts of cardamom.

[0009] A beef and mutton bone marrow soup for strengthening the body and bones, including raw materials and ingredients. The raw materials, by weight, include: 10 - 50 parts of sheep testicles, 10 - 50 parts of sheep placenta, 20 - 80 parts of sheep head, 20 - 80 parts of sheep hoof, 800 - 900 parts of sheep shank bones;

[0010] The ingredients, by weight, include: 1 - 5 parts of angelica, 1 - 8 parts of cinnamon, and 1 - 10 parts of cardamom.

[0011] Further, the raw materials by weight include: 10 parts of sheep testicles, 20 parts of sheep placenta, 30 parts of sheep head, 40 parts of sheep hoof, and 900 parts of sheep shank bones;

[0012] The ingredients by weight include: 1 part of angelica, 2 parts of cinnamon, and 5 parts of cardamom.

[0013] A beef and mutton bone marrow soup for strengthening the body and strengthening bones, including raw materials and ingredients. The raw materials by weight include: 900 - 1000 parts of beef shank bones;

[0014] The ingredients by weight include: 1 - 5 parts of angelica, 1 - 8 parts of cinnamon, and 1 - 10 parts of cardamom.

[0015] Further, the raw materials by weight include: 1000 parts of beef shank bones;

[0016] The ingredients by weight include: 1 part of angelica, 2 parts of cinnamon, and 5 parts of cardamom.

[0017] A method for making a beef and mutton bone marrow soup for strengthening the body and strengthening bones, comprising the following steps:

[0018] Step 1: Take the raw materials according to the weight portions for soaking for 60 - 90 minutes, and then wash repeatedly;

[0019] Step 2: Take angelica, cinnamon, and cardamom according to the weight portions and put them into a sealed ingredient box with multiple small holes;

[0020] Step 3: Put the above - mentioned raw materials and ingredients into a pressure cooker, and add 5 - 7 times the total weight of water for boiling;

[0021] Step 4: After boiling over high heat for 15 - 30 minutes, turn to low heat and continue boiling for 80 - 100 hours;

[0022] Step 5: Take out the sealed box containing the ingredients, and then filter out the residues in the pot to obtain the beef and mutton bone marrow soup.

[0023] The advantages of the present invention compared with the prior art are as follows:

[0024] 1. Rich in nutrition:

[0025] The beef and mutton bone marrow soup of the present invention contains rich nutritional components such as protein, calcium, and phosphorus, which can meet the human body's needs for various nutrients. At the same time, the addition of raw materials such as sheep testicles and sheep placenta in the formula further increases the nutritional value of the soup.

[0026] 2. Scientific production:

[0027] The high-pressure cooking method can fully release the nutrients in the raw materials in a short time, while avoiding the loss of nutrients. The use of sealed material boxes not only ensures the efficacy of the ingredients, but also facilitates the subsequent residue filtration.

[0028] 3. Significant efficacy:

[0029] The Chinese medicinal materials in the formula cooperate with the raw materials such as cattle and sheep bone marrow to strengthen the body and bones. In particular, it has a promoting effect on the growth of ligaments, filling the gap of human ligament growth food.

[0030] 4. Delicious taste:

[0031] The carefully cooked beef and mutton bone marrow soup has a mellow taste and delicious flavor, which can satisfy people's taste buds. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a test report diagram of Example 1 of a beef and sheep bone marrow soup for strengthening the body and bones and a preparation method thereof of the present invention. DETAILED DESCRIPTION

[0033] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0034] Working principle of the present invention:

[0035] The beef and sheep bone marrow soup for strengthening the body and bones of the present invention is mainly composed of raw materials and ingredients in a specific proportion. The raw materials include sheep bone, sheep treasure, sheep placenta, sheep head, sheep hoof, beef bone, etc. These raw materials are rich in nutrients such as protein, calcium, phosphorus, etc., especially the bone marrow contains a large amount of substances beneficial to the human body. The ingredients include Chinese medicinal materials such as angelica, cinnamon, cardamom, etc., which have the effects of nourishing blood and activating blood circulation, warming the middle and dispersing cold, removing dampness and promoting qi. By boiling the raw materials and ingredients in a pressure cooker for a specific time, various nutrients are fully integrated, so as to make beef and sheep bone marrow soup with the effects of strengthening the body and strengthening bones. DETAILED DESCRIPTION

[0037] 1. Raw material preparation

[0038] (1) Prepare 900-1000 portions of lamb shank bones by weight.

[0039] (2) When other raw materials need to be added, prepare 10-50 portions of sheep treasure, 10-50 portions of sheep placenta, 20-80 portions of sheep head, 20-80 portions of sheep hoof, and 800-900 portions of sheep shank bone. Also, choose fresh and high-quality raw materials.

[0040] (3) For the formula of beef shanks, prepare 900 - 1000 parts of beef shanks.

[0041] The above three options are used separately.

[0042] (4) Prepare 1 - 5 parts of angelica, 1 - 8 parts of cinnamon, and 1 - 10 parts of cardamom according to weight. Ensure the quality and purity of the Chinese medicinal materials.

[0043] 2. Soaking and cleaning

[0044] Soak the prepared raw materials for 60 - 90 minutes. Soaking can allow the blood and impurities in the raw materials to seep out fully, improving the quality of the soup. After soaking, wash the raw materials repeatedly to ensure cleanliness and hygiene.

[0045] 3. Ingredient processing

[0046] Put angelica, cinnamon, and cardamom into a sealed ingredient box with multiple small holes. This can allow the medicinal effects of the Chinese medicinal materials to be released fully during the boiling process, while also preventing the Chinese medicinal materials from mixing into the soup, facilitating subsequent residue filtration.

[0047] 4. Boiling

[0048] Put the processed raw materials and ingredients into a pressure cooker, and add 5 - 7 times the total weight of water for boiling. First, boil over high heat for 15 - 30 minutes to quickly raise the temperature of the soup, and then turn to low heat and continue boiling for 80 - 100 hours. Long - term low - heat boiling can allow the nutrients in the raw materials to dissolve fully in the soup, improving the nutritional value of the soup.

[0049] 5. Residue treatment

[0050] After boiling is completed, take out the sealed box containing the ingredients, and then filter out the residues in the pot to obtain the beef and sheep bone marrow soup that strengthens the body and bones. Tools such as a strainer can be used for residue filtration to ensure the smooth taste of the soup.

[0051] In the actual production process, adjustments can be made according to different needs and tastes. For example, the dosage of the ingredients can be increased or decreased appropriately to adjust the taste and efficacy of the soup. At the same time, appropriate seasonings such as salt and pepper can also be added to the soup to enhance the taste.

[0052] In summary, the beef and sheep bone marrow soup that strengthens the body and bones and its production method of the present invention have the advantages of rich nutrition, scientific production, significant efficacy, and delicious taste, and can meet people's needs for healthy diet. Especially, it has a promoting effect on the growth of ligaments, filling the gap of human foods for growing ligaments, and has broad market prospects and application value.

[0053] Example:

[0054] Example 1:

[0055] 1. Raw material preparation: 950 parts of lamb shank bones; Ingredients: 3 parts of angelica, 5 parts of cinnamon, 8 parts of cardamom.

[0056] 2. Soaking and cleaning: Soak the lamb shank bones for 75 minutes and change the water twice during this period. After soaking, rinse the lamb shank bones repeatedly with clean water to ensure the removal of blood and impurities.

[0057] 3. Ingredient processing: Put angelica, cinnamon and cardamom into a sealed ingredient box with multiple small holes.

[0058] 4. Boiling: Put the processed lamb shank bones and the sealed ingredient box containing the ingredients into a pressure cooker, and add 6 times the total weight of the lamb shank bones of clean water. First, boil over high heat for 20 minutes, and then turn to low heat and continue boiling for 90 hours.

[0059] 5. Residue processing: After boiling, take out the sealed ingredient box, and then filter out the residues in the pot with a strainer to obtain the lamb marrow soup that strengthens the body and builds strong bones.

[0060] Table 1 Nutritional composition table of Example 1

[0061]

[0062]

[0063] Example 2:

[0064] 1. Raw material preparation: 30 parts of lamb testicles, 30 parts of lamb placenta, 50 parts of lamb head, 60 parts of lamb hoof, 850 parts of lamb shank bones; Ingredients: 2 parts of angelica, 4 parts of cinnamon, 7 parts of cardamom.

[0065] 2. Soaking and cleaning: Soak the lamb testicles, lamb placenta, lamb head, lamb hoof and lamb shank bones separately for 80 minutes, and stir constantly during the soaking process to allow the blood to seep out fully. After soaking, rinse each one clean with clean water.

[0066] 3. Ingredient processing: Put angelica, cinnamon and cardamom into a sealed ingredient box with multiple small holes.

[0067] 4. Boiling: Put the processed various raw materials and the sealed ingredient box containing the ingredients into a pressure cooker, and add 6.5 times the total weight of the raw materials of clean water. After boiling over high heat for 25 minutes, turn to low heat and boil for 95 hours.

[0068] 5. Residue processing: After boiling, take out the sealed ingredient box, and then filter out the residues in the pot with a fine strainer to obtain the nutrient-rich lamb marrow soup.

[0069] Table 2 Nutritional composition table of Example 2

[0070] Item Per 100 g % of Nutrient Reference Value Energy 658 kJ 7％ Protein 32.5g 62％ Fat 0.6g 1％ Carbohydrate 1.8g 1％ Sodium 1000 mg 52％

[0071] Example 3:

[0072] 1. Raw material preparation: 980 parts of beef shank bones; Ingredients: 4 parts of angelica, 6 parts of cinnamon, 9 parts of cardamom.

[0073] 2. Soaking and cleaning: Soak the beef shank bones for 85 minutes and change the water three times during soaking. After soaking, rinse the beef shank bones with running water to ensure they are clean.

[0074] 3. Ingredient processing: Put angelica, cinnamon and cardamom into a sealed ingredient box with multiple small holes.

[0075] 4. Boiling: Put the beef shank bones and the sealed ingredient box into a pressure cooker and add 5.5 times the total weight of the beef shank bones of water. First, boil over high heat for 22 minutes, and then turn to low heat and boil for 98 hours.

[0076] 5. Residue treatment: After boiling, take out the sealed ingredient box, and then filter the residue in the pot with a filter gauze to obtain a delicious beef marrow soup.

[0077] Table 3 Nutritional composition table of Example 3

[0078] Item Per 100 g % of Nutrient Reference Value Energy 660 kJ 7％ Protein 34.0g 62％ Fat 0.7g 1％ Carbohydrate 1.9g 1％ Sodium 1100 mg 56％

[0079] Comparative Example 1:

[0080] 1. Raw material preparation: 900 parts of lamb shank bones; Ingredients: Only add 10 parts of cinnamon, without angelica and cardamom.

[0081] 2. Soaking and cleaning: Soak the lamb shank bones for 60 minutes and then rinse with water.

[0082] 3. Boiling: Put the lamb shank bones and cinnamon directly into a pressure cooker and add 5 times the total weight of the lamb shank bones of water. After boiling over high heat for 15 minutes, turn to low heat and boil for 80 hours.

[0083] 4. Residue treatment: After boiling, directly pour out the soup without filtering the residue.

[0084] Comparative Example 2:

[0085] 1. Raw material preparation:

[0086] 1000 parts of lamb shank bones; Ingredients: Randomly add some common seasonings such as salt, pepper, star anise, etc., without angelica, cinnamon and cardamom.

[0087] 2. Soaking and cleaning: Soak the lamb shank bones for 90 minutes and clean them.

[0088] 3. Boiling: Put the sheep shank bones and seasonings into a common pot, add 4 times the total weight of the sheep shank bones of clear water, and boil over medium heat for 5 hours.

[0089] 4. Residue treatment: Scoop out the larger residues with a strainer.

[0090] Combined with Examples 1-3 and Comparative Examples 1-2, referring to Figure 1 , in the mutton and beef bone marrow soup in the examples, due to the use of raw materials such as sheep shank bones, sheep treasures, sheep placentas, sheep heads, sheep hooves, beef shank bones, etc. in specific proportions and ingredients such as angelica, cinnamon, cardamom, etc., the nutritional components are rich. It contains rich nutrients such as protein, calcium, and phosphorus, and the addition of traditional Chinese medicines makes the soup have the effects of nourishing blood and promoting blood circulation, warming the middle and dispelling cold, promoting qi and removing dampness, etc., and the tonic effect on the human body is obvious. The comparative examples use common seasonings instead of traditional Chinese medicine ingredients. Although it may increase the taste of the soup to a certain extent, it is far inferior to the examples in terms of nutritional components and health care effects. These seasonings mainly play a role in flavoring and cannot provide specific health care effects for the human body like traditional Chinese medicines.

[0091] The mutton and beef bone marrow soup in the examples has the functions of strengthening the body and bones, and especially has a promoting effect on the growth of ligaments, filling the gap of human long ligament foods; the effects in the comparative examples are relatively weak and cannot achieve the effects of the synergistic action of multiple traditional Chinese medicines in the examples.

[0092] Experimental example:

[0093] Experimental purpose: To explore the effects of mutton and beef bone marrow soup on the growth of bones and ligaments of SD rats.

[0094] Experimental subjects: Select a number of healthy SD rats and randomly divide them into an experimental group and a control group.

[0095] Experimental preparation:

[0096] 1. Strictly boil the sheep bone marrow soup according to Example 1 and conduct appropriate concentration and treatment for quantitative feeding of SD rats.

[0097] 2. Prepare ordinary feed and water for the control group.

[0098] Experimental process:

[0099] 1. Add a certain amount of sheep bone marrow soup to the daily diet of the SD rats in the experimental group for a continuous period, such as two months.

[0100] 2. The SD rats in the control group are only given ordinary feed and water.

[0101] Experimental detection indexes:

[0102] 1. Regularly measure the basic physiological indexes of SD rats such as body weight and body length.

[0103] 2. After the experiment, the SD rats were dissected to observe the morphological and structural changes of bones and ligaments. Through professional detection means, such as X-ray, tissue section, etc., indicators such as bone density, ligament thickness and strength were measured.

[0104] 3. Detect the biochemical indicators related to bone and ligament growth in the blood of SD rats, such as the contents of calcium, phosphorus, collagen, etc.

[0105] Experimental results:

[0106] 1. During the experiment, the body weights of the SD rats in the experimental group increased normally, and their body lengths may have increased to a certain extent. The growth of the SD rats in the control group was relatively stable.

[0107] 2. After dissection, it was found that the SD rats in the experimental group had higher bone density, more compact bone structure, and thicker and more elastic ligaments. The bones and ligaments of the SD rats in the control group were relatively weaker.

[0108] 3. The blood test results showed that the contents of calcium, phosphorus, collagen, etc. in the blood of the SD rats in the experimental group were significantly higher than those in the control group, indicating that the beef and mutton bone marrow soup played a positive promoting role in the bone and ligament growth of the SD rats.

[0109] In summary, the embodiments of the present invention are significantly superior to the comparative examples in terms of nutritional components, scientificity of production methods, efficacy and taste, and have broad market prospects and application values.

[0110] The above describes the present invention and its implementation manners, and this description is not restrictive. The actual structure is not limited thereto. Generally speaking, if those of ordinary skill in the art are inspired by it and without departing from the gist of the present invention creation, and design similar structural manners and embodiments to this technical solution without creative efforts, they shall fall within the protection scope of the present invention.

Claims

1. A beef and sheep bone marrow soup for strengthening the body and bones, comprising raw materials and ingredients, characterized in that: The raw materials include, by weight: 900-1000 parts of sheep bones; The ingredients include, by weight: 1-5 parts of angelica, 1-8 parts of cinnamon bark, and 1-10 parts of cardamom.

2. The beef and sheep bone marrow soup for strengthening the body and bones according to claim 1, characterized in that: The raw materials include, by weight: 1000 parts of sheep bones; The ingredients include, by weight: 1 part of angelica, 2 parts of cinnamon bark and 5 parts of cardamom.

3. The beef and sheep bone marrow soup for strengthening the body and bones according to claim 1, characterized in that: The invention comprises raw materials and ingredients, wherein the raw materials include, by weight: 10-50 parts of sheep treasure, 10-50 parts of sheep placenta, 20-80 parts of sheep head, 20-80 parts of sheep hoof, and 800-900 parts of sheep bone; The ingredients include, by weight: 1-5 parts of angelica, 1-8 parts of cinnamon bark, and 1-10 parts of cardamom.

4. The beef and sheep bone marrow soup for strengthening the body and bones according to claim 3, characterized in that: The raw materials include, by weight: 10 parts of sheep treasure, 20 parts of sheep placenta, 30 parts of sheep head, 40 parts of sheep hoof, and 900 parts of sheep shank bone; The ingredients include, by weight: 1 part of angelica, 2 parts of cinnamon bark and 5 parts of cardamom.

5. A beef and sheep bone marrow soup for strengthening the body and bones, comprising raw materials and ingredients, characterized in that: The raw materials include, by weight: 900-1000 parts of beef shank bones; The ingredients include, by weight: 1-5 parts of angelica, 1-8 parts of cinnamon bark, and 1-10 parts of cardamom.

6. The beef and sheep bone marrow soup for strengthening the body and bones according to claim 1, characterized in that: The raw materials include, by weight: 1000 parts of beef shank bones; The ingredients include, by weight: 1 part of angelica, 2 parts of cinnamon bark and 5 parts of cardamom.

7. A method for preparing beef and sheep bone marrow soup for strengthening the body and bones, characterized in that: The following steps are involved: Step 1: Soak the raw materials according to their weight for 60-90 minutes, and then wash them repeatedly; Step 2: Take angelica, cinnamon and cardamom according to weight, and put them into a sealed material box with multiple small holes; Step 3: Put the above raw materials and ingredients into the pressure cooker, add 5-7 times the total amount of water and boil; Step 4: After simmering over high heat for 15-30 minutes, turn to low heat and continue simmering for 80-100 hours; Step 5: Take out the sealed box containing the ingredients, and then filter out the residue in the pot to get the beef and mutton bone marrow soup.

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