CN103478788A - Preparation method of kidney-nourishing and health-preserving soup flavor - Google Patents
Preparation method of kidney-nourishing and health-preserving soup flavor Download PDFInfo
- Publication number
- CN103478788A CN103478788A CN201210188411.9A CN201210188411A CN103478788A CN 103478788 A CN103478788 A CN 103478788A CN 201210188411 A CN201210188411 A CN 201210188411A CN 103478788 A CN103478788 A CN 103478788A
- Authority
- CN
- China
- Prior art keywords
- parts
- kidney
- beef
- preparation
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 235000019634 flavors Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 239000009636 Huang Qi Substances 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- 235000008434 ginseng Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 235000013409 condiments Nutrition 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 244000270834 Myristica fragrans Species 0.000 abstract 2
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 239000001702 nutmeg Substances 0.000 abstract 2
- 239000003814 drug Substances 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of a kidney-nourishing and health-preserving soup flavor, which is prepared from scallion, bruised ginger, garlic, Chinese prickly ash powder, anise powder, monosodium glutamate, dahurian angelica root, nutmeg, amomum globosum loureiro, Chinese yam, gen-seng, radix astragali, and beef, and is characterized by being composed of following raw materials in parts by weight: 10 to 20 parts of scallion, 10 to 20 parts of bruised ginger, 10 to 20 parts of garlic, 10 to 20 parts of Chinese prickly ash powder, 3 to 5 parts of anise powder, 2 to 6 parts of dahurian angelica root, 3 to 8 parts of nutmeg, 6 to 8 parts of amomum globosum loureiro, 200 to 300 parts of Chinese yam, 6 to 8 parts of gin-seng, 4 to 8 parts of radix astragali, and 500 to 1000 parts of beef. The kidney-nourishing and health-preserving soup flavor has the advantages of simple preparation method, user-friendliness, and adoption of pure natural flavors and traditional Chinese medicine herbs, makes people to enjoy the food, and has the functions of moistening lungs, tonifying livers, invigorating spleens, and increasing appetite.
Description
Technical field
The present invention relates to a kind of preparation method of condiment, belong to field of food, especially a kind of preparation method of kidney-nourishing health preserving soup condiment.
Background technology
At present, soup condiment on market is a lot, but function but, mouth is for being all popular taste, raising along with people's living standard, when investigating different taste, people advocate time requirement of safety, nutrition, health care contour level, and more and more stronger, cause a kind of preparation method's of kidney-nourishing health preserving soup condiment generation.
Summary of the invention
The object of the invention is to overcome the deficiency of prior art, a kind of preparation method of kidney-nourishing health preserving soup condiment is provided.Its preparation method is simple, easy to use, adopts pure natural condiment and Chinese medicinal material, and what people were eaten is relieved, has the effect of moistening lung, beneficial liver, spleen benefiting and stimulating the appetite simultaneously.
Technical scheme of the present invention is: a kind of kidney-nourishing health preserving soup condiment by green onion, Jiang Mo, garlic, zanthoxylum powder, star aniseed powder, monosodium glutamate, the root of Dahurain angelica, meat kowtow, grass is kowtowed, Chinese yam, ginseng, the Radix Astragali, beef are made, it is characterized in that: the proportioning of each raw material is: green onion 10-20, Jiang Mo 10-20, garlic 10-20, zanthoxylum powder 10-20, star aniseed powder 3-5, root of Dahurain angelica 2-6, meat are kowtowed 3-8, grass is kowtowed 6-8, Chinese yam 200-300, ginseng 6-8, Radix Astragali 4-8, beef 500-1000.
Its preparation method: by above-mentioned condiment and in medicinal boiling water clean up standby, then beef is put in the bone slaughterhouse, get again that green onion, Jiang Mo, garlic, zanthoxylum powder, star aniseed powder, monosodium glutamate, the root of Dahurain angelica, meat are kowtowed, grass is kowtowed, Chinese yam, ginseng, the Radix Astragali wrap and put in the bone slaughterhouse with bundle, first big fire infusion 20-30 minute, within less fiery infusion 2-3 hour, beef and former soup can be carried out, pull beef out and cut into slices, adding former soup is edible.
The invention has the beneficial effects as follows: preparation method is simple, easy to use, adopts pure natural condiment and Chinese medicinal material, and what people were eaten is relieved, has the effect of moistening lung, beneficial liver, spleen benefiting and stimulating the appetite simultaneously.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1 gets that green onion 20 grams, Jiang Mo 20 grams, garlic 20 grams, zanthoxylum powder 10 grams, star aniseed powder 5 grams, the root of Dahurain angelica 5 grams, meat are kowtowed 6 grams, grass is kowtowed 6 grams, Chinese yam 200 grams, ginseng 8 grams, the Radix Astragali 5 grams, beef 1000 grams.Above-mentioned condiment and in medicinal boiling water clean up standby, then beef is put in the bone slaughterhouse, get again that green onion, Jiang Mo, garlic, zanthoxylum powder, star aniseed powder, monosodium glutamate, the root of Dahurain angelica, meat are kowtowed, grass is kowtowed, Chinese yam, ginseng, the Radix Astragali wrap and put in the bone slaughterhouse with bundle, first big fire infusion 20-30 minute, within less fiery infusion 2-3 hour, beef and former soup can be carried out, pull beef out and cut into slices, adding former soup is edible.
Claims (1)
1. a kidney-nourishing health preserving soup condiment, by green onion, Jiang Mo, garlic, zanthoxylum powder, star aniseed powder, monosodium glutamate, the root of Dahurain angelica, meat kowtow, grass is kowtowed, Chinese yam, ginseng, the Radix Astragali, beef are made, it is characterized in that: the proportioning of each raw material is: green onion 10-20, Jiang Mo 10-20, garlic 10-20, zanthoxylum powder 10-20, star aniseed powder 3-5, root of Dahurain angelica 2-6, meat are kowtowed 3-8, grass is kowtowed 6-8, Chinese yam 200-300, ginseng 6-8, Radix Astragali 4-8, beef 500-1000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210188411.9A CN103478788A (en) | 2012-06-11 | 2012-06-11 | Preparation method of kidney-nourishing and health-preserving soup flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210188411.9A CN103478788A (en) | 2012-06-11 | 2012-06-11 | Preparation method of kidney-nourishing and health-preserving soup flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478788A true CN103478788A (en) | 2014-01-01 |
Family
ID=49819650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210188411.9A Pending CN103478788A (en) | 2012-06-11 | 2012-06-11 | Preparation method of kidney-nourishing and health-preserving soup flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478788A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187899A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Stomach-strengthening digestion-helping beef soup base and processing method thereof |
| CN104522700A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Rehmannia glutinosa libosch heat-clearing blood-cooling type beef and preparing method thereof |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
-
2012
- 2012-06-11 CN CN201210188411.9A patent/CN103478788A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187899A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Stomach-strengthening digestion-helping beef soup base and processing method thereof |
| CN104522700A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Rehmannia glutinosa libosch heat-clearing blood-cooling type beef and preparing method thereof |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |