CN104222208A - Bone soup spring roll capable of reducing phlegm and preparation method thereof - Google Patents

Abstract

The invention discloses bone soup spring roll capable of reducing phlegm, which is prepared from the following raw materials in parts by weight: 30-40 parts of wheat flour, 6-8 parts of nutritive additives, 6-10 parts of red beans, 3-5 parts of mangos, 6-8 parts of cabbages, 8-12 parts of pork chop soup, 6-9 parts of coprinus comatus, 3-4 parts of black dates, 2-3 parts of aloe peels, 3-4 parts of purple yams, 0.7-2.1 parts of sweet-scented osmanthus, 1-2.6 parts of Tanakaea omeiensis, 1.4-2.5 parts of Omei linden root-barks, 0.7-1.7 parts of flatstem milkvetch seeds, 0.4-1.4 parts of Chinese hibiscus leaves, 1-2.3 parts of Angelica keiskei and 1-2.1 parts of kadsura pepper stems. The ingredients, such as pork chop soup, coprinus comatus and black dates, are added in stuffing of the bone soup spring roll capable of reducing phlegm, so that the taste and the nutritive value of the bone soup spring roll capable of reducing phlegm are enriched; the bone soup spring roll further includes various healthcare ingredients, such as purple yams, sweet-scented osmanthus, Chinese hibiscus leaves and Angelica keiskei, and is endowed with the good effects of removing toxicity for detumescence, diffusing accumulation and regulating vital energy, detoxifying and nourishing spleen, dispelling cold and stagnation, preventing phlegm from forming and stopping coughing.

Description

One is reduced phlegm bone soup spring roll and preparation method thereof

Technical field

The present invention relates to a kind of health care to reduce phlegm bone soup spring roll, particularly relate to one and to reduce phlegm bone soup spring roll and preparation method thereof.

Background technology

Breakfast is the longest apart from the time of last dinner, and generally more than 12 hours, the glycogen approach exhaustion stored in body, should supplement, in time in order to avoid there is hypoglycemia.Blood sugar concentration there will be hunger lower than normal value, and the excitability of brain decreases, slow in reacting, and notice can not be concentrated.So, breakfast skipping, or the quality and quantity of breakfast is inadequate, easily causes the deficiency of energy and nutrient, reduces the efficiency of work mornings, study.Spring roll, as traditional breakfast of China, is subject to everybody liking, but the unicity of its kind and nutritional labeling, the living standard requirement that people are more and more higher can not be met.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide one and to reduce phlegm bone soup spring roll and preparation method thereof.

The present invention is achieved by the following technical solutions:

One is reduced phlegm bone soup spring roll, is made up of the raw material of following weight portion:

Wheat flour 30-40, nourishing additive agent 6-8, red bean 6-10, mango 3-5, Chinese cabbage 6-8, rib soup 8-12, coprinus comatus 6-9, dateplum persimmon 3-4, aloe skin 2-3, fragrant taro 3-4, sweet osmanthus 0.7-2.1, Tanakea omeiensis Nakai 1-2.6, omei linden root-bark 1.4-2.5, semen astragali complanati 0.7-1.7, Chinese hibiscus leaf 0.4-1.4, Angelica Keiskei 1-2.3, caulis piperis futokadsurae 1-2.1;

Described nourishing additive agent is made up of following raw materials in part by weight:

Jiang Ye 1-1.5, bamboo shoot 0.5-1.7, American lotus 1-1.7, mulberry leaf 1.2-1.7, lemon-grass 0.5-1, water chestnut juice 6-7, wild rice stem 5-7, agrocybe 4-5, green tea 2-3;

Preparation method is:

(1) Jiang Ye, the Chinese medicine such as bamboo shoot, American lotus add 5-6 times of water, decoct 25-30 minute, filter residue obtains liquid, spray-dried traditional Chinese medicine powder;

(2) wild rice stem chopping, agrocybe bubble is sent out, and enter oil cauldron and stir-fry a moment together with wild rice stem silk, pour water chestnut juice and green tea into, little fire simmers to dry, removes green tea, agrocybe, and leftover materials are dried and pulverized, and merge, to obtain final product with traditional Chinese medicine powder;

To reduce phlegm the preparation method of bone soup spring roll, it is characterized in that comprising the following steps:

(1) by concentrated after the Chinese herbal medicine 4-5 times floodings such as the Tanakea omeiensis Nakai of described weight portion, omei linden root-bark, after solution to be concentrated cooling, spray-dried traditional Chinese medicine powder; Wheat flour adds rib soup, suitable quantity of water and salt, is kneaded into dough after being fully uniformly mixed, and then rolls into the bone soup spring roll wrapping that reduces phlegm;

(2) red bean soaks 6-7 hour, takes out, mixes and mince, obtain jujube beans mud, the stoning of mango borehole, insert jujube beans mud, upper oven cooking cycle 3-4 minute with stoning dateplum persimmon, takes out jujube beans mud, merges with nourishing additive agent, stand-by;

(3) fragrant taro is diced, and coprinus comatus mixes with aloe skin minces, and mixes pot fumigate 15-20 minute with fragrant taro fourth; Chinese cabbage is cleaned and dries, and is sprinkled into salt, traditional Chinese medicine powder, sweet osmanthus, multi-salting 2-3 days, takes out, and chopping is stand-by;

(4), after above-mentioned steps gained fillings being mixed with leftover materials, with the bone soup spring roll wrapping parcel that reduces phlegm, get product; The shaping bone soup spring roll that reduces phlegm was carried out quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C, and the quick-frozen time is 25-30 minute, by the bone soup spring roll finishing and packing that reduces phlegm good for quick-frozen, and cryopreservation below-6 DEG C.

Advantage of the present invention is:

The bone soup spring roll filling that reduces phlegm of the present invention adds the compositions such as rib soup, coprinus comatus, dateplum persimmon, has enriched reduce phlegm bone soup spring roll mouthfeel and nutritive value; Also containing plurality kinds of health care composition, as fragrant taro, sweet osmanthus, Chinese hibiscus leaf, the adding of Angelica Keiskei, impart the good removing toxicity for detumescence of the present invention, loosely long-pendingly to regulate the flow of vital energy, tonifying spleen of detoxifying, loose cold broken knot, preventing phlegm from forming and stopping coughing effect.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1:

One is reduced phlegm bone soup spring roll, is made up of the raw material of following weight portion (jin):

Wheat flour 30, nourishing additive agent 8, red bean 10, mango 3, Chinese cabbage 6, rib soup 12, coprinus comatus 9, dateplum persimmon 4, aloe skin 2, fragrant taro 4, sweet osmanthus 2, Tanakea omeiensis Nakai 2, omei linden root-bark 2.5, semen astragali complanati 0.7, Chinese hibiscus leaf 1, Angelica Keiskei 1, caulis piperis futokadsurae 1.3;

Described nourishing additive agent is made up of following raw materials in part by weight:

Jiang Ye 1, bamboo shoot 0.5, American lotus 1, mulberry leaf 1.2, lemon-grass 0.5, water chestnut juice 6, wild rice stem 5, agrocybe 4, green tea 2;

Preparation method is:

(1) Jiang Ye, the Chinese medicine such as bamboo shoot, American lotus add 5 times of water, decoct 25 minutes, filter residue obtains liquid, spray-dried traditional Chinese medicine powder;

(2) wild rice stem chopping, agrocybe bubble is sent out, and enter oil cauldron and stir-fry a moment together with wild rice stem silk, pour water chestnut juice and green tea into, little fire simmers to dry, removes green tea, agrocybe, and leftover materials are dried and pulverized, and merge, to obtain final product with traditional Chinese medicine powder;

To reduce phlegm the preparation method of bone soup spring roll, comprise the following steps:

(1) by Chinese herbal medicines such as the Tanakea omeiensis Nakai of described weight portion, omei linden root-barks with concentrated after 4 times of floodings, after solution to be concentrated cooling, spray-dried traditional Chinese medicine powder; Wheat flour adds rib soup, suitable quantity of water and salt, is kneaded into dough after being fully uniformly mixed, and then rolls into the bone soup spring roll wrapping that reduces phlegm;

(2) red bean soaks 6 hours, takes out, mixes and mince, obtain jujube beans mud, the stoning of mango borehole, insert jujube beans mud, upper oven cooking cycle 3 minutes with stoning dateplum persimmon, takes out jujube beans mud, merges with nourishing additive agent, stand-by;

(3) fragrant taro is diced, and coprinus comatus mixes with aloe skin minces, and mixes pot stifling 15 minutes with fragrant taro fourth; Chinese cabbage is cleaned and dries, and is sprinkled into salt, traditional Chinese medicine powder, sweet osmanthus, multi-salting 2 days, takes out, and chopping is stand-by;

(4), after above-mentioned steps gained fillings being mixed with leftover materials, with the bone soup spring roll wrapping parcel that reduces phlegm, get product; The shaping bone soup spring roll that reduces phlegm was carried out quick-frozen in 10 minutes, and quick freezing temperature is-10 DEG C, and the quick-frozen time is 25 minutes, by the bone soup spring roll finishing and packing that reduces phlegm good for quick-frozen, and cryopreservation below-6 DEG C.

Claims (2)

1. reduce phlegm a bone soup spring roll, it is characterized in that being made up of the raw material of following weight portion:

Wheat flour 30-40, nourishing additive agent 6-8, red bean 6-10, mango 3-5, Chinese cabbage 6-8, rib soup 8-12, coprinus comatus 6-9, dateplum persimmon 3-4, aloe skin 2-3, fragrant taro 3-4, sweet osmanthus 0.7-2.1, Tanakea omeiensis Nakai 1-2.6, omei linden root-bark 1.4-2.5, semen astragali complanati 0.7-1.7, Chinese hibiscus leaf 0.4-1.4, Angelica Keiskei 1-2.3, caulis piperis futokadsurae 1-2.1;

Described nourishing additive agent is made up of following raw materials in part by weight:

Jiang Ye 1-1.5, bamboo shoot 0.5-1.7, American lotus 1-1.7, mulberry leaf 1.2-1.7, lemon-grass 0.5-1, water chestnut juice 6-7, wild rice stem 5-7, agrocybe 4-5, green tea 2-3;

Preparation method is:

(1) Jiang Ye, the Chinese medicine such as bamboo shoot, American lotus add 5-6 times of water, decoct 25-30 minute, filter residue obtains liquid, spray-dried traditional Chinese medicine powder;

(2) wild rice stem chopping, agrocybe bubble is sent out, and enter oil cauldron and stir-fry a moment together with wild rice stem silk, pour water chestnut juice and green tea into, little fire simmers to dry, removes green tea, agrocybe, and leftover materials are dried and pulverized, and merge, to obtain final product with traditional Chinese medicine powder.

2. the preparation method of a kind of bone soup spring roll that reduces phlegm according to claim 1, is characterized in that comprising the following steps:

(1) by concentrated after the Chinese herbal medicine 4-5 times floodings such as the Tanakea omeiensis Nakai of described weight portion, omei linden root-bark, after solution to be concentrated cooling, spray-dried traditional Chinese medicine powder; Wheat flour adds rib soup, suitable quantity of water and salt, is kneaded into dough after being fully uniformly mixed, and then rolls into the bone soup spring roll wrapping that reduces phlegm;

(2) red bean soaks 6-7 hour, takes out, mixes and mince, obtain jujube beans mud, the stoning of mango borehole, insert jujube beans mud, upper oven cooking cycle 3-4 minute with stoning dateplum persimmon, takes out jujube beans mud, merges with nourishing additive agent, stand-by;

(3) fragrant taro is diced, and coprinus comatus mixes with aloe skin minces, and mixes pot fumigate 15-20 minute with fragrant taro fourth; Chinese cabbage is cleaned and dries, and is sprinkled into salt, traditional Chinese medicine powder, sweet osmanthus, multi-salting 2-3 days, takes out, and chopping is stand-by;

(4), after above-mentioned steps gained fillings being mixed with leftover materials, with the bone soup spring roll wrapping parcel that reduces phlegm, get product; The shaping bone soup spring roll that reduces phlegm was carried out quick-frozen in 10-15 minute, and quick freezing temperature is-10--15 DEG C, and the quick-frozen time is 25-30 minute, by the bone soup spring roll finishing and packing that reduces phlegm good for quick-frozen, and cryopreservation below-6 DEG C.