CN104855914A - Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor - Google Patents
Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor Download PDFInfo
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- CN104855914A CN104855914A CN201510248621.6A CN201510248621A CN104855914A CN 104855914 A CN104855914 A CN 104855914A CN 201510248621 A CN201510248621 A CN 201510248621A CN 104855914 A CN104855914 A CN 104855914A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000003247 decreasing effect Effects 0.000 title abstract 3
- 240000008042 Zea mays Species 0.000 claims abstract description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 235000005822 corn Nutrition 0.000 claims abstract description 20
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 11
- 244000178993 Brassica juncea Species 0.000 claims abstract description 11
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 11
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 11
- 239000010231 banlangen Substances 0.000 claims abstract description 11
- 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
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 241000411851 herbal medicine Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 244000247747 Coptis groenlandica Species 0.000 claims description 9
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 9
- 240000004638 Dendrobium nobile Species 0.000 claims description 9
- 239000003507 refrigerant Substances 0.000 claims description 9
- 244000028550 Auricularia auricula Species 0.000 claims description 8
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 8
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 8
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 8
- 235000018365 Momordica dioica Nutrition 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241001523681 Dendrobium Species 0.000 abstract 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 230000003832 immune regulation Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
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- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
Classifications
-
- 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a cool and refreshing chafing dish soup base capable of decreasing internal heat and a preparation method therefor. The cool and refreshing chafing dish soup base consists of the following raw materials in parts by weight: 30-40 parts of old duck soup, 6-8 parts of tomatoes, 5-7 parts of lotus roots, 3-5 parts of corns, 1-3 parts of bitter gourds, 3-5 parts of glutinous rice, 6-7 parts of Chinese yam, 3-4 parts of funguses, 1-3 parts of chrysanthemum flowers, 2-4 parts of dendrobium, 2-4 parts of radix isatidis, 2-4 parts of leaf mustard, 3-5 parts of lilies, 1-3 parts of corn stigmas, 4-6 parts of radishes, 2-3 parts of rhizoma coptidis, 2-4 parts of rhizoma anemarrhenae, 2-4 parts of ginger slices, 2-4 parts of capsicum frutescens, 1-2 parts of cooking wine, 1-3 parts of bay leaves, 3-5 parts of soy sauce, 2-3 parts of five spices, 1-2 parts of green onions, 2-4 parts of vinegar, 1-2 parts of chicken essences and 4-6 parts of salts. The Chinese herbal medicines of the chrysanthemum flowers, the dendrobium, the radix isatidis, the leaf mustard, the corn stigmas, the rhizoma coptidis and the rhizoma anemarrhenae are added into the old duck soup, and medicinal and edible raw materials are reasonably collocated, so that the cool and refreshing chafing dish soup base has the medicinal values of strengthening immune regulation, appetizing and tonifying spleen, improving looks, and preserving health, is fragrant in taste and good in internal heat decreasing effect.
Description
Technical field
The present invention relates to field of food, specifically belong to a kind of and refrigerantly fall fiery soup for chafing dish and preparation method thereof.
Background technology
Chafing dish is very welcome on the market of China, and especially in the winter time, men and women, old and young, relatives and friends are round reeky chafing dish, eat while heat, eat conveniently, but problem is also following, the heat of chafing dish is very large, and people are much more edible easily to get angry.As everyone knows, the quality of chafing dish and taste depend on the bed material of chafing dish, and China is vast in territory, and the taste that the people of various places like also there are differences.Therefore commercially there is various different chafing dish bottom flavorings, while pursuit chafing dish delicious food, also pay attention to the requirement played health.With the addition of a lot of Chinese herbal medicine in prior art in chafing dish bottom flavorings, people can be allowed courageously relieved edible, also do not worry that blocked shot brings the worry of getting angry.
Summary of the invention
The present invention is to overcome weak point of the prior art, and provide a kind of preparation method simple, fragrant odour is strong, excellent taste, and the one of reduction thermal energy is refrigerant falls fiery soup for chafing dish and preparation method thereof.
The present invention is achieved through the following technical solutions:
One is refrigerant falls fiery soup for chafing dish, is made up of: old duck soup 30-40 part, tomato 6-8 part, lotus rhizome 5-7 part, corn 3-5 part, balsam pear 1-3 part, glutinous rice 3-5 part, Chinese yam 6-7 part, auricularia auriculajudae 3-4 part, chrysanthemum 1-3 part, stem of noble dendrobium 2-4 part, Radix Isatidis 2-4 part, leaf mustard 2-4 part, lily 3-5 part, corn stigma 1-3 part, radish 4-6 part, coptis 2-3 part, wind-weed 2-4 part, ginger splices 2-4 part, hot millet 2-4 part, cooking wine 1-2 part, spiceleaf 1-3 part, soy sauce 3-5 part, spiced 2-3 part, green onion 1-2 part, vinegar 2-4 part, chickens' extract 1-2 part, salt 4-6 part the raw material of following weight portion.
Described one is refrigerant falls fiery soup for chafing dish, is made up of the raw material of following weight portion: old duck soup 35 parts, tomato 7 parts, lotus rhizome 6 parts, corn 4 parts, 2 parts, balsam pear, 4 parts, glutinous rice, Chinese yam 6.5 parts, 3.5 parts, auricularia auriculajudae, chrysanthemum 2 parts, the stem of noble dendrobium 3 parts, Radix Isatidis 3 parts, 3 parts, leaf mustard, lily 4 parts, corn stigma 2 parts, radish 5 parts, the coptis 2.5 parts, the wind-weed 3 parts, ginger splices 3 parts, cooking wine 1.5 parts, spiceleaf 2 parts, 4 parts, soy sauce, spices 2.5 parts, green onion 1.5 parts, vinegar 3 parts, chickens' extract 1.5 parts, salt 5 parts.
The refrigerant preparation method falling fiery soup for chafing dish, comprises the following steps:
(1), by tomato, lotus rhizome, corn, balsam pear, glutinous rice, Chinese yam, auricularia auriculajudae, lily, radish clean dice, then add old duck soup stew boil 30-50 minute;
(2), by chrysanthemum, the stem of noble dendrobium, Radix Isatidis, leaf mustard, corn stigma, the coptis, wind-weed slow fire decoct 2-3 hour, cooling, filter and remove residue obtains Chinese herbal medicine fluid;
(3), by step 1, step 2 mix with other remaining ingredients, boiled with very hot oven, slow fire boiling 20-30 minute, cooling, packs.
Beneficial effect of the present invention is as follows:
The present invention is by entering the Chinese herbal medicine of old duck Tang Neijia chrysanthemum, the stem of noble dendrobium, Radix Isatidis, leaf mustard, corn stigma, the coptis, the wind-weed, the material matching of integration of drinking and medicinal herbs is reasonable, not only there is the medicine strengthening immunological regulation, Appetizing spleen-tonifying, beauty and health care etc. and support value, fragrant taste, has and well falls fiery effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
One is refrigerant falls fiery soup for chafing dish, is made up of the raw material of following weight portion: old duck soup 35 parts, tomato 7 parts, lotus rhizome 6 parts, corn 4 parts, 2 parts, balsam pear, 4 parts, glutinous rice, Chinese yam 6.5 parts, 3.5 parts, auricularia auriculajudae, chrysanthemum 2 parts, the stem of noble dendrobium 3 parts, Radix Isatidis 3 parts, 3 parts, leaf mustard, lily 4 parts, corn stigma 2 parts, radish 5 parts, the coptis 2.5 parts, the wind-weed 3 parts, ginger splices 3 parts, cooking wine 1.5 parts, spiceleaf 2 parts, 4 parts, soy sauce, spices 2.5 parts, green onion 1.5 parts, vinegar 3 parts, chickens' extract 1.5 parts, salt 5 parts.
The refrigerant preparation method falling fiery soup for chafing dish, comprises the following steps:
(1), by tomato, lotus rhizome, corn, balsam pear, glutinous rice, Chinese yam, auricularia auriculajudae, lily, radish clean dice, then add old duck soup stew boil 30-50 minute;
(2), by chrysanthemum, the stem of noble dendrobium, Radix Isatidis, leaf mustard, corn stigma, the coptis, wind-weed slow fire decoct 2-3 hour, cooling, filter and remove residue obtains Chinese herbal medicine fluid;
(3), by step 1, step 2 mix with other remaining ingredients, boiled with very hot oven, slow fire boiling 20-30 minute, cooling, packs.
Claims (3)
1. one kind is refrigerantly fallen fiery soup for chafing dish, it is characterized in that, be made up of the raw material of following weight portion: old duck soup 30-40 part, tomato 6-8 part, lotus rhizome 5-7 part, corn 3-5 part, balsam pear 1-3 part, glutinous rice 3-5 part, Chinese yam 6-7 part, auricularia auriculajudae 3-4 part, chrysanthemum 1-3 part, stem of noble dendrobium 2-4 part, Radix Isatidis 2-4 part, leaf mustard 2-4 part, lily 3-5 part, corn stigma 1-3 part, radish 4-6 part, coptis 2-3 part, wind-weed 2-4 part, ginger splices 2-4 part, hot millet 2-4 part, cooking wine 1-2 part, spiceleaf 1-3 part, soy sauce 3-5 part, spiced 2-3 part, green onion 1-2 part, vinegar 2-4 part, chickens' extract 1-2 part, salt 4-6 part.
2. one according to claim 1 is refrigerant falls fiery soup for chafing dish, it is characterized in that being made up of the raw material of following weight portion: old duck soup 35 parts, tomato 7 parts, lotus rhizome 6 parts, corn 4 parts, 2 parts, balsam pear, 4 parts, glutinous rice, Chinese yam 6.5 parts, 3.5 parts, auricularia auriculajudae, chrysanthemum 2 parts, the stem of noble dendrobium 3 parts, Radix Isatidis 3 parts, 3 parts, leaf mustard, lily 4 parts, corn stigma 2 parts, radish 5 parts, the coptis 2.5 parts, the wind-weed 3 parts, ginger splices 3 parts, cooking wine 1.5 parts, spiceleaf 2 parts, 4 parts, soy sauce, spices 2.5 parts, green onion 1.5 parts, vinegar 3 parts, chickens' extract 1.5 parts, salt 5 parts.
3. the refrigerant preparation method falling fiery soup for chafing dish according to claim 1, is characterized in that, comprise the following steps:
(1), by tomato, lotus rhizome, corn, balsam pear, glutinous rice, Chinese yam, auricularia auriculajudae, lily, radish clean dice, then add old duck soup stew boil 30-50 minute;
(2), by chrysanthemum, the stem of noble dendrobium, Radix Isatidis, leaf mustard, corn stigma, the coptis, wind-weed slow fire decoct 2-3 hour, cooling, filter and remove residue obtains Chinese herbal medicine fluid;
(3), by step 1, step 2 mix with other remaining ingredients, boiled with very hot oven, slow fire boiling 20-30 minute, cooling, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510248621.6A CN104855914A (en) | 2015-05-17 | 2015-05-17 | Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510248621.6A CN104855914A (en) | 2015-05-17 | 2015-05-17 | Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor |
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| Publication Number | Publication Date |
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| CN104855914A true CN104855914A (en) | 2015-08-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510248621.6A Pending CN104855914A (en) | 2015-05-17 | 2015-05-17 | Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor |
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| CN (1) | CN104855914A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN114246324A (en) * | 2021-11-29 | 2022-03-29 | 纪周才 | Preparation method of medicinal and edible tea soup sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090674A (en) * | 2009-12-10 | 2011-06-15 | 南开大学滨海学院 | Fresh soup and preparation method thereof |
| CN103859400A (en) * | 2014-03-11 | 2014-06-18 | 同福碗粥股份有限公司 | Old duck soup health-maintaining porridge and preparation method thereof |
| CN104366185A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for clearing heat and reducing internal heat |
| CN104489582A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Duck soup health hotpot seasoning |
| CN104585692A (en) * | 2015-01-09 | 2015-05-06 | 秦保献 | Alkaline hotpot condiment and preparation method thereof |
-
2015
- 2015-05-17 CN CN201510248621.6A patent/CN104855914A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090674A (en) * | 2009-12-10 | 2011-06-15 | 南开大学滨海学院 | Fresh soup and preparation method thereof |
| CN103859400A (en) * | 2014-03-11 | 2014-06-18 | 同福碗粥股份有限公司 | Old duck soup health-maintaining porridge and preparation method thereof |
| CN104366185A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for clearing heat and reducing internal heat |
| CN104489582A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Duck soup health hotpot seasoning |
| CN104585692A (en) * | 2015-01-09 | 2015-05-06 | 秦保献 | Alkaline hotpot condiment and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN114246324A (en) * | 2021-11-29 | 2022-03-29 | 纪周才 | Preparation method of medicinal and edible tea soup sauce |
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Application publication date: 20150826 |
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