CN105724928A - Production method of health care soup - Google Patents

Abstract

A production method of a health care soup comprises component proportion, production and consumption. The method is as below: 1, component proportion (by weight): 750g of fish head, 250 grams of bean curd, 5-8g of Chinese wolfberry, 2g of Codonopsis pilosula, 5-10g of ginger, 3-5g of salt, 20g of yellow rice wine, 15 g of onion and 0.8-1.2g of pepper; 2, a production method: (1) washing the fish head and frying the fish head with oil in a pan, dicing the bean curd, washing Chinese wolfberry, slicing ginger, and cutting onion into sections; (2), adding the fish head and ginger slices into a red stoneware boiler, and adding water to 10-15cm higher than the materials; (3) simmering for 30 min with strong fire, removing floating foam, adding bean curd, Chinese wolfberry and Codonopsis pilosula, and simmering slowly for about 1 h; and (4) when the soup is milky white, adding the yellow rice wine, white pepper and onion sections, taking the soup out of the boiler 10 minutes later and pouring the soup into a container; and 3, a consumption method: eating the soup with ingredients 1-2 times a week.

Description

A kind of manufacture method of health preserving soup

Technical field

The present invention relates to the soup product of a kind of health preserving QI invigorating, specifically disclose the manufacture method of a kind of health preserving soup.

Background technology

Owing to economic develops rapidly, the living standard of people is greatly improved, and the level of material life is also improved constantly by people, is not only satisfied with particularly in diet aspect and simply has enough to eat and wear but more focus on the nutritive value of food.In order to cater to the ever-increasing health preserving idea of modern, occurring in that many novel diet programs for the purpose of health preserving on the market, most common of which mode is exactly medicated diet.But owing to the price of general restaurant traditional Chinese medicinal meals is high, people are also merely able to eat once in a while and can not incorporate in daily life, thus medicated diet cannot farthest play the effectiveness of its health preserving.

Summary of the invention

The present invention is aiming at the problems referred to above, provides the manufacture method of a kind of health preserving soup for consumers in general especially middle-aged and elderly people, including: component proportion, making and eating method；One, component proportion (by weight): fish head 750 grams, bean curd 250 grams, Fructus Lycii 5～8 grams, Radix Codonopsis 2 grams, 5～10 grams of Rhizoma Zingiberis Recens, salt 3～5 grams, cooking wine 20 grams, chive 15 grams, white pepper powder 0.8～1.2 gram；Two, manufacture method: (1), by said ratio, fries after being cleaned by fish head in pot, and slicing block after bean curd is clean, Fructus Lycii is placed in clean empty bowl after cleaning, and Rhizoma Zingiberis Recens is cut into slices, and chive is cut into long section；(2) putting in purple casserole by the fish head handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(3) stew 30 minutes, during fish head medium well, remove offscum, add bean curd, Fructus Lycii and Radix Codonopsis then little fire and stew about 1 hour slowly；(4) when soup gradually becomes milky, put into yellow wine, salt, white pepper powder and the onion parts cut, just can take the dish out of the pot after ten minutes and contain into vessel；Three, eating method: eating for 1-2 time weekly, soup eats together with material.

Rationally, raw material is conveniently easy to get the collocation of these soup product, and it is relieved that oneself makes safety, delicious in taste is of high nutritive value all-ages, is the health preserving soup product eaten very much.

Detailed description of the invention

Below in conjunction with specific embodiment, the technical characteristic of the present invention is described further.

Embodiment, according to the good required raw material of said components proportioning, fish head preferably Aristichthys nobilis, fish head fries after cleaning in pot, fish head and Rhizoma Zingiberis are stewed with big fire after getting out to put into afterwards purple casserole water filling, skim soup upper strata offscum after boiling general 30 minutes, be subsequently adding bean curd, Fructus Lycii and Radix Codonopsis, slowly wait soup to add ready flavouring agent after becoming milky.Flavouring agent suggestion does not add too many, especially adds the flavoring agent such as soy sauce Cortex cinnamomi japonici (Ramulus Cinnamomi), so can water down original fragrance, omnidistance otherwise add water.The present invention edible 3～4 months through multiple person-times of reality, the eater of more than 60% thinks this product light taste, and pure and fresh appetizing, after edible, appetite substantially improves, and physical function is substantially strengthened, and is ideal homely health preserving soup product.

Claims (1)

1. a manufacture method for health preserving soup, including: component proportion, making and eating method；One, component proportion (by weight): fish head 750 grams, bean curd 250 grams, Fructus Lycii 5～8 grams, Radix Codonopsis 2 grams, 5～10 grams of Rhizoma Zingiberis Recens, salt 3～5 grams, cooking wine 20 grams, chive 15 grams, white pepper powder 0.8～1.2 gram；Two, manufacture method: (1), by said ratio, fries after being cleaned by fish head in pot, and slicing block after bean curd is clean, Fructus Lycii is placed in clean empty bowl after cleaning, and Rhizoma Zingiberis Recens is cut into slices, and chive is cut into long section；(2) putting in purple casserole by the fish head handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(3) stew 30 minutes, during fish head medium well, remove offscum, add bean curd, Fructus Lycii and Radix Codonopsis then little fire and stew about 1 hour slowly；(4) when soup gradually becomes milky, put into yellow wine, salt, white pepper powder and the onion parts cut, just can take the dish out of the pot after ten minutes and contain into vessel；Three, eating method: eating for 1-2 time weekly, soup eats together with material.