CN105724931A - 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): 100g of quail meat, 1 carrot, 10 the fruit of Chinese wolfberry, 4 red dates, 5-10g of tremella, 5-10g of ginger, 1-3g of salt, 10ml of yellow rice wine, a small amount of onion, and 0.5-1g of ground pepper; 2, a production method: (1) washing and slicing the quail meat, dicing the carrot, washing the fruit of Chinese wolfberry, red dates and tremella, slicing ginger, and cutting onion into sections; (2) conducting quick-boil on the quail meat slices; (3), adding quail meat slices and ginger slices into a red stoneware boiler, and injecting water to 10-15cm higher than the materials; (4) simmering for 30 min with strong fire, removing floating foam, adding carrot, the fruit of Chinese wolfberry, red dates and tremella, and simmering slowing for 1.5 h; and (5) when the soup is milky white, adding the yellow rice wine, ground 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): quail meat 100 grams, 1, Radix Dauci Sativae, Fructus Lycii 10, Fructus Jujubae 4,5～10 grams of Tremella, 5～10 grams of Rhizoma Zingiberis Recens, salt 1～3 gram, cooking wine 10ml, chive is a little, Fructus Piperis powder 0.5～1 gram；Two, manufacture method: quail meat, by said ratio, is cleaned and thinly sliced afterwards by (1), stripping and slicing after Radix Dauci Sativae is clean, and Fructus Lycii, Fructus Jujubae and Tremella are placed in clean empty bowl after cleaning, and Rhizoma Zingiberis Recens is cut into slices, and chive is cut into long section；(2) the Carnis Coturnicis japonicae sliced meat cut are put in boiling water quick-boil；(3) putting in purple casserole by the Carnis Coturnicis japonicae sheet handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(4) stew 30 minutes, remove offscum, add Radix Dauci Sativae, Fructus Lycii, Fructus Jujubae and the Tremella then little fire cut and stew about one and a half hours slowly；(5) when soup gradually becomes milky, put into cooking wine, Fructus Piperis 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: edible 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, quail meat and Rhizoma Zingiberis are stewed with big fire after getting out to put into afterwards purple casserole water filling, soup upper strata offscum is skimmed after boiling general 30 minutes, it is subsequently adding Radix Dauci Sativae, Fructus Lycii, Fructus Jujubae and Tremella, slowly waits 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 the original fragrance of Carnis Coturnicis japonicae, omnidistance otherwise add water.The present invention eats 3～4 months through multiple person-times of reality, the eater of more than 60% thinks this product light taste, pure and fresh appetizing, after edible, appetite substantially improves, dyspepsia of suffering from indiestion originally have also been obtained obvious improvement, 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): quail meat 100 grams, 1, Radix Dauci Sativae, Fructus Lycii 10, Fructus Jujubae 4,5～10 grams of Tremella, 5～10 grams of Rhizoma Zingiberis Recens, salt 1～3 gram, cooking wine 10ml, chive is a little, Fructus Piperis powder 0.5～1 gram；Two, manufacture method: quail meat, by said ratio, is cleaned and thinly sliced afterwards by (1), stripping and slicing after Radix Dauci Sativae is clean, and Fructus Lycii, Fructus Jujubae and Tremella are placed in clean empty bowl after cleaning, and Rhizoma Zingiberis Recens is cut into slices, and chive is cut into long section；(2) the Carnis Coturnicis japonicae sliced meat cut are put in boiling water quick-boil；(3) putting in purple casserole by the Carnis Coturnicis japonicae sheet handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(4) stew 30 minutes, remove offscum, add Radix Dauci Sativae, Fructus Lycii, Fructus Jujubae and the Tremella then little fire cut and stew about one and a half hours slowly；(5) when soup gradually becomes milky, put into cooking wine, Fructus Piperis 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: edible 1-2 time weekly, soup eats together with material.