CN105724934A - 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): 250 g of squab, 2 fresh bamboo shoots, 5-8g of the fruit of Chinese wolfberry, 15-20 g of wax gourd, 5-10g of ginger, 4-6g of salt, 20g of yellow rice wine, 15 g of onion and 0.8-1.2g of pepper; 2, a production method: (1) washing and cutting the squab into dices, washing and slicing the bamboo shoots, washing the fruit of Chinese wolfberry, slicing ginger, and cutting onion into sections; (2) conducting quick-boil on the squab; (3), adding the squab and ginger slices into a red stoneware boiler, and adding water to 10-15cm higher than the materials; (4) simmering for 30 min with strong fire, removing floating foam, adding bamboo shoots, the fruit of Chinese wolfberry and wax gourd, and simmering slowly for 1.5 h; and (5) 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): squab 250 grams, 2, fresh bamboo sprout, Fructus Lycii 5～8 grams, 15～20 grams of Fructus Benincasae, 5～10 grams of Rhizoma Zingiberis Recens, salt 4～6 grams, yellow wine 20 grams, chive 15 grams, Fructus Piperis powder 0.8～1.2 gram；Two, manufacture method: (1), by said ratio, stripping and slicing after being cleaned by squab, fresh Radix Crotalariae szemoensis are cleaned and remove crust section afterwards, and 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) squab cut is put in boiling water quick-boil；(3) putting in purple casserole by the squab handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(4) stew 30 minutes, during squab medium well, remove offscum, add fresh Radix Crotalariae szemoensis, Fructus Lycii and the Fructus Benincasae then little fire cut and stew one and a half hours slowly；(5) when soup gradually becomes milky, and the fragrance of squab and fresh Radix Crotalariae szemoensis also slowly escapes through time, put into yellow wine, Fructus Piperis powder, salt 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, squab is preferably wild, the squab cut is put into and quick-boils in boiling water, squab 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 fresh Radix Crotalariae szemoensis, Fructus Lycii and Fructus Benincasae, slowly wait soup to add ready flavouring agent after becoming milky.Flavouring agent suggestion does not add too many, does not especially add the flavoring agent such as soy sauce Cortex cinnamomi japonici (Ramulus Cinnamomi), so can water down original fragrance, and whole process is stewed slowly with little fire, does not 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): squab 250 grams, 2, fresh bamboo sprout, Fructus Lycii 5～8 grams, 15～20 grams of Fructus Benincasae, 5～10 grams of Rhizoma Zingiberis Recens, salt 4～6 grams, yellow wine 20 grams, chive 15 grams, Fructus Piperis powder 0.8～1.2 gram；Two, manufacture method: (1), by said ratio, stripping and slicing after being cleaned by squab, fresh Radix Crotalariae szemoensis are cleaned and remove crust section afterwards, and 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) squab cut is put in boiling water quick-boil；(3) putting in purple casserole by the squab handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(4) stew 30 minutes, during squab medium well, remove offscum, add fresh Radix Crotalariae szemoensis, Fructus Lycii and the Fructus Benincasae then little fire cut and stew one and a half hours slowly；(5) when soup gradually becomes milky, and the fragrance of squab and fresh Radix Crotalariae szemoensis also slowly escapes through time, put into yellow wine, Fructus Piperis powder, salt 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.