CN105724938A - 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 fresh lamb, 1 carrot, 20 the fruit of Chinese wolfberry, 1g of ginseng, 5-10g of ginger, 3-5 g of salt, 20g of yellow rice wine, 15g of onion, and 0.8-1.2g of white pepper; 2, a production method: (1) washing and cutting the lamb into thin slices, washing and slicing the carrot, washing the fruit of Chinese wolfberry, slicing ginger, and cutting onion into sections; (2) conducting quick-boil on the lamb slices; (3), adding lamb slices and ginger slices into a red stoneware boiler, and adding water to 10-15cm higher than the materials; (4) simmering for 20 min with strong fire, removing floating foam, adding carrot, the fruit of Chinese wolfberry and ginseng, and continuing 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): fresh mutton 100 grams, 1, Radix Dauci Sativae, Fructus Lycii 20, Radix Ginseng 1 gram, 5～10 grams of Rhizoma Zingiberis Recens, salt 3～5 grams, yellow wine 20 grams, chive 15 grams, white pepper powder 0.8～1.2 gram；Two, manufacture method: fresh mutton, by said ratio, is cleaned and thinly sliced afterwards by (1), stripping and slicing after Radix Dauci Sativae is clean, 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) sliced mutton cut is put in boiling water quick-boil；(3) putting in purple casserole by the sliced mutton handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(4) after big fire is stewed 20 minutes, during Carnis caprae seu ovis medium well, remove offscum, add the Radix Dauci Sativae, Fructus Lycii and the Radix Ginseng that cut and then proceed to little fire stewed one and a half hours slowly；(5) when soup gradually becomes milky, and Carnis caprae seu ovis fragrance also slowly escapes through time, put into yellow wine, 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: 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, Carnis caprae seu ovis is back leg preferably, when processing Carnis caprae seu ovis, after cutting down a cut of motton, it is necessary to first carefully reamed by the alcohol protective layer of sending out of flesh noodles brown；Surface is first cleaned with rag paper, then scrubs clean with warm water.Carnis caprae seu ovis and Rhizoma Zingiberis are stewed with big fire after getting out to put into afterwards the disposable water filling of purple casserole, skim soup upper strata offscum, be subsequently adding Radix Dauci Sativae, Fructus Lycii and Radix Ginseng after boiling general 20 minutes, 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 the original fragrance of Carnis caprae seu ovis, and whole process does not 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 the warming up warming the stomach of qi-restoratives tonifying YANG, 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): fresh mutton 100 grams, 1, Radix Dauci Sativae, Fructus Lycii 20, Radix Ginseng 1 gram, 5～10 grams of Rhizoma Zingiberis Recens, salt 3～5 grams, yellow wine 20 grams, chive 15 grams, white pepper powder 0.8～1.2 gram；Two, manufacture method: fresh mutton, by said ratio, is cleaned and thinly sliced afterwards by (1), stripping and slicing after Radix Dauci Sativae is clean, 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) sliced mutton cut is put in boiling water quick-boil；(3) putting in purple casserole by the sliced mutton handled well, Rhizoma Zingiberis, the water of injection did not have food materials 10～15cm, and big fire is stewed；(4) after big fire is stewed 20 minutes, during Carnis caprae seu ovis medium well, remove offscum, add the Radix Dauci Sativae, Fructus Lycii and the Radix Ginseng that cut and then proceed to little fire stewed one and a half hours slowly；(5) when soup gradually becomes milky, and Carnis caprae seu ovis fragrance also slowly escapes through time, put into yellow wine, 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: edible 1-2 time weekly, soup eats together with material.