CN105876523A - Health preserving soup and preparation thereof - Google Patents
Health preserving soup and preparation thereof Download PDFInfo
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- CN105876523A CN105876523A CN201410804509.1A CN201410804509A CN105876523A CN 105876523 A CN105876523 A CN 105876523A CN 201410804509 A CN201410804509 A CN 201410804509A CN 105876523 A CN105876523 A CN 105876523A
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Abstract
The present invention discloses a health preserving soup and a preparation method thereof. The health preserving soup consists of the following raw materials in parts by weight: 11 parts of pig leg bones, 14 parts of fore pork ribs, 5.7 parts of old chicken, 1.9 parts of old duck, 0.5 part of yellow wine, 3 g of duck essence, 3 g of refined salt, 5 ginger slices and 6 green Chinese onion segments. The recipe is reasonable in matching, wide in raw material resources, and simple in operation. The raw materials are boiled to prepare the health preserving soup by the method, so that the soup has various efficacies, is mellow in soup flavor, less in fat, light in soup liquid, and suitable for people with a variety of constitutions to eat.
Description
Technical field
The present invention relates to a kind of health preserving soup and preparation method thereof.
Background technology
At present, pig ear of maize bone, front Os Sus domestica, LAOJI and old duck are typically all used alone as raw material of stewing soup,
Seldom several raw materials are mixed and boil, cause its soup effect boiled and taste single, and LAOJI
More with old duck fat, the soup enduring out contains more oils and fats, is unfavorable for the health of human body, suffers from some
The patient having the diseases such as cardiovascular, hyperlipidemia, cholecystitis more should not drink.
Summary of the invention
The present invention provides a kind of health preserving soup and preparation method thereof, and this health preserving soup not only has multiple efficacies, soup taste
Strong, and oils and fats is less, soup is light, and the crowd that can be suitable for various body constitution eats.
The technical solution adopted for the present invention to solve the technical problems is: a kind of health preserving soup, parts by weight of raw materials group
Become as follows: 11 parts of pig ear of maize bone, front Os Sus domestica 14 parts, LAOJI 5.7 parts, old duck 1.9 parts and yellow wine 0.5
Part, also include chicken powder 3g, refined salt 3g, Rhizoma Zingiberis 5 and 6 sections of Herba Alii fistulosi.
This health preserving soup is prepared as follows:
(1), the chicken oil of LAOJI is taken out, then pig ear of maize bone, front Os Sus domestica, LAOJI and old duck are flown water two
Secondary, until thoroughly remove meat dries after blood and slime and fishy smell standby；
(2), take Rhizoma Zingiberis 2,3 sections of Herba Alii fistulosi and chicken oil to put into slow fire in pot to temper ripe chicken oil standby；
(3), the raw material slow fire in absolute oil of stewing soup drying moisture content is exploded taking-up in 20 minutes；
(4), the raw material of stewing soup exploded is added Rhizoma Zingiberis 3 and 3 sections of Herba Alii fistulosi, pour whole yellow wine in pot
Big fire stir-frying；
(5), the raw material of stewing soup handled well is proportionally added into spring water, is then placed on stove fire heating, greatly
Fire changes little fire and continues to boil 8 hours after boiling 1 hour, then uses big fire instead and endure 1 hour, and it is little that whole process boils 10
Time；
(6), by the soup boiled with close sieve and gauze every going soup slag stand-by；
(7), the Tonga filtered enters 3g chicken powder, 3g refined salt and ripe chicken oil to stir.
The invention has the beneficial effects as follows: owing to pig ear of maize bone, front Os Sus domestica, LAOJI and old duck are mixed
Stewing soup, not only make soup have multi-efficiency, the taste also making soup is strong；Raw material of stewing soup before boiling,
With absolute oil in slow fire fried 20 minutes, the fat in raw material is slowly removed, causes the soup enduring out to contain
Oils and fats less, can be suitable for various body constitution crowd eat, particularly some can not take in the people of too much oils and fats
Group is edible.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Follow the steps below when preparing health preserving soup:
According to 11: 14: 5.7: the ratio of 1.9: 0.5 chooses pig ear of maize bone, front Os Sus domestica, LAOJI, old duck
And yellow wine, then prepare chicken powder 3g, refined salt 3g, Rhizoma Zingiberis 5 and 6 sections of Herba Alii fistulosi.
The chicken oil of LAOJI is taken out, then pig ear of maize bone, front Os Sus domestica, LAOJI and old duck is flown water twice, treat
Thoroughly remove meat dries after blood and slime and fishy smell standby.
Take Rhizoma Zingiberis 2,3 sections of Herba Alii fistulosi and chicken oil to put into slow fire in pot to temper ripe chicken oil standby.
The raw material slow fire in absolute oil of stewing soup drying moisture content is exploded taking-up in 20 minutes.
The raw material of stewing soup exploded is added Rhizoma Zingiberis 3 and 3 sections of Herba Alii fistulosi, pours the big fire stir-frying in pot of whole yellow wine into
Fry.
The raw material of stewing soup handled well being proportionally added into spring water, is then placed on stove fire heating, big fire boils 1
Changing little fire after hour to continue to boil 8 hours, then use big fire instead and endure 1 hour, whole process boils 10 hours.
By the soup boiled with close sieve and gauze every going soup slag stand-by.
The Tonga filtered enters 3g chicken powder, 3g refined salt and ripe chicken oil stir.
The health preserving soup of the present invention, owing to pig ear of maize bone, front Os Sus domestica, LAOJI and old duck are mixed and stew soup,
Not only making soup have multi-efficiency, the taste also making soup is strong；Raw material of stewing soup, before boiling, uses absolute oil
In slow fire fried 20 minutes, the fat in raw material is slowly removed, causes the oils and fats that the soup enduring out contains
Less, the crowd that can be suitable for various body constitution eats, and particularly some crowd that can not take in too much oils and fats eats.
The principle of above-described embodiment only illustrative present invention and effect thereof, and the enforcement that part is used
Example, for the person of ordinary skill of the art, without departing from the concept of the premise of the invention, also
Can make some deformation and improvement, these broadly fall into protection scope of the present invention.
Claims (2)
1. a health preserving soup, it is characterised in that parts by weight of raw materials composition is as follows: 11 parts of pig ear of maize bone, front
Os Sus domestica 14 parts, LAOJI 5.7 parts, old duck 1.9 parts and yellow wine 0.5 part, also include chicken powder 3g, refined salt 3g,
Rhizoma Zingiberis 5 and 6 sections of Herba Alii fistulosi.
2. the preparation method of a health preserving soup as claimed in claim 1, it is characterised in that include following step
Rapid:
(1), the chicken oil of LAOJI is taken out, then pig ear of maize bone, front Os Sus domestica, LAOJI and old duck are flown water two
Secondary, until thoroughly remove meat dries after blood and slime and fishy smell standby；
(2), take Rhizoma Zingiberis 2,3 sections of Herba Alii fistulosi and chicken oil to put into slow fire in pot to temper ripe chicken oil standby；
(3), the raw material slow fire in absolute oil of stewing soup drying moisture content is exploded taking-up in 20 minutes；
(4), the raw material of stewing soup exploded is added Rhizoma Zingiberis 3 and 3 sections of Herba Alii fistulosi, pour whole yellow wine in pot
Big fire stir-frying；
(5), the raw material of stewing soup handled well is proportionally added into spring water, is then placed on stove fire heating, greatly
Fire changes little fire and continues to boil 8 hours after boiling 1 hour, then uses big fire instead and endure 1 hour, and it is little that whole process boils 10
Time；
(6), by the soup boiled with close sieve and gauze every going soup slag stand-by；
(7), the Tonga filtered enters 3g chicken powder, 3g refined salt and ripe chicken oil to stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410804509.1A CN105876523A (en) | 2014-12-23 | 2014-12-23 | Health preserving soup and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410804509.1A CN105876523A (en) | 2014-12-23 | 2014-12-23 | Health preserving soup and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876523A true CN105876523A (en) | 2016-08-24 |
Family
ID=56701417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410804509.1A Pending CN105876523A (en) | 2014-12-23 | 2014-12-23 | Health preserving soup and preparation thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105876523A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1301504A (en) * | 1999-12-28 | 2001-07-04 | 郭静峰 | Four flavour chafing dish |
| CN1785061A (en) * | 2005-12-16 | 2006-06-14 | 云建伟 | Sanba soup |
| CN101073419A (en) * | 2006-05-15 | 2007-11-21 | 青岛康大食品有限公司 | Abalone soft can and preparation method thereof |
| CN101253996A (en) * | 2008-04-02 | 2008-09-03 | 刘志祥 | Preparation method of hotpot |
| CN102697014A (en) * | 2012-05-24 | 2012-10-03 | 荀凤阳 | Casserole spicy soup base and preparation method thereof |
| CN103230022A (en) * | 2013-04-15 | 2013-08-07 | 藤桥禽业股份有限公司 | Technique for producing fermented spareribs by using compound leavening agent |
| CN104055169A (en) * | 2014-05-13 | 2014-09-24 | 安徽林苑农副食品有限公司 | Chicken clear soup and preparation method thereof |
-
2014
- 2014-12-23 CN CN201410804509.1A patent/CN105876523A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1301504A (en) * | 1999-12-28 | 2001-07-04 | 郭静峰 | Four flavour chafing dish |
| CN1785061A (en) * | 2005-12-16 | 2006-06-14 | 云建伟 | Sanba soup |
| CN101073419A (en) * | 2006-05-15 | 2007-11-21 | 青岛康大食品有限公司 | Abalone soft can and preparation method thereof |
| CN101253996A (en) * | 2008-04-02 | 2008-09-03 | 刘志祥 | Preparation method of hotpot |
| CN102697014A (en) * | 2012-05-24 | 2012-10-03 | 荀凤阳 | Casserole spicy soup base and preparation method thereof |
| CN103230022A (en) * | 2013-04-15 | 2013-08-07 | 藤桥禽业股份有限公司 | Technique for producing fermented spareribs by using compound leavening agent |
| CN104055169A (en) * | 2014-05-13 | 2014-09-24 | 安徽林苑农副食品有限公司 | Chicken clear soup and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |