CN105995834A - Healthy soup material for rice noodles - Google Patents
Healthy soup material for rice noodles Download PDFInfo
- Publication number
- CN105995834A CN105995834A CN201610338334.9A CN201610338334A CN105995834A CN 105995834 A CN105995834 A CN 105995834A CN 201610338334 A CN201610338334 A CN 201610338334A CN 105995834 A CN105995834 A CN 105995834A
- Authority
- CN
- China
- Prior art keywords
- soup
- rhizoma
- rice flour
- raw material
- rice noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 25
- 235000009566 rice Nutrition 0.000 title claims abstract description 25
- 239000000463 material Substances 0.000 title abstract 5
- 235000012149 noodles Nutrition 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 24
- 241000756943 Codonopsis Species 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 16
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000010271 massa medicata fermentata Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 210000000952 spleen Anatomy 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000019082 Osmanthus Nutrition 0.000 description 4
- 241000333181 Osmanthus Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses healthy soup material for rice noodles. The healthy soup material is prepared from, by weight, 0.3-0.5 part of poria cocos, 0.4-0.6 part of radix codonopsis, 0.3-0.5 part of fructus crataegi, 0.1-0.3 part of medicated leaven, 0.3-0.5 part of pericarpium citri reticulatae viride, 0.4-0.8 part of radix aucklandiae, 0.5-1 part of cortex cinnamomi, 0.5-1 part of rhizoma kaempferiae, 0.5-1 part of rhizoma galangae, 1-1.4 parts of rhizoma zingiberis and 0.4-0.6 part of pericarpium zanthoxyli. The healthy soup material for the rice noodles is rich in nutrition and has healthcare efficacies of middle-warmer tonifying, Qi replenishing, spleen strengthening, stomach harmonizing and digestion promoting. In addition, due to mild or warm natures of the added traditional Chinese medicinal materials, original soup flavor can be kept, and medicinal taste is avoided, so that influences on taste of the rice noodles are avoided.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of health-care rice flour soup blend.
Background technology
Rice flour is the popular cuisines in southern area of China.Rice flour is with rice as raw material, through leaching
The strip that the operation such as bubble, steaming and decocting and press strip is made, thread rice made products, be equipped with soup stock and carry out soup and boil.
The taste of rice flour and nutritive value depend primarily on soup stock, but present rice flour soup blend, how with bone
Head soup and spice are that raw material boils and forms, and nutritive value is relatively low.
Summary of the invention
For above-mentioned, it is an object of the invention to provide a kind of rice flour soup blend with health value.
The present invention adopts the technical scheme that:
A kind of health-care rice flour soup blend, forms including following raw material: Poria 0.3-0.5 part,
Radix Codonopsis 0.4-0.6 part, Fructus Crataegi 0.3-0.5 part, Massa Medicata Fermentata 0.1-0.3 part, Pericarpium Citri Reticulatae Viride 0.3-0.5
Part, Radix Aucklandiae 0.4-0.8 part, Cortex Cinnamomi 0.5-1 part, Rhizoma Kaempferiae 0.5-1 part, Rhizoma Alpiniae Officinarum 0.5-1
Part, Rhizoma Zingiberis 1-1.4 part, Pericarpium Zanthoxyli 0.4-0.6 part.
Above-mentioned health-care rice flour soup blend raw material also includes: chilli 0.4-1 part.
Present invention also offers the preparation method of above-mentioned health-care rice flour soup blend, concretely comprise the following steps: press
According to above-mentioned each raw material weight proportion ingredient, mix with the ratio of weight ratio=1:100 with bone soup,
Boil 10 minutes and make soup stock.
During the present invention is raw materials used: Poria sweet in the mouth, property is put down；Effect: promoting diuresis to clear away damp pathogen, spleen invigorating and
In, mind tranquilizing and the heart calming.Radix Codonopsis sweet in the mouth, property is put down；Effect: invigorating the spleen and replenishing QI, strengthening spleen and tonifying lung.Fructus Crataegi
Sour in the mouth, sweet, slightly warm in nature；Return spleen, stomach, Liver Channel；Function dyspepsia and intestinal stasis relieving, promoting blood circulation to remove blood stasis.God
Bent sweet in the mouth, pungent, warm in nature；There is effect of promoting digestion and removing stagnation, invigorating the spleen and regulating the stomach.It is Pericarpium Citri Reticulatae Viride bitter in the mouth, pungent,
Warm in nature.Effect: soothing the liver dispelling the stagnated QI, removing food stagnancyization is stagnant.
Advantages of the present invention is: the rice flour soup blend of the present invention is the most nutritious, also has invigorating middle warmer
QI invigorating, invigorating the spleen and regulating the stomach, the health-care effect of promoting digestion and purgation, and the raw material of Chinese medicine added is flat or warm,
Stocks local flavor can be kept after entering soup, flavour of a drug will not be produced, affect the mouthfeel of rice flour.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail so that advantages of the present invention and
Feature can be easier to be readily appreciated by one skilled in the art, thus makes protection scope of the present invention
Apparent clear and definite defining.
Embodiment 1
A kind of health-care rice flour soup blend, forms including following raw material: 0.3 part of Poria, party
Join 0.4 part, Fructus Crataegi 0.3 part, Massa Medicata Fermentata 0.1 part, 0.3 part of Pericarpium Citri Reticulatae Viride, the Radix Aucklandiae 0.4 part, meat
0.5 part of osmanthus, Rhizoma Kaempferiae 0.5 part, Rhizoma Alpiniae Officinarum 0.5 part, Rhizoma Zingiberis 1 part, 0.4 part of Pericarpium Zanthoxyli.
During preparation, according to above-mentioned each raw material weight proportion ingredient, with bone soup with weight ratio
The ratio mixing of=1:100, boils 10 minutes and makes soup stock.
Embodiment 2
A kind of health-care rice flour soup blend, forms including following raw material: 0.4 part of Poria, party
Join 0.5 part, Fructus Crataegi 0.4 part, Massa Medicata Fermentata 0.2 part, 0.4 part of Pericarpium Citri Reticulatae Viride, the Radix Aucklandiae 0.6 part, meat
0.75 part of osmanthus, Rhizoma Kaempferiae 0.75 part, Rhizoma Alpiniae Officinarum 0.75 part, Rhizoma Zingiberis 1.2 parts, Pericarpium Zanthoxyli 0.5
Part.
During preparation, according to above-mentioned each raw material weight proportion ingredient, with bone soup with weight ratio
The ratio mixing of=1:100, boils 10 minutes and makes soup stock.
Embodiment 3
A kind of health-care rice flour soup blend, forms including following raw material: 0.5 part of Poria, party
Join 0.6 part, Fructus Crataegi 0.5 part, Massa Medicata Fermentata 0.3 part, 0.5 part of Pericarpium Citri Reticulatae Viride, the Radix Aucklandiae 0.8 part, meat
1 part of osmanthus, Rhizoma Kaempferiae 1 part, Rhizoma Alpiniae Officinarum 1 part, Rhizoma Zingiberis 1.4 parts, 0.6 part of Pericarpium Zanthoxyli.
During preparation, according to above-mentioned each raw material weight proportion ingredient, with bone soup with weight ratio
The ratio mixing of=1:100, boils 10 minutes and makes soup stock.
Embodiment 4
A kind of health-care rice flour soup blend, forms including following raw material: 0.4 part of Poria, party
Join 0.5 part, Fructus Crataegi 0.4 part, Massa Medicata Fermentata 0.2 part, 0.4 part of Pericarpium Citri Reticulatae Viride, the Radix Aucklandiae 0.6 part, meat
0.8 part of osmanthus, Rhizoma Kaempferiae 0.8 part, Rhizoma Alpiniae Officinarum 0.7 part, Rhizoma Zingiberis 1 part, 0.4 part of Pericarpium Zanthoxyli, dry
Fructus Capsici 0.6 part.
During preparation, according to above-mentioned each raw material weight proportion ingredient, with bone soup with weight ratio
The ratio mixing of=1:100, boils 10 minutes and makes soup stock.
Claims (3)
1. a health-care rice flour soup blend, it is characterised in that include that following raw material forms:
Poria 0.3-0.5 part, Radix Codonopsis 0.4-0.6 part, Fructus Crataegi 0.3-0.5 part, Massa Medicata Fermentata 0.1-0.3
Part, Pericarpium Citri Reticulatae Viride 0.3-0.5 part, Radix Aucklandiae 0.4-0.8 part, Cortex Cinnamomi 0.5-1 part, Rhizoma Kaempferiae 0.5-1
Part, Rhizoma Alpiniae Officinarum 0.5-1 part, Rhizoma Zingiberis 1-1.4 part, Pericarpium Zanthoxyli 0.4-0.6 part.
Health-care rice flour soup blend the most according to claim 1, it is characterised in that raw material is also
Including: chilli 0.4-1 part.
The preparation method of health-care rice flour soup blend the most according to claim 1 and 2, its
It is characterised by concretely comprising the following steps: according to above-mentioned each raw material weight proportion ingredient, with bone soup with weight
The ratio mixing of amount ratio=1:100, boils 10 minutes and makes soup stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610338334.9A CN105995834A (en) | 2016-05-19 | 2016-05-19 | Healthy soup material for rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610338334.9A CN105995834A (en) | 2016-05-19 | 2016-05-19 | Healthy soup material for rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995834A true CN105995834A (en) | 2016-10-12 |
Family
ID=57096185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610338334.9A Pending CN105995834A (en) | 2016-05-19 | 2016-05-19 | Healthy soup material for rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995834A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103266A (en) * | 1993-12-03 | 1995-06-07 | 程孝 | Medical food condiment and preparing method thereof |
| CN102326775A (en) * | 2010-07-13 | 2012-01-25 | 马小真 | Preparation method of rabbit meat soup-blend powder paste nutritional food |
| CN102551014A (en) * | 2011-12-28 | 2012-07-11 | 徐静 | Seasoning |
| CN103637150A (en) * | 2013-11-19 | 2014-03-19 | 安徽名珍食品有限公司 | Nutritious composite seasoning soup base |
-
2016
- 2016-05-19 CN CN201610338334.9A patent/CN105995834A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103266A (en) * | 1993-12-03 | 1995-06-07 | 程孝 | Medical food condiment and preparing method thereof |
| CN102326775A (en) * | 2010-07-13 | 2012-01-25 | 马小真 | Preparation method of rabbit meat soup-blend powder paste nutritional food |
| CN102551014A (en) * | 2011-12-28 | 2012-07-11 | 徐静 | Seasoning |
| CN103637150A (en) * | 2013-11-19 | 2014-03-19 | 安徽名珍食品有限公司 | Nutritious composite seasoning soup base |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |