CN106307380A - Method for preparing medlar mutton soup - Google Patents
Method for preparing medlar mutton soup Download PDFInfo
- Publication number
- CN106307380A CN106307380A CN201610731456.4A CN201610731456A CN106307380A CN 106307380 A CN106307380 A CN 106307380A CN 201610731456 A CN201610731456 A CN 201610731456A CN 106307380 A CN106307380 A CN 106307380A
- Authority
- CN
- China
- Prior art keywords
- mutton
- caprae seu
- seu ovis
- carnis caprae
- pot
- 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 12
- 235000017784 Mespilus germanica Nutrition 0.000 title abstract 5
- 235000000560 Mimusops elengi Nutrition 0.000 title abstract 5
- 235000007837 Vangueria infausta Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 3
- 240000002624 Mespilus germanica Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 239000004006 olive oil Substances 0.000 claims abstract description 5
- 235000008390 olive oil Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 241000283898 Ovis Species 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 244000182216 Mimusops elengi Species 0.000 abstract 4
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000008162 cooking oil Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000010792 warming Methods 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
Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing medlar mutton soup. The method includes the steps of preparing 1000g of mutton, boiling the mutton in boiling water until the mutton is half-cooked, taking out the mutton with a colander, after cooling to 65 DEG C, cutting the mutton into blocks with length of 3cm and width of 2cm; washing 20g of ginger for slicing, washing 25g of medlar, wrapping 5g of orange peel, 5g of cinnamon and 5g of pepper with gauze into a secondary ingredient bag; adding 50g of olive oil, after the cooking-oil turns hot, pouring the mutton and the ginger in a pot, stir-frying for 3min; adding water in the pot until the mutton is totally immersed in the water, adding 50g of cooking wine in the pot for boiling; adding the medlar, the secondary ingredient bag and 10g of refined salt when the water in the earthen pot is boiled, simmering with soft fire for 20min, adding chopped green onion, and then turning off the heat. The medlar mutton soup has the advantages of reinforcing kidney and nourishing blood.
Description
Technical field
The present invention relates to the preparation method of a kind of Fructus Lycii mutton soup, be applied to the production preparation field of mutton soup.
Background technology
Winter, the activity of people was less, and human body does not moves, human body kidney yang virtual loss, and immunity degradation is susceptible to suffer from seasonality
Disease, often occurs being afraid of cold, the symptom such as flu, typically occurs that this symptom most people all has Western medicine, but Western medicine index is not controlled
This, it is impossible to strengthen health body constitution completely.
Summary of the invention
For above-mentioned technical problem, the invention discloses the preparation method of the Fructus Lycii mutton soup of a kind of kidney-replenishing blood-nourishing.
The preparation method of a kind of Fructus Lycii mutton soup of the present invention, specifically comprises the following steps that
Step one: take 1000g Carnis caprae seu ovis, puts into and boils in boiling water to half-mature, then take out Carnis caprae seu ovis with strainer, treats that Carnis caprae seu ovis is cooled to 65 DEG C
Time, Carnis caprae seu ovis is cut into long 3cm, wide 2cm, the bulk of thick 1cm；
Step 2: Rhizoma Zingiberis Recens 20g is cleaned section, Fructus Lycii 25g is cleaned, Pericarpium Citri Reticulatae 5g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Pericarpium Zanthoxyli 5g gauze are bundled into material
Bag；
Step 3: add 50g olive oil in marmite, puts into stir-frying 3 minutes in pot after oil heat by Carnis caprae seu ovis and Rhizoma Zingiberis Recens, then to
Add water in Guo until water logging there is not Carnis caprae seu ovis, then addition 50g cooking wine boils in pot；
Step 4: adding Fructus Lycii, material bag and 10g refined salt in marmite during water boil, the least fire simmers 20 minutes, is subsequently adding
Flos Allii Fistulosi closes fire.
In a kind of mutton soup of the present invention Rhizoma Zingiberis Recens have dispel cold, the effect of relieving the exterior syndrome by diaphoresis, Carnis caprae seu ovis warm, it is possible to warming middle-JIAO
Qi-restoratives, Fructus Lycii has the effect of nourishing the liver, nourishing kidney, lung moistening, drinks one bowl of mutton soup in cold winter and can dispel cold benefit temperature, increases
Blood circulation, Fructus Lycii can the kidney invigorating, increase human body immunity, the most healthy.
Detailed description of the invention
The preparation method of a kind of Fructus Lycii mutton soup of the present invention, specifically comprises the following steps that
Step one: take 1000g Carnis caprae seu ovis, puts into and boils in boiling water to half-mature, then take out Carnis caprae seu ovis with strainer, treats that Carnis caprae seu ovis is cooled to 65 DEG C
Time, Carnis caprae seu ovis is cut into long 3cm, wide 2cm, the bulk of thick 1cm；
Step 2: Rhizoma Zingiberis Recens 20g is cleaned section, Fructus Lycii 25g is cleaned, Pericarpium Citri Reticulatae 5g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Pericarpium Zanthoxyli 5g gauze are bundled into material
Bag；
Step 3: add 50g olive oil in marmite, puts into stir-frying 3 minutes in pot after oil heat by Carnis caprae seu ovis and Rhizoma Zingiberis Recens, then to
Add water in Guo until water logging there is not Carnis caprae seu ovis, then addition 50g cooking wine boils in pot；
Step 4: adding Fructus Lycii, material bag and 10g refined salt in marmite during water boil, the least fire simmers 20 minutes, is subsequently adding
Flos Allii Fistulosi closes fire.
Embodiment 1
Step one: take 1000g Carnis caprae seu ovis, puts into and boils in boiling water to half-mature, then take out Carnis caprae seu ovis with strainer, treats that Carnis caprae seu ovis is cooled to 65 DEG C
Time, Carnis caprae seu ovis is cut into long 3cm, wide 2cm, the bulk of thick 1cm；
Step 2: Rhizoma Zingiberis Recens 20g is cleaned section, Fructus Lycii 25g is cleaned, Pericarpium Citri Reticulatae 5g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Pericarpium Zanthoxyli 5g gauze are bundled into material
Bag；
Step 3: add 50g olive oil in marmite, puts into stir-frying 3 minutes in pot after oil heat by Carnis caprae seu ovis and Rhizoma Zingiberis Recens, then to
Add water in Guo until water logging there is not Carnis caprae seu ovis, then addition 50g cooking wine boils in pot；
Step 4: adding Fructus Lycii, material bag and 10g refined salt in marmite during water boil, the least fire simmers 20 minutes, is subsequently adding
Flos Allii Fistulosi closes fire.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (1)
1. the preparation method of a Fructus Lycii mutton soup, it is characterised in that: specifically comprise the following steps that
Step one: take 1000g Carnis caprae seu ovis, puts into and boils in boiling water to half-mature, then take out Carnis caprae seu ovis with strainer, treats that Carnis caprae seu ovis is cooled to 65 DEG C
Time, Carnis caprae seu ovis is cut into long 3cm, wide 2cm, the bulk of thick 1cm；
Step 2: Rhizoma Zingiberis Recens 20g is cleaned section, Fructus Lycii 25g is cleaned, Pericarpium Citri Reticulatae 5g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Pericarpium Zanthoxyli 5g gauze are bundled into material
Bag；
Step 3: add 50g olive oil in marmite, puts into stir-frying 3 minutes in pot after oil heat by Carnis caprae seu ovis and Rhizoma Zingiberis Recens, then to
Add water in Guo until water logging there is not Carnis caprae seu ovis, then addition 50g cooking wine boils in pot；
Step 4: adding Fructus Lycii, material bag and 10g refined salt in marmite during water boil, the least fire simmers 20 minutes, is subsequently adding
Flos Allii Fistulosi closes fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731456.4A CN106307380A (en) | 2016-08-26 | 2016-08-26 | Method for preparing medlar mutton soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731456.4A CN106307380A (en) | 2016-08-26 | 2016-08-26 | Method for preparing medlar mutton soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307380A true CN106307380A (en) | 2017-01-11 |
Family
ID=57791702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610731456.4A Pending CN106307380A (en) | 2016-08-26 | 2016-08-26 | Method for preparing medlar mutton soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307380A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056442A (en) * | 2017-12-01 | 2018-05-22 | 梅奇 | A kind of mutton soup prepares formula |
| CN108208691A (en) * | 2017-12-01 | 2018-06-29 | 梅奇 | A kind of Chinese medicine sheep soup |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724938A (en) * | 2014-12-06 | 2016-07-06 | 徐州鸿宇农业科技有限公司 | Production method of health care soup |
-
2016
- 2016-08-26 CN CN201610731456.4A patent/CN106307380A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724938A (en) * | 2014-12-06 | 2016-07-06 | 徐州鸿宇农业科技有限公司 | Production method of health care soup |
Non-Patent Citations (1)
| Title |
|---|
| 利生: "《大众家常菜》", 31 December 2009, 北京燕山出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056442A (en) * | 2017-12-01 | 2018-05-22 | 梅奇 | A kind of mutton soup prepares formula |
| CN108208691A (en) * | 2017-12-01 | 2018-06-29 | 梅奇 | A kind of Chinese medicine sheep soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |