CN106562364A - Bone-strengthening and stomach-warming soup - Google Patents
Bone-strengthening and stomach-warming soup Download PDFInfo
- Publication number
- CN106562364A CN106562364A CN201610989004.6A CN201610989004A CN106562364A CN 106562364 A CN106562364 A CN 106562364A CN 201610989004 A CN201610989004 A CN 201610989004A CN 106562364 A CN106562364 A CN 106562364A
- Authority
- CN
- China
- Prior art keywords
- beef
- stomach
- bone
- soup
- bone strengthening
- 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 49
- 238000005728 strengthening Methods 0.000 title claims abstract description 45
- 238000010792 warming Methods 0.000 title claims abstract description 44
- 235000015278 beef Nutrition 0.000 claims abstract description 45
- 210000002784 stomach Anatomy 0.000 claims abstract description 45
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 44
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 235000021312 gluten Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000013614 black pepper Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000009696 Murraya paniculata Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- 235000021551 crystal sugar Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000283690 Bos taurus Species 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 241001127714 Amomum Species 0.000 claims description 8
- 244000188192 Murraya paniculata Species 0.000 claims description 8
- 150000002496 iodine Chemical class 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 7
- 235000015223 cooked beef Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 241000186679 Lactobacillus buchneri Species 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 240000001829 Catharanthus roseus Species 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000002490 cerebral effect Effects 0.000 abstract 2
- 241000010428 Alpinia katsumadae Species 0.000 abstract 1
- 244000271246 Cedrela sinensis Species 0.000 abstract 1
- 235000011783 Cedrela sinensis Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 244000025361 Ficus carica Species 0.000 abstract 1
- 235000008730 Ficus carica Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 241000415580 Lycoperdon pusillum Species 0.000 abstract 1
- 240000001899 Murraya exotica Species 0.000 abstract 1
- 235000008766 Murraya exotica Nutrition 0.000 abstract 1
- 241000208181 Pelargonium Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 19
- 241000234282 Allium Species 0.000 description 6
- 238000002386 leaching Methods 0.000 description 5
- 230000002526 effect on cardiovascular system Effects 0.000 description 4
- 230000007420 reactivation Effects 0.000 description 4
- 208000011580 syndromic disease Diseases 0.000 description 4
- 235000019082 Osmanthus Nutrition 0.000 description 3
- 241000333181 Osmanthus Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- WTFUTSCZYYCBAY-SXBRIOAWSA-N 6-[(E)-C-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-N-hydroxycarbonimidoyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C/C(=N/O)/C1=CC2=C(NC(O2)=O)C=C1 WTFUTSCZYYCBAY-SXBRIOAWSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 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
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention mainly relates to the technical field of food processing, and discloses a bone-strengthening and stomach-warming soup, which is prepared from the following raw materials: raw beef, beef bone, anise, black pepper, cortex cinnamomi, pericarpium citri reticulatae, foeniculum vulgare, rhizoma kaempferiae, fructus tsaoko, herb of rose pelargonium, radix angelicae dahurioae, fructus amomi, murraya paniculata, alpinia katsumadai hayata, Chinese cumin seed, rhizoma atractylodis macrocephalae, lycoperdon pusillum, ficus carica, toona sinensis seedlings, bruised ginger, chopped green onion, shredded kelp, small gluten cubes, rock candy, iodised salt and lactic acid bacteria; the bone-strengthening and stomach-warming soup is delicious and intense in flavor, and is added with various Chinese herbal medicines for resisting germs and insects, so that the shelf life is prolonged; after fermentation through the lactic acid bacteria;, effective constituents are promoted to be leached so as to increase the fragrance and be antibacterial and anti-inflammation, so that the human immunity is enhanced, the metabolism is promoted, the stomach is warmed, the spleen is replenished, and the heart and cerebral vessels are protected; the beef and the beef bone are added, and secondary fermentation is carried out, so that the fragrance is increased, the beef is fine and tender, the calcium release of the beef bone is accelerated, growth and development are promoted, and bones are strengthened; and the bone-strengthening and stomach-warming soup is prevented from causing adverse effect on the heart and cerebral vessels, and is convenient to carry and eat, the sales volume is improved by 9.3 percent, and the economic income is improved by 11.4 percent.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of bone strengthening warming the stomach soup.
Background technology
Reeky fresh soup on dining table, often makes one to slaver, and particularly in winter-spring season, soup can be help others heating, and
Can make one to have a very good appetite.The raw material added during Baoshang is different, and mouthfeel just has very big difference, and the health care having is also completely
Difference, generally requires to add animal material, small fire to stew slowly during Baoshang, increases delicate flavour and the nutrition of soup.
But, with the continuous quickening of modern people's rhythm of life, the time in kitchen is also fewer and feweri, therefore from
The time of own Baoshang is also fewer and feweri, and instant soup is also just increasingly favored by people, but, presently commercially available instant Tonga
The animal material for entering is little, flat aroma, and nutrition and mouthfeel are more single, and sale bone strengthening warming the stomach is there is presently no on market
Soup.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of bone strengthening warming the stomach soup.
A kind of bone strengthening warming the stomach soup, is made up of the raw material of following weight portion：Raw beef 11 ~ 13, Os Bovis seu Bubali 92 ~ 94, anistree 12 ~
14th, black pepper 12 ~ 14, Cortex Cinnamomi 11 ~ 13, Pericarpium Citri Reticulatae 10 ~ 12, Fructus Foeniculi 7 ~ 9, Rhizoma Kaempferiae 7 ~ 9, Fructus Tsaoko 7 ~ 9, Herba Pelargonii Graveolentiss 6 ~ 8, the Radix Angelicae Dahuricae 6 ~ 8,
Fructus Amomi 6 ~ 8, Murraya paniculata (L.) Jack. 6 ~ 8, Amomum globosum loureiro 5 ~ 7, Fructus Cumini Cymini 5 ~ 7, the Rhizoma Atractylodis Macrocephalae 2 ~ 4, ash bag 4 ~ 6, Fructus Fici 4 ~ 6, Tonnae Sinensiss Seedling 4 ~ 6, bruised ginger 5 ~
7th, green onion end 5 ~ 7, Shredded kelp 7 ~ 9, little gluten fourth 7 ~ 9, crystal sugar 3 ~ 4, iodine salt 3 ~ 4, lactic acid bacteria 4 ~ 6.
Described raw beef, is the Niu Jianzi meat of cattle.
Described Shredded kelp, width are 3 ~ 4mm, and length is 25 ~ 30mm.
Described little gluten fourth, size are 6 ~ 8mm.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 12 ~ 14, Lactobacillus buchneri 7 ~ 9, guarantor
Plus Leah lactobacilluss 5 ~ 7, bacillus acidophilus 5 ~ 7, Jing re-activations, viable count are 108~109CFU/ml。
A kind of preparation method of bone strengthening warming the stomach soup, comprises the following steps：
（1）Raw beef and Os Bovis seu Bubali are cleaned, beef, size is 6 ~ 7cm, soak 40 ~ 45 minutes in being put into washing water of rice, remove
Blood and slime, Os Bovis seu Bubali is segmented, and length is 6 ~ 10cm, obtains clean beef and Os Bovis seu Bubali；
（2）By anise, black pepper, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack., Amomum globosum loureiro, diligent
So and Rhizoma Atractylodis Macrocephalae mixing, immersion 5 ~ 7 hours in 4 ~ 6 DEG C of water are placed in, bitter taste can be removed, fragrance when can promote later stage infusion again
The leaching of composition, takes out, is crushed to 60 ~ 80 mesh, must soak material；
（3）Grey bag, Fructus Fici, Tonnae Sinensiss Seedling are cleaned, is crushed, size is 70 ~ 80 μm, add grey bag, Fructus Fici, Tonnae Sinensiss Seedling gross weight
The crystal sugar of the water of 6 ~ 7 times of amounts of amount and grey bag weight 1/2, after dissolving completely, adds lactic acid bacteria, mixes, and is placed in 38 ~ 40 DEG C of constant temperature and sends out
Ferment 6 ~ 7 hours, tarts up, and promotes the leaching of effective ingredient, strengthens gastrointestinal function, and facilitating digestion absorbs, and protects cardiovascular and cerebrovascular vessel,
Obtain fermentation material；
（4）Remaining crystal sugar is crushed, clean beef and Os Bovis seu Bubali is added, is stirred to dissolving completely, add fermentation material, mixing is equal
It is even, it is placed in 38 ~ 40 DEG C of ferment at constant temperature 6 ~ 8 hours, increases the delicate fragrance of beef and Os Bovis seu Bubali, it is easy to ripening, promotes the release of calcium ion,
Obtain fermented beef and Os Bovis seu Bubali；
（5）Fermented beef is blended, particle diameter is 3 ~ 4mm, be placed in -32 ~ -30 DEG C and freeze 8 ~ 10 hours, take out, be placed in 57 ~ 59 DEG C
Dry to surface no moisture, be placed in small fire in frying pan and stir-fry to beef maturation, add bruised ginger and green onion end, stir-fry fragrant to Herba Alii fistulosi is produced
Taste, obtains parch material；
（6）The water of 5 ~ 6 times of amounts of Os Bovis seu Bubali weight is added in halogen pot, fermentation Os Bovis seu Bubali is added, immersion material, small fire infusion after boiling, is added
80 ~ 90 minutes, hold from burning things which may cause a fire disaster, be cooled to 22 ~ 24 DEG C, add parch material, increase tenderness of beef utilizing, after being boiled by fire, small fire keeps
Micro-boiling 30 ~ 35 minutes, adds iodine salt, Shredded kelp and little gluten fourth, keeps micro-boiling 15 ~ 20 minutes, and Guan Huo is vexed to boil, and takes out Os Bovis seu Bubali,
Delicate fragrance is strong, obtains cooked beef soup；
（7）Cooked beef soup is carried out into lyophilization, water content is 7 ~ 9%, obtains bone strengthening warming the stomach soup；
（8）Packaging, Jing 27 ~ 28kGy radiation sterilization, inspection obtain finished product.
The step（6）It is vexed boil, the time be 45 ~ 50 minutes.
The eating method of the bone strengthening warming the stomach soup, bone strengthening warming the stomach Tonga is entered in container, then 96 ~ 100 are added in container
DEG C boiled water, the weight ratio of bone strengthening warming the stomach soup and boiled water is 1:15 ~ 18, after mix homogeneously, boil in a covered pot over a slow fire 4 ~ 5 minutes, stir, you can
It is edible.
It is an advantage of the invention that：A kind of bone strengthening warming the stomach soup that the present invention is provided, delicious and rich add various Chinese herbal medicine, resist
Bacterium parasite killing, Shelf-life；Spice Jing cold water soaks, can remove bitter taste, flavor component when can promote later stage infusion again
Leaching；By grey bag, Fructus Fici, Tonnae Sinensiss Seedling Jing after lactic acid bacteria fermentation, promote effective ingredient to leach, increase delicate fragrance, strengthen nutrition
And health-care effect, anti-inflammation, strengthening resistance of human body, enhance metabolism, warming the stomach strengthening the spleen protects cardiovascular and cerebrovascular vessel, adds cattle
Meat and Os Bovis seu Bubali, carry out secondary lactic acid bacteria fermentation, increase beef and Os Bovis seu Bubali delicate fragrance, and beef mouthfeel is delicate, promote that Os Bovis seu Bubali is calcareous to be released
Put, can enhancing development, strong skeleton, it is to avoid adverse effect of the bone strengthening warming the stomach soup to cardiovascular and cerebrovascular vessel, any crowd
It is edible；Without any additive, carry and instant, sales volume improves 9.3%, and income improves 11.4%.
Specific embodiment
Below with the specific embodiment explanation present invention.
Embodiment 1
A kind of bone strengthening warming the stomach soup, is made up of the raw material of following weight portion：Raw beef 11, Os Bovis seu Bubali 92, anise 12, black pepper 12, meat
Osmanthus 11, Pericarpium Citri Reticulatae 10, Fructus Foeniculi 7, Rhizoma Kaempferiae 7, Fructus Tsaoko 7, Herba Pelargonii Graveolentiss 6, the Radix Angelicae Dahuricae 6, Fructus Amomi 6, Murraya paniculata (L.) Jack. 6, Amomum globosum loureiro 5, Fructus Cumini Cymini 5, the Rhizoma Atractylodis Macrocephalae 2,
Ash bag 4, Fructus Fici 4, Tonnae Sinensiss Seedling 4, bruised ginger 5, green onion end 5, Shredded kelp 7, little gluten fourth 7, crystal sugar 3, iodine salt 3, lactic acid bacteria 4.
Described raw beef, is the Niu Jianzi meat of cattle.
Described Shredded kelp, width are 3 ~ 4mm, and length is 25 ~ 30mm.
Described little gluten fourth, size are 6 ~ 8mm.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 12, Lactobacillus buchneri 7, Bulgaria
Lactobacilluss 5, bacillus acidophilus 5, Jing re-activations, viable count are 108~109CFU/ml。
A kind of preparation method of bone strengthening warming the stomach soup, comprises the following steps：
（1）Raw beef and Os Bovis seu Bubali are cleaned, beef, size is 6 ~ 7cm, soak 40 ~ 45 minutes in being put into washing water of rice, remove
Blood and slime, Os Bovis seu Bubali is segmented, and length is 6 ~ 10cm, obtains clean beef and Os Bovis seu Bubali；
（2）By anise, black pepper, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack., Amomum globosum loureiro, diligent
So and Rhizoma Atractylodis Macrocephalae mixing, immersion 7 hours in 4 DEG C of water are placed in, bitter taste can be removed, flavor component when can promote later stage infusion again
Leaching, take out, be crushed to 80 mesh, material must be soaked；
（3）Grey bag, Fructus Fici, Tonnae Sinensiss Seedling are cleaned, is crushed, size is 70 ~ 80 μm, add grey bag, Fructus Fici, Tonnae Sinensiss Seedling gross weight
The crystal sugar of the water of 6 times of amounts of amount and grey bag weight 1/2, after dissolving completely, adds lactic acid bacteria, mixes, be placed in 38 DEG C of ferment at constant temperature 6 little
When, tarting up, promote the leaching of effective ingredient, strengthen gastrointestinal function, facilitating digestion absorbs, and protects cardiovascular and cerebrovascular vessel, must ferment
Material；
（4）Remaining crystal sugar is crushed, clean beef and Os Bovis seu Bubali is added, is stirred to dissolving completely, add fermentation material, mixing is equal
It is even, it is placed in 40 DEG C of ferment at constant temperature 6 hours, increases the delicate fragrance of beef and Os Bovis seu Bubali, it is easy to ripening, promotes the release of calcium ion, must send out
Ferment beef and Os Bovis seu Bubali；
（5）Fermented beef is blended, particle diameter is 3 ~ 4mm, be placed in -32 DEG C and freeze 10 hours, take out, be placed in 57 DEG C and dry to surface
No moisture, is placed in small fire in frying pan and stir-fries to beef maturation, add bruised ginger and green onion end, stir-fry to Herba Alii fistulosi fragrance is produced, obtain parch material；
（6）The water of 5 times of amounts of Os Bovis seu Bubali weight is added in halogen pot, fermentation Os Bovis seu Bubali is added, immersion material, small fire infusion 80 after boiling, is added
Minute, hold from burning things which may cause a fire disaster, be cooled to 22 ~ 24 DEG C, add parch material, increase tenderness of beef utilizing, after being boiled by fire, small fire keeps micro-boiling 30
Minute, iodine salt, Shredded kelp and little gluten fourth are added, micro-boiling is kept 20 minutes, Guan Huo is vexed to boil 50 minutes, takes out Os Bovis seu Bubali, and delicate fragrance is dense
It is strongly fragrant, obtain cooked beef soup；
（7）Cooked beef soup is carried out into lyophilization, water content is 7 ~ 9%, obtains bone strengthening warming the stomach soup；
（8）Packaging, Jing 28kGy radiation sterilization, inspection obtain finished product.
The eating method of the bone strengthening warming the stomach soup, bone strengthening warming the stomach Tonga is entered in container, then 96 ~ 100 are added in container
DEG C boiled water, the weight ratio of bone strengthening warming the stomach soup and boiled water is 1:15, after mix homogeneously, boil in a covered pot over a slow fire 5 minutes, stir, you can be edible.
Embodiment 2
A kind of bone strengthening warming the stomach soup, is made up of the raw material of following weight portion：Raw beef 12, Os Bovis seu Bubali 93, anise 13, black pepper 13, meat
Osmanthus 12, Pericarpium Citri Reticulatae 11, Fructus Foeniculi 8, Rhizoma Kaempferiae 8, Fructus Tsaoko 8, Herba Pelargonii Graveolentiss 7, the Radix Angelicae Dahuricae 7, Fructus Amomi 7, Murraya paniculata (L.) Jack. 7, Amomum globosum loureiro 6, Fructus Cumini Cymini 6, the Rhizoma Atractylodis Macrocephalae 3,
Ash bag 5, Fructus Fici 5, Tonnae Sinensiss Seedling 5, bruised ginger 6, green onion end 6, Shredded kelp 8, little gluten fourth 8, crystal sugar 3, iodine salt 3, lactic acid bacteria 5.
Described raw beef, is the Niu Jianzi meat of cattle.
Described Shredded kelp, width are 3 ~ 4mm, and length is 25 ~ 30mm.
Described little gluten fourth, size are 6 ~ 8mm.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 13, Lactobacillus buchneri 8, Bulgaria
Lactobacilluss 6, bacillus acidophilus 6, Jing re-activations, viable count are 108~109CFU/ml。
Prepare and eating method, with embodiment 1.
Embodiment 3
A kind of bone strengthening warming the stomach soup, is made up of the raw material of following weight portion：Raw beef 13, Os Bovis seu Bubali 94, anise 14, black pepper 14, meat
Osmanthus 13, Pericarpium Citri Reticulatae 12, Fructus Foeniculi 9, Rhizoma Kaempferiae 9, Fructus Tsaoko 9, Herba Pelargonii Graveolentiss 8, the Radix Angelicae Dahuricae 8, Fructus Amomi 8, Murraya paniculata (L.) Jack. 8, Amomum globosum loureiro 7, Fructus Cumini Cymini 7, the Rhizoma Atractylodis Macrocephalae 4,
Ash bag 6, Fructus Fici 6, Tonnae Sinensiss Seedling 6, bruised ginger 7, green onion end 7, Shredded kelp 9, little gluten fourth 9, crystal sugar 4, iodine salt 4, lactic acid bacteria 6.
Described raw beef, is the Niu Jianzi meat of cattle.
Described Shredded kelp, width are 3 ~ 4mm, and length is 25 ~ 30mm.
Described little gluten fourth, size are 6 ~ 8mm.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 14, Lactobacillus buchneri 9, Bulgaria
Lactobacilluss 7, bacillus acidophilus 7, Jing re-activations, viable count are 108~109CFU/ml。
Prepare and eating method, with embodiment 1.
Comparative example 1
Raw beef, Os Bovis seu Bubali are removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Anise, black pepper, Cortex Cinnamomi, Pericarpium Citri Reticulatae are removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 3
Ash disposal bag, Fructus Fici, Tonnae Sinensiss Seedling are removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Lactic acid bacteria is removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 5
All raw materials are disposably directly added into into infusion in water, remaining is prepared and eating method, with embodiment 1.
Comparative example 6
Removal step（5）Freezing, remaining prepare and eating method, with embodiment 1.
Comparative example 7
Removal step（7）, remaining is prepared and eating method, with embodiment 1.
The edible and health-care effect of embodiment and comparative example bone strengthening warming the stomach soup：
The fresh cattle key meat 5kg of healthy cattle is selected, after stripping and slicing, is divided into 10 groups, every group of 500g, respectively with embodiment and contrast
The method of example prepares bone strengthening warming the stomach soup, and after ripening, Jing 20 carries out subjective appreciation to the roasted beef of each group for professional；Each group
Bone strengthening warming the stomach soup is not packed, and is placed in 25 DEG C, detects shelf life；The healthy experimenter of random selection
1000,10 groups are randomly divided into, respectively 3 embodiment groups and 7 comparative example groups, 100 per group, every group of experimenter eats daily
With the bone strengthening warming the stomach soup 30g of the group, other diet all sames, tested time are 30 days, check and record the cold syndrome of the stomach in experimenter
Symptom mitigation and the patient of recovery from illness, calculate drinking and health-care effect for cold syndrome of the stomach effective percentage, embodiment and comparative example bone strengthening warming the stomach soup
It is shown in Table 1.
Table 1：The edible and health-care effect of embodiment and comparative example bone strengthening warming the stomach soup
| Project | Shelf life/(d) | Calcium content/(mg/100g) | Cold syndrome of the stomach effective percentage/(%) |
| Embodiment 1 | 5 | 15.4 | 78 |
| Embodiment 2 | 6 | 14.7 | 81 |
| Embodiment 3 | 6 | 18.2 | 76 |
| Comparative example 1 | 5 | 1.7 | 53 |
| Comparative example 2 | 4 | 12.4 | 47 |
| Comparative example 3 | 3 | 9.5 | 56 |
| Comparative example 4 | 3 | 4.6 | 64 |
| Comparative example 5 | 4 | 6.3 | 67 |
| Comparative example 6 | 5 | 9.1 | 71 |
| Comparative example 7 | 2 | 10.3 | 74 |
The result of table 1 shows that the bone strengthening warming the stomach soup of embodiment, shelf life are long, and calcium content and cold syndrome of the stomach effective percentage are substantially compared with comparative example
Height, illustrates that the bone strengthening warming the stomach soup of present invention offer has good edible and health-care effect.
Claims (8)
1. a kind of bone strengthening warming the stomach soup, it is characterised in that be made up of the raw material of following weight portion：Raw beef 11 ~ 13, Os Bovis seu Bubali 92 ~ 94,
Anistree 12 ~ 14, black pepper 12 ~ 14, Cortex Cinnamomi 11 ~ 13, Pericarpium Citri Reticulatae 10 ~ 12, Fructus Foeniculi 7 ~ 9, Rhizoma Kaempferiae 7 ~ 9, Fructus Tsaoko 7 ~ 9, Herba Pelargonii Graveolentiss 6 ~ 8,
The Radix Angelicae Dahuricae 6 ~ 8, Fructus Amomi 6 ~ 8, Murraya paniculata (L.) Jack. 6 ~ 8, Amomum globosum loureiro 5 ~ 7, Fructus Cumini Cymini 5 ~ 7, the Rhizoma Atractylodis Macrocephalae 2 ~ 4, ash bag 4 ~ 6, Fructus Fici 4 ~ 6, Tonnae Sinensiss Seedling 4 ~
6th, bruised ginger 5 ~ 7, green onion end 5 ~ 7, Shredded kelp 7 ~ 9, little gluten fourth 7 ~ 9, crystal sugar 3 ~ 4, iodine salt 3 ~ 4, lactic acid bacteria 4 ~ 6.
2. bone strengthening warming the stomach soup according to claim 1, it is characterised in that described raw beef, is the Niu Jianzi meat of cattle.
3. bone strengthening warming the stomach soup according to claim 1, it is characterised in that described Shredded kelp, width is 3 ~ 4mm, and length is
25~30mm。
4. bone strengthening warming the stomach soup according to claim 1, it is characterised in that described little gluten fourth, size are 6 ~ 8mm.
5. bone strengthening warming the stomach soup according to claim 1, it is characterised in that described lactic acid bacteria, by the raw material of following weight portion
Composition：Moral formula lactobacilluss 12 ~ 14, Lactobacillus buchneri 7 ~ 9, Lactobacillus bulgaricus 5 ~ 7, bacillus acidophilus 5 ~ 7, bis- work of Jing
Change, viable count is 108~109CFU/ml。
6. the preparation method of bone strengthening warming the stomach soup described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）Raw beef and Os Bovis seu Bubali are cleaned, beef, size is 6 ~ 7cm, soaked 40 ~ 45 minutes in being put into washing water of rice, by cattle
Bone is segmented, and length is 6 ~ 10cm, obtains clean beef and Os Bovis seu Bubali；
（2）By anise, black pepper, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack., Amomum globosum loureiro, diligent
So mix with the Rhizoma Atractylodis Macrocephalae, be placed in 4 ~ 6 DEG C of water and soak 5 ~ 7 hours, take out, be crushed to 60 ~ 80 mesh, material must be soaked；
（3）Grey bag, Fructus Fici, Tonnae Sinensiss Seedling are cleaned, is crushed, size is 70 ~ 80 μm, add grey bag, Fructus Fici, Tonnae Sinensiss Seedling gross weight
The crystal sugar of the water of 6 ~ 7 times of amounts of amount and grey bag weight 1/2, after dissolving completely, adds lactic acid bacteria, mixes, and is placed in 38 ~ 40 DEG C of constant temperature and sends out
Ferment 6 ~ 7 hours, obtains fermentation material；
（4）Remaining crystal sugar is crushed, clean beef and Os Bovis seu Bubali is added, is stirred to dissolving completely, add fermentation material, mixing is equal
It is even, it is placed in 38 ~ 40 DEG C of ferment at constant temperature 6 ~ 8 hours, obtains fermented beef and Os Bovis seu Bubali；
（5）Fermented beef is blended, particle diameter is 3 ~ 4mm, be placed in -32 ~ -30 DEG C and freeze 8 ~ 10 hours, take out, be placed in 57 ~ 59 DEG C
Dry to surface no moisture, be placed in small fire in frying pan and stir-fry to beef maturation, add bruised ginger and green onion end, stir-fry fragrant to Herba Alii fistulosi is produced
Taste, obtains parch material；
（6）The water of 5 ~ 6 times of amounts of Os Bovis seu Bubali weight is added in halogen pot, fermentation Os Bovis seu Bubali is added, immersion material, small fire infusion after boiling, is added
80 ~ 90 minutes, hold from burning things which may cause a fire disaster, be cooled to 22 ~ 24 DEG C, add parch material, after being boiled by fire, small fire keeps micro-boiling 30 ~ 35 minutes,
Iodine salt, Shredded kelp and little gluten fourth are added, micro-boiling is kept 15 ~ 20 minutes, Guan Huo is vexed to boil, taken out Os Bovis seu Bubali, obtain cooked beef soup；
（7）Cooked beef soup is carried out into lyophilization, water content is 7 ~ 9%, obtains bone strengthening warming the stomach soup；
（8）Packaging, Jing 27 ~ 28kGy radiation sterilization, inspection obtain finished product.
7. the preparation method of bone strengthening warming the stomach soup according to claim 6, it is characterised in that the step（6）It is vexed boil, the time
For 45 ~ 50 minutes.
8. the eating method of bone strengthening warming the stomach soup described in a kind of any one of claim 1 ~ 7, it is characterised in that by bone strengthening warming the stomach Tonga
Enter in container, then 96 ~ 100 DEG C of boiled water is added in container, bone strengthening warming the stomach soup is 1 with the weight ratio of boiled water:15 ~ 18, mixing
After uniform, boil in a covered pot over a slow fire 4 ~ 5 minutes, stir, you can be edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610989004.6A CN106562364A (en) | 2016-11-10 | 2016-11-10 | Bone-strengthening and stomach-warming soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610989004.6A CN106562364A (en) | 2016-11-10 | 2016-11-10 | Bone-strengthening and stomach-warming soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562364A true CN106562364A (en) | 2017-04-19 |
Family
ID=58541004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610989004.6A Pending CN106562364A (en) | 2016-11-10 | 2016-11-10 | Bone-strengthening and stomach-warming soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562364A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645417A (en) * | 2019-01-16 | 2019-04-19 | 北京西部马华火锅有限公司 | A kind of steamed beef soup and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN102578641A (en) * | 2012-02-23 | 2012-07-18 | 华子昂 | Seasoning bone soup and process for preparing same |
| CN104187553A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Preparation method for chop essence |
| CN105520111A (en) * | 2015-12-28 | 2016-04-27 | 湖北工业大学 | Production method of fermented garlic smell sheep bone soup stock |
-
2016
- 2016-11-10 CN CN201610989004.6A patent/CN106562364A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN102578641A (en) * | 2012-02-23 | 2012-07-18 | 华子昂 | Seasoning bone soup and process for preparing same |
| CN104187553A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Preparation method for chop essence |
| CN105520111A (en) * | 2015-12-28 | 2016-04-27 | 湖北工业大学 | Production method of fermented garlic smell sheep bone soup stock |
Non-Patent Citations (1)
| Title |
|---|
| 朱蓓薇: "《方便食品加工工艺及设备选用手册》", 31 January 2003 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645417A (en) * | 2019-01-16 | 2019-04-19 | 北京西部马华火锅有限公司 | A kind of steamed beef soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107495282B (en) | Hotpot condiment and preparation method thereof | |
| KR101962582B1 (en) | Method of preparing Samgyetang and Samgyetang prepared by the preparing method | |
| CN106360649A (en) | Beautifying fermented foie gras | |
| CN106360395A (en) | Faint scent braised beef | |
| CN102687766B (en) | Healthy spicy edible oil | |
| CN106722296A (en) | One kind fermentation smoked chicken | |
| CN105831682A (en) | Bamboo shoot-pickled vegetable stewing seasoning material and preparation method thereof | |
| CN105266120A (en) | Method for preparing clean soup hotpot condiment | |
| KR20160147299A (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| KR101728243B1 (en) | Method for manufacturing of a whole bulb of garlic using lactic acid bacteria | |
| CN106509653A (en) | Faintly fragrant sauced beef | |
| KR102096179B1 (en) | Wild ginseng sauce, manufacturing method of thereof, and galbitang, samgyetang and boiled chicken using thereof | |
| CN110521953A (en) | A kind of shredded chicken and preparation method thereof | |
| CN106562364A (en) | Bone-strengthening and stomach-warming soup | |
| CN101275113B (en) | Chinese herbal medicine flavouring edible vinegar having health care function | |
| CN110638028B (en) | Preparation method of minced garlic and spiral shell sauce | |
| CN106235217A (en) | A kind of the kidney invigorating pathogenic fire reducing Flos Sophorae Mel and preparation method thereof | |
| CN105918956A (en) | Orange flesh dried orange peels and preparation method thereof | |
| KR100607622B1 (en) | Method for producing sambokgyetang using the abalone and the sambokgyetang using thereof | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| CN103932234A (en) | Black tea flavor soft-shelled turtle and preparation method thereof | |
| CN103876173A (en) | Kidney bean goose and preparation method thereof | |
| CN104187765A (en) | Beef slices with mellow taste of coffee and preparation method of beef slices | |
| CN103989200B (en) | A kind of instant fruital soft-shelled turtle and preparation method thereof | |
| CN103181575A (en) | Preparation method of casserole roasted and stewed goose |
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 |
Application publication date: 20170419 |
|
| RJ01 | Rejection of invention patent application after publication |