CN106562364A - Bone-strengthening and stomach-warming soup - Google Patents
Bone-strengthening and stomach-warming soup Download PDFInfo
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- 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
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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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (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.
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| 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 |
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