CN107821981A - A kind of nourishing and health preserving mutton soup and preparation method thereof - Google Patents
A kind of nourishing and health preserving mutton soup and preparation method thereof Download PDFInfo
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- CN107821981A CN107821981A CN201711334622.8A CN201711334622A CN107821981A CN 107821981 A CN107821981 A CN 107821981A CN 201711334622 A CN201711334622 A CN 201711334622A CN 107821981 A CN107821981 A CN 107821981A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 35
- 230000036541 health Effects 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001494479 Pecora Species 0.000 claims abstract description 20
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 244000291564 Allium cepa Species 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 240000000467 Carum carvi Species 0.000 claims abstract description 12
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 10
- 241000756943 Codonopsis Species 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 10
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 10
- 239000009636 Huang Qi Substances 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000002045 Guettarda speciosa Species 0.000 claims abstract 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 244000061520 Angelica archangelica Species 0.000 description 4
- 241000213006 Angelica dahurica Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 present invention discloses a kind of nourishing and health preserving mutton soup, is prepared from the following raw materials in parts by weight：30~40 parts of sheep bone, 50~60 parts of mutton, 20~30 parts of carrot, 8~10 parts of jujube, 8~10 parts of matrimony vine, 5~8 parts of shallot, 5~8 parts of ginger, 3~5 parts of garlic, 3~5 parts of caraway, 1~2 part of Radix Angelicae Sinensis, 1~2 part of nutmeg, 1~2 part of the Radix Astragali, 2~3 parts of Radix Codonopsis, 1~2 part of the root of Dahurain angelica, 3~5 parts of salt, 1~1.5 part of white pepper, 0.5~0.8 part of BAICAO powder, 0.5~0.8 part of mushroom powder.A kind of nourishing and health preserving mutton soup preparation method of the present invention, raw material is easily obtained, simple to operate, and technique is easy to standardize, and facilitates family independently to make, while also is adapted for largely producing.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of nourishing and health preserving mutton soup and preparation method thereof.
Background technology
Mutton has higher nutritive value, and mutton soup is even more to have drawn the elite in mutton.Mutton is used for health care
History it is very long, early in the Eastern Han Dynasty《Treatise on Febrile and Miscellaneous Disease》Just cured the disease in one book with " Chinese angelica, ginger mutton soup ", the traditional Chinese medical science
Think that mutton is sweet warm-natured, be healthy and strong with qi-restoratives, the effect under middle benefit gas is warm,《Compendium of Materia Medica》Record：Mutton can treat postpartum void
It is cold, the symptom such as cold hernia, impotence due to deficiency of the kidney of suffering from abdominal pain.It as the saying goes：" wanting longevity, often eat mutton ".Because contain very high egg in mutton
White matter, mineral matter and abundant vitamin, so fitness and anti-disease ability, particularly winter can be improved by eating mutton more
Severe cold can also be resisted.
But in the manufacturing process of mutton soup, because manufacture craft is cumbersome, recovery rate is low and fabrication cycle is grown, protected for a long time
Nutrient loss is easily caused during holding, is unfavorable for industrialization production.Therefore for existing mutton soup product in production process
The defects of middle recovery rate is low, existing improved method is that mutton raw material is extracted repeatedly, but this method is while extraction,
Substantial amounts of nutrient loss is caused, and shortens the shelf lives in later stage, can particularly cause the nutritional balance of mutton
Deteriorate, influence edibility.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of nourishing and health preserving mutton soup and preparation method thereof,
Nutritional ingredient that can be fully in sheep bone and mutton, is aided with various nourishing dispensings, substantially increase mutton soup nutritive value and
Tonic effect.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of nourishing and health preserving mutton soup, with weight
Part meter, it is composed of the following components：30~40 parts of sheep bone, 50~60 parts of mutton, 20~30 parts of carrot, 8~10 parts of jujube, matrimony vine 8
~10 parts, 5~8 parts of shallot, 5~8 parts of ginger, 3~5 parts of garlic, 3~5 parts of caraway, 1~2 part of Radix Angelicae Sinensis, 1~2 part of nutmeg, Huang
1~2 part of stilbene, 2~3 parts of Radix Codonopsis, 3~5 parts of salt, 1~1.5 part of white pepper, 1~2 part of the root of Dahurain angelica, 0.5~0.8 part of BAICAO powder, mushroom
0.5~0.8 part of mushroom powder.
As the further optimization of such scheme, a kind of nourishing and health preserving mutton soup, in parts by weight, by following components group
Into：35 parts of sheep bone, 55 parts of mutton, 25 parts of carrot, 10 parts of jujube, 10 parts of matrimony vine, 6 parts of onion parts, 6 parts of ginger, 5 parts of garlic, caraway
5 parts, 2 parts of Radix Angelicae Sinensis, 2 parts of nutmeg, 2 parts of the Radix Astragali, 3 parts of Radix Codonopsis, 2 parts of the root of Dahurain angelica, 5 parts of salt, 1.5 parts of white pepper, BAICAO powder 0.8
Part, 0.8 part of mushroom powder.
Present invention also offers a kind of preparation method of nourishing and health preserving mutton soup, comprise the following steps：
(1) carrot is cleaned into stripping and slicing, shallot cleans segment, and ginger, garlic, caraway are cleaned and drained, standby；
(2) being soaked 2~3 hours in cold water after cleaning sheep bone and mutton, mutton is cut into 3~4 the inside bulks, quick-boils water,
It is standby；
(3) it is sheep bone big fire is boiled, then slow fire stews 3~4 hours, extraction sheep bone bottom soup；
(4) by mutton chop, radish block, onion parts, ginger, garlic, jujube, matrimony vine, Radix Angelicae Sinensis, nutmeg, the Radix Astragali, Radix Codonopsis, white
The root of Dahurian angelica, white pepper, BAICAO powder, mushroom powder add the sheep bone bottom soup that step (3) obtains, and big fire is boiled, then slow fire stews 2~3 hours；
(5) boil, add salt, be sprinkled into caraway and produce nourishing and health preserving mutton soup.
Compared with the prior art, a kind of beneficial effect of nourishing and health preserving mutton soup of the invention and preparation method thereof embodies
：
(1) a kind of nourishing and health preserving mutton soup of the invention, solves that mutton soup extraction process in the prior art is cumbersome, extraction
Rate is low and fabrication cycle is grown, and is unfavorable for the difficulty of industrialization production.Fast-moving consumer goods market has been greatly enriched, has met people
To the demand of a variety of based foods.
(2) a kind of nourishing and health preserving mutton soup of the invention is while carrot is added, be also aided with jujube, matrimony vine, the Radix Astragali,
Radix Codonopsis, root of Dahurain angelica etc. nourish class Chinese herbal medicine, and green is pure natural, while mutton soup taste is lifted, substantially increases mutton soup
Nutritive value and tonic effect.
(3) a kind of nourishing and health preserving mutton soup preparation method of the invention, technique are easy to standardize, are adapted to large-scale production.
To improving Competitive Products, effectively extend volume growth, promote interprise's intensive management and technological progress etc. all to have great
Realistic meaning and social effect.
Embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, below by embodiment, the present invention is entered
Row is further described.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, and do not have to
In limitation the scope of the present invention.
Embodiment 1
A kind of nourishing and health preserving mutton soup, it is in parts by weight, composed of the following components：35 parts of sheep bone, 55 parts of mutton, carrot
25 parts, 10 parts of jujube, 10 parts of matrimony vine, 6 parts of onion parts, 6 parts of ginger, 5 parts of garlic, 5 parts of caraway, 2 parts of Radix Angelicae Sinensis, 2 parts of nutmeg, the Radix Astragali
2 parts, 3 parts of Radix Codonopsis, 1 part of the root of Dahurain angelica, 5 parts of salt, 1.5 parts of white pepper, 0.8 part of BAICAO powder, 0.8 part of mushroom powder.
A kind of preparation method of nourishing and health preserving mutton soup of this preferred embodiments, comprises the following steps：
(1) carrot is cleaned into stripping and slicing, shallot cleans segment, and ginger, garlic, caraway are cleaned and drained, standby；
(2) soaked 3 hours in cold water after cleaning sheep bone and mutton, mutton is cut into 3 the inside bulks, quick-boils water, standby；
(3) it is sheep bone big fire is boiled, then slow fire stews 2 hours, extraction sheep bone bottom soup；
(4) by mutton chop, radish block, onion parts, ginger, garlic, jujube, matrimony vine, Radix Angelicae Sinensis, nutmeg, the Radix Astragali, Radix Codonopsis, white
The root of Dahurian angelica, white pepper, BAICAO powder, mushroom powder add the sheep bone bottom soup that step (3) obtains, and big fire is boiled, then slow fire stews 2~3 hours；
(5) boil, add salt, be sprinkled into caraway and produce nourishing and health preserving mutton soup.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (3)
1. a kind of nourishing and health preserving mutton soup, it is characterised in that in parts by weight, composed of the following components：30~40 parts of sheep bone, sheep
50~60 parts of meat, 20~30 parts of carrot, 8~10 parts of jujube, 8~10 parts of matrimony vine, 5~8 parts of shallot, 5~8 parts of ginger, garlic 3
~5 parts, 3~5 parts of caraway, 1~2 part of Radix Angelicae Sinensis, 1~2 part of nutmeg, 1~2 part of the Radix Astragali, 2~3 parts of Radix Codonopsis, 1~2 part of the root of Dahurain angelica, food
3~5 parts of salt, 1~1.5 part of white pepper, 0.5~0.8 part of BAICAO powder, 0.5~0.8 part of mushroom powder.
2. a kind of nourishing and health preserving mutton soup, it is characterised in that in parts by weight, composed of the following components：35 parts of sheep bone, mutton 55
Part, 25 parts of carrot, 10 parts of jujube, 10 parts of matrimony vine, 6 parts of onion parts, 6 parts of ginger, 5 parts of garlic, 5 parts of caraway, 2 parts of Radix Angelicae Sinensis, nutmeg
2 parts, 2 parts of the Radix Astragali, 3 parts of Radix Codonopsis, 2 parts of the root of Dahurain angelica, 5 parts of salt, 1.5 parts of white pepper, 0.8 part of BAICAO powder, 0.8 part of mushroom powder.
3. a kind of preparation method of nourishing and health preserving mutton soup as claimed in claim 1 or 2, it is characterised in that including following step
Suddenly：
(1) carrot is cleaned into stripping and slicing, shallot cleans segment, and ginger, garlic, caraway are cleaned and drained, standby；
(2) soaked 2~3 hours in cold water after cleaning sheep bone and mutton, mutton is cut into 3~4 the inside bulks, quick-boils water, standby；
(3) it is sheep bone big fire is boiled, then slow fire stews 3~4 hours, extraction sheep bone bottom soup；
(4) by mutton chop, radish block, onion parts, ginger, garlic, jujube, matrimony vine, Radix Angelicae Sinensis, nutmeg, the Radix Astragali, Radix Codonopsis, the root of Dahurain angelica, white
Pepper, BAICAO powder, mushroom powder add the sheep bone bottom soup that step (3) obtains, and big fire is boiled, then slow fire stews 2~3 hours；
(5) boil, add salt, be sprinkled into caraway and produce nourishing and health preserving mutton soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711334622.8A CN107821981A (en) | 2017-12-13 | 2017-12-13 | A kind of nourishing and health preserving mutton soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711334622.8A CN107821981A (en) | 2017-12-13 | 2017-12-13 | A kind of nourishing and health preserving mutton soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821981A true CN107821981A (en) | 2018-03-23 |
Family
ID=61644383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711334622.8A Pending CN107821981A (en) | 2017-12-13 | 2017-12-13 | A kind of nourishing and health preserving mutton soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821981A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050080077A (en) * | 2005-07-08 | 2005-08-11 | 김기옥 | Brisket, Beef bone, Emperor's sake, North Korean fish, Dashima, Various vegetables, Soup soup, Beef bone soup, Songpyeon sundae, Dumplings, Bean sprouts, Potato soup, Yukgaejang, Chuotang, Korean soup, Korean soup, Soybean paste, Super red pepper paste, Super red pepper paste, Grains / Raw / Squid / Octopus / Oyster / Chicken / Beef / Shellfish / Mussel meat / Cucumber / Sesame leaf / Chives / Chinese leek / Lettuce / Chinese cabbage / Red cabbage / Yellow king / Northern radish / Radish / Young sprout / Mushroom / Knee / Mugwort / Parsley & Wheat / Buckwheat / Acorns / Potatoes / Noodles / Vegetables / Seafood / Vegetables / Dried and Noodles / Spicy Vegetables |
| CN104544170A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing sheep backbone product and making method thereof |
| CN106376884A (en) * | 2016-08-25 | 2017-02-08 | 覃慧璇 | Nourishing mutton soup |
-
2017
- 2017-12-13 CN CN201711334622.8A patent/CN107821981A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050080077A (en) * | 2005-07-08 | 2005-08-11 | 김기옥 | Brisket, Beef bone, Emperor's sake, North Korean fish, Dashima, Various vegetables, Soup soup, Beef bone soup, Songpyeon sundae, Dumplings, Bean sprouts, Potato soup, Yukgaejang, Chuotang, Korean soup, Korean soup, Soybean paste, Super red pepper paste, Super red pepper paste, Grains / Raw / Squid / Octopus / Oyster / Chicken / Beef / Shellfish / Mussel meat / Cucumber / Sesame leaf / Chives / Chinese leek / Lettuce / Chinese cabbage / Red cabbage / Yellow king / Northern radish / Radish / Young sprout / Mushroom / Knee / Mugwort / Parsley & Wheat / Buckwheat / Acorns / Potatoes / Noodles / Vegetables / Seafood / Vegetables / Dried and Noodles / Spicy Vegetables |
| CN104544170A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing sheep backbone product and making method thereof |
| CN106376884A (en) * | 2016-08-25 | 2017-02-08 | 覃慧璇 | Nourishing mutton soup |
Non-Patent Citations (1)
| Title |
|---|
| 辛海: "《中医养生的智慧-中药进补家庭使用全书》", 30 June 2017, 福州科学技术出版社 * |
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Application publication date: 20180323 |