CN115251338A - Lotus root soup with health care function and preparation method thereof - Google Patents
Lotus root soup with health care function and preparation method thereof Download PDFInfo
- Publication number
- CN115251338A CN115251338A CN202210828889.7A CN202210828889A CN115251338A CN 115251338 A CN115251338 A CN 115251338A CN 202210828889 A CN202210828889 A CN 202210828889A CN 115251338 A CN115251338 A CN 115251338A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus root
- soup
- big
- lotus
- 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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 117
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 117
- 235000014347 soups Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 230000036541 health Effects 0.000 title claims description 21
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 58
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 27
- 235000020232 peanut Nutrition 0.000 claims abstract description 27
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 25
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 25
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 25
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 25
- 240000004922 Vigna radiata Species 0.000 claims abstract description 23
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 23
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 23
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 23
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 23
- 240000008042 Zea mays Species 0.000 claims abstract description 23
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 23
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 23
- 235000005822 corn Nutrition 0.000 claims abstract description 23
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 22
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 22
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 22
- 241000234435 Lilium Species 0.000 claims abstract description 22
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 22
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 22
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 22
- 238000004806 packaging method and process Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 18
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 18
- 240000004371 Panax ginseng Species 0.000 claims abstract description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 18
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 18
- 235000008434 ginseng Nutrition 0.000 claims abstract description 18
- 241000007126 Codonopsis pilosula Species 0.000 claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 13
- 241000244365 Ligusticum sinense Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 229920000159 gelatin Polymers 0.000 claims abstract description 13
- 239000008273 gelatin Substances 0.000 claims abstract description 13
- 235000019322 gelatine Nutrition 0.000 claims abstract description 13
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 241000405414 Rehmannia Species 0.000 claims abstract description 11
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229940107666 astragalus root Drugs 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 244000182216 Mimusops elengi Species 0.000 claims abstract 6
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 26
- 210000000582 semen Anatomy 0.000 claims description 21
- 239000003814 drug Substances 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 235000006533 astragalus Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 5
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 241000382455 Angelica sinensis Species 0.000 claims description 4
- 241000045403 Astragalus propinquus Species 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 241001061264 Astragalus Species 0.000 claims description 3
- 210000004233 talus Anatomy 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 description 25
- 230000001737 promoting effect Effects 0.000 description 21
- 240000002624 Mespilus germanica Species 0.000 description 16
- 241000218628 Ginkgo Species 0.000 description 13
- 210000004369 blood Anatomy 0.000 description 13
- 239000008280 blood Substances 0.000 description 13
- 210000000952 spleen Anatomy 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 9
- 210000002784 stomach Anatomy 0.000 description 7
- 210000004072 lung Anatomy 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 208000032843 Hemorrhage Diseases 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 230000000740 bleeding effect Effects 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 230000027939 micturition Effects 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 230000002936 tranquilizing effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 208000031220 Hemophilia Diseases 0.000 description 1
- 208000009292 Hemophilia A Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 108010052008 colla corii asini Proteins 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000302 ischemic effect Effects 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 208000001076 sarcopenia Diseases 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of preparation of lotus root soup, in particular to lotus root soup with a health-care function and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: 28 parts of big bone, 30 parts of lotus root, 12 parts of donkey-hide gelatin, 11 parts of lotus seed, 11 parts of corn, 6 parts of red date, 8 parts of lily, 10 parts of Chinese yam, 10 parts of peanut, 3 parts of red bean, 3 parts of mung bean, 6 parts of medlar, 8 parts of astragalus root, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of prepared rehmannia root, 7 parts of angelica, 3 parts of ligusticum chuanxiong hort, 5 parts of salt, 6 parts of ginger, 2 parts of ginkgo leaf and 130 parts of water. The method comprises the following specific steps: treating the large bone; processing food materials; stewing the big bone; stewing and boiling lotus root soup; filtering the lotus root soup; and (6) packaging. The invention provides a lotus root soup which has a health-care function and can be heated and eaten instantly and a preparation method thereof.
Description
Technical Field
The invention relates to the technical field of preparation of lotus root soup, in particular to lotus root soup with a health-care function and a preparation method thereof.
Background
The lotus root is slightly sweet and crisp, can be eaten raw or cooked, and is one of common dishes. The lotus root is also a plant with high medicinal value, and the root leaves and the flower whiskers and the fruits of the lotus root are all precious and can be used as the medicine for nourishing. The lotus root has very high nutritive value which is mainly shown in the following steps: 1. the lotus root contains high content of vitamin C (40-50 mg per 100 g), and also contains polyphenol compounds and peroxidase, so that the garbage in a human body can be cleaned up, and the lotus root can effectively remove toxin in the body after being eaten frequently. 2. The lotus root contains rich high-quality protein (about 2%), its amino acid composition is close to that of human body, and its biological value is high. 3. The lotus root is rich in dietary fiber (about 2 percent), and has higher calcium and phosphorus contents (89 mg of calcium and 285 mg of phosphorus). 4. The rhizoma Nelumbinis has high iron content, and can be used for preventing iron deficiency anemia after long-term consumption. 5. The rhizoma Nelumbinis contains tannic acid, has effects of contracting blood vessel and stopping bleeding, and is suitable for people with blood stasis, hematemesis, epistaxis, hematuria, hematochezia, puerperal, and hemophilia. 6. The lotus root is cool in nature, can relieve summer heat and clear heat, and is good food for relieving summer heat.
In the modern society, a lot of people lack of movement due to work, so that the physical quality is reduced, people can feel disgusted when eating the medicine for a long time, meanwhile, the taste of the medicine is not good, so that a lotus root soup which is delicious in taste and can keep the health of the body is needed, the effect of lotus roots cannot be well excited by a common stewing mode, and due to the fast-paced life of the modern society, many people do not have time to stew the lotus root soup, so that fewer people eat the lotus root soup are caused, and meanwhile, people working at a fast pace are not convenient to eat the lotus root soup by heating, so that the lotus root soup with the health-care function and the preparation method thereof are provided.
Disclosure of Invention
The invention provides a lotus root soup which has a health-care function and can be heated and eaten and a preparation method thereof.
The technical scheme adopted by the invention is as follows: a lotus root soup with health care function is characterized in that: the feed is prepared from the following raw materials in parts by weight:
25-30 parts of big bone, 28-33 parts of lotus root, 11-14 parts of donkey-hide gelatin, 8-12 parts of lotus seed, 10-12 parts of corn, 5-8 parts of red date, 7-10 parts of lily, 8-12 parts of Chinese yam, 8-12 parts of peanut, 2-5 parts of red bean, 2-5 parts of mung bean, 5-8 parts of medlar, 5-9 parts of astragalus, 2-4 parts of ginseng, 3-7 parts of codonopsis pilosula, 5-8 parts of prepared rhizome of rehmannia, 5-8 parts of angelica, 2-4 parts of ligusticum chuanxiong hort, 3-6 parts of salt, 5-7 parts of ginger, 1-3 parts of ginkgo leaf and 120-150 parts of water.
The lotus root soup with the health care function is prepared from the following raw materials in parts by weight:
28 parts of big bone, 30 parts of lotus root, 12 parts of donkey-hide gelatin, 11 parts of lotus seed, 11 parts of corn, 6 parts of red date, 8 parts of lily, 10 parts of Chinese yam, 10 parts of peanut, 3 parts of red bean, 3 parts of mung bean, 6 parts of medlar, 8 parts of astragalus root, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of prepared rehmannia root, 7 parts of angelica, 3 parts of ligusticum chuanxiong hort, 5 parts of salt, 6 parts of ginger, 2 parts of ginkgo leaf and 130 parts of water.
A preparation method of lotus root soup with health care function is characterized by comprising the following steps: the method comprises the following specific steps:
s1: treating the large bone; washing big bones, adding a proper amount of flour, cooking wine, table salt and water into a container, uniformly stirring, soaking the soaked big bones for 10 minutes, taking out the big bones, washing for 3 times, washing the flour, cooking wine and table salt, and knocking into a plurality of sections;
s2: processing food materials; cleaning rhizoma Nelumbinis, semen Maydis, fructus Jujubae, bulbus Lilii, rhizoma Dioscoreae, semen Arachidis Hypogaeae, semen Phaseoli Radiati, fructus Lycii, radix astragali, ginseng radix, radix Codonopsis, radix rehmanniae Preparata, radix Angelicae sinensis, rhizoma Ligustici Chuanxiong, rhizoma Zingiberis recens, and folium Ginkgo respectively; then, cutting the lotus roots into blocks; removing core of semen Nelumbinis, and breaking semen Maydis into granules; removing cores of red dates; peeling and cutting the Chinese yam into blocks; peeling peanuts; wrapping 8 parts of astragalus membranaceus, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of prepared rehmannia root, 7 parts of angelica sinensis, 3 parts of ligusticum chuanxiong hort, 6 parts of ginger and 2 parts of ginkgo leaves by gauze to prepare a traditional Chinese medicine bag;
s3: stewing big bones; putting 28 parts of a plurality of big bones into a pot, adding 130 parts of water, boiling with big fire, then stewing with small fire for 2.5-3 hours, and skimming if froth appears during stewing to prepare big bone soup;
s4: stewing and boiling lotus root soup; slowly stewing the prepared bone soup and Chinese traditional medicine bag for 2 hours with soft fire, adding processed lotus root 30 parts, donkey-hide gelatin 12 parts, lotus seed 11 parts, corn 11 parts, red date 6 parts, lily 8 parts, chinese yam 10 parts, peanut 10 parts, red bean 3 parts, mung bean 3 parts and medlar 6 parts into a pot, continuously slowly stewing for 0.8 hour with the soft fire, stirring once every 10 minutes in the stewing process, and adding salt 5 parts for stirring and seasoning after the stewing is finished, thereby preparing the lotus root soup;
s5: filtering the lotus root soup; taking out the Chinese medicinal bag, and filtering out the lotus root, lotus seed, corn, red date, lily, chinese yam, peanut, red bean, mung bean and medlar in the lotus root soup through a screen mesh.
S6: packaging; and cooling the soup stock, sealing and packaging the soup stock through a packaging bag, and then compressing and sealing and packaging the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar through the packaging bag.
The ratio of the flour, cooking wine, salt and water for cleaning the big bones is 3:1:0.5:10.
the time for stewing the big bones with the small fire is 2.8 hours.
The mesh number of the screen is 200 meshes.
The invention has the beneficial effects that:
the lotus root soup can be heated and eaten instantly, is convenient and fast for people to eat, also develops a marketing channel, and has high nutritional value, delicious taste, aromatic flavor and good mouthfeel. Has effects in clearing away heat, cooling blood, relieving constipation, relieving diarrhea, invigorating spleen, stimulating appetite, promoting blood circulation, promoting granulation, stopping bleeding, dispelling blood stasis, invigorating spleen, benefiting stomach, promoting blood circulation, nourishing blood, caring skin, nourishing yin, moistening dryness, and supplementing collagen and calcium, and can meet the taste and taste requirements of common consumers
The lotus root soup is rich in lotus roots, lotus seeds, corns, red dates, lily, chinese yams, peanuts, red beans, mung beans and medlar, the taste of the soup is improved, and meanwhile, the nutrition is also increased.
The big bone has the effects of tonifying qi, promoting the production of body fluid, maintaining beauty and keeping young. The lotus root has the effects of stopping bleeding, dissipating blood stasis, tonifying qi and blood, relaxing bowels, invigorating spleen, clearing heat, cooling blood, promoting appetite, promoting digestion, stimulating appetite and invigorating spleen. The colla Corii Asini has effects of improving body constitution, improving sleep, delaying aging, enhancing immunity, relieving fatigue, resisting radiation, increasing hemoglobin content, increasing leukocyte, and improving osteoporosis. The semen Nelumbinis has effects of invigorating spleen, relieving diarrhea, stopping leukorrhagia, invigorating kidney, arresting seminal emission, nourishing heart, and tranquilizing mind. The corn has effects of preventing eye aging, promoting urination, lowering blood pressure, stopping bleeding, relieving diarrhea, and promoting digestion. The fructus Jujubae has effects of invigorating stomach, invigorating spleen, replenishing blood, nourishing, and strengthening body constitution. Bulbus Lilii has effects of moistening lung, relieving cough, calming heart, tranquilizing mind, promoting metabolism of skin cells, and resisting cancer. Rhizoma Dioscoreae has effects of invigorating spleen and stomach qi, nourishing spleen and stomach yin, promoting fluid production, nourishing lung, invigorating kidney and arresting seminal emission. The peanut has the effects of reducing cholesterol, delaying aging, promoting cell development and improving intelligence. The red bean has the effects of strengthening spleen and stomach, promoting urination, replenishing blood, eliminating dampness and expelling toxin. The mung bean has the effects of improving the immunity of organisms, preventing sarcopenia, clearing away heat, relieving summer heat, inducing diuresis and inducing diuresis. Fructus Lycii has effects of nourishing liver and kidney, nourishing liver, improving eyesight, moistening lung, relieving cough, promoting fluid production, and quenching thirst. Radix astragali has effects of invigorating qi, consolidating superficial resistance, promoting urination, removing toxic substance, expelling pus, healing sore, and promoting granulation. Ginseng has effects of invigorating primordial qi, invigorating spleen, benefiting lung, promoting fluid production, nourishing blood, tranquilizing mind, and improving intelligence. Radix Codonopsis has effects of invigorating spleen and qi, nourishing blood and promoting fluid production. Radix rehmanniae Preparata has effects of invigorating kidney, tonifying heart, promoting urination, resisting aging, lowering hypertension, promoting hematopoiesis of bone marrow, nourishing blood, and tonifying deficiency. Radix Angelicae sinensis has effects of replenishing blood, regulating uterus, and enhancing body resistance. The rhizoma Ligustici Chuanxiong has effects of promoting blood circulation, activating qi-flowing, dispelling pathogenic wind, relieving pain, resolving stagnation, eliminating dampness, and salt has effects of diminishing inflammation, sterilizing, clearing stomach fire, participating in body fluid metabolism, and supplementing salt. Rhizoma Zingiberis recens has effects of relieving exterior syndrome, dispelling cold, warming spleen and stomach, relieving vomit, removing toxic substance, moistening lung, relieving cough, and folium Ginkgo has effects of improving myocardial blood flow, protecting ischemic myocardium, promoting heartbeat, relieving chest pain, and dizziness.
Detailed Description
The present invention is further described below.
A lotus root soup with a health care function is characterized in that: the feed is prepared from the following raw materials in parts by weight:
25-30 parts of big bone, 28-33 parts of lotus root, 11-14 parts of donkey-hide gelatin, 8-12 parts of lotus seed, 10-12 parts of corn, 5-8 parts of red date, 7-10 parts of lily, 8-12 parts of Chinese yam, 8-12 parts of peanut, 2-5 parts of red bean, 2-5 parts of mung bean, 5-8 parts of medlar, 5-9 parts of astragalus, 2-4 parts of ginseng, 3-7 parts of codonopsis pilosula, 5-8 parts of prepared rhizome of rehmannia, 5-8 parts of angelica, 2-4 parts of ligusticum chuanxiong hort, 3-6 parts of salt, 5-7 parts of ginger, 1-3 parts of ginkgo leaf and 120-150 parts of water.
The lotus root soup with the health care function is prepared from the following raw materials in parts by weight:
28 parts of big bone, 30 parts of lotus root, 12 parts of donkey-hide gelatin, 11 parts of lotus seed, 11 parts of corn, 6 parts of red date, 8 parts of lily, 10 parts of Chinese yam, 10 parts of peanut, 3 parts of red bean, 3 parts of mung bean, 6 parts of medlar, 8 parts of astragalus root, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of prepared rehmannia root, 7 parts of angelica, 3 parts of ligusticum chuanxiong hort, 5 parts of salt, 6 parts of ginger, 2 parts of ginkgo leaf and 130 parts of water.
A preparation method of lotus root soup with health care function is characterized by comprising the following steps: the method comprises the following specific steps:
s1: treating the large bone; washing big bones, adding a proper amount of flour, cooking wine, table salt and water into a container, uniformly stirring, soaking the big bones for 10 minutes after the big bones are soaked, taking out the big bones, washing the big bones for 3 times, washing the flour, the cooking wine and the table salt, and knocking the big bones into a plurality of sections;
s2: processing food materials; cleaning rhizoma Nelumbinis, semen Maydis, fructus Jujubae, bulbus Lilii, rhizoma Dioscoreae, semen Arachidis Hypogaeae, semen Phaseoli Radiati, fructus Lycii, radix astragali, ginseng radix, radix Codonopsis, radix rehmanniae Preparata, radix Angelicae sinensis, rhizoma Ligustici Chuanxiong, rhizoma Zingiberis recens, and folium Ginkgo respectively; then cutting the lotus roots into blocks; removing core of semen Nelumbinis, and breaking semen Maydis into granules; removing cores of red dates; peeling and cutting the Chinese yam into blocks; peeling peanuts; wrapping 8 parts of astragalus membranaceus, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of prepared rehmannia root, 7 parts of angelica sinensis, 3 parts of ligusticum chuanxiong hort, 6 parts of ginger and 2 parts of ginkgo leaves by gauze to prepare a traditional Chinese medicine bag;
s3: stewing the big bone; putting 28 parts of a plurality of big bones into a pot, adding 130 parts of water, boiling with big fire, then stewing with small fire for 2.5-3 hours, and skimming if froth appears during stewing to prepare big bone soup;
s4: stewing and boiling lotus root soup; slowly stewing the prepared big bone soup and the traditional Chinese medicine bag for 2 hours with small fire, adding the processed lotus root 30 parts, donkey-hide gelatin 12 parts, lotus seed 11 parts, corn 11 parts, red date 6 parts, lily 8 parts, chinese yam 10 parts, peanut 10 parts, red bean 3 parts, mung bean 3 parts and medlar 6 parts into a pot, continuously slowly stewing for 0.8 hour with small fire, stirring once every 10 minutes in the stewing process, and adding salt 5 parts for stirring and seasoning after the stewing is finished, thereby preparing the lotus root soup;
s5: filtering the lotus root soup; fishing out the traditional Chinese medicine bag, and filtering out the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar in the lotus root soup through a screen mesh.
S6: packaging; and cooling the soup-stock, sealing and packaging the soup-stock through a packaging bag, and then compressing, sealing and packaging the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar through the packaging bag.
The ratio of the flour, cooking wine, salt and water for cleaning the big bones is 3:1:0.5:10.
the time for stewing the big bones with the small fire is 2.8 hours.
The mesh number of the screen is 200 meshes.
Example 1:
a preparation method of lotus root soup with health care function is characterized in that: the method comprises the following specific steps:
s1: treating the big bone; washing big bones, adding a proper amount of flour, cooking wine, table salt and water into a container, uniformly stirring, soaking the soaked big bones for 10 minutes, taking out the big bones, washing for 3 times, washing the flour, cooking wine and table salt, and knocking into a plurality of sections; the ratio of the flour, cooking wine, salt and water for cleaning the big bones is 3:1:0.5:10;
s2: processing food materials; cleaning rhizoma Nelumbinis, semen Maydis, fructus Jujubae, bulbus Lilii, rhizoma Dioscoreae, semen Arachidis Hypogaeae, semen Phaseoli Radiati, fructus Lycii, radix astragali, ginseng radix, radix Codonopsis, radix rehmanniae Preparata, radix Angelicae sinensis, rhizoma Ligustici Chuanxiong, rhizoma Zingiberis recens, and folium Ginkgo respectively; then, cutting the lotus roots into blocks; removing core of semen Nelumbinis, and breaking semen Maydis into granules; removing the core of red date; peeling and cutting the Chinese yam into blocks; peeling peanuts; then wrapping 8 parts of astragalus membranaceus, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of radix rehmanniae preparata, 7 parts of angelica sinensis, 3 parts of ligusticum chuanxiong hort, 6 parts of ginger and 2 parts of ginkgo leaves by gauze to prepare a traditional Chinese medicine bag;
s3: stewing the big bone; putting 28 parts of a plurality of big bones into a pot, adding 130 parts of water, boiling with big fire, then stewing with small fire for 2.8 hours, and skimming if froth appears during stewing to prepare big bone soup;
s4: stewing and boiling lotus root soup; slowly stewing the prepared bone soup and Chinese traditional medicine bag for 2 hours with soft fire, adding processed lotus root 30 parts, donkey-hide gelatin 12 parts, lotus seed 11 parts, corn 11 parts, red date 6 parts, lily 8 parts, chinese yam 10 parts, peanut 10 parts, red bean 3 parts, mung bean 3 parts and medlar 6 parts into a pot, continuously slowly stewing for 0.8 hour with the soft fire, stirring once every 10 minutes in the stewing process, and adding salt 5 parts for stirring and seasoning after the stewing is finished, thereby preparing the lotus root soup;
s5: filtering the lotus root soup; taking out the Chinese medicinal bag, and filtering out the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar in the lotus root soup through a 200-mesh screen.
S6: packaging; and cooling the soup-stock, sealing and packaging the soup-stock through a packaging bag, and then compressing, sealing and packaging the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar through the packaging bag.
Example 2:
the difference between the lotus root soup with the health care function and the preparation method thereof in the embodiment 1 is that the lotus root soup with the health care function comprises the following medicinal components in parts by weight:
25 parts of big bone, 28 parts of lotus root, 11 parts of donkey-hide gelatin, 8 parts of lotus seed, 10 parts of corn, 5 parts of red date, 7 parts of lily, 8 parts of Chinese yam, 8 parts of peanut, 2 parts of red bean, 2 parts of mung bean, 5 parts of medlar, 5 parts of astragalus root, 2 parts of ginseng, 3 parts of codonopsis pilosula, 5 parts of prepared rehmannia root, 5 parts of angelica, 2 parts of ligusticum chuanxiong hort, 3 parts of salt, 5 parts of ginger, 1 part of ginkgo leaf and 120 parts of water.
Example 3:
the difference between the lotus root soup with the health care function and the preparation method thereof in the embodiments 1 and 2 is that the lotus root soup with the health care function comprises the following medicinal preparation components in parts by weight:
30 parts of big bone, 33 parts of lotus root, 14 parts of donkey-hide gelatin, 12 parts of lotus seed, 12 parts of corn, 8 parts of red date, 10 parts of lily, 12 parts of Chinese yam, 12 parts of peanut, 5 parts of red bean, 5 parts of mung bean, 8 parts of medlar, 9 parts of astragalus root, 4 parts of ginseng, 7 parts of codonopsis pilosula, 8 parts of prepared rehmannia root, 8 parts of angelica, 4 parts of ligusticum chuanxiong hort, 6 parts of salt, 7 parts of ginger, 3 parts of ginkgo leaf and 150 parts of water.
40 volunteers were selected, 30 volunteers were randomly selected as experimental groups, and 10 volunteers were selected as control groups, wherein 10 volunteers were divided into experimental group 1, experimental group 2, and experimental group 3, and 10 volunteers were selected randomly for each experimental group, wherein experimental group 1 consumed the lotus root soup of example 1 of the present invention, experimental group 2 consumed the lotus root soup of example 2 of the present invention, and experimental group 3 consumed the lotus root soup of example 3 of the present invention.
The 10 volunteers of the control group consumed the common lotus root soup.
The results are given in the following table:
| comparative example | Degree of improvement of skin | Taste of the product | Degree of convenience |
| Experimental group 1 | 90％ | Is good | Convenience of use |
| Experimental group 2 | 85％ | Is good | Convenience of use |
| Experimental group 3 | 83％ | Is good | Convenience of use |
| Control group | 22％ | Good effect | Consuming a long time |
As can be seen from the data table, the skin improvement degree of the experimental group is higher than that of the control group, the skin improvement degree of the experimental group is higher than that of the rest experimental group 2 and experimental group 3, the mouth feel of the experimental group is the same as that of the control group, the convenience degree of the experimental group is compared with that of the control group, the consumed time is short, and the eating is convenient, so that the lotus root soup of the embodiment 1 used in the experimental group 1 is most effective.
The above examples are only intended to illustrate the technical solution of the present invention, and not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. A lotus root soup with health care function is characterized in that: the feed is prepared from the following raw materials in parts by weight:
25-30 parts of big bone, 28-33 parts of lotus root, 11-14 parts of donkey-hide gelatin, 8-12 parts of lotus seed, 10-12 parts of corn, 5-8 parts of red date, 7-10 parts of lily, 8-12 parts of Chinese yam, 8-12 parts of peanut, 2-5 parts of red bean, 2-5 parts of mung bean, 5-8 parts of medlar, 5-9 parts of astragalus, 2-4 parts of ginseng, 3-7 parts of codonopsis pilosula, 5-8 parts of prepared rhizome of rehmannia, 5-8 parts of angelica, 2-4 parts of ligusticum chuanxiong hort, 3-6 parts of salt, 5-7 parts of ginger, 1-3 parts of ginkgo leaf and 120-150 parts of water.
2. The lotus root soup with the health care function according to claim 1, which is characterized in that: the lotus root soup with the health care function is prepared from the following raw materials in parts by weight:
28 parts of big bone, 30 parts of lotus root, 12 parts of donkey-hide gelatin, 11 parts of lotus seed, 11 parts of corn, 6 parts of red date, 8 parts of lily, 10 parts of Chinese yam, 10 parts of peanut, 3 parts of red bean, 3 parts of mung bean, 6 parts of medlar, 8 parts of astragalus root, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of prepared rehmannia root, 7 parts of angelica, 3 parts of ligusticum chuanxiong hort, 5 parts of salt, 6 parts of ginger, 2 parts of ginkgo leaf and 130 parts of water.
3. A preparation method of lotus root soup with health care function is characterized in that: the method comprises the following specific steps:
s1: treating the big bone; washing big bones, adding a proper amount of flour, cooking wine, table salt and water into a container, uniformly stirring, soaking the big bones for 10 minutes after the big bones are soaked, taking out the big bones, washing the big bones for 3 times, washing the flour, the cooking wine and the table salt, and knocking the big bones into a plurality of sections;
s2: processing food materials; cleaning rhizoma Nelumbinis, semen Maydis, fructus Jujubae, bulbus Lilii, rhizoma Dioscoreae, semen Arachidis Hypogaeae, semen Phaseoli Radiati, fructus Lycii, radix astragali, ginseng radix, radix Codonopsis, radix rehmanniae Preparata, radix Angelicae sinensis, rhizoma Ligustici Chuanxiong, rhizoma Zingiberis recens, and folium Ginkgo respectively; then, cutting the lotus roots into blocks; removing core of semen Nelumbinis, and breaking semen Maydis into granules; removing the core of red date; peeling and cutting the Chinese yam into blocks; peeling peanuts; then wrapping 8 parts of astragalus membranaceus, 3 parts of ginseng, 5 parts of codonopsis pilosula, 6 parts of radix rehmanniae preparata, 7 parts of angelica sinensis, 3 parts of ligusticum chuanxiong hort, 6 parts of ginger and 2 parts of ginkgo leaves by gauze to prepare a traditional Chinese medicine bag;
s3: stewing the big bone; putting 28 parts of a plurality of big bones into a pot, adding 130 parts of water, boiling with big fire, then turning to small fire for slow stewing for 2.5-3 hours, and skimming the big bones if floating foams appear in the stewing process to prepare big bone soup;
s4: stewing and boiling lotus root soup; slowly stewing the prepared big bone soup and the traditional Chinese medicine bag for 2 hours with small fire, adding the processed lotus root 30 parts, donkey-hide gelatin 12 parts, lotus seed 11 parts, corn 11 parts, red date 6 parts, lily 8 parts, chinese yam 10 parts, peanut 10 parts, red bean 3 parts, mung bean 3 parts and medlar 6 parts into a pot, continuously slowly stewing for 0.8 hour with small fire, stirring once every 10 minutes in the stewing process, and adding salt 5 parts for stirring and seasoning after the stewing is finished, thereby preparing the lotus root soup;
s5: filtering the lotus root soup; fishing out the traditional Chinese medicine bag, and filtering out the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar in the lotus root soup through a screen mesh.
S6: packaging; and cooling the soup-stock, sealing and packaging the soup-stock through a packaging bag, and then compressing, sealing and packaging the lotus root, the lotus seed, the corn, the red date, the lily, the Chinese yam, the peanut, the red bean, the mung bean and the medlar through the packaging bag.
4. The method for preparing lotus root soup with health care function according to claim 3, wherein the lotus root soup comprises the following components: the ratio of the flour, cooking wine, salt and water for cleaning the big bones is 3:1:0.5:10.
5. the method for preparing lotus root soup with health care function according to claim 3, wherein the lotus root soup comprises the following components: the time for stewing the big bones with the small fire is 2.8 hours.
6. The method for preparing lotus root soup with health care function according to claim 3, which is characterized by comprising the following steps: the mesh number of the screen is 200 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210828889.7A CN115251338A (en) | 2022-07-14 | 2022-07-14 | Lotus root soup with health care function and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210828889.7A CN115251338A (en) | 2022-07-14 | 2022-07-14 | Lotus root soup with health care function and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115251338A true CN115251338A (en) | 2022-11-01 |
Family
ID=83765246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210828889.7A Pending CN115251338A (en) | 2022-07-14 | 2022-07-14 | Lotus root soup with health care function and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115251338A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485054A (en) * | 2010-12-06 | 2012-06-06 | 华中农业大学 | Sparerib lotus root soup product and production method thereof |
| CN105360818A (en) * | 2014-08-30 | 2016-03-02 | 邹本鉴 | Lotus root and pig chine soup capable of replenishing qi and enriching blood |
| CN105995586A (en) * | 2016-05-23 | 2016-10-12 | 合肥华普生物科技有限公司 | Lotus root and donkey-hide gelatin nourishing soup and preparation method for same |
| CN106376886A (en) * | 2016-08-30 | 2017-02-08 | 吴红梅 | Processing technology of lotus rhizome-pork chop soup |
-
2022
- 2022-07-14 CN CN202210828889.7A patent/CN115251338A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485054A (en) * | 2010-12-06 | 2012-06-06 | 华中农业大学 | Sparerib lotus root soup product and production method thereof |
| CN105360818A (en) * | 2014-08-30 | 2016-03-02 | 邹本鉴 | Lotus root and pig chine soup capable of replenishing qi and enriching blood |
| CN105995586A (en) * | 2016-05-23 | 2016-10-12 | 合肥华普生物科技有限公司 | Lotus root and donkey-hide gelatin nourishing soup and preparation method for same |
| CN106376886A (en) * | 2016-08-30 | 2017-02-08 | 吴红梅 | Processing technology of lotus rhizome-pork chop soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1220114A (en) | Special flavour roasted fish and its preparing method | |
| CN105211957A (en) | A kind of walnut health preservation powder and preparation method thereof | |
| CN106616426A (en) | Kidney-tonifying and aging-delaying colla corii asini paste for men and women and preparation method of kidney-tonifying and aging-delaying colla corii asini paste | |
| CN105266090A (en) | Nutritional lotus root starch and preparation method thereof | |
| CN103948094A (en) | Summer heat-relieving appetizing fruit vinegar beverage and processing method thereof | |
| CN108740744A (en) | Congee and preparation method thereof is decomposed in a kind of five-element's nourishing the liver | |
| CN101999651B (en) | Health food and preparation method thereof | |
| CN106262756A (en) | Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof | |
| CN105925413A (en) | Brewing method of poncirus trifoliate health care fruit wine | |
| CN115251338A (en) | Lotus root soup with health care function and preparation method thereof | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| CN1647692A (en) | Chafing dish ingredient and its producing method | |
| CN106692589A (en) | Deer foetus semifluid extract and preparation process thereof | |
| CN110731481A (en) | method for preparing dried daylily pickles | |
| CN108782853A (en) | A kind of invigorating kidney, promoting blood circulation QI invigorating health preserving tea and its preparation process | |
| CN107692097A (en) | A kind of health-care loach and preparation method thereof | |
| CN106923124A (en) | One seed ginseng Siberian cocklebur lagehead atractylodes beverage and preparation method thereof | |
| CN106174310A (en) | A kind of mandarin orange Herba Herminii honey paste and preparation method thereof | |
| CN106554886A (en) | Celery health-care rice wine and its brewing method | |
| CN106561827A (en) | Albizia flower flavored solanum muricatum milk tea | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof | |
| CN106262385A (en) | A kind of Radix Dauci Sativae Herba Herminii honey paste and preparation method thereof | |
| CN106174269A (en) | A kind of processing method of salt dish | |
| CN105767861A (en) | Blood activating and pain stopping peach kernel porridge | |
| CN117730938A (en) | Ginger honey and preparation method thereof |
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: 20221101 |
|
| RJ01 | Rejection of invention patent application after publication |