CN103251087A - Method for making Chinese abalone shell haliotidis mutton soup - Google Patents
Method for making Chinese abalone shell haliotidis mutton soup Download PDFInfo
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- CN103251087A CN103251087A CN2012102218100A CN201210221810A CN103251087A CN 103251087 A CN103251087 A CN 103251087A CN 2012102218100 A CN2012102218100 A CN 2012102218100A CN 201210221810 A CN201210221810 A CN 201210221810A CN 103251087 A CN103251087 A CN 103251087A
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- mutton
- radix angelicae
- angelicae sinensis
- abalone shell
- mutton soup
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Abstract
The invention discloses a method for making Chinese abalone shell haliotidis mutton soup, which is composed of the following raw materials by weight: Chinese angelica 12-15g, abalone shell 50-60g, red date 6-8 pieces (without core), ginger 5 pieces, crucian 100-120g, mutton 280-300g and refined salt proper amount. Raw material components according to formula proportion are weighed and cleaned; then Chinese angelica and abalone shell are fragmented, and packed by gauze with head pricked; then each component is placed in the marmite, and a proper amount of clear water is added, and the components are cooked for 3 hours by moderate heat, and a proper amount of refined salt are added for seasoning, and then the product is edible. The product can be eaten for a long time, and is not only tasty with high nutrient composition, but also can moisten skin for maintaining beauty and keeping young.
Description
Technical field
The present invention relates to the determine preparation method of mutton soup of a kind of Radix Angelicae Sinensis stone, belong to catering field.
Background technology
Mutton fat, cholesterol level are few than beef, pork, be rich in protein, be of high nutritive value, and delicious fresh and tender, it is as a kind of food materials raw material, various eating methods are arranged, wherein the eating method of mutton soup is the most general, and what China was the most famous at present is SHANXIAN sheep meat soup, Shandong, Jianyang, Sichuan mutton soup, Hailaer, Inner Mongol mutton soup etc., and they are all with delicious and world-famous, but still do not have at present and a kind ofly not only have deliciously, and possess the mutton soup of the U.S. face of health.
Summary of the invention
The objective of the invention is to people provide a kind of possess reduce that human pigmentation, skin are moist, preparation method that a kind of Radix Angelicae Sinensis stone of beautifying face and moistering lotion and the delicious utmost point is determined mutton soup, the present invention adopts Radix Angelicae Sinensis, the shell of seaear
Be mixed with mutton soup in Chinese herbal medicine and mutton, have beautifying face and moistering lotion, the delicious utmost point, and the nutritional labeling height, cost is low.
To achieve these goals, the present invention adopts following technical scheme:
The determine preparation method of mutton soup of Radix Angelicae Sinensis stone, the composition by weight of its constitutive material is: Radix Angelicae Sinensis 12-15 gram, shell of seaear 50-60 gram, red date 6-8 piece (stoning), and 5 in ginger, crucian 100-120 gram, mutton 280-300 gram, refined salt is an amount of.
The determine preparation method of mutton soup of Radix Angelicae Sinensis stone may further comprise the steps:
(1) takes by weighing each raw material components by formula rate and clean up;
(2) with Radix Angelicae Sinensis, shell of seaear fragmentation, bind up with gauze the bundle head;
(3) each component is put into marmite together, add proper amount of clear water, moderate heat pot 3 hours is edible with an amount of refined salt seasoning.
Beneficial effect of the present invention:
The Radix Angelicae Sinensis stone Chinese Angelica blood replonishing in the mutton soup of determining, the shell of seaear tool effect of clearing liver and improving vision, mutton strengthening the spleen and stomach benefit is cloudy, and crucian and mutton have converged aquatic foods, and ginger can go the smelling of fish or mutton to distinguish the flavor of; The normal food Radix Angelicae Sinensis stone not only delicious utmost point of mutton soup of determining, the nutritional labeling height, and can make skin moist, beautifying face and moistering lotion.
The specific embodiment
Embodiment 1: the determine preparation method of mutton soup of a kind of Radix Angelicae Sinensis stone, and the weight portion of its constitutive material is: Radix Angelicae Sinensis 15 grams, the shell of seaear 50 grams, 8 pieces of red dates (stoning), 5 in ginger, crucian 120 grams, mutton 300 grams, refined salt is an amount of.
The determine preparation method of mutton soup of Radix Angelicae Sinensis stone may further comprise the steps:
(1) takes by weighing each raw material components by formula rate and clean up;
(2) with Radix Angelicae Sinensis, shell of seaear fragmentation, bind up with gauze the bundle head;
(3) each component is put into marmite together, add proper amount of clear water, moderate heat pot 3 hours is edible with an amount of refined salt seasoning.
Embodiment 2: the determine preparation method of mutton soup of a kind of Radix Angelicae Sinensis stone, and the weight portion of its constitutive material is: Radix Angelicae Sinensis 12 grams, the shell of seaear 50 grams, 8 pieces of red dates (stoning), 5 in ginger, crucian 100 grams, mutton 280 grams, refined salt is an amount of.
The determine preparation method of mutton soup of Radix Angelicae Sinensis stone may further comprise the steps:
(1) takes by weighing each raw material components by formula rate and clean up;
(2) with Radix Angelicae Sinensis, shell of seaear fragmentation, bind up with gauze the bundle head;
(3) each component is put into marmite together, add proper amount of clear water, moderate heat pot 3 hours is edible with an amount of refined salt seasoning.
Claims (2)
1. the Radix Angelicae Sinensis stone preparation method of mutton soup of determining is characterized in that the weight portion of its constitutive material is: Radix Angelicae Sinensis 12-15 gram, and shell of seaear 50-60 gram, red date 6-8 piece (stoning), and 5 in ginger, crucian 100-120 gram, mutton 280-300 gram, refined salt is an amount of.
2. a kind of Radix Angelicae Sinensis stone according to claim 1 preparation method of mutton soup of determining is characterized in that its preparation method, may further comprise the steps:
(1) takes by weighing each raw material components by formula rate and clean up;
(2) with Radix Angelicae Sinensis, shell of seaear fragmentation, bind up with gauze the bundle head;
(3) each component is put into marmite together, add proper amount of clear water, moderate heat pot 3 hours is edible with an amount of refined salt seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102218100A CN103251087A (en) | 2012-07-01 | 2012-07-01 | Method for making Chinese abalone shell haliotidis mutton soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102218100A CN103251087A (en) | 2012-07-01 | 2012-07-01 | Method for making Chinese abalone shell haliotidis mutton soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103251087A true CN103251087A (en) | 2013-08-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102218100A Pending CN103251087A (en) | 2012-07-01 | 2012-07-01 | Method for making Chinese abalone shell haliotidis mutton soup |
Country Status (1)
| Country | Link |
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| CN (1) | CN103251087A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1977662A (en) * | 2005-11-30 | 2007-06-13 | 成都中医药大学 | New use of Chinese angelica, ginger mutton soup |
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102038232A (en) * | 2010-11-16 | 2011-05-04 | 成都大学 | Method for preparing preprocessed milky white mutton soup |
-
2012
- 2012-07-01 CN CN2012102218100A patent/CN103251087A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1977662A (en) * | 2005-11-30 | 2007-06-13 | 成都中医药大学 | New use of Chinese angelica, ginger mutton soup |
| CN101647586A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making mutton soup |
| CN101999715A (en) * | 2010-11-16 | 2011-04-06 | 成都大学 | Cooking method of preconditioning mutton soup without mutton odour |
| CN102038232A (en) * | 2010-11-16 | 2011-05-04 | 成都大学 | Method for preparing preprocessed milky white mutton soup |
Non-Patent Citations (2)
| Title |
|---|
| 张胜文: "《家常菜典.动物篇》", 31 January 2002, 吉林科学技术出版社 * |
| 彭启畅 等: "《文明饮食与人体健康》", 31 March 1993, 华南理工大学出版社 * |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130821 |