CN104256748A - Kidney-tonifying and yang-warming mutton soup and preparation method thereof - Google Patents
Kidney-tonifying and yang-warming mutton soup and preparation method thereof Download PDFInfo
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- CN104256748A CN104256748A CN201410535374.3A CN201410535374A CN104256748A CN 104256748 A CN104256748 A CN 104256748A CN 201410535374 A CN201410535374 A CN 201410535374A CN 104256748 A CN104256748 A CN 104256748A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000010792 warming Methods 0.000 title abstract description 6
- 241000173529 Aconitum napellus Species 0.000 claims abstract description 18
- 241000208688 Eucommia Species 0.000 claims abstract description 18
- 229940023019 aconite Drugs 0.000 claims abstract description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 241000234282 Allium Species 0.000 claims description 16
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 206010053615 Thermal burn Diseases 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 9
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- 241001494479 Pecora Species 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims 2
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- 230000000694 effects Effects 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract 2
- 230000037213 diet Effects 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 241000405414 Rehmannia Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 235000009508 confectionery Nutrition 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010066468 Anaemia of pregnancy Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 206010044302 Tracheitis Diseases 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 206010036596 premature ejaculation Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses kidney-tonifying and yang-warming mutton soup and a preparation method thereof, belongs to the technical field of medicated diets and aims to provide a novel mutton nourishing medicated diet, that is, the mutton soup with kidney-tonifying and yang-warming effects. The technical scheme is as follows: the kidney-tonifying and yang-warming mutton soup comprises raw materials in parts by weight as follows: 250-400 parts of mutton, 15-30 parts of eucommia bark, 15-30 parts of cooked aconite, 12-18 parts of cooked rehmannia roots, 15-30 parts of salt, 20-40 parts of onions, 8-15 parts of ginger and 18-24 parts of a seasoning, wherein the seasoning is prepared from garlic, pepper, anise, cassia bark, bay leaves and dried chillies in a weight ratio of 1:1:1:1:1:1.
Description
Technical field
Positive mutton soup of a kind of kidney-nourishing temperature of the present invention and preparation method thereof, belongs to herbal cuisine technical field.
Background technology
Mutton is nutritious, containing protein, fat, carbohydrate, Cobastab l, vitamin B2, niacin, calcium, phosphorus, iron etc.Its taste warm in nature is first, and warming spleen and stomach for dispelling cold, changes stagnant, strong gland benefit gas, warming and invigorating kidney Yang, to pulmonary tuberculosis, tracheitis, asthma, anaemia, postpartum is qi-blood deficiency, belly crymodynia, body empty chilly, malnutrition, soreness and weakness of waist and knees, and impotence and premature ejaculation and all cold of insufficiency type illnesss all have very large benifit; There is tonifying kidney and strengthening yang, the medium effect of qi-restoratives temperature.
Mutton soup is the cuisines spreading all over China various places, and all there is different ways various places.The making of usual mutton soup all be unable to do without sheep bone, especially Os Sus domestica, the time-consuming expense energy but sheep bone is stewed soup, and self-control is often unable to do what one wishes at home.
Summary of the invention
The object of the present invention is to provide a kind of new mutton tonic medicated food, namely there is the mutton soup of the positive effect of kidney-nourishing temperature.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: the positive mutton soup of a kind of kidney-nourishing temperature, comprise the raw material of following weight: mutton 250-400 part, bark of eucommia 15-30 part, cooked aconite 15-30 part, cultivated land 12-18 part, salt 15-30 part, green onion 20-40 part, ginger 8-15 part, flavoring 18-24 part, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
Prepare in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Flavoring cage cloth is encased for subsequent use;
Add water 1000-1300 part in pot, then add scald mutton, flavoring bag, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
Also can be prepared as follows:
New fresh mutton is cut into slices, has scalded for subsequent use; Chinese prickly ash in flavoring, anise, cassia bark, spiceleaf, chilli are clayed into power for subsequent use;
Add water 1000-1300 part in pot, then add scald mutton, powder flavoring, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, garlic, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
The person of having ready conditions, available sheep bone soup replaces water.
In the present invention, effect of Chinese medicine auxiliary material is as follows:
The bark of eucommia, taste is sweet, warm in nature, has filling liver kidney, effect of strengthening the bones and muscles;
Cooked aconite, taste is pungent, sweet, hot in nature, has recuperating depleted yang, supporing yang benefit fire, effect of eliminating cold to stop pain;
Cultivated land, taste is sweet, slightly warm in nature, has nourishing yin and supplementing blood, and beneficial essence fills out effect of marrow.
Compared with prior art the present invention has following beneficial effect: the present invention is suitable for certainly doing at home, simplify the manufacturing process of mutton soup, do not need sheep bone soup can obtain soup look milky white, the mutton soup that fresh perfume (or spice) is good to eat, and assist a ruler in governing a country with Chinese herbal medicine, do not need infusion for a long time, and the nutritive effect of mutton can be given full play to, cook the delicious mutton soup with the positive effect of kidney-nourishing temperature.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
The positive mutton soup of a kind of kidney-nourishing temperature, comprise the raw material of following weight: 300 parts, mutton, the bark of eucommia 20 parts, cooked aconite 20 parts, 12 parts, cultivated land, salt 20 parts, green onion 20 parts, ginger 8 parts, flavoring 18 parts, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
Prepare in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Flavoring cage cloth is encased for subsequent use;
In pot, add water 1000 parts, then add scald mutton, flavoring bag, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
Embodiment 2
The positive mutton soup of a kind of kidney-nourishing temperature, comprise the raw material of following weight: 350 parts, mutton, the bark of eucommia 18 parts, cooked aconite 18 parts, 18 parts, cultivated land, salt 30 parts, green onion 30 parts, ginger 15 parts, flavoring 20 parts, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
Prepare in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Flavoring cage cloth is encased for subsequent use;
In pot, add sheep bone soup 1300 parts, then add scald mutton, flavoring bag, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
Embodiment 3
The positive mutton soup of a kind of kidney-nourishing temperature, comprise the raw material of following weight: 280 parts, mutton, the bark of eucommia 25 parts, cooked aconite 25 parts, 12 parts, cultivated land, salt 15 parts, green onion 40 parts, ginger 10 parts, flavoring 21 parts, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
Prepare in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Chinese prickly ash in flavoring, anise, cassia bark, spiceleaf, chilli are clayed into power for subsequent use;
In pot, add water 1000 parts, then add scald mutton, powder flavoring, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, garlic, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
Embodiment 4
The positive mutton soup of a kind of kidney-nourishing temperature, comprise the raw material of following weight: 250 parts, mutton, the bark of eucommia 30 parts, cooked aconite 30 parts, 15 parts, cultivated land, salt 20 parts, green onion 25 parts, ginger 12 parts, flavoring 24 parts, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
Prepare in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Chinese prickly ash in flavoring, anise, cassia bark, spiceleaf, chilli are clayed into power for subsequent use;
In pot, add sheep bone soup 1200 parts, then add scald mutton, powder flavoring, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, garlic, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
Embodiment 5
The positive mutton soup of a kind of kidney-nourishing temperature, comprise the raw material of following weight: 400 parts, mutton, the bark of eucommia 15 parts, cooked aconite 15 parts, 12 parts, cultivated land, salt 20 parts, green onion 20 parts, ginger 8 parts, flavoring 18 parts, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
Prepare in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Flavoring cage cloth is encased for subsequent use;
In pot, add water 1000 parts, then add scald mutton, flavoring bag, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (4)
1. the positive mutton soup of kidney-nourishing temperature, it is characterized in that the raw material comprising following weight: mutton 250-400 part, bark of eucommia 15-30 part, cooked aconite 15-30 part, cultivated land 12-18 part, salt 15-30 part, green onion 20-40 part, ginger 8-15 part, flavoring 18-24 part, described flavoring is made into by weight 1:1:1:1:1:1 by garlic, Chinese prickly ash, anise, cassia bark, spiceleaf, chilli.
2. the preparation method of the positive mutton soup of kidney-nourishing temperature according to claim 1, is characterized in that in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Flavoring cage cloth is encased for subsequent use;
Add water 1000-1300 part in pot, then add scald mutton, flavoring bag, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
3. the preparation method of the positive mutton soup of kidney-nourishing temperature according to claim 1, is characterized in that in accordance with the following steps:
New fresh mutton is cut into slices, has scalded for subsequent use; Chinese prickly ash in flavoring, anise, cassia bark, spiceleaf, chilli are clayed into power for subsequent use;
Add water 1000-1300 part in pot, then add scald mutton, powder flavoring, the bark of eucommia, cooked aconite, cultivated land, green onion, ginger, garlic, after big fire boils; add a cover, the boiling of conversion moderate heat, when water reduces about 1/3; add salt, continue to boil to water residue half, cease fire and take the dish out of the pot.
4. the preparation method of the positive mutton soup of kidney-nourishing temperature according to Claims 2 or 3, is characterized in that: described water sheep bone soup replaces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535374.3A CN104256748A (en) | 2014-10-13 | 2014-10-13 | Kidney-tonifying and yang-warming mutton soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535374.3A CN104256748A (en) | 2014-10-13 | 2014-10-13 | Kidney-tonifying and yang-warming mutton soup and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104256748A true CN104256748A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410535374.3A Pending CN104256748A (en) | 2014-10-13 | 2014-10-13 | Kidney-tonifying and yang-warming mutton soup and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705715A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Mutton soup appropriate for gout patient to eat |
| CN105054156A (en) * | 2015-09-24 | 2015-11-18 | 王文宇 | Mutton soup with function of strengthening tendons and bones |
| CN105054071A (en) * | 2015-09-24 | 2015-11-18 | 许明记 | Multi-flavored blood replenishing pork ribs |
| CN105054091A (en) * | 2015-09-24 | 2015-11-18 | 许明记 | Stewed mutton with red dates and Chinese angelica |
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
| CN105581307A (en) * | 2015-12-14 | 2016-05-18 | 青岛华之草医药科技有限公司 | Yang strengthening and cold dispersing solid mutton soup |
| CN106722639A (en) * | 2016-11-28 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of temperature male wind-supplying kidney mutton soup and preparation method thereof |
| CN108201104A (en) * | 2016-12-19 | 2018-06-26 | 以岭健康城科技有限公司 | A kind of ginger-red jujube mutton soup and preparation method thereof |
-
2014
- 2014-10-13 CN CN201410535374.3A patent/CN104256748A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 《健康大讲堂》编委会 主编: "《女性中医养生药膳一本通》", 31 August 2013, 黑龙江科学技术出版社 * |
| 三采文化 编著: "《图解中药滋补养生手册》", 31 January 2008, 汕头大学出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705715A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Mutton soup appropriate for gout patient to eat |
| CN105054156A (en) * | 2015-09-24 | 2015-11-18 | 王文宇 | Mutton soup with function of strengthening tendons and bones |
| CN105054071A (en) * | 2015-09-24 | 2015-11-18 | 许明记 | Multi-flavored blood replenishing pork ribs |
| CN105054091A (en) * | 2015-09-24 | 2015-11-18 | 许明记 | Stewed mutton with red dates and Chinese angelica |
| CN105310042A (en) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof |
| CN105581307A (en) * | 2015-12-14 | 2016-05-18 | 青岛华之草医药科技有限公司 | Yang strengthening and cold dispersing solid mutton soup |
| CN106722639A (en) * | 2016-11-28 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of temperature male wind-supplying kidney mutton soup and preparation method thereof |
| CN108201104A (en) * | 2016-12-19 | 2018-06-26 | 以岭健康城科技有限公司 | A kind of ginger-red jujube mutton soup and preparation method thereof |
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