CN109480259A - A kind of mutton soup bowl material - Google Patents
A kind of mutton soup bowl material Download PDFInfo
- Publication number
- CN109480259A CN109480259A CN201811619737.6A CN201811619737A CN109480259A CN 109480259 A CN109480259 A CN 109480259A CN 201811619737 A CN201811619737 A CN 201811619737A CN 109480259 A CN109480259 A CN 109480259A
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- CN
- China
- Prior art keywords
- parts
- fragrant
- mutton soup
- osmanthus
- husky
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- 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.)
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Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of mutton soup bowl material, are grouped as by the group of following parts by weight: 200 parts of cloves；200 parts of osmanthus seed；10 parts of husky benevolence；It is fragrant 10 parts husky；10 parts of mountain naphthalene；20 parts of Chinese prickly ash；Osmanthus is 20 parts logical；10 parts of spiceleaf；Pungent 10 parts of sprout；10 parts of red branch；3 parts of cordyceps sinensis.Its mutton soup can be made white as rouge, it is bright like milk, full of flourishes, delicious flavour, perfume (or spice) and it is oiliness, reach hear it is fragrant, drink three perfume features fragrant, that aftertaste is fragrant.
Description
Technical field
The invention belongs to food technology fields, are related to a kind of food ingredient, and in particular to a kind of mutton soup bowl material.
Background technique
Mutton soup is full of nutrition etc. because delicious, is a kind of cuisines popular to people.Especially in Shandong Dan County etc.
Place, mutton soup are even more famous.
But commonly there are the following problems for existing mutton soup: the color of mutton soup is bad, and taste is not distinct enough, eats
It is easy so that greasy, moreover, fragrance is inadequate.
In order to improve the quality of mutton soup, each hotel owner or enterprise concentrate on the selection etc. of mutton now.But it is still difficult
To meet the needs of people.
In view of the above-mentioned technological deficiency of the prior art, there is an urgent need to develop a kind of mutton soup condiment, to improve mutton soup
Quality.
Summary of the invention
It is an object of the invention to overcome disadvantage existing in the prior art, a kind of mutton soup bowl material is provided, can be made
Mutton soup it is white such as rouge, it is bright like milk, full of flourishes, delicious flavour, perfume (or spice) and it is oiliness, reach hear it is fragrant, drink three fragrant spies fragrant, that aftertaste is fragrant
Point.
To achieve the goals above, the invention provides the following technical scheme:
A kind of mutton soup bowl material, which is characterized in that its is composed of the following components: cloves；Osmanthus seed；Sha Ren；It is fragrant husky；Mountain naphthalene；
Chinese prickly ash；Gui Tong；Spiceleaf；Xin Yi；Red branch；Cordyceps sinensis.
Further, wherein the mutton soup bowl material its be grouped as by the group of following parts by weight: 200 parts of cloves；Osmanthus seed
200 parts；10 parts of husky benevolence；It is fragrant 10 parts husky；10 parts of mountain naphthalene；20 parts of Chinese prickly ash；Osmanthus is 20 parts logical；10 parts of spiceleaf；Pungent 10 parts of sprout；Red branch 10
Part；3 parts of cordyceps sinensis.
Compared with existing mutton soup, mutton soup bowl material of the invention makes mutton soup have following advantageous effects:
Its mutton soup can be made white as rouge, it is bright like milk, full of flourishes, delicious flavour, perfume (or spice) and it is oiliness, reach hear it is fragrant, drink fragrant, aftertaste perfume
Three fragrant features.Simultaneously as it contains there are many Chinese herbal medicine composition, so that mutton soup has various tonic effects.
Specific embodiment
Below with reference to embodiment, the present invention is further described, and the content of embodiment is not as to protection scope of the present invention
Limitation.
It is composed of the following components the present invention relates to a kind of mutton soup bowl material: cloves, osmanthus seed, Sha Ren, fragrant husky, mountain naphthalene, flower
Green pepper, Gui Tong, spiceleaf, Xin Yi, red branch and cordyceps sinensis.
Various components in this bowl material not only can be used as condiment, improves the taste etc. of mutton soup, can all have
There is the effects of Chinese medicine health-care, treatment.
Wherein, cloves is warm-natured, acrid flavour, returns stomach, spleen, kidney channel.The effect of cloves is that middle benefit gas, warm kidney, drop are inverse.It can be used for treating
Hiccup and because of diseases such as abdominal distension, diarrhea, vomiting, halitosis caused by indigestion.In addition, there are also the effects of kidney-replenishing for cloves, can use
Come the symptoms such as impotence caused by treating because of kidney-yang deficiency, premature ejaculation, waist be cold.Cloves can inhibit bacterium and microbial growth, can use
In dental oral treatment.Cloves also has effects that stomach invigorating dissipate-swelling, promotes exhaust, mitigates because stomach fermentation generates oh
Inverse, gastric disorder causing nausea and implication are bad, the abdominal pain caused by mitigating because of diarrhoea.
Osmanthus seed, also known as osmanthus, with warm stomach, calming the liver, kidney-nourishing, cold dispelling, the benefit for stopping the sound of vomiting.
Sha Ren, also known as fructus amomi, acrid flavour is warm-natured, returns spleen, stomach, kidney channel, can dampness elimination appetizing, warming spleen and stopping diarrha, regulating the flow of vital energy and preventing miscarriage etc..Often
For turbi damp obstructing in middle-JIAO, gastral cavity ruffian is not hungry, deficiency-cold in spleen and stomach, vomiting and diarrhea, gestation evil, threatened abortion etc..Usually often it is edible then have it is feeding
Lung health-care effect kidney nourishing is warmed up in stomach invigorating the spleen.
Fragrant husky, also known as fragrant sand is the fruits and seeds of perennial zingiberaceous plant, not only has a Chinese medicine effect, but also can be with
As condiment.It is warming spleen and stopping diarrha with dampness elimination appetizing, the effect of regulating the flow of vital energy and preventing miscarriage, there is high medical value.Meanwhile and people
Common cooking sauce good merchantable brand in life, is widely used to chafing dish, and Sichuan cuisine burns the primary flavor of the condiments such as pot-stewed meat or fowl seasoning.
Mountain naphthalene, can play the role for the treatment of abdominal pain, play the role of certain conditioning for the toothache of appearance, and can be with
There is the effect of functions of detumescence, relieving inflammation.There is certain benefit for improving constitution, while can also be improved the effect of the immunity of human body.
Chinese prickly ash is not only a kind of good condiment, moreover, having middle benefit gas promoting the circulation of qi, by cold, analgesic, desinsection and other effects.Class controls stomach
The diseases such as abdomen crymodynia, vomiting, diarrhea, blood fluke, roundworm.
Gui Tong belongs to one of cassia bark, because containing volatile oil (oil food) due to fragrant aroma, meat dish can be made to dispel raw meat
Solve greasy, fragrance is palatable, and then makes us appetite and increases.It is logical to add osmanthus in right amount in diet, potentially contributes to prevent or delay
The respond of II type insulin caused by with age greatly speeds up the metabolism of grape (grape food) sugar.Meanwhile often
There is a benefit surely, such as warming spleen and stomach, removing internal cold, establishing-Yang, cold extermination, analgesic to body with osmanthus is logical.
Spiceleaf can increase the fragrance of food, can also relieve pain antibacterial, have effects that dispelling wind and eliminating dampness, help body row
Except moisture, moreover it is possible to promoting qi circulation and relieving pain.
Xin Yi, the also known as flower bud of lily magnolia are not only a kind of good condiment, and can be used for dispersing wind and cold and clearing the nasal passage.
Red branch, acts not only as condiment, improves the taste and smell of food, and has some Chinese medicines value.
Cordyceps sinensis is a kind of rare traditional Chinese medicine, energy free radical resisting, anti-aging, the generation of delaying senility and disease, and
And the damage promoted male body function, raising physical resistance to disease, mitigation alcohol to body can be improved, had to malignant tumour
There are prevention and auxiliary therapeutic action, adjust function of immune system.
In the present invention, the above various ingredients are selected by long-term experiment and a large amount of research, and to various components into
Row combination appropriate, so that it plays huge effect.Specifically, the weight ratio of various components are as follows: 200 parts of cloves；Osmanthus seed
200 parts；10 parts of husky benevolence；It is fragrant 10 parts husky；10 parts of mountain naphthalene；20 parts of Chinese prickly ash；Osmanthus is 20 parts logical；10 parts of spiceleaf；Pungent 10 parts of sprout；Red branch 10
Part；3 parts of cordyceps sinensis.
By the proportion of the above weight ratio, the effect of various compositions can be preferably played.Moreover, by largely comparing
Experiment discovery, if difference, effect will have a greatly reduced quality proportion with said ratio.
When in use, one bowl of mutton soup (for 500 grams), it is only necessary to the small earpick amount of 1-2 be added (it is, 10-
Bowl material 20mg), can make mutton soup it is white as rouge, it is bright like milk, full of flourishes, delicious flavour, perfume (or spice) and it is oiliness, reach and hear
Three fragrant features that are fragrant, drinking perfume, aftertaste perfume.Moreover, enabling to mutton soup that there are various nourishings, health-care effect.
The above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be to the present invention
Embodiment restriction.For those of ordinary skill in the art, it can also make on the basis of the above description
Other various forms of variations or variation.Here all embodiments can not be exhaustive.It is all to belong to skill of the invention
The obvious changes or variations that art scheme is extended out are still in the scope of protection of the present invention.
Claims (2)
1. a kind of mutton soup bowl material, which is characterized in that its is composed of the following components: cloves；Osmanthus seed；Sha Ren；It is fragrant husky；Mountain naphthalene；Flower
Green pepper；Gui Tong；Spiceleaf；Xin Yi；Red branch；Cordyceps sinensis.
2. mutton soup bowl material according to claim 1, which is characterized in that it is grouped as by the group of following parts by weight: cloves
200 parts；200 parts of osmanthus seed；10 parts of husky benevolence；It is fragrant 10 parts husky；10 parts of mountain naphthalene；20 parts of Chinese prickly ash；Osmanthus is 20 parts logical；10 parts of spiceleaf；Pungent sprout 10
Part；10 parts of red branch；3 parts of cordyceps sinensis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619737.6A CN109480259A (en) | 2018-12-28 | 2018-12-28 | A kind of mutton soup bowl material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619737.6A CN109480259A (en) | 2018-12-28 | 2018-12-28 | A kind of mutton soup bowl material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109480259A true CN109480259A (en) | 2019-03-19 |
Family
ID=65712841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811619737.6A Pending CN109480259A (en) | 2018-12-28 | 2018-12-28 | A kind of mutton soup bowl material |
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| Country | Link |
|---|---|
| CN (1) | CN109480259A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
-
2018
- 2018-12-28 CN CN201811619737.6A patent/CN109480259A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860541A (en) * | 2012-09-07 | 2013-01-09 | 窦桂明 | Method for preparing mutton soup without mutton smells and fishy smells |
| CN102972728A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for making beef product |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190319 |