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Lung moisturizing and qi benefiting soup preparation method

A production method, a technique of nourishing the lungs and replenishing qi, applied in food preparation, application, food science, etc., can solve problems such as dizziness and lack of combination

Inactive Publication Date: 2013-06-19
陈登
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginkgo nuts are rich in calcium, potassium, phosphorus and a variety of vitamins, but eating ginkgo is prone to dizziness. Chuanming ginseng has the effects of nourishing the middle and nourishing qi, nourishing blood and calming the nerves. It is most suitable for fatigue, fatigue, Lack of energy, loss of appetite, and weak lung qi, but there is no soup that combines these two ingredients

Method used

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Examples

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Embodiment Construction

[0006] The present invention will be further described below in conjunction with embodiment:

[0007] A method for making lung nourishing and nourishing qi soup, which is characterized in that: After 500 grams of chicken is thrown into water, add 1200 grams of water at a time to boil until boiling, keep the firepower for 10 minutes, then add 200 grams of Chuanming ginseng, 50 grams of ginkgo, 100 grams of yam, 100 grams of red dates, 100 grams of white beans, 50 grams of wolfberry, simmer for 90 minutes, then add 20 grams of salt.

[0008] The preferred specific embodiments of the present invention have been described in detail above. It should be understood that those skilled in the art can make many modifications and changes according to the concept of the present invention without creative efforts. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of the present invention through logical analysis, reasoning or limited ...

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PUM

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Abstract

The invention discloses a lung moisturizing and qi benefiting soup preparation method, and relates to the field of food preparation methods. The preparation method comprises: scalding 500 g of chicken, adding 1200 g of water in one time, boiling to achieve a rolling state, maintaining fire for 10 min, then adding 200 g of medicinal Chuanminshen, 50 g of ginkgo, 100 g of common yam rhizome, 100 g of red date, 100 g of white bean, and 50 g of medlar, stewing for 90 min with slow fire, and adding 20 g of salt to obtain the finished product. The present invention provides a preparation method for a lung moisturizing and qi benefiting soup with a characteristic of infection resistance.

Description

technical field [0001] The invention relates to the field of a food preparation method, in particular to a preparation method of moistening lung and replenishing qi soup. Background technique [0002] Making soup with an appropriate amount of ginkgo has a good health effect. Ginkgo nuts are rich in calcium, potassium, phosphorus and a variety of vitamins, but eating ginkgo is prone to dizziness. Chuanming ginseng has the effects of nourishing the middle and nourishing qi, nourishing blood and calming the nerves. It is most suitable for fatigue, fatigue, Lack of energy, loss of appetite, and weak lung qi, but there is no soup that combines these two ingredients. Contents of the invention [0003] In view of the above-mentioned defects in the prior art, those skilled in the art are devoting themselves to developing a method for making a soup that nourishes the lungs and replenishes qi. [0004] In order to achieve the above object, the present invention provides a method f...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/29A23L1/315A23L23/00A23L13/50A23L33/00
Inventor 陈登
Owner 陈登
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