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Appetite increase and digestion promoting soup preparation method

A production method, appetizing and digestion technology, applied in the direction of food preparation, food science, application, etc., can solve the problem of easy infection of ginger fasciola, and achieve the effect of not easy infection

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

AI Technical Summary

Problems solved by technology

Although water chestnuts have good edible and medicinal value, but eating water chestnuts raw is very easy to infect ginger fasciola

Method used

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Embodiment Construction

[0007] The present invention will be further described below in conjunction with embodiment:

[0008] A method for making appetizing and eliminating food soup, which is characterized in that: 500 grams of water chestnuts are washed, peeled, and cut into small pieces for later use; 200 grams of carrots are cut into small pieces for later use; The proportion of 1, add 10 grams of green onion, 5 grams of ginger powder, 5 grams of pepper, 5 grams of salt, 5 grams of sugar, 5 grams of cooking wine, and adjust it to make meat stuffing with gluten; boil a pot of boiling water, add water chestnuts, carrots and cook until Roll; boil 500 grams of meat stuffing into balls and put them into the pot; after all the meat balls float, continue to cook for 5 minutes; finally add 10 grams of coriander, 5 grams of salt, and 5 grams of pepper.

[0009] The carrots are cut into small pieces the size of water chestnuts.

[0010] The preferred specific embodiments of the present invention have been...

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Abstract

The present invention discloses an appetite increase and digestion promoting soup preparation method, and relates to the field of food preparation methods. The preparation method comprises: washing 500 g of water chestnuts, removing skin, and cutting the water chestnuts into small blocks to be spare; cutting 200 g of carrot into small blocks to be spare; mixing 500 g of refined meat stuffing and 250 g of water according to a ratio of 2:1, and adding 10 g of green onion, 5 g of minced ginger, 5 g of pepper powder, 5 g of salt, 5 g of sugar, and 5 g of a cooking wine to blend into chewiness meat stuffing; boiling a pot of boiling water, adding the water chestnuts and the carrot, and boiling until the materials roll; carrying out quick boiling of 500 g of the meat stuffing into pellets, and adding the pellets into the pot; continuous boiling for 5 min after the meat pellets completely float; and adding 10 g of coriander herb, 5 g of salt, and 5 g of pepper powder to obtain the finished product. The present invention provides a preparation method for an appetite increase and digestion promoting soup with a characteristic of infection resistance.

Description

technical field [0001] The invention relates to the field of a method for making food, in particular to a method for making appetizing and eliminating food soup. Background technique [0002] In the season when there are more respiratory infectious diseases, eating more water chestnuts is beneficial to the prevention and treatment of measles, whooping cough and acute pharyngitis. Therefore, patients with acute and chronic pharyngitis and laryngitis are very suitable to drink this soup. Although water chestnuts have good edible and medicinal value, eating water chestnuts raw is very easy to infect ginger fasciola. 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 Kaiwei Xiaoshi soup that is not easily infected. [0004] In order to achieve the above object, the present invention provides a preparation method of Kaiwei Xiaoshi soup, which is characte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29A23L1/212A23L23/00A23L19/00A23L33/00
Inventor 郑朝芬
Owner 郑朝芬
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