Goat soup and making method thereof

Abstract

The invention relates to a goat soup and a making method thereof. The goat soup is made by adding water to raw materials, seasonings, flavorings and traditional Chinese medicines, and boiling, the raw materials comprise mutton, goat bone, goat heart, goat lung, goat tripe, goat kidney, goat liver, goat head and goat hoof, the seasonings comprise scallion, ginger, Chinese prickly ash and dry capsicum, the flavorings comprise salt, monosodium glutamate, chicken essence powder, powdered pepper, vinegar and sesame oil, and the traditional Chinese medicines comprise American ginseng, rhizoma gastrodiae, Lithocarpus pachylepis and dendrobium.

Description

technical field [0001] The present invention relates to a kind of soup as food and its preparation method. Background technique [0002] There is a folk saying that "medicine is not as good as food, and food is not as good as soup", and mutton soup is the first among nourishing soups. Mutton soup is mostly made of mutton and mutton (including sheep viscera, sheep head, hooves and other edible parts other than mutton). Sheep intestines, sheep head, sheep liver, etc. According to the theory of traditional Chinese medicine, mutton has a warming effect. "Materia Medica Zaixin" records: "Mutton enters the heart, spleen, and kidney meridians. It nourishes qi and invigorates deficiency, warms the middle and warms the lower body. Treats fatigue and thinness, sore waist and knees, postpartum deficiency and cold, abdominal pain, cold, and nausea due to deficiency Li Gao, an ancient medical scientist, said: "Mutton is sweet and hot, it can nourish the deficiency of blood, and it is ...

AI Technical Summary

Problems solved by technology

[0003] However, although the mutton soup is delicious and nutritious, it will cause discomfort to some eaters due to the smell of mutton in the mutton, and the content of purine in the viscera of the mutton is relatively high. , there is also a certain risk of inducing gout, which affects the promotion and popularization of this food

Although there are a variety of traditional Chinese medicine compositions that can improve purine metabolism and reduce blood uric acid content in the prior art, their mechanism of action is mostly to improve the uric acid metabolism of the human body, which cannot reduce uric acid in food itself, and it is added according to the general treatment amount. When it is used, it will produce peculiar smell and affect the flavor of food, and when it is used as food, adding too much medicinal material will cause potential safety risks, and adding too little amount will not have the desired effect

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