Warm reinforcing soup for mutton chafing dish

Abstract

The invention discloses a warm reinforcing soup for a mutton chafing dish. The warm reinforcing soup comprises the following raw materials in parts by weight: 10-20 parts of Chinese yam, 10-20 parts of Chinese chestnuts, 10-20 parts of roots of kudzu vine, 4-10 parts of Chinese dates, 4-10 parts of liquorice, 4-8 parts of eucommia ulmoides, 1-3 parts of astragalus membranaceus, 2-6 parts of cuscuta chinensis, 2-6 parts of flatstem milkvetch seed, 2-6 parts of Chinese wolfberry, 3-5 parts of ligusticum wallichii, 1-3 parts of poria cocos, 1-3 parts of ginseng, 1-3 parts of cynomorium songaricum, 1-3 parts of radix morindae officinalis, 1-3 parts of Chinese chive seed, 1-3 parts of herba epimedii, 1-3 parts of dogwood, 1-3 parts of rehmannia glutinosa, 1-3 parts of nutmeg, 1-3 parts of cistanche, 1-3 parts of fructus rubi, 1-3 parts of white atractylodes rhizomes, 1-3 parts of semen euryales, 1-3 parts of cinnamon, 1-3 parts of lotus seed, 1-3 parts of dried ginger, and 1-3 parts of orange peel. The soup is prepared through the following steps: performing impurity removal and fine selection on the raw materials; preparing the selected raw materials in parts by weight; mixing the prepared materials so as to obtain a mixture; baking the mixture; crushing the baked mixture; and bagging the crushed mixture so as to obtain products of the soup. The soup for the mutton chafing dish, which is disclosed by the invention can neutralize the smell of mutton, is suitable for being eaten in four seasons, and has a warm reinforcing effect.

Description

technical field [0001] The invention relates to a soup stock, in particular to a mutton hot pot warming soup stock. Background technique [0002] Hot pot occupies a very important position in our country's food culture, especially in the northern region of our country, almost to the point where there is no joy without hot pot. The mutton hot pot among them is very popular among the masses. Although a wide variety of medicinal materials have been added, the common problems in the current mutton hot pot soup are: 1. The smell of mutton is not neutralized and covered; 2. Improper matching of medicinal materials; 3. , Not suitable for consumption in four seasons. Contents of the invention [0003] In order to overcome the above disadvantages, the present invention provides a mutton hot pot soup which can neutralize the smell of mutton, is suitable for eating in four seasons, and has a warming effect. [0004] The present invention takes following technical scheme: [0005] ...

AI Technical Summary

Problems solved by technology

The mutton hot pot among them is very popular among the masses. Although a wide variety of medicinal materials have been added, the common problems in the current mutton hot pot soup are: 1. The smell of mutton is not neutralized and covered; 2. Improper matching of medicinal materials; 3. , Not suitable for consumption in four seasons