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Making method for pitaya flower soup base

A production method, the technology of Bawanghua, which is applied in the field of food processing, can solve the problems such as the reduction of the use value of Bawanghua and the inability to exert its medicinal value, and achieve the effect of saving preparation time

Inactive Publication Date: 2015-12-09
潘秋论
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a single Bawanghua soup cannot exert its medicinal value while ensuring the taste of the soup, which reduces the use value of Bawanghua

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of Bawanghua soup stock, comprising the following steps:

[0015] 1) pluck the full flower of the overlord flower, and cut the flower into 6 pieces vertically;

[0016] 2) Maintain air circulation in a normal temperature air-drying room, so that the Bawanghua is naturally air-dried to obtain the dried Bawanghua;

[0017] 3) Take 100g of dried Bawanghua, 30g of Chinese yam, 6g of dried fig, 10g of candied dates, 10g of lily, 3g of southern apricot and 3g of northern apricot, and get a serving of Bawanghua soup.

Embodiment 2

[0019] This embodiment includes a method for making Bawanghua soup, which is substantially the same as in Example 1, the difference is that the ingredients and types of the soup are: 200g of dried Bawanghua, 50g of Chinese yam, 10g of dried fig, candied dates 10g, 15g of lily, 5g of southern apricot, 3g of northern apricot are mixed and packaged to get a serving of Bawanghua soup.

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PUM

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Abstract

The invention provides a making method for a pitaya flower soup base. The method comprises the following steps: 1) plucking the whole flower of a blossomed pitaya flower and vertically cutting the pitaya flower; 2) drying the pitaya flower so as to obtain dried pitaya flower; and 3) weighing and mixing 100 to 200 g of the dried pitaya flower, 30 to 50 g of Chinese yam, 6 to 10 g of dried fig, 10 g of candied date, 10 to 15 g of lily, 3 to 5 g of southern apricot kernel and 3 g of northern apricot kernel and packaging the obtained mixture so as to obtain one pitaya flower soup base. In use, one pitaya flower soup base is cooperatively used with materials like chicken and pig bones, a proper amount of water is added into the pitaya flower soup base and the materials for soup cooking, and salt is added into cooked soup for seasoning. According to the invention, through reasonable proportioning of main and auxiliary materials, medicinal values of the materials are give to full play, the taste of the cooked soup is guaranteed at the same time, so the pitaya flower soup base is more popular; and through preparation of a material bag from the dried pitaya flower, preparation time for soup cooking is saved, and the pitaya flower soup base is convenient and practical.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing Bawanghua soup. Background technique [0002] Bawanghua, also known as Jianhua, is a plant of the genus Litianchi in the cactus family. It is native to the tropical rainforests of Mexico and South America. It is now cultivated in tropical and subtropical regions all over the world. It is mainly used for cooking and making old fire soup. Because Chinese medicine believes that Bawanghua is sweet and cool in nature, and enters the lungs. It has the effects of clearing away heat and phlegm, removing accumulated heat, relieving qi and pain, and regulating phlegm fire. Therefore, Bawanghua soup has the effects of clearing the heart and moistening the lungs, clearing heat and relieving heat, removing phlegm and relieving cough. Secondly, the soup has obvious curative effect and the function of nourishing and beautifying for the auxiliary treatment of cerebral arter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/29A23L23/10A23L33/00
Inventor 潘秋论
Owner 潘秋论
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