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Auxiliary materials for making soup

A soup auxiliary material and weight percentage technology, which is applied in the field of soup auxiliary materials, can solve the problems of inability to fully utilize the nutritional value and poor taste, and achieve the effect of thick soup and good taste

Inactive Publication Date: 2017-09-08
陆鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soups often choose protein-rich animal raw materials, preferably beef, sheep, pork bones, chicken, duck bones, etc., but if there are no suitable auxiliary materials, not only the taste will not be good, but also the nutritional value may not be fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The present invention provides a soup supplement, the components and weight percentages are: dried wolfberry: 2%, dried yam: 5%, lotus seeds: 1%, red dates: 4%, American ginseng: 2%, fungus: 5%, perilla leaves : 3%, ginger: 2%, the rest is dried longan.

Embodiment 2

[0017] The present invention provides a soup supplement, the components and weight percentages are: dried wolfberry: 3%, dried yam: 20%, lotus seeds: 2%, red dates: 10%, American ginseng: 5%, fungus: 12%, perilla leaves : 7%, ginger: 5%, the rest is dried longan.

Embodiment 3

[0019] The present invention provides a soup supplement, the components and weight percentages are: dried wolfberry: 3%, dried yam: 10%, lotus seeds: 2%, red dates: 10%, American ginseng: 5%, fungus: 10%, perilla leaves : 7%, ginger: 5%, the rest is dried longan.

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PUM

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Abstract

The invention discloses auxiliary materials for making soup. The auxiliary materials comprise the following components in percentage by weight: 2-3% of dried Chinese wolfberry fruits, 5-20% of dried Chinese yams, 1-2% of lotus seeds, 4-10% of red jujubes, 2-5% of American ginseng, 5-12% of funguses, 3-7% of perilla leaves, 2-5% of fresh ginger and the balance of dried longans. According to the auxiliary materials disclosed by the invention, through reasonable material selection and reasonable collocation, the auxiliary materials for making soup have more reasonable nutrition collocation, and can enable the collocated and cooked soup to have the efficacy of clearing heat, promoting urination and invigorating the spleen. Being matched with the red jujubes, the white funguses and the longans, the auxiliary materials are better in mouth feel and richer in soup taste.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a soup-making auxiliary material. Background technique [0002] Soup can not only help people keep warm, but also make people appetite. The soup is often made of protein-rich animal materials, preferably cattle, sheep, pork bones and chicken, duck bones, etc. However, if there are no suitable auxiliary materials, not only the taste is not good, but also its nutritional value may not be fully utilized. Summary of the invention [0003] Aiming at the above shortcomings, the present invention provides a soup-making auxiliary material, which is added into the soup to be co-boiled during the boiling, which can enhance the hot taste and improve the nutritional value of the hot soup. [0004] To achieve the above objective, the present invention adopts the following technical solutions: [0005] A soup supplement, the components and weight percentages are: dried wolfberry: 2~3%, dried y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/10
CPCA23L23/00A23L33/10A23V2002/00A23V2200/30
Inventor 陆鹏
Owner 陆鹏
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