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Material bag used for stewing mutton soup

A technology for mutton soup and material package, applied in the field of material package, can solve the problems of loss of nutrition and inability to drink mutton soup well, and achieve the effects of reduced stimulation, convenient preparation and reasonable method.

Inactive Publication Date: 2018-08-17
ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] When mutton is made into food, there are many kinds of flavors, but these materials are often very salty, which makes the mutton soup not drinkable, but the nutrition of mutton soup is particularly rich, which makes a lot of nutrition loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A material bag used when making mutton soup is characterized in that: it is made of the following materials by weight,

[0026] 5 parts of red dates, 8 parts of wolfberry, 4 parts of barley, 5 parts of wheat, 3 parts of lily, 1 part of coriander, 4 parts of shallot, 3 parts of ginger, 1 part of garlic clove, 1 part of green onion, 10 parts of additives, 9 parts of blended juice;

[0027] The auxiliary agent is made of the following materials by weight,

[0028] 1 part of gallinaceae, 2 parts of fenugreek, 3 parts of Angelica dahurica, 4 parts of reed root, 5 parts of Cordyceps sinensis, 6 parts of mung bean, 1 part of papaya, 2 parts of cinnamon, 3 parts of platycodon grandiflorum, 4 parts of xanthophyll seed, 5 parts of nuxonum seed, Evodia rutaecarpa 6 copies;

[0029] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours with strong fire, filter out the residue and mas...

Embodiment 2

[0040] A material bag used when making mutton soup is characterized in that: it is made of the following materials by weight,

[0041] 10 parts of red dates, 13 parts of wolfberry, 9 parts of barley, 9 parts of wheat, 7 parts of lily, 5 parts of parsley, 10 parts of shallot, 8 parts of ginger, 4 parts of garlic, 4 parts of green onion, 15 parts of additives, 15 parts of blended juice;

[0042] The auxiliary agent is made of the following materials by weight,

[0043] 1 part of gallinaceae, 2 parts of fenugreek, 3 parts of Angelica dahurica, 4 parts of reed root, 5 parts of Cordyceps sinensis, 6 parts of mung bean, 1 part of papaya, 2 parts of cinnamon, 3 parts of platycodon, 4 parts of xanthophyll, 5 parts of nuxonum, Evodia rutaecarpa 6 copies;

[0044] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours with strong fire, filter out the residue and mash it, and then mix it wi...

Embodiment 3

[0055] A material bag used when making mutton soup is characterized in that: it is made of the following materials by weight,

[0056] 8 parts of red dates, 10 parts of wolfberry, 6 parts of barley, 7 parts of wheat, 4 parts of lily, 3 parts of coriander, 8 parts of shallot, 6 parts of ginger, 2 parts of garlic, 3 parts of green onion, 12 parts of additives, 14 parts of blended juice;

[0057] The auxiliary agent is made of the following materials by weight,

[0058] 1 part of gallinaceae, 2 parts of fenugreek, 3 parts of Angelica dahurica, 4 parts of reed root, 5 parts of Cordyceps sinensis, 6 parts of mung bean, 1 part of papaya, 2 parts of cinnamon, 3 parts of platycodon, 4 parts of xanthophyll, 5 parts of nuxonum, Evodia rutaecarpa 6 copies;

[0059] The preparation method is as follows: put the above-mentioned materials into a casserole, add 60 parts by weight of clear water, then boil for 2-3 hours with strong fire, filter out the residue and mash it, and then mix it wi...

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Abstract

The invention relates to a material bag used for stewing mutton soup, and relates to the technical field of processing and manufacturing of mutton. The material bag is characterized in that the material bag is prepared from the following materials in parts by weight: 5 to 10 parts of red dates, 8 to 13 parts of Chinese wolfberries, 4 to 9 parts of coix seeds, 5 to 9 parts of wheat, 3 to 7 parts oflily bulbs, 1 to 5 parts of coriander, 4 to 10 parts of chives, 3 to 8 parts of raw ginger, 1 to 4 parts of garlic cloves, 1 to 4 parts of welsh onion, 10 to 15 parts of an auxiliary agent and 9 to 15 parts of blended juice. The material bag is reasonable in method, convenient to manufacture, good in taste and rich in nutrients.

Description

technical field [0001] The invention relates to the technical field of mutton processing and production, in particular to a material bag used for cooking mutton soup. Background technique [0002] Mutton, warm in nature. Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. [0003] It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. [0004] Because mutton has a nasty smell of mutton, it is neglected by so...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L19/00A23L33/10A23L33/105A23L23/00A23L5/20
CPCA23V2002/00A23L5/27A23L19/09A23L23/00A23L27/10A23L33/10A23L33/105A23V2200/16A23V2200/30A23V2200/326A23V2200/32A23V2200/14A23V2250/21
Inventor 陈争上徐宁周玉刚朱德建程智中王立克
Owner ANHUI PROVINCE GUZHEN COUNTY ZHENGHUA SHEEP IND
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