Stewed mutton with Chinese angelica and making method thereof
A production method and technology of mutton, applied in food preparation, application, food science, etc., can solve problems such as poor blood circulation, achieve the effects of preventing chilblains, accelerating blood circulation, and regulating vasoconstriction and expansion
Inactive Publication Date: 2014-02-12
祁晓峰
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- Abstract
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Problems solved by technology
[0003] The technical problem to be solved by the present invention is to provide a kind of stewed mutton with angelica to solve the problem of poor blood circulation
Method used
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Experimental program
Comparison scheme
Effect test
Example Embodiment
[0021] Example 1
[0022] Lamb 29%, angelica 4%, ginger 2%, medicinal wine 4% and salt 1%, the balance is water.
Example Embodiment
[0023] Example 2
[0024] Lamb 31%, angelica 5%, ginger 3%, medicinal wine 5% and salt 2%, the balance is water.
Example Embodiment
[0025] Example 3
[0026] Lamb 33%, angelica 6%, ginger 4%, medicinal wine 6% and salt 3%, the balance is water.
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The invention discloses stewed mutton with Chinese angelica, which is prepared from the following components in percentage by mass: 29-35 percent of mutton, 4-7 percent of Chinese angelica, 2-5 percent of raw ginger, 4-5 percent of medicinal liquor, 1-4 percent of salt and the balance of water. The stewed mutton with Chinese angelica has the effects of promoting blood circulation, regulating vasoconstriction and hemangiectasis and preventing occurrence of chilblain.
Description
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