Asian energy soup and method therefor
OwnerPaul L. Donginventor
Life of this patent
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Abstract
A soup contains natural herbs which is healthy for a consumer's diet and further helps to increase the consumer's energy level. The soup has a meat product in a range of from about 45% to about 49% by volume of total composition which provides flavoring and protein to the soup. A liquid in a range of from about 45% to about 49% by volume of total composition is combined with the meat product to separate and dilute the meat product. Spices in a range of from about 1% to about 3% by volume of total composition are added to provide flavoring to the soup. Chinese herbs in a range from about 1% to about 7% by volume of total composition are also added for providing additional flavoring to the soup and for increasing an energy level and muscle strength of the consumer.
Claims21
A soup which contains natural herbs which is healthy for a consurer's diet and further helps to increase the consumer's energy level comprising, in combination:
- a meat product in a range of from about 45% to about 49% by volume of total composition which provides flavoring and protein to the soup;
- a liquid in a range of from about 45% to about 49% by volume of total composition which is used to separate and dilute the meat product;
- spices in a range of from about 1% to about 3% by volume of total composition which is used to provide flavoring to the soup;
- and
- Chinese herbs in a range from about 1% to about 7% by volume of total composition for adding additional flavoring to the soup and for increasing an energy level and muscle strength of the consumer wherein the Chinese herbs comprises:
- herbaepimedii approximately 0.05% by volume;
- rhizoma cistanches approximately 0.05% by volume;
- radix angelicae sinensis approximately 0.004% by volume;
- radix codonopsis pilosulae approximately 0.05% by volume;
- astrogalus hoanglohy approximately 0.05% by volume;
- fructus lycii approximately 0.04% by volume;
- rhizoma aconiti approximately 0.04% by volume;
- dry ginger approximately 0.04% by volume;
- ganoderma lucidum approximately 0.05% by volume;
- ziziphi spinosae approximately 0.05% by volume;
- ginseng approximately 0.005% by volume;
- and
- cordyceps approximately 0.005% by volume.
A method of making a soup which contains natural herbs which is healthy for a consumer's diet and further helps to increase the consumer's energy level comprising the steps of:
- providing a meat product in a range of from about 45% to about 49% by volume of total composition which provides flavoring and protein to the soup;
- providing a liquid in a range of from about 45% to about 49% by volume of total composition which is used to separate and dilute the meat product;
- providing spices in a range of from about 1% to about 3% by volume of total composition which is used to provide flavoring to the soup;
- and
- providing Chinese herbs in a range from about 1% to about 7% by volume of total composition for adding additional flavoring to the soup and for increasing an energy level and muscle strength of the consumer wherein providing the Chinese herbs further comprises:
- providing herbaepimedii approximately 0.05% by volume;
- providing rhizoma cistanches approximately 0.05% by volume;
- providing radix angelicae sinensis approximately 0.004% by volume;
- providing radix codonopsis pilosulae approximately 0.05% by volume;
- providing astrogalus hoanglohy approximately 0.05% by volume;
- providing fructus lycii approximately 0.04% by volume;
- providing rhizoma aconiti approximately 0.04% by volume;
- providing dry ginger approximately 0.04% by volume;
- providing ganoderma lucidum approximately 0.05% by volume;
- providing ziziphi spinosae approximately 0.05% by volume;
- providing ginseng approximately 0.005% by volume;
- and
- providing cordyceps approximately 0.005% by volume.
Dependencies are inferred from the claim text.