Sauce capable of strengthening muscles and bones, and preparation method of sauce

Abstract

The invention relates to a sauce capable of strengthening muscles and bones, and a preparation method of the sauce. The sauce is characterized by being prepared from the following raw materials in parts by weight: 120-125 parts of fish, 10-12 parts of fish bones, 11-12 parts of roes, 25-30 parts of fish vesicles, 30-34 parts of coke, 10-12 parts of mango freeze-dried powder, 10-11 parts of peanut oil, 5-6 parts of turtles, 5-6 parts of cabbages, 50-55 parts of sweet potatoes, 20-23 parts of water chestnuts, 10-11 parts of smoke plum flesh, 300-320 parts of sweet sauce, 10-12 parts of fermented blank beans, 4-5 parts of chocolates, 20-24 parts of shrimp powder, 2-3 parts of beautiful millettia roots, 4-5 parts of ligusticum wallichii, 2-3 parts of rhodiola rosea, 3-4 parts of evening primroses, 1-2 parts of pilea plataniflora, 3-4 parts of conyza japonica, 10-11 parts of tea, and 8-9 parts of nutrition and health liquid. The sauce provided by the invention retains the complete nutrition of fish, the fish vesicles are rich in collagen, are boiled out by adding water, and then can be solidified after being cooled, so that the sauce is smooth and tasty; the fish bones and the cabbages are rich in calcium, and are matched with traditional Chinese medicines to strengthen the muscles and bones; a nutrition and health liquid is added with white fungi and kudzuvine root which can promote the production of body fluid to relieve thirst and the like, so that the thirstiness is avoided when the sauce is eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sauce with the effect of strengthening muscles and bones and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. There are many fish pastes on the market, most of which are only processed from fish, ignoring the nutritional value of other parts of the fish. Among them, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. Fish bubbles contain small biomolecular collagen proteins, which are easily absorbed and utilized by the human body. Fish roe contains a lot of protein, calcium, phosphorus, and iron. , vitamins and riboflavin are good supplements and growth agents for human brain and bone marrow. Therefore, developing a kind of sauce that contains the complete nutrition of fish has broad market prospect. Contents of ...

AI Technical Summary

Problems solved by technology

There are many fish pastes on the market, most of which are only processed from fish meat, ignoring the nutritional value of other parts of the fish