Fish-flavor kumquat rice vinegar with effects of enriching the blood and clearing heat and preparation method of fish-flavor kumquat rice vinegar
A kumquat and fish-flavor technology is applied in the preparation of vinegar, pharmaceutical formulations, and medical preparations containing active ingredients, etc. It can solve the problems of single nutrient components, and achieve the effects of wide source, promotion of intestinal peristalsis, and low price.
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[0028] A fish-flavored and serum-replenishing hot kumquat rice vinegar is characterized in that it is made of the following raw materials in parts by weight:
[0029] Kumquat 500~550, spinach root 50~55, gray vegetable 20~25, bitter gourd leaves 15~20, rice wine 200~230, red dates 30~35, medlar 8~12, fish protein puree 50~55, malt root 30~35, grapefruit honey 30~35, sunflower oil 5~10, broad bean pods 20~25, nutrient additive solution 15~20 and appropriate amount of deionized water;
[0030] The nutrient additive solution is characterized in that it is made of the following raw materials in parts by weight: 10-12 parts by weight of astrology, 5-7 parts of chicken bile, 10-12 parts of Eclipta, 5-7 realgars, 5-7 parts of hibiscus bark, and 5 parts of tartaric acid. ~7, eucalyptus oil 3~5, beef gluten powder 8~10, salt 3~5, sea cucumber 13~15, abalone powder 5~7, abalone mushroom 9~11 and water;
[0031] The preparation method of described nutritional supplement liquid:
[0032...
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