Rhinacanthus nasutus fire-downbearing liver-moistening seafood stock and manufacturing method thereof

Abstract

The invention discloses a rhinacanthus nasutus fire-downbearing liver-moistening seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of rhinacanthus nasutus, 10-25 parts of piper wallichii, 5-20 parts of platycodon roots, 5-18 parts of fructus choerospondiatis, 5-10 parts of angelica roots, 5-12 parts of ootheca mantidis, 5-10 parts of longan aril, 10-15 parts of snakegourd fruits, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of downbearing fire and moistening the liver, and the manufacturing method is simple and clean.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a seafood soup made of white crane ganoderma lucidum for reducing fire and moistening liver. Background technique [0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups. There are also a small number of products with a small amount of fruits and vegetables (for example: jujube, longan, etc.) to add some supplements to the soup. It has the function of replenishing qi, but it cannot really play an effective role in regulating the body. Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full, increase the taste of seafood food, and seldom add Chinese medicine A seafood-flavored soup stock that enhances the tonic effect. Therefore, there is a great need in the ...

AI Technical Summary

Problems solved by technology

[0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups, and there are also a small number of products with a small amount of fruits and vegetables ( For example: jujube, longan, etc.) to increase the effect of nourishing the body and Qi of the soup, but it cannot really play an effective conditioning effect on the body

Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full and increase the taste of seafood food. Seafood-flavored soup stock that enhances food tonic effect