Tadehagi triquetrum dampness-draining stagnation-eliminating seafood stock and manufacturing method thereof

Abstract

The invention discloses a tadehagi triquetrum dampness-draining stagnation-eliminating seafood stock. The stock is characterized by comprising the following raw materials, by weight part, 20-40 parts of tadehagi triquetrum, 10-25 parts of chestnuts, 5-20 parts of turmeric root tubers, 5-18 parts of fructus evodiae, 5-10 parts of processed fleeceflower roots, 5-12 parts of physalis alkekengi, 5-10 parts of yams, 10-15 parts of Chinese dates, 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 draining dampness and eliminating stagnation, and the manufacturing method is simple and clean.

Description

Technical field [0001] The present invention involves a food health care field, especially a kind of gourd tea, dampness and delay in the seafood soup. Background technique [0002] At present, the edible soups on the market are mostly seasoning, which can only increase or improve the taste of soup. There are also a small amount of products with a small amount of fruits and vegetables (such as: jujube, longan, etc.) to increase some of the soup.The role of qi, but it cannot really play an effective condition for the body.The soups of seafood flavors on the market are mostly used to make seasonings with simple seafood products, adding a little seafood flavor, cannot meet the market demand, cannot be fully seafood taste, increases the taste of seafood food, and less with Chinese medicineSeafood soup that increases food supplement effects.Therefore, a seafood soup material that needs to have a stagnant effect of humidity and stagnation, and it is easy to save, which is beneficial to...

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