Calcite heat-clearing fire-downbearing seafood stock and manufacturing method thereof

Abstract

The invention discloses a calcite heat-clearing fire-downbearing seafood stock. The stock is characterized by being manufactured from the following components, by weight part, 20-40 parts of calcite, 10-25 parts of rhizoma corydalis, 5-20 parts of rubus rosifolius, 5-18 parts of spatholobus stems, 5-10 parts of yerbadetajo herbs, 5-12 parts of fossilia ossis mastoid, 5-10 parts of lily bulbs, 10-15 parts of kudzuvine roots, 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 clearing heat and downbearing fire, and the manufacturing method is simple and clean.

Description

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AI Technical Summary

Benefits of technology

This patented technology improves cooked fish sauce that tastes good on both sides while being served alone or mixed together. It does this through adding extra vegetables like turmeric oil instead of just one type of salt. Additionally, there may be other substances used during its preparation such as oils or vinegar which help improve their smell without making them bad overtaste themselves. Overall, these technical improvements make safer ways to use seafoods rather than regular meals more effective.

Problems solved by technology

The technical problem addressed by this patented solution is how to create a new type of cooked rice product called Seafoods® that contains specific ingredients such as fish oil, vitamins, mineral salts, carbohydrates, oils, proteins, peptides, polysaccharide glycosyl hydrolase enzymes, polyphenols, lycopene alcohol esters, lutein, ellagitannic acid, citric acids, calcium chlorophyll, selenium, manganese sulphate, caffeine, beta glucosidases, phospholipids, histone degradation factors like urokinase plasminogen activator protein), antioxynitrytic properties, antiinflammability, immune stimulation effects, cell growth promoting activity, blood pressure lowering activities, cardioprotective benefits, healing potential, skin health promotion, weight loss prevention, improvement in athletic performance, muscle recovery after exercise training, reduction of damage caused from high temperatures during winter sports matches, increased nutrients absorption due to reduced water content at low temperature conditions when eating frozen meals containing seafoil powders alone without adding any other substance.