Crowndaisy chrysanthemum stomach-adjusting spleen-tonifying seafood soup base and preparation method thereof

Abstract

The present invention discloses a crowndaisy chrysanthemum stomach-adjusting spleen-tonifying seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of crowndaisy chrysanthemum, 10-25 parts of Leptochloa chinensis, 5-20 parts of sesame, 5-18 parts of Viburnum lancifolium, 5-10 parts of sea cucumber, 5-12 parts of rice sprout, 5-10 parts of tremella, 10-15 parts of Physalis alkekengi, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The crowndaisy chrysanthemum stomach-adjusting spleen-tonifying seafood soup base has the stomach-adjusting spleen-tonifying effects, and the preparation process is more simple and hygienic.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a sea chrysanthemum chrysanthemum soup material for regulating the stomach and invigorating the spleen. 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...

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