Corium Erinacei-containing qi depressing and pain easing seafood soup stock and making method thereof

A technology of hedgehog skin and seafood soup, applied in the field of food health care, can solve the problems of not being able to effectively regulate the body, increase the taste of seafood food, and be unable to achieve the taste of seafood, so as to strengthen the effect of lowering qi and calming pain, and increasing the absorption of the human body. Ability, the effect of rich seafood taste

Inactive Publication Date: 2016-07-06
HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A hedgehog skin Jiangqi Dingtong seafood soup is characterized in that it is made of the following main raw materials in parts by weight: 20-40 parts of hedgehog skin, 10-25 parts of blueberry, 5-20 parts of mung bean, pine 5-18 servings, 5-10 servings of medlar, 5-12 servings of wild grape, 5-10 servings of lettuce, 10-15 servings of angelica, 10-25 servings of crab meat, 10-25 servings of shrimp powder, 5-15 servings of bonito , 5-20 parts of tapioca starch, 1-5 parts of umami agent.

[0017] The preferred parts by weight of the main raw materials are: 30 parts of hedgehog skin, 13 parts of blueberry, 12 parts of mung bean, 10 parts of nard pine, 8 parts of medlar, 9 parts of mountain grape, 7 parts of lettuce, 11 parts of angelica, 20 parts of crab meat , 20 parts of shrimp powder, 10 parts of bonito, 10 parts of tapioca starch, 3 parts of umami agent.

[0018] The umami agent is one or more of fish sauce, oyster sauce and mushroom essence.

[0019] Its pro...

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PUM

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Abstract

The invention discloses a Corium Erinacei-containing qi depressing and pain easing seafood soup stock. The Corium Erinacei-containing qi depressing and pain easing seafood soup stock is made from, by weight, 20-40 parts of Corium Erinacei, 10-25 parts of blueberry, 5-20 parts of mung bean, 5-18 parts of Radix et Rhizoma Nardostachyos, 5-10 parts of wolfberry fruit, 5-12 parts of amur grape, 5-10 parts of asparagus lettuce, 10-15 parts of Chinese angelica root, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Corium Erinacei-containing qi depressing and pain easing seafood soup comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has qi depressing and pain easing effects, and the making method is simple and healthy.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a hedgehog skin Jiangqi Dingtong seafood soup. 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 market for a seafood soup that has the effect of ...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/29
Inventor 王祥
Owner HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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