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
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[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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