Negundo chastetree fruit wind-dispelling phlegm-reducing seafood soup base and preparation method thereof
A technology of expelling wind and reducing phlegm and Vitex, which is applied in the field of Vitex expelling wind and reducing phlegm seafood soup, can solve the problems of inability to effectively regulate the body, increase the taste of seafood food, and fail to meet market demand, so as to increase the body's Absorptive capacity, strengthening effect of expelling wind and resolving phlegm, effect of strong seafood taste
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[0016] A seafood soup made of Vitex vitex for dispelling wind and resolving phlegm, characterized in that it is made of the following main raw materials in parts by weight: 20-40 parts of Vitex vitex, 10-25 parts of fat sea, 5-20 parts of Luode , 5-18 parts of Alisma, 5-10 parts of ginseng, 5-12 parts of Dipsacus, 5-10 parts of white scorpion, 10-15 parts of corn silk, 10-25 parts of crab meat, 10-25 parts of shrimp powder, chai 5-15 parts of fish, 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 vitex, 13 parts of fat sea, 12 parts of Luode, 10 parts of Alisma, 8 parts of ginseng, 9 parts of Dipsacus, 7 parts of white pomegranate, 11 parts of corn silk , 20 parts of crab meat slices, 20 parts of shrimp powder, 10 parts of bonito, 10 parts of tapioca starch, and 3 parts of umami agent.
[0018] The umami agent is one or more of fish sauce, oyster sauce and mushroom essence.
[0019...
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