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Ophioglossum vulgatum heat clearing and blood cooling jellyfish seafood soup materials and preparation method thereof

A blood jellyfish and seafood soup technology is applied in the field of Pinger Xiaocao clearing heat and cooling blood jellyfish seafood soup. It can solve the problems of inability to nourish the human body, increase the cooking effect of food, and damage human health. It is easy to process and manufacture and convenient to store. , enhance the effect of taste

Inactive Publication Date: 2017-01-04
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 of the edible seafood soups on the market are made of shrimp powder with some simple food additives and condiments, which can only enhance the flavor of seafood during cooking, and are only rich in flavor in the soup. It cannot effectively enter the food and increase the cooking effect of the food; while most of the soup is made of food additives, which cannot be good for the human body, and some even damage human health.

Method used

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  • Ophioglossum vulgatum heat clearing and blood cooling jellyfish seafood soup materials and preparation method thereof

Examples

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Effect test

Embodiment 1

[0022] A Pinger Xiaocao clearing heat and cooling blood jellyfish seafood soup is characterized in that it is made of the following raw materials in parts by weight: Pinger Xiaocao 10-20 portion 5-15 portion, dragon fruit 10-16 kuyao 8-12 portion, edelweiss 10-16 Parts, Fo Tan Mother 5-9 Parts, Maple Balm 4-15 parts, madder 5-10 portion, jellyfish powder 15-25 portion, clam meat powder 10-15 portion, slug meat powder 10-15 portion, diced onion 5-12 portion, sliced ​​green onion 3-8 parts, tapioca starch 12-18 portions, salt 5-7 parts, pepper 2-4 portion, ginger 3-5 portion, star anise 2-3 share.

[0023] The preferred parts by weight of the raw materials are: Pinger Xiaocao 15 portion 10 portion, dragon fruit 12 kuyao 10 portion, edelweiss 12 Parts, Fo Tan Mother 7 Parts, Maple Balm 8 parts, madder 7 portion, jellyfish powder 20 portion, clam meat powder 13 portion, slug meat powder 13 port...

Embodiment 2

[0031] The eating method of the present invention: the soup stock of the present invention can be directly put into a pot and cooked to make soup 3-5 Minutes, after the water is boiled, add the required ingredients, which is convenient and delicious; the soup stock of the present invention can also be used as porridge, and the jellyfish meat powder and onion granules can effectively increase the taste; the soup stock of the present invention can also be used as a hot pot soup stock to increase seafood Taste, increase mouthfeel.

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PUM

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Abstract

The present invention discloses ophioglossum vulgatum heat clearing and blood cooling jellyfish seafood soup materials and a preparation method thereof. The jellyfish seafood soup materials are characterized by being prepared from the following raw materials in parts weight: ophioglossum vulgatum, viola diffusa, passiflora foetida, cirsium setosum, leontopodium leontopodioides, polygunum chinense, resina liquidambaris, radix rubiae, jellyfish meat powder, clam meat powder, limax maximus meat powder, onion grains, shallot flakes, tapioca starch, edible salt, pepper, fresh gingers, and star anises. The jellyfish seafood soup materials are prepared by the processes of washing, drying, mixing, impurity removing, sterilizing, bagging, etc. The jellyfish seafood soup materials are delicious in tastes and convenient for storage, and have effects of clearing heat and cooling blood, and the preparation technology is simpler and more hygienic.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a jellyfish seafood soup stock for clearing heat and cooling blood. Background technique [0002] At present, most of the edible seafood soups on the market are made of shrimp powder with some simple food additives and condiments, which can only enhance the flavor of seafood during cooking, and are only rich in flavor in the soup. It cannot effectively enter the food and increase the cooking effect of the food; and most of the soups are food additives, which cannot be good for the human body, and some even damage the health of the human body. Therefore, there is a great need in the market for a jellyfish seafood soup that can effectively make food delicious, can be eaten in a variety of ways, can regulate human health, and has the effect of clearing away heat and cooling blood to the human body. Contents of the invention [0003] The object of the present invention is to p...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/30
CPCA23V2002/00A23V2200/30
Inventor 王祥
Owner HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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