Crossostephium chinense phlegm reducing and dampness relieving oyster seafood soup materials and preparation method thereof

Abstract

The present invention discloses crossostephium chinense phlegm reducing and dampness relieving oyster seafood soup materials and a preparation method thereof. The oyster seafood soup materials are characterized by being prepared from the following raw materials in parts by weight: crossostephium chinense, bulbus fritillariae ussuriensis, bombax malabaricum flowers, radix cynanchi paniculati, succus bambusae, massa rhizomae pinelliae fermentata, rhizoma cynanchi stauntonii, radix platycodonis, oyster meat powder, scallop meat powder, dried porphyra, onion grains, shallot flakes, tapioca starch, edible salt, pepper, fresh gingers, and star anises. The oyster seafood soup materials are prepared by the processes of washing, drying, mixing, impurity removing, sterilizing, bagging, etc. The oyster seafood soup materials are delicious in tastes and convenient for storage, and have effects of reducing phlegm and relieving dampness, 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 thousand-year-old mugwort for reducing phlegm and dampness, and oyster seafood soup stock. 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 kind of oyster seafood soup that can effectively make food tasty, can be eaten in a variety of ways, has the ability to regulate human health, and has the effect of reducing phlegm and promoting dampness to the human body. Contents of the invention [0003] ...

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.

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