Folium celtis sinensis-containing jellyfish seafood soup base with functions of clearing heat and cooling blood, and preparation method of soup base

Abstract

The invention discloses a folium celtis sinensis-containing jellyfish seafood soup base with functions of clearing heat and cooling blood, and a preparation method of the soup base. The soup base is characterized by being prepared from the following raw materials in parts by weight: folium celtis sinensis, Indian mockstrawberry herb, herba ecliptae, radix cynanchi atrati, radix pulsatillae chinensis, Chinese trumpetcreeper flower, herba seu radix cirsii japonici, lalang grass rhizome, jellyfish meat meal, clam meat meal, slug meat meal, onion granules, shallot flakes, cassava starch, table salt, ground pepper, ginger and anise; the soup base is prepared by the processes of cleaning, drying, mixing, removing impurities, sterilizing, bagging and the like. The folium celtis sinensis-containing jellyfish seafood soup base is delicious in taste and convenient to store, has the effects of clearing heat and cooling blood, and is simpler and healthier in preparation technology.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a jellyfish seafood soup made of hackberry leaves, which clears heat and cools 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...

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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