53 results about "Lenthionine" patented technology

The invention relates to a method for improving the flavor of seasoning edible mushroom paste, belonging to the field of edible mushroom processing technologies. The method mainly comprises the following steps of: with edible mushroom and soybean paste as main raw materials, adding home-made chili oil into a pot, adding cleaned and chopped onion, ginger and garlic after the oil becomes hot, stir-frying, adding the soybean paste, and adding diced edible mushroom after the paste flavor can be smelt; adding the seasonings of gourmet powder, sugar, salt, I+G, lenthionine, five spice powder, cooking wine, vinegar and the like; and finally, canning, degassing, sealing, disinfecting and cooling the paste to obtain the finished product. According to the invention, the edible mushroom and the soybean paste are mixed, so that the product not only has paste flavor but also has unique mushroom flavor; and moreover, by adding the seasonings of gourmet powder, salt, I+G, lenthionine and the like, the flavor of the mushroom paste is blended, and the taste is fresh, salty and sweet. The method has simple process, the effect of flavor improvement is good, the mushroom paste is safe and hygiene, and industrialized production can be realized.

The invention discloses lenthionine and a preparation method thereof. The lenthionine is prepared from the following materials in parts by weight: 10-50 parts of mushroom enzymatic hydrolysate, 0.1-0.8 part of amino acid and 0.1-1.0 part of xylose, wherein the amino acid is arginine, glycine, alanine, cysteine monohydrochloride or methionine. The preparation method comprises the steps of firstly preparing the mushroom enzymatic hydrolysate; then mixing the mushroom enzymatic hydrolysate, the amino acid and the xylose; enabling mixed liquid to react under the condition of controlling the temperature to be 100-120 DEG C and the rotating speed to be 800r / min, and cooling the obtained reaction liquid to room temperature by cooling water to obtain the lenthionine with mellow flavor and strong and vivid fragrance. The lenthionine can be used as precursors of seasonings and flavoring agents.

The invention provides a lenthionine flavoring and a preparation method thereof. The lenthionine flavoring consists of 95 percent of mushrooms, 0.5 percent of pepper, 0.5 percent of grain of paradise, 0.5 percent of clove, 2 percent of star anise and 1.5 percent of cinnamon. The flavoring of the invention can not only meet the requirement of people for delicious food, but also can improve the quality of dishes, thereby really achieving the effect of pure nature, no additives, nutrition and health.

The invention relates to edible spice lenthionine. The lenthionine comprises the following raw materials in part by weight: 18 to 20 parts of sodium tetrathiocarbonate, 18 to 20 parts of diiodomethane, 140 to 160 parts of absolute ethyl alcohol and 90 parts of carbon tetrachloride. The lenthionine (also named 1,2,3,5,6-pentasulfide cycloheptane) prepared by the invention is widely applied to sauce products, meat products, convenient food and seasoning bouillon series, has pure, true and strong flavor, rich meat and good taste, can cover bad peculiar smell and resist to high temperature, is an ideal option for canned mushroom, mushroom sauce, the convenient food and seasoning and has a wide market prospect.

The invention relates to a method for improving the flavor of seasoning edible mushroom paste, belonging to the field of edible mushroom processing technologies. The method mainly comprises the following steps of: with edible mushroom and soybean paste as main raw materials, adding home-made chili oil into a pot, adding cleaned and chopped onion, ginger and garlic after the oil becomes hot, stir-frying, adding the soybean paste, and adding diced edible mushroom after the paste flavor can be smelt; adding the seasonings of gourmet powder, sugar, salt, I+G, lenthionine, five spice powder, cooking wine, vinegar and the like; and finally, canning, degassing, sealing, disinfecting and cooling the paste to obtain the finished product. According to the invention, the edible mushroom and the soybean paste are mixed, so that the product not only has paste flavor but also has unique mushroom flavor; and moreover, by adding the seasonings of gourmet powder, salt, I+G, lenthionine and the like, the flavor of the mushroom paste is blended, and the taste is fresh, salty and sweet. The method has simple process, the effect of flavor improvement is good, the mushroom paste is safe and hygiene, and industrialized production can be realized.

The invention relates to a method for synthesizing edible flavor lenthionine. The method comprises the following steps of: performing a thio-reaction between sodium tetrathiocarbonate and methylene diiodide in absolute ethyl alcohol, extracting by using carbon tetrachloride, drying and distilling to obtain the finished product. The lenthionine (also called as 1,2,3,4,5,6- pentathiacycloheptane) is widely applied to sauce products, meat products, convenience food and flavoring broth series; the fragrance is pure, real, strong and mellow; the lenthionine has full meat taste and good taste, can cover unpleasant smell and can resist high temperature; and the lenthionine is an ideal selection for canned mushrooms, mushroom sauces, convenience food and flavorings and has broad market prospects.

A ham sausage relieving infantile anorexia and a preparing method thereof are disclosed. Raw materials of the ham sausage comprise hawthorn fruit, dry ginger, albizia flower, chicken breast, lean pork, fat pork, protein isolates, modified starch, carrageenan, ice water, table salt, white sugar, monosodium glutamate, lenthionine, chicken paste, pork flavors, monascus red, allura red AC, composite phosphate, glucose, sodium nitrite, an antiseptic, white pepper powder, nutmeg powder, and cooked oyster mushroom. The ham sausage is high in edibility effects, capable of relieving the infantile anorexia and high in nutrition value.

The invention discloses a Grosvenor momordica fruit fluid-engendering cough-suppressing seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part: 20-40 parts of Grosvenor momordica fruits, 10-25 parts of ass hide glue, 5-20 parts of boat-fruited sterculia seeds, 5-18 parts of ginger, 5-10 parts of dendrobii caulis, 5-12 parts of mulberry leaves, 5-10 parts of styrax, 10-15 parts of cinnamon barks, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of engendering fluid and suppressing cough, and the manufacturing method is simple and clean.

The invention discloses a Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock. The Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock is made from, by weight, 20-40 parts of Polyporus Umbellatus, 10-25 parts of Sarcodon imbricatus, 5-20 parts of Eriocaulon buergerianum, 5-18 parts of Flower of Operculate Cleistocalyx, 5-10 parts of Radix Astragali, 5-12 parts of red ginseng, 5-10 parts of Black Nightshade, 10-15 parts of lotus seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has urination promoting and dampness excreting effects, and the making method is simple and healthy.

The invention discloses a tortoise plastron kidney-replenishing bone-strengthening seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of tortoise plastron, 10-25 parts of common aucklandia roots, 5-20 parts of shelled pine nuts, 5-18 parts of rhizoma atractylodis macrocephalae, 5-10 parts of bay leaves, 5-12 parts of processed pinellia tubers, 5-10 parts of fragrant solomonseal rhizome, 10-15 parts of cassia seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of replenishing the kidney and strengthening bones, and the manufacturing method is simple and clean.

The invention discloses an ophicalcite stasis-resolving bleeding-stopping seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of ophicalcite, 10-25 parts of lotus seeds, 5-20 parts of kalimeris indica, 5-18 parts of puncturevine caltrop fruits, 5-10 parts of figwort roots, 5-12 parts of Chinese peony, 5-10 parts of cornu bubali, 10-15 parts of mulberries, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of resolving stasis and stopping bleeding, and the manufacturing method is simple and clean.

The invention discloses a fructus polygonum tinctorium heat-clearing body-detoxifying seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of fructus polygonum tinctorium, 10-25 parts of safflowers, 5-20 parts of pears, 5-18 parts of fermented pinellia, 5-10 parts of yams, 5-12 parts of red ginseng, 5-10 parts of clove, 10-15 parts of eucommia barks, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of clearing heat and detoxifying the body, and the manufacturing method is simple and clean.

The invention discloses a rhinacanthus nasutus fire-downbearing liver-moistening seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of rhinacanthus nasutus, 10-25 parts of piper wallichii, 5-20 parts of platycodon roots, 5-18 parts of fructus choerospondiatis, 5-10 parts of angelica roots, 5-12 parts of ootheca mantidis, 5-10 parts of longan aril, 10-15 parts of snakegourd fruits, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of downbearing fire and moistening the liver, and the manufacturing method is simple and clean.

The invention discloses a tadehagi triquetrum dampness-draining stagnation-eliminating seafood stock. The stock is characterized by comprising the following raw materials, by weight part, 20-40 parts of tadehagi triquetrum, 10-25 parts of chestnuts, 5-20 parts of turmeric root tubers, 5-18 parts of fructus evodiae, 5-10 parts of processed fleeceflower roots, 5-12 parts of physalis alkekengi, 5-10 parts of yams, 10-15 parts of Chinese dates, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of draining dampness and eliminating stagnation, and the manufacturing method is simple and clean.

The invention provides an extraction method for lenthionine. The extraction method comprises the following steps: putting treated clean mushroom bodies in a microwave apparatus with a microwave power of 380 to 450 W, setting microwave treatment time of 8 to 12 min, setting a micromolecular explosion mode and allowing fruiting mushroom bodies to undergo instant micromolecular swelling to 550 to 2200 times of the original sizes of the fruiting mushroom bodies; then carrying out dry roasting in an environment with a low temperature of 55 to 75 DEG C; carrying out grinding into fine powder with a particle size of 60 to 85 meshes and maintaining a part of a cellulose component; and then carrying out vacuum extraction.

The present invention discloses a negundo chastetree fruit wind-dispelling phlegm-reducing seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of negundo chastetree fruit, 10-25 parts of Scaphium scaphigerum, 5-20 parts of Centella asiatica, 5-18 parts of rhizoma alismatis, 5-10 parts of ginseng, 5-12 parts of radix dipsaci, 5-10 parts of radix ampelopsis, 10-15 parts of corn stigma, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The negundo chastetree fruit wind-dispelling phlegm-reducing seafood soup base has the wind-dispelling phlegm-reducing effects, and the preparation process is more simple and hygienic.

The present invention discloses a bovine Gymnadenia conopsea kidney-recuperating essence-benefiting seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of bovine Gymnadenia conopsea, 10-25 parts of rhizoma cimicifugae, 5-20 parts of semen cuscutae, 5-18 parts of Oroxylum indicum, 5-10 parts of gentiana scabra bge, 5-12 parts of crowndaisy chrysanthemum, 5-10 parts of aloe, 10-15 parts of lotus root, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The bovine Gymnadenia conopsea kidney-recuperating essence-benefiting seafood soup base has the kidney-recuperating essence-benefiting effects, and the preparation process is more simple and hygienic.

The present invention discloses a galium aparine heat-clearing detoxifying seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of galium aparine, 10-25 parts of phoenix mushroom, 5-20 parts of cortex cinnamomi, 5-18 parts of xianganteng, 5-10 parts of Eucommia ulmoides, 5-12 parts of myristica fragrans, 5-10 parts of radix glehniae, 10-15 parts of abrus cantoniensis hance, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The galium aparine heat-clearing detoxifying seafood soup base has the heat-clearing detoxifying effects, and the preparation process is more simple and hygienic.

The present invention discloses a tricholoma matsutake immunity-enhancement seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of tricholoma matsutake, 10-25 parts of gynostemma pentaphylla, 5-20 parts of shiitake mushroom, 5-18 parts of Dioscorea nipponica Makino, 5-10 parts of gentiana scabra bge, 5-12 parts of honeysuckle stem, 5-10 parts of black fungus, 10-15 parts of pilos antler, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The tricholoma matsutake immunity-enhancement seafood soup base has the immunity-enhancement effects, and the preparation process is more simple and hygienic.

The invention discloses a Corium Erinacei-containing qi depressing and pain easing seafood soup stock. The Corium Erinacei-containing qi depressing and pain easing seafood soup stock is made from, by weight, 20-40 parts of Corium Erinacei, 10-25 parts of blueberry, 5-20 parts of mung bean, 5-18 parts of Radix et Rhizoma Nardostachyos, 5-10 parts of wolfberry fruit, 5-12 parts of amur grape, 5-10 parts of asparagus lettuce, 10-15 parts of Chinese angelica root, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Corium Erinacei-containing qi depressing and pain easing seafood soup comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has qi depressing and pain easing effects, and the making method is simple and healthy.

The invention discloses an androsace umbellata heat-clearing body-detoxifying seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of androsace umbellate, 10-25 parts of umbilicaria esculenta, 5-20 parts of radix notoginseng, 5-18 parts of licorice roots, 5-10 parts of adenophora roots, 5-12 parts of grosvenor momordica fruits, 5-10 parts of frankincense, 10-15 parts of chrysanthemum flowers, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of clearing heat and detoxifying the body, and the manufacturing method is simple and clean.

The invention discloses a Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup stock. The Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup stock is made from, by weight, 20-40 parts of Salvia miltiorrhiza, 10-25 parts of hawthorn fruit, 5-20 parts of Tribulus Terrestris, 5-18 parts of Achyranthes bidentata, 5-10 parts of Cornus officinalis, 5-12 parts of Aralia mandshurica, 5-10 parts of Ligusticum wallichii, 10-15 parts of Incised Notopterygium, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has nerve soothing and heart calming effects, and the making method is simple and healthy.

The invention discloses a clean vegetable and boxed meal distribution system with an ingredient and / or information inquiry function, and belongs to the field of food packaging and distribution. The system is characterized in that ingredients such as seasonings and soup bases are contained in the packaging bag (box) for the clean vegetables and the boxed meals. The seasoning comprises but is not limited to one or more of traditional Chinese medicinal materials such as bechamel, fruit jam, tomato sauce, salad, garlic, ginger, green onion and stigma croci and matcha. The soup base comprises but is not limited to a quick-frozen soup base consisting of egg skins (shredded), laver, dried shrimps (skins), preserved szechuan pickles, minced meat, dried bamboo shoots, dehydrated coriander, lard oil, lenthionine and shallots. Two-dimensional codes are printed and pasted on packaging bags, packaging boxes and packaging bottles of clean vegetables, boxed meals and other food at the same time or independently, and information such as sources of food materials, traceability and detection data in the production process, proportions of the food materials, cooking methods and the like can be directly obtained through mobile phone scanning.The system has the beneficial effects that the system has an information query function, and convenience can be brought to self-cooking through a cooking mode provided by ingredients and recipes.

The invention discloses a Radix Chuanmingshinis Violacei-containing yin nourishing and lung heat clearing seafood soup stock. The Radix Chuanmingshinis Violacei-containing yin nourishing and lung heat clearing seafood soup stock is made from, by weight, 20-40 parts of Radix Chuanmingshinis Violacei, 10-25 parts of medicated leaven, 5-20 parts of Chinese angelica root, 5-18 parts of Chinese Silkvine Root-bark, 5-10 parts of Polygonatum sibiricum, 5-12 parts of Aster tataricus, 5-10 parts of Cortex Magnoliae Officinalis, 10-15 parts of Semen Euryales, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Radix Chuanmingshinis Violacei-containing yin nourishing and lung heat clearing seafood soup comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has yin nourishing and lung heat clearing effects, and the making method is simple and healthy.

The present invention discloses a pumpkin seed pressure-reducing parasite-expelling seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of pumpkin seed, 10-25 parts of almond, 5-20 parts of dogwood, 5-18 parts of dangshen, 5-10 parts of Chinese yam, 5-12 parts of radix aconiti agrestis, 5-10 parts of Stephania terandra, 10-15 parts of poria, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The pumpkin seed pressure-reducing parasite-expelling seafood soup base has the pressure-reducing parasite-expelling effects, and the preparation process is more simple and hygienic.

The present invention discloses a zaocys dhumnade wind-dispelling collateral-dredging seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of zaocys dhumnade, 10-25 parts of pomelo, 5-20 parts of Agastache rugosus, 5-18 parts of vitis amurensis, 5-10 parts of chestnut, 5-12 parts of Lotus seeds, 5-10 parts of Cordyceps sinensis, 10-15 parts of fruit of Celastrus orbiculatus Thunb, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The zaocys dhumnade wind-dispelling collateral-dredging seafood soup base has the wind-dispelling collateral-dredging effects, and the preparation process is more simple and hygienic.

The present invention discloses an aristolochia mollissima blood-promoting collateral-dredging seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of aristolochia mollissima, 10-25 parts of lotus root, 5-20 parts of donkey-hide gelatin, 5-18 parts of blueberry, 5-10 parts of evening primrose, 5-12 parts of butterflybush flower, 5-10 parts of lucid ganoderma, 10-15 parts of longan, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The aristolochia mollissima blood-promoting collateral-dredging seafood soup base has the blood-promoting collateral-dredging effects, and the preparation process is more simple and hygienic.

The present invention discloses a crowndaisy chrysanthemum stomach-adjusting spleen-tonifying seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of crowndaisy chrysanthemum, 10-25 parts of Leptochloa chinensis, 5-20 parts of sesame, 5-18 parts of Viburnum lancifolium, 5-10 parts of sea cucumber, 5-12 parts of rice sprout, 5-10 parts of tremella, 10-15 parts of Physalis alkekengi, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The crowndaisy chrysanthemum stomach-adjusting spleen-tonifying seafood soup base has the stomach-adjusting spleen-tonifying effects, and the preparation process is more simple and hygienic.

The invention discloses a tangle hardness-softening water-moving seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part: 20-40 parts of tangles, 10-25 parts of boschniakia rossica, 5-20 parts of immature orange fruits, 5-18 parts of herba artemisiae scopariae, 5-10 parts of astragalus roots, 5-12 parts of honeysuckle stems, 5-10 parts of turmeric, 10-15 parts of hawthorn fruits, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of softening hardness and moving water, and the manufacturing method is simple and clean.