The invention relates to the technical field of
food processing, and particularly discloses a novel composite nutritional
seasoning liquid which is prepared from the following raw materials in parts by weight: edible salt, old ginger, garlic, onion, shiitake
mushroom,
kelp, Chinese dates, Chinese wolfberry fruits, Chinese yams, dry
red peppers, Chinese prickly ash, orange peels, mint, haws, lemons,
star anises,
cassia barks,
amomum tsao-ko, rhizoma kaempferiae, fennel and the balance of purified drinking water. The preparation method comprises the following steps: S1, dividing raw materials; s2, A flow extraction; s3, extracting the flow B; and S4, cold recombination. According to the method, the
raw material is divided into the B flow thermosensitive aromatic flow, the low temperature of 15-40 DEG C and the ultrasonic frequency of 20-45 kHz are adopted for auxiliary extraction, and due to the non-thermal extraction mode,
thermal damage of the high temperature to the thermosensitive
raw material in the B flow is avoided, and the effects of effectively retaining the aromatic substances and the active ingredients and preventing the aromatic substances and the active ingredients from being degraded and volatilized in the preparation process are achieved.