Bone jelly with tomato is made from the following materials according to parts by weight: 30-35 parts of tomato, 10-11 parts of edible salt, 3-4 parts of
sodium glutamate, 25-30 parts of
porcine bone, 1-1.5 parts of
lactic acid bacteria powder, 6-8 parts of glucose, 15-20 parts of
porcine skin, 3-4 parts of anise, 3-4 parts of fennel, 1-2 parts of chicken extract, 1-1.5 parts of
Radix Ophiopogonis, 0.5-1 part of Radix Scrophulariae, 0.5-1 part of Caulis Dendrobii, 1-2 parts of Radix Polygonati
Officinalis and the like; as to the bone jelly with tomato of the invention, natural meat
skin as jelly material is made into a jelly condiment that melts easily, is rich in
nutrition and delicious in taste, whole tomato juice and bone
powder are added to the condiment to provide rich vitamins and
calcium, and in
collocation with
traditional Chinese medicine extracts from such as Radix Platycodonis,
Radix Ophiopogonis and Radix Scrophulariae, the effects of tonifying yin and nourishing blood and tonifying iron are achieved; broken-wall
yeast powder is used to improve
delicacy and as a condiment, and good taste is brought.