153results about How to "Full-bodied flavor" patented technology

The invention relates to mushroom flavor sauce and a manufacturing process thereof. The mushroom flavor sauce comprises the following raw material components by weight percentage: 30-70wt% of mushrooms, 10-50wt% of meat and 20-60wt% of thick chili sauce. In the processing process of the source, unique formulas and techniques are adopted and plant oil is used for mixing and frying abundant ingredients, so that the obtained source has a mellow flavor, palatable salty, spicy and numb tastes and has no bitter, acerb, parched tastes and other peculiar smells; and therefore, the mushroom flavor sauce provided by the invention sufficiently keeps the sauce flavor, ester flavor and mushroom flavor, has no bad smells, and has complete nutrition and a delicious taste.

The invention discloses a formula and processing technology of a seasoning packet for pork with preserved vegetable. The formula comprises the following raw materials in parts by weight: 8-15 parts of pig streaky pork, 0.5-1.5 parts of soybean oil, 0.1-0.3 part of ginger, 0.2-0.8 part of green onion, 0.2-0.9 part of yellow wine, 2-3 parts of dark soy sauce, 0.1-0.5 part of light soy sauce, 3.5-4.5 parts of white granulated sugar, 40-45 parts of preserved vegetable, 0.5-1.5 parts of monosodium glutamate, 0.6-1.5 parts of chicken essence, 0.2-0.8 part of edible salt, 0.5-1 part of starch and 1-3 parts of water. The processing technology comprises the following steps of: carrying out a steamed pork processing technology; carrying out a preserved vegetable processing technology; packaging; and precooling and carrying out quick freezing. The processing technology has the beneficial effects that steamed pork and preserved vegetable are separately processed, are completely cooked and then are packaged, and salinity is controlled, so as to achieve the aim of industrialization is achieved, thus industrialization of kitchen dish is realized.

The invention provides a processing method for reducing bitter taste of green tea and a product. The method comprises the following steps: 1), grading fresh tea leaves, removing non-tea impurities, and spreading the tea leaves to cool the tea leaves under a certain temperature and humidity conditions or a natural condition till the water content of the fresh tea leaves is about 70 percent; 2) subjecting graded fresh tea leaves to deactivation of enzymes to fully destruct the activity of enzymes and reduce the water content in the fresh leaves; 3) subjecting the tea leaves subjected to primarydeactivation of enzymes to secondary deactivation of enzymes, and re-softening the leaves; 4) re-moisturizing the leaves subjected to secondary deactivation of enzymes or sealing the tea leaves till the tea leaves turning yellow; 5) twisting at controlled temperature and humidity; 6) drying the twisted leaves, drying the twisted leaves over gross fire till the water content is 20 to 30 percent, and drying the twisted leaves over a high fire till the water content is about 5 percent; and 7) packaging. In the invention, the deactivation of enzymes is performed twice, the re-moisturizing and sealed yellowing are performed under certain temperature and humidity conditions, and twisting at controlled temperature and humidity is performed. Compared with the conventional processing technique, the method obviously relieves the bitter taste of green tea and makes the flavor of the product more mellow.

The invention relates to seasoning and provides seasoning oyster juice powder which has the characteristic of intense oyster fragrance and wide application range and is convenient to transport and preserve, and a preparation method thereof. The seasoning oyster juice powder comprises the following raw materials in mass ratio: concentrated oyster juice 100, maltodextrin 12-14, white granulated sugar 5.5-7.5, common salt 3-7, monosodium glutamate 3-5, glucose 2.5-3.5, starch 2.5-3.5, yeast extracts 0.3-0.5 and disodium 5'-ribonucleotides 0.2-0.4. The preparation method comprises the following steps of: firstly preparing the oyster juice; filtering the oyster juice to obtain oyster juice filtrate; concentrating the oyster juice filtrate to obtain concentrated oyster juice liquid; adding the sugar and the common salt and heating for reaction; adding the monosodium glutamate and the disodium 5'-ribonucleotides into reaction feed liquid, heating, melting and flavoring; then, adding the predissolved maltodextrin and the starch and curing; regulating the concentration of the feed liquid with water to obtain flavoring oyster juice feed liquid; sterilizing and homogenizing the flavoring oyster juice feed liquid to obtain spray feed liquid; drying the feed liquid; collecting materials in a clean room to obtain the oyster juice powder; and sieving, packing and inspecting the oyster juice powder.

The invention relates to a blueberry beverage comprising the following raw materials in percentage by mass: 25-55 percent of blueberry mashed fruit, 5-10 percent of edible sugar, 0.1-0.35 percent of edible acid, 0.01-0.03 percent of gellan gum, 0.02-0.05 percent of pectin, 0.01-0.5 percent of essence and the balance of water. The product of the invention is mainly prepared from blueberry mashed fruit, furthest maintains pulp parts of blueberry fruits, has obviously increased dietary fiber content and more mellow flavor.

Provided is a processing method for green tea. The method comprises the following steps: spreading and airing are carried out, namely, picked tea leaves are spread and aired; enzyme deactivating is carried out, namely, the tea leaves after spreading and airing is subjected to enzyme deactivating processing, and the enzyme deactivating processing comprises microwave enzyme deactivating processing and steam enzyme deactivating processing; rolling is carried out, namely, the tea leaves after enzyme deactivating is rolled; drying is carried out, namely, the tea leaves after rolling is subjected to drying processing. Through combination of microwave enzyme deactivating and steam enzyme deactivating processing technologies, the defects of uneven penetration, red stalks, red leaves, burnt edges, burst points and the like in a traditional enzyme deactivating technology are overcome, full separation of tea water can be ensured further, bitter taste is reduced, the product flavor is mellow, the freshness degree is high, nutrient components of the tea cannot be lost, and therefore the purpose of raising the tea quality is achieved.

The invention discloses a production method of an instantly edible recreational fish snack. The method applies the modern process engineering and biological technology in the deep processing of aquatic product. The present invention belongs to the field of aquatic product deep processing. The method comprises the following steps: (1) processing materials, (2) deodorizing, (3) regulating and controlling the oxidation of fish fat, (4) tenderizing and keeping moisture, fish meat processed by pulse voltage, (5) pickling, (6) cooking, (7) staged drying, (8) ultrahigh pressure sterilization and packing. The fish snack has the advantages of being tender and smooth in mouthfeel, and being stable in quality.

The invention discloses a making method of new-typed salted ferment radish in the salted ferment food technical domain, which comprises the following steps: pickling firstly and secondly; cleaning to remove impurity; dispensing the ferment flavoring agent with 3-5% rice bran or bran, 0-5% Monascus color, 0. 5-1% gourment powder, 0. 06-0. 14% citric acid, 4-6% refined granulated sugar and 0. 08-0. 12% albumen candy; fermenting the radish for 30-40d in the autumn and winter naturally. The invention has natural beauty with gold or light red color, thick flavour, rich nourishment and crisp taste and instant eating, which can be preserved under low temperature in the vacuum package for a long time with widely developing prospect.

The invention discloses a compound seasoning and a preparation method thereof. Raw materials of the compound seasoning comprise the following components of, 230-280 parts by weight of a yeast extract, 70-90 parts by weight of pork, 50-70 parts by weight of chicken, 20-30 parts by weight of beef, 60-80 parts by weight of salt, 20-30 parts by weight of sugar, 80 parts by weight of monosodium glutamate, 0.7-0.9 part by weight of xanthan gum, 90-110 parts by weight of maltodextrin, 8-12 parts by weight of mushroom powder, 12-18 parts by weight of ginger powder, 6-10 parts by weight of onion, 1.4-1.8 parts by weight of cinnamon and 0.6-1.0 part by weight of star anise powder. The compound seasoning has the effects of fresh and delicious taste, mellow flavors, health protection and nourishment and rich nutrition. Besides, a product is convenient and quick for use.

The invention relates to a seafood spice milt formula and a preparation method of seafood spice milt, wherein the basic formula of seafood spice milt comprises the following components in percentage by weight: 30-50 percent of peptide concentrated solution, 8.0-20 percent of hydrolytic vegetable protein, 1.0-3.0 percent of L-cysteine hydrochloride, 2.0-5.0 percent of glucose, 1.2-2.0 percent of xylose, 0.2-0.5 percent of (I+G), 0.5-1.0 percent of thiamine hydrochloride, 0.5-1.0 percent of glycin, 0.5-1.0 percent of lactamine and 0.2-1.0 percent of ginger powder. The preparation method of seafood spice milt comprises the following step of: preparing a milt seafood spice with the amino nitrogen content of 1.952.25g / 100mL by using a minced fillet processing waste as a raw material through an integrated technology of preprocessing, deep enzymolysis, membrane separation and Maillard reaction. Through the formula and the preparation method of the seafood spice milt, wastes including fish heads, fish bones, fish tails, fish scales and the like in the minced fillet processing process can be processed into the chocolate brown pasty milt seafood spice with uniform quality, moderate freshness and saltness, mellow flavor, lasting fragrance, inherent seafood taste and peculiar strong fragrance after the Maillard reaction.

The invention discloses a preparation method of fish sauce. The method comprises the following steps: mixing hot-squeezed soya-bean cake, rice bran, millet and water, and steaming the mixture; cooling the cooked material, and inoculating aspergillus oryzae; after that, sending the leavened material into a leavening pool for leavening; adding salt into anchovy, decapterus macrosma, long lee fish and red rasbora to obtain pickled coarse fish; adding the pickled coarse fish, silkworm chrysalis meal, edible mushroom powder, fresh sleeve-fish viscera, russula water filtrate and saline water into the leavened product, evenly stirring, moving the mixture into a fermenting tank, and carrying out heat-preservation fermentation; filtering the fermented sauce, collecting the filtrate, and further filtering filter residue by an extrusion method to obtain raffinate; mixing the filtrate and the raffinate, carrying out sedimentation in a storage tank, extracting clear liquid, sterilizing and filling to obtain the finished product. After the composite fermentation with the aspergillus oryzae and the fresh sleeve-fish viscera is used, the fermentation period is greatly shortened; the fish sauce obtained by fermentation is good in taste and flavor.

The invention relates to a preparation method of loquat distilled liquor. The preparation method comprises the following steps: (1) cleaning a fresh loquat fruit, removing a pit, and beating to obtain loquat slurry; (2) adding saccharose which accounts for 10wt%-12wt% of the loquat slurry, and uniformly stirring in time; (3) adding pectinase which accounts for 0.01wt%-0.015wt% of the loquat slurry, and uniformly stirring in time; (4) inoculating a self-made fresh loquat bran saccharomycete which accounts for 0.4wt%-0.6wt% of the loquat slurry, and uniformly stirring in time, wherein the fresh loquat bran saccharomycete is prepared from saccharomyces cerevisiae 2.145 (CGMCC NO.9753); (5) carrying out closed anaerobic fermentation on the loquat slurry at 28-30 DEG C for about 25-30 days to obtain fermentation liquor; and (6) distilling the fermentation liquor to obtain the distilled white liquor. The loquat distilled liquor produced through the preparation method disclosed by the invention is strong in loquat fruit flavor and mellow in liquor body and can be used for effectively reducing the influence of a fermenting metabolic waste on the product quality.

The invention discloses vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and a preparation method of the vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor. Plant isolated protein and plant wire drawing protein are used as basic raw materials, vegetable oil, edible salt, natural pigment, a compounding enzyme preparation, a compounding thickening agent, compounding spice, a compounding sweetening agent, a compounding sweetening agent, edible essence, modified starch and the like are used as auxiliary materials, andthrough steps of performing beany flavor elimination and bitter flavor elimination treatment, performing marinating, performing preserving, chopping and mincing, performing stirring, performing stuffing, performing sterilization and the like, the vegetable protein sausages are obtained. The beany flavor and the bitter flavor can be effectively reduced, and mouth feel, flavor and color of the vegetable protein sausages are similar to those of traditional meat sausages; besides, the vegetable protein sausages does not contain animal raw materials; and through high-temperature sterilization, thevegetable protein sausages can be preserved at normal temperature for 6 months.

The invention relates to a preparation method for pure vegetable protein walnut milk and belongs to the technical field of vegetable protein milk product. According to the formula of the product provided by the invention, the milk comprises the following components by weight percent: 4%-10% of walnut kernel, 2%-6% of soybean, 4%-7% of cane sugar, 0.01%-0.1% of NaHCO3 or 0.005%-0.03% of Na2CO3, and the balance of pure water, wherein the total weight percent of all the components is 100%. Other stabilizing agents and emulsifiers are not added, so that the walnut milk is a real natural beverage. The preparation method comprises the following steps: respectively pulping walnut kernel and soybean; filtering and removing residues; mixing and preparing the walnut slurry, soybean milk and cane sugar; adjusting pH; homogenizing; sterilizing; and filling, thereby obtaining the pure vegetable protein walnut milk. Raw materials are treated according to a specific method provided by the invention, so that the beverage has a mellow and thick walnut taste; the stability of the beverage is enhanced by adopting a method for adjusting the pH of the beverage; food stabilizing agent and emulsifier are not added; the product is a double-vegetable-protein beverage and the walnut protein content is more than or equal to 0.6%; the nutritions of walnut and soybean are mutually supplemented in the product, thereby being comprehensive and rich; the walnut taste is thick; the stability is high; and the product is a development trend of the beverage industry in the future.

An edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish. Chinese traditional smelly foods, such as the smelly mandarin fish, the smelly fermented bean curd, smelly wax gourd, smelly preserved eggs and the like, are prepared through the edible smelly marinate, which includes one or more components selected from following raw materials comprising: amaranth, bamboo shoots, salty fermented soybean, pickled cabbage, durian, pomegranate, purple perilla, mint, coriander, acacia pennata, houttuynia cordata, toona sinensis sprouts, astragalus sinicus, stem and leaves of sesame, water after rice washing and asparagus. The raw materials are wide in sources, namely, amaranth stalks can be replaced by the sesame plants to prepare the smelly brine, and the durian is used for generating the smelly taste directly. The marinade is directly injected into abdomen of mandarin fish to prepare the smelly mandarin fish. The marinade is controllable in process and is excellent in sanitary safety, and has important positive significance in the technical field of the smelly fermented bean curd and the smelly mandarin fish.

The invention discloses herbal starter medicinal liquor and a brewing method thereof. The brewing method comprises the following steps of: respectively preparing yeast and starter, and then brewing by adopting a yeast and starter mixing brewing process; and simultaneously, adding Chinese herbal medicine powder in aged pit mud of more than 10 years, and coating the obtained mixture on the wall andthe bottom of a pit tank for brewing. Compared with the prior art, in the brewing method disclosed by the invention, brewing is carried out by adopting the yeast and starter mixing brewing process, the yeast and the starter are separately used, the yeast is used for brewing liquor grains, the starter is used for preparing fragrant grains, and simultaneously a plant Chinese herbal medicine raw material is added in the pit mud of the pit tank, the fermentation period of the fragrant grains is more than 7 mouths, especially herbal medicine in the starter has promotion on growth of liquor-brewingmicroorganisms, the activity of aroma-producing yeast in microzyme is greatly enhanced, and the alcohol and acid combining effect is good, thus the brewed liquor has mellow flavor and has a good health care effect on a human body.

The invention discloses edible fungi instant soup. The instant soup comprises edible fungi powder, pork bone soup, a composite emulsion stabilizer, table salt, fresh white mushroom and water. The edible fungi soup obtained by the method contains rich delicious substances such as delicious amino acid, nucleotide and the like, so that the fungi soup has the characteristic of good taste under the condition that no flavor enhancer is added; simultaneously, the fungi soup contains a large quantity of bioactive ingredients such as polysaccharide, polyphenol and the like and has the physiological effects of resisting oxidation and cancer and lowering blood pressure and the like. The invention also discloses a method for preparing the edible fungi instant soup. The release of taste substances is promoted ultrasonically, and the composite emulsion stabilizer which has the optimal content and mixture ratio is added, so that the flavor of a soup product is improved, and the stability of the soupproduct is enhanced. The method has the advantages of convenient operation, time and cost saving, capability of producing stable products and contribution to industrial mass production.

The invention discloses a preparation method of black date wine. The black date wine is prepared by adopting the technique steps such as pulping, enzymatic hydrolysis, alcoholic fermentation and ageing. The black date wine is of a pale yellow color, has strong fruity flavor and wine flavor and mellow flavor and is clear and transparent; and as the nutritional and functional components of black dates are maintained to the greatest degree, the black date wine has a very high nutrition and healthcare value. If taken frequently by people, the black date wine is capable of enhancing the immunity of human bodies, inhibiting the growth of cancer cells, preventing and treating osteoporosis, anemia and the like and has the effects of strengthening the spleen and stomach, nourishing yin and blood, tranquilizing by nourishing the heart and alleviating the medicine property.

The invention discloses a jujube blended wine and a production process thereof. The jujube blended wine is made from jujube as raw material by the following steps: sorting, cleaning, baking, smoking, liquid fermentation, alcohol extraction, semi-solid fermentation, accelerated ageing, storing, blending and ageing. The baking step and the peat smoking step can increase the fragrance and the content of phenols. The step of alcohol extraction benefits the extraction of the alcohol-soluble effective components of jujube and the nutrient substances such as jujube peel pigment. The jujube residues and sediments are recycled for semi-solid fermentation, so as to make full use of jujube resources, save the cost, increase the economic benefit, and prevent the environmental pollution. The wine is aged by means of accelerated ageing, storage, blending and ageing, so as to provide soft and delicate taste. The jujube blended wine is rich in nutritious ingredients of jujube, mellow and thick, and has harmonious and rich jujube fruit fragrance and wine fragrance, unique taste and cool and sweet flavor.

The invention relates to a production method of red raspberry-rose fruit wine, belonging to the field of fruit wine beverage. The production method comprises the following steps: by taking red raspberry fruits and dried rose flower buds as main raw materials, squeezing the red raspberry fruits to obtain red raspberry fruit juice, adding purified water into the rose flowers and extracting to obtain rose water extract, evenly mixing the red raspberry fruit juice and rose flower water extract, adding white granulated sugar to adjust sugar degree, performing main fermentation, then performing after fermentation, then blending including flavor adjustment and sugar acid adjustment, ageing, filling, and sterilizing, to obtain the red raspberry-rose fruit wine product. The red raspberry-rose fruit wine is mellow in fruit, flower and wine scents, clear and transparent, and has attractive wine red color, palatably sour and sweet and freshly present. The production method is simple to operate, and the obtained red raspberry-rose fruit wine product has strong health function, and is wide in market prospects.

The invention relates to the field of marine fish processing and discloses canned tuna and a preparation method thereof. Tuna with rich fish catch at present is taken as a raw material, and multiple components coordinate with one another by virtue of compatibility and processing, so that the fishy taste of the tuna is removed, unique spicy taste of the fish can be obtained, and the taste of the fish is obviously improved. The canned tuna is full and smooth in taste and fresh and cool in aftertaste, has a certain fruit fragrance and a certain health effect and is rich in color, coordinated in matching, good in taste and convenient to store and transport, the purchase desire and appetite of consumers are stimulated, and the utilization of the tuna resources is improved.

The invention discloses a production method of walnut milk, and belongs to the technical field of food processing. The method disclosed by the invention comprises the following steps of screening raw materials, performing hulling, performing baking, performing stirring, performing refining to obtain starch, preparing raw materials, performing homogenizing, performing sterilizing, performing filling and packaging and the like. According to the production method disclosed by the invention, the problems that in a conventional production process of walnut milk, a great quantity of artificially-synthesized emulsifying agents are used, and essence is added for flavoring are solved, and the nutrient value of the walnut milk and the added value of products are increased.

A black beer is prepared from 6 Chinese-medicinal materials including dahurian angelica root, safflower, etc. barley, glutinous rice, soybean, bran, hop, sugar pigment and lactic acid solution, and features that the saccharomyces cerevisiae (CGMCC No.0775), yeast "2.11", proteinase bacterium "3.802" and saccharifying bacterium "3.388" are used. Its advantage is health-care function of beautifying skin, delaying senility, and preventing obesity.

The invention relates to shrimp flavor essence for frozen conditioning foods and a preparation method thereof and belongs to the technical field of production of the frozen conditioning foods. The essence is composed of shrimp head enzymatic hydrolysate, salt, arginine, white granulated sugar, monosodium glutamate, I+G, glucose, xylose, glycine, taurine, yeast extract, modified starch and xanthan gum. The preparation method comprises using water of 0-10 DEG C to rinse shrimp heads, performing blanching in boiling water, then performing pulping and enzymolysis filter pressing to obtain the shrimp head enzymatic hydrolysate, adding the ingredients into the enzymatic hydrolysate according to the product formula, mixing evenly, adopting a microwave heating method to heat the shrimp flavor essence, performing quantitative filling, inspection and encasement. A product in which the essence is adopted is rich in shrimp flavor after heating, has good seafood flavor, is mellow in flavor, and meets the development requirements of the food industry.

The invention discloses a preparation method for a mixed beverage of siraitia grosvenorii and blueberries. The preparation method comprises the following steps: (1) baking the siraitia grosvenorii by electric heating to obtain dried siraitia grosvenorii; (2) adding water to extract the dried siraitia grosvenorii, and filtering the mixture to obtain the filtrate, i.e. siraitia grosvenorii juice; (3) adding an edible surfactant to the siraitia grosvenorii juice to obtain a mixed liquor; (4) adding a citric acid solution to the blueberries, mashing the blueberries and the citric acid solution, performing water bath extraction and centrifugation, and filtering the supernatant to obtain blueberry juice; and (5) uniformly blending the mixed liquor and the blueberry juice, and homogenizing, degassing and disinfecting the mixture to obtain the mixed beverage. According to the invention, the siraitia grosvenorii juice and the blueberry juice are compounded, vitamin C in siraitia grosvenorii is retained at the greatest extent, the contents of blueberry pulp, blueberry anthocyanin and dietary fibers in the beverage are obviously increased, so that the flavor of the mixed beverage is better and mellow.

The invention discloses an enzyme special for animal protein hydrolysis and a preparation method thereof, and belongs to the technical field of enzyme preparations. The enzyme special for animal protein hydrolysis is prepared from the following raw materials in percentage by weight: 8 to 12 percent of papain, 8 to 12 percent of bromelain, 4 to 7 percent of nuclease, 8 to 12 percent of flavourease,18 to 22 percent of edible salt, 4 to 7 percent of trehalose and 35 to 45 percent of glucose. The enzyme is formed by combining various natural biological enzymes according to certain proportions, and is an enzyme product special for compound type animal protein hydrolysis for hydrolysis according to animal food byproduct raw materials and different treatment processes. The enzyme disclosed by the invention is used for hydrolyzing all types of animal proteins; required polypeptides, small peptides and amino acid products can be obtained by controlling the hydrolysis degree, so that the yield,the dissolvability, the flavor and the taste of a product reach new product levels to meet various demands of people.

The invention discloses a method for promoting a flavor of a sauce, and belongs to the condiment processing technical field. The sauce is prepared through the steps of collection of a raw material salted duck egg white, dilution, degeneration, enzymolysis, enzyme deactivation, centrifugation, secondary enzymolysis, deodorization, maillard reaction, seasoning, compounding and flexible sterilization. The byproduct salted duck egg white which is not fully utilized in food processing industries is recycled and used as the raw material, the cost is saved, the environment can be protected, and important social and economic benefits are achieved; with adopting of a double-enzyme step-by-step hydrolysis way, hydrolyzed animal proteins are obtained, the hydrolysis degree is high, and obtained hydrolyzed proteins have no trichloropropanol and are safer; bitter peptides are decomposed by flavor protease, and thus a hydrolysate has no bitterness; and some unique-flavor yeasts, cooking wine and essence are also chosen, proportion of all the ingredients is reasonable, and thus the obtained product is delicious in taste and mellow in flavor.

The invention provides bone soup for knife noodles and a preparation process thereof. The raw materials comprise the following components in parts by weight: 100 parts of pig bone stock, 10 parts of thick crucian soup, 5-8 parts of floating oil, 3-12 parts of Chinese yams, 0.8-1.5 parts of dried small shrimps, 0.1-0.3 part of scallops, 5-10 parts of salt, 3-8 parts of sugar, 3-5 parts of monosodium glutamate, 0.1-0.8 part of I+G, 0.05-0.2 part of disodium succinate and 0-0.3 part of white pepper powder. The characteristics of different raw materials are fully considered, meanwhile, the flavorsof the different raw materials are utilized, the bone soup is mer in freshness by adding fish soup, different raw materials are utilized to provide different flavor peptides, flavor amino acids are richer, and the raw materials are mutually synergistic, so that the flavor of the bone soup is mellow; the fish soup is added with yeast to remove fishy smell of the fish soup, and papain is added forcutting residual proteins to form more peptides and amino acids which can be better dissolved in the soup; and the Chinese yams are added to utilize the thickening property of starch and increase theresidence time of the bone soup in the oral cavity so as to fully embody the delicious taste of the bone soup.

The invention discloses a perilla frutescens kernel sauce and a preparation method thereof. The perilla frutescens seed sauce comprises the following stir-fried raw materials in parts by mass: 40 to 70 parts of perilla frutescens kernels, 5 to 15 parts of soybeans, 5 to 15 parts of dried flounder fish, 5 to 15 parts of scallop and 10 to 20 parts of perila seeds. According to the invention, the perilla frutescens kernel sauce is prepared by using the perilla frutescens kernels as the main raw material, using the soybeans as the auxiliary material and then matching with the dried flounder fish and the scallop to carry out seasoning, wherein perilla frutescens has higher linolenic acid content, the soybeans have higher protein content, and other nutritional ingredients of the perilla frutescens are not damaged in the stir-frying process, so that the prepared perilla frutescens sauce is a seasoning with high linolenic acid content and high protein content, and has rich and balanced nutrition and low price.