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Anti-aging sauce and preparation method thereof

An anti-aging and fire-resistant technology, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of neglecting the nutritional value of fish, and achieve the effect of avoiding dry taste and delicious taste.

Inactive Publication Date: 2015-05-06
陆开云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many fish pastes on the market, most of which are only processed from fish meat, ignoring the nutritional value of other parts of the fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] An anti-aging sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0022] 100 fish meat, 12 fish bones, 8 fish roe, 25 fish bubbles, 80 loquat juice, 30 carrots, 15 pea sprouts, 4 bullfrogs, 4 laver, 20 chestnuts, 7 shepherd's purse seeds, 2 brown sugar, 2 osmanthus powder, 1 astragalus, Yanghuo 2, Lycium barbarum leaves 3, Eucommia 1, Grifola frondosa 2, Heartwort 1, Tea leaves 10, Soybean oil 8, Sweet noodle sauce 300, Nutrient care solution 8;

[0023] The nutrition and health care solution is made of the following raw materials in parts by weight (kg): 5 wheat bran, 4 white fungus, 2 kudzu root powder, 3 polygonatum polygonatum, and 20 watermelon peels;

[0024] The preparation method is as follows: (1) put the wheat bran in a frying pan and stir-fry until fragrant, then add 3-4 times of water and boil on high heat, filter to remove slag, and collect the filtrate;

[0025] (2) Beat the watermelon rind with t...

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PUM

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Abstract

The invention discloses an anti-aging sauce and a preparation method thereof. The anti-aging sauce is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of fish, 12-13 parts of fish bones, 8-9 parts of fish roes, 25-27 parts of fish vesicles, 80-90 parts of loquat juice, 30-32 parts of carrots, 15-20 parts of pea seedlings, 4-5 parts of bullfrogs, 4-5 parts of porphyra, 20-23 parts of castanea mollissima, 7-8 parts of seeds of Capsellae bursa-pastoris, 2-3 parts of brown sugar, 2-3 parts of sweet osmanthus powder, 1-2 parts of astragalus membranaceus, 2-2.3 parts of longspur epimedium, 3-4 parts of lycium barbarum leaves, 1-2 parts of eucommia ulmoides, 2-2.5 parts of grifola frondosa, 1-2 parts of red rhodobryum, 10-11 parts of tea, 8-10 parts of soybean oil, 300-320 parts of sweet soybean paste and 8-10 parts of a nutrition health liquid. Complete nutrients of the fish are reserved; the fish vesicles are rich in collagen, and can be solidified after being decocted with water and then cooled; the anti-aging sauce is smooth and delicious, contains a plurality of Chinese herbal medicines, and is capable of resisting ageing after being frequently eaten; and in addition, tremella, puerarin and the like capable of promoting the production of body fluid to relieve thirst are added to the nutrient health liquid in the anti-ageing sauce, so that thirst caused by eating the sauce is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an anti-aging sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. There are many fish pastes on the market, most of which are only processed from fish, ignoring the nutritional value of other parts of the fish. Among them, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. Fish bubbles contain small biomolecular collagen proteins, which are easily absorbed and utilized by the human body. Fish roe contains a lot of protein, calcium, phosphorus, and iron. , vitamins and riboflavin are good supplements and growth agents for human brain and bone marrow. Therefore, developing a kind of sauce that contains the complete nutrition of fish has broad market prospect. Contents of the invention [0003] The object of t...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L1/28A23L1/212A23L1/30A23L31/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/302A23V2250/21
Inventor 陆开云
Owner 陆开云
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