Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup stock and making method thereof

Abstract

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.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a seafood soup with salvia miltiorrhiza for calming the nerves and calming the heart. Background technique [0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups. There are also a small number of products with a small amount of fruits and vegetables (for example: jujube, longan, etc.) to add some supplements to the soup. It has the function of replenishing qi, but it cannot really play an effective role in regulating the body. Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full, increase the taste of seafood food, and seldom add Chinese medicine A seafood-flavored soup stock that enhances the tonic effect. Therefore, there is a great need in the market for...

AI Technical Summary

Problems solved by technology

[0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups, and there are also a small number of products with a small amount of fruits and vegetables ( For example: jujube, longan, etc.) to increase the effect of nourishing the body and Qi of the soup, but it cannot really play an effective conditioning effect on the body

Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full and increase the taste of seafood food. Seafood-flavored soup stock that enhances food tonic effect