Tricholoma matsutake immunity-enhancement seafood soup base and preparation method thereof

Abstract

The present invention discloses a tricholoma matsutake immunity-enhancement seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of tricholoma matsutake, 10-25 parts of gynostemma pentaphylla, 5-20 parts of shiitake mushroom, 5-18 parts of Dioscorea nipponica Makino, 5-10 parts of gentiana scabra bge, 5-12 parts of honeysuckle stem, 5-10 parts of black fungus, 10-15 parts of pilos antler, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The tricholoma matsutake immunity-enhancement seafood soup base has the immunity-enhancement effects, and the preparation process is more simple and hygienic.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a matsutake seafood soup for improving immunity. 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 a seafood soup that has the effect o...

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. 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 effect of nourishing Qi, but it cannot really play an effective role in conditioning 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