Ophioglossum vulgatum heat clearing and blood cooling jellyfish seafood soup materials and preparation method thereof

Abstract

The present invention discloses ophioglossum vulgatum heat clearing and blood cooling jellyfish seafood soup materials and a preparation method thereof. The jellyfish seafood soup materials are characterized by being prepared from the following raw materials in parts weight: ophioglossum vulgatum, viola diffusa, passiflora foetida, cirsium setosum, leontopodium leontopodioides, polygunum chinense, resina liquidambaris, radix rubiae, jellyfish meat powder, clam meat powder, limax maximus meat powder, onion grains, shallot flakes, tapioca starch, edible salt, pepper, fresh gingers, and star anises. The jellyfish seafood soup materials are prepared by the processes of washing, drying, mixing, impurity removing, sterilizing, bagging, etc. The jellyfish seafood soup materials are delicious in tastes and convenient for storage, and have effects of clearing heat and cooling blood, and the preparation technology is simpler and more hygienic.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a jellyfish seafood soup stock for clearing heat and cooling blood. Background technique [0002] At present, most of the edible seafood soups on the market are made of shrimp powder with some simple food additives and condiments, which can only enhance the flavor of seafood during cooking, and are only rich in flavor in the soup. It cannot effectively enter the food and increase the cooking effect of the food; and most of the soups are food additives, which cannot be good for the human body, and some even damage the health of the human body. Therefore, there is a great need in the market for a jellyfish seafood soup that can effectively make food delicious, can be eaten in a variety of ways, can regulate human health, and has the effect of clearing away heat and cooling blood to the human body. Contents of the invention [0003] The object of the present invention is to p...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the edible seafood soups on the market are made of shrimp powder with some simple food additives and condiments, which can only enhance the flavor of seafood during cooking, and are only rich in flavor in the soup. It cannot effectively enter the food and increase the cooking effect of the food; while most of the soup is made of food additives, which cannot be good for the human body, and some even damage human health.

Images