Scandent schefflera stem and leaf blood activating and pain stopping oyster seafood soup materials and preparation method thereof

Abstract

The present invention discloses scandent schefflera stem and leaf blood activating and pain stopping oyster seafood soup materials and a preparation method thereof. The oyster seafood soup materials are characterized by being prepared from the following raw materials in parts by weight: scandent schefflera stems and leaves, tetrastigma triphyllum roots or stems, rubus reflexus roots, phymatodes crentopinnata roots, damnacanthus indicus, impatiens balsamina roots, concha arcae, blumea lanceolaria, oyster meat powder, scallop meat powder, dried porphyra, onion grains, shallot flakes, tapioca starch, edible salt, pepper, fresh gingers, and star anises. The oyster seafood soup materials are prepared by the processes of washing, drying, mixing, impurity removing, sterilizing, bagging, etc. The oyster seafood soup materials are delicious in tastes and convenient for storage, and have effects of activating blood and stopping pains, 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 horse chestnut seafood soup for promoting blood circulation and relieving pain. Background technique [0002] At present, most seafood soups eaten in the market are made of shrimp powder with some simple food additives and condiments, which can only have a simple seafood flavor enhancement effect during cooking, and only have a strong flavor in the soup. Can not effectively enter the food to increase the cooking effect of the food; and most of the soup is made of food additives, which can not be good for the human body, and some even harm human health. Therefore, there is a great need in the market for an oyster seafood soup that can effectively taste food, can be eaten in a variety of ways, can regulate human health, and has the effects of invigorating blood and relieving pain. Summary of the invention [0003] The purpose of the present invention is to provide a horse chestnut oy...

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.

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