The invention provides a malt fish
flesh paste, comprising the following raw materials by weight: 130 to 150 parts of chilli sauce, 60 to 80 parts of tomato sauce, 100 to 120 parts of hairtail, 50 to 60 parts of coconut milk, 20 to 30 parts of
tremella, 40 to 50 parts of peanut, 20 to 30 parts of malt, 20 to 30 parts of orange, 20 to 30 parts of
hawthorn fruit, 7 to 9 parts of dark plum, 7 to 8 parts of
Zornia gibbosa, 9 to 10 parts of
honeysuckle flower, 4 to 5 parts of pomegranate leaf, 5 to 6 parts of
peanut hull, 80 to 100 parts of milk, 10 to 20 parts of minced ginger, 20 to 30 parts of red
wine, 20 to 30 parts of salt, 20 to 30 parts of white
sugar and a proper amount of water. According to the invention, the malt fish
flesh paste has unique taste; a breakthrough is made to procedures of a traditional preparation process, fish
flesh is steamed at first and then processed to form
powder, the
powder is mixed with other materials to prepare local
flavor fish flesh paste, so the malt fish flesh paste is more delicious; in particular, effective components of both edible and medicinal traditional Chinese medicinal materials like malt, ginger and dark plum capable of strengthening the
stomach are added, so the malt fish flesh paste is especially applicable to people with
stomach discomfort and dyspepsia.