| 摘要 |
An anchovy tea bag is provided to reproduce uniform taste by quantification and enhance a dissolution rate and an in-vivo absorption rate of calcium. The anchovy tea bag is obtained by putting a dry anchovy as a main component into a porous filter envelope and sealing the filter envelope. The filter envelope contains a mixture composition of a first composition and a second composition. The first composition comprises 82-90 parts by weight of a dry anchovy, 5-10 parts by weight of a dry shrimp, 3-5 parts by weight of a sea tangle, and 2-3 parts by weight of a garlic based on 100 parts by weight of the first composition. The second composition comprises 10-100mg of casein phosphopeptide and 5-30mug of vitamin D based on 100g of the first composition.
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