Pickled Chinese cabbage soup base with ottelia alismoides for relieving cough and clearing internal heat and preparation method thereof
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A technology of agave grass and sauerkraut soup, applied in the fields of application, food preparation, food science, etc., to achieve the effect of high health value, convenient storage, and long aftertaste
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Problems solved by technology
[0005] There are various medicines or health foods for relieving cough and clearing fire on the market, but most medicines contain toxins or produce side effects, which are harmful to human health. serious hidden danger
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A kind of sauerkraut soup for relieving cough and clearing fire from agave grass, which is composed of sauerkraut, main ingredients and bone broth, in parts by weight, 25-40 parts of sauerkraut, 15-20 parts of main ingredients, and 80-100 parts of bone broth; the main ingredients Among them, by weight, 20-40 parts of Agave grass, 10-15 parts of senna leaf, 10-15 parts of Caulis Spatholobus, 5-10 parts of green weed, 5-10 parts of cat's claw, Grass 5-10 parts.
[0025] The preferred parts by weight of each raw material in the main ingredients are 30 parts of Agave grass, 15 parts of Senna leaf, 15 parts of Caulis Spatholobus, 8 parts of Scutellaria chinensis, 8 parts of cat's claw, and 8 parts of Siberia chinensis.
[0026] The sauerkraut is sauerkraut pickled with orange red cabbage.
[0027] The bone broth is made from pork bones, beef bones and sheep bones.
[0028] A kind of sauerkraut soup material for relieving cough and clearing fire from agave grass, ...
Embodiment 2
[0034] The sauerkraut soup material for relieving cough and clearing fire of agave grass according to the present invention is used as follows: respectively disassemble the bagged sauerkraut, main ingredients and bone broth, put them into a pot, add water, mix and cook.
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Abstract
The invention provides a pickled Chinese cabbage soup base with ottelia alismoides for relieving cough and clearing internal heat. The soup base is prepared from the following components in parts by weight: 25-40 parts of pickled Chinese cabbages, 15-20 parts of a main ingredient and 80-100 parts of bone soup, wherein the main ingredient is prepared from the following medicinal materials in parts by weight: 20-40 parts of ottelia alismoides, 10-15 parts of folium sennae, 10-15 parts of spatholobus suberctu, 5-10 parts of feather cockscomb seeds, 5-10 parts of radix ranunculi ternate and 5-10 parts of herba siegesbeckiae. The preparation method comprises the following steps of (1) shredding the pickled Chinese cabbages, conducting dehydration, sterilization, enzyme deactivation and impurity removal, filling a bag with the pickled Chinese cabbage shreds, and sealing the bag; (2) washing the medicinal materials in the main ingredient, removing impurities, conducting baking-frying, grinding and sterilization, filling a bag with the medicinal materials, and sealing the bag; (3) stewing bone soup, cooling the bone soup, filling a bag with the bone soup, and sealing the bag; and (4) sterilizing the pickled Chinese cabbages, main ingredient and bone soup which are filled in the sealed bags with an ultraviolet ray, filling a package bag with the bags, and conducting plastic encapsulation to prepare a finished product. The pickled Chinese cabbage soup base with ottelia alismoides has the effects of clearing heat, relieving cough, clearing internal heat, diminishing inflammation, eliminating phlegm and relieving asthma when being taken for a long time.
Description
[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to a sauerkraut soup material for relieving cough and clearing fire from agave grass and a production method thereof. [0003] Background technique: [0004] Tangerine cabbage is imported from abroad. After many tests on the product's resistance to disease, hybridization, pollination, and breeding tests, the product is the latest variety that can adapt to the northern soil and climate. The heart and leaves of orange-red cabbage are orange-red, which is a natural color. Because it contains a lot of carotene, the color is similar to the color of orange peel. The carotene content of orange-red cabbage is 4.5 times that of ordinary cabbage, and the vitamin C content is 4.5 times that of ordinary sauerkraut. 1.8 times, the sugar content is 3.5 times that of ordinary cabbage. It can be seen that the nutritional value of orange-red cabbage is higher, but orange-red cabbage is...
Claims
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