Pickled Chinese cabbage soup base with saussurea amurensis for clearing heat and eliminating dampness and preparation method thereof

Abstract

The invention provides a pickled Chinese cabbage soup base with saussurea amurensis for clearing heat and eliminating dampness. 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 saussurea amurensis, 10-15 parts of elatostema schizocephalum, 10-15 parts of colysis wrightii, 5-10 parts of gomphostemma roots, 5-10 parts of laurel sweetleaf barks and 5-10 parts of kirilow rhodiola rhizomes and roots. 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 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 saussurea amurensis has the effects of clearing heat, eliminating dampness, purging internal fire, removing toxicity and tranquilizing by nourishing the heart 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 Longjiang chrysanthemum chrysanthemum heat-clearing and damp-drying sauerkraut soup stock 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 ...

AI Technical Summary

Problems solved by technology

[0005] There are various heat-clearing and damp-drying medicines or health food on the market, but most of the medicines contain toxins or side effects, which are harmful to human health. serious hidden danger