Pickled Chinese cabbage soup base with saussurea amurensis for clearing heat and eliminating dampness and preparation method thereof
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A technology for clearing away heat and dampness, and rhizoma rhizoma, which is applied in the fields of application, food preparation, food science, etc., to achieve the effects of advanced production technology, simple and reasonable compatibility, and short processing lines.
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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
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A Longjiang chrysanthemum heat-drying and damp-drying sauerkraut soup stock, which consists 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; Among the main ingredients, by weight, 20-40 parts of Longjiang chrysanthemum chrysanthemum, 10-15 parts of stair grass, 10-15 parts of blue sky grass, 5-10 parts of wood coneflower, 5-10 copies, 5-10 copies of Lion Seven.
[0025] The preferred parts by weight of each raw material in the main ingredients are as follows: 28 chrysanthemum chrysanthemum, 12 schizophyllum, 11 blue sky grass, 7 arborescens, 6 paohuazi, and 6 lion seven.
[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 Longjiang chrysanthemum heat-clearing and damp-drying sauerkraut soup stock, the steps of its production method comprising: ...
Embodiment 2
[0034] The use method of the Longjiang chrysanthemum chrysanthemum heat-clearing and damp-drying sauerkraut soup material of the present invention is 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 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 ...
Claims
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