Scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow and production method thereof
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A technology of flat stalk thorn grass and sauerkraut, which is applied in the field of sauerkraut soup for removing blood stasis and clearing meridians, and achieves the effects of high health care value, convenient storage and long aftertaste.
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Problems solved by technology
[0005] There are various drugs or health food for dispelling blood stasis and dredging menstrual flow on the market, but most of them contain toxins or have side effects, which are harmful to human health. Lay a serious hidden danger
Method used
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Effect test
Embodiment 1
[0024] A sauerkraut soup stock for dispelling blood stasis and dredging menstruation of the flat stalk, consisting 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, in parts by weight, 20-40 parts of stalk grass, 10-15 parts of mussel shell grass, 10-15 parts of evergreen grass, 5-10 parts of stone lotus, 5-10 parts of motherwort, 5-10 parts of Dongyanzi.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of stalk grass, 12 parts of mussel shell grass, 10 parts of evergreen grass, 7 parts of chrysanthemum, 7 parts of motherwort, and 7 parts of dongmenzi.
[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 sauerkraut soup for dispelling blood stasis and dredging menstrual flow of...
Embodiment 2
[0034] The sauerkraut soup stock for dispelling blood stasis and dredging menstruation of 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
A scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow is prepared from, by weight, 25-40 parts of pickled mustard-green, 15-20 parts of a main material and 80-100 parts of bone soup. The main material is prepared from, by weight, 20-40 parts of scirpus planiculmis, 10-15 parts of roots of moghania fruticulosa (wall. ex call.) wang et tang, 10-15 parts of whole grass of pachysandra terminalis sieb. et zucc., 5-10 parts of denseflower bulbophyllum herb, 5-10 parts of polygonum chinense and 5-10 parts of agriophyllum seeds. A production method of the scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow comprises the steps that firstly, pickled mustard-green is selected and shredded, and the shredded pickled mustard-green is dehydrated, sterilized, subjected to enzyme deactivation and purification, bagged and sealed; secondly, the medical materials in the main material are selected, thoroughly cleaned and purified, and then are parched, ground, sterilized, bagged and sealed; thirdly, the bone soup is stewed, cooled, bagged and sealed; fourthly, the bagged and sealed pickled mustard-green, the bagged and sealed main material and the bagged and sealed bone soup are sterilized with ultraviolet rays, and then put into a packaging bag for plastic packaging, and thus the finished product is obtained. The scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow has the effects of removing blood stasis and promoting menstrual flow, relieving rigidity of muscles and activating collaterals, and regulating menstruation and arresting leucorrhea when taken for a long term.
Description
[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to a sauerkraut soup stock for dispelling blood stasis and dredging menstrual flow 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 n...
Claims
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