Commelina benghalensis pickled Chinese cabbage soup base capable of inducing diuresis for removing edema and production method of soup base

Abstract

A commelina benghalensis pickled Chinese cabbage soup base capable of inducing diuresis for removing edema is prepared from, by weight, 25-40 parts of pickled Chinese cabbages, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients comprise, by weight, 20-40 parts of commelina benghalensis, 10-15 parts of rhodobryum roseum limp, 10-15 parts of asiatic bilberry roots, 5-10 parts of slender silene, 5-10 parts of denseleaf crazyweed herb and 5-10 parts of stenoloma chusanum. A production method of the soup base comprises the steps that 1, the pickled Chinese cabbages are selected to be shred, and then dewatering, sterilizing, enzyme deactivating, impurity removing and bagging and sealing are performed; 2, various medicines in the main ingredients are selected to be cleaned and processed through impurity removing, and baking frying, grinding, sterilizing and bagging and sealing are performed; 3, the bone soup is decocted and cooled, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbages, the bagged and sealed main ingredients and the bagged and sealed bone soup are sterilized through ultraviolet rays and loaded into a package bag for plastic packaging, and then the finished product is prepared. According to the commelina benghalensis pickled Chinese cabbage soup base capable of inducing diuresis for removing edema, the effects of inducing diuresis for removing edema, clearing heat and promoting diuresis and strengthening the spleen and tonifying the kidney are achieved after the soup base is eaten for a long term.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a sauerkraut soup made of rice-wrapped herb with diuresis, detumescence and swelling and a production method thereof. Background technique: [0002] 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 that 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 not widely known and ...

AI Technical Summary

Problems solved by technology

[0005] There are various diuretic and swelling 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