Ficus fulva and pickled Chinese cabbage soup base for replenishing blood and promoting qi circulation and production method thereof
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A technology of banyan fig and sauerkraut, applied in the fields of application, food preparation, food science, etc., to achieve the effects of long aftertaste, easy processing and manufacturing, and delicious taste
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Problems solved by technology
[0005] There are various medicines or health food for nourishing blood and promoting Qi on the market, but most medicines contain toxins or have 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 sauerkraut soup material for nourishing blood and promoting qi of the yellow-haired banyan tree, 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; among the main ingredients, In parts by weight, there are 20-40 parts of the banyan tree, 10-15 parts of the woody fragrance, 10-15 parts of the lily vine, 5-10 parts of the orchid orchid, 5-10 parts of the golden flower, and 5-10 parts of the plantain.
[0025] The preferred parts by weight of each raw material in the main ingredients are as follows: 31 parts of Ficus chinensis, 14 parts of Muxiang, 12 parts of Lilacia vine, 10 parts of Orchid chinensis, 6 parts of Golden Flower Grass, and 6 parts of Plantain.
[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 s...
Embodiment 2
[0034] The sauerkraut soup stock for enriching blood and promoting qi of the present invention has the following steps of using: separate bagged sauerkraut, main ingredients and bone broth, put them into a pot, add water, mix and cook.
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Abstract
A ficus fulva and pickled Chinese cabbage soup base for replenishing blood and promoting qi circulation is composed of, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main material and 80-100 parts of bone soup; the main material is prepared from, by weight, 20-40 parts of ficus fulva, 10-15 parts of radix aucklandiae, 10-15 parts of radix cycleae hypoglaucae, 5-10 parts of ccorrugatum Franch, 5-10 parts of melilotus officinalis and 5-10 parts of musa basjoo. A production method of the soup base comprises the steps that 1, pickled Chinese cabbage is selected and subjected to shredding, dewatering, sterilization, enzyme deactivation, impurity removal, bagging and sealing; 2, all the herbs in the main material are selected and subjected to washing, impurity removal, parching, grinding, sterilization, bagging and sealing; 3, bone soup is boiled, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main material and bone soup are subjected to ultraviolet sterilization and put in a packing bag for plastic sealing, and then a finished product is produced. The ficus fulva and pickled Chinese cabbage soup base for replenishing blood and promoting qi circulation has the effects of activating blood circulation to dispel wind, invigorating the spleen to benefit qi and promoting qi circulation to relieve pain after being used for a long term.
Description
Technical field: [0001] The invention relates to the field of food health care, in particular to a sauerkraut soup material for nourishing blood and promoting qi 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 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 not widely known and used by people,...
Claims
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