Lenzites betulina fruit and pickled Chinese cabbage soup base for relaxing tendons and activating collaterals and production method thereof

Abstract

A lenzites betulina fruit and pickled Chinese cabbage soup base for relaxing tendons and activating collaterals 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 lenzites betulina fruits, 10-15 parts of hyssopus latilabiatus, 10-15 parts of corymbose coelogyne pseudobulb, 5-10 parts of thesium chinense turcaz, 5-10 parts of henbit deadnettle herb 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 lenzites betulina fruit and pickled Chinese cabbage soup base for relaxing tendons and activating collaterals has the effects of relaxing tendons and activating collaterals, promoting blood circulation to remove blood stasis and eliminating cold to stop 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 with birch pleats for relaxing tendons and activating collaterals 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 ...

AI Technical Summary

Problems solved by technology

[0005] There are various medicines or health food for relaxing tendons and activating collaterals on the market, but most medicines contain toxins or produce side effects, which are harmful to human health. serious hidden danger