Boehmeria nivea flower pickled mustard-green soup base for clearing away heart-fire and relieving restlessness and production method thereof

Abstract

A boehmeria nivea flower pickled mustard-green soup base for clearing away heart-fire and relieving restlessness is prepared from, by weight, 25-40 parts of pickled mustard-green, 15-20 parts of a main raw material and 80-100 parts of bone soup. The main material is prepared from, by weight, 20-40 parts of boehmeria nivea flowers, 10-15 parts of whole grass of monochoria hastata, 10-15 parts of roots of oenothera erythrosepala Borb., 5-10 parts of whole grass of murdannia bracteata, 5-10 parts of whole grass of polygonum persicaria and 5-10 parts of fineleaf schizonepeta herb. A production method of the boehmeria nivea flower pickled mustard-green soup base for clearing away heart-fire and relieving restlessness includes the steps that firstly, pickled mustard-green is selected, shredded, dehydrated, sterilized, subjected to enzyme deactivation, purified, bagged and sealed; secondly, medicinal ingredients in the main material are selected, thoroughly cleaned, purified, 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 the finished product is obtained. The boehmeria nivea flower pickled mustard-green soup base for clearing away heart-fire and relieving restlessness has the effects of clearing away heart-fire and relieving restlessness, cooling blood and promoting eruption, and benefiting qi for tranquillization when taken 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 clearing the heart and eliminating troubles of ramie 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 clearing mind and troubles on the market, but most medicines contain toxins or have side effects, which are harmful to human health. serious hidden danger