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Oriental paperbush root pickled-Chinese-cabbage soup base for detoxification and detumescence and production method thereof

A technology of detoxification, detumescence and sauerkraut, which is applied in application, food preparation, food science, etc., to achieve the effect of long aftertaste, high health value, and simple and reasonable compatibility

Inactive Publication Date: 2016-05-11
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are various detoxification 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A Yanmenghua detoxifying and detumescent sauerkraut soup stock, 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; the main ingredients Among them, by weight, 20-40 parts of Yanmenghua, 10-15 parts of senna leaves, 10-15 parts of Myrobalan leaves, 5-10 parts of blue chrysanthemum, 5-10 parts of Shangshuke, Sanya 5-10 parts of bitter leaves.

[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of Yanmenghua, 15 parts of senna leaves, 14 parts of chebula leaves, 9 parts of blue cypress, 8 parts of Shangshuke, and 8 parts of Sanya bitter leaves .

[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 Yanmenghua detoxification and swelling sauerkraut soup stock, the production method of whi...

Embodiment 2

[0034] The Yanmenghua detoxification and swelling sauerkraut soup stock 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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PUM

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Abstract

An oriental paperbush root pickled-Chinese-cabbage soup base for detoxification and detumescence is made from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of a main material and 80-100 parts of bone soup, wherein the main material includes, by weight, 20-40 parts of oriental paperbush roots, 10-15 parts of folium sennae, 10-15 parts of medicine Terminalia leaves, 5-10 parts of sow thisle, 5-10 parts of a rostrate lepidogrammitis herb and 5-10 parts of thin evodia twigs and leaves. A production method of the oriental paperbush root pickled-Chinese-cabbage soup base includes the steps that 1, the pickled Chinese cabbage is selected and shredded, and dehydration, sterilization, enzyme deactivation, impurity removal, bagging and sealing are performed; 2, the medicines in the main material are selected and cleaned and are subjected to impurity removal, and dry-frying, grinding, sterilization, bagging and sealing are performed; 3, the bone soup is made through stewing, and cooling, bagging and sealing are performed; 4, the pickled Chinese cabbage, the main material and the bone soup which are bagged and sealed are subjected to ultraviolet ray sterilization to obtain a finished product. The oriental paperbush root pickled-Chinese-cabbage soup base for detoxification and detumescence has the effects of removing toxicity for detumescence, clearing heat, promoting diuresis and purging heat and bowels through long-term usage.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a Yanmenghua detoxification and swelling sauerkraut soup stock 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, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29
Inventor 安娜孟凡忠
Owner HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP