Evening primrose root pickled Chinese cabbage soup base capable of relaxing muscles and tendons and activating blood circulation and production method of soup base
A technology for relaxing tendons and promoting blood circulation and sauerkraut, which is applied in application, food preparation, food science and other directions to achieve the effects of advanced production technology, simple and reasonable compatibility, and short processing lines.
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Embodiment 1
[0024] A sauerkraut soup stock for evening primrose relaxing tendons and activating blood, 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, in parts by weight, 20-40 parts of evening primrose, 10-15 parts of Miltonia Spatholobus, 10-15 parts of chlamydia, 5-10 parts of bamboo shoots, 5-10 parts of three-headed rushes, iron 5-10 parts of vine roots.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of evening primrose, 13 parts of Caulis Spatholobus, 12 parts of chrysophthora, 8 parts of bamboo shoots, 6 parts of three-headed rush, and 6 parts of iron vine root.
[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 sauerkraut soup stock for evening primros...
Embodiment 2
[0034] The evening primrose sauerkraut soup stock for relaxing tendons and promoting blood circulation 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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