Evening primrose root pickled Chinese cabbage soup base capable of relaxing muscles and tendons and activating blood circulation and production method of soup base
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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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Problems solved by technology
[0005] There are various medicines or health food for relaxing tendons and activating blood circulation on the market, but most medicines contain toxins or produce 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 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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Abstract
An evening primrose root pickled Chinese cabbage soup base capable of relaxing the muscles and tendons and activating the blood circulation is prepared from, by weight, 25-40 parts of pickled Chinese cabbages, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients comprise, by weight, 20-40 parts of evening primrose roots, 10-15 parts of suberect spatholobus stems, 10-15 parts of pachymenia carnosa J.Ag., 5-10 parts of caulicle of miscanthus sinensis Anderss., 5-10 parts of juncus triceps Rostk. and 5-10 parts of roots of schoch craspedolobium. A production method of the soup base comprises the steps that 1, the pickled Chinese cabbages are selected to be shred, and then dewatering, sterilizing, enzyme deactivating, impurity removing and bagging and sealing are performed; 2, various medicines in the main ingredients are selected to be cleaned and processed through impurity removing, and baking frying, grinding, sterilizing and bagging and sealing are performed; 3, the bone soup is decocted and cooled, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbages, the bagged and sealed main ingredients and the bagged and sealed bone soup are sterilized through ultraviolet rays and loaded into a package bag for plastic packaging, and then the finished product is prepared. According to the evening primrose root pickled Chinese cabbage soup base capable of relaxing the muscles and tendons and activating the blood circulation, the effects of relaxing the muscles and tendons, activating the blood circulation, dispelling wind, eliminating dampness and strengthening the tendons and bones are achieved after the soup base is eaten for a long term.
Description
[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to evening primrose sourdough soup for relaxing tendons and promoting blood circulation and a production method thereof. [0003] Background technique: [0004] 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...
Claims
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