Rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base and production method thereof
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A technology for clearing heat, diuresis, and sauerkraut, which is applied in application, food preparation, food science and other directions to achieve the effects of long aftertaste, easy processing and manufacturing, and delicious taste.
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Problems solved by technology
[0005] There are various heat-clearing and diuretic drugs or health food in the market, but most of the drugs contain toxins or have side effects, which will cause serious damage to human health. serious hidden danger
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] The sauerkraut is sauerkraut pickled with orange red cabbage.
[0025] The bone broth is made from pork bones, beef bones and sheep bones.
[0026] A kind of sauerkraut soup material for clearing heat and diuresis of Shangshuke, the production method of which comprises:
[0027] Step 1, select sauerkraut according to the weight ratio, wash the sauerkraut and cut it into uniform shredded sauerkraut, dehydrate the shredded sauerkraut to less than 20%, then use ultraviolet light to sterilize, and then microwave to kill enzymes after sterilization to remove impurities and mold. Then add pepper, star anise, bag and seal;
[0028] Step 2. Select various raw materials in the main ingredients according to the weight ratio: shangshuke, tangerine, silongtong, salazi, spitting fireworks, double cover fern, wash and remove impurities, and then put them into the frying pan Bake and fry for 5-10 minutes, take it out and grind it into solid powder, sterilize it with ultraviolet ligh...
Embodiment 2
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Abstract
A rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of rostrate Lepidogrammitis, 10-15 parts of Fortunella hindsii, 10-15 parts of Uncaria tonkinensis Havil., 5-10 parts of buckeye, 5-10 parts of Pellionia repens, and 5-10 parts of Diplazium donianum. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base, the effects of reducing fever, causing diuresis, relieving cough and asthma, nourishing heart and relieving restlessness are achieved after the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is taken for a long time.
Description
Technical field: [0001] The invention relates to the field of food health care, in particular to a Shangshuke heat-clearing and diuretic 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, an...
Claims
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