Glabrous sarcandra herb and pickled Chinese cabbage soup base with functions of invigorating blood circulation to remove stasis and production method thereof
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A technology of promoting blood circulation and dispelling blood stasis, swelling and joint wind, applied in the fields of application, food preparation, food science, etc., to achieve the effect of scientific raw materials, long aftertaste, and delicious taste
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Problems solved by technology
[0005] There are various medicaments or health food for promoting blood circulation and removing blood stasis on the market, but most of the medicaments contain toxins or side effects, which are harmful to human health. serious hidden danger
Method used
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Comparison scheme
Effect test
Embodiment 1
[0024] A sauerkraut soup material for swollen joint wind, promoting blood circulation and dispelling blood stasis, which consists 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 sarcophagus, 10-15 parts of wangbuliuxing, 10-15 parts of pine pollen, 5-10 parts of Gynostemma pentaphyllum, 5-10 parts of goose not eating grass, 5 parts of bractwood -10 copies.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of sarcocarpus, 13 parts of wangbuliuxing, 13 parts of pine pollen, 10 parts of Gynostemma pentaphyllum, 7 parts of Goose Bubivora, and 7 parts of Brachyphyllum.
[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 prom...
Embodiment 2
[0034] The sauerkraut soup material for swollen joint wind, promoting blood circulation and dispelling blood stasis 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
Provided is a glabrous sarcandra herb and pickled Chinese cabbage soup base with the functions of invigorating blood circulation to remove stasis. The glabrous sarcandra herb and 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 are prepared from, by weight, 20-40 parts of glabrous sarcandra herb, 10-15 parts of the seed of cowherb, 10-15 parts of pollen pini, 5-10 parts of fiveleaf gynostemma herb, 5-10 parts of centipeda minima and 5-10 parts of Chaydaia tonkinensis Pitard. A production method of the glabrous sarcandra herb and pickled Chinese cabbage soup base comprises the steps that 1, pickled Chinese cabbage is selected, shredding, dewatering, sterilization, enzyme deactivation and impurity removal are carried out, and bagging and sealing are carried out; 2, all the medicine in the main ingredients is selected, thorough washing and impurity removal are carried out, and then parching, grinding, sterilization, bagging and sealing are carried out; 3, the bone soup is made, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main ingredients and bone soup are sterilized with ultraviolet light, the mixture is contained in a packaging bag to be sealed, and the finished product is prepared. The glabrous sarcandra herb and pickled Chinese cabbage base has the effects of invigorating blood circulation to remove stasis, dispelling wind and eliminating dampness and relieving swelling and pain after being used for a long time.
Description
[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to sauerkraut soup stock for promoting blood circulation and dispelling blood stasis 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 is...
Claims
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