Pachysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving cough and production method thereof
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A technology of evergreen grass and sauerkraut, which is applied in the field of evergreen grass dispelling wind and relieving cough sauerkraut soup and its production, achieving the effect of scientific raw materials, long aftertaste and high health value
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Problems solved by technology
[0005] There are various medicines or health food for expelling wind and relieving cough on the market, but most medicines contain toxins or have 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] 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 sauerkraut soup made with evergreen grass for dispelling wind and relieving cough, the steps of its production method comprising:
[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: evergreen grass, spit fireworks, rice clear, cicada flower, orange red, brocade vanilla, wash and remove impurities, and then put them in a frying pan for frying 5 -10 minutes, take it out and grind it into solid powder, sterilize it with ultraviol...
Embodiment 2
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Abstract
An achysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving a cough is prepared from, by weight, 25-40 parts of pickled mustard-green, 15-20 parts of a main material and 80-100 parts of bone soup. The main material is prepared from, by weight, 20-40 parts of whole grass of achysandra terminalis sieb. et zucc.s, 10-15 parts of repent pellionia herb, 10-15 parts of bambooleaf fig herb, 5-10 parts of cordyceps cicadae, 5-10 parts pummelo peel of and 5-10 parts of whole grass or roots of phyllagathis cavaleriei. A production method of the achysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving a cough comprises the steps that firstly, pickled mustard-green is selected and shredded, and the shredded pickled mustard-green is dehydrated, sterilized, subjected to enzyme deactivation and purification, bagged and sealed; secondly, the medical materials in the main material are selected, thoroughly cleaned and purified, and then are parched, ground, sterilized, bagged and sealed; thirdly, the bone soup is stewed, cooled, bagged and sealed; fourthly, the bagged and sealed pickled mustard-green, the bagged and sealed main material and the bagged and sealed bone soup are sterilized with ultraviolet rays, and then put into a packaging bag for plastic packaging, and thus the finished product is obtained. The achysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving a cough has the effects of dispelling wind and relieving a cough, removing dampness to reduce phlegm, and relaxing muscles and tendons when taken for a long term.
Description
Technical field: [0001] The invention relates to the field of food health care, in particular to a Chinese sauerkraut soup stock for dispelling wind and relieving cough 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 ...
Claims
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