Veined inula root pickled mustard-green soup base for removing food retention and relieving pain and production method thereof

Abstract

A veined inula root pickled mustard-green soup base for removing food retention and relieving pain 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 veined inula roots, 10-15 parts of leaves of livistona chinensis, 10-15 parts of delavay greenleaf elaeagnus leaves, 5-10 parts of whole grass of commelina benghalensis, 5-10 parts of dried fruits of piper cubeba and 5-10 parts of securinega suffruticosa rehd. A production method of the veined inula root pickled mustard-green soup base for removing food retention and relieving pain 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 veined inula root pickled mustard-green soup base for removing food retention and relieving pain has the effects of removing food retention and relieving pain, improving digestion, and lowering the adverse qi and checking retching when taken for a long term.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a sauerkraut soup stock for eliminating accumulation and relieving pain 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 ...

AI Technical Summary

Problems solved by technology

[0005] There are various medicines or health food for eliminating stagnation and relieving pain on the market, but most medicines contain toxins or produce side effects, which are harmful to human health. serious hidden danger