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Scirpus planiculmis pickled mustard-green soup base for promoting circulation of qi and removing qi stagnation and production method thereof
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A technology of flat stalk thorn grass, promoting qi and eliminating accumulation, applied in the application, food preparation, food science and other directions, to achieve the effects of raw material science, long aftertaste, and high health care value
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Problems solved by technology
[0005] There are various medicines or health food on the market, but most medicines contain toxins or have side effects, which are harmful to human health. Lay a serious hidden danger
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A sauerkraut soup stock for promoting qi and eliminating stagnation of the flat stalk, consisting 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; Among the main ingredients, by weight, there are 20-40 parts of stalk grass, 10-15 parts of wild rice root, 10-15 parts of dill, 5-10 parts of golden grass, 5-10 parts of linden flower, and Head grass 5-10 parts.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of stalk grass, 12 parts of wild rice root, 12 parts of dill, 10 parts of golden grass, 9 parts of linden flower, and 9 parts of coriander grass.
[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 material for promoting qi and eliminating stagnation of flat stalks, the producti...
Embodiment 2
[0034] The sauerkraut soup material of the present invention is composed of the following steps: disassemble the bagged sauerkraut, main ingredients and bone broth, put them into a pot, add water, mix and cook.
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Abstract
A scirpus planiculmis pickled mustard-green soup base for promoting the circulation of qi and removing qi stagnation 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 scirpus planiculmis, 10-15 parts of wild rice roots, 10-15 parts of dill seeds, 5-10 parts of bigflower clinopodium herb, 5-10 parts of lime-tree flowers and 5-10 parts of whiteflower violet herb with roots. A production method of the scirpus planiculmis pickled mustard-green soup base for promoting the circulation of qi and removing qi stagnation 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 scirpus planiculmis pickled mustard-green soup base for promoting the circulation of qi and removing qi stagnation has the effects of promoting the circulation of qi and removing qi stagnation, removing blood stasis and promoting menstrual flow, and improving digestion 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 promoting qi and eliminating accumulation of stalks 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 ...
Claims
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