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Pearleaf raspberry root and pickled Chinese cabbage soup base for promoting qi circulation and relieving depression and production method thereof
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A technology of promoting qi and relieving stagnation and red bougainvillea hook, which is applied in the field of sauerkraut soup and its production field, achieving the effect of advanced production technology, simple and reasonable compatibility, and short processing line
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Problems solved by technology
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Problems solved by technology
[0005] There are various medicines or health foods on the market, but most medicines contain toxins or produce side effects , causing serious dangers to human health
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A sauerkraut soup material for promoting qi and relieving stagnation, 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; In the material, by weight, 20-40 parts of red bougainvillea, 10-15 parts of chebula leaves, 10-15 parts of chlamydia, 5-10 parts of boxgrass, 5-10 parts of Chinese toon seeds, 5-10 parts of a little red 10 servings.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of red bougainvillea, 13 parts of chebula leaves, 13 parts of chlamydia, 7 parts of boxwort, 7 parts of Chinese toon seed, and 7 parts of a little red.
[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 relieving stagnation with red bougainvillea, the productio...
Embodiment 2
[0034] The sauerkraut soup material of the present invention is composed of red bougainvillea hook promoting qi and relieving stagnation, and its use method is 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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PUM
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Abstract
A pearleaf raspberry root and pickled Chinese cabbage soup base for promoting qi circulation and relieving depression is composed of, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main material and 80-100 parts of bone soup; the main material is prepared from, by weight, 20-40 parts of pearleaf raspberry roots, 10-15 parts of medicine terminalia leaves, 10-15 parts of pachymenia carnosa J.Ag., 5-10 parts of lobed actinostemma herb, 5-10 parts of Chinese toona fruits and 5-10 parts of emilia herb. A production method of the soup base comprises the steps that 1, pickled Chinese cabbage is selected and subjected to shredding, dewatering, sterilization, enzyme deactivation, impurity removal, bagging and sealing; 2, all the herbs in the main material are selected and subjected to washing, impurity removal, parching, grinding, sterilization, bagging and sealing; 3, bone soup is boiled, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main material and bone soup are subjected to ultraviolet sterilization and put in a packing bag for plastic sealing, and then a finished product is produced. The pearleaf raspberry root and pickled Chinese cabbage soup base for promoting qi circulation and relieving depression has the effects of promoting qi circulation and relieving depression, tranquilizing mind by nourishing the heart and clearing the lungs to suppress coughing after being used 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 relieving stagnation 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...
Claims
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