Murdannia bracteata phlegm reducing and stasis removing pickled Chinese cabbage soap base and production method thereof

Abstract

A murdannia bracteata phlegm reducing and stasis removing 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 include, by weight, 20-40 parts of murdannia bracteata, 10-15 parts of seeds of feather cockscomb, 10-15 parts of lobed actinostemma herb, 5-10 parts of hooked spikemoss, 5-10 parts of sunflowers and 5-10 parts of marigold. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the murdannia bracteata phlegm reducing and stasis removing pickled Chinese cabbage soup base, the effects of reducing phlegm, removing stasis, clearing heat, treating stranguria, and moistening the lung to arrest cough are achieved after the murdannia bracteata phlegm reducing and stasis removing pickled Chinese cabbage soup base is taken for a long time.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a sauerkraut soup with phlegm-fire grass for resolving phlegm and resolving 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 kno...

AI Technical Summary

Problems solved by technology

[0005] There are various medicines or health food for resolving phlegm and resolving stagnation on the market, but most medicines contain toxins or have side effects, which are harmful to human health. Lay a serious hidden danger