Premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base and producing method thereof

Abstract

The invention discloses a premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base. The premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base comprises, by weight, 25-40 parts of pickled Chinese cabbages, 15-20 parts of main materials and 80-100 parts of bone soup; the main materials comprise, by weight, 20-40 parts of premna herbacea, 10-15 parts of ficus pandurta hance var. holopjulla migo, 10-15 parts of common dayflower herbs, 5-10 parts of franchet groundcherry, 5-10 parts of pileostegia viburnoides herbs and 5-10 parts of paraphlonia. The producing method includes the steps that 1, the pickled Chinese cabbages are selected, shredded, dehydrated, sterilized, subjected to enzyme deactivation and impurity removing, bagged and sealed; 2, the various medicinal materials in the main materials are selected, washed, subjected to impurity removing, parched, ground, sterilized, bagged and sealed; 3, the bone soup is stewed, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbages, the bagged and sealed main materials and the bagged and sealed bone soup are sterilized through ultraviolet light, then bagged into packing bags and sealed, and the finished product is prepared. If the premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base is eaten for a long time, the effects of wind dispelling, dampness eliminating, blood promoting, pain relieving, toxin resolving and swelling dispersing are achieved.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a sauerkraut soup stock for expelling wind and dampness from Qianjiecao 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 expelling wind and dampness on the market, but most medicines contain toxins or have side effects, which are harmful to human health. serious hidden danger