Dill stomach invigorating and qi promoting pickled Chinese cabbage soup base and production method thereof
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The technology of pickled cabbage and dill is applied in the field of dill sauerkraut soup and its production, and achieves the effects of scientific raw materials, long aftertaste and high health care value.
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Problems solved by technology
[0005] There are various medicines or health foods for invigorating the stomach and promoting Qi on the market, but most of the 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 material for dill invigorating the stomach and promoting qi, 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; the main ingredients Among them, by weight, 20-40 parts of dill, 10-15 parts of mountain hemp, 10-15 parts of rice clear, 5-10 parts of Ulva, 5-10 parts of sensual grass, 5-10 parts of red silk thread .
[0025] The preferred parts by weight of each raw material in the main ingredients are 32 parts of dill, 13 parts of mountain grass, 11 parts of rice clear, 7 parts of Ulva, 7 parts of sensual grass, and 7 parts of red silk thread.
[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 kind of sauerkraut soup material for dill invigorating stomach and promoting qi, the steps of its production method comprise: ...
Embodiment 2
[0034] The dill sauerkraut soup material for invigorating the stomach and promoting qi of the present invention is used 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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Abstract
A dill stomach invigorating and qi promoting 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 dill, 10-15 parts of Eurya distichophylla Hemsl., 10-15 parts of clean rice, 5-10 parts of ulva and 5-10 parts of roxburgh peristrophe herb. 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 dill stomach invigorating and qi promoting pickled Chinese cabbage soup base, the effects of invigorating the stomach, promoting qi, supplementing qi, promoting the production of body fluid, promoting digestion and relieving pain are achieved after the dill stomach invigorating and qi promoting 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 stock for invigorating the stomach and promoting qi 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 pe...
Claims
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