Fever-reducing and diuresis-causing pickled Chinese cabbage shreds with all-grass of rectanglesickle medick and preparation method thereof

Abstract

The invention discloses fever-reducing and diuresis-causing pickled Chinese cabbage shreds with all-grass of rectanglesickle medick and a preparation method thereof. The pickled Chinese cabbage shreds are prepared from, by weight, 1,000-1,200 parts of Chinese cabbages, 13-15 parts of all-grass of rectanglesickle medick, 8-10 parts of all-grass of ocimum gratissimum, 8-10 parts of all-grass of bulbophyllum psychoon, 4-6 parts of all-grass of alternanthera philoxeroides, 4-6 parts of argent bluebellflower, 4-6 parts of rhizomes of schizomussaenda dehiscens, 1-3 parts of all-grass of paraphlomis rugosa, 1-3 parts of all-grass of dipiazium donianum, 1-3 parts of all-grass of dichotomous fimbristylis, 1-3 parts of pachymenia carnosa, 15-20 parts of pickling materials, 10-15 parts of lean meat particles, 10-15 parts of seasoning powder, 5-10 parts of flavor oil, 5-10 parts of nutrition powder and 5-10 parts of sour liquid. The process is advanced, the materials are selected scientifically, processing and making are easy, and the pickled Chinese cabbage shreds are suitable for industrial production. The pickled Chinese cabbage shreds can effectively overcome the defects that in the prior art, pickled Chinese cabbages are inconvenient to eat, packaged pickled Chinese cabbages are poor in taste, and existing pickled Chinese cabbages are low in nutritional value. The pickled Chinese cabbage shreds have the effects of reducing fever, causing diuresis, strengthening the heart, benefiting the kidney, removing swelling and eliminating stagnation after being eaten for a long term and is remarkable in treatment effect and suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a heat-clearing and diuretic coriander shreds and a preparation method thereof. Background technique [0002] Sauerkraut is one of the three major pickled vegetables in the world. It is a traditional fermented food in my country and has a long history in China. Sauerkraut is made from Chinese cabbage or cabbage, soaked and fermented under the action of lactic acid bacteria. It is one of the main vegetable processing products in winter in Northeast China. [0003] Sauerkraut has the advantages of easy production, good flavor, convenient eating, and unlimited seasons. The sour flavor of sauerkraut is mellow, light and refreshing, and it uses biological antibacterial. It is rich in nutrients such as lactic acid bacteria and dietary fiber, and does not contain preservatives and pigments. A green natural healthy food. Sauerkraut retains the nutrients of the original vegetables to the ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of sauerkraut shreds for clearing heat and diuresis and its preparation method, which can effectively overcome the inconvenience of eating sauerkraut in the prior art, the poor taste of packaged sauerkraut, and the low nutritional value of existing sauerkraut, etc. It also has the effects of clearing heat and diuresis, strengthening the heart and tonifying the kidney, reducing swelling and dispelling stagnation

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