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 ...

Examples

Embodiment 1

[0024] A sauerkraut soup for expelling wind and dehumidification of Qianjiecao, which consists 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 parts by weight, 20-40 parts of Sencao, 10-15 parts of Ficus whole margin, 10-15 parts of Commelina chinensis, 5-10 parts of Bubblegrass, 5-10 parts of Green Cotton Vine, 12 parts Sophora japonica 5-10 parts.

[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of Scutellaria japonica, 15 parts of Ficus whole margin, 15 parts of Commelina chinensis, 8 parts of Bubblegrass, 8 parts of green cotton vine, 8 parts of Sophora japonica .

[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 for dispelling wind and dehumi...

Embodiment 2

[0034] The sauerkraut soup material of Qianjiecao dispelling wind and dehumidification 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.

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 ...

Examples

Embodiment 1

[0024] A sauerkraut soup for expelling wind and dehumidification of Qianjiecao, which consists 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 parts by weight, 20-40 parts of Sencao, 10-15 parts of Ficus whole margin, 10-15 parts of Commelina chinensis, 5-10 parts of Bubblegrass, 5-10 parts of Green Cotton Vine, 12 parts Sophora japonica 5-10 parts.

[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of Scutellaria japonica, 15 parts of Ficus whole margin, 15 parts of Commelina chinensis, 8 parts of Bubblegrass, 8 parts of green cotton vine, 8 parts of Sophora japonica .

[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 for dispelling wind and dehumi...

Embodiment 2

[0034] The sauerkraut soup material of Qianjiecao dispelling wind and dehumidification 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.