CN105558621A - Pachysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving cough and production method thereof - Google Patents
Pachysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving cough and production method thereof Download PDFInfo
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Abstract
An achysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving a cough is prepared from, by weight, 25-40 parts of pickled mustard-green, 15-20 parts of a main material and 80-100 parts of bone soup. The main material is prepared from, by weight, 20-40 parts of whole grass of achysandra terminalis sieb. et zucc.s, 10-15 parts of repent pellionia herb, 10-15 parts of bambooleaf fig herb, 5-10 parts of cordyceps cicadae, 5-10 parts pummelo peel of and 5-10 parts of whole grass or roots of phyllagathis cavaleriei. A production method of the achysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving a cough comprises the steps that firstly, pickled mustard-green is selected and shredded, and the shredded pickled mustard-green is dehydrated, sterilized, subjected to enzyme deactivation and purification, bagged and sealed; secondly, the medical materials in the main material are selected, thoroughly cleaned and purified, and then are parched, ground, sterilized, bagged and sealed; thirdly, the bone soup is stewed, cooled, bagged and sealed; fourthly, the bagged and sealed pickled mustard-green, the bagged and sealed main material and the bagged and sealed bone soup are sterilized with ultraviolet rays, and then put into a packaging bag for plastic packaging, and thus the finished product is obtained. The achysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving a cough has the effects of dispelling wind and relieving a cough, removing dampness to reduce phlegm, and relaxing muscles and tendons when taken for a long term.
Description
technical field:
the present invention relates to field of food health care, be specifically related to a kind of careless dispelling wind stopping cough sauerkraut soup stock green for a long time and production method thereof.
background technology:
chinese cabbage of reddish orange core is from external introduction, through repeatedly carrying out disease-resistant body test to product, carrying out hybridizing, pollinating, breeding experiment, enables product adapt to the last word of soils of north China and weather.Cabbage heart and the dish leaf of Chinese cabbage of reddish orange core are salmon pink, belong to natural colored, because containing a large amount of carrotene, color and luster is similar with orange color of the leather, the carotene carotene content of Chinese cabbage of reddish orange core is 4.5 times of common Chinese cabbage, Vitamin C content is 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.As can be seen here, the nutritive value of Chinese cabbage of reddish orange core is higher, but Chinese cabbage of reddish orange core is not known by people widely and used, and the beneficial effect of Chinese cabbage of reddish orange core is badly in need of exploitation.
along with socioeconomic high speed development, the rhythm of life of people is also accelerated day by day, after people experienced by busy work in one day, often rely in the complicated food materials of culinary art, be often simple diet, the nutrition that human body can be made like this to absorb is little, thus causes health degree to decline, have bad physiques, liable to illness.
soup stock is the quickening along with modern's rhythm of life, for solving the problem that wastes time and energy of stewing arises at the historic moment.There is diversiform soup stock in the market, have fowl poultry kind, greengrocery with mushroom etc.But the nutritional labeling in most of soup stock is not very high.Therefore, along with people constantly strengthen for the requirement of diet, herbal cuisine upsurge is risen, herbal cuisine is a kind of Special food having effect of drugs and food palatant concurrently, it is the preferably embodiment of traditional Chinese medical science tradition " integration of drinking and medicinal herbs " theory, also more embody people to healthy and ecosystem therapy and high-quality food pursuit, therefore soup stock is combined with Chinese medicine very important.
market also exists medicine or the health food of various dispelling wind stopping cough, but maybe can have side effects with toxin in most drug, for health buries hidden trouble.Therefore market being badly in need of a kind of is main food materials with sauerkraut, and produces the green for a long time careless dispelling wind stopping cough sauerkraut soup stock of dispelling wind stopping cough effect in conjunction with different Chinese medicine.
Summary of the invention
the object of this invention is to provide a kind of careless dispelling wind stopping cough sauerkraut soup stock green for a long time.
object of the present invention is achieved through the following technical solutions: a kind of careless dispelling wind stopping cough sauerkraut soup stock green for a long time, is made up of sauerkraut, major ingredient, bone soup, counts by weight, sauerkraut 25-40 part, major ingredient 15-20 part, bone soup 80-100 part; In major ingredient, count by weight, careless 20-40 part green for a long time, repent pellionia herb 10-15 part, bambooleaf fig herb 10-15 part, cicada fungus 5-10 part, Exocarpium Citri Grandis 5-10 part, bright and beautiful vanilla 5-10 part.
in described major ingredient, each raw material preferred weight number is, careless 30 parts green for a long time, repent pellionia herb 13 parts, bambooleaf fig herb 13 parts, cicada fungus 9 parts, Exocarpium Citri Grandis 7 parts, bright and beautiful vanilla 7 parts.
described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
described bone soup is boiled formed by pig bone, ox bone, sheep bone.
a kind of careless dispelling wind stopping cough sauerkraut soup stock green for a long time, the step of its production method comprises:
step 1, choose sauerkraut by weight, after being cleaned by sauerkraut, be cut into uniform shredded sauerkraut, by the dehydration of shredded sauerkraut moisture content to less than 20%, then adopt ultraviolet sterilization, after sterilizing, carry out microwave deactivating enzyme, remove impurity and mould, then Chinese prickly ash, Chinese anise is added, pack sealing;
step 2, choose various raw materials in major ingredient by weight: grass green for a long time, repent pellionia herb, bambooleaf fig herb, cicada fungus, Exocarpium Citri Grandis, bright and beautiful vanilla, clean and removal of impurities, then inserted parch 5-10 minute in frying pan, take out and be milled to pressed powder, adopt ultraviolet disinfection, pack sealing;
step 3, the by weight proportioning of 3:1:1 choose pig bone, ox bone, sheep bone, boil 4-6 hour in cauldron, cooling, by formulation weight proportioning by bone soup pack sealing;
step 4, the sauerkraut pack in step 1-3 sealed, major ingredient, bone soup adopt ultraviolet disinfection, load packaging bag plastic packaging, obtained finished product.
in soup stock, described sauerkraut is orange dish of feeling sad, and is to adopt Chinese cabbage of reddish orange core to be raw material, adopts traditional pickled cabbage salting mode, and through cold fermentation, that produces has high-tech content, nutritious sauerkraut product.Orange dish of feeling sad is that reserve capacity reaches more than 85% by carrotene, the vitamin C in all intact the preserving of nutritional labeling, particularly Chinese cabbage of reddish orange core such as the protein contained by Chinese cabbage of reddish orange core, sugar, inorganic salts.Orange dish of feeling sad contains a large amount of lactic acid, and be a kind of organic acid, can directly be absorbed by the body, lactic acid also stimulates gastric secretion, helps digest.Meanwhile, lactic acid can kill various bacteria rapidly, can suppress the breeding of the spoilage organisms in large intestine.
in major ingredient, effect of various medicine is: grass green for a long time, dispelling wind stopping cough, stimulate the circulation of the blood and cause the muscles and joints to relax, adjusting meridian and stopping leukorrhea, for chronic bronchitis, rheumatic arthritis, the spasm of calf, leukorrhea, amenorrhoea, mental disease is had the fidgets, repent pellionia herb, clearing heat and promoting diuresis, antitoxic heart-soothing and sedative, main damp and hot yellow subcutaneous ulcer, ascites, insomnia, forgetful, allergic dermatitis, the ulcer of lower limb, sore furuncle poison, bambooleaf fig herb, there is expelling phlegm and arresting coughing, dispel rheumatism, activating blood circulation and reducing swelling, antiabortive, the effects such as logical breast, cure mainly cough pectoralgia, treating rheumatic ostealgia, fetal irritability, ephritis, acute mastitis, sore furuncle poison, traumatic injury, cicada fungus, removing nebula, arresting convulsion antispastic, for order screen, frightened epilepsy, nocturnal fretfulness in infants, measles is not saturating, Exocarpium Citri Grandis, eliminating dampness and eliminating phlegm, regulate the flow of vital energy, help digestion, main air is cold coughs that to breathe heavily phlegm many, vomiting hiccup, accumulation of food in the stomach and intes tine due to indigestion, abdominal distention, brocade vanilla, clearing heat and cooling blood, dampness removing, main toxic-heat and blood stasis, under humid tropics, irregular menstruation, metrorrhagia due to blood-heat, the hot hemorrhoid blood of intestines.
soup stock of the present invention is based on secret prescription handed down in the family from generation to generation, the raw material such as selected grass green for a long time, repent pellionia herb, bambooleaf fig herb, cicada fungus, Exocarpium Citri Grandis, bright and beautiful vanilla combines, the drug effect of various medicine is made to produce synergy, thus can be effective, and orange the feel sad dish higher with nutritive value combines, Long-Time Service has dispelling wind stopping cough, eliminating dampness and eliminating phlegm, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax.
beneficial effect of the present invention: one of the present invention careless dispelling wind stopping cough sauerkraut soup stock green for a long time, compatibility advantages of simple, easy to use, each age group crowd all can relievedly drink.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and its product not only has edible value, and health value is high, itself also possesses delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposits; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3 raw material sources are extensive, add process line short, the easy processing and manufacturing of product.
Detailed description of the invention
embodiment 1
a kind of careless dispelling wind stopping cough sauerkraut soup stock green for a long time, is made up of sauerkraut, major ingredient, bone soup, counts by weight, sauerkraut 25-40 part, major ingredient 15-20 part, bone soup 80-100 part; In major ingredient, count by weight, careless 20-40 part green for a long time, repent pellionia herb 10-15 part, bambooleaf fig herb 10-15 part, cicada fungus 5-10 part, Exocarpium Citri Grandis 5-10 part, bright and beautiful vanilla 5-10 part.
in described major ingredient, each raw material preferred weight number is, careless 30 parts green for a long time, repent pellionia herb 13 parts, bambooleaf fig herb 13 parts, cicada fungus 9 parts, Exocarpium Citri Grandis 7 parts, bright and beautiful vanilla 7 parts.
described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
described bone soup is boiled formed by pig bone, ox bone, sheep bone.
a kind of careless dispelling wind stopping cough sauerkraut soup stock green for a long time, the step of its production method comprises:
step 1, choose sauerkraut by weight, after being cleaned by sauerkraut, be cut into uniform shredded sauerkraut, by the dehydration of shredded sauerkraut moisture content to less than 20%, then adopt ultraviolet sterilization, after sterilizing, carry out microwave deactivating enzyme, remove impurity and mould, then Chinese prickly ash, Chinese anise is added, pack sealing;
step 2, choose various raw materials in major ingredient by weight: grass green for a long time, repent pellionia herb, bambooleaf fig herb, cicada fungus, Exocarpium Citri Grandis, bright and beautiful vanilla, clean and removal of impurities, then inserted parch 5-10 minute in frying pan, take out and be milled to pressed powder, adopt ultraviolet disinfection, pack sealing;
step 3, the by weight proportioning of 3:1:1 choose pig bone, ox bone, sheep bone, boil 4-6 hour in cauldron, cooling, by formulation weight proportioning by bone soup pack sealing;
step 4, the sauerkraut pack in step 1-3 sealed, major ingredient, bone soup adopt ultraviolet disinfection, load packaging bag plastic packaging, obtained finished product.
embodiment 2
one of the present invention careless dispelling wind stopping cough sauerkraut soup stock green for a long time, its using method is: the sauerkraut of pack, major ingredient, bone soup are taken apart respectively, drops in pot, and add water mixing boiling.
Claims (5)
1. a careless dispelling wind stopping cough sauerkraut soup stock green for a long time, is characterized in that: it is made up of sauerkraut, major ingredient, bone soup, counts by weight, sauerkraut 25-40 part, major ingredient 15-20 part, bone soup 80-100 part; In major ingredient, count by weight, careless 20-40 part green for a long time, repent pellionia herb 10-15 part, bambooleaf fig herb 10-15 part, cicada fungus 5-10 part, Exocarpium Citri Grandis 5-10 part, bright and beautiful vanilla 5-10 part.
2. one according to claim 1 careless dispelling wind stopping cough sauerkraut soup stock green for a long time, it is characterized in that: in described major ingredient, each raw material preferred weight number is, careless 30 parts green for a long time, repent pellionia herb 13 parts, bambooleaf fig herb 13 parts, cicada fungus 9 parts, Exocarpium Citri Grandis 7 parts, bright and beautiful vanilla 7 parts.
3. one according to claim 1 careless dispelling wind stopping cough sauerkraut soup stock green for a long time, is characterized in that: described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
4. one according to claim 1 careless dispelling wind stopping cough sauerkraut soup stock green for a long time, is characterized in that: described bone soup is boiled formed by pig bone, ox bone, sheep bone.
5. one according to claim 1 careless dispelling wind stopping cough sauerkraut soup stock green for a long time, is characterized in that: the step of its production method comprises:
Step 1, choose sauerkraut by weight, after being cleaned by sauerkraut, be cut into uniform shredded sauerkraut, by the dehydration of shredded sauerkraut moisture content to less than 20%, then adopt ultraviolet sterilization, after sterilizing, carry out microwave deactivating enzyme, remove impurity and mould, then Chinese prickly ash, Chinese anise is added, pack sealing;
Step 2, choose various raw materials in major ingredient by weight: grass green for a long time, repent pellionia herb, bambooleaf fig herb, cicada fungus, Exocarpium Citri Grandis, bright and beautiful vanilla, clean and removal of impurities, then inserted parch 5-10 minute in frying pan, take out and be milled to pressed powder, adopt ultraviolet disinfection, pack sealing;
Step 3, the by weight proportioning of 3:1:1 choose pig bone, ox bone, sheep bone, boil 4-6 hour in cauldron, cooling, by formulation weight proportioning by bone soup pack sealing;
Step 4, the sauerkraut pack in step 1-3 sealed, major ingredient, bone soup adopt ultraviolet disinfection, load packaging bag plastic packaging, obtained finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036669A (en) * | 2016-06-29 | 2016-10-26 | 哈尔滨绿园蔬菜种植加工专业合作社 | Herba hemipiliae flabellatae pickled Chinese cabbage shreds capable of nourishing yin and moistening lung and preparation method of herba hemipiliae flabellatae pickled Chinese cabbage shreds |
| CN106072205A (en) * | 2016-06-29 | 2016-11-09 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Caulis fici pumilae (Fructus Fici Pumilae) promoting blood circulation to remove obstruction in the collateral shredded sauerkraut and preparation method thereof |
| CN106174254A (en) * | 2016-06-29 | 2016-12-07 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Ramulus et Folium Tupidanthi celyptrati circulation of qi promoting damp eliminating shredded sauerkraut and preparation method thereof |
-
2014
- 2014-10-16 CN CN201410546375.8A patent/CN105558621A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036669A (en) * | 2016-06-29 | 2016-10-26 | 哈尔滨绿园蔬菜种植加工专业合作社 | Herba hemipiliae flabellatae pickled Chinese cabbage shreds capable of nourishing yin and moistening lung and preparation method of herba hemipiliae flabellatae pickled Chinese cabbage shreds |
| CN106072205A (en) * | 2016-06-29 | 2016-11-09 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Caulis fici pumilae (Fructus Fici Pumilae) promoting blood circulation to remove obstruction in the collateral shredded sauerkraut and preparation method thereof |
| CN106174254A (en) * | 2016-06-29 | 2016-12-07 | 哈尔滨绿园蔬菜种植加工专业合作社 | A kind of Ramulus et Folium Tupidanthi celyptrati circulation of qi promoting damp eliminating shredded sauerkraut and preparation method thereof |
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Application publication date: 20160511 |