CN105558636A - Dill stomach invigorating and qi promoting pickled Chinese cabbage soup base and production method thereof - Google Patents
Dill stomach invigorating and qi promoting pickled Chinese cabbage soup base and production method thereof Download PDFInfo
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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:
the present invention relates to field of food health care, be specifically related to a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock 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 stomach invigorating promoting the circulation of qi, 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 dill stomach invigorating promoting the circulation of qi sauerkraut soup stock of stomach invigorating promoting the circulation of qi effect in conjunction with different Chinese medicine.
Summary of the invention
the object of this invention is to provide a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock.
object of the present invention is achieved through the following technical solutions: a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock, 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, dill 20-40 part, mountain standing grain string 10-15 part, bambooleaf fig herb 10-15 part, sea lettuce 5-10 part, corymb polycarpaea herb 5-10 part, roxburgh peristrophe herb 5-10 part.
in described major ingredient, each raw material preferred weight number is, dill 32 parts, mountain standing grain string 13 parts, bambooleaf fig herb 11 parts, sea lettuce 7 parts, corymb polycarpaea herb 7 parts, roxburgh peristrophe herb 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 dill stomach invigorating promoting the circulation of qi sauerkraut soup stock, 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: dill, mountain standing grain string, bambooleaf fig herb, sea lettuce, corymb polycarpaea herb, roxburgh peristrophe herb, 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: dill, stomach invigorating, wind dispelling, lactagogue, cure mainly: children's's inflatable, vomit inverse, abdomen is cold, poor appetite, mountain standing grain string, clearing heat, relieving sore-throat, removing toxic substances sore, the many coughs of main lung heat phlegm, abscess of throat, aphthae, scald, 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, sea lettuce, clearing heat and detoxicating, softening and resolving hard mass, the step-down of profit water, heatstroke can be controlled, oedema, difficult urination, corymb polycarpaea herb, clearing heat and detoxicating, diuresis, control dysentery, enteritis, gonorrhoea difficulty and pain in micturition, swollen ulcer drug, roxburgh peristrophe herb, removing heat from the lung to relieve cough, loose stasis of blood hemostasis, for hemoptysis of pulmonary tuberculosis, pneumonia, diabetes.
soup stock of the present invention is based on secret prescription handed down in the family from generation to generation, the raw materials such as selected dill, mountain standing grain string, bambooleaf fig herb, sea lettuce, corymb polycarpaea herb, roxburgh peristrophe herb combine, 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, and Long-Time Service has effect of stomach invigorating promoting the circulation of qi, nourishing generate fluid, the pain relieving that helps digestion.
beneficial effect of the present invention: a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock of the present invention, 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 dill stomach invigorating promoting the circulation of qi sauerkraut soup stock, 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, dill 20-40 part, mountain standing grain string 10-15 part, bambooleaf fig herb 10-15 part, sea lettuce 5-10 part, corymb polycarpaea herb 5-10 part, roxburgh peristrophe herb 5-10 part.
in described major ingredient, each raw material preferred weight number is, dill 32 parts, mountain standing grain string 13 parts, bambooleaf fig herb 11 parts, sea lettuce 7 parts, corymb polycarpaea herb 7 parts, roxburgh peristrophe herb 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 dill stomach invigorating promoting the circulation of qi sauerkraut soup stock, 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: dill, mountain standing grain string, bambooleaf fig herb, sea lettuce, corymb polycarpaea herb, roxburgh peristrophe herb, 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
a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock of the present invention, 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 dill stomach invigorating promoting the circulation of qi sauerkraut soup stock, 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, dill 20-40 part, mountain standing grain string 10-15 part, bambooleaf fig herb 10-15 part, sea lettuce 5-10 part, corymb polycarpaea herb 5-10 part, roxburgh peristrophe herb 5-10 part.
2. a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock according to claim 1, is characterized in that: in described major ingredient, each raw material preferred weight number is, dill 32 parts, mountain standing grain string 13 parts, bambooleaf fig herb 11 parts, sea lettuce 7 parts, corymb polycarpaea herb 7 parts, roxburgh peristrophe herb 7 parts.
3. a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock according to claim 1, is characterized in that: described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
4. a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock according to claim 1, is characterized in that: described bone soup is boiled formed by pig bone, ox bone, sheep bone.
5. a kind of dill stomach invigorating promoting the circulation of qi sauerkraut soup stock according to claim 1, 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: dill, mountain standing grain string, bambooleaf fig herb, sea lettuce, corymb polycarpaea herb, roxburgh peristrophe herb, 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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