CN106107718A - A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut and preparation method thereof - Google Patents

Abstract

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut and preparation method thereof, raw materials by weight portion, 1,000 1200 parts of Chinese cabbage, Phlomis mongolica Turcz. 13 15 parts, Herba Blumeae Lacerae 8 10 parts, radix linderae 8 10 parts, Folium Vaccinii Bracteati 46 parts, green 46 parts of the purple back of the body, Radix Rhododendri Simsii 46 parts, Herba Silenes conoideae 13 parts, Cacumen et folium sageretiae 13 parts, Viola odorata 13 parts, Herba Carlinae biebersteinii 13 parts, preserved materials 15 20 parts, lean meat grain 10 15 parts, toppings 10 15 parts, flavored oils 5 10 parts, nutritive powder 5 10 parts, tart flavour liquid 5 10 parts；Its technique is advanced, science of selecting materials, it is easy to processing and fabricating, is suitable for industrialized production.The shortcomings such as the present invention can effectively overcome sauerkraut inconvenient eating of the prior art, packaged sauerkraut mouthfeel sauerkraut nutritive value poor, existing relatively low, are eaten for a long time the effect with heat-clearing and toxic substances removing, dissipating phlegm and resolving masses, reducing swelling and alleviating pain, evident in efficacy, all-ages.

Description

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut and preparation method thereof

Technical field

The present invention relates to food processing field, particularly relate to a kind of Phlomis mongolica Turcz. and cure cold shredded sauerkraut and preparation method thereof.

Background technology

Sauerkraut is one of big catsup and pickled vegetables in the world three, is a kind of traditional fermented food of China, has long going through in China History.Sauerkraut is to select Chinese cabbage or Caulis et Folium Brassicae capitatae, steeps through stain, carries out fermenting under the effect of lactic acid bacteria, and it is northeast One of area vegetables converted products in winter.

Sauerkraut has the advantages such as simple for production, raciness, instant, order in unlimited time, the sour fragrance alcohol of sauerkraut, light refreshing Mouth, employing biology are antibacterial, rich in the nutrient substance such as lactic acid bacteria, dietary fiber, do not contain preservative and pigment, are a kind of green skies Right health food.Sauerkraut remains the nutrition of original vegetable to greatest extent, rich in vitamin C, aminoacid, meals fibre The nutrient substance such as dimension.But although sauerkraut has been effectively kept the original nutritional labeling of vegetable, but in its parch or boil stewed During, nutrient substance therein still can be made to be destroyed, nutritive value reduces, and it is not very convenient to eat sauerkraut, often Need through being dehydrated, soak, cleaning, just can be able to eat good to eat sauerkraut, very after the loaded down with trivial details process such as shredding, parch or steaming and decocting Inconvenience, although there is multiple instant sauerkraut in the market, but most of instant sauerkraut nutritive value is relatively low, and often The result that oil, water, dish separate occurs, eats mouthfeel poor, destroy people's good opinion for sauerkraut completely.

Summary of the invention

It is an object of the invention to provide a kind of Phlomis mongolica Turcz. to cure cold shredded sauerkraut and preparation method thereof, can effectively overcome existing The shortcoming such as have the sauerkraut inconvenient eating in technology, packaged sauerkraut mouthfeel sauerkraut nutritive value poor, existing relatively low, and also There is the effect of heat-clearing and toxic substances removing, dissipating phlegm and resolving masses, reducing swelling and alleviating pain.

The purpose of the present invention is achieved through the following technical solutions:

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, raw materials by weight portion, Chinese cabbage 1000-1200 part, Phlomis mongolica Turcz. 13-15 part, red Head grass 8-10 part, radix linderae 8-10 part, Folium Vaccinii Bracteati 4-6 part, the purple back of the body green 4-6 part, Radix Rhododendri Simsii 4-6 part, Herba Silenes conoideae 1-3 part, passeris montani saturati Prunus mume (sieb.) sieb.et zucc. rattan 1-3 part, Viola odorata 1-3 part, Herba Carlinae biebersteinii 1-3 part, preserved materials 15-20 part, lean meat grain 10-15 part, toppings 10-15 part, tune Taste oil 5-10 part, nutritive powder 5-10 part, tart flavour liquid 5-10 part；Described preserved materials is by refined salt 100 parts, Zanthoxyli Bungeani powder 5 parts, Rhizoma Zingiberis Recens end 5 parts, minced Bulbus Allii 3 parts mixes；Described lean meat grain is made up of duck meat 20 parts, Carnis Anseris domestica 15 parts, thin pork 10 parts；Described seasoning Powder is mixed by Zanthoxyli Bungeani powder 15 parts, 10 parts of Fructus Tsaoko powder, Semen Myristicae powder 5 parts, 5 parts of essence, Cortex cinnamomi japonici powder 5 parts, edible salt 5 parts；Institute The flavored oils stated is made up of soybean oil 30 parts, chilli oil 5 parts, Oleum sesami 5 parts, Oleum sesami 5 parts, Oleum Arachidis hypogaeae semen 5 parts；Described nutritive powder Mixed by broccoli powder 10 parts, Radix Dauci Sativae powder 10 parts, mushroom powder 10 parts, Herba Spinaciae powder 10 parts；Described tart flavour liquid is by apple vinegar 10 parts, lemon vinegar 5 parts, Hawthorn Vinegar 5 parts, rice vinegar 5 parts mix.

Described a kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, and raw material presses preferred weight number, 1200 parts of Chinese cabbage, Phlomis mongolica Turcz. 15 Part, Herba Blumeae Lacerae 10 parts, radix linderae 10 parts, Folium Vaccinii Bracteati 6 parts, green 6 parts of the purple back of the body, Radix Rhododendri Simsii 6 parts, Herba Silenes conoideae 3 parts, Cacumen et folium sageretiae 3 parts, Viola odorata 3 parts, Herba Carlinae biebersteinii 3 parts, preserved materials 20 parts, lean meat grain 15 parts, toppings 15 parts, flavored oils 10 parts, nutritive powder 10 parts, tart flavour Liquid 10 parts.

Described a kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, and raw material presses preferred weight number, 1100 parts of Chinese cabbage, Phlomis mongolica Turcz. 14 Part, Herba Blumeae Lacerae 9 parts, radix linderae 9 parts, Folium Vaccinii Bracteati 5 parts, green 5 parts of the purple back of the body, Radix Rhododendri Simsii 5 parts, Herba Silenes conoideae 2 parts, Cacumen et folium sageretiae 2 parts, perfume Common violet 2 parts, Herba Carlinae biebersteinii 2 parts, preserved materials 17 parts, lean meat grain 13 parts, toppings 12 parts, flavored oils 8 parts, nutritive powder 8 parts, tart flavour liquid 7 Part.

Described a kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, and raw material presses preferred weight number, 1000 parts of Chinese cabbage, Phlomis mongolica Turcz. 13 Part, Herba Blumeae Lacerae 8 parts, radix linderae 8 parts, Folium Vaccinii Bracteati 4 parts, green 4 parts of the purple back of the body, Radix Rhododendri Simsii 4 parts, Herba Silenes conoideae 1 part, Cacumen et folium sageretiae 1 part, perfume Common violet 1 part, Herba Carlinae biebersteinii 1 part, preserved materials 15 parts, lean meat grain 10 parts, toppings 10 parts, flavored oils 5 parts, nutritive powder 5-part, tart flavour liquid 5 Part.

Described a kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, concretely comprising the following steps of its preparation method:

(1) shredded sauerkraut is prepared:

1, choose the Chinese cabbage of high-quality, be placed under sunlight to shine and beat to surface listless, then remove Lao Ye, floating leaf, old side, rot etc. no Part can be eaten, root is cut flat, standby；

2, by weight, taking preserved materials, the neat code of Chinese cabbage leaf root outwardly mode inwardly after processing is at sauerkraut Chi Li, after one layer of Chinese cabbage spreads one layer of preserved materials, the Chinese cabbage pickled and sauerkraut pond code flat mouth, on one layer of Chinese cabbage topmost Spreading partly salted material, after standing 48 hours, Chinese cabbage and preserved materials are dissolved naturally, after adding water to no Chinese cabbage, take 50 jin more Stone compresses compacting, sealing, pickles 50-55 days, pickle 20-25 days at 5-10 DEG C at 15-20 DEG C, takes out, and clear water rushes Wash clean, carries out pasteurization at 85-90 DEG C, sterilizing rear cutout becomes length 6-8cm, the shredded sauerkraut of width 4-7mm, standby；

(2) Chinese medicine soak solution is prepared:

By weight, Phlomis mongolica Turcz., Herba Blumeae Lacerae, radix linderae, Folium Vaccinii Bracteati, the purple back of the body green, Radix Rhododendri Simsii, Herba Silenes conoideae, Cacumen et folium sageretiae, perfume (or spice) are taken Common violet, Herba Carlinae biebersteinii, clean and remove impurity, insert parch 3-5 minute in frying pan, be placed in frying pan, adds the water of 10-12 times, and moderate heat decocts 2-3 hour, filter, obtain filtrate；Filtering residue adds the water of 5-7 times, and little fire decocts 1-1.5 hour, filters, obtains filtrate；Mix twice filter Liquid, is placed in centrifugal separator and is centrifuged separating, obtain Chinese medicine soak solution, standby；

(3) lean meat grain, flavored oils are prepared:

1, the preparation of lean meat grain:

By weight, take duck meat, Carnis Anseris domestica, thin pork, clean up, be cut into meat particle of uniform size respectively, be respectively placed in pot In fry, fry rear mix homogeneously, obtain lean meat grain；

2, the preparation of flavored oils:

By weight, take the soybean oil of high-quality, chilli oil, Oleum sesami, Oleum sesami, Oleum Arachidis hypogaeae semen, first soybean oil be placed in pot, After soybean oil is ripe, it is sequentially added into chilli oil, Oleum sesami, Oleum sesami, Oleum Arachidis hypogaeae semen, the little fire heating 30-50 second, obtains flavored oils standby；

(4) leaching antacid dish slice:

Take standby shredded sauerkraut, Chinese medicine soak solution, shredded sauerkraut is placed in Chinese medicine soak solution, after little fire heating 5-10 minute, leaching Steeping 3-5 hour, after taking-up, clear water is rinsed well, standby；

(5) parch shredded sauerkraut:

Take the shredded sauerkraut after leaching system, the lean meat grain prepared, flavored oils, first flavored oils is placed in pot, after heating, add essence Meat particle, little fire parch, after 1-2 minute, adds the shredded sauerkraut after leaching system, adds toppings, tart flavour liquid, and moderate heat parch 5-10 divides Clock, standby；

(6) boiling shredded sauerkraut:

Take the shredded sauerkraut after parch, add suitable quantity of water, after moderate heat decocts 5 minutes, add nutritive powder, continue to decoct 10-15 minute, Dry in the air cool, standby；

(7) sterilizing, packaging:

Take the shredded sauerkraut after boiling, use ultra-vioket radiation sterilizer to carry out sterilizing, after sterilizing, use vacuum packing machine to carry out taking out very Empty package, prepares finished product.

In the raw material of the present invention, Phlomis mongolica Turcz., expelling wind and removing dampness, promoting blood circulation and stopping pain, main air wet arthritis, flu, traumatic injury damages Wound, body shoots without hitting the target heat, Herba Blumeae Lacerae, clearing away heat-fire, removing toxic substances and promoting subsidence of swelling, main cough due to lung-heat, laryngopharynx swelling and pain, aphtha of the mouth and tongue, toothache due to stomach-fire, Zha Rib, carbuncle sore tumefacting virus, radix linderae, pleasant, dissipating depression of QI, cold expelling, pain relieving, control QI rising in reverse order chest and abdomen swelling and pain, dyspepsia does not disappears, and food is told in regurgitation, colic of cold type, Tinea pedis, frequent micturition, Viola odorata, wind and heat dispersing, eliminating phlegm and stopping cough, calm, antidiarrheal, the main cough due to common cold, pertussis, hysteria, insomnia, Diarrhoea, dysentery, Herba Carlinae biebersteinii, strengthening the spleen and stomach, strengthening by means of tonics, regulating menstruation and activating blood, control asthenic body, deficiency of both QI and blood, incoordination between the spleen and stomach, digestion is not Good, menoxenia, waist abdomen pain, Folium Vaccinii Bracteati, benefit vital essence, bone and muscle strengthening, improving eyesight, stopping leak, main deficiency of spleen-QI and stomach-QI, chronic diarrhea, few food, Liver and kidney Deficiency, waist knee joint is weak, early whitening of beard and hair, and the purple back of the body is green, heat-clearing and toxic substances removing, and reducing swelling and alleviating pain cures mainly rheumatic arthritis, traumatic injury, throat Swell and ache, heart peratodynia, Radix Rhododendri Simsii, and blood, hemostasis, dispel the wind, pain relieving, control haematemesis, epistaxis, menoxenia, metrorrhagia, under hemorrhoidal hamorrhage Blood, dysentery, rheumatalgia, traumatic injury, Herba Silenes conoideae, clearing away heat and cooling blood, blood-arresting catamenia-regulating, for epistaxis, spit blood, hematuria, lung abscess, the moon Through uncomfortable, Cacumen et folium sageretiae, dissipating phlegm and resolving masses, anti-inflammatory analgetic, it is used for catching a cold, aphtha, laryngopharynx swelling and pain, cough and asthma, stomachache, furuncle, scalds Wound, burn, edema；In nutritive powder: the nutritional labeling in broccoli powder, not only content is high, and very comprehensive, mainly includes egg White matter, carbohydrate, fat, mineral, vitamin C and carotene etc.；According to analysis, the bouquet of every 100 grams of fresh broccoli In, containing 3.6 grams of protein, it is 3 times of cauliflower, 4 times of Fructus Lycopersici esculenti；Additionally, vitamin A content is higher more than 100 times than Chinese cabbage, Caulis et Folium Brassicae capitatae Mineral becomes the most comprehensive, and calcium, phosphorus, ferrum, potassium, zinc, manganese equal size are the abundantest.Radix Dauci Sativae powder, in every 100 KEHU Radix Raphani, about Containing 0.6 gram of protein, 0.3 gram of fat, sugar 7.6～8.3 grams, ferrum 0.6 milligram, vitamin A (carotene) 1.35～17.25 milli Gram, vitamin B1 0.02～0.04 milligram, vitamin B2 0.04～0.05 milligram, vitamin C 12 milligrams, heat 150.7 thousand Jiao, separately containing pectin, starch, inorganic salt and several amino acids.Mushroom powder, rich in vitamin B group, ferrum, potassium, provitamin D.Herba Spinaciae Powder, containing abundant carotene, vitamin C, calcium, phosphorus, and a certain amount of ferrum, vitamin E, Folium Symplocoris Caudatae two, coenzyme Q10 etc. are useful Composition, can supply human body multiple nutrients material.

Beneficial effects of the present invention: a kind of Phlomis mongolica Turcz. of the present invention cures cold shredded sauerkraut and preparation method thereof, can be effective Overcome sauerkraut inconvenient eating of the prior art, packaged sauerkraut mouthfeel sauerkraut nutritive value poor, existing relatively low etc. to lack Point, and the present invention through different age group crowd eat, the most perfect, reasonable mixture ratio, have heat-clearing and toxic substances removing, reduce phlegm scattered Knot, the effect of reducing swelling and alleviating pain, evident in efficacy, all-ages.

The technological process of the present invention is succinct, easily operates, time saving and energy saving, cost-effective；Select materials natural, proportioning science, and add During work, nutrient substance runs off few, and edibility is high.

The present invention is through two groups of clinical verifications, and one of which is treatment group, the edible present invention, eats the present invention every day once, and 7 It is a course for the treatment of, and another group matched group takes cold capsule, takes once a day, within 7 days, is a course for the treatment of, every group selection outpatient service Patient 100 example, wherein male 50 example, women 50 example, max age 70 years old, minimal ages 25 years old, clinical manifestation be extremity edema, Spiritlessness and weakness, limbs asthenia, inappetence, pale complexion, table one is the contrasting data after taking a course for the treatment of:

Table 1 is taken before and after and is compared (unit: people) two groups of courses for the treatment of

The effective percentage for the treatment of group and matched group has notable difference, is not difficult to find out the significant curative effect in clinical practice of the present invention.

Detailed description of the invention

Embodiment 1

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, raw materials by weight portion, Chinese cabbage 1000-1200 part, Phlomis mongolica Turcz. 13-15 part, red Head grass 8-10 part, radix linderae 8-10 part, Folium Vaccinii Bracteati 4-6 part, the purple back of the body green 4-6 part, Radix Rhododendri Simsii 4-6 part, Herba Silenes conoideae 1-3 part, passeris montani saturati Prunus mume (sieb.) sieb.et zucc. rattan 1-3 part, Viola odorata 1-3 part, Herba Carlinae biebersteinii 1-3 part, preserved materials 15-20 part, lean meat grain 10-15 part, toppings 10-15 part, tune Taste oil 5-10 part, nutritive powder 5-10 part, tart flavour liquid 5-10 part；Described preserved materials is by refined salt 100 parts, Zanthoxyli Bungeani powder 5 parts, Rhizoma Zingiberis Recens end 5 parts, minced Bulbus Allii 3 parts mixes；Described lean meat grain is made up of duck meat 20 parts, Carnis Anseris domestica 15 parts, thin pork 10 parts；Described seasoning Powder is mixed by Zanthoxyli Bungeani powder 15 parts, 10 parts of Fructus Tsaoko powder, Semen Myristicae powder 5 parts, 5 parts of essence, Cortex cinnamomi japonici powder 5 parts, edible salt 5 parts；Institute The flavored oils stated is made up of soybean oil 30 parts, chilli oil 5 parts, Oleum sesami 5 parts, Oleum sesami 5 parts, Oleum Arachidis hypogaeae semen 5 parts；Described nutritive powder Mixed by broccoli powder 10 parts, Radix Dauci Sativae powder 10 parts, mushroom powder 10 parts, Herba Spinaciae powder 10 parts；Described tart flavour liquid is by apple vinegar 10 parts, lemon vinegar 5 parts, Hawthorn Vinegar 5 parts, rice vinegar 5 parts mix.

Embodiment 2

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, and raw material presses preferred weight number, 1200 parts of Chinese cabbage, Phlomis mongolica Turcz. 15 parts, Herba Blumeae Lacerae 10 parts, radix linderae 10 parts, Folium Vaccinii Bracteati 6 parts, green 6 parts of the purple back of the body, Radix Rhododendri Simsii 6 parts, Herba Silenes conoideae 3 parts, Cacumen et folium sageretiae 3 parts, Viola odorata 3 Part, Herba Carlinae biebersteinii 3 parts, preserved materials 20 parts, lean meat grain 15 parts, toppings 15 parts, flavored oils 10 parts, nutritive powder 10 parts, tart flavour liquid 10 parts.

Embodiment 3

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, and raw material presses preferred weight number, 1100 parts of Chinese cabbage, Phlomis mongolica Turcz. 14 parts, Herba Blumeae Lacerae 9 Part, radix linderae 9 parts, Folium Vaccinii Bracteati 5 parts, green 5 parts of the purple back of the body, Radix Rhododendri Simsii 5 parts, Herba Silenes conoideae 2 parts, Cacumen et folium sageretiae 2 parts, Viola odorata 2 parts, card Close 2 parts, preserved materials 17 parts, lean meat grain 13 parts, toppings 12 parts, flavored oils 8 parts, nutritive powder 8 parts, tart flavour liquid 7 parts.

Embodiment 4

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, and raw material presses preferred weight number, 1000 parts of Chinese cabbage, Phlomis mongolica Turcz. 13 parts, Herba Blumeae Lacerae 8 Part, radix linderae 8 parts, Folium Vaccinii Bracteati 4 parts, green 4 parts of the purple back of the body, Radix Rhododendri Simsii 4 parts, Herba Silenes conoideae 1 part, Cacumen et folium sageretiae 1 part, Viola odorata 1 part, card Close 1 part, preserved materials 15 parts, lean meat grain 10 parts, toppings 10 parts, flavored oils 5 parts, nutritive powder 5-part, tart flavour liquid 5 parts.

Embodiment 5

A kind of Phlomis mongolica Turcz. cures cold shredded sauerkraut, concretely comprising the following steps of its preparation method:

(1) shredded sauerkraut is prepared:

1, choose the Chinese cabbage of high-quality, be placed under sunlight to shine and beat to surface listless, then remove Lao Ye, floating leaf, old side, rot etc. no Part can be eaten, root is cut flat, standby；

2, by weight, taking preserved materials, the neat code of Chinese cabbage leaf root outwardly mode inwardly after processing is at sauerkraut Chi Li, after one layer of Chinese cabbage spreads one layer of preserved materials, the Chinese cabbage pickled and sauerkraut pond code flat mouth, on one layer of Chinese cabbage topmost Spreading partly salted material, after standing 48 hours, Chinese cabbage and preserved materials are dissolved naturally, after adding water to no Chinese cabbage, take 50 jin more Stone compresses compacting, sealing, pickles 50-55 days, pickle 20-25 days at 5-10 DEG C at 15-20 DEG C, takes out, and clear water rushes Wash clean, carries out pasteurization at 85-90 DEG C, sterilizing rear cutout becomes length 6-8cm, the shredded sauerkraut of width 4-7mm, standby；

(2) Chinese medicine soak solution is prepared:

By weight, Phlomis mongolica Turcz., Herba Blumeae Lacerae, radix linderae, Folium Vaccinii Bracteati, the purple back of the body green, Radix Rhododendri Simsii, Herba Silenes conoideae, Cacumen et folium sageretiae, perfume (or spice) are taken Common violet, Herba Carlinae biebersteinii, clean and remove impurity, insert parch 3-5 minute in frying pan, be placed in frying pan, adds the water of 10-12 times, and moderate heat decocts 2-3 hour, filter, obtain filtrate；Filtering residue adds the water of 5-7 times, and little fire decocts 1-1.5 hour, filters, obtains filtrate；Mix twice filter Liquid, is placed in centrifugal separator and is centrifuged separating, obtain Chinese medicine soak solution, standby；

(3) lean meat grain, flavored oils are prepared:

1, the preparation of lean meat grain:

By weight, take duck meat, Carnis Anseris domestica, thin pork, clean up, be cut into meat particle of uniform size respectively, be respectively placed in pot In fry, fry rear mix homogeneously, obtain lean meat grain；

2, the preparation of flavored oils:

By weight, take the soybean oil of high-quality, chilli oil, Oleum sesami, Oleum sesami, Oleum Arachidis hypogaeae semen, first soybean oil be placed in pot, After soybean oil is ripe, it is sequentially added into chilli oil, Oleum sesami, Oleum sesami, Oleum Arachidis hypogaeae semen, the little fire heating 30-50 second, obtains flavored oils standby；

(4) leaching antacid dish slice:

Take standby shredded sauerkraut, Chinese medicine soak solution, shredded sauerkraut is placed in Chinese medicine soak solution, after little fire heating 5-10 minute, leaching Steeping 3-5 hour, after taking-up, clear water is rinsed well, standby；

(5) parch shredded sauerkraut:

Take the shredded sauerkraut after leaching system, the lean meat grain prepared, flavored oils, first flavored oils is placed in pot, after heating, add essence Meat particle, little fire parch, after 1-2 minute, adds the shredded sauerkraut after leaching system, adds toppings, tart flavour liquid, and moderate heat parch 5-10 divides Clock, standby；

(6) boiling shredded sauerkraut:

Take the shredded sauerkraut after parch, add suitable quantity of water, after moderate heat decocts 5 minutes, add nutritive powder, continue to decoct 10-15 minute, Dry in the air cool, standby；

(7) sterilizing, packaging:

Take the shredded sauerkraut after boiling, use ultra-vioket radiation sterilizer to carry out sterilizing, after sterilizing, use vacuum packing machine to carry out taking out very Empty package, prepares finished product.

Claims (5)

1. a Phlomis mongolica Turcz. cures cold shredded sauerkraut, it is characterised in that: raw materials by weight portion, Chinese cabbage 1000-1200 part, a string of bells hung round the neck Grass 13-15 part, Herba Blumeae Lacerae 8-10 part, radix linderae 8-10 part, Folium Vaccinii Bracteati 4-6 part, the purple back of the body green 4-6 part, Radix Rhododendri Simsii 4-6 part, wheat Bottle grass 1-3 part, Cacumen et folium sageretiae 1-3 part, Viola odorata 1-3 part, Herba Carlinae biebersteinii 1-3 part, preserved materials 15-20 part, lean meat grain 10-15 part, seasoning Powder 10-15 part, flavored oils's 5-10 part, nutritive powder 5-10 part, tart flavour liquid 5-10 part；Described preserved materials is by refined salt 100 parts, Pericarpium Zanthoxyli 5 parts of 5 parts of powder, Rhizoma Zingiberis Recens end, minced Bulbus Allii 3 parts mix；Described lean meat grain is by duck meat 20 parts, Carnis Anseris domestica 15 parts, thin pork 10 parts system Become；Described toppings are by Zanthoxyli Bungeani powder 15 parts, 10 parts of Fructus Tsaoko powder, Semen Myristicae powder 5 parts, 5 parts of essence, Cortex cinnamomi japonici powder 5 parts, edible salt 5 Part mixes；Described flavored oils is by soybean oil 30 parts, chilli oil 5 parts, Oleum sesami 5 parts, Oleum sesami 5 parts, Oleum Arachidis hypogaeae semen 5 parts system Become；Described nutritive powder is mixed by broccoli powder 10 parts, Radix Dauci Sativae powder 10 parts, mushroom powder 10 parts, Herba Spinaciae powder 10 parts；Described Tart flavour liquid mixed by apple vinegar 10 parts, lemon vinegar 5 parts, Hawthorn Vinegar 5 parts, rice vinegar 5 parts.

A kind of Phlomis mongolica Turcz. the most according to claim 1 cures cold shredded sauerkraut, it is characterised in that: preferred weight part pressed by raw material Number, 1200 parts of Chinese cabbage, Phlomis mongolica Turcz. 15 parts, Herba Blumeae Lacerae 10 parts, radix linderae 10 parts, Folium Vaccinii Bracteati 6 parts, the purple back of the body green 6 parts, Radix Rhododendri Simsii 6 parts, Herba Silenes conoideae 3 parts, Cacumen et folium sageretiae 3 parts, Viola odorata 3 parts, Herba Carlinae biebersteinii 3 parts, preserved materials 20 parts, lean meat grain 15 parts, toppings 15 parts, adjust Taste oil 10 parts, nutritive powder 10 parts, tart flavour liquid 10 parts.

A kind of Phlomis mongolica Turcz. the most according to claim 1 cures cold shredded sauerkraut, it is characterised in that: preferred weight part pressed by raw material Number, 1100 parts of Chinese cabbage, Phlomis mongolica Turcz. 14 parts, Herba Blumeae Lacerae 9 parts, radix linderae 9 parts, Folium Vaccinii Bracteati 5 parts, the purple back of the body green 5 parts, Radix Rhododendri Simsii 5 Part, Herba Silenes conoideae 2 parts, Cacumen et folium sageretiae 2 parts, Viola odorata 2 parts, Herba Carlinae biebersteinii 2 parts, preserved materials 17 parts, lean meat grain 13 parts, toppings 12 parts, tune Taste oil 8 parts, nutritive powder 8 parts, tart flavour liquid 7 parts.

A kind of Phlomis mongolica Turcz. the most according to claim 1 cures cold shredded sauerkraut, it is characterised in that: preferred weight part pressed by raw material Number, 1000 parts of Chinese cabbage, Phlomis mongolica Turcz. 13 parts, Herba Blumeae Lacerae 8 parts, radix linderae 8 parts, Folium Vaccinii Bracteati 4 parts, the purple back of the body green 4 parts, Radix Rhododendri Simsii 4 Part, Herba Silenes conoideae 1 part, Cacumen et folium sageretiae 1 part, Viola odorata 1 part, Herba Carlinae biebersteinii 1 part, preserved materials 15 parts, lean meat grain 10 parts, toppings 10 parts, tune Taste oil 5 parts, nutritive powder 5-part, tart flavour liquid 5 parts.

5. cure cold shredded sauerkraut according to a kind of Phlomis mongolica Turcz. described in claim 1-4, it is characterised in that: its preparation method concrete Step is:

(1) shredded sauerkraut is prepared:

1, choose the Chinese cabbage of high-quality, be placed under sunlight to shine and beat to surface listless, then remove Lao Ye, floating leaf, old side, rot etc. no Part can be eaten, root is cut flat, standby；

2, by weight, taking preserved materials, the neat code of Chinese cabbage leaf root outwardly mode inwardly after processing is at sauerkraut Chi Li, after one layer of Chinese cabbage spreads one layer of preserved materials, the Chinese cabbage pickled and sauerkraut pond code flat mouth, on one layer of Chinese cabbage topmost Spreading partly salted material, after standing 48 hours, Chinese cabbage and preserved materials are dissolved naturally, after adding water to no Chinese cabbage, take 50 jin more Stone compresses compacting, sealing, pickles 50-55 days, pickle 20-25 days at 5-10 DEG C at 15-20 DEG C, takes out, and clear water rushes Wash clean, carries out pasteurization at 85-90 DEG C, sterilizing rear cutout becomes length 6-8cm, the shredded sauerkraut of width 4-7mm, standby；

(2) Chinese medicine soak solution is prepared:

By weight, Phlomis mongolica Turcz., Herba Blumeae Lacerae, radix linderae, Folium Vaccinii Bracteati, the purple back of the body green, Radix Rhododendri Simsii, Herba Silenes conoideae, Cacumen et folium sageretiae, perfume (or spice) are taken Common violet, Herba Carlinae biebersteinii, clean and remove impurity, insert parch 3-5 minute in frying pan, be placed in frying pan, adds the water of 10-12 times, and moderate heat decocts 2-3 hour, filter, obtain filtrate；Filtering residue adds the water of 5-7 times, and little fire decocts 1-1.5 hour, filters, obtains filtrate；Mix twice filter Liquid, is placed in centrifugal separator and is centrifuged separating, obtain Chinese medicine soak solution, standby；

(3) lean meat grain, flavored oils are prepared:

1, the preparation of lean meat grain:

By weight, take duck meat, Carnis Anseris domestica, thin pork, clean up, be cut into meat particle of uniform size respectively, be respectively placed in pot In fry, fry rear mix homogeneously, obtain lean meat grain；

2, the preparation of flavored oils:

By weight, take the soybean oil of high-quality, chilli oil, Oleum sesami, Oleum sesami, Oleum Arachidis hypogaeae semen, first soybean oil be placed in pot, After soybean oil is ripe, it is sequentially added into chilli oil, Oleum sesami, Oleum sesami, Oleum Arachidis hypogaeae semen, the little fire heating 30-50 second, obtains flavored oils standby；

(4) leaching antacid dish slice:

Take standby shredded sauerkraut, Chinese medicine soak solution, shredded sauerkraut is placed in Chinese medicine soak solution, after little fire heating 5-10 minute, leaching Steeping 3-5 hour, after taking-up, clear water is rinsed well, standby；

(5) parch shredded sauerkraut:

Take the shredded sauerkraut after leaching system, the lean meat grain prepared, flavored oils, first flavored oils is placed in pot, after heating, add essence Meat particle, little fire parch, after 1-2 minute, adds the shredded sauerkraut after leaching system, adds toppings, tart flavour liquid, and moderate heat parch 5-10 divides Clock, standby；

(6) boiling shredded sauerkraut:

Take the shredded sauerkraut after parch, add suitable quantity of water, after moderate heat decocts 5 minutes, add nutritive powder, continue to decoct 10-15 minute, Dry in the air cool, standby；

(7) sterilizing, packaging:

Take the shredded sauerkraut after boiling, use ultra-vioket radiation sterilizer to carry out sterilizing, after sterilizing, use vacuum packing machine to carry out taking out very Empty package, prepares finished product.