Lobed actinostemma herb and pickled Chinese cabbage soup base for clearing away heat and toxic materials and production method thereof
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A heat-clearing and detoxifying, box-grass technology is applied in the fields of application, food preparation, food science, etc., to achieve the effects of convenient use, delicious taste, and scientific raw materials
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Problems solved by technology
[0005] There are various heat-clearing and detoxifying medicines or health food on the market, but most of the medicines contain toxins or have side effects, which will cause serious damage to human health. serious hidden danger
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A box grass heat-clearing and detoxifying sauerkraut soup stock, 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; among the main ingredients, In terms of parts by weight, there are 20-40 parts of box grass, 10-15 parts of bow fruit, 10-15 parts of aster, 5-10 parts of red maple lotus, 5-10 parts of flower leaves, and 5-10 parts of banyan.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of box grass, 13 parts of bow fruit, 13 parts of aster, 8 parts of red maple lotus, 8 parts of flower leaves, and 6 parts of banyan.
[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 kind of sauerkraut soup for clearing away heat and detoxifying, the production method of which comprises:
[0029]...
Embodiment 2
[0034] The heat-clearing and detoxifying sauerkraut soup stock 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.
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Abstract
A lobed actinostemma herb and pickled Chinese cabbage soup base for clearing away heat and toxic materials is composed of, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main material and 80-100 parts of bone soup; the main material is prepared from, by weight, 20-40 parts of lobed actinostemma herb, 10-15 parts of wight toxocarpus, 10-15 parts of local radix asteris, 5-10 parts of artocarpus styracifolius pierre, 5-10 parts of smallflower paphiopedilum and 5-10 parts of ficus fulva. A production method of the soup base comprises the steps that 1, pickled Chinese cabbage is selected and subjected to shredding, dewatering, sterilization, enzyme deactivation, impurity removal, bagging and sealing; 2, all the herbs in the main material are selected and subjected to washing, impurity removal, parching, grinding, sterilization, bagging and sealing; 3, bone soup is boiled, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main material and bone soup are subjected to ultraviolet sterilization and put in a packing bag for plastic sealing, and then a finished product is produced. The lobed actinostemma herb and pickled Chinese cabbage soup base for clearing away heat and toxic materials has the effects of clearing away heat and toxic materials, inducing diuresis to reduce edema and benefiting the kidney and spleen after being used for a long term.
Description
Technical field: [0001] The invention relates to the field of food health care, in particular to a box grass clearing heat and detoxifying sauerkraut soup stock 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 people, ...
Claims
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