Begonia fimbristipula Hance pickled mustard-green soup base for moistening lung to arrest cough and production method thereof

Abstract

A begonia fimbristipula Hance pickled mustard-green soup base for moistening the lung to arrest a cough is prepared from, by weight, 25-40 parts of pickled mustard-green, 15-20 parts of a main raw material and 80-100 parts of bone soup. The main material is prepared from, by weight, 20-40 parts of begonia fimbristipula Hance, 10-15 parts of remote lemongrass herb, 10-15 parts of herba saururi chinensis, 5-10 parts of roots and stems of Japanese creeper, 5-10 parts of fructus rosae laevigatae and 5-10 parts of whole grass of oxalis acetosella L.. A production method of the begonia fimbristipula Hance pickled mustard-green soup base for moistening the lung to arrest a cough includes the steps that firstly, pickled mustard-green is selected, shredded, dehydrated, sterilized, subjected to enzyme deactivation, purified, bagged and sealed; secondly, medicinal ingredients in the main material are selected, thoroughly cleaned, purified, 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 the finished product is obtained. The begonia fimbristipula Hance pickled mustard-green soup base for moistening the lung to arrest a cough has the effects of moistening the lung to arrest a cough, relieving a cough and asthma and clearing away heat to eliminate phlegm when taken for a long term.

Description

[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to a sauerkraut soup stock for nourishing the lungs and relieving cough and a production method thereof. [0003] Background technique: [0004] 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 k...

AI Technical Summary

Problems solved by technology

[0005] There are various drugs or health food for nourishing the lungs and relieving cough in the market, but most of the drugs contain toxins or side effects, which are harmful to human health. serious hidden danger