Begonia fimbristipula Hance pickled mustard-green soup base for moistening lung to arrest cough and production method thereof
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A technology of Tiankui Tiankui, moisturizing lungs and relieving cough, which is applied in application, food preparation, food science and other directions 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 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
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A pickled cabbage soup stock for nourishing the lungs and relieving cough, composed 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; In the material, by weight, 20-40 parts of geranium, 10-15 parts of rue, 10-15 parts of three white grass, 5-10 parts of ivy, 5-10 parts of golden cherry, and sage Grass 5-10 parts.
[0025] The preferred parts by weight of each raw material in the main ingredients are: 30 parts of geranium japonica, 15 parts of rue, 15 parts of three white grasses, 8 parts of ivy, 8 parts of golden cherry, and 7 parts of sorrel.
[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 nourishing the lungs and relieving cough, the production method of which comprises:
[0029] Step 1, select sauerkraut ac...
Embodiment 2
[0034] The sauerkraut soup stock for nourishing the lungs and relieving cough of the present invention is used as follows: separately take apart the bagged sauerkraut, main ingredients and bone broth, put them into a pot, add water, mix and cook.
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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...
Claims
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