Pachysandra terminalis sieb. et zucc. pickled mustard-green soup base for dispelling wind and relieving cough and production method thereof
A technology of evergreen grass and sauerkraut, which is applied in the field of evergreen grass dispelling wind and relieving cough sauerkraut soup and its production, achieving the effect of scientific raw materials, long aftertaste and high health value
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Embodiment 1
[0024] The sauerkraut is sauerkraut pickled with orange red cabbage.
[0025] The bone broth is made from pork bones, beef bones and sheep bones.
[0026] A sauerkraut soup made with evergreen grass for dispelling wind and relieving cough, the steps of its production method comprising:
[0027] Step 1, select sauerkraut according to the weight ratio, wash the sauerkraut and cut it into uniform shredded sauerkraut, dehydrate the shredded sauerkraut to less than 20%, then use ultraviolet light to sterilize, and then microwave to kill enzymes after sterilization to remove impurities and mold. Then add pepper, star anise, bag and seal;
[0028] Step 2. Select various raw materials in the main ingredients according to the weight ratio: evergreen grass, spit fireworks, rice clear, cicada flower, orange red, brocade vanilla, wash and remove impurities, and then put them in a frying pan for frying 5 -10 minutes, take it out and grind it into solid powder, sterilize it with ultraviol...
Embodiment 2
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