Multifunctional vegetable juice and method for making same
A vegetable juice and multi-functional technology, applied in the field of multi-functional vegetable juice and its preparation, can solve the problems of lack of nutrients and trace elements, single function and taste of drinks, no nutrition, etc., to stabilize blood pressure and inhibit cancer cells Growth, reduction of carcinogenic effects
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[0024] The multifunctional vegetable juice is prepared from the following raw materials (parts by weight): 4kg cabbage juice, 4kg radish juice, 8kg pork bone, 0.8kg soybean, 2.5kg old ginger, 0.5kg cinnamon, 1.6-2kg salt, 0.35-0.7 sugar kg, pure water 76-80kg.
[0025] The preparation method of above-mentioned multifunctional vegetable juice comprises the following steps:
[0026] 1. Preparation of cabbage juice and radish juice: fresh cabbage and radish are decontaminated and washed, and then squeezed and filtered to obtain cabbage juice and radish juice after disinfection;
[0027] 2. Preparation of fresh pork bone soup: Weigh the pork bone, soybeans, ginger, cinnamon, and purified water in the above ratio and put them in a pot. After the soup is boiled, add the salt and sugar of the above weight ratio to season and filter to make fresh pork bone soup;
[0028] 3. When the boiled fresh pork bone soup is cooled to 80-85°C, add the prepared cabbage juice and radish juice int...
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