CN105558616A - Polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base and production method thereof - Google Patents
Polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base and production method thereof Download PDFInfo
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- CN105558616A CN105558616A CN201410548996.XA CN201410548996A CN105558616A CN 105558616 A CN105558616 A CN 105558616A CN 201410548996 A CN201410548996 A CN 201410548996A CN 105558616 A CN105558616 A CN 105558616A
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Abstract
A polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of polygonum persicaria, 10-15 parts of ternate buttercup roots, 10-15 parts of the seeds of toona sinensis, 5-10 parts of sarcostemma acidum, 5-10 parts of radix fici simplicissimae and 5-10 parts of Monochoria hastate(L.) Solms [Pontederia hastata L. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base, the effects of sweating, achieving xeransis, astringing the lung to stop cough, promoting digestion and checking diarrhea are achieved after the polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base is taken for a long time.
Description
technical field:
the present invention relates to field of food health care, be specifically related to a kind of red shank sweating dehumidifying sauerkraut soup stock and production method thereof.
background technology:
chinese cabbage of reddish orange core is from external introduction, through repeatedly carrying out disease-resistant body test to product, carrying out hybridizing, pollinating, breeding experiment, enables product adapt to the last word of soils of north China and weather.Cabbage heart and the dish leaf of Chinese cabbage of reddish orange core are salmon pink, belong to natural colored, because containing a large amount of carrotene, color and luster is similar with orange color of the leather, the carotene carotene content of Chinese cabbage of reddish orange core is 4.5 times of common Chinese cabbage, Vitamin C content is 1.8 times of common sauerkraut, and sugared content is 3.5 times of common Chinese cabbage.As can be seen here, the nutritive value of Chinese cabbage of reddish orange core is higher, but Chinese cabbage of reddish orange core is not known by people widely and used, and the beneficial effect of Chinese cabbage of reddish orange core is badly in need of exploitation.
along with socioeconomic high speed development, the rhythm of life of people is also accelerated day by day, after people experienced by busy work in one day, often rely in the complicated food materials of culinary art, be often simple diet, the nutrition that human body can be made like this to absorb is little, thus causes health degree to decline, have bad physiques, liable to illness.
soup stock is the quickening along with modern's rhythm of life, for solving the problem that wastes time and energy of stewing arises at the historic moment.There is diversiform soup stock in the market, have fowl poultry kind, greengrocery with mushroom etc.But the nutritional labeling in most of soup stock is not very high.Therefore, along with people constantly strengthen for the requirement of diet, herbal cuisine upsurge is risen, herbal cuisine is a kind of Special food having effect of drugs and food palatant concurrently, it is the preferably embodiment of traditional Chinese medical science tradition " integration of drinking and medicinal herbs " theory, also more embody people to healthy and ecosystem therapy and high-quality food pursuit, therefore soup stock is combined with Chinese medicine very important.
market also exists medicine or the health food of various sweating dehumidifying, but maybe can have side effects with toxin in most drug, for health buries hidden trouble.Therefore market being badly in need of a kind of is main food materials with sauerkraut, and produces the red shank sweating dehumidifying sauerkraut soup stock of sweating dehumidifying, effect of astringeing the lung to stop cough in conjunction with different Chinese medicine.
Summary of the invention
the object of this invention is to provide a kind of red shank sweating dehumidifying sauerkraut soup stock.
object of the present invention is achieved through the following technical solutions: a kind of red shank sweating dehumidifying sauerkraut soup stock, is made up of sauerkraut, major ingredient, bone soup, counts by weight, sauerkraut 25-40 part, major ingredient 15-20 part, bone soup 80-100 part; In major ingredient, count by weight, red shank 20-40 part, radix ranunculi ternati 10-15 part, Chinese toona fruit 10-15 part, Radix Sarcostemmatis acidi 5-10 part, radix fici simplicissimae 5-10 part, cigarette dream flower 5-10 part.
in described major ingredient, each raw material preferred weight number is, red shank 30 parts, radix ranunculi ternati 13 parts, Chinese toona fruit 12 parts, Radix Sarcostemmatis acidi 10 parts, radix fici simplicissimae 7 parts, cigarette dream spend 7 parts.
described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
described bone soup is boiled formed by pig bone, ox bone, sheep bone.
a kind of red shank sweating dehumidifying sauerkraut soup stock, the step of its production method comprises:
step 1, choose sauerkraut by weight, after being cleaned by sauerkraut, be cut into uniform shredded sauerkraut, by the dehydration of shredded sauerkraut moisture content to less than 20%, then adopt ultraviolet sterilization, after sterilizing, carry out microwave deactivating enzyme, remove impurity and mould, then Chinese prickly ash, Chinese anise is added, pack sealing;
step 2, choose various raw materials in major ingredient by weight: red shank, radix ranunculi ternati, Chinese toona fruit, Radix Sarcostemmatis acidi, radix fici simplicissimae, cigarette dream flower, clean and removal of impurities, then inserted parch 5-10 minute in frying pan, take out and be milled to pressed powder, adopt ultraviolet disinfection, pack sealing;
step 3, the by weight proportioning of 3:1:1 choose pig bone, ox bone, sheep bone, boil 4-6 hour in cauldron, cooling, by formulation weight proportioning by bone soup pack sealing;
step 4, the sauerkraut pack in step 1-3 sealed, major ingredient, bone soup adopt ultraviolet disinfection, load packaging bag plastic packaging, obtained finished product.
in soup stock, described sauerkraut is orange dish of feeling sad, and is to adopt Chinese cabbage of reddish orange core to be raw material, adopts traditional pickled cabbage salting mode, and through cold fermentation, that produces has high-tech content, nutritious sauerkraut product.Orange dish of feeling sad is that reserve capacity reaches more than 85% by carrotene, the vitamin C in all intact the preserving of nutritional labeling, particularly Chinese cabbage of reddish orange core such as the protein contained by Chinese cabbage of reddish orange core, sugar, inorganic salts.Orange dish of feeling sad contains a large amount of lactic acid, and be a kind of organic acid, can directly be absorbed by the body, lactic acid also stimulates gastric secretion, helps digest.Meanwhile, lactic acid can kill various bacteria rapidly, can suppress the breeding of the spoilage organisms in large intestine.
in major ingredient, effect of various medicine is: red shank, sweating dehumidifies, help digestion antidiarrheal, radix ranunculi ternati, dissipating bind, detumescence, for scrofula, scrofula is not burst, pulmonary tuberculosis, scrofula, lymphnoditis, sphagitis, Chinese toona fruit, dispel the wind, loose cold, pain relieving, master catches cold, arthralgia due to wind-dampness, stomachache, hernia pain, dysentery, Radix Sarcostemmatis acidi, astringe the lung to stop cough, nourish blood logical breast, breathe heavily for chronic cough void, be used for the treatment of deficiency of vital energy blood weak, the milk of change source deficiency lacks, radix fici simplicissimae, strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, stimulate the circulation of the blood and cause the muscles and joints to relax, treat insufficiency of the spleen edema, food is few unable, pulmonary tuberculosis cough, night sweat, under band, postpartum agalasisa, irregular menstruation, arthralgia due to wind-dampness, the diseases such as oedema, cigarette dream flower, clearing heat and promoting diuresis, removing toxic substances, detumescence, main dysentery, have loose bowels, abscess of throat, carbuncle swells sore furuncle, venomous snake bite.
soup stock of the present invention is based on secret prescription handed down in the family from generation to generation, the raw materials such as selected red shank, radix ranunculi ternati, Chinese toona fruit, Radix Sarcostemmatis acidi, radix fici simplicissimae, cigarette dream flower combine, the drug effect of various medicine is made to produce synergy, thus can be effective, and orange the feel sad dish higher with nutritive value combines, Long-Time Service has that sweating dehumidifies, astringes the lung to stop cough, the effect of the antidiarrheal that helps digestion.
beneficial effect of the present invention: a kind of red shank sweating dehumidifying sauerkraut soup stock of the present invention, compatibility advantages of simple, easy to use, each age group crowd all can relievedly drink.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and its product not only has edible value, and health value is high, itself also possesses delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposits; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3 raw material sources are extensive, add process line short, the easy processing and manufacturing of product.
Detailed description of the invention
embodiment 1
a kind of red shank sweating dehumidifying sauerkraut soup stock, is made up of sauerkraut, major ingredient, bone soup, counts by weight, sauerkraut 25-40 part, major ingredient 15-20 part, bone soup 80-100 part; In major ingredient, count by weight, red shank 20-40 part, radix ranunculi ternati 10-15 part, Chinese toona fruit 10-15 part, Radix Sarcostemmatis acidi 5-10 part, radix fici simplicissimae 5-10 part, cigarette dream flower 5-10 part.
in described major ingredient, each raw material preferred weight number is, red shank 30 parts, radix ranunculi ternati 13 parts, Chinese toona fruit 12 parts, Radix Sarcostemmatis acidi 10 parts, radix fici simplicissimae 7 parts, cigarette dream spend 7 parts.
described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
described bone soup is boiled formed by pig bone, ox bone, sheep bone.
a kind of red shank sweating dehumidifying sauerkraut soup stock, the step of its production method comprises:
step 1, choose sauerkraut by weight, after being cleaned by sauerkraut, be cut into uniform shredded sauerkraut, by the dehydration of shredded sauerkraut moisture content to less than 20%, then adopt ultraviolet sterilization, after sterilizing, carry out microwave deactivating enzyme, remove impurity and mould, then Chinese prickly ash, Chinese anise is added, pack sealing;
step 2, choose various raw materials in major ingredient by weight: red shank, radix ranunculi ternati, Chinese toona fruit, Radix Sarcostemmatis acidi, radix fici simplicissimae, cigarette dream flower, clean and removal of impurities, then inserted parch 5-10 minute in frying pan, take out and be milled to pressed powder, adopt ultraviolet disinfection, pack sealing;
step 3, the by weight proportioning of 3:1:1 choose pig bone, ox bone, sheep bone, boil 4-6 hour in cauldron, cooling, by formulation weight proportioning by bone soup pack sealing;
step 4, the sauerkraut pack in step 1-3 sealed, major ingredient, bone soup adopt ultraviolet disinfection, load packaging bag plastic packaging, obtained finished product.
embodiment 2
a kind of red shank sweating dehumidifying sauerkraut soup stock of the present invention, its using method is: the sauerkraut of pack, major ingredient, bone soup are taken apart respectively, drops in pot, and add water mixing boiling.
Claims (5)
1. a red shank sweating dehumidifying sauerkraut soup stock, is characterized in that: it is made up of sauerkraut, major ingredient, bone soup, counts by weight, sauerkraut 25-40 part, major ingredient 15-20 part, bone soup 80-100 part; In major ingredient, count by weight, red shank 20-40 part, radix ranunculi ternati 10-15 part, Chinese toona fruit 10-15 part, Radix Sarcostemmatis acidi 5-10 part, radix fici simplicissimae 5-10 part, cigarette dream flower 5-10 part.
2. a kind of red shank sweating dehumidifying sauerkraut soup stock according to claim 1, it is characterized in that: in described major ingredient, each raw material preferred weight number is, red shank 30 parts, radix ranunculi ternati 13 parts, Chinese toona fruit 12 parts, Radix Sarcostemmatis acidi 10 parts, radix fici simplicissimae 7 parts, cigarette dream spend 7 parts.
3. a kind of red shank sweating dehumidifying sauerkraut soup stock according to claim 1, is characterized in that: described sauerkraut is the sauerkraut adopting Chinese cabbage of reddish orange core to pickle.
4. a kind of red shank sweating dehumidifying sauerkraut soup stock according to claim 1, is characterized in that: described bone soup is boiled formed by pig bone, ox bone, sheep bone.
5. a kind of red shank sweating dehumidifying sauerkraut soup stock according to claim 1, is characterized in that: the step of its production method comprises:
Step 1, choose sauerkraut by weight, after being cleaned by sauerkraut, be cut into uniform shredded sauerkraut, by the dehydration of shredded sauerkraut moisture content to less than 20%, then adopt ultraviolet sterilization, after sterilizing, carry out microwave deactivating enzyme, remove impurity and mould, then Chinese prickly ash, Chinese anise is added, pack sealing;
Step 2, choose various raw materials in major ingredient by weight: red shank, radix ranunculi ternati, Chinese toona fruit, Radix Sarcostemmatis acidi, radix fici simplicissimae, cigarette dream flower, clean and removal of impurities, then inserted parch 5-10 minute in frying pan, take out and be milled to pressed powder, adopt ultraviolet disinfection, pack sealing;
Step 3, the by weight proportioning of 3:1:1 choose pig bone, ox bone, sheep bone, boil 4-6 hour in cauldron, cooling, by formulation weight proportioning by bone soup pack sealing;
Step 4, the sauerkraut pack in step 1-3 sealed, major ingredient, bone soup adopt ultraviolet disinfection, load packaging bag plastic packaging, obtained finished product.
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| CN201410548996.XA CN105558616A (en) | 2014-10-17 | 2014-10-17 | Polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base and production method thereof |
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| CN201410548996.XA CN105558616A (en) | 2014-10-17 | 2014-10-17 | Polygonum persicaria sweating and xeransis pickled Chinese cabbage soup base and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995784A (en) * | 2016-06-29 | 2016-10-12 | 哈尔滨绿园蔬菜种植加工专业合作社 | Fever-reducing and diuresis-causing pickled Chinese cabbage shreds with all-grass of rectanglesickle medick and preparation method thereof |
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- 2014-10-17 CN CN201410548996.XA patent/CN105558616A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995784A (en) * | 2016-06-29 | 2016-10-12 | 哈尔滨绿园蔬菜种植加工专业合作社 | Fever-reducing and diuresis-causing pickled Chinese cabbage shreds with all-grass of rectanglesickle medick and preparation method thereof |
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