CN104172173B - The brewing method of a kind of edible wild Yunnan olive - Google Patents
The brewing method of a kind of edible wild Yunnan olive Download PDFInfo
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- CN104172173B CN104172173B CN201410448032.8A CN201410448032A CN104172173B CN 104172173 B CN104172173 B CN 104172173B CN 201410448032 A CN201410448032 A CN 201410448032A CN 104172173 B CN104172173 B CN 104172173B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
A brewing method for edible wild Yunnan olive, comprises raw material preparation and raw material soaking, wherein: raw material preparation comprises the steps: (1), major ingredient preparation: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit; (2), just bubble liquid preparation: 1 kilogram, water, saccharin sodium 1-2 gram, garlic 5-8 gram, salt 150-200 gram; (3), soak preparation: 1 kilogram, water, sweet pears leaf 100-150 gram, salt 8-10 gram, boil rear bubble 110 ~ 140 minutes filtration water.The most of Yunnan olive gone out of use is processed into a kind of novelty and nutritious functional food by the present invention, and adds the income of mountain agriculture.Nowadays advocate integration of drinking and medicinal herbs, tonic is not as mending food, and product of the present invention both can as a kind of delicious edible, the illness such as also can reduce or alleviate high fat of blood, obesity and have sore throat, and can improve fitness.
Description
Technical field
The invention belongs to the brewing method technical field of edible wild Yunnan olive.
Background technology
Wild Yunnan olive is that a kind of growth is at mountain valley, subtropical zone, the especially raised growth food in the middle regions of the Yunnan Province, Yunnan, the southern regions of the Yunnan Province, mountain valley, the western regions of the Yunnan Province, medicine dual purpose plant.Wild Yunnan olive nutrition and abundant, wherein about contains: mineral matter 0.5%, cellulose 2.4%, carbohydrate 3.7%, also have various trace elements, its best large feature is, vitamin (every hectogram is up to 480-600 milligram), so nutrition educational circles claims Yunnan olive to be the king of fruit.Yunnan olive also has heat-clearing, the effect of illness such as reduce phlegm, alleviate high fat of blood, obesity and have sore throat.But wild Yunnan olive shortcoming is: taste acid, bitter, puckery, chemical name, tannic acid and tannin, has certain side effect to human body after edible, thus harvesting among the people eat few, most of wild fruit all runs its course, and wastage of material is serious.
Summary of the invention
Object of the present invention just in order to overcome taste acid that above-mentioned existing wild Yunnan olive exists, bitter, puckery defect and provide a kind of after brewed edible taste without the brewing method of hardship, edible wild Yunnan olive that puckery peculiar smell, sweetness, mouthfeel are fabulous.
The object of the invention is to realize by following technical solution.
A brewing method for edible wild Yunnan olive, the present invention is characterised in that, comprises raw material preparation and raw material soaking, wherein:
Raw material preparation comprises the steps:
(1), major ingredient preparation: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit;
(2), just bubble liquid preparation: 1 kilogram, water, saccharin sodium 1-2 gram, garlic 5-8 gram, salt 150-200 gram;
(3), soak preparation: 1 kilogram, water, sweet pears leaf 100-150 gram, salt 8-10 gram, boil rear bubble 110 ~ 140 minutes filtration water; Above-mentioned salt (2), (3) adopt Simao, Yunnan to grind the salt of black product as far as possible.
Raw material soaking comprises the steps:
A, the Yunnan olive 1 kilogram through step (1) is immersed in step (2) first bubble liquid in 70 ~ 75 hours, treat fresh Yunnan olive pericarp presents one deck white liquid; Yunnan olive surface liquid will be presented on water purification to clean, dry;
B, Yunnan olive 1 kilogram to be immersed in the soak of step (3), then to add honey 4 ~ 6 grams, after (with covered rearing with plastic film) seals 95 ~ 110 days, can listing be packed.
The sweet pears leaf that the present invention adopts, is the leaf of the pear tree of a kind of growth in mountain valley, subtropical zone, can directly eats raw, about super sugared 20 times of sugariness, is familiar with this thing people few, only has the southern regions of the Yunnan Province mountain people to adopt soaked drinking.
Garlic, saccharin sodium, salt three kinds of auxiliary materials are made a concerted effort the soak made, its molecule is little, penetration is strong, Yunnan olive cell can be goed deep into, with the mode of metabolism by Yunnan olive tannic acid and tannin exclusion out, wash away Yunnan olive fruit superficial white liquid with water purification, this is the concrete grammar getting rid of tannic acid, tannin.
By the process of just steeping, soaking, squeeze in the olive fruit of Yunnan to the disadvantageous tannic acid of human body, tannin; By entering sweet taste by sweet pears leaf, honey filling, manufacture the food of featured function.
The invention has the beneficial effects as follows, the most of Yunnan olive gone out of use is processed into a kind of novelty and nutritious functional food, and adds the income of mountain agriculture, is a kind of positive poverty alleviation method.Nowadays advocate integration of drinking and medicinal herbs, tonic is not as mending food, and product of the present invention both can as a kind of delicious edible, the illness such as also can reduce or alleviate high fat of blood, obesity and have sore throat, and can improve fitness.
Detailed description of the invention
Embodiment one
A brewing method for edible wild Yunnan olive, the present invention is characterised in that, comprises raw material preparation and raw material soaking, wherein:
Raw material preparation comprises the steps:
(1), major ingredient preparation: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit;
(2), just bubble liquid preparation: 1 kilogram, water, saccharin sodium 1 gram, 8 grams, garlic, salt 150 grams;
(3), soak preparation: 1 kilogram, water, 100 grams, sweet pears leaf, salt 10 grams, boils rear bubble 110 minutes filtration water; Above-mentioned salt (2), (3) adopt Simao, Yunnan to grind the salt of black product as far as possible.
Raw material soaking comprises the steps:
A, the Yunnan olive 1 kilogram through step (1) is immersed in step (2) first bubble liquid in 70 hours, treat fresh Yunnan olive pericarp presents one deck white liquid; Yunnan olive surface liquid will be presented on water purification to clean, dry;
B, Yunnan olive 1 kilogram to be immersed in the soak of step (3), then to add honey 4 grams, after (with covered rearing with plastic film) seals 95 days, can listing be packed.
Embodiment two
A brewing method for edible wild Yunnan olive, the present invention is characterised in that, comprises raw material preparation and raw material soaking, wherein:
Raw material preparation comprises the steps:
(1), major ingredient preparation: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit;
(2), just bubble liquid preparation: 1 kilogram, water, saccharin sodium 1.5 grams, 5 grams, garlic, salt 160 grams;
(3), soak preparation: 1 kilogram, water, 100 grams, sweet pears leaf, salt 10 grams, boils rear bubble 140 minutes filtration water; Above-mentioned salt (2), (3) adopt Simao, Yunnan to grind the salt of black product as far as possible.
Raw material soaking comprises the steps:
A, the Yunnan olive 1 kilogram through step (1) is immersed in step (2) first bubble liquid in 75 hours, treat fresh Yunnan olive pericarp presents one deck white liquid; Yunnan olive surface liquid will be presented on water purification to clean, dry;
B, Yunnan olive 1 kilogram to be immersed in the soak of step (3), then to add honey 4 grams, after (with covered rearing with plastic film) seals 110 days, can listing be packed.
Embodiment three
A brewing method for edible wild Yunnan olive, the present invention is characterised in that, comprises raw material preparation and raw material soaking, wherein:
Raw material preparation comprises the steps:
(1), major ingredient preparation: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit;
(2), just bubble liquid preparation: 1 kilogram, water, saccharin sodium 2 grams, 8 grams, garlic, salt 150 grams;
(3), soak preparation: 1 kilogram, water, 150 grams, sweet pears leaf, salt 8 grams, boils rear bubble 110 minutes filtration water; Above-mentioned salt (2), (3) adopt Simao, Yunnan to grind the salt of black product as far as possible.
Raw material soaking comprises the steps:
A, the Yunnan olive 1 kilogram through step (1) is immersed in step (2) first bubble liquid in 70 hours, treat fresh Yunnan olive pericarp presents one deck white liquid; Yunnan olive surface liquid will be presented on water purification to clean, dry;
B, Yunnan olive 1 kilogram to be immersed in the soak of step (3), then to add honey 4.5 grams, after (with covered rearing with plastic film) seals 95 days, can listing be packed.
Claims (1)
1. a brewing method for edible wild Yunnan olive, is characterized in that, comprises raw material preparation and raw material soaking, wherein:
Raw material preparation comprises the steps:
(1), major ingredient preparation: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit;
(2), just bubble liquid preparation: 1 kilogram, water, saccharin sodium 1-2 gram, garlic 5-8 gram, salt 150-200 gram;
(3), soak preparation: 1 kilogram, water, sweet pears leaf 100-150 gram, salt 8-10 gram, boil rear bubble 110 ~ 140 minutes filtration water;
Raw material soaking comprises the steps:
A, the Yunnan olive 1 kilogram through step (1) is immersed in step (2) first bubble liquid in 70 ~ 75 hours, treat fresh Yunnan olive pericarp presents one deck white liquid; Yunnan olive surface liquid will be presented on water purification to clean, dry;
B, Yunnan olive 1 kilogram to be immersed in the soak of step (3), then to add honey 4 ~ 6 grams, seal and can pack listing after 95 ~ 110 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410448032.8A CN104172173B (en) | 2014-09-04 | 2014-09-04 | The brewing method of a kind of edible wild Yunnan olive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410448032.8A CN104172173B (en) | 2014-09-04 | 2014-09-04 | The brewing method of a kind of edible wild Yunnan olive |
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| Publication Number | Publication Date |
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| CN104172173A CN104172173A (en) | 2014-12-03 |
| CN104172173B true CN104172173B (en) | 2016-03-23 |
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| CN201410448032.8A Active CN104172173B (en) | 2014-09-04 | 2014-09-04 | The brewing method of a kind of edible wild Yunnan olive |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135844A (en) * | 2015-03-26 | 2016-11-23 | 罗超柬 | A kind of processing method pickling raw Fructus Canarii albi |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN106538919A (en) * | 2016-11-18 | 2017-03-29 | 丁淑端 | A kind of method of wild Yunnan Fructus Canarii albi soak extraction juice |
| CN110574770A (en) * | 2019-08-12 | 2019-12-17 | 浙江海洋大学 | Red bean, jujube kernel and poria cocos cake |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078118A (en) * | 1992-12-02 | 1993-11-10 | 贵州省环境保护科学研究所 | The production method of emblic series beverage and emblic preserved fruit |
| CN1080125A (en) * | 1992-12-06 | 1994-01-05 | 中国林业科学研究院资源昆虫研究所 | Preserved Yunnan olive fruit and processing method thereof |
| CN1416733A (en) * | 2001-10-31 | 2003-05-14 | 郑金营 | Ice emblic producing process |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
-
2014
- 2014-09-04 CN CN201410448032.8A patent/CN104172173B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078118A (en) * | 1992-12-02 | 1993-11-10 | 贵州省环境保护科学研究所 | The production method of emblic series beverage and emblic preserved fruit |
| CN1080125A (en) * | 1992-12-06 | 1994-01-05 | 中国林业科学研究院资源昆虫研究所 | Preserved Yunnan olive fruit and processing method thereof |
| CN1416733A (en) * | 2001-10-31 | 2003-05-14 | 郑金营 | Ice emblic producing process |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
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| CN104172173A (en) | 2014-12-03 |
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