CN105433349A - Production technology of olive tapenade for health care and blood pressure reduction - Google Patents
Production technology of olive tapenade for health care and blood pressure reduction Download PDFInfo
- Publication number
- CN105433349A CN105433349A CN201510780663.4A CN201510780663A CN105433349A CN 105433349 A CN105433349 A CN 105433349A CN 201510780663 A CN201510780663 A CN 201510780663A CN 105433349 A CN105433349 A CN 105433349A
- Authority
- CN
- China
- Prior art keywords
- olive
- parts
- blood pressure
- production technology
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 81
- 230000036772 blood pressure Effects 0.000 title claims abstract description 23
- 230000036541 health Effects 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims description 28
- 235000004611 garlic Nutrition 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 18
- 239000004599 antimicrobial Substances 0.000 claims description 17
- 235000005979 Citrus limon Nutrition 0.000 claims description 16
- 244000131522 Citrus pyriformis Species 0.000 claims description 16
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 15
- 235000013409 condiments Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 241000050051 Chelone glabra Species 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 241000208688 Eucommia Species 0.000 claims description 10
- 235000003365 Ilex pubescens Nutrition 0.000 claims description 10
- 241001100932 Ilex pubescens Species 0.000 claims description 10
- 241000112528 Ligusticum striatum Species 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 9
- 241000522254 Cassia Species 0.000 claims description 9
- 244000178870 Lavandula angustifolia Species 0.000 claims description 9
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 9
- 244000082204 Phyllostachys viridis Species 0.000 claims description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 9
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 9
- 240000006365 Vitis vinifera Species 0.000 claims description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 9
- 239000011425 bamboo Substances 0.000 claims description 9
- 239000001102 lavandula vera Substances 0.000 claims description 9
- 235000018219 lavender Nutrition 0.000 claims description 9
- 239000001585 thymus vulgaris Substances 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000007246 mechanism Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims 1
- 206010020772 Hypertension Diseases 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 210000001367 artery Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 208000027418 Wounds and injury Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 208000014674 injury Diseases 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 241000246358 Thymus Species 0.000 description 8
- 239000003814 drug Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 206010000358 Accelerated hypertension Diseases 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 210000002216 heart Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 206010003162 Arterial injury Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010057315 Daydreaming Diseases 0.000 description 1
- 206010012373 Depressed level of consciousness Diseases 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 235000002725 Olea europaea Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 208000001647 Renal Insufficiency Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035487 diastolic blood pressure Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- -1 green plum Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000006370 kidney failure Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000035485 pulse pressure Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 208000018316 severe headache Diseases 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production technology of an olive tapenade for health care and blood pressure reduction, comprising the following steps: (1) preparing raw materials; (2) making a sauce; (3) making health care ingredients; (4) seasoning and (5) packaging and sterilizing. The production technology disclosed by the invention is fine, the produced olive tapenade is good in mouth feel and flavor, free of chemical preservative and capable of improving the elasticity of capillaries, preventing angiorrhexis, effectively reducing blood pressure, relaxing arteries, preventing artery injury caused by high blood pressure, decreasing the content of cholesterol in blood; the production technology of the olive tapenade has broad market prospect.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of production technology of health blood pressure lowering olive paste.
Background technology
Olive paste is a kind of traditional food materials, its unique flavor, is a kind of flavouring that people like.At present, the olive dish on market is aided with the materials such as garlic, oil, potassium sorbate and makes primarily of olive, potassium sorbate belongs to chemical synthesis product, and long-term edible meeting produces harmful effect to human body.Application number has been the patent application of 201310138682.8 with olive meat for major ingredient, garlic, vanilla, salt, sesame, pepper, green plum, sucrose, vegetable oil are the olive paste that auxiliary material is made, raw material is mainly carried out simple raw material Hybrid Heating and sterilization by its preparation method, preparation technology is coarse, and products taste is poor.
In overall crowd, blood pressure progressively raised with the age, and people's diastolic pressure after 50 years old presents downward trend, and pulse pressure also strengthens thereupon.Hypertension is divided into benign hypertension and accelerated hypertension.Benign hypertension common clinical symptoms have headache, dizziness, absent minded, failure of memory, extremity numbness, enuresis nocturna increase, palpitaition, uncomfortable in chest, weak etc.Even there will be severe headache, vomiting, palpitaition, the symptom such as dizzy when blood pressure is elevated to a certain degree suddenly, obnubilation, tic can occur time serious, and this just belongs to accelerated hypertension.Easily there is infringement and the pathology of the organs such as the serious heart, brain, kidney in a short time in accelerated hypertension, as apoplexy, heart stalk, renal failure etc.Hypertension serious harm people's is healthy.
Summary of the invention
For above deficiency, the invention provides a kind of production technology of health blood pressure lowering olive paste, adopt the olive paste that present invention process is produced, fragrant and sweet crisp mouth, unique flavor, long shelf-life, not only without chemical preservation composition, the blood pressure that effectively can also reduce hyperpietic, reduce the injury that hypertension is brought to human body.
For solving the problem, the present invention is achieved through the following technical solutions:
A production technology for health blood pressure lowering olive paste, comprises the following steps:
1) raw material prepares: choose raw material by following weight portion: olive 85 ~ 110 parts, 2 ~ 7 parts, garlic, onion 1 ~ 5 part, 3 ~ 15 parts, lemon, Ligusticum wallichii 1 ~ 10 part, the root of large-flowered skullcap 1 ~ 8 part, radix achyranthis bidentatae 1 ~ 8 part, the bark of eucommia 2 ~ 6 parts, cassia seed 2 ~ 10 parts, ilex pubescens 3 ~ 12 parts, corn stigma 5 ~ 12 parts, Herba Siegesbeckiae 4 ~ 10 parts, natural antiseptic agent 3 ~ 8 parts, laver 3 ~ 8 parts, condiment 20 ~ 40 parts;
2) sauce processed: get olive, lemon and garlic, first make olive dip by putting into chopping mechanism rubbing after olive stoning, mince after garlic is shelled, obtain garlic end, then to add after lemon is minced in olive dip and to add garlic end, even mixing, obtain olive cure, then by olive cure: the volume ratio of soy sauce=80:11 ~ 15 adds soy sauce, after mixing, put into the cylinder that salts down, sealed pickling 3 ~ 5 days;
3) make batching: a that keeps healthy, take Ligusticum wallichii, the root of large-flowered skullcap, radix achyranthis bidentatae, the bark of eucommia, cassia seed, ilex pubescens, corn stigma and Herba Siegesbeckiae successively, clean post-drying, be then crushed to 200 ~ 300 orders with after microwave irradiation 30 ~ 60s, obtain herb powder, for subsequent use; B, in obtained herb powder, add the water of herb powder gross mass 5 ~ 10 times, big fire fire of larding speech with literary allusions after boiling boils 45 ~ 60min, filters, gets filtrate, for subsequent use; C, by obtained filtrate under vacuum, be condensed into the thick paste (50 DEG C) that relative density is 1 ~ 2g/ml, cooling, i.e. obtained health care batching;
4) seasoning: get laver, after cleaning, cold water soak 20min; To drain the oil quick-fried after again onion being shredded, then add laver and heat together with condiment and boil, then add step 2) the olive cure that makes, stir, add natural antiseptic agent after being cooled to normal temperature, mixing, obtains olive paste;
5) pack, sterilization: by step 4) obtained olive paste aseptically carries out vacuum packaging, then carries out sterilization with microwave irradiation 30 ~ 45min, namely obtains finished product.
Such scheme, step 1) in, described condiment can be mixed by vegetable oil, white sugar, salt and the vinegar weight ratio according to 2 ~ 4:1 ~ 2:5 ~ 7:2 ~ 3.
Such scheme, further preferably, described vegetable oil is olive oil or sesame oil.
Such scheme, step 1) in, described natural antiseptic agent can by lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo by etc. weight portion be mixed.The composition of this natural antiseptic agent is Chinese herbal medicine, needs the auxiliary material using, add can be undertaken by the Chinese medicine processing method of existing routine, can be made into traditional Chinese medicine powder, herb liquid or traditional Chinese medicine extraction essential oil in its preparation method and adition process.
Such scheme, step 2) in, the temperature of sealed pickling can be 15 ~ 22 DEG C.
Beneficial effect of the present invention is:
Olive paste prepared by present invention process, local flavor is good, taste is aromatic, nutritious, is rich in the active ingredient reduced blood pressure especially, microvascular elasticity can be increased, prevent angiorrhoxis, effectively reduce blood pressure, lax artery, prevent the arterial injury because hypertension causes, the content of Blood Cholesterol can be reduced; Meanwhile, present invention process adopts the natural antiseptic agent be made up of lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo, does not add chemical preservative, green safety, can also improve the local flavor of olive paste further simultaneously.
Detailed description of the invention
Further illustrate the present invention below in conjunction with specific embodiment, but the present invention is not limited only to following examples.
Implement 1
A production technology for health blood pressure lowering olive paste, comprises the following steps:
1) raw material prepares: choose raw material by following weight portion: olive 85 parts, 2 parts, garlic, onion 5 parts, 3 parts, lemon, Ligusticum wallichii 10 parts, the root of large-flowered skullcap 1 part, radix achyranthis bidentatae 8 parts, the bark of eucommia 2 parts, cassia seed 10 parts, ilex pubescens 12 parts, corn stigma 12 parts, Herba Siegesbeckiae 4 parts, natural antiseptic agent 8 parts, laver 3 parts, condiment 20 parts; Wherein, described condiment is mixed by olive oil, white sugar, salt and the vinegar weight ratio according to 2:1:5:3, described natural antiseptic agent by lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo by etc. weight portion be mixed, specifically by lavender, thyme, Chinese cassia tree, Grape Skin and leaf of bamboo drying, pulverize and make traditional Chinese medicine powder;
2) sauce processed: get olive, lemon and garlic, first make olive dip by putting into chopping mechanism rubbing after olive stoning, mince after garlic is shelled, obtain garlic end, then to add after lemon is minced in olive dip and to add garlic end, even mixing, obtain olive cure, then by olive cure: the volume ratio of soy sauce=80:11 adds soy sauce, after mixing, put into the cylinder that salts down, at the temperature of 22 DEG C, sealed pickling 3 days; The effect that the garlic added in this step can improve the taste of olive on the one hand, another aspect plays sterilizing and anti-foul in the process of pickling, and lemon can be improved the local flavor of olive on the one hand, can be improved the antioxidation of olive on the other hand, prevent the olive meat variable color after fragmentation;
3) make batching: a that keeps healthy, take Ligusticum wallichii, the root of large-flowered skullcap, radix achyranthis bidentatae, the bark of eucommia, cassia seed, ilex pubescens, corn stigma and Herba Siegesbeckiae successively, clean post-drying, be then crushed to 200 orders with after microwave irradiation 60s, obtain herb powder, for subsequent use; B, in obtained herb powder, add the water of herb powder gross mass 10 times, big fire fire of larding speech with literary allusions after boiling boils 60min, filters, gets filtrate, for subsequent use; C, by obtained filtrate under vacuum, be condensed into the thick paste (50 DEG C) that relative density is 1g/ml, cooling, i.e. obtained health care batching; The precipitation of active ingredient can be improved with microwave irradiation herb powder;
4) seasoning: get laver, after cleaning, cold water soak 20min; To drain the oil quick-fried after again onion being shredded, then add laver and heat together with condiment and boil, then add step 2) the olive cure that makes, stir, add natural antiseptic agent after being cooled to normal temperature, mixing, obtains olive paste;
5) pack, sterilization: by step 4) obtained olive paste aseptically carries out vacuum packaging, then carries out sterilization with microwave irradiation 45min, namely obtains finished product.
Embodiment 2
A production technology for health blood pressure lowering olive paste, comprises the following steps:
1) raw material prepares: choose raw material by following weight portion: olive 110 parts, 7 parts, garlic, onion 1 part, 15 parts, lemon, Ligusticum wallichii 1 part, the root of large-flowered skullcap 8 parts, radix achyranthis bidentatae 1 part, the bark of eucommia 6 parts, cassia seed 2 parts, ilex pubescens 3 parts, corn stigma 5 parts, Herba Siegesbeckiae 10 parts, natural antiseptic agent 3 parts, laver 8 parts, condiment 40 parts; Wherein said condiment is mixed by olive oil, white sugar, salt and the vinegar weight ratio according to 4:1:7:3, described natural antiseptic agent by lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo by etc. weight portion be mixed, specifically lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo are adopted ethanol reflux extraction, make traditional Chinese medicine extraction essential oil;
2) sauce processed: get olive, lemon and garlic, first make olive dip by putting into chopping mechanism rubbing after olive stoning, mince after garlic is shelled, obtain garlic end, then to add after lemon is minced in olive dip and to add garlic end, even mixing, obtain olive cure, then by olive cure: the volume ratio of soy sauce=80:15 adds soy sauce, after mixing, put into the cylinder that salts down, at the temperature of 15 DEG C, sealed pickling 5 days;
3) make batching: a that keeps healthy, take Ligusticum wallichii, the root of large-flowered skullcap, radix achyranthis bidentatae, the bark of eucommia, cassia seed, ilex pubescens, corn stigma and Herba Siegesbeckiae successively, clean post-drying, be then crushed to 300 orders with after microwave irradiation 30s, obtain herb powder, for subsequent use; B, in obtained herb powder, add the water of herb powder gross mass 5 times, big fire fire of larding speech with literary allusions after boiling boils 45min, filters, gets filtrate, for subsequent use; C, by obtained filtrate under vacuum, be condensed into the thick paste (50 DEG C) that relative density is 2g/ml, cooling, i.e. obtained health care batching;
4) seasoning: get laver, after cleaning, cold water soak 20min; To drain the oil quick-fried after again onion being shredded, then add laver and heat together with condiment and boil, then add step 2) the olive cure that makes, stir, add natural antiseptic agent after being cooled to normal temperature, mixing, obtains olive paste;
5) pack, sterilization: by step 4) obtained olive paste aseptically carries out vacuum packaging, then carries out sterilization with microwave irradiation 30min, namely obtains finished product.
Embodiment 3
A production technology for health blood pressure lowering olive paste, comprises the following steps:
1) raw material prepares: choose raw material by following weight portion: olive 96 parts, 5 parts, garlic, onion 3 parts, 10 parts, lemon, Ligusticum wallichii 8 parts, the root of large-flowered skullcap 4 parts, radix achyranthis bidentatae 6 parts, the bark of eucommia 5 parts, cassia seed 8 parts, ilex pubescens 5 parts, corn stigma 11 parts, Herba Siegesbeckiae 7 parts, natural antiseptic agent 5 parts, laver 5 parts, condiment 30 parts; Wherein, described condiment is mixed by sesame oil, white sugar, salt and the vinegar weight ratio according to 3:2:6:2, described natural antiseptic agent by lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo by etc. weight portion be mixed, specifically by lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo through soak, add decoctions, filtration and concentration step, make the herb liquid that concentration is 3 ~ 5g/ml;
2) sauce processed: get olive, lemon and garlic, first make olive dip by putting into chopping mechanism rubbing after olive stoning, mince after garlic is shelled, obtain garlic end, then to add after lemon is minced in olive dip and to add garlic end, even mixing, obtain olive cure, then by olive cure: the volume ratio of soy sauce=80:13 adds soy sauce, after mixing, put into the cylinder that salts down, at the temperature of 18 DEG C, sealed pickling 4 days;
3) make batching: a that keeps healthy, take Ligusticum wallichii, the root of large-flowered skullcap, radix achyranthis bidentatae, the bark of eucommia, cassia seed, ilex pubescens, corn stigma and Herba Siegesbeckiae successively, clean post-drying, be then crushed to 280 orders with after microwave irradiation 45s, obtain herb powder, for subsequent use; B, in obtained herb powder, add the water of herb powder gross mass 7 times, big fire fire of larding speech with literary allusions after boiling boils 50min, filters, gets filtrate, for subsequent use; C, by obtained filtrate under vacuum, be condensed into the thick paste (50 DEG C) that relative density is 1.5g/ml, cooling, i.e. obtained health care batching;
4) seasoning: get laver, after cleaning, cold water soak 20min; To drain the oil quick-fried after again onion being shredded, then add laver and heat together with condiment and boil, then add step 2) the olive cure that makes, stir, add natural antiseptic agent after being cooled to normal temperature, mixing, obtains olive paste;
5) pack, sterilization: by step 4) obtained olive paste aseptically carries out vacuum packaging, then carries out sterilization with microwave irradiation 35min, namely obtains finished product.
By olive paste obtained for above-mentioned any embodiment under the same terms, contrast with the common olive paste on market, the shelf-life effectively can extend 10-15 days, fragrant and sweet, the crisp mouth of taste.
Patient 150 people of the hypertension of slight extent will be suffered from, under the prerequisite not making seeking medical attention, all measure the pressure value of patient every day, every day eats the olive paste 10g obtained by embodiment 3 to patient, after adhering to edible 10 days, through observing: in 150 patients, have the blood pressure of 100 patients to return to normal blood markers; And have the blood pressure of 32 patients in a slight decrease; The blood pressure of 18 remaining patients is not any change, and does not namely reduce not raising yet.
These are only explanation embodiments of the present invention; be not limited to the present invention, for a person skilled in the art, within the spirit and principles in the present invention all; any amendment of doing, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a production technology for health blood pressure lowering olive paste, is characterized in that, comprises the following steps:
1) raw material prepares: choose raw material by following weight portion: olive 85 ~ 110 parts, 2 ~ 7 parts, garlic, onion 1 ~ 5 part, 3 ~ 15 parts, lemon, Ligusticum wallichii 1 ~ 10 part, the root of large-flowered skullcap 1 ~ 8 part, radix achyranthis bidentatae 1 ~ 8 part, the bark of eucommia 2 ~ 6 parts, cassia seed 2 ~ 10 parts, ilex pubescens 3 ~ 12 parts, corn stigma 5 ~ 12 parts, Herba Siegesbeckiae 4 ~ 10 parts, natural antiseptic agent 3 ~ 8 parts, laver 3 ~ 8 parts, condiment 20 ~ 40 parts;
2) sauce processed: get olive, lemon and garlic, first make olive dip by putting into chopping mechanism rubbing after olive stoning, mince after garlic is shelled, obtain garlic end, then to add after lemon is minced in olive dip and to add garlic end, even mixing, obtain olive cure, then by olive cure: the volume ratio of soy sauce=80:11 ~ 15 adds soy sauce, after mixing, put into the cylinder that salts down, sealed pickling 3 ~ 5 days;
3) make batching: a that keeps healthy, take Ligusticum wallichii, the root of large-flowered skullcap, radix achyranthis bidentatae, the bark of eucommia, cassia seed, ilex pubescens, corn stigma and Herba Siegesbeckiae successively, clean post-drying, be then crushed to 200 ~ 300 orders with after microwave irradiation 30 ~ 60s, obtain herb powder, for subsequent use; B, in obtained herb powder, add the water of herb powder gross mass 5 ~ 10 times, big fire fire of larding speech with literary allusions after boiling boils 45 ~ 60min, filters, gets filtrate, for subsequent use; C, by obtained filtrate under vacuum, be condensed into the thick paste (50 DEG C) that relative density is 1 ~ 2g/ml, cooling, i.e. obtained health care batching;
4) seasoning: get laver, after cleaning, cold water soak 20min; To drain the oil quick-fried after again onion being shredded, then add laver and heat together with condiment and boil, then add step 2) the olive cure that makes, stir, add natural antiseptic agent after being cooled to normal temperature, mixing, obtains olive paste;
5) pack, sterilization: by step 4) obtained olive paste aseptically carries out vacuum packaging, then carries out sterilization with microwave irradiation 30 ~ 45min, namely obtains finished product.
2. the production technology of health blood pressure lowering olive paste according to claim 1, is characterized in that: step 1) in, described condiment is mixed by vegetable oil, white sugar, salt and the vinegar weight ratio according to 2 ~ 4:1 ~ 2:5 ~ 7:2 ~ 3.
3. the production technology of health blood pressure lowering olive paste according to claim 2, is characterized in that: described vegetable oil is olive oil or sesame oil.
4. the production technology of health blood pressure lowering olive paste according to claim 1, is characterized in that: step 1) in, described natural antiseptic agent by lavender, thyme, Chinese cassia tree, Grape Skin and the leaf of bamboo by etc. weight portion be mixed.
5. the production technology of health blood pressure lowering olive paste according to claim 1, is characterized in that: step 2) in, the temperature of sealed pickling is 15 ~ 22 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510780663.4A CN105433349A (en) | 2015-11-13 | 2015-11-13 | Production technology of olive tapenade for health care and blood pressure reduction |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510780663.4A CN105433349A (en) | 2015-11-13 | 2015-11-13 | Production technology of olive tapenade for health care and blood pressure reduction |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433349A true CN105433349A (en) | 2016-03-30 |
Family
ID=55544344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510780663.4A Pending CN105433349A (en) | 2015-11-13 | 2015-11-13 | Production technology of olive tapenade for health care and blood pressure reduction |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433349A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616897A (en) * | 2017-02-28 | 2017-05-10 | 浦北县龙腾食品有限公司 | Preparation method for olive meat sauce |
| CN106889571A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of russule olive paste |
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN107788497A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste and preparation method thereof |
| CN107788474A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste |
| CN107897814A (en) * | 2017-11-27 | 2018-04-13 | 茂名市家家食品有限公司 | A kind of Siraitia grosvenorii chrysanthemum olive paste |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073618A (en) * | 2006-05-16 | 2007-11-21 | 霍承宝 | Method for treating hypertension |
| CN103005343A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of soy-preserved lettuce |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN104489630A (en) * | 2014-12-25 | 2015-04-08 | 四川理工学院 | Preservation method of flour paste |
| CN104839717A (en) * | 2015-05-24 | 2015-08-19 | 黄如生 | Mango jam and preparation method thereof |
-
2015
- 2015-11-13 CN CN201510780663.4A patent/CN105433349A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073618A (en) * | 2006-05-16 | 2007-11-21 | 霍承宝 | Method for treating hypertension |
| CN103005343A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of soy-preserved lettuce |
| CN103039917A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Preparation method of spicy black pickled vegetable |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN104489630A (en) * | 2014-12-25 | 2015-04-08 | 四川理工学院 | Preservation method of flour paste |
| CN104839717A (en) * | 2015-05-24 | 2015-08-19 | 黄如生 | Mango jam and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616897A (en) * | 2017-02-28 | 2017-05-10 | 浦北县龙腾食品有限公司 | Preparation method for olive meat sauce |
| CN106889571A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of russule olive paste |
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN107788497A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste and preparation method thereof |
| CN107788474A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste |
| CN107897814A (en) * | 2017-11-27 | 2018-04-13 | 茂名市家家食品有限公司 | A kind of Siraitia grosvenorii chrysanthemum olive paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433349A (en) | Production technology of olive tapenade for health care and blood pressure reduction | |
| KR101090284B1 (en) | Tonic comprising red ginseng and deer antlers extracts and manufacturing method thereof | |
| KR20160087114A (en) | Food additive containing flowers | |
| CN104186771A (en) | Healthy green tea and processing method thereof | |
| CN106901122A (en) | A kind of houttuynia honeysuckle flower beverage particles and preparation method thereof | |
| KR101202988B1 (en) | Healthy beverage and its manufacturing method | |
| KR20180026674A (en) | Medicinal herb beverages including Saururus chinensis and manufacturing method thereof | |
| CN104783210A (en) | Lucid ganoderma medicated-diet duck and production method thereof | |
| CN104522768B (en) | A kind of Herba Cymbopogonis Citrari series beverage and preparation method thereof | |
| CN109430612A (en) | A kind of date-wolfberry fruit juice and its production method | |
| KR101102831B1 (en) | A manufacturing method of functional foods for natural drugstuff and thereby natural drugstuff | |
| KR20170062846A (en) | Medicinal herb beverages including Saururus chinensis and manufacturing method thereof | |
| CN106954851A (en) | - kind of radix tetrastigme food | |
| KR20120071858A (en) | Fermented extract of garlic and manufacturing process of the same | |
| CN102309047A (en) | Formula of mung bean-traditional Chinese medicine compound beverage capable of cleansing and protecting liver and preparation technique | |
| KR101647917B1 (en) | Chestnut medicinal wine having extract of stachys sieboldii and methods for manufacturing thereof | |
| KR20110131143A (en) | Health noodle manufacturing method containing audi and herbal composition and health noodle manufactured therefrom | |
| KR20120008263A (en) | Manufacturing method of liquid cactus beverage | |
| CN104273261A (en) | Life-prolonging and life-nourishing health Chinese herbal tea drink and preparation method thereof | |
| KR102215936B1 (en) | Functional Food Composition Ssangwhatang for Fatigue Recovery comprising Chestnut and Manufacturing method of thereof | |
| CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
| KR102491108B1 (en) | Manufacturing process for rice syrup by using red ginseng and red ginseng rice syrup thereby the same that | |
| CN108853354A (en) | For qi-blood deficiency and beautifying face and moistering lotion composition and preparation method and purposes | |
| KR101261888B1 (en) | A manufacturing method of foods for natural drugstuff for there by natural drugstuff | |
| KR102340979B1 (en) | Preparation method of soup for jujube milmyeon and preparation method of jujube milmyeon using the same that |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160330 |