CN106235153A - A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii - Google Patents

A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii Download PDF

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Publication number
CN106235153A
CN106235153A CN201610613533.6A CN201610613533A CN106235153A CN 106235153 A CN106235153 A CN 106235153A CN 201610613533 A CN201610613533 A CN 201610613533A CN 106235153 A CN106235153 A CN 106235153A
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China
Prior art keywords
bulbus allii
brewed
flos lonicerae
parts
local flavor
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CN201610613533.6A
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Chinese (zh)
Inventor
陈光涛
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陈光涛
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Priority to CN201610613533.6A priority Critical patent/CN106235153A/en
Publication of CN106235153A publication Critical patent/CN106235153A/en

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Abstract

A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii.Specifically include: with fresh Bulbus Allii as raw material, and form with Flos Lonicerae extractive solution is brewed.By implementing the present invention, than traditional Bulbus Allii of pickling, the present invention had both added the local flavor of Bulbus Allii mouthfeel, keeps again the fresh, tender and crisp of Bulbus Allii, and nutrition is not run off, be also not added with any preservative, was the food of a kind of safety and Health.

Description

A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii

Technical field

The present invention relates to field of food, particularly to the preparation method of a kind of Flos Lonicerae local flavor Bulbus Allii.

Background technology

Germany Bulbus Allii Gothic doctor Lin of institute director introduces a few days ago, and it is healthy that Bulbus Allii contains 400 multiple beneficial Material big, wherein containing volatile oil about 0.2%, oil is mainly composed of allicin, there is bactericidal action, be contained in Bulbus Allii Alliin by big allinase effect hydrolyze produce.Still containing multiple pi-allyl, propyl group and the sulfide compound etc. of methyl composition, as Really people would like to live 90 years old, and Bulbus Allii should be the element of food.Bulbus Allii is referred to as " healthy patron saint ", in Germany, several Everybody likes eating Bulbus Allii, and Year's consumption, more than 8000 tons, the most often holds Europe Bulbus Allii joint.

Bulbus Allii is warm in nature, acrid in the mouth, enters spleen, stomach, lung meridian;Warming middle-JIAO row is stagnant, removing toxic substances, parasite killing;Main coldness and pain in the epigastrium, dysentery, have loose bowels, lung Consumptive disease, pertussis, flu, carbuncle furuncle and phyma poison, acute appendicitis, tinea skin ulcer, snake bite and insect sting, ancylostomiasis, enterobiasis, leukorrhagia pudendal pruritus, malaria, sore throat, Edema.

In strong disinfecting Bulbus Allii, sulfur-containing compound has strong antibacterial and anti-inflammation functions, to multiple coccus, bacillus, fungus and Virus etc. all have suppression and killing action, are the one that in the natural plants having now been found that, antibacterial action is the strongest.

The elements such as germanium in anti-curing oncoma and cancer Bulbus Allii and selenium can suppress the growth of tumor cell and cancerous cell, experiment to send out Existing, the crowd that cancer incidence is minimum is exactly the crowd that in blood, selenium content is the highest.National Cancer tissue is thought, the whole world In the plant of the most anticancer potentiality, rank first is Bulbus Allii.

Toxin-expelling intestine-cleaning Bulbus Allii can effectively suppress and kill the bacterial virus such as helicobacter pylori causing gastroenteropathy, removes intestinal Stomach noxious substance, stimulating gastrointestinal mucosa, promote appetite, accelerate digestion.

Reduce blood glucose Bulbus Allii and can promote the secretion of insulin, increase the histiocyte absorption to glucose, improve human body Portugal Grape carbohydrate tolerance, reduces rapidly internal blood sugar level, and can kill the various pathogenic bacterias because of infection-induced diabetes, thus effectively prevent With treatment diabetes.

Preventing and treating cardiovascular and cerebrovascular disease Bulbus Allii can prevent the lipidosis in cardiovascular and cerebrovascular vessel, induced tissue fat inside metabolism, Dramatically increase fibrinolytic activity, reduce cholesterol, suppress hematoblastic gathering, reduce plasma concentration, increase arteriole Expansion ratio, promote vasodilation, regulate blood pressure, increase the permeability of blood vessel, thus suppress formation and the prevention of arterial of thrombosis Hardening.Eating 2 ~ 3 lobe Bulbus Alliis every day, be the most easy way of blood pressure lowering, Bulbus Allii can assist in keeping the suitable of internal a kind of enzyme Quantity and avoid the occurrence of hypertension.

Trace element-selenium in liver function protecting Bulbus Allii, by participating in the aerobic metabolism of blood, removes toxin, alleviates liver Removing toxic substances burden, thus reach liver-protective purpose.

Vigorous energy Bulbus Allii can effectively supplement kidney desired substance, improves the disease weak all over caused because of deficiency of kidney-QI Shape, and the generation of sperm can be promoted, make sperm quantity increase.

Preventing cold Bulbus Allii cries containing one the Capsaicin of " allyl sulfides ", pathogen and parasite are had good killing The effect of going out, can preventing cold, alleviate fever, cough, have sore throat and the cold symptoms such as nasal obstruction.

The north of China tradition having pickled Bulbus Allii among the people, has soy sauce to salt down Bulbus Allii, is more with the laba garlic of vinegar, the most useful The garlic in syrup of sugar bubble, and the sugar-vinegar garlic of vinegar is added with sugar, it has long been known that, Bulbus Allii is the Fungicidal substance of a kind of strength, to carefully While bacterium, mycete have powerful killing action, the garlicin in Bulbus Allii also has the effect of suppression kinds of tumor cells, special Not being to aid in suppressing the propagation of stomach cancer cell, Bulbus Allii also has certain immunological enhancement, such as has promotion in animal experiment The activity of natural killer cell, improves the activity of peritoneal macrophages, promotes the effects such as T lymphocyte transformation.

By the result of China Shaanxi Province's related assays report, join in the sugar-vinegar garlic that bread soaked with mutton is eaten sugary about 5%, containing acid 2%, Saliferous about 5%.Mouthfeel based on acid, salty comfortable mouth.The laba garlic that family salts down with pure vinegar is sugary all little with salt, is about acid 2%, sugar 2%, the appearance of salt 2%.The research of China Agricultural University finds, the extracting solution of sugar-vinegar garlic has certain antioxidant activity, And HL-60 human leukemia cell, MDA-MB human breast cancer cell, BGC-823 gastric carcinoma cells are had and significantly suppresses to make With.Visible, although through brewed, the health-care components in Bulbus Allii remains able to part and plays a role.

Summary of the invention

It is an object of the invention to provide the preparation method of a kind of Flos Lonicerae local flavor Bulbus Allii.Specifically include: with fresh Bulbus Allii be Raw material, and form with Flos Lonicerae extractive solution is brewed.

By implementing the present invention, than traditional Bulbus Allii of pickling, the present invention had both added the local flavor of Bulbus Allii mouthfeel, had protected again Hold the fresh, tender and crisp of Bulbus Allii, and nutrition is not run off, be also not added with any preservative, be the food of a kind of safety and Health.

The present invention is achieved through the following technical solutions, and specifically includes: with fresh Bulbus Allii as raw material, and extract with Flos Lonicerae Vacuole system forms.

Described semi-finished product Bulbus Allii preparation method is as follows:

(1) Feedstock treating:

1. buy fresh Bulbus Allii, remove crust, retain the tender skin of two to three, Bulbus Allii;

2. remove garlic sprouts major part, retain 1-2 centimetre of Bulbus Allii top garlic sprouts;

3. prune and calculate Bulbus Allii root, see white portion;

4. the Bulbus Allii handled well is placed in clear water and clean totally;

(2) sodium-chloride water solution immersion treatment: clean Bulbus Allii is placed in the container such as glass drying oven or watt hilllock of 50L, Xiang Rong Adding in device in the sodium-chloride water solution of 8-10mol and soak 72 hours, soaking temperature controls at 20-25 DEG C, within every 24 hours, changes Soak;

(3) semi-finished product: pulled out by the Bulbus Allii after immersion treatment, put into and carry out in ventilated chamber drying process.

Described brewed preparation method for material is as follows:

(1) composition of infusion material and proportioning: 6 parts of Rhizoma Zingiberis Recens, Zanthoxylum schinifolium 3 parts, Fructus Capsici 7 parts, monosodium glutamate 2 parts, white sugar 5 parts, refined Fine salt 5 parts, vegetable oil 12 parts, Flos Lonicerae extractive solution 60 parts;

(2) preparation method:

1. Rhizoma Zingiberis Recens and Fructus Capsici are chopped to powder, vegetable oil is heated to 50-60 degree, successively by Rhizoma Zingiberis Recens, Zanthoxylum schinifolium, red peppery Green pepper, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry 1-2 minute;

2. Flos Lonicerae extractive solution is poured into heated and boiled 5 minutes in the above-mentioned dispensing stir-fried.

The preparation method of described Flos Lonicerae local flavor Bulbus Allii is as follows:

(1) raw material composition and proportioning: Bulbus Allii bar 1 part, 5 parts of brewed material;

(2) brewed program: above-mentioned Bulbus Allii is placed in glass or watt hilllock container of a clean anhydrous 50L, will fall in brewed material Entering to fill in the container of Bulbus Allii, brewed liquid is as the criterion to flood Bulbus Allii, sealed container port brewed 20 days;

(3) finished product packing: got from brewed material by Bulbus Allii, subpackage is to 0.06-0.08 millimeters thick high temperature sterilization according to quantity In PE bag, pump air in bag, and heat sealing with vacuum sealer, thus prepare the Bulbus Allii of Flos Lonicerae local flavor.

The Bulbus Allii goods sense the most crisp, fragrant and pleasant to taste that the present invention manufactures, possibly together with the fragrant and sweet local flavor of a Flos Lonicerae wind, meets Mass food and drink demand.

Detailed description of the invention

In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the embodiment side to the present invention Method further illustrates.

Embodiment: carry out according to lower example step.

The manufacture method of described semi-finished product Bulbus Allii:

(1) Feedstock treating:

Buy fresh Bulbus Allii, remove crust, retain the tender skin of two to three, Bulbus Allii, remove garlic sprouts major part, retain Bulbus Allii top Bulbus Allii Seedling 1-2 centimetre, calculation Bulbus Allii root of pruning, see white portion, place in clear water and clean totally;

(2) sodium-chloride water solution immersion treatment: clean Bulbus Allii is placed in the container such as glass drying oven or watt hilllock of 50L, Xiang Rong Adding in device in the sodium-chloride water solution of 8-10mol and soak 72 hours, soaking temperature controls at 20-25 DEG C, within every 24 hours, changes Soak;

(3) semi-finished product: pulled out by the Bulbus Allii after immersion treatment, put into and carry out in ventilated chamber drying process.

Described brewed preparation method for material is as follows:

(1) composition of infusion material and proportioning: 6 parts of Rhizoma Zingiberis Recens, Zanthoxylum schinifolium 3 parts, Fructus Capsici 7 parts, monosodium glutamate 2 parts, white sugar 5 parts, refined Fine salt 5 parts, vegetable oil 12 parts, Flos Lonicerae extractive solution 60 parts;

(2) preparation method:

Rhizoma Zingiberis Recens and Fructus Capsici are chopped to powder, vegetable oil are heated to 50-60 degree, successively by Rhizoma Zingiberis Recens, Zanthoxylum schinifolium, Fructus Capsici, White sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry 1-2 minute, are then carried by Flos Lonicerae Take liquid and pour heated and boiled 5 minutes in the above-mentioned dispensing stir-fried into.

The preparation method of described Flos Lonicerae local flavor Bulbus Allii is as follows:

(1) raw material composition and proportioning: Bulbus Allii bar 1 part, 5 parts of brewed material;

(2) brewed program: above-mentioned Bulbus Allii is placed in glass or watt hilllock container of a clean anhydrous 50L, will fall in brewed material Entering to fill in the container of Bulbus Allii, brewed liquid is as the criterion to flood Bulbus Allii, sealed container port brewed 20 days;

(3) finished product packing: got from brewed material by Bulbus Allii, subpackage is to 0.06-0.08 millimeters thick high temperature sterilization according to quantity In PE bag, pump air in bag, and heat sealing with vacuum sealer, thus prepare the Bulbus Allii of Flos Lonicerae local flavor.

Bulbus Allii infusion technology provided by the present invention, technique is simple, produces equipment common, convenient for production, can realize scale Produce.

For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes Shape and improvement, these also should be regarded as protection scope of the present invention, and these are all without affecting effect that the present invention implements and patent Practicality.

Claims (7)

1. it is an object of the invention to provide the preparation method of a kind of Flos Lonicerae local flavor Bulbus Allii, specifically include: be former with fresh Bulbus Allii Material, and form with Flos Lonicerae extractive solution is brewed.
2., by implementing the present invention, than traditional Bulbus Allii of pickling, the present invention had both added the local flavor of Fructus Cucumidis sativi mouthfeel, had kept again Bulbus Allii fresh, tender and crisp, and nutrition is not run off, and is also not added with any preservative, is the food of a kind of safety and Health.
3. the present invention is achieved through the following technical solutions, and specifically includes: with fresh Bulbus Allii as raw material, and use Flos Lonicerae extractive solution Brewed form.
4. the semi-finished product Bulbus Allii preparation method described in is as follows:
(1) Feedstock treating:
1. buy fresh Bulbus Allii, remove crust, retain the tender skin of two to three, Bulbus Allii;
2. remove garlic sprouts major part, retain 1-2 centimetre of Bulbus Allii top garlic sprouts;
3. prune and calculate Bulbus Allii root, see white portion;
4. the Bulbus Allii handled well is placed in clear water and clean totally;
(2) sodium-chloride water solution immersion treatment: clean Bulbus Allii is placed in the container such as glass drying oven or watt hilllock of 50L, Xiang Rong Adding in device in the sodium-chloride water solution of 8-10mol and soak 72 hours, soaking temperature controls at 20-25 DEG C, within every 24 hours, changes Soak;
(3) semi-finished product: pulled out by the Bulbus Allii after immersion treatment, put into and carry out in ventilated chamber drying process.
5. the brewed preparation method for material described in is as follows:
(1) composition of infusion material and proportioning: 6 parts of Rhizoma Zingiberis Recens, Zanthoxylum schinifolium 3 parts, Fructus Capsici 7 parts, monosodium glutamate 2 parts, white sugar 5 parts, refined Fine salt 5 parts, vegetable oil 12 parts, Flos Lonicerae extractive solution 60 parts;
(2) preparation method:
1. Rhizoma Zingiberis Recens and Fructus Capsici are chopped to powder, vegetable oil is heated to 50-60 degree, successively by Rhizoma Zingiberis Recens, Zanthoxylum schinifolium, red peppery Green pepper, white sugar, purified fine salt add to stir-fry in vegetable oil 4-6 minutes, are then placed in monosodium glutamate and stir-fry 1-2 minute;
2. Flos Lonicerae extractive solution is poured into heated and boiled 5 minutes in the above-mentioned dispensing stir-fried.
6. the preparation method of the Flos Lonicerae local flavor Bulbus Allii described in is as follows:
(1) raw material composition and proportioning: Bulbus Allii bar 1 part, 5 parts of brewed material;
(2) brewed program: above-mentioned Bulbus Allii is placed in glass or watt hilllock container of a clean anhydrous 50L, will fall in brewed material Entering to fill in the container of Bulbus Allii, brewed liquid is as the criterion to flood Bulbus Allii, sealed container port brewed 20 days;
(3) finished product packing: got from brewed material by Bulbus Allii, subpackage is to 0.06-0.08 millimeters thick high temperature sterilization according to quantity In PE bag, pump air in bag, and heat sealing with vacuum sealer, thus prepare the Bulbus Allii of Flos Lonicerae local flavor.
7. the Bulbus Allii goods sense the most crisp, fragrant and pleasant to taste that the present invention manufactures, possibly together with the fragrant and sweet local flavor of a Flos Lonicerae wind, meets big Many dietary requirements.
CN201610613533.6A 2016-08-01 2016-08-01 A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii CN106235153A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107048284A (en) * 2017-06-18 2017-08-18 杨胜 One kind decompression reducing blood lipid sugar-vinegar garlic and preparation method thereof
CN107173751A (en) * 2017-06-18 2017-09-19 杨胜 A kind of beautifying face and moistering lotion sugar-vinegar garlic and preparation method thereof
CN107183617A (en) * 2017-06-18 2017-09-22 杨胜 A kind of benefiting qi and nourishing blood sugar-vinegar garlic and preparation method thereof
CN107183619A (en) * 2017-06-18 2017-09-22 杨胜 A kind of sugar-vinegar garlic for improving memory and preparation method thereof
CN107183618A (en) * 2017-06-18 2017-09-22 杨胜 A kind of sugar-vinegar garlic for improving immunity and preparation method thereof
CN107183616A (en) * 2017-06-18 2017-09-22 杨胜 One kind weight reducing fat reducing sugar-vinegar garlic and preparation method thereof
CN107242499A (en) * 2017-06-18 2017-10-13 杨胜 A kind of sugar-vinegar garlic of preventing cold and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1823622A (en) * 2005-02-25 2006-08-30 张凤鸣 Health care burdock pickles
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes
CN103652745A (en) * 2013-11-25 2014-03-26 魏春 Preparation method for vinegar-pepper portulaca oleracea salted vegetable

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1823622A (en) * 2005-02-25 2006-08-30 张凤鸣 Health care burdock pickles
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes
CN103652745A (en) * 2013-11-25 2014-03-26 魏春 Preparation method for vinegar-pepper portulaca oleracea salted vegetable

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107048284A (en) * 2017-06-18 2017-08-18 杨胜 One kind decompression reducing blood lipid sugar-vinegar garlic and preparation method thereof
CN107173751A (en) * 2017-06-18 2017-09-19 杨胜 A kind of beautifying face and moistering lotion sugar-vinegar garlic and preparation method thereof
CN107183617A (en) * 2017-06-18 2017-09-22 杨胜 A kind of benefiting qi and nourishing blood sugar-vinegar garlic and preparation method thereof
CN107183619A (en) * 2017-06-18 2017-09-22 杨胜 A kind of sugar-vinegar garlic for improving memory and preparation method thereof
CN107183618A (en) * 2017-06-18 2017-09-22 杨胜 A kind of sugar-vinegar garlic for improving immunity and preparation method thereof
CN107183616A (en) * 2017-06-18 2017-09-22 杨胜 One kind weight reducing fat reducing sugar-vinegar garlic and preparation method thereof
CN107242499A (en) * 2017-06-18 2017-10-13 杨胜 A kind of sugar-vinegar garlic of preventing cold and preparation method thereof

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Application publication date: 20161221