CN107801937A - A kind of vinegar jujube - Google Patents
A kind of vinegar jujube Download PDFInfo
- Publication number
- CN107801937A CN107801937A CN201711013938.7A CN201711013938A CN107801937A CN 107801937 A CN107801937 A CN 107801937A CN 201711013938 A CN201711013938 A CN 201711013938A CN 107801937 A CN107801937 A CN 107801937A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- fresh dates
- sugar
- jujube
- ginger
- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of vinegar jujube, belongs to Fruit quality technical field, including raw material：Fresh dates, vinegar, 10 20 parts of sugar, ginger, sweet osmanthus；Comprise the following steps：Ginger is ground to be mixed with vinegar and sugar, and cooking liquid is made；Fresh dates after steaming are put into and cooked in liquid, 6 12h are soaked at 40 60 DEG C, sweet osmanthus is added, boils 1 2h jointly；It is that 50 60% formation concentrates are standby to cook liquid and be concentrated into sugar content；Will be cooled to that room temperature fresh dates are quick-frozen at 18 ~ 30 DEG C, by concentrate be wrapped in it is quick-frozen after fresh dates on, finished product is obtained after low temperature drying；The present invention fully combines the beneficiating ingredient of vinegar, ginger, jujube, improves the daily intake of beneficiating ingredient in vinegar；The absorption of beneficiating ingredient in vinegar is fully improved, meanwhile, both, which combine to have, improves body's immunity, improves blood circulation, improves to cardiac and cerebral blood-supply, oxygen delivery capacity, improve cell, tissue physiology's function, have certain effect to pre- anti-cancer.
Description
Technical field
The invention belongs to Fruit quality technical field, and in particular to a kind of vinegar jujube.
Background technology
Jujube is the ripening fruits of Rhamnaceae plant jujube,《Sheng Nong's herbal classic》Record, jujube is sweet, mild-natured, nontoxic, relaxes medicine
Property, long term usage, which is made light of one's life by commiting suicide, promotes longevity.Jujube has the good reputation at " natural complex ball " sunset.China's traditional medicine thinks that jujube is blood-nourishing invigorating the spleen
First-class tonic, often feeding can reach nourishing qi and blood, the purpose of strong body.Modern study shows that jujube contains abundant albumen
Matter, carbohydrate, organic acid, fat, several amino acids, vitamin, trace element, ring gland former times acid and alkaloid, soap examination, flavones etc. are sought
Form part.It is demonstrated experimentally that jujube can be used for preventing and treating hepatitis, pulmonary tuberculosis, women's climacteric syndrome etc., to the person of having a delicate constitution particularly
Suitably.
Contain multiple efficacies composition in vinegar, have fatigue-relieving, hypoglycemic, reducing blood lipid, hypotensive, anti-oxidant, anti-aging,
The physiological functions such as antibacterial, anticancer and pre- anti-osteoporosis, as health food and medicine, there is wide DEVELOPMENT PROSPECT.Vinegar
《Compendium of Materia Medica》In have the record of " detumescence pain, aproll gas, pathogenic toxin killing, all medicine of reason ".Vinegar is warm-natured, sour, people liver, stomach, tool,
Dissipate dysentery, detumescence, removing toxic substances, desinsection, help digestion except product etc. function, medicine vinegar side is a lot of at all times, is too numerous to enumerate.Volatility in vinegar
Organic acid has orectic function, can significantly improve the secretory volume of gastric juice.Clinical report, vinegar have improvement hepatitis appetite
Depressed effect.Vinegar can also prevent and treat diarrhoea diarrhea.Often intake vinegar can be such that glucose extends in gastric transit time, thus push away
The time that late Postprandial peak glucose occurs, amount of insulin secretion about reduces 20% in blood, has relaxed the drastically change of blood glucose after having eaten
Change, suppress the elevated effect of blood glucose value so as to play.
But current vinegar is mainly still received as flavouring by consumers in general, and the benefit materials in vinegar are really inhaled by human body
The amount of receipts is seldom, and jujube and vinegar are combined, and can fully improve the absorption of beneficiating ingredient in vinegar, meanwhile, both combine to have and improved
Body's immunity, improve blood circulation, improve to cardiac and cerebral blood-supply, oxygen delivery capacity, cell, tissue physiology's function are improved, to pre-
Anti-cancer has certain effect.
The content of the invention
A kind of overcome the deficiencies in the prior art of the present invention, there is provided vinegar jujube.
The technical solution adopted in the present invention is：Fresh dates 10-30 parts, vinegar 30-60 parts, sugared 10-20 parts, ginger 5-10 parts,
Sweet osmanthus 1-3 parts；Comprise the following steps：
1）It is enucleated after fresh dates are cleaned, steams 10-30min；
2）After ginger is ground, mixed with vinegar and sugar, cooking liquid is made；
3）Fresh dates after steaming are put into and cooked in liquid, after soaking 6-12h at 40-60 DEG C, sweet osmanthus is added, boils 1- jointly
2h；
4）Fresh dates after cooking are taken out, cold-zone to room temperature；It is that 50-60% formation concentrates are standby to cook liquid and be concentrated into sugar content；
5）Will be cooled to that room temperature fresh dates are quick-frozen at -18 ~ -30 DEG C, by concentrate be wrapped in it is quick-frozen after fresh dates on, after low temperature drying
Obtain finished product.
Described sugar is brown sugar.
Described vinegar is solid brewing vinegar.
Compared with prior art the invention has the advantages that：
1）The present invention uses immersion, quick-frozen, parcel, the process combination dried, and the beneficiating ingredient of vinegar, ginger, jujube is fully combined,
The daily intake of beneficiating ingredient in vinegar can be improved.
2）Jujube and vinegar are combined, can fully improve the absorption of beneficiating ingredient in vinegar, meanwhile, both, which combine, has raising machine
Body immunity function, improve blood circulation, improve to cardiac and cerebral blood-supply, oxygen delivery capacity, improve cell, tissue physiology's function, to prevention
Cancer has certain effect.
Embodiment
Technical scheme is described in detail with reference to embodiment, but protection domain is not limited by this.
Embodiment 1
Weigh following raw material：Fresh dates 10kg, mature vinegar 30kg, brown sugar 10kg, ginger 5kg, sweet osmanthus 1kg；Comprise the following steps：
1）It is enucleated after fresh dates are cleaned, steams 10min；
2）After ginger is ground, mixed with mature vinegar and sugar, cooking liquid is made；
3）Fresh dates after steaming are put into and cooked in liquid, after soaking 6h at 40 DEG C, sweet osmanthus is added, boils 1h jointly；
4）Fresh dates after cooking are taken out, cold-zone to room temperature；It is that 50% formation concentrate is standby to cook liquid and be concentrated into sugar content；
5）Will be cooled to that room temperature fresh dates are quick-frozen at -18 DEG C, by concentrate be wrapped in it is quick-frozen after fresh dates on, obtained after low temperature drying
Finished product.
Embodiment 2
Weigh following raw material：Fresh dates 30kg, Oryza glutinosa vinegar 60kg, white granulated sugar 20kg, ginger 10kg, sweet osmanthus 3kg；Including following step
Suddenly：
1）It is enucleated after fresh dates are cleaned, steams 30min；
2）After ginger is ground, mixed with Oryza glutinosa vinegar and sugar, cooking liquid is made；
3）Fresh dates after steaming are put into and cooked in liquid, after soaking 12h at 60 DEG C, sweet osmanthus is added, boils 2h jointly；
4）Fresh dates after cooking are taken out, cold-zone to room temperature；It is that 60% formation concentrate is standby to cook liquid and be concentrated into sugar content；
5）Will be cooled to that room temperature fresh dates are quick-frozen at -30 DEG C, by concentrate be wrapped in it is quick-frozen after fresh dates on, obtained after low temperature drying
Finished product.
Embodiment 3
Weigh following raw material：Fresh dates 20kg, vinegar 45kg, sugared 15kg, ginger 7kg, sweet osmanthus 2kg；Comprise the following steps：
1）It is enucleated after fresh dates are cleaned, steams 20min；
2）After ginger is ground, mixed with vinegar and sugar, cooking liquid is made；
3）Fresh dates after steaming are put into and cooked in liquid, after soaking 9h at 50 DEG C, sweet osmanthus is added, boils 1.5h jointly；
4）Fresh dates after cooking are taken out, cold-zone to room temperature；It is that 55% formation concentrate is standby to cook liquid and be concentrated into sugar content；
5）Will be cooled to that room temperature fresh dates are quick-frozen at -24 DEG C, by concentrate be wrapped in it is quick-frozen after fresh dates on, obtained after low temperature drying
Finished product.
Above content is to combine the further description that specific preferred embodiment is done to the present invention, it is impossible to is assert
The embodiment of the present invention is only limitted to this, for general technical staff of the technical field of the invention, is not taking off
On the premise of from the present invention, some simple deduction or replace can also be made, should all be considered as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (3)
1. a kind of vinegar jujube, it is characterised in that including following raw material：Fresh dates 10-30 parts, vinegar 30-60 parts, sugared 10-
20 parts, ginger 5-10 parts, sweet osmanthus 1-3 parts；Comprise the following steps：
1）It is enucleated after fresh dates are cleaned, steams 10-30min；
2）After ginger is ground, mixed with vinegar and sugar, cooking liquid is made；
3）Fresh dates after steaming are put into and cooked in liquid, after soaking 6-12h at 40-60 DEG C, sweet osmanthus is added, boils 1- jointly
2h；
4）Fresh dates after cooking are taken out, cold-zone to room temperature；It is that 50-60% formation concentrates are standby to cook liquid and be concentrated into sugar content；
5）Will be cooled to that room temperature fresh dates are quick-frozen at -18 ~ -30 DEG C, by concentrate be wrapped in it is quick-frozen after fresh dates on, after low temperature drying
Obtain finished product.
2. a kind of vinegar jujube according to claim 1, it is characterised in that described sugar is brown sugar.
3. a kind of vinegar jujube according to claim 1, it is characterised in that described vinegar is solid brewing vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711013938.7A CN107801937A (en) | 2017-10-26 | 2017-10-26 | A kind of vinegar jujube |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711013938.7A CN107801937A (en) | 2017-10-26 | 2017-10-26 | A kind of vinegar jujube |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107801937A true CN107801937A (en) | 2018-03-16 |
Family
ID=61593053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711013938.7A Pending CN107801937A (en) | 2017-10-26 | 2017-10-26 | A kind of vinegar jujube |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107801937A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715865A (en) * | 2009-12-07 | 2010-06-02 | 吴军祥 | Apple pear preserved fruit and preparation method thereof |
| CN102511869A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube ginger pulp |
| CN104256034A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Processing method of preserved red date |
| CN105994892A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Processing method of scour and sweet preserved white eggplant |
-
2017
- 2017-10-26 CN CN201711013938.7A patent/CN107801937A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715865A (en) * | 2009-12-07 | 2010-06-02 | 吴军祥 | Apple pear preserved fruit and preparation method thereof |
| CN102511869A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube ginger pulp |
| CN104256034A (en) * | 2014-09-24 | 2015-01-07 | 赵聪 | Processing method of preserved red date |
| CN105994892A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Processing method of scour and sweet preserved white eggplant |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180316 |