CN1104049A - Ginger juice honey - Google Patents
Ginger juice honey Download PDFInfo
- Publication number
- CN1104049A CN1104049A CN94103502A CN94103502A CN1104049A CN 1104049 A CN1104049 A CN 1104049A CN 94103502 A CN94103502 A CN 94103502A CN 94103502 A CN94103502 A CN 94103502A CN 1104049 A CN1104049 A CN 1104049A
- Authority
- CN
- China
- Prior art keywords
- honey
- ginger juice
- ginger
- juice
- grams
- 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The composition of the natural health-care ginger-juice honey is that: (weight percentage) 60-90% of natural ginger juice and 10-40% of honey. Said product has functions of cold-relieving, stomach-nourishing, phlegm-resolving, cough-relieving etc.
Description
The present invention is a kind of novel healthy food
Ginger is the vegetables of using always, also is the Chinese medicine of using always, has warming middle energizer to dispel cold, arresting vomiting by using stomachics, effect such as relieving cough and reducing sputum, very popular, but eat very inconveniently, also be difficult for to preserve, ginger is made ginger juice, the ginger juice honey made of compatibility honey is promptly edible convenient again, is easy to again preserve, and features good taste, the characteristics and the effect that have not only kept ginger have increased moistening lung, detoxifcation, defaecation and nourishing conditioning skin and losing function again, are suitable to people of all ages auxotype food.
Technical solution of the present invention is as follows:
A kind of ginger juice honey is made up of following two kinds of components, and its percentage by weight is: ginger juice 0.50～0.90, and honey 0.10～0.50, two kinds of composition weight sums are 100%.
Other details of the present invention and can be clear by reading the example hereinafter encyclopaedize.
Embodiment 1:
Ginger juice 500 grams (50%)
Honey 500 grams (50%)
Total amount be 100% totally 1000 the gram
Embodiment 2:
Ginger juice 900 grams (90%)
Honey 100 grams (10%)
Total amount 100% is totally 1000 grams
Embodiment 3:
Ginger juice 700 grams (70%)
Honey 300 grams (30%)
Total amount 100% is totally 1000 grams
Wherein embodiment 3 is an optimal proportion.
The preparation method of ginger juice honey of the present invention is as follows:
1, getting ginger (aquatic foods) cleans, pulverizes, presses juice, collects ginger juice.
2, ginger juice is placed 3～5 and is removed desizing.
3, silk removes desizing.
4, add honey, stir well.
5, G3 filter bulb suction filtration.
6, be sub-packed in the oral liquid bottle.
7, sterilization.
This ginger juice honey has dispelling cold, is good for the stomach, warming middle energizer to arrest vomiting, remove effects such as phlegm and relieving cough, detoxifcation defaecation, conditioning skin and losing, also can be used for foodstuff flavouring.
Usage and dosage: each 10～30 milliliters, every day 2 times, an amount of as seasoning.
Prove that through animal experiment this product is without any side effects.
Claims (3)
1, a kind of natural ginger juice honey is made up of following component, and each weight percentages of components is:
Ginger juice 0.50～0.90 honey 0.10～0.50
Each composition weight sum is 100%
2,, it is characterized in that described each weight percentages of components is according to the described natural ginger juice honey of claim 1
Ginger juice 0.70～0.85 honey 0.15～0.30
3,, it is characterized in that the percentage of described each composition weight is according to the described natural ginger juice honey of claim 2
Ginger juice 0.70 honey 0.30
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94103502A CN1104049A (en) | 1994-04-18 | 1994-04-18 | Ginger juice honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94103502A CN1104049A (en) | 1994-04-18 | 1994-04-18 | Ginger juice honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1104049A true CN1104049A (en) | 1995-06-28 |
Family
ID=5031114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94103502A Pending CN1104049A (en) | 1994-04-18 | 1994-04-18 | Ginger juice honey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1104049A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029149A (en) * | 2014-12-30 | 2015-11-11 | 青岛佳信食品有限公司 | Ginger powder honey and preparation method thereof |
| CN108498766A (en) * | 2018-03-14 | 2018-09-07 | 韩银 | A kind of Zhike Gao and preparation method thereof |
-
1994
- 1994-04-18 CN CN94103502A patent/CN1104049A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029149A (en) * | 2014-12-30 | 2015-11-11 | 青岛佳信食品有限公司 | Ginger powder honey and preparation method thereof |
| CN108498766A (en) * | 2018-03-14 | 2018-09-07 | 韩银 | A kind of Zhike Gao and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101166896B1 (en) | Manufacturing method for canned goods of alaska pollack of kodari | |
| CN103027096A (en) | Low sucrose content pie | |
| CN1299607C (en) | Oyster product and preparation method thereof | |
| CN105341135A (en) | Beefsteak fresh-keeping method | |
| KR100851913B1 (en) | Seasoning source for marine product and fish | |
| CN1907139A (en) | Crocodile nutritious beverage | |
| CN1806674A (en) | Burdock paste and preparation method thereof | |
| CN1164978A (en) | Garlic drink | |
| CN1104049A (en) | Ginger juice honey | |
| CN1718099A (en) | Pungent sauce with garlic taste and health-care function, and its prodn. method | |
| CN1823604A (en) | Seaweed tea and its preparation method | |
| CN1150307C (en) | Aloe wine and its making process | |
| KR102022890B1 (en) | Compositions of rice cake in hot sauce and manufacturing thereof | |
| CN1212780C (en) | Flavouring | |
| CN1111107A (en) | Dieto-therapeutic chicken and its making method | |
| KR100505507B1 (en) | Method of manufacturing grilled duck garnished and comprising mushrooms and vegetables | |
| CN101044905A (en) | Dried venison with appetite and strengthening spleen function and its preparing process | |
| CN1294826C (en) | Composite cooking edible oil with aroma | |
| CN1947592A (en) | Health-care vinegar beverage and its prepn. method | |
| CN1359643A (en) | Oligose-hippophae rhamnoides beverage | |
| KR101892167B1 (en) | A preparation method of squid products with long term storage | |
| CN1146328C (en) | Sea-buckthorn beverage and food | |
| CN1258991C (en) | Schisandra fruit vine peel seasoning | |
| CN1074668C (en) | Preparation of termite and earthworm | |
| CN1742624A (en) | Liver-nourishing fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |