CN113100415A - Ginger and jujube paste and preparation method thereof - Google Patents
Ginger and jujube paste and preparation method thereof Download PDFInfo
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- CN113100415A CN113100415A CN202110585452.0A CN202110585452A CN113100415A CN 113100415 A CN113100415 A CN 113100415A CN 202110585452 A CN202110585452 A CN 202110585452A CN 113100415 A CN113100415 A CN 113100415A
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- Prior art keywords
- powder
- ginger
- dried
- sesame
- cinnamon
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 58
- 235000008397 ginger Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 244000273928 Zingiber officinale Species 0.000 title 1
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 76
- 241000234314 Zingiber Species 0.000 claims abstract description 57
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 33
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 32
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 32
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 32
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 32
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 32
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 32
- 210000000582 semen Anatomy 0.000 claims abstract description 15
- 238000010298 pulverizing process Methods 0.000 claims abstract description 14
- 238000005303 weighing Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000011812 mixed powder Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 241000207961 Sesamum Species 0.000 claims description 32
- 241001247821 Ziziphus Species 0.000 claims description 21
- 239000012467 final product Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 2
- 229940023462 paste product Drugs 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- -1 zingiberenone Chemical compound 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses ginger and jujube paste which comprises the following components: 6-8 parts of old ginger, 2-3 parts of red date, 0.3-0.7 part of medlar, 0.3-0.7 part of sesame, 0.3-0.7 part of cinnamon and 5-7 parts of brown sugar. The invention discloses a preparation method of ginger and jujube paste, which comprises the following steps: weighing: weighing the components in parts by weight; crushing: removing core from fructus Jujubae, and pulverizing into fructus Jujubae powder; respectively pulverizing old ginger, fructus Lycii, semen Sesami, and cortex Cinnamomi into old ginger powder, fructus Lycii powder, semen Sesami powder, and cortex Cinnamomi powder; or removing core from fructus Jujubae, mixing with rhizoma Zingiberis recens, fructus Lycii, semen Sesami, and cortex Cinnamomi, and pulverizing to obtain mixed powder; boiling: adding fructus Jujubae powder, rhizoma Zingiberis recens powder, fructus Lycii powder, semen Sesami powder, cortex Cinnamomi powder and brown sugar or mixed powder and brown sugar into a pot, adding appropriate amount of water, stirring, mixing, and slowly decocting with slow fire to viscous state for about 1-2 hr to obtain paste product.
Description
Technical Field
The invention relates to the field of food processing, in particular to ginger and jujube paste and a preparation method thereof.
Background
The main components of the old ginger are gingerol, zingiberenone, zingerone and the like, and the old ginger has the effects of dispelling cold, warming stomach, warming lung, relieving cough, sterilizing, detoxifying, relieving pain, reducing fat and the like. The red date has high vitamin content and has the effects of nourishing yin, tonifying yang and the like. The fructus Lycii has effects of nourishing liver, replenishing kidney essence, moistening lung, and improving immunity. The sesame has the effects of tonifying liver and kidney, benefiting essence and blood, moistening dryness of intestine, promoting lactation and the like. Cortex Cinnamomi has effects of tranquilizing, relieving pain, lowering heat, and regulating blood pressure. Brown sugar has the effects of tonifying qi and enriching blood, strengthening spleen and warming stomach, relieving pain, promoting blood circulation and removing blood stasis and the like.
Disclosure of Invention
The invention provides ginger and jujube paste and a preparation method thereof.
The invention aims to provide another ginger and jujube paste and a preparation method thereof.
The invention relates to ginger and jujube paste which comprises the following components in parts by weight: 6-8 parts of old ginger, 2-3 parts of red date, 0.3-0.7 part of medlar, 0.3-0.7 part of sesame, 0.3-0.7 part of cinnamon and 5-7 parts of brown sugar.
Preferably, the old ginger is dry old ginger, the red dates are dry red dates, the medlar is dry medlar, the sesame is dry sesame, and the cinnamon is dry cinnamon.
Preferably, the red dates are sun-dried red dates, denucleated and crushed red date powder; the medlar is medlar powder which is dried and crushed; the sesame is sesame powder which is dried and crushed, and the cinnamon is cinnamon powder which is dried and crushed.
The preparation method of the ginger and jujube paste comprises the following steps:
1) weighing: weighing: weighing the components in parts by weight;
2) crushing: removing core from fructus Jujubae, and pulverizing into fructus Jujubae powder; respectively pulverizing old ginger, fructus Lycii, semen Sesami, and cortex Cinnamomi into old ginger powder, fructus Lycii powder, semen Sesami powder, and cortex Cinnamomi powder; or removing core from fructus Jujubae, mixing with rhizoma Zingiberis recens, fructus Lycii, semen Sesami, and cortex Cinnamomi, and pulverizing to obtain mixed powder;
3) boiling: adding red date powder, old ginger powder, medlar powder, sesame powder, cinnamon powder and brown sugar into a pot respectively, or adding mixed powder and brown sugar into the pot respectively; adding appropriate amount of water, stirring, mixing, and slowly decocting with slow fire to obtain thick paste for about 1-2 hr to obtain the final product.
Preferably, the proper amount of water is added in an amount of 1-3 times of the weight of the old ginger.
The invention has the beneficial effects that: the invention develops a ginger and jujube paste product with brand-new traditional Chinese medicine dietary therapy by using red dates, old ginger, medlar, sesame, cinnamon and brown sugar, and the ginger and jujube paste is taken with boiled water. The ginger and jujube paste has the effects of dispelling cold, warming stomach, warming lung, relieving cough, sterilizing, detoxifying, relieving pain, reducing blood fat, nourishing yin, tonifying yang, nourishing liver and kidney, improving immunity, calming nerves, regulating blood pressure, tonifying qi, enriching blood and the like.
Detailed Description
The invention is further illustrated by the following examples:
the first embodiment is as follows:
the invention relates to ginger and jujube paste, which comprises the following components: 6 parts of old ginger, 3 parts of red date, 0.7 part of medlar, 0.7 part of sesame, 0.7 part of cinnamon and 7 parts of brown sugar.
The ginger is dried ginger, the red dates are dried red dates, the medlar is dried medlar, the sesame is dried sesame, and the cinnamon is dried cinnamon.
The red dates are sun-dried red dates, denucleated and crushed red date powder; the medlar is medlar powder which is dried and crushed; the sesame is dried and crushed sesame powder, and the cinnamon is dried and crushed cinnamon powder.
The preparation method of the ginger and jujube paste comprises the following steps:
weighing: weighing the components in parts by weight;
crushing: removing core from fructus Jujubae, and pulverizing into fructus Jujubae powder; respectively pulverizing old ginger, fructus Lycii, semen Sesami, and cortex Cinnamomi into old ginger powder, fructus Lycii powder, semen Sesami powder, and cortex Cinnamomi powder;
boiling: adding red date powder, old ginger powder, medlar powder, sesame powder, cinnamon powder and brown sugar into a pot respectively, and adding water with the weight part of 1 time of that of the old ginger. Then, slowly cooking with slow fire until it is viscous for about 1 hour to obtain the final product of paste.
Example two:
the invention relates to ginger and jujube paste, which comprises the following components: 8 parts of old ginger, 2 parts of red date, 0.3 part of medlar, 0.3 part of sesame, 0.3 part of cinnamon and 5 parts of brown sugar.
The ginger is dried ginger, the red dates are dried red dates, the medlar is dried medlar, the sesame is dried sesame, and the cinnamon is dried cinnamon.
The red dates are sun-dried red dates, denucleated and crushed red date powder; the medlar is medlar powder which is dried and crushed; the sesame is dried and crushed sesame powder, and the cinnamon is dried and crushed cinnamon powder.
The preparation method of the ginger and jujube paste comprises the following steps:
weighing: weighing the components in parts by weight;
crushing: removing core from fructus Jujubae, mixing with rhizoma Zingiberis recens, fructus Lycii, semen Sesami, and cortex Cinnamomi, and pulverizing into powder;
boiling: adding red date powder, old ginger powder, medlar powder, sesame powder, cinnamon powder and brown sugar into a pot, and adding 2 times of water by weight of the old ginger. Then, slowly cooking with slow fire until the paste is viscous, and obtaining the finished product of the paste after about 1.5 hours.
Example three:
the invention relates to ginger and jujube paste, which comprises the following components: 7 parts of old ginger, 2.5 parts of red date, 0.5 part of medlar, 0.5 part of sesame, 0.5 part of cinnamon and 5 parts of brown sugar.
The ginger is dried ginger, the red dates are dried red dates, the medlar is dried medlar, the sesame is dried sesame, and the cinnamon is dried cinnamon.
The red dates are sun-dried red dates, denucleated and crushed red date powder; the medlar is medlar powder which is dried and crushed; the sesame is dried and crushed sesame powder, and the cinnamon is dried and crushed cinnamon powder.
The preparation method of the ginger and jujube paste comprises the following steps:
weighing: weighing the components in parts by weight;
crushing: removing core from fructus Jujubae, and pulverizing into fructus Jujubae powder; respectively pulverizing old ginger, fructus Lycii, semen Sesami, and cortex Cinnamomi into old ginger powder, fructus Lycii powder, semen Sesami powder, and cortex Cinnamomi powder;
boiling: adding red date powder, old ginger powder, medlar powder, sesame powder, cinnamon powder and brown sugar into a pot, and adding 3 times of water by weight of the old ginger. Then, slowly cooking with slow fire until it is viscous for about 2 hours to obtain the final product of paste.
Claims (5)
1. The ginger and jujube paste is characterized by comprising the following components in parts by weight: 6-8 parts of old ginger, 2-3 parts of red date, 0.3-0.7 part of medlar, 0.3-0.7 part of sesame, 0.3-0.7 part of cinnamon and 5-7 parts of brown sugar.
2. The ginger-jujube paste as claimed in claim 1, wherein the old ginger is dried old ginger, the red jujube is dried red jujube, the dried medlar is dried medlar, the sesame is dried sesame, and the cinnamon is dried cinnamon.
3. The ginger-jujube paste as claimed in claim 1, wherein the red jujube is dried red jujube, pitted and crushed red jujube powder; the medlar is medlar powder which is dried and crushed; the sesame is dried and crushed sesame powder, and the cinnamon is dried and crushed cinnamon powder.
4. The method for preparing ginger-jujube paste according to claim 1, characterized by comprising the steps of:
1) weighing: weighing the components in parts by weight;
2) crushing: removing core from fructus Jujubae, and pulverizing into fructus Jujubae powder; respectively pulverizing old ginger, fructus Lycii, semen Sesami, and cortex Cinnamomi into old ginger powder, fructus Lycii powder, semen Sesami powder, and cortex Cinnamomi powder; or removing core from fructus Jujubae, mixing with rhizoma Zingiberis recens, fructus Lycii, semen Sesami, and cortex Cinnamomi, and pulverizing to obtain mixed powder;
3) boiling: adding red date powder, old ginger powder, medlar powder, sesame powder, cinnamon powder and brown sugar into a pot respectively, or adding mixed powder and brown sugar into the pot respectively; adding appropriate amount of water, stirring, mixing, and slowly decocting with slow fire to obtain thick paste for about 1-2 hr to obtain the final product.
5. The method for preparing ginger-jujube paste according to claim 4, wherein the amount of water added is 1-3 times of the amount of old ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110585452.0A CN113100415A (en) | 2021-05-27 | 2021-05-27 | Ginger and jujube paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110585452.0A CN113100415A (en) | 2021-05-27 | 2021-05-27 | Ginger and jujube paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113100415A true CN113100415A (en) | 2021-07-13 |
Family
ID=76723594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110585452.0A Pending CN113100415A (en) | 2021-05-27 | 2021-05-27 | Ginger and jujube paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113100415A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360539A (en) * | 2014-08-31 | 2016-03-02 | 威海秀美生物科技有限公司 | Ginger and jujube paste making method |
| CN105795469A (en) * | 2016-03-18 | 2016-07-27 | 黄丽 | Old ginger paste and manufacturing method thereof |
| CN107874057A (en) * | 2016-09-30 | 2018-04-06 | 天长市地震办公室 | A kind of preparation method of jujube old ginger cream |
| CN110507803A (en) * | 2019-09-20 | 2019-11-29 | 徐州三源医药科技集团有限公司 | A kind of qi and blood reconciles cream and preparation method thereof |
-
2021
- 2021-05-27 CN CN202110585452.0A patent/CN113100415A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360539A (en) * | 2014-08-31 | 2016-03-02 | 威海秀美生物科技有限公司 | Ginger and jujube paste making method |
| CN105795469A (en) * | 2016-03-18 | 2016-07-27 | 黄丽 | Old ginger paste and manufacturing method thereof |
| CN107874057A (en) * | 2016-09-30 | 2018-04-06 | 天长市地震办公室 | A kind of preparation method of jujube old ginger cream |
| CN110507803A (en) * | 2019-09-20 | 2019-11-29 | 徐州三源医药科技集团有限公司 | A kind of qi and blood reconciles cream and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210713 |
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