CN113712182A - Preparation method of ginger, garlic and lemon vinegar cooking juice - Google Patents
Preparation method of ginger, garlic and lemon vinegar cooking juice Download PDFInfo
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- CN113712182A CN113712182A CN202011524266.8A CN202011524266A CN113712182A CN 113712182 A CN113712182 A CN 113712182A CN 202011524266 A CN202011524266 A CN 202011524266A CN 113712182 A CN113712182 A CN 113712182A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a preparation method of ginger, garlic and lemon vinegar cooking juice, which is characterized in that according to the theory of food and medicine homology, ginger, garlic and lemon are respectively squeezed to obtain juice, and the three juices are separately cooked to obtain required solubility cooked juice and vinegar according to the proportion of 1:1.3:0.8:0.2 mixing, stirring once every two hours, utilizing four common food materials to carry out balanced portion proportioning and cooking modulation, then adding a small amount of wheat grain essence to carry out mixing cooking, effectively reducing the spicy and hot property and strong garlic flavor of the ginger garlic, and blending the acidity of the lemon juice and the vinegar to prepare a functional food which is free of sugar, good in taste, light in garlic flavor, low in irritation, mild in temperature and cool, and capable of keeping fit and preventing diseases.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of ginger, garlic and lemon vinegar cooking juice.
Background
Ginger, garlic, lemon and vinegar are common seasonings in life. Wherein, the ginger is pungent in taste and warm in nature, enters lung, spleen and stomach channels, and is rich in gingerol and volatile oil; has effects in inducing sweat, relieving exterior syndrome, strengthening blood vessel, inhibiting cholesterol absorption, preventing accumulation of liver and serum cholesterol, promoting secretion of digestive juice, and stimulating appetite. Garlic, pungent in flavor, warm in nature, entering liver, spleen and stomach meridians, is rich in allicin and volatile oil, has the functions of improving immunity and extremely strong antibiosis and antiphlogosis, and is similar to plant penicillin. Lemon, lemon flavor sour, neutral in nature, entering liver, stomach channel; the vitamin C vitamin B tablet is rich in vitamin groups, Vc, Vb, Vp, potassium, sodium, phosphorus and other trace elements necessary for human bodies; has effects in eliminating phlegm, relieving cough, promoting fluid production, invigorating spleen, and caring skin. Vinegar is sour and sweet in taste, warm in nature, and enters lung, liver and gallbladder meridians; is rich in vitamins, minerals and enzymes, and has effects of resolving food stagnation, promoting appetite, relieving fatigue and softening blood vessel.
Ginger, garlic, lemon and vinegar are called as "three juice-one vinegar" in folk flowage, and the three juice-one vinegar is popular in 2012, and is widely spread as an ancient party in India. The common preparation method in the prior transmission is that ginger and garlic are peeled off, meat of the ginger and the garlic is cut into small pieces and then is squeezed into juice, lemon is peeled off, seeds of the lemon are removed, and the lemon, the garlic and the apple vinegar are squeezed into juice according to the proportion of 1:1:1:1, putting the components of one fourth into a tile pot, boiling with strong fire, stewing with slow fire, cooling, and adding honey. However, the preparation method is too simple to mix and boil the four materials of ginger juice, garlic juice, lemon juice and vinegar together. The mixed juice prepared by the method generally feels to have health-care effects of reducing fat, improving immunity and the like. However, many people have adverse reactions after drinking, which are mainly reflected in easily getting inflamed and inducing gastrointestinal discomfort; some people are sensitive to the smell of ginger and garlic and are hard to accept the smell of ginger and garlic, so the ginger and garlic are healthy.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of ginger, garlic and lemon vinegar cooking juice, which has the advantages of no adverse reaction after eating, safety, health, no sugar addition, good taste, light garlic flavor, low irritation, moderate warm and cool property, health preservation and prevention, greatly limits the popularization and use of the ginger, garlic and lemon vinegar cooking juice by utilizing the traditional preparation method, and can not obviously express the function beneficial to people.
In order to solve the technical problems, the technical solution of the invention is as follows:
a preparation method of ginger, garlic and lemon vinegar cooking juice comprises the following steps:
(1) selection and treatment of raw materials: selecting fresh ginger, garlic and lemon, selecting common vinegar, peeling off garlic skin, cutting off the garlic pedicle part by a knife, cleaning stains on the ginger, reserving ginger skin, and peeling off the lemon and removing seeds;
(2) processing: placing ginger in a ventilated place which can not be exposed to sunlight for slow drying in the shade, controlling ginger peel to have obvious wrinkles, steaming the ginger peel for 2 minutes by 110 ℃ steam, namely placing the ginger peel into ice water with the temperature of 0 ℃ for soaking for one hour, soaking the peeled garlic in warm water with the temperature of 50 ℃ for one hour, and continuously stirring the garlic and the garlic cloves to rub each other during the soaking;
(3) squeezing to obtain juice: slicing the processed ginger and garlic, and squeezing the lemon with seeds removed, the sliced ginger and the sliced garlic by using a juicer respectively to obtain juice;
(4) extracting the essence of wheat and grain: respectively washing wheat and grain with water, keeping a certain temperature and humidity to allow the wheat and grain to sprout, controlling the sprout length to reach 1cm, and extracting to obtain wheat and grain essence.
(5) And (3) cooking: the three kinds of juice of ginger, garlic and lemon obtained by squeezing are respectively cooked by slow fire, the stirring is carried out in a stage in the process, and then the second stage of cooking by strong fire is carried out until the cooking concentration reaches 80 to 85 percent of the original weight after cooking;
(6) mixing three juices and vinegar: mixing ginger, garlic, lemon and vinegar according to the proportion of 1:1.3:0.8: 0.2;
(7) cooling and adding wheat and grain essence: cooling the mixed juice, adding small amount of semen Tritici Aestivi essence, standing at room temperature for 8 hr, and stirring.
(8) Concentration: and (3) injecting the mixed ginger, garlic and lemon vinegar into a high-pressure distillation container, uniformly stirring, heating to 120 ℃, cooking for 15-25 minutes, and cooking the ginger, garlic and lemon vinegar.
(9) Packaging: vacuum packaging the decoction with glass bottle or high oxygen resistant packaging film material, and packaging to obtain the final product.
Further, the ratio of the amount of the wheat and grain essence to the vinegar in the step (7) is 1: 2.
further, in the step (6), the mixing and blending sequence is arranged according to the sequence of the viscosities of the ginger, the garlic and the lemon from large to small when the ginger, the garlic, the lemon and the vinegar are mixed and blended.
Further, in the step (9), the high oxygen resistant packaging film material is a composite aluminum foil.
Further, the vinegar in the step (1) comprises mature vinegar or aromatic vinegar or apple vinegar.
Furthermore, the garlic in the step (1) is single-clove garlic.
Further, the slow fire cooking process in the step (5) requires 2 to 6 hours.
The invention has the beneficial effects that:
1. according to the invention, ginger juice, garlic juice and lemon juice with non-uniform original concentrations are unified by mixing and blending ginger, garlic, lemon and vinegar according to a ratio of 1:1.3:0.8: 0.2; the cold property of the ginger peel and the hot property of the ginger meat are perfectly combined; depositing volatile oil on the surface of garlic clove and weakening; wheat and rice are also main raw materials for brewing wine and vinegar, the extracted essence has the effects of neutralizing the acidity of lemon and vinegar, reducing and alleviating the irritation of intestines and stomach by ginger and garlic, protecting gastrointestinal mucosa, avoiding gastrointestinal discomfort and adverse reaction of easy excessive internal heat after eating, and ensuring healthy eating;
2. through repeated tests, the garlic clove biscuit is made of pure natural herbal food materials, does not contain sugar, is good in taste, light in garlic flavor, low in irritation, flat in warm and cool property, not warm and cool, and can be widely suitable for people with different physiques; meanwhile, the honey-containing health-care tea has a large derivation space, can be prepared into jam by adding honey, can be prepared into sauce-dipping seasonings by adding soy sauce, and can be prepared into various beverages with health-care functions by being dissolved with fruits, flowers and tea. Is a health food with rich nutritive value, and has effects of caring skin and promoting health.
Detailed Description
The present invention will be described in more detail with reference to specific examples. It should be noted that the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
In order to solve the problems that the existing preparation method of the ginger, garlic and lemon vinegar steaming and boiling juice is too simple, and the mixed juice prepared by drinking the method has adverse reaction and is not beneficial to the health of people, the application discloses a preparation method of the ginger, garlic and lemon vinegar steaming and boiling juice,
the method comprises the following steps:
(1) selection and treatment of raw materials: selecting fresh ginger, garlic and lemon, selecting common vinegar, preferably mature vinegar, aromatic vinegar or apple vinegar as the vinegar to peel off garlic skin, preferably, generally adopting single-headed garlic, cutting off the base part of the garlic by a knife, cleaning stains on the ginger, reserving ginger skin, and peeling off seeds of the lemon;
(2) processing: placing ginger in a ventilated place which can not be exposed to sunlight for slow drying in the shade, controlling ginger peel to have obvious wrinkles, steaming the ginger peel for 2 minutes by 110 ℃ steam, namely placing the ginger peel into ice water with the temperature of 0 ℃ for soaking for one hour, soaking the peeled garlic in warm water with the temperature of 50 ℃ for one hour, and continuously stirring the garlic and the garlic cloves to rub each other during the soaking;
(3) squeezing to obtain juice: slicing the processed ginger and garlic, and squeezing the lemon with seeds removed, the sliced ginger and the sliced garlic by using a juicer respectively to obtain juice;
(4) extracting the essence of wheat and grain: respectively washing wheat and grain with water, keeping a certain temperature and humidity to allow the wheat and grain to sprout, and extracting when the sprout grows to 1cm to obtain wheat and grain essence. The wheat and grain essence is wheat and grain protoplasm obtained by extracting buds of wheat and grain after the buds grow on the wheat and grain, namely protoplasm serolasm water prepared from the buds of the wheat and grain, wherein the wheat and grain essence contains nutritional ingredients of the wheat and grain, namely wheat germs and grain germs; the wheat and grain essence is sweet in nature and neutral in taste, and has the functions of invigorating spleen, stomach and liver channel, and is rich in vegetable protein, amylase and vitamin B, and has the effects of promoting digestion, regulating the middle warmer, soothing the liver, regulating qi, enhancing gastrointestinal motility, warming spleen, eliminating stagnation and protecting gastrointestinal mucosa to a certain extent.
(5) And (3) cooking: the three juices of ginger, garlic and lemon obtained by squeezing are respectively cooked by slow fire, the step-by-step stirring is needed in the process, the slow fire cooking process needs 2 to 6 hours, and then the second step of big fire cooking is carried out until the cooking concentration reaches 80 to 85 percent of the weight of the juice after cooking;
(6) mixing three juices and vinegar: mixing ginger, garlic, lemon and vinegar according to a ratio of 1:1.3:0.8:0.2, preferably, the ginger, garlic, lemon and vinegar are mixed and prepared in a mixing order according to the sequence of the viscosities of the ginger, the garlic and the lemon from large to small, for example, when the concentration contrast is that the ginger is larger than the garlic and the lemon is larger than the garlic, the ginger juice is added firstly, then the garlic juice is added, and finally the lemon juice is added;
(7) cooling and adding wheat and grain essence: cooling the mixed juice of the three juices and the vinegar, adding a small amount of wheat and grain essence, standing at normal temperature for 8 hours, and properly stirring, wherein the preferable ratio of the amount of the wheat and grain essence to the vinegar is 1: 2.
(8) Concentration: and (3) injecting the mixed ginger, garlic and lemon vinegar into a high-pressure distillation container, uniformly stirring, heating to 120 ℃, cooking for 15-25 minutes, and cooking the ginger, garlic and lemon vinegar.
(9) Packaging: and (3) carrying out vacuum packaging on the boiled juice by using a glass bottle or by using a high-oxygen-resistance packaging film material, and then carrying out external packaging to obtain a finished product, wherein the high-oxygen-resistance packaging film material is preferably a composite aluminum foil.
The present application further illustrates the invention by reference to a number of examples and comparative examples below.
Comparative example:
peeling fresh ginger and garlic, cutting meat of the ginger and the garlic into small pieces, juicing, peeling lemon, removing seeds, juicing, and mixing the three with apple vinegar according to a ratio of 1:1:1:1, putting the four components into a tile pot, boiling with strong fire, stewing with slow fire, cooling, adding Mel, and making into vinegar decoction.
The first embodiment is as follows:
a preparation method of ginger, garlic and lemon vinegar cooking juice,
the method comprises the following steps:
(1) selection and treatment of raw materials: selecting fresh ginger, garlic and lemon, selecting common vinegar, preferably mature vinegar, aromatic vinegar or apple vinegar as the vinegar to peel off garlic skin, preferably, generally adopting single-headed garlic, cutting off the base part of the garlic by a knife, cleaning stains on the ginger, reserving ginger skin, and peeling off seeds of the lemon;
(2) processing: placing ginger in a ventilated place which can not be exposed to sunlight for slow drying in the shade, controlling ginger peel to have obvious wrinkles, steaming the ginger peel for 2 minutes by 110 ℃ steam, namely placing the ginger peel into ice water with the temperature of 0 ℃ for soaking for one hour, soaking the peeled garlic in warm water with the temperature of 50 ℃ for one hour, and continuously stirring the garlic and the garlic cloves to rub each other during the soaking;
(3) squeezing to obtain juice: slicing the processed ginger and garlic, and squeezing the lemon with seeds removed, the sliced ginger and the sliced garlic by using a juicer respectively to obtain juice;
(4) extracting the essence of wheat and grain: respectively washing wheat and grain with water, keeping a certain temperature and humidity to allow the wheat and grain to sprout, and extracting when the sprout grows to 1cm to obtain wheat and grain essence. The wheat and grain essence is original wheat and grain pulp obtained by extracting buds of wheat and grain after the buds grow, namely original wheat and grain pulp prepared from the buds of the wheat and grain; the wheat and grain essence is sweet in nature and neutral in taste, and has the functions of invigorating spleen, stomach and liver channel, and is rich in vegetable protein, amylase and vitamin B, and has the effects of promoting digestion, regulating the middle warmer, soothing the liver, regulating qi, enhancing gastrointestinal motility, warming spleen, eliminating stagnation and protecting gastrointestinal mucosa to a certain extent.
(5) And (3) cooking: the three squeezed ginger, garlic and lemon juices are respectively cooked by slow fire, the stirring is carried out in a staged manner in the process, the slow fire cooking process needs 2-6 hours, and then the second stage of strong fire cooking is carried out until the cooking concentration reaches 80-85% of the original weight after cooking;
(6) mixing three juices and vinegar: mixing ginger, garlic, lemon and vinegar according to a ratio of 1:1.3:0.8:0.2, preferably, the ginger, garlic, lemon and vinegar are mixed and prepared in a mixing order according to the sequence of the viscosities of the ginger, the garlic and the lemon from large to small, for example, when the concentration contrast is that the ginger is larger than the garlic and the lemon is larger than the garlic, the ginger juice is added firstly, then the garlic juice is added, and finally the lemon juice is added;
(7) cooling and adding wheat and grain essence: cooling the mixed juice of the three juices and the vinegar, adding a small amount of wheat and grain essence, standing at normal temperature for 8 hours, and properly stirring, wherein the preferable ratio of the amount of the wheat and grain essence to the vinegar is 1: 2.
(8) Concentration: and (3) injecting the mixed ginger, garlic and lemon vinegar into a high-pressure distillation container, uniformly stirring, heating to 120 ℃, cooking for 15-25 minutes, and cooking the ginger, garlic and lemon vinegar.
(9) Packaging: and (3) carrying out vacuum packaging on the boiled juice by using a glass bottle or by using a high-oxygen-resistance packaging film material, and then carrying out external packaging to obtain a finished product, wherein the high-oxygen-resistance packaging film material is preferably a composite aluminum foil.
Example two:
the other steps of the second embodiment are the same as those of the first embodiment, except that the three juices and the vinegar are mixed in the step (6): mixing ginger, garlic, lemon and vinegar according to the proportion of 1:1:1: 1.
Example three:
the other steps of the third embodiment are the same as those of the first embodiment except that the three juices and the vinegar are mixed in the step (6): mixing ginger, garlic, lemon and vinegar according to the proportion of 1:1:1: 0.5.
Example four:
the other steps of the fourth example are the same as those of the first example, except that the three juices and the vinegar are mixed in the step (6): mixing ginger, garlic, lemon and vinegar according to the proportion of 1:1.2:1: 0.2.
Example five:
the other steps of the fifth embodiment are the same as those of the first embodiment, and only the processes of extracting the cereal essence and adding the cereal essence in the steps (4) and (7) are omitted.
Example six:
the other steps of the sixth embodiment are the same as those of the first embodiment except that the ratio of the amount of the grain essence and the vinegar in the step (7) is 0.1: 2.
example seven:
the other steps of the sixth embodiment are the same as those of the first embodiment except that the ratio of the amount of the grain essence and the vinegar in the step (7) is 1:1.
through repeated experiments and comparison, most people find that: the ginger, garlic and lemon vinegar cooking juice prepared by the comparative example is sensitive in smell and poor in taste, and has adverse reactions such as belly straining, internal heat and the like in some people, while the ginger, garlic and lemon vinegar cooking juice prepared by the example I is good in taste, light in garlic taste, low in irritation, moderate in warmness and coolness, and not warm or cool. And no adverse reaction occurs. The ginger, garlic and lemon vinegar cooking juice prepared in the second embodiment is sour in taste, is difficult to swallow, and has adverse reactions of gastrointestinal discomfort in a small part of people; the ginger, garlic and lemon vinegar cooking juice prepared in the third embodiment has a slightly sour taste, but the acidity is lower than that of the second embodiment, so that the taste is slightly sour, and adverse reactions hardly occur. By utilizing the fourth embodiment, the prepared ginger, garlic and lemon vinegar cooking juice has good taste, light garlic flavor, low irritation and no temperature or coolness. And no adverse reaction occurs. The ginger, garlic and lemon vinegar cooking juice prepared in the fifth embodiment has a sour taste, is difficult to swallow, and has adverse reactions of gastrointestinal discomfort in a small part of people; the ginger, garlic and lemon vinegar cooking juice prepared in the sixth embodiment has a slightly sour taste, but the acidity is lower than that of the fifth embodiment, and the taste is slightly sour, so that adverse reactions hardly occur; the ginger, garlic and lemon vinegar cooking juice prepared in the seventh embodiment has a heavy cereal flavor and lacks the original flavor of the ginger, garlic and lemon vinegar cooking juice.
Therefore, through the above embodiments and the corresponding effects, it can be concluded that the embodiments are the best solutions. According to the invention, ginger juice, garlic juice and lemon juice with non-uniform original concentrations are unified by mixing and blending ginger, garlic, lemon and vinegar according to a ratio of 1:1.3:0.8: 0.2; the cold property of the ginger peel and the hot property of the ginger meat are perfectly combined; depositing volatile oil on the surface of garlic clove and weakening; wheat and rice are also main raw materials for brewing wine and vinegar, the extracted essence has the effects of neutralizing the acidity of lemon and vinegar, reducing and alleviating the irritation of intestines and stomach by ginger and garlic, protecting gastrointestinal mucosa, avoiding gastrointestinal discomfort and adverse reaction of easy excessive internal heat after eating, and ensuring healthy eating; through repeated tests, the natural herbal food materials are adopted, sugar is not added, the taste is good, the garlic flavor is light, the stimulation is low, the temperature and the coolness are flat, the garlic is not warm and cool, and the garlic can be widely suitable for people with different physiques; meanwhile, the honey-containing health-care tea has a large derivation space, can be prepared into jam by adding honey, can be prepared into sauce-dipping seasonings by adding soy sauce, and can be prepared into various beverages with health-care functions by being dissolved with fruits, flowers and tea. Is a health food with rich nutritive value, and has effects of caring skin and promoting health.
The above-mentioned embodiments are only preferred embodiments of the present invention, and do not limit the technical scope of the present invention, so that the changes and modifications made by the claims and the specification of the present invention should fall within the scope of the present invention.
Claims (7)
1. A preparation method of ginger, garlic and lemon vinegar cooking juice is characterized by comprising the following steps:
(1) selection and treatment of raw materials: selecting fresh ginger, garlic and lemon, selecting common vinegar, peeling off garlic skin, cutting off the garlic pedicle part by a knife, cleaning stains on the ginger, reserving ginger skin, and peeling off the lemon and removing seeds;
(2) processing: placing ginger in a ventilated place which can not be exposed to sunlight for slow drying in the shade, controlling ginger peel to have obvious wrinkles, steaming the ginger peel for 2 minutes by 110 ℃ steam, namely placing the ginger peel into ice water with the temperature of 0 ℃ for soaking for one hour, soaking the peeled garlic in warm water with the temperature of 50 ℃ for one hour, and continuously stirring the garlic and the garlic cloves to rub each other during the soaking;
(3) squeezing to obtain juice: slicing the processed ginger and garlic, and squeezing the lemon with seeds removed, the sliced ginger and the sliced garlic by using a juicer respectively to obtain juice;
(4) extracting the essence of wheat and grain: respectively washing wheat and grain with water, keeping a certain temperature and humidity to allow the wheat and grain to sprout, and extracting the essence of the wheat and grain through the sprouts when the sprouts grow to 1 cm.
(5) And (3) cooking: the three kinds of juice of ginger, garlic and lemon obtained by squeezing are respectively cooked by slow fire, the stirring is carried out in a stage in the process, and then the second stage of cooking by strong fire is carried out until the cooking concentration reaches 80 to 85 percent of the original weight after cooking;
(6) mixing three juices and vinegar: mixing ginger, garlic, lemon and vinegar according to the proportion of 1:1.3:0.8: 0.2;
(7) cooling and adding wheat and grain essence: cooling the mixed juice, adding small amount of semen Tritici Aestivi essence, standing at room temperature for 8 hr, and stirring.
(8) Concentration: and (3) injecting the mixed ginger, garlic and lemon vinegar into a high-pressure distillation container, uniformly stirring, heating to 120 ℃, cooking for 15-25 minutes, and cooking the ginger, garlic and lemon vinegar.
(9) Packaging: vacuum packaging the decoction with glass bottle or high oxygen resistant packaging film material, and packaging to obtain the final product.
2. The method for preparing ginger, garlic and lemon vinegar cooking juice according to claim 1, which is characterized in that: the ratio of the amount of the wheat and grain essence to the vinegar in the step (7) is 1: 2.
3. the method for preparing ginger, garlic and lemon vinegar cooking juice according to claim 1, which is characterized in that: in the step (6), the ginger, garlic, lemon and vinegar are mixed and blended according to the sequence of the viscosities of the ginger, garlic and lemon from high to low.
4. The method for preparing ginger, garlic and lemon vinegar cooking juice according to claim 1, which is characterized in that: and (4) the high oxygen resistant packaging film material in the step (9) is a composite aluminum foil.
5. The method for preparing ginger, garlic and lemon vinegar cooking juice according to claim 1, which is characterized in that: the vinegar in the step (1) comprises mature vinegar or aromatic vinegar or apple vinegar.
6. The method for preparing ginger, garlic and lemon vinegar cooking juice according to claim 1, which is characterized in that: the garlic in the step (1) is single-clove garlic.
7. The method for preparing ginger, garlic and lemon vinegar cooking juice according to claim 1, which is characterized in that: the slow fire cooking process in the step (5) needs 2 to 6 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104172330A (en) * | 2014-07-02 | 2014-12-03 | 张树珍 | Health care fruit and vegetable juice good for cardiovascular and cerebrovascular system |
| CN104872754A (en) * | 2014-07-31 | 2015-09-02 | 覃凤兰 | Dietary therapy formula for treating cardiovascular jam and preparation method of dietary therapy formula |
| CN106721765A (en) * | 2015-11-19 | 2017-05-31 | 丁雪 | A kind of preparation method of the fat black hair drink that purifies the blood |
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- 2020-12-22 CN CN202011524266.8A patent/CN113712182A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172330A (en) * | 2014-07-02 | 2014-12-03 | 张树珍 | Health care fruit and vegetable juice good for cardiovascular and cerebrovascular system |
| CN104872754A (en) * | 2014-07-31 | 2015-09-02 | 覃凤兰 | Dietary therapy formula for treating cardiovascular jam and preparation method of dietary therapy formula |
| CN106721765A (en) * | 2015-11-19 | 2017-05-31 | 丁雪 | A kind of preparation method of the fat black hair drink that purifies the blood |
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