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Pickled vegetable composition with health efficacy

A technology of health care efficacy and composition, applied in the fields of food science, application, food preparation, etc., can solve problems such as irritation of mucous membranes of the respiratory system and gastric wall, damage to the active ingredients of garlic, etc., to promote sperm production, prevent cardiovascular and cerebrovascular diseases, etc. , prevention and treatment of diabetes

Inactive Publication Date: 2013-05-29
DAYE CHUNRUN ECOLOGY AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eating raw garlic will produce unpleasant bad breath, and it will also irritate the mucous membrane of the respiratory system and gastric wall, which is unbearable. Cooked garlic will not produce garlic odor, but it will damage the active ingredients of garlic.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: (1) choose 1200g of fresh, dry, full-bodied, uniform particles, no sprouts of high-quality garlic, peeled, cleaned, and dried; Dry; select 100g of fresh, bud-free high-quality ginger, wash, dry, and cut into 5mm×5mm pieces; select 1000g of edible vinegar brewed from pure grains with no food additives, no sediment, and acetic acidity ≤ 5%; Select 50g of high-quality rock sugar; (2) Pickle: Add garlic, soybeans, ginger, rock sugar, and edible vinegar in turn to a clean and dry glass water-sealed jar, seal it, and marinate at 20-25°C for 15-20 days. edible.

Embodiment 2

[0038] Embodiment 2: (1) choose 800g of high-quality garlic that is fresh, dry, plump in shape, uniform in particle size, without buds, peeled, cleaned, and dried; choose full, dry, non-transgenic high-quality soybeans 250g, peeled, cleaned, Dry; select 150g of fresh, bud-free high-quality ginger, wash, dry, and cut into pieces of 5mm×5mm size; select 1200g of edible vinegar brewed from pure grains without food additives, without sediment, and with acetic acidity ≤ 5%; Select 100g of high-quality rock sugar; (2) Pickle: Add garlic, soybeans, ginger, rock sugar, and edible vinegar in turn to a clean and dry glass water-sealed jar, seal it, and marinate at 20-25°C for 15-20 days. edible.

Embodiment 3

[0039] Embodiment 3: (1) choose 1000g of high-quality garlic that is fresh, dry, plump in appearance, uniform in particle size, without buds, peeled, cleaned, and dried; Dry; select 150g of fresh, bud-free high-quality ginger, wash, dry, and cut into 5mm×5mm pieces; select 1000g of edible vinegar brewed from pure grains with no food additives, no sediment, and acetic acidity ≤ 5%; Select 100g of high-quality rock sugar; (2) Pickle: Add garlic, soybeans, ginger, rock sugar, and edible vinegar in turn to a clean and dry glass water-sealed jar, seal it, and marinate at 20-25°C for 15-20 days. edible.

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PUM

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Abstract

The invention discloses a pickled vegetable composition with health efficacy. The pickled vegetable composition is composed of the following raw materials in parts by weight: 80-120 parts of garlic, 5-15 parts of ginger, 5-25 parts of soybean, 5-10 parts of crystal sugar, and 80-120 parts of table vinegar. The pickled vegetable disclosed by the invention solves the problems that garlic odor generates easily when the garlic is eaten raw, and the nutritional ingredients are damaged when the garlic is eaten after being cooked, is unique in taste, convenient for easting and has efficacy of reducing blood pressure, blood fat and blood sugar, softening heart and cerebral vessels, and remitting gastrointestinal diseases and the like, and is suitable for the daily dietary therapy health for extensive middle-aged and aged people suffering from high blood pressure, high blood fat, high blood sugar and the like as well as for healthy people for long time consumption.

Description

technical field [0001] The invention relates to a kind of pickles, in particular to a kind of pickles composition with health care effect. Background technique [0002] Garlic Allium sativum L. (Garlic) perennial herb, Liliaceae Allium. The underground bulbs are divided into petals, and are divided into purple-skinned species and white-skinned species according to different skin colors. Garlic is rich in nutrients: every 100 grams contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3 mg of vitamin C. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and germanium. Contains about 0.2% volatile oil. The main ingredient in the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin contained in garlic by the action of allinase. It still contains a variety of thioether compou...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/20A23L1/29A23L19/20A23L11/00A23L33/00
Inventor 曹祥金冯素珍曹树碧
Owner DAYE CHUNRUN ECOLOGY AGRI TECH
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