A kind of vegetable enzymatic cooking wine and preparation method thereof

A plant enzyme and cooking wine technology, which is applied in the field of plant enzyme cooking wine and its production, can solve the problem of loss of activity, and achieve the effects of eliminating fatigue, balancing five internal organs, and lowering cholesterol

Inactive Publication Date: 2015-11-11
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Originally, the enzymes needed by the human body can be completely ingested from daily fruits, vegetables and plant foods. However, enzymes are very fragile, and they will completely lose their activity when they are above 60 degrees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A vegetable enzymatic cooking wine made from the following raw materials: 30 parts of fresh corn stalks, 50 parts of fresh sorghum stalks, 5 parts of dandelion leaves, 30 parts of corn silk, 35 parts of beetroot, 20 parts of wild strawberries, and 50 parts of mulberries , 20 parts of dodder, 10 parts of purslane, 5 parts of viola, 5 parts of Patrinia, 2 parts of Zanthoxylum bungeanum, 2 parts of Cao Guo, 3 parts of pepper, 3 parts of cardamom, 4 parts of cumin, 5 parts of ginger, scallion 5 parts, 3 parts cinnamon, 4 parts bay leaves.

[0017] A method for preparing plant-enzymatic cooking wine, the specific steps are:

[0018] (1) Select 30 parts of fresh corn stalks, 50 parts of fresh sorghum stalks, 5 parts of dandelion, 30 parts of corn silk, 35 parts of beetroot, 20 parts of wild strawberry, 50 parts of mulberry, 20 parts of dodder seed, 10 parts of purslane, Wash 5 parts of Viola chinensis and 5 parts of Patrinia and air-dry until the surface is dry;

[0019] Am...

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PUM

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Abstract

The invention relates to the technical field of fermented food processing, and in particular relates to a plant enzymatic cooking wine and a preparation method of the plant enzymatic cooking wine. The cooking wine is obtained by fermenting plant stems, medicinal herbs and edible flavoring plants. The plant enzymatic cooking wine and the preparation method of the plant enzymatic cooking wine are scientific in formula, simple in technology and low in production cost; all the plants are combined and fermented, the plant enzymatic cooking wine does not contain additive and contains medicinal components, and the vitamins, mineral substances, amino acids and various enzymes beneficial to the human body in the plant raw materials are protected to the utmost extent, so that the food effects and the use safety are greatly improved; the plant enzymatic cooking wine has the functions of balancing the nutrition and the five internal organs, is used for seasoning the dishes which are eaten in the daily life, and has the effects of adjusting the acid-base balance of the human body, eliminating fatigue, reducing cholesterol and improving the immunity of the human body.

Description

technical field [0001] The invention relates to the technical field of fermented food processing, in particular to a plant-enzymatic cooking wine and a preparation method thereof. Background technique [0002] Enzyme, also known as "enzyme", is a protein smaller than a cell unit and a special protein with biocatalysis. It undertakes the medium of various biochemical changes in the metabolism of the human body, and it is indispensable for the metabolism, regeneration, decomposition, digestion, etc. of cells. Only with enzymes can there be life; without enzymes, life is about to die. It is precisely because enzymes play an indispensable role in the body and are responsible for regulating almost all physiological activities in the body to maintain life, including: thinking about problems, exercising, sleeping, breathing, anger, crying or secreting hormones, etc. The result of activities centered on enzymes is closely related to human life. It catalyzes a series of reactions i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L1/29C12G3/02A23L27/24A23L33/00
CPCA23L27/24A23L33/00A23V2002/00C12G3/02A23V2200/30A23V2200/324A23V2200/3262
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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