Cherry tomato nutritious ginger wine and production method thereof

Abstract

The invention cherry tomato nutritious ginger wine and a production method thereof. The cherry tomato nutritious ginger wine comprises, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 2-3 parts of tremella, 6-7 parts of onion juice, 1-2 parts of preserved egg yolk, 4-5 parts of dried cherry tomatoes, 3-4 parts of glutinous rice flour, 1-2 parts of ganoderma lucidum, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of lotus leaf and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The cherry tomato nutritious ginger wine has the advantages that the preserved egg yolk is smeared on the surfaces of the dried cherry tomatoes, then the dried cherry tomatoes are steamed in a steamer to allow various nutrition to enter the dried cherry tomatoes, rich and full taste is achieved, the added traditional Chinese medicine has effects of tonifying qi and soothing the nerves and relieving coughing and asthma, and the traditional Chinese medicine is steamed in a steamer; the orange peel is soaked into the blended base ginger wine, so that the ginger wine is capable of relieving coughing and lowering heat, the taste of the wine is improved, and the pungent taste of ginger can be neutralized by the strong fragrance of the orange peel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cherry tomato nutritious ginger wine and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family, with a height of 40-100 cm. Aliases include ginger root, Bailayun, Gouzhuangzhi, Yindixin, Yanliang boy, fresh ginger, and honey-roasted ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Ginger has the functions of divergence, anti-nausea and cough-relieving in traditional Chinese medicine. Modern medical research has confirmed that the biologically active substances in ginger are various volatile oils and gingerol. The volatile oil content is 0.9% to 2%, and its main components are zingiberene, gingerol and methyl heptenone, etc. Ginger contains zingerol, gingerol, ginger aldehyde, eucalyptus olein and fennel mushroom ...

AI Technical Summary

Problems solved by technology

[0004] Because ginger itself has a strong spicy and pungent taste, which affects the mellow aroma of wine, it needs to be improved. In addition, ginger juice is easily oxidized and discolored, which affects the color of wine.