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Haw cakes with alcoholism preventing effect and manufacture method thereof

A production method and technology of hawthorn cake, which are applied in the functions of food ingredients, food science, application and other directions, can solve the problems of difficult to meet demand, single effect of hawthorn cake, great sour taste, etc., and achieve a simple method, good hangover effect, and taste. Sweet and sour effect

Inactive Publication Date: 2017-09-15
于国军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production of hawthorn jelly is mainly based on hawthorn as the main raw material, supplemented with sugar and agar, and can be divided after solidification. Taste of Hawthorn Cake Demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 A haw jelly with anti-alcoholic effect and its preparation method

[0024] A hawthorn jelly with anti-alcoholic effect, which comprises the following components:

[0025] Hawthorn 30g, kudzu flower 5g, longevity fruit 4g, medlar 5g, tangerine peel 5g, osmanthus 6g, water 10g.

[0026] The preparation method of the haw jelly of the present embodiment, it carries out according to the following steps:

[0027] (1) Choose fresh, pesticide-free hawthorn fruit, wash with water and dry;

[0028] (2) Take the washed hawthorn fruit, kudzu flower, longevity fruit, wolfberry, tangerine peel, osmanthus and water and boil in a pot for 10 minutes. After the pulp is boiled, stir and mash;

[0029] (3) Continue to boil the above materials for 25 minutes, and at the same time stir them into mud;

[0030] (4) The muddy material is naturally cooled to room temperature, and after cooling, it condenses into blocks, which can be divided according to requirements and packaged.

...

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Abstract

The present invention discloses haw cakes with an alcoholism preventing effect. The haw cakes consist of the following raw materials: 30 parts of haws, 5 parts of flos puerariae, 4 parts of raisin tree seeds, 5 parts of Chinese wolfberry fruits, 5 parts of dried tangerine peels, 6 parts of osmanthus fragrans flowers and 10 parts of water. The haw cakes are reasonable in component compatibility, soft, glutinous and tasty, free of any additives, and complex in mouthfeel after the compatibility of the Chinese herbal medicines, and have the alcoholism preventing effect. The present invention also provides a manufacture method of the haw cakes, and the method is simple and easy to control in processes, and maximally preserves nutritional components of the haws. The manufactured haw cakes are sweet and slightly sour in taste, have effects of aiding digestion and dissipating blood stasis, also have the very good alcoholism preventing effect, have very good alleviating effects for dizziness, vomiting, etc. caused by excessive drinking after drinking. The method is suitable for manufacturing the haw cakes.

Description

technical field [0001] The invention belongs to the field of food, and relates to a haw jelly with anti-alcoholic effect and a preparation method thereof. Background technique [0002] Hawthorn jelly is a folk pastry popular in the northern regions of the Han nationality. It has a smooth and delicate taste, sweet and cold, and is a very good medicinal food. It tastes sweet and slightly sour. The therapeutic value of blood stasis, Yunnan, Beijing, Xishan, Henan Baiquan, Jiangsu Suqian and other places have hawthorn cake specialty. [0003] At present, the production of hawthorn jelly is mainly based on hawthorn as the main raw material, supplemented with sugar and agar, and can be divided after solidification. Taste of haw jelly in demand. Contents of the invention [0004] The invention provides a hawthorn jelly with hangover effect using hawthorn and various Chinese herbal medicines as raw materials and a production method thereof. compound, has the effect of relieving...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10
CPCA23L19/09A23L33/10A23V2002/00A23V2200/334A23V2200/30
Inventor 于国军
Owner 于国军
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