Preparation method of ginger, garlic, lemon and vinegar cooking juice

A technology of cooking juice and lemon vinegar, which is applied in climate change adaptation, food science, etc., can solve the problems of gastrointestinal discomfort, ginger and garlic odor sensitivity, adverse reactions, etc., so as to avoid gastrointestinal discomfort, enrich nutritional value, and avoid easy The effect of getting angry

Pending Publication Date: 2021-11-30
涵迅(厦门)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many people have adverse reactions after drinking, which are mainly reflected in being easy to get angry and causing gastrointestinal discomfort; some people are sensitive to the smell of ginger and garlic, which is difficult to accept because of their

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of cooking juice with ginger, garlic and lemon vinegar,

[0042] Including the following steps:

[0043] (1) Selection and processing of raw materials: choose fresh ginger, garlic and lemon, choose commonly used vinegar, preferably, vinegar can use mature vinegar or balsamic vinegar or apple cider vinegar, to peel off the garlic skin, preferably, generally use a single head Garlic, use a knife to cut off the head of the garlic, clean the stains on the ginger, keep the ginger skin, peel and remove the seeds from the lemon;

[0044] (2) Processing: Put the ginger in a ventilated place and dry it slowly in the shade, control the obvious wrinkles on the ginger skin, steam it at 110 degrees for 2 minutes, then soak it in 0 degrees ice water for one hour, and peel it off. Soak the skinned garlic in warm water at 50 degrees for one hour, and keep stirring during the soaking to make the garlic cloves rub against each other;

[0045](3) Squeeze to extract ...

Embodiment 2

[0053] The other steps of Example 2 are the same as Example 1, except that three juices and one vinegar are mixed in step (6): mix ginger, garlic, lemon, and vinegar in a ratio of 1:1:1:1.

Embodiment 3

[0055] The other steps of Example 3 are the same as Example 1, except that the three juices and one vinegar are mixed in step (6): mix ginger, garlic, lemon, and vinegar in a ratio of 1:1:1:0.5.

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PUM

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Abstract

The invention discloses a preparation method of ginger, garlic, lemon and vinegar cooking juice, which comprises the following steps: according to the homology of medicine and food, respectively squeezing the ginger, the garlic and the lemon to obtain juice, separately cooking the three kinds of juice to obtain cooked juice with required solubility, mixing the three kinds of the cooked juice and vinegar according to the ratio of 1: 1.3: 0.8: 0.2, and stirring once every two hours, four common food materials are mixed according to balanced parts, cooked and blended, and a small amount of wheat and grain essence is added for mixing and cooking, so that the spicy hot property and strong garlic flavor of the ginger and the garlic are effectively reduced, the acidity of the lemon juice and the vinegar is regulated, the functional food which is free of sugar, good in taste, light in garlic flavor, low in irritation, warm, cool and mild in nature and has the functions of nourishing bodies and preventing diseases is prepared, and the finished product prepared by the method is low in cost, has biological characteristics of color, freshness and fragrance of natural food, keeps beneficial components of the ginger, the garlic, the lemon and the vinegar for the body, is large in derivation space, can be matched with other food for use, and is a health-preserving and beautifying sauce food which is antibacterial and bacteriostatic, rich in nutritional components and suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing ginger, garlic and lemon vinegar cooking juice. Background technique [0002] Ginger, garlic, lemon and vinegar are some common seasonings in life. Among them, ginger, pungent in taste, warm in nature, returns to the lung, spleen, and stomach meridian, rich in gingerol and volatile oil; relieves sweating, strengthens blood vessels, inhibits the body's absorption of cholesterol, prevents the accumulation of cholesterol in the liver and serum, and promotes digestion The secretion of fluid helps to increase appetite. Garlic, pungent in taste, warm in nature, returns to the liver, spleen, and stomach meridian, rich in allicin and volatile oil, has strong antibacterial and anti-inflammatory effects for improving immunity, and is referred to as "plant penicillin". Lemon, lemon is sour, calm in nature, returns to the liver and stomach meridian; rich in v...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/00
CPCA23L27/10A23L33/00Y02A40/90
Inventor 邱建新
Owner 涵迅(厦门)科技有限公司
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