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

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...

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