Making method of spring Eurya amabilis snow honey waxberry

Abstract

The invention relates to the technical field of production of spring eurya snow honey waxberry allium chinense, in particular to a production method of spring eurya snow honey waxberry allium chinense, which comprises the following steps: picking waxberries from waxberry trees in a waxberry ripening season, cleaning the waxberries with clear water, and soaking the cleaned waxberries with saline water; and then fishing out the waxberries soaked in the saline water, washing the waxberries again with dry clear water, placing the waxberries on a bamboo fence, and drying in the sun or baking. And airing or drying until the red bayberries are grabbed by hands and fingers feel no water, and then putting the (dried) red bayberries into a transparent air-tight packaging bag for storage for later use. Digging out the allium chinensis from the soil at the synchronous time of the making process of the dried waxberries, removing root hair and the top end of the allium chinensis, and cleaning; after cleaning is completed, the allium chinense is aired until the allium chinense is rubbed with hands, the outer skin and the periostracum cicada of the allium chinense naturally fall off, and then the allium chinense without the skin and the periostracum cicada is put into a stone mortar to be mashed for use. Then, putting 4 parts of mashed allium chinensis and 6 parts of dried waxberries into a large container, sequentially adding 1.5 parts of yellow wine, 1.5 parts of crystal sugar, 1.5 parts of Eurya amabilis snow honey and 0.8 part of edible salt, stirring, pouring into a pickling jar after uniformly stirring, compacting, pouring 0.3 part of white spirit, and sealing the jar; and sealing the jar, placing in a proper environment, and pickling for at least 50 days. The allium chinensis and the eurya purpurea snow honey are added, so that the taste of the waxberry is improved, gastrointestinal ventilation and digestion are promoted, and the effects of diminishing inflammation, relieving pain, astringing, stopping diarrhea, helping digestion, expelling toxins, maintaining beauty, keeping young, preventing heatstroke and the like are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of spring elm honey waxberry and allium sibiricum production, in particular to a method for producing spring elm honey waxberry and allium sibiricum. Background Art

[0002] When the bayberry preserves are pickled and produced, dried bayberry is used as the main raw material without adding other auxiliary materials. The products are made through a pickling process such as sugar, honey or salt. The bayberry products are easy to eat and retain their nutritional components.

[0003] The existing bayberry preserves are made by conventional production methods, and are directly pickled, so that the added raw materials are relatively fixed and limited, and the taste of the bayberry preserves cannot be improved, and the bayberry preserves do not have the effects of anti-inflammatory and analgesic, astringent and antidiarrheal, digestion and detoxification, beautification and skin care, and heatstroke prevention.

[0004] Therefore, in view of the problem that the above-mentioned bayberry preserves are mostly made by conventional additives and do not have the effects of anti-inflammatory and analgesic, astringent and antidiarrheal, digestion and detoxification, beauty and skin care, and heatstroke prevention, a method for making spring mulberry and leeks with honey is designed. Summary of the invention

[0005] In order to overcome the problem that most bayberry preserves are made with conventional additives and do not have the effects of anti-inflammatory and analgesic, astringent and antidiarrheal, digestion and detoxification, beautification and skin care, and prevention of heatstroke.

[0006] The technical solution of the present invention is: a method for preparing spring mulberry and garlic with honey, comprising the following steps:

[0007] S1: In the season when bayberries are ripe, after picking the bayberries from the bayberry trees, first pour clean water into a large-capacity basin, add a little edible salt, and then put the picked fresh bayberries into the clean water containing edible salt. The clean water should cover the fresh bayberries and soak for 10 minutes.

[0008] S2. Take out the fresh bayberries that have been soaked in salt water, rinse them again with clean water, and then place them on a bamboo fence to dry in the sun or in the oven. If there is sunlight, place them in the sun for 3 to 4 days; if there is no sunlight, place them on the stove and bake until you can grab a handful of bayberries with your hands and your fingers feel dry.

[0009] S3. Put the sun-dried or oven-dried bayberry, that is, dried bayberry, into a transparent, airtight packaging bag, place it in an environment below 25°C, and store it for later use.

[0010] S4: During the process of making dried bayberry, the radish heads are dug out. After digging the radish heads out of the soil, the roots and the tops of the radish heads are removed first, and then the radish heads are cleaned with clean water;

[0011] S5: Place the cleaned radish on a drying rack to drain and dry. If there is sunlight, dry it in the sun for 10 hours; if there is no sunlight, dry it in a ventilated place for 1 to 2 days. Dry it until the radish skin on the surface can be naturally removed by rubbing it with your hands.

[0012] S6: Put the scallion without the cicada shell into a stone mortar and crush it, and then put the crushed scallion into a container for later use;

[0013] S7: Prepare the following materials by weight: 6 parts of dried bayberry, 4 parts of shallot, 1.5 parts of spring honey, 1.5 parts of rice wine, 1.5 parts of crystal sugar, 0.8 parts of edible salt, and 0.3 parts of white wine;

[0014] S8: Put the dried bayberry and the crushed shallot into a basin first, then add rock sugar, rice wine, edible salt and spring honey in sequence and stir, pour into a pickling jar after stirring evenly, compact it, then pour in white wine and seal the jar;

[0015] S9: After the bayberry and garlic are sealed in the jar, they should be pickled for at least 50 days before they can be unsealed, packaged or eaten.

[0016] As a preferred method, the drying time of bayberry is 3 to 4 days;

[0017] As a preferred method, the draining and drying time of the shallots does not exceed 2 days;

[0018] As a preferred method, at the same time as the dried bayberry production process, the scallion heads are dug to remove the roots and the top of the scallion heads, and the scallion heads are dried in the sun to remove the outer skin, and then the scallion heads are crushed;

[0019] Preferably, the dried bayberry and crushed radish are dried and stored at an ambient temperature of 15 to 25°C.

[0020] Preferably, the pickling time of the bayberry garlic is at least 50 days;

[0021] Preferably, the bayberry garlic that is opened and canned for packaging or consumption is placed in an environment below 10°C.

[0022] 3. The process for making bayberry and allium with spring honey for new tea or dishes according to claim 1 is characterized in that: there are no requirements for the temperature and humidity of pickling, but the pickling time is at least 50 days; the bayberry and allium for packaging or consumption must be placed in an environment below 10°C.

[0023] The invention has the following beneficial effects: the scallion is rich in fiber and warm in nature, which can effectively remove greasiness, promote intestinal motility, and improve digestive function; it also contains nutrients such as vitamin C, which can enhance the immune system and help improve human immunity; the spring elm honey contains many natural nutrients, which can help nourish the skin, maintain the moisture and elasticity of the skin, and improve human immunity; when pickling bayberry, adding scallion and spring elm honey can help improve the taste of the bayberry, promote gastrointestinal ventilation and digestion, and has the effects of anti-inflammatory and analgesic, astringent and antidiarrheal, digestion and detoxification, beautification and beauty, and heatstroke prevention. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with the embodiments.

[0025] Example 1

[0026] In the season when bayberries are ripe, after picking the bayberries from the bayberry trees, wash them with clean water and then soak them in salt water; then pick up the bayberries soaked in salt water, rinse them with dry clean water and rinse them again, place them on bamboo fences, and dry them in the sun or in the oven. When you can feel no moisture when you grab a handful with your hands, you can put the bayberries (dried) in a transparent airtight packaging bag and store them for later use.

[0027] At the same time as the production process of dried bayberry, dig the radish from the soil, remove the roots and the top of the radish, and process and clean it; after the processing and cleaning, place the radish on a drying rack, drain it at 25°C in a ventilated environment, and dry it for 1 to 2 days. After drying, rub it with your hands until the skin of the radish falls off, put the radish without the skin into a stone mortar and crush it for later use.

[0028] Then: put 6 parts of mashed radish and 4 parts of dried bayberry into a pickling container, add 1.5 parts of rice wine, 1.5 parts of rock sugar, 1.5 parts of spring honey and 0.8 parts of edible salt in turn and stir, after stirring, pour into a pickling jar and compact it, pour in 0.3 parts of white wine to seal the jar; after sealing the jar, marinate for at least 50 days before opening and eating.

[0029] The embodiments of the present invention are described in detail above, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the purpose of the present invention.

Claims

1. A method for preparing spring jujube, snow honey, bayberry and garlic, comprising the following steps: S1: In the season when bayberries are ripe, after picking the bayberries from the bayberry trees, first pour clean water into a large-capacity basin, add a little edible salt, and then put the picked fresh bayberries into the clean water containing edible salt. The clean water should cover the fresh bayberries and soak for 10 minutes. S2: Take out the fresh bayberries soaked in salt water, rinse them again with clean water, and then place them on a bamboo fence to dry in the sun or in the oven; if there is sun, place them in the sun for 3 to 4 days; if there is no sun, place them on the stove and bake them until you grab a handful of bayberries with your hands and your fingers feel dry. S3: Put the sun-dried or oven-dried bayberry, that is, dried bayberry, into a transparent, airtight packaging bag, place it in an environment below 25°C, and store it for later use. S4: During the process of making dried bayberry, the radish heads are dug out. After digging the radish heads out of the soil, the roots and the tops of the radish heads are removed first, and then the radish heads are cleaned with clean water; S5: Place the cleaned radish on a drying rack to drain and dry. If there is sunlight, dry it in the sun for no more than 10 hours; if there is no sunlight, dry it in a ventilated place for 1 to 2 days. Dry it until the radish skin on the surface can be naturally removed by rubbing it with your hands. S6: Put the scallion without the cicada shell into a stone mortar and crush it, and then put the crushed scallion into a container for later use; S7: Prepare the following materials by weight: 6 parts of dried bayberry, 4 parts of shallot, 1.5 parts of spring honey, 1.5 parts of rice wine, 1.5 parts of crystal sugar, 0.8 parts of edible salt, and 0.3 parts of white wine; S8: Put the dried bayberry and the crushed shallot into a large basin, then add rock sugar, rice wine, edible salt and spring honey in sequence and stir, pour into a pickling jar after stirring evenly, compact it, then pour in white wine and seal the jar; S9: After the bayberry and garlic are sealed in the jar, they should be pickled for at least 50 days before they can be opened, packaged or eaten.

2. The production process of spring ash, snow honey, bayberry and garlic for new tea drink according to claim 1, characterized in that: Soak the freshly picked bayberries in salt water for 10 minutes.

3. The production process of spring ash, snow honey, bayberry and garlic for new tea drink according to claim 1, characterized in that: At the same time as the dried bayberry production process, the radish is dug out of the soil.

4. The production process of spring ash, snow honey, bayberry and garlic for new tea drink according to claim 1, characterized in that: The drying time of bayberry is 3 to 4 days; the drying time of radish should not exceed 2 days.

5. The production process of spring ash, snow honey, bayberry and garlic for new tea drink according to claim 1, characterized in that: To process the radish, dry it in the sun for 1 to 2 days, then remove the outer shell of the radish and crush it.

6. The production process of spring ash, snow honey, bayberry and garlic for new tea drink according to claim 1, characterized in that: The storage temperature of dried bayberry and crushed celery should be kept below 25℃.

7. The process for making spring ash, snow honey, bayberry and garlic for new tea or dishes according to claim 1, characterized in that: There are no requirements for the temperature and humidity of the pickling, but the pickling time must be at least 50 days.

8. The process for making spring ash, snow honey, bayberry and garlic for new tea drink according to claim 1, characterized in that: The bayberry garlic that has been opened and divided into small bottles needs to be stored in an environment below 10°C.