Making method of spring Eurya amabilis snow honey waxberry

By marinating dried bayberry, sauerk and spring sauerkum, the existing bayberry candied bayberry fruit has been solved, and the effect of improving taste and enhancing functionality is achieved.

CN119699456APending Publication Date: 2025-03-28WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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Patent Information

Application Number
CN202411720334.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-11-28
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

In the existing methods of making bayberry candied fruit, the added raw materials are relatively fixed, which cannot improve the taste, and lack the effects of anti-inflammatory and pain relief, astringent and stop diarrhea, digestion and detoxification, beauty and beauty, and preventing heatstroke.

Method used

The method of making bayberry tangerine is used. By marinating dried bayberry, tangerine, spring bayberry and other ingredients, the marination time is at least 50 days to improve the taste and function of bayberry candied bayberry.

Benefits of technology

It improves the taste of candied bayberry fruit, and also has the effects of anti-inflammatory and pain relief, astringent and stop diarrhea, digestion and detoxification, beauty and skin care, and preventing heatstroke, enhancing human immunity.

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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.
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