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Formula of preparing green olives by using Chinese medicaments and processing method thereof

A technology of green olives and traditional Chinese medicine, applied in the fields of application, food preparation, food science, etc., can solve the problems of warming the spleen and dispelling cold, not being able to maximize the efficacy and eating effect of green olives, single production process and efficacy, etc., to achieve Convenience to eat, increase appetite, and comprehensive effects

Inactive Publication Date: 2012-12-12
马化俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, related olive products that friends from other places are familiar with include licorice olives, galangal salted olive powder, etc. However, the production process and efficacy of these products are very simple
Use licorice, galangal and other auxiliary materials to marinate green olives, mainly to ease the sour taste of green olives and increase the effect of warming the spleen and dispelling cold, and can only be eaten as side dishes or cooking seasonings, and the efficacy of green olives cannot be combined with that of green olives. Eat the best

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A formula for processing green olives with traditional Chinese medicine, which consists of the following ingredients:

[0047] 4900 parts by weight of green olives; 900 parts by weight of coarse salt; 3400 parts by weight of white granulated sugar; 450 parts by weight of southern ginger; 8 parts by weight of nanmu; 12 parts by weight of clove; 29 grams of licorice; 14 parts by weight of fennel leaves; 8 parts by weight of fascia; 8 parts by weight of fennel; 14 parts by weight of fennel; 9 parts by weight of cassia bark.

[0048] Its processing method is as follows:

[0049] A, the green olives of 4900 parts by weight are washed and mashed, subject to the occurrence of obvious cracks and the splitting of olive cores;

[0050] B, the galangal of 450 parts by weight is mashed;

[0051]C, with the nanmu of 8 weight parts, the clove of 12 weight parts, the tangerine peel of 14 weight parts, the Chuanjiao of 5 weight parts, the spring amomum of 14 weight parts, the licoric...

Embodiment 2

[0058] A formula for processing green olives with traditional Chinese medicine, which consists of the following ingredients:

[0059] 5000 parts by weight of green olives; 1000 parts by weight of coarse salt; 3500 parts by weight of white granulated sugar; 500 parts by weight of southern ginger; 9 parts by weight of nanmu; 30 parts by weight of licorice; 15 parts by weight of fennel leaves; 9 parts by weight of fascia; 9 parts by weight of fennel; 15 parts by weight of fennel;

[0060] Its processing method is as follows:

[0061] A, the green olives of 5000 parts by weight are washed and mashed, subject to the occurrence of obvious cracks and the splitting of olive cores;

[0062] B, the galangal of 500 parts by weight is mashed;

[0063] C, with the nanmu of 9 weight parts, the clove of 13 weight parts, the dried orange peel of 15 weight parts, the Chuanjiao of 9 weight parts, the spring amomum of 15 weight parts, the licorice of 30 weight parts, the Huoxiang leaves of 15 ...

Embodiment 3

[0070] A formula for processing green olives with traditional Chinese medicine, which consists of the following ingredients:

[0071] 5100 parts by weight of green olives; 1100 parts by weight of coarse salt; 3600 parts by weight of white sugar; 550 parts by weight of southern ginger; 10 parts by weight of nanmu; 31 parts by weight of licorice; 16 parts by weight of fennel leaves; 10 parts by weight of fascia; 10 parts by weight of fennel; 16 parts by weight of fennel;

[0072] Its processing method is as follows:

[0073] A, the green olives of 5100 parts by weight are washed and mashed, subject to the occurrence of obvious cracks and the splitting of olive cores;

[0074] B, the galangal of 550 parts by weight is mashed;

[0075] C, with the nanmu of 10 weight parts, the clove of 14 weight parts, the tangerine peel of 15 weight parts, the Chuanjiao of 10 weight parts, the spring amomum of 16 weight parts, the licorice of 31 weight parts, the Huoxiang leaf of 16 weight part...

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Abstract

The invention relates to a product using green olives as a main material, and provides a formula of preparing green olives by using Chinese medicaments and a processing method thereof. Aiming at the properties of the green olives, the green olives are salted by adding 11 Chinese medicinal materials besides galangal and coarse salt, and a proper amount of white granulated sugar is added for seasoning, so that the prepared green olives have popular taste and more complete medicated diet function.

Description

technical field [0001] The invention relates to a product made of green olives as the main material, and in particular provides a formula for processing green olives using traditional Chinese medicine and a processing method thereof. Background technique [0002] As we all know, green olives have the effects of clearing heat and throat, promoting body fluid and detoxification, and are rich in vitamin C, protein, fat, sugar, calcium, phosphorus, iron and other nutrients. It is a rare medicinal fruit. It is very common in the Chaoshan area, and the local people like it very much, and even regard it as a necessary fruit for receiving visitors. However, many friends from other places don't like its sour taste, and their faces are wrinkled before they are bitten. Therefore, green olives are mainly favored in the Chaoshan area and the overseas Chinese distribution center - Southeast Asia. [0003] At present, the related olive products that friends from other places are familiar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 马化俊
Owner 马化俊
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