[Efficacy of stewed yellow peach with rock sugar]_ 冰 粮 _Action
Stewing yellow peaches with rock sugar has certain health effects. Yellow peaches are a fruit with high nutritional value. Eating some properly in daily life has the effect of nourishing yin and nourishing deficiency. Stewing yellow peaches with rock sugar has vitality.The effect of thirst, some say throat discomfort, you can drink some at this time, it has a relatively good conditioning and health care effect, for women also has the effect of alleviating dysmenorrhea.
The effect of stewed yellow peach with rock sugar 1, nourishing yin and invigorating deficiency: tonic deficiency, replenishing essence and qi, moisturizing lung and kidney, used for yin deficiency in lung and kidney.
It is suitable for people who suffer from chronic illness or depletion.
2, Shengjinzhike: Run throat to dry, make people refreshing and comfortable.
Suitable for people with dry mouth, dry eyes, excessive thinking, insufficient sleep, and excessive speech.
3. Activating blood and removing stasis: Promote the operation of qi and blood in human body, and is suitable for treating blood stasis syndrome.
4. Laxative: It can lubricate one level and stimulate defecation.
5, menstruation: relieve dysmenorrhea, or menstrual low back pain.
6, asthma: reduce the excitability of the respiratory center, so that breathing movements tend to be quiet and present antitussive and asthmatic effects.
7, other effects: nourishing yin, Shengjin, moistening and promoting blood circulation; attending summer thirst, constipation, dysmenorrhea, asthma, asthma, kidney pain, nocturnal emission, spontaneous sweating, night sweats and other symptoms.
Production method 1.
Raw material selection: Substitute insoluble and tough meat type.
Requires large fruit shape, thick flesh, fine structure, orange-yellow flesh, clear juice, and good processing performance.
The fruit should be harvested when it is ripe.
Commonly used varieties are Fenghuang, Lianhuang and Japanese can peaches 2, 5, 12
, and 14, etc.
Fruit Selection: Select mature yellow peaches, and remove mechanically damaged, rotten and inferior fruits.
Rinse: Rinse the yellow peach with running water to clean the epidermis.
Peeling: formulated at a concentration of 4?
8% sodium hydroxide solution, heated to 90?
95 ℃, pour yellow peaches, soak time 30?
After soaking the yellow peach, rinse it with water and rub it repeatedly to replace the epidermis.
Then pour yellow peaches into 0.
Neutralize 2% in 3% chlorinated solution
Cut in half: Use a knife to cut along the upper and lower lines, taking care to prevent misalignment.
Core digging: Use a core digging knife to dig out the fruit core to prevent digging and keep the nucleus smooth.
Precooked: at 95?
Pre-cooked in hot water at 100 ℃ 4?
8 minutes, cooked to the degree.
Quickly cool after cooking.
Dressing: Use a knife to remove burrs and residual dander, and remove scars.
Peach pieces with complete fruit shape, smooth surface, smooth pits and golden yellow or yellow flesh are selected for canning, and rejection of unqualified fruit pieces.
Canning: 330 grams of pulp per can, 180 grams of sugar water (20 kg of granulated sugar and 150 g of citric acid per 75 kg of water, filtered with velvet after cooking, the temperature of sugar water is not lower than 85 ℃).
The lid and apron are boiled in boiling water at 100 ° C for 5 minutes.
Exhaust: Put the can into the exhaust box. The inner temperature of the can is above 80 ℃.
Sealing the jar: After taking it out of the exhaust box, it should be sealed immediately.
Sterilization: Sterilize immediately after sealing. 500 g glass jars are boiled in boiling water for 25 minutes, and 360 g four-bottle bottles are boiled in boiling water for 20 minutes.
Cooling: The sterilized glass cans should be cooled to 35?
40 ° C.
Can cleaning and heat preservation: Wipe away the water on the surface of the can and store it in a warehouse at about 20 ℃ for 7 days.
Labeled and shipped after packing.