Why are jujubes steamed and dried in wine?

The reason why you want to steam and dry the bubble.

1. Jujube soaking wine, slightly air-drying, no need to dry, jujube contains water, and the liquor used for soaking wine needs to be highly liquor.

2. After steaming, it is necessary to sterilize the bacteria and microorganisms that were originally attached to the jujube, and at the same time, it can also make the taste of the jujube better dissolved in the wine.

3. In addition, some wild grown jujubes may also be contaminated by the liquid of some animals, so it is very necessary to clean the jujube before soaking in wine.

Pay attention to jujube soaking wine.

1. The jujube must be cleaned before soaking in wine, because the freshly picked jujube is not very clean, and it contains some insects, soil and small branches.

2. The juice contained in the jujube has a good health care effect on the body after taking it, and the juice will not be lost by cleaning the surface of the jujube, because the surface has a layer of peel to protect.

3. Then put the cleaned jujube into the steamer, wait for the water in the pot to boil, and then put it in and steam for 30 minutes. After steaming, put it in the sun to dry, and the sun will be crumpled.

4. Then put it in the cage and steam it again, and dry it for four or five days, so nine times in a row. After nine times, the jujube is dried, at this time it can be put in a bottle, and then pour in wine, preferably more than 5 cm above the jujube.

The above content reference: Encyclopedia - Jujube.

The reason is that when the dried jujube touches the wine, all its ingredients can flow out consistently. Just like the tea leaves, only when the tea leaves are dried can the juice of the tea be brewed out, and only then can it have a fragrance and essence, so the same is true for the jujubes, so when the jujubes are picked, pick out the good ones to dry and wait for the wine.

Specific method: 1. Pour some water into the pot first, then boil the water, then put the jujube into the cage and steam for 30 minutes.

2. After steaming, put it in the sun to dry, and dry the wrinkled.

3. Put it in the cage and steam it for four or five days, which lasts nine times.

4. After nine times, the jujube will be dried, at this time it can be put into the bottle, and then pour in the wine, the wine should be more than 5 cm beyond the jujube.

Frequently Asked Questions about Jujube Brewing Medicinal Wine:1. In the case of steaming jujubes, it is best not to cook them, and if they are dried in the case of drying.

2. It is best to drink twice a day, once in the morning, noon and once in the evening, and each time it is about 20ml.

3. Generally, the time for soaking jujube wine is about a month, and it can be started to drink immediately at this time. The longer the jujube wine is soaked, the better it will be, and the time can be decided at will.

It is better to use fresh and ripe jujube to make wine than to use unripe raw jujube. Unripe raw jujube has a bitter and astringent taste and low nutrient content. Jujube contains a large amount when ripeGlucoseand potassium malate, sweet after frosting, can be eaten raw.

The effect of dried jujube soaking wine.

Jujube is also known as citrus aurantium, chicken foot fruit, and longevity fruit.

Its taste is sweet, sour, flat in nature, and has the ability to clear heat, facilitate urination, and promote rheumatism.

It has the effect of clearing meridians, detoxifying alcohol, quenching thirst, and removing heat. Jujube contains a lot of water, glucose, organic salts and lipids, and drinking it in wine with dried jujube can effectively promote urine excretion, and can also effectively accelerate intestinal peristalsis and improve constipation.

There is a large amount of calcium and saponins in jujubes, which can effectively inhibit the central system and fight convulsions.

It has a good preventive effect and can also be used for the symptoms of rheumatic joint paralysis. Modern pharmacological studies have found that drinking dried jujube in wine can also effectively decompose excess nutrients in the human body, help digest excess fat in the human body, effectively prevent obesity, and can also play a certain role in lowering blood pressure for patients with high blood pressure.

If the jujube is not steamed, it cannot be soaked in wine directly, and it should not be steamed when steaming the jujube.

If you want to make the jujube more thoroughly, you might as well use a knife to cut some small cuts on the jujube when making it, so that the juice of the jujube can be more fully mixed into the wine. It takes about a week to soak in jujube wine, and then drink it twice a day, about 20 ml each time.

Precautions for soaking jujube wine

Of course, jujube can be washed before soaking in wine, and it also needs to be cleaned! Because the picked jujube will be mixed with a lot of small branches, even soil, insects, etc., these impurities need to be removed, and the jujube growing in the wild may have been contaminated by the body fluids of some animals, and they need to be washed before eating and soaking in wine.

The juice in the jujube plays a major role, so you don't have to worry about destroying the effect of the jujube when cleaning, it is protected by a layer of peel outside, and it can be cleaned and soaked in clean water.

The above content reference: Encyclopedia - Jujube.

Jujube soaking wine, you can soak wine alone, or you can add other ingredients to soak wine according to the formula, such as [recipe (for reference only)] 80 grams of jujube, 80g of ginseng, 50 grams of wolfberry, 50 grams of rock sugar, Gu Yangkang no added wine for soaking wine.

Production method] Put ginseng, jujube, and wolfberry into a wine container, pour into white wine and soak, seal and soak for 3 months.

At the same time, it is necessary to use clay jars or glassware to soak wine, and it is forbidden to soak in plastic and metal utensils, because plastic and metal wine will escape harmful substances due to the corrosive effect of wine. Moreover, glass and ceramics will not produce the above situation, and the degree of liquor is between 55 ° and 60 °