Traditional Chinese Healthy drinks: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Healthy drinks. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4467 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Healthy drinksPeople have known since early times that a daily intake of brewed rice vinegar is beneficial to the body. It can increase the concentration of calcium ions in the blood serum and the alkalinity of the blood, and has significant effects on diseases such as hypertension, arteriosclerosis, constipation, and recovery from fatigue. Generally speaking, drink about15milliliter is appropriate. However, because vinegar itself has a strong pungent sour taste, it is still not easily accepted by people for drinking it directly, despite the use of water dilution and other treatment methods. Therefore, brewed rice vinegar, which can be used as the main ingredient of healthy drinks, has never crossed the realm of "condiments".How to make rice vinegar drink from Osaka Pharmaceutical Research Institute, Japan The main features of this method are: rice vinegar is prepared into fructose-based beverages to improve the pungent sour taste of rice vinegar.The ratio of rice vinegar to fructose is4~5:0.5~4, preferably4~5:1.5~3. A small amount of food additives can be added as needed. In addition, diluted with water, the sum of each ingredient and water is100portion.If the rice vinegar ratio exceeds the above range, the sour smell of acetic acid cannot be weakened, whereas if the ratio is below the above range, the effect will not be shown. Tests have shown that after diluting with water, the acetic acid content reaches4~ …
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Lei Cheng
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