How to make papaya vinegar

How is papaya vinegar made?

Papaya vinegar is a delicacy that many people like to eat. Papaya vinegar is not only delicious, but also very nutritious. In daily life, there are many types of vinegar, and many ingredients can be used to make vinegar. In fact, papaya can also be used to make vinegar, which is what we often call papaya vinegar. Most people don’t usually make papaya vinegar, so what is the method of making papaya vinegar?

How to make papaya vinegar

1. Ingredients and preparation of papaya vinegar: 500 grams of papaya, 30 grams of ginger, and 500 milliliters of vinegar. Put the above three ingredients into a casserole and simmer over low heat until cooked. Take 1 dose in 3 times, once a day, for 3 to 4 consecutive doses.

2. Papaya vinegar effects and precautions: Strengthens the spleen and removes blood stasis, soothes the liver and harmonizes the stomach, dispels cold and detoxifies, and promotes lactation. It is suitable for patients with chronic gastritis and peptic ulcer, and can also be used for those with hiccups, lack of milk, and retained lochia.

3. Vinegar and pepper papaya method:

1. Peel and shred the papaya, blanch it in boiling water with a small amount of salt, cool it with clean (cold) water, and drain it for later use.

2. Wash and cut the cucumber into shreds and mince the garlic.

3. Take a container, mix all the seasonings together, pour it on the shredded papaya and cucumber, mix well and serve.

4. Dietary taboos: Papaya is sweet, mild, slightly cold and non-toxic. It is suitable for most people to eat and is good for health. Only those with weak constitution and cold spleen and stomach should not eat it after it is cooled. In addition, eating too much papaya can damage teeth and bones, so it is not advisable to eat too much papaya. Papaya should not be eaten with eel. Avoid using iron or lead utensils when cooking papaya. Women who are breastfeeding can consume it to increase milk supply. People who are chronically thin and have indigestion may try eating more papaya to gain some plumpness.

The main value of papaya

1. Economy. Fresh medicinal papaya fruit contains more tannins and organic acids, and a relatively low sugar content, which makes it taste sour and astringent and is not suitable for eating raw. But its fruit is nutritious and rich in vitamins. The acid components in papaya include malic acid, citric acid, tartaric acid, etc. These organic acids have pure sour taste. After proper dilution and supplementation with certain sweeteners such as sucrose or honey, they can be made into products with unique flavor.

2. Health care. The health-care function is obvious. With papaya as raw material, the products that have been successfully developed and put on the market mainly include papaya juice drinks, papaya preserves, papaya wine, papaya vinegar, etc. We are currently researching and developing anti-aging preparations of superoxide dismutase (SOD) extracted from papaya, papaya compound antioxidant essence (health food), modern papaya single-flavor Chinese medicine concentrated granules, low-temperature vacuum-dried papaya slices, and papaya honey liquid effervescent tablets.

3. Eat. Papaya is delicious and has therapeutic effects, especially for women. The proteolytic enzymes contained in papaya can compensate for the secretions of the pancreas and intestines, supplement the deficiency of gastric juice, and help break down protein and starch. Papaya contains carotene and rich vitamin C, which have strong antioxidant properties, help the body repair tissues, eliminate toxic substances, enhance human immunity, and help the body resist viral invasion including influenza A. The active ingredients in papaya fruit can enhance the efficacy of phagocytes.