Tianshan Ume [Xinjiang Xinyuan Specialty]

What is Tianshan Ume? Authentic Xinjiang New Source Specialty: Tianshan Ume

Summary:Do you want to know what Tianshan Ume is? This article is a detailed introduction to the Xinjiang Xinyuan specialty - Tianshan Ume. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tianshan Ume. The full text takes about 6 minutes to read, mainly including the basic introduction of Tianshan Ume and its nutritional value? What are the product characteristics of Tianshan Ume? The production method of Tianshan black plum, etc

Basic Introduction of Tianshan Ume

Tianshan Ume is a dried and nearly ripe fruit of European plum in the Rosaceae family. Although it is not a true plum, it is named after its similar taste and efficacy to Ume.

. Picking fruits near maturity during spring and summer. The flesh is soft, oval shaped, and contains one light yellow core. Tianshan black plum is best for its large size, weight, thick flesh, delicious and complete taste. Tianshan black plum is the fruit of European plum in the plum genus, while the true black plum is the fruit of plum in the apricot genus

Skin itching

Ume can moisturize and relieve itching, resist allergies, and have a good anti itch effect on skin itching, rash, and stubborn ringworm caused by blood deficiency and wind dryness. Take 6g of Ume, 30g of Rehmannia glutinosa, 12g of Angelica sinensis, 10g of Paeonia lactiflora, 6g of Cicada molt, 15g of Leonurus japonicus, 5g of Chuanxiong, 15g of Paeonia lactiflora, and 15g of Xuchangqing decoction in water. Take one dose per day, with 10 doses per course of treatment

The blood sugar of diabetes decreased

The black plum, schisandra chinensis, and roasted silkworm were divided into pills, each of which was 4g, three times a day. After 1 to 3 weeks of medication, the "three more" symptoms could be improved, and the blood sugar and urine sugar could be significantly reduced

Gastric acid deficiency

The Wumei formula has a good therapeutic effect on gastric acid deficiency, loss of appetite and other symptoms caused by chronic atrophic gastritis. 6g of Ume, 10g of Papaya, 15g of Paeonia lactiflora, 15g of Panax ginseng, 20g of Astragalus membranaceus, 12g of Panax ginseng, 6g of Curcuma zedoaria, 8g of Green Calyx plum, 15g of raw malt, 15g of Salvia miltiorrhiza, and 6g of Glycyrrhiza uralensis, decoct in water and take one dose daily

Fourth, chronic non-specific colitis

The reuse of Ume (generally not less than 30g) has a certain therapeutic effect on chronic non-specific colitis. 30g of Wumei, 3g of Huanglian, 9g of Huangbai, 3g of Xixin, 6g of Sichuan pepper, 6g of dried ginger, 6g of Guizhi, 10g of Codonopsis pilosula, 10g of Angelica sinensis, 6g of Aconitum, 20g of Atractylodes macrocephala, 10g of Goji berries, and 30g of Hedyotis diffusa. Take one dose daily, divided into three doses, and generally take effect within 7 days

Neurasthenia

Ume has the effect of relieving irritability and clearing heat, and its therapeutic effect on neurasthenia is significant. Take 20g of Ume, 10g of Aconitum, 3g of Asarum, 6g of Cinnamomum cassia, 6g of Huanglian, 6g of Amber, 15g of Codonopsis pilosula, 15g of dried ginger, 18g of Poria cocos, 12g of Angelica sinensis, 30g of Ziziphus jujuba seeds, 20g of Dragon Bone, 30g of Oysters, and 10 jujujubes, decoct in water and take one dose per day. Generally, three doses can take effect

The production method of Tianshan black plum

1. Purification: pick out impurities, sieve out ash, wash, and dry in the sun

2. Ume Meat: Take clean Ume and drizzle it with clean water to make the meat soft. Let it air dry and crush it.

Peel off the clean meat and it's ready to serve. Or steam it in a steamer until it rots to the extreme, rub it in a basket, remove the core, take the meat, and dry it in the sun

3. Ume Charcoal: Take clean Ume and stir fry over high heat until the skin bulges and there are burnt spots. Spray water and dry, then take it out and let it cool<4. Vinegar making: Take clean black plums or black plum meat, mix well with vinegar, moisten until the vinegar is completely absorbed, place in a suitable container and seal it tightly, heat it with water or steam for 2-4 hours, and then remove and dry<5. Steaming: Take the black plums and put them in a bottle with a tightly closed lid. Steam them in a hot water pot until they reach high steam, then wait for 5 hours before taking them out and drying them in the sun