Traditional Chinese Japanese health drinkodorless allicin: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Japanese health drinkodorless allicin. 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 1750 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Japanese health drink—odorless allicinThe use value and bacterial effect of garlic have long been valued by people. It is usually widely used as a condiment to increase appetite. In particular, the bactericidal effect of garlic has long been noticed by the world. However, garlic has a strong garlic smell when eaten directly, which is not liked by people. Japan has successfully developed a healthy drink called jujube odorless allicin and put it on the market, which is very popular among people. …

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