Flavoring of oil cocked ginger granule, and preparation method

A production method and seasoning technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of single variety, monotonous taste, and bad taste of ginger products, so as to increase the taste and fresh fragrance, increase the variety and variety, and store convenient effect

Inactive Publication Date: 2009-08-19
张强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of oil-boiled ginger grain seasoning and its preparation method, to solve the problems of single variety, monotonous taste, stale and bad taste of existing ginger products, and to solve the problem that fresh onions are easily oxidized when exposed to the air. and the problem of sour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The oil-boiled ginger grain seasoning of the present invention is based on the total mass of raw materials, according to the following proportioning:

[0025] Ginger grains 70%,

[0026] vegetable oil 20%,

[0027] Iodized salt 4.5%

[0028] Sugar 2.5%,

[0029] MSG 1.5%,

[0030] Chicken essence 1.5%;

[0031] Oil-boiled ginger seasoning is carried out according to the following steps:

[0032] Step 1: Boil the vegetable oil, let it cool until the oil temperature is 80°C, add ginger grains. The particle size of ginger grains is approximately 3×3 mm.

[0033] Step 2, heat the ginger and vegetable oil again to 100°C, until the ginger grains decompose part of the spicy taste of ginger, and the color is bright and golden;

[0034] Step 3, immediately remove the boiled ginger, put it into a drain container to drain the vegetable oil, let it cool naturally, and let it dry until the ginger is dry and golden in shape;

[0035] Step 4, heat the vegetable oil again, boil...

Embodiment 2

[0039] The oil-boiled ginger grain seasoning of the present invention is based on the total mass of raw materials, according to the following proportioning:

[0040] Ginger grains 65%, vegetable oil 30%, iodized salt 3%, sugar 1%, monosodium glutamate 0.5%, chicken essence 0.5%;

[0041] Oil-boiled ginger seasoning is carried out according to the following steps:

[0042] Step 1: Boil the vegetable oil, let it cool until the oil temperature is 80°C, add ginger grains. Ginger grains have a particle size of approximately 4 x 4 mm.

[0043] Step 2, heat the ginger and vegetable oil again to 100°C, until the ginger grains decompose part of the spicy taste of ginger, and the color is bright and golden;

[0044] Step 3. Immediately remove the boiled ginger from the vegetable oil, put it into a small-hole drip container, let it cool naturally, and let it dry until the ginger is dry and golden-yellow;

[0045] Step 4, heat the vegetable oil again, boil the vegetable oil and let it ...

Embodiment 3

[0048] Embodiment three: the oil-boiled ginger grain seasoning of the present invention takes the gross mass of raw material as the proportioning of base number: ginger grain 75%, vegetable oil 15%, iodized salt 7%, sugar 2%, monosodium glutamate 0.5%, chicken essence 0.5%. Ginger grains are approximately 5 x 5 mm in size.

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PUM

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Abstract

A kind of boiled-in-oil ginger particles as condiment is proportionally prepared from ginger particles, vegetative oil, salt, sugar and flavouring through boiling the ginger particles in oil and mixing with others. It features that an enclosed hard shell is formed on the surface of each ginger particle to prevent the loss of water and the oxidization of ginger juice in air.

Description

technical field [0001] The present invention relates to a kind of food condiment and its preparation method, especially a kind of ginger seasoning and its preparation method, Background technique [0002] Ginger is a plant root that has both edible and medicinal uses. It is hot in nature, pungent in taste, and its chemical composition contains volatile oil. The main components in the oil are zingiberol, zingiberene, bisabolene, α-curcumene, and linalool. (linalool), eucalyptus (cineole) and α-borneol; it also contains the spicy ingredient gingerol and the decomposition product gingerone; it also contains a variety of amino acids. [0003] The planting of ginger has a long history in our country, but the ginger products currently on the market are still mainly rough processed. The annual export sales of ginger farmers are mostly fresh ginger or dried ginger powder products, with a single variety and few other deep-processed products. Because the added value of fresh ginger ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L27/00A23L27/10A23L27/22
Inventor 张强
Owner 张强
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