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
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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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