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Ginger juice seasoner and preparation method thereof

The technology of seasoning and ginger juice is applied in the field of ginger juice seasoning and its preparation, which can solve the problems of single taste, dehydrated nutrition and poor taste, and achieve the effects of unique flavor, good market prospect and rich nutrition.

Active Publication Date: 2010-08-18
SICHUAN ZIGONG BAIWEIZHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the shortcomings of the existing ginger seasoning with single taste and poor nutrition and taste due to dehydration, and provides a ginger juice seasoning with rich nutrition and unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: prepare ginger juice seasoning of the present invention

[0024] Main equipment: sandwich pot or automatic cooking pot, pulverizer, automatic filter.

[0025] Formula: 30% of ginger, 62% of water, 0.01% of thickener, 2.0% of salt, 1% of citric acid, optional component: potassium sorbate 0.5g / kg.

[0026] Material selection: choose yellow ginger with a water content below 85%, which requires a strong flavor of ginger, no impurities, no mildew and no stratification.

[0027] Slicing: In order to fully ensure the sensory quality of ginger juice products, ginger must be washed with water, cut into slices with a vegetable cutter, pulverized with a pulverizer, and then finely filtered with a colloid mill to filter the filtrate.

[0028] Grinding and filtering: Grinding the yellow ginger crushed by a pulverizer to 60 mesh with a diameter of 10 mm with a colloid mill, and then filtering.

[0029] Firing: Take the filtrate (ginger juice) and add it to an automati...

Embodiment 2

[0031] Embodiment 2: prepare ginger juice seasoning of the present invention

[0032] Main equipment: sandwich pot or automatic cooking pot, pulverizer, automatic filter.

[0033] Formula: ginger 35%, water 65%, thickener 0.015%, salt 2.5%, citric acid 1.5%, potassium sorbate 0.5g / kg.

[0034] Material selection: choose yellow ginger with a water content below 85%, which requires a strong flavor of ginger, no impurities, no mildew and no stratification.

[0035] Slicing: In order to fully ensure the sensory quality of ginger juice products, wash ginger with water, cut into slices with a vegetable cutter, pulverize with a pulverizer, and then use a colloid mill to finely filter the filtrate.

[0036] Grinding and filtering: Grinding the yellow ginger crushed by a pulverizer to 60 mesh with a diameter of 10 mm with a colloid mill, and then filtering.

[0037] Firing: Take the filtrate (ginger juice) and add it to an automatic cooking pot, and heat the ginger juice to boil. The...

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PUM

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Abstract

The invention relates to the field of food, and specifically discloses a ginger juice seasoner. The ginger juice seasoner comprises the following raw materials in percentage by weight: 30-35% of yellow-mouth ginger, 62-65% of water, 2.0-2.5% of salt, 0.01-0.015% of thickening agent, 1-1.5% of citric acid and 3.5-4.5% of white sugar. The invention also provides a preparation method of the ginger juice seasoner. The ginger juice seasoner is light yellow, has intense ginger smell and fragrance, mellow taste and unique flavor, can maintain nutritional ingredients, can enhance the qualities of color, flavor and taste, and whets the appetite of people better, thereby achieving favorable market prospects.

Description

technical field [0001] The invention relates to the field of food, in particular to a ginger juice seasoning and a preparation method thereof. Background technique [0002] Ginger is rich in nutrients and has the functions of sterilization and health care. It is a traditional daily condiment for people. It is widely used in traditional Chinese dishes. Ginger seasoning mostly is ginger powder, ginger oil etc. on the market at present, because through dehydration extraction, loses a large amount of nutritional labelings, also can't keep the pure mouthfeel of original material, and taste is single, is not suitable for people's living standard improvement, taste diversification, Focus on nutritional needs. People look forward to the further development of ginger to produce ginger seasonings with different flavors and rich nutrition. Contents of the invention [0003] The invention aims at the disadvantages of the existing ginger seasoning, which has single taste and poor nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 甘丘平
Owner SICHUAN ZIGONG BAIWEIZHAI FOOD
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