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Production method of ginseng boiled dumplings

A production method and ginseng technology, applied in the field of food processing, can solve the problems of strong sex, poor palatability, etc., and achieve the effects of changing edible properties, excellent flavor and mild temperament

Inactive Publication Date: 2013-01-23
JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a production method of ginseng dumplings, in order to solve the problems that ginseng can only be used in medical products, has poor palatability, strong sex, and cannot be directly used in the processing of noodles, etc., broadens the application field of ginseng, improves the utilization efficiency of ginseng, and creates Greater economic and social benefits

Method used

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  • Production method of ginseng boiled dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Pork, coriander and ginseng dumplings

[0024] (1) Ginseng pre-treatment

[0025] Wash dried raw ginseng with running water to remove inedible impurities such as floating dust, silt, weeds, etc., soak in cold water below 25°C until the ginseng is completely rehydrated without dry core, remove and drain the water for later use; use running water for fresh ginseng Washes clean and can be applied without rehydration,

[0026] (2) Ginseng tenderization and food processing

[0027] Weigh an appropriate amount of white granulated sugar or soft white sugar, add appropriate amount of malic acid or citric acid: 0.1% calculated as sugar to prepare 10% sugar solution, adjust pH to 3.5, boil, add soaked and rehydrated ginseng, ginseng sugar solution by weight The number ratio is 1:2, continue to cook, keep the sugar solution boiling for 30 minutes, put it to room temperature, tenderize the ginseng and treat it as a food, remove it, drain the sugar solution, and chop it...

Embodiment 2

[0036] Example 2: Mutton, Leek and Ginseng Dumplings

[0037] (1) Ginseng pre-treatment

[0038] Wash dried raw ginseng with running water to remove inedible impurities such as floating dust, silt, weeds, etc., soak in cold water below 25°C until the ginseng is completely rehydrated without dry core, remove and drain the water for later use; use running water for fresh ginseng Washes clean and can be applied without rehydration,

[0039] (2) Ginseng tenderization and food processing

[0040] Weigh an appropriate amount of white granulated sugar or soft white sugar, add an appropriate amount of malic acid or citric acid: 0.2% calculated as sugar to prepare a 15% sugar solution, adjust the pH to 5.0, boil, add soaked and rehydrated ginseng, ginseng sugar solution by weight The number ratio is 1:3, continue to cook, keep the sugar solution boiling for 45 minutes, put it to room temperature, tenderize the ginseng and treat it as a food, remove it, drain the sugar solution, and c...

Embodiment 3

[0049] Example 3: Pork sauerkraut and ginseng dumplings

[0050] (1) Ginseng pre-treatment

[0051] Wash dried raw ginseng with running water to remove inedible impurities such as floating dust, silt, weeds, etc., soak in cold water below 25°C until the ginseng is completely rehydrated without dry core, remove and drain the water for later use; use running water for fresh ginseng Washes clean and can be applied without rehydration,

[0052] (2) Ginseng tenderization and food processing

[0053] Weigh an appropriate amount of white sugar or soft white sugar, add appropriate amount of malic acid or citric acid: 0.4% calculated as sugar to make 20% sugar solution, adjust pH to 6.8, boil, add soaked and rehydrated ginseng, ginseng sugar solution by weight The number ratio is 1:5, continue to cook, keep the sugar solution boiling for 60 minutes, put it to room temperature, tenderize the ginseng and treat it as a food, remove it, drain the sugar solution, and chop it finely to get...

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Abstract

The invention relates to a production method of ginseng boiled dumplings, belonging to a processing technology of foods. The production method comprises the following steps of: screening ginsengs, removing impurities, tenderizing, modifying taste, chopping and then blending stuffing materials of the boiled dumplings, wherein the boiled dumplings made of the stuffing materials have good sensuous quality and special nutrition whether being boiled freshly or being frozen; using cane sugar, malic acids and citric acids as tenderizing agents, regulating the temperature, pH and water addition amount to be appropriate, under the action of certain time, carrying out tenderization food treatment on the ginsengs so as to endow the ginsengs with specific flavors and mild food nourishment characteristic; modifying taste and adding flavors by using a made-to-order compound flavoring and a stuffing material blending method, eliminating bitter taste and earthy taste of the ginsengs, blending the stuffing materials of the boiled dumplings, wherein the boiled dumplings made of the stuffing materials have unique taste and excellent mouth feeling. According to the production method, the application range of the ginsengs is widened and the ginsengs are suitable for flour and sugar food processing. The production method has the advantages that: in the production process, conditions are mild, and no pollution, waste residues, waste steam and harmful substances are generated; and the product is safe to eat as no chemical reagents are used.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production method of dumplings containing ginseng. Background technique [0002] Ginseng is the root of the Araliaceae plant ginseng. It is a perennial herbaceous plant that likes a cool and humid climate. It mostly grows in mixed coniferous and broadleaf forests or miscellaneous forests on gentle slopes or slopes of mountains with a small temperature difference between day and night. Because the root is hypertrophy, shaped like a spindle, often has bifurcations, and its overall appearance resembles a human head, hands, feet and limbs, it is called ginseng. In ancient times, ginseng was called Polygonatum, Goblin, and Divine Grass, etc., and it is a famous and precious medicinal material. Ginseng is flat in nature, sweet in taste, slightly bitter, and slightly warm. Return spleen, lung meridian. Traditional medicine believes that ginseng greatly invigorates the vitality, resto...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/29A23L33/00
CPCY02A40/90
Inventor 王大为张艳荣刘婷婷
Owner JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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