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Ginger sweet soybean paste and preparation method thereof

A technology of sweet noodle sauce and ginger, which is applied in food preparation, application, food science, etc., can solve the problems that fresh ginger is not easy to preserve, the taste of sweet noodle sauce is single, and cannot meet the requirements of food taste, so as to overcome rot and deterioration, benefit human health, The effect of meeting the requirements of food taste

Inactive Publication Date: 2013-08-28
SUZHOU CITY HEXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that fresh ginger is difficult to preserve, and the existing sweet noodle sauce has a single taste, which cannot meet people's requirements for the taste of food materials. A kind of ginger sweet noodle sauce and its preparation method are provided. The processing technology is simple and has significant social and social benefits. economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 30g of ginger and wash it and crush it in a pulverizer to form a block; take 30g of sweet noodle sauce, 15g of honey, 12g of water and mix the block material obtained above to form a slurry mixture; put the obtained slurry mixture into Ferment in a fermenter for 20 days; then use the fermented slurry mixture in a granulator to prepare uniform granules; finally dry and sterilize the granules to obtain 53.2 g of finished ginger sweet noodle sauce.

Embodiment 2

[0014] Take 40g of ginger and wash it and crush it in a pulverizer to form a block; take 45g of sweet noodle sauce, 22g of white sugar, 16g of water and mix the block material obtained above to form a slurry mixture; put the obtained slurry mixture into Ferment in a fermenter for 30 days; then use the fermented slurry mixture in a granulator to prepare uniform granules; finally dry and sterilize the granules to obtain 68.8 g of finished ginger sweet noodle sauce.

Embodiment 3

[0016] Take 45g of ginger and wash it and pulverize it in a pulverizer to form a lump; take 67g of sweet noodle sauce, 13g of honey, 13g of white sugar, 18g of water and mix it with the lump obtained above to form a slurry mixture; Put the mixture into a fermentation tank and ferment for 40 days; then use the fermented slurry mixture in a granulator to prepare uniform granules; finally dry and sterilize the granules to obtain 69.6 g of finished ginger sweet noodle sauce.

[0017] It can be seen from the above examples that the ginger sweet noodle sauce prepared by the present invention has high nutritional value, mellow mouthfeel, and delicious taste, which greatly meets the requirements of consumers for the taste of food materials, and its processing technology is simple, without adding any chemical ingredients in the processing process. Preservatives and preservatives, high safety, beneficial to human health.

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PUM

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Abstract

The invention discloses ginger sweet soybean paste and a preparation method thereof. The ginger sweet soybean paste is prepared by adopting the following process: cleaning ginger and crushing in a crushing device to form blocky materials; mixing and uniformly stirring the obtained blocky materials, the sweet soybean paste, auxiliary materials and water with a proportion being 2:(2-3):(0.5-1.2):(0.4-0.8) to form a paste mixture; loading the obtained paste mixture into a fermenting device for fermenting for 20-40 days; granulating the fermented paste mixture in a granulating machine to form uniform granular materials; and finally, drying and sterilizing the granular materials. The ginger sweet soybean paste prepared by adopting the preparation method meets the requirement of people on foodstuff flavor, is simple in making process, does not contain any chemical refreshing agent and preservative, is high in safety, and is beneficial to health of a human body.

Description

technical field [0001] The invention relates to a sauce, in particular to a ginger sweet noodle sauce and a preparation method thereof. Background technique [0002] Ginger is one of the foods that people often use every day, and it is an indispensable condiment for cooking. Ginger is delicious and contains a variety of nutrients, and regular consumption is beneficial to human health. But fresh ginger is very perishable and rotten, and the oxidase in ginger can make ginger change color and taste. Because fresh ginger is not easy to preserve, the utilization of fresh ginger is greatly restricted. And existing sweet noodle sauce taste is single, can't satisfy people's requirement to food material taste. Contents of the invention [0003] The purpose of the present invention is to solve the problem that fresh ginger is difficult to preserve, and the existing sweet noodle sauce has a single taste, which cannot meet people's requirements for the taste of food materials. A ki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 涂红梅
Owner SUZHOU CITY HEXING FOOD