Making method of liquorice and dark plum ginger

A technology of glycyrrhizic acid plum ginger and preparation method, which is applied in the directions of confectionery, confectionery industry, food science and the like, can solve the problems of low economic benefit of fresh ginger, and achieve the effects of increasing gastrointestinal motility, strong ginger flavor and promoting appetite.

Inactive Publication Date: 2015-04-08
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of low economic benefits of fresh ginger, and to provide a preparation method of licorice sour plum ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of licorice sour plum ginger, concrete operation steps are:

[0015] (1) Raw material processing: select ginger with thick and fine flesh, wash it, scrape off the floating skin, cut it obliquely into 12mm slices according to the transverse diameter, add refined salt and mix for 30 minutes, then put it into clean water containing 0.8% alum, soak for 6 After 1 hour, put it into boiling water and blanch for 35 minutes, drain the water, and prepare the sugar dip;

[0016] (2) Sugaring: Take 35kg of sucrose, 60g of protein syrup, add 8kg of water, 6kg of sour plum juice, stir to dissolve, add 1kg of licorice powder, 120g of clove powder, and 20g of sodium benzoate, mix well, and then add ginger The slices were soaked for 7 days, and stirred 4-5 times a day;

[0017] (3) Baking: Move the candied ginger slices into a baking tray and spread them out, send them to a drying room at 68°C to dry the surface, then soak them with the remaining juice unti...

Embodiment 2

[0020] A kind of preparation method of licorice sour plum ginger, concrete operation steps are:

[0021] (1) Raw material processing: select ginger with thick and fine flesh, wash, scrape off the floating skin, cut obliquely into 15mm oblique slices according to the transverse diameter, add refined salt and mix for 2 hours, then put it into clean water containing 4% alum, soak for 7 After 1 hour, put it into boiling water and blanch for 25 minutes, drain the water, and prepare the candy;

[0022] (2) Sugar stain: Take 45kg of sucrose, 100g of protein syrup, add 12kg of water, 5kg of sour plum juice, stir to dissolve, add 6kg of licorice powder, 300g of jasmine powder, 350g of cocoa powder, and 35g of sodium benzoate, and mix evenly Finally, add ginger slices and soak for 2-3 days, stirring 4 times a day;

[0023] (3) Baking: Move the candied ginger slices into a baking tray and spread them out, send them to a drying room at 80°C to dry the surface, then impregnate them with t...

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PUM

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Abstract

The invention discloses a making method of liquorice and dark plum ginger, belonging to the field of food processing. The making method is characterized in that raw materials include 50kg of fresh and tender ginger slices, 8kg of dark plum juice, 20kg of saccharose, 80g of albumen syrup, 3kg of liquorice powder, 15g of sodium benzoate and 100g of jasmine powder. The making method comprises the process flows of treating the raw materials; sugaring; baking; and packaging. The making method has the beneficial effects that the liquorice and dark plum ginger is semitransparent, strong in ginger smell, elastic, tough and proper in sweetness and sourness and has the unique flavor of ginger as well as the sourness and sweetness of the dark plums. The liquorice and dark plum ginger is capable of irritating gastrointestinal mucus membranes, promoting the secretion of saliva, gastric juice and digestive juice, enhancing gastrointestinal peristalsis and taking the effects of appetizing and tonifying the spleen because of being rich in unique gingerol and also has the effects of relieving summer heat and refreshing, resisting to oxidation and inhibiting tumor. The making method is simple in operation and convenient to use; and the liquorice and dark plum ginger is a nutritive and health delicious food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of glycyrrhizic sour plum ginger. Background technique [0002] Zingiber officinalis, the rhizome of Zingiber officinale. Warm in nature, its distinctive " gingerol " can stimulate gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, can effectively treat the abdominal distension, abdominal pain, diarrhoea, vomiting etc. that eat cold and cool food and too much causing. After eating ginger, people will have a feeling of body heat. This is because it can dilate blood vessels, speed up blood circulation, and promote the opening of pores on the body. This will not only take away excess heat, but also remove germs, The cold air is brought out together. When the body eats cold things, is exposed to rain or stays in an air-conditioned room for a long time, eating ginger can promptly eliminate various discomforts caused by the bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
Inventor 王林林
Owner 王林林
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