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Original freshness-preserved minced-ginger seasoning and making method thereof

A production method and seasoning technology, which is applied in the field of seasoning, can solve the problems of no fresh-keeping seasoning, etc., and achieve the effects of low production cost, simple operation and low cost

Inactive Publication Date: 2016-04-13
张强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Fresh seasoning is not available

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of original fresh-keeping ginger seasoning, is made up of following percentage composition:

[0034] Ginger paste 75%, vegetable oil 10%, iodized salt 8%, scallion oil 3%, chicken essence 3%.

Embodiment 2

[0036] A kind of original fresh-keeping ginger seasoning, is made up of following percentage composition:

[0037] Ginger paste 70%, vegetable oil 15%, iodized salt 8%, scallion oil 4%, chicken essence 3%.

Embodiment 3

[0039] A kind of original fresh-keeping ginger seasoning, is made up of following percentage composition:

[0040] Ginger paste 60%, vegetable oil 25%, iodized salt 8%, scallion oil 3%, chicken essence 4%.

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PUM

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Abstract

The invention discloses original freshness-preserved minced-ginger seasoning. The original freshness-preserved minced-ginger seasoning is prepared from 60%-75% of minced ginger, 10%-25% of vegetable oil, 8%-12% of iodized salt, 3%-7% of scallion oil and 3%-7% of chicken essence. According to the original freshness-preserved minced-ginger seasoning, original color, taste, flavor and nutrients of the ginger can be kept.

Description

technical field [0001] The invention relates to the field of seasoning, in particular to an original fresh-keeping minced ginger seasoning and a preparation method thereof. Background technique [0002] Existing semi-liquid condiment (seasoning) does not have the condiment that takes ginger paste or ginger granule, oil as main raw material. The existing production processes of condiments are dehydration, dry powder, fermentation, frying, and pickling. The condiments made by the above production processes have no original color, taste, taste, nutritional content, etc. of the raw materials, and the natural properties of the raw materials have been destroyed. . At present, the condiment market urgently needs to keep the original color, mouthfeel, taste and nutritional labeling of the original fresh-keeping condiments, but there is no fresh-keeping condiment on the market. [0003] 1. Different raw materials are used: [0004] Existing semi-liquid condiment (seasoning) does n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 张强
Owner 张强