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Apple-laver fresh ginger paste and preparation method thereof

A technology of ginger paste and seaweed, applied in the direction of food science and the like, can solve the problems of inability to use, perishable ginger, and difficult to store fresh ginger, and achieves the effects of good edible taste, rich raw materials, and good health.

Inactive Publication Date: 2016-04-20
合肥市包河区大圩花果园武鸡繁育场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh ginger is not easy to store, and it is easy to germinate after the dormant period of fresh ginger. During storage, it must be protected from cold and heat, and at the same time, it must be well ventilated to eliminate bad gases. When the storage temperature is lower than 10 ° C, it is easy to be damaged. Frozen damage, the ginger after being frozen is very perishable and cannot be used

Method used

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Examples

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Embodiment Construction

[0017] A kind of apple seaweed ginger paste is made from the following raw materials in parts by weight:

[0018] Ginger 300-310, bird’s nest 9-11, chicken broth 25-27, licorice apricot 34-37, sea pine nuts 17-19, seaweed 33-35, apple powder with skin 20-23, vine 2.3-2.5, pearl grass 2.3-2.5, Codonopsis slices 3.2-3.5, malic acid 1.2-1.4, brown sugar 90-95 and water.

[0019] A preparation method of apple seaweed ginger paste, comprising the following steps:

[0020] (1) Peel and wash the fresh ginger and place it in an electric heating constant temperature blast drying oven at 63-65°C to dry the surface moisture, then cut into ginger pieces, then add 6 times the water to the ginger pieces and stir to break Beat the pulp, then add a mixed enzyme composed of cellulase and pectinase in a mass ratio of 2:1, the enzyme dosage is 4800mg / L, heat and extract ginger at 45°C for 40 minutes, and finally obtain ginger juice by suction filtration;

[0021] (2) Put the seaweed and sea pi...

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Abstract

The invention discloses apple-laver fresh ginger paste. The apple-laver fresh ginger paste is prepared from, by weight, 300-310 parts of fresh ginger, 9-11 parts of bird's nests, 25-27 parts of chicken broth, 34-37 parts of liquorice apricots, 17-19 parts of Korean pine seeds, 33-35 parts of laver, 20-23 parts of unpeeled apple powder, 2.3-2.5 parts of tuber fleeceflower stems, 2.3-2.5 parts of phyllanthus urinaria, 3.2-3.5 parts of codonopsis pilosula slices, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and an appropriate amount of water. According to the apple-laver fresh ginger paste and a preparation method thereof, the fresh ginger paste is prepared through processing by reasonably proportioning the fresh ginger with the materials such as bird's nests, the chicken broth, the Korean pine seeds and the unpeeled apple powder, the raw materials are rich, and ginger juice extracted through an improving technology in the processing process is added in a matched mode, so that the fresh ginger paste is higher in contained nutritive value and good in edible taste and has the apple flavor; in addition, the fresh ginger paste further has the certain life cultivation and health care effects and is beneficial for physical health if the fresh ginger paste is eaten for a long term.

Description

technical field [0001] The invention relates to the technical field of ginger processed food and its processing, and mainly relates to an apple seaweed ginger paste and a preparation method thereof. Background technique [0002] Ginger is warm in nature and pungent in taste. It can enter the three meridians of the lung, spleen and stomach, and has the effects of dispelling cold, sweating, suppressing vomiting, and dispelling wind. In addition to carbohydrates and proteins, ginger contains high vitamin and mineral content. It is rich in spicy and strong volatile oil and gingerol, etc. It has a special spicy taste and is deeply loved by consumers. However, fresh ginger is not easy to store. It is easy to germinate after the dormant period of fresh ginger. During storage, it must be protected from cold and heat, and it must be well ventilated to get rid of bad gases. When the storage temperature is lower than 10 ° C, it is easy to be damaged. Freezing damage, the ginger after ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L17/60A23L25/00A23L33/00
CPCA23V2002/00
Inventor 余少武
Owner 合肥市包河区大圩花果园武鸡繁育场
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