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Ginger paste and preparation method of ginger paste

A kind of ginger paste and ginger technology, applied in the direction of food science and the like, can solve the problems of low utilization rate of ginger active ingredients, lack of auxiliary raw materials, and inconspicuous effects, and achieve the effects of removing stomach cold, enriching nutrition, and improving utilization rate.

Inactive Publication Date: 2016-06-15
福建好日子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production method is not high in the utilization rate of the effective ingredients of ginger, and lacks auxiliary raw materials, so the effect is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The finished product is 4500 grams.

[0019] 1. Take 450 grams of black beans, 500 grams of peanuts, 500 grams of sesame seeds, and 250 grams of walnuts, stir-fry them until they are 7 minutes cooked, crush them to 20-40 mesh particles, and mix them for later use;

[0020] 2. Take ginger with a weight of 1600 grams after washing and drying, and crush it to below 80 mesh for later use;

[0021] 3. Take 80 grams of lard + 720 grams of tea oil, first take half (400 grams) and add it to a pot with a stirring device for heating. When the oil temperature rises to 80 degrees, add 250 grams of rock sugar (or maltose), and then add 250 grams Boil the brown sugar to make it silky, then add the granules in step 1 and continue to cook, add the remaining 400 grams of mixed oil in 4 times (of course, it can also be 3 times, or 5 times, etc.), boil for 30 minutes, and then Add the ginger powder made in step 2, continue to boil and keep boiling for 5 minutes, then add 50 grams of pepp...

Embodiment 2

[0024] The finished product is 8000 grams.

[0025] 1. Take 800 grams of black beans, 900 grams of peanuts, 900 grams of sesame seeds, and 450 grams of walnuts, stir-fry them until they are 7 minutes cooked, crush them to 20-40 mesh particles, and mix them for later use;

[0026] 2. Take ginger with a weight of 2700 grams after washing, and crush it to below 80 mesh for use;

[0027] 3. Take 140 grams of lard + 1300 grams of tea oil, first take half (720 grams) and put it in a pot with a stirring device to heat it. When the oil temperature rises to 80 degrees, add 450 grams of maltose (or rock sugar), and then add Boil 450 grams of brown sugar to make it silky, then add the granules in step 1 and continue to cook, add the remaining 720 grams of mixed oil several times in the middle, after boiling for 30 minutes, add the ginger powder made in step 2, and continue to cook After keeping boiling for 5 minutes, add 80 grams of pepper, turn off the heat, and start filling when it c...

Embodiment 3

[0030] The finished product is 12000 grams.

[0031] 1. Take 1,200 grams of black beans, 1,350 grams of peanuts, 1,350 grams of sesame seeds, and 680 grams of walnuts, stir-fry them until they are 7 minutes cooked, crush them to 20-40 mesh particles, and mix them for later use;

[0032] 2. Take ginger with a weight of 4000 after cleaning, and crush it to below 80 mesh for use;

[0033] 3. Take 220 grams of lard + 1920 grams of tea oil, first take half (1070 grams) and add it to a pot with a stirring device for heating. When the oil temperature rises to 80 degrees, add 700 grams of maltose (or rock sugar), and then add 700 grams Boil 1 gram of brown sugar to make it silky, then add the granules in step 1 and continue to cook, add the remaining 1070 grams of mixed oil several times in the middle, boil for 30 minutes, add the ginger powder made in step 2, continue to cook and keep boiling After 5 minutes, add 80 grams of pepper, turn off the heat, and start filling when it cools...

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PUM

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Abstract

The invention discloses a ginger paste and a preparation method of ginger paste. The ginger paste and the preparation method thereof belong to the field of food processing and solve the technical problems of prior art, wherein the technical problems include low active ingredient utilization ratio of the gingers during ginger paste extraction, lack of accessory ingredients and non-obvious effects. The ginger paste disclosed by the invention is prepared from the following ingredients in percentage by weight: 30-35% of fresh gingers, 9-10% of black soybeans, 10-11% of peanut kernels, 10-11% of sesame seeds, 4-5% of walnut kernels, 15-20% of edible oil, 5-10% of crystal sugar and 5-10% of brown sugar. The preparation method of ginger paste disclosed by the invention comprises the following steps: step 1, taking the black soybeans, the peanut kernels, the sesame seeds and the walnut kernels according to corresponding proportions, respectively stir-frying the black soybeans, the peanut kernels, the sesame seeds and the walnut kernels until cooked, crushing the cooked black soybeans, peanut kernels, sesame seeds and walnut kernels into granules, and mixing the granules for later use; step 2, taking dried fresh gingers after washing according to corresponding proportion, and crushing the dried gingers for later use; step 3, taking the edible oil according to the proportion of the edible oil to the total weight, heating a half of the edible oil in a pan, adding the crystal sugar and the brown sugar into the heated edible oil until sugar filaments form, adding the granules prepared in step 1 into the sugar filaments, adding the remaining half of the edible oil into the granules and the filaments in several times during the addition of the granules into the filaments, adding the ginger powder prepared in the step 2 into the paste, adding a few pepper powder, and turning off the fire after uniform mixing; and step 4, carrying out cooling until the paste is 70 DEG C, and then, packing the paste, so that the final product of the ginger paste is prepared.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a ginger paste for dispelling cold and warming the stomach and a preparation method thereof. Background technique [0002] The ginger paste currently on sale is generally made of ginger powder and vaseline, mainly because ginger has the effect of dispelling cold evils, refreshing and refreshing the brain. The production method of ginger paste is mainly that ginger is made into paste through cleaning, grinding, filtering and emulsification at present. This preparation method is not high to the active ingredient utilization rate of ginger, and lacks auxiliary raw material, and effect is not obvious. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of low active ingredient utilization rate of ginger and lack of auxiliary raw materials in the prior art, provide a kind of ginger paste for dispelling cold and warming stomach and its prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L11/00A23L25/00A23L29/30
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/30
Inventor 谢万祥张国珍阙培灿张雪华
Owner 福建好日子食品有限公司
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