Sauce appetizing ginger and making method thereof

A production method and sauce technology, which is applied in the field of food processing, can solve problems such as unsuitable for health preservation, and achieve the effect of retaining nutritional value, simple production method, and low cost

Inactive Publication Date: 2016-11-23
蔡芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, from noon to night, if it is not for curing diseases, it is not suitable to eat ginger, because the night air is restrained, and ginger wine and other pungent powders are not suitable for health preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An appetizing ginger sauce, comprising the following components in mass percentage, 70% of Tongling white ginger, 1% of pepper, 4% of salt, 3% of white sugar, 11% of light soy sauce, and 1% of dark soy sauce.

[0026] The preparation method of the present embodiment sauce appetizing ginger comprises the following steps,

[0027] S1, choose freshly unearthed Tongling white ginger, wash and peel;

[0028] S2, cut the Tongling white ginger into 2mm slices, cook in a steamer at 100°C for 6 minutes, remove and filter to dry;

[0029] S3, the ginger slices were exposed to the sun for 3 hours and packed into a container;

[0030] S4, after marinating with salt for 8 days, add chili, white sugar, light soy sauce and dark soy sauce, seal and place for 1 month before eating;

[0031] S5, filling and sealing with glass bottles;

[0032] S6, use a 100°C water bath to sterilize for 1 hour.

Embodiment 2

[0034] An appetizing ginger sauce, comprising the following components in mass percentage: 75% Tongling white ginger, 2% pepper, 4% salt, 3% white sugar, 14% light soy sauce, and 2% dark soy sauce.

[0035] The preparation method of the present embodiment sauce appetizing ginger comprises the following steps,

[0036] S1, choose freshly unearthed Tongling white ginger, wash and peel;

[0037] S2, cut the Tongling white ginger into 3mm slices, steam in a steamer at 108°C for 8 minutes, remove and filter to dry;

[0038] S3, the ginger slices were exposed to the sun for 5 hours and packed into a container;

[0039] S4, after marinating with salt for 9 days, add chili, white sugar, light soy sauce and dark soy sauce, seal and place for 1.5 months before eating;

[0040] S5, filling and sealing with glass bottles;

[0041] S6, use a 100°C water bath to sterilize for 1 hour.

Embodiment 3

[0043] An appetizing ginger sauce, comprising the following components in mass percentage, 77% of Tongling white ginger, 2% of pepper, 5% of salt, 3% of white sugar, 12% of light soy sauce, and 1% of dark soy sauce.

[0044] The preparation method of the present embodiment sauce appetizing ginger comprises the following steps,

[0045] S1, choose freshly unearthed Tongling white ginger, wash and peel;

[0046] S2, cut the Tongling white ginger into 4mm slices, cook in a steamer at 110°C for 10 minutes, remove and filter to dry;

[0047] S3, the ginger slices were exposed to the sun for 6 hours and packed into a container;

[0048] S4, after marinating with salt for 10 days, add chili, white sugar, light soy sauce and dark soy sauce, seal and place for 2 months before eating;

[0049] S5, filling and sealing with glass bottles;

[0050] S6, use a 100°C water bath to sterilize for 1 hour.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to sauce appetizing ginger and a making method thereof. The sauce appetizing ginger comprises the following components in percentage by mass: 70-80% of Tongling white ginger, 1-3% of chilli, 4-6% of salt, 3-5% of white granulated sugar, 11-17% of light soy sauce and 1-2% of dark soy sauce. The sauce appetizing ginger is rich in trace element, has the functions of generating body fluid, promoting appetite, nourishing spleen, preventing oxidation, and the like, and is particularly applicable to middle-aged and aged people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to appetizing ginger for sauce and a preparation method thereof. Background technique [0002] Ginger is an economic crop with great development and utilization value. In addition to physiologically active substances such as zingerone and gingerol, it also contains protein, polysaccharides, vitamins and various trace elements. It integrates nutrition, seasoning and health care. It has been used since ancient times Regarded by medical scientists as a health product with the same source of medicine and food, it has multiple health functions such as dispelling cold, dampness, warming the stomach, and accelerating blood circulation. There are folk sayings that "three slices of ginger in the morning, drink ginseng soup after competition" and "small ginger ginseng in October". There is also the proverb of "three slices of ginger a day, and the doctor will prescribe it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2200/32
Inventor 蔡芳
Owner 蔡芳
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