Spicy hot taste ginger slices and preparation method thereof

A technology of ginger slices and spicy taste, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients, etc. It is difficult to preserve and other problems, and achieves the effect of novel taste, easy promotion and low hygroscopicity.

Inactive Publication Date: 2017-01-18
贵州玉屏马头田食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because ginger is difficult to preserve, most people preserve it as ginger slices, or eat it directly. However, if you eat it directly, the taste is relatively simple, and the taste is not good. Even if the nutritional value is high, it will not be recognized by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1. A ginger slice with a spicy taste, comprising the following raw materials in weight proportions, 40g of ginger, 45g of pepper powder, 5g of edible salt, 2g of aspartame, 4g of monosodium glutamate, 7g of white sugar, 0.5g of citric acid, 6g of maltodextrin, and chrysanthemum powder 1.5g, orange peel powder 3g, hawthorn powder 3g, sodium benzoate 3g, potassium sorbate 1g, sodium metabisulfite 0.8g, disodium edetate 1g and sodium dehydroacetate 1.2g.

[0015] The preparation method of described hot and spicy flavor ginger sheet, comprises the following steps,

[0016] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0017] b. Soak product A in water with 5 times the volume of product A for 30 minutes, take it out, and drain; get product B;

[0018] c. White sugar, monosodium glutamate, citric acid, aspartame, maltodextrin, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium...

Embodiment 2

[0020] Example 2. A ginger slice with a spicy taste, comprising the following raw materials in weight ratio, 20g of ginger, 30g of pepper powder, 2g of edible salt, 0.1g of aspartame, 2g of monosodium glutamate, 5g of white sugar, 0.1g of citric acid, 4g of maltodextrin, chrysanthemum Pollen 1g, orange peel powder 2g, hawthorn powder 2g, sodium benzoate 1g, potassium sorbate 0.5g, sodium metabisulfite 0.5g, edetate disodium 0.2g and sodium dehydroacetate 0.1g.

[0021] The preparation method of described hot and spicy flavor ginger sheet, comprises the following steps,

[0022] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0023] b. Soak product A in water with 5 times the volume of product A for 30 minutes, take it out, and drain; get product B;

[0024] c. White sugar, monosodium glutamate, citric acid, aspartame, maltodextrin, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edeta...

Embodiment 3

[0026] Example 3. A ginger slice with a spicy taste, comprising the following raw materials in weight proportions: 50g of ginger, 60g of pepper powder, 8g of edible salt, 3g of aspartame, 6g of monosodium glutamate, 10g of white sugar, 1g of citric acid, 8g of maltodextrin, and 2g of chrysanthemum powder , orange peel powder 4g, hawthorn powder 4g, sodium benzoate 5g, potassium sorbate 2g, sodium metabisulfite 2g, disodium edetate 2g and sodium dehydroacetate 3g.

[0027] The preparation method of described hot and spicy flavor ginger sheet, comprises the following steps,

[0028] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0029] b. Soak product A in water with 5 times the volume of product A for 30 minutes, take it out, and drain; get product B;

[0030] c. White sugar, monosodium glutamate, citric acid, aspartame, maltodextrin, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium ed...

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PUM

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Abstract

The present invention discloses spicy hot taste ginger slices and a preparation method thereof, wherein the spicy hot taste ginger slices comprise the following raw materials by weight: 20-50 parts of ginger, 30-60 parts of zanthoxylum bungeanum maxim powder, 2-8 parts of edible salt, 0.1-3 parts of aspartame, 2-6 parts of monosodium glutamate, 5-10 parts of white sugar, 0.1-1 part of citric acid, 4-8 parts of maltodextrin, 1-2 parts of chrysanthemum powder, 2-4 parts of orange peel powder, 2-4 parts of hawthorn powder, 1-5 parts of sodium benzoate, 0.5-2 parts of potassium sorbate, 0.5-2 parts of sodium metabisulfite, 0.2-2 parts of disodium ethylenediaminetetraacetate, and 0.1-3 parts of sodium dehydroacetate. The spicy hot taste ginger slices of the present invention has advantages of high nutritive value, spicy hot taste, novel eating taste, and easy digestion.

Description

technical field [0001] The invention relates to ginger slices and a preparation method thereof, in particular to spicy ginger slices and a preparation method thereof. Background technique [0002] Eating ginger can resist aging and inhibit tumors, because the structures of gingerol and diphenylheptane compounds contained in ginger have strong anti-oxidation and free radical scavenging effects, and the elderly who often eat ginger can In addition to "age spots". Ginger also has the effect of appetizing, invigorating the spleen, and promoting appetite. In the hot summer, the secretion of saliva and gastric juice will decrease, thus affecting appetite. If you eat a few slices of ginger before meals, it can stimulate the secretion of saliva, gastric juice and digestive juice, increase the Gastrointestinal peristalsis, increase appetite, this is the reason that people often say "food is not delicious, eat ginger". Eating some ginger in hot weather can excite, perspire, cool dow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/20A23L27/00A23L33/10
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/32A23V2200/30
Inventor 罗云香
Owner 贵州玉屏马头田食品有限责任公司
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