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Beef-flavor sliced ginger and preparation method thereof

A technology of ginger slices and beef, applied in food ingredients as taste improvers, food ingredients as antimicrobial preservation, food preservation, etc., can solve the problem that the nutritional value will not be recognized by consumers, the taste of eating is not good, and ginger is difficult to preserve and other issues, to achieve the effect of novel taste, good health, and improvement of disease resistance

Inactive Publication Date: 2017-01-25
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 beef-flavored ginger slice, comprising the following raw materials in weight proportions, 40g of ginger, 25g of beef powder, 7g of minced beef, 5g of pork powder, 5g of chili powder, 4g of black pepper powder, 5g of edible salt, 4g of monosodium glutamate, and 9g of white sugar , citric acid 0.5g, chrysanthemum powder 0.15g, orange peel powder 0.3g, hawthorn powder 3g, sodium benzoate 0.3g, potassium sorbate 0.1g, sodium metabisulfite 0.4g, edetate disodium 0.6g and dehydroacetic acid Sodium 1g.

[0015] The preparation method of described beef 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, sodium benzoate, potassium sorbate, sodium metabi...

Embodiment 2

[0020] Example 2. A beef-flavored ginger slice, comprising the following raw materials in weight proportions: 20g of ginger, 15g of beef powder, 5g of minced beef, 3g of pork powder, 3g of chili powder, 3g of black pepper powder, 2g of edible salt, 2g of monosodium glutamate, and 5g of white sugar , citric acid 0.1g, chrysanthemum powder 0.1g, orange peel powder 0.2g, hawthorn powder 2g, sodium benzoate 0.1g, potassium sorbate 0.05g, sodium metabisulfite 0.05g, edetate disodium 0.2g and dehydroacetic acid Sodium 0.1g.

[0021] The preparation method of described beef 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, sodium benzoate, potassium sorbate, sodium met...

Embodiment 3

[0026] Example 3. A beef-flavored ginger slice, comprising the following raw materials in weight proportions: 50g of ginger, 35g of beef powder, 10g of minced beef, 8g of pork powder, 8g of chili powder, 6g of black pepper powder, 8g of edible salt, 6g of monosodium glutamate, and 15g of white sugar , citric acid 1g, chrysanthemum powder 0.2g, orange peel powder 0.4g, hawthorn powder 4g, sodium benzoate 0.5g, potassium sorbate 0.2g, sodium metabisulfite 0.8g, edetate disodium 1g and sodium dehydroacetate 3g .

[0027] The preparation method of described beef 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, sodium benzoate, potassium sorbate, sodium metabisulfite...

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PUM

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Abstract

The invention discloses a beef-flavor sliced ginger and a preparation method thereof. The beef-flavor sliced ginger is prepared from the following raw materials in parts by weight: 20-50 parts of ginger, 15-35 parts of beef essence powder, 5-10 parts of ground beef, 3-8 parts of pork essence powder, 3-8 parts of chili powder, 3-6 parts of black pepper powder, 2-8 parts of table salt, 2-6 parts of monosodium glutamate, 5-15 parts of white sugar, 0.1-1 part of citric acid, 0.1-0.2 part of chrysanthemum flower powder, 0.2-0.4 part of orange peel powder, 2-4 parts of hawthorn powder, 0.1-0.5 part of sodium benzoate, 0.05-0.2 part of potassium sorbate, 0.05-0.8 part of sodium metabisulfite, 0.2-1 part of disodium edetate and 0.1-3 parts of sodium dehydroacetate. The beef-flavor sliced ginger has high nutritive value, has the beef flavor, and is novel in mouthfeel and convenient for digestion.

Description

technical field [0001] The invention relates to ginger slices and a preparation method thereof, in particular to beef-flavored 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, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00A23L33/125A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/16A23V2200/044A23V2200/048A23V2200/10A23V2250/032A23V2250/1614A23V2250/60
Inventor 罗云香
Owner 贵州玉屏马头田食品有限责任公司
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