Fermented spicy ginger and preparation method thereof

A technology for spicy ginger and bad pepper, applied to the field of bad spicy ginger and its preparation, can solve the problems of ginger being troublesome to carry, affecting eating taste, difficult to preserve ginger, etc., so as to enhance appetite, kill parasites in stomach and abdomen, and relieve chest and stomach. The effect of abdominal pain

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

[0004] Because ginger is difficult to preserve, the existing ginger is mainly eaten in dishes or eaten directly. However, it is troublesome to eat directly, and it will feel more spicy, which affects the taste of eating; at the same time, it is troublesome to carry ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1. A kind of hot and spicy ginger, comprising the following raw materials in weight ratio, ginger 40g, edible salt 3g, hot pepper 20g, monosodium glutamate 4g, rock sugar 9g, citric acid 0.5g, sodium benzoate 0.3g, potassium sorbate 0.1g, sodium metabisulfite 0.4 g, 0.6 g of disodium edetate and 1 g of sodium dehydroacetate.

[0016] The preparation method of described bad hot ginger, comprises the following steps,

[0017] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0018] 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;

[0019] c. Add bad pepper and rock sugar to product B, stir evenly, marinate for 2 days, stir once every 6 hours, take it out, and get product C;

[0020] d. Add monosodium glutamate, citric acid, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edetate and sodium dehydroacetate...

Embodiment 2

[0021] Example 2. A kind of hot and spicy ginger, comprising the following raw materials in weight proportions, ginger 20g, edible salt 1g, hot pepper 15g, monosodium glutamate 2g, rock sugar 6g, citric acid 0.1g, sodium benzoate 0.1g, potassium sorbate 0.05g, sodium metabisulfite 0.05 g, 0.2 g of disodium edetate and 0.1 g of sodium dehydroacetate.

[0022] The preparation method of described bad hot ginger, comprises the following steps,

[0023] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0024] 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;

[0025] c. Add bad pepper and rock sugar to product B, stir evenly, marinate for 2 days, stir once every 6 hours, take it out, and get product C;

[0026] d. Add monosodium glutamate, citric acid, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edetate and sodium dehy...

Embodiment 3

[0027] Example 3. A kind of spicy ginger, comprising the following raw materials in weight ratio, ginger 50g, edible salt 5g, pepper 30g, monosodium glutamate 6g, rock sugar 12g, citric acid 1g, sodium benzoate 0.5g, potassium sorbate 0.2g, sodium metabisulfite 0.8g , 1 g of disodium edetate and 3 g of sodium dehydroacetate.

[0028] The preparation method of described bad hot ginger, comprises the following steps,

[0029] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0030] 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;

[0031] c. Add bad pepper and rock sugar to product B, stir evenly, marinate for 2 days, stir once every 6 hours, take it out, and get product C;

[0032] d. Add monosodium glutamate, citric acid, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edetate and sodium dehydroacetate to product C, ...

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PUM

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Abstract

The invention discloses a fermented spicy ginger and a preparation method thereof. The fermented spicy ginger comprises the following raw materials in parts by weight: 20-50 parts of fresh ginger, 1-5 parts of salt, 15-30 parts of fermented pepper, 2-6 parts of aginomoto, 6-12 parts of rock candy, 0.1-1 part of citric acid, 0.1-0.5 part of sodium benzoate, 0.05-0.2 part of potassium sorbate, 0.05-0.8 part of sodium pyrosulfite, 0.2-1 part of ethylene diamine tetraacetic acid and 0.1-3 parts of sodium dehydroacetate. The fermented spicy ginger not only can be directly eaten but also tastes fine and is relatively convenient to carry.

Description

technical field [0001] The invention relates to a ginger and a preparation method thereof, in particular to a spicy ginger 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 down and refr...

Claims

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Application Information

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