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Making method of ginger slices capable of promoting appetite and preserving health

A production method and technology of ginger slices, which are applied in the field of food processing, can solve problems such as unreasonable production operation specifications, unstable product quality, and high energy consumption in the processing process, and achieve the goal of retaining nutrients, high degree of mechanized operation, and reducing production steps Effect

Inactive Publication Date: 2017-04-19
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low level of processing technology and unreasonable production operation specifications, the product quality is unstable
At the same time, slow sugar penetration, high labor intensity, long processing cycle, high energy consumption during processing, low production efficiency, and low product yield are the main technical problems existing in processing enterprises at present, and become technical obstacles to increasing production and processing volume.

Method used

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  • Making method of ginger slices capable of promoting appetite and preserving health

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method for appetizing and nourishing ginger slices, comprising the following steps:

[0019] (1) Select the fresh ginger that has less raw crude fiber content, no damage, insect damage, and mildew in the same year as the raw material, soak the ginger in a sodium hydroxide solution with a volume fraction of 10% and a temperature of 50°C for 20 minutes, take it out, and use Acetic acid solution with a volume fraction of 1.5% neutralizes the residual lye on the surface of the ginger, then washes it with water, and then peels it;

[0020] (2) Use a slicer to cut the ginger into 2 mm thick slices along the direction of the ginger fiber;

[0021] (3) Put the ginger slices into the soaking solution, use a decompression device, adjust the vacuum degree to 85.3kPa, make the soaking solution boil at 55°C, take out the ginger slices after 10 minutes, and put them in an oven at a temperature of 50°C. Take it out after baking for 5 minutes, and cool the ginger slices ...

Embodiment 2

[0028] A preparation method for appetizing and nourishing ginger slices, comprising the following steps:

[0029] (1) Choose fresh ginger that has less raw crude fiber content, no damage, insect damage, and mildew in the same year as raw materials, soak the ginger in a sodium hydroxide solution with a volume fraction of 10% and a temperature of 50°C for 25 minutes, take it out, and use Acetic acid solution with a volume fraction of 1.5% neutralizes the residual lye on the surface of the ginger, then washes it with water, and then peels it;

[0030] (2) Use a slicer to cut the ginger into 2.5 mm thick slices along the direction of the ginger fiber;

[0031] (3) Put the ginger slices into the soaking solution, use a decompression device, adjust the vacuum degree to 85.3kPa, make the soaking solution boil at 55°C, take out the ginger slices after 13 minutes, and put them in an oven at a temperature of 55°C. Take it out after baking for 8 minutes, and cool the ginger slices to ro...

Embodiment 3

[0038] A preparation method for appetizing and nourishing ginger slices, comprising the following steps:

[0039] (1) Select the fresh ginger with less crude fiber content, no damage, insect damage, and mildew in the year as the raw material, soak the ginger in a sodium hydroxide solution with a volume fraction of 10% and a temperature of 50°C for 30 minutes, take it out, and use Acetic acid solution with a volume fraction of 1.5% neutralizes the residual lye on the surface of the ginger, then washes it with water, and then peels it;

[0040] (2) Use a slicer to cut the ginger into 3 mm thick slices along the direction of the ginger fiber;

[0041] (3) Put the ginger slices into the soaking liquid, use a decompression device, adjust the vacuum degree to 85.3kPa, make the soaking liquid boil at 55°C, take out the ginger slices after 15 minutes, and put them in an oven with a temperature of 60°C. Take it out after baking for 10 minutes, and cool the ginger slices to room temper...

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Abstract

The invention discloses a making method of ginger slices capable of promoting appetite and preserving health. The method comprises the steps that the ginger slices are soaked with a special soaking solution under reduced pressure; and then, the ginger slices are wrapped by sugar cane pieces, pressurization is conducted so that sugar in sugar cane can enter the ginger slices, and finally the ginger slices which are uniform in color and luster, complete in slice appearance, free of sugar crystallization or flow, low in sugar content and heavy in ginger flavor are obtained. By means of the making method of the ginger slices, the processing technology is simple; short time is consumed; the mechanized operation degree is high; nutritional ingredients in fresh ginger can be fully reserved; mouthfeel and taste are good; and the ginger slices are well received by consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing appetizing ginger slices. Background technique [0002] The whole body of ginger is a treasure, and it contains a variety of ingredients that are beneficial to the human body. It is an economic crop with great development and utilization value. Ginger contains a lot of fiber and is rich in nutrients. In addition to mineral elements such as vitamins, proteins, carbohydrates, cellulose and iron, calcium, sodium, phosphorus, potassium and magnesium, it also contains ginger dilute acid, gingerol, and ginger. Alcohol, fennel, eucalyptol, gingerene and other functional ingredients. The processing and utilization of ginger in our country has just started, and they mainly consume raw ginger products and export raw materials. [0003] Very low. Primary processed products are not only low in price and poor in efficiency, but also easily cause trade dispu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 刘永
Owner 刘永
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