Production process of mashed ginger
A production process and technology of ginger paste, applied in the field of ginger paste production technology, can solve the problems of inconsistent product quality, cannot be stored for a long time, short product shelf life, etc., and achieve the effects of low production cost, easy operation and high peeling efficiency.
Inactive Publication Date: 2017-07-21
安丘康域食品有限公司
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Problems solved by technology
But there is no mature ginger production process in the market now. The existing ginger processing technology generally adopts manual processing technology. The production volume is not large each time, but the production volume is very small, and it cannot be stored for a long time.
Others use semi-mechanical processing techniques to wash, peel, slice, shred, and dice the ginger, then centrifuge the diced ginger to remove the juice to obtain minced ginger, sterilize the minced ginger, and add other condiments to make it. Ginger Rong products, but this semi-mechanical processing technology also has the disadvantages of low production efficiency, short product shelf life, and inconsistent product quality
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[0020] The present invention will be described in detail below in conjunction with preferred embodiments.
[0021] 1) Choose fresh ginger, which has a complete shape and has the inherent characteristics of the variety. It is plump and full, basically the same shape and color, smooth and clean, with a normal smell and the inherent normal spicy taste of ginger, without rot, mildew, and burnt. Skin shrinkage, frostbite, sunburn, no impurities, remove surface impurities, rinse well.
[0022] 2) Put the washed ginger into the dermabrasion machine for dermabrasion, clean the dermabrasion ginger, and then trim it after grinding, manually peel the ungrinded parts, and then use clean water after perfection rinse. The peeling machine is arranged with peeling rollers in the tank. The peeling rollers are driven by a motor. The 3 cm bristles on the peeling rollers are arranged in a U shape; pour the ginger into the U-shaped peeling rollers and start the motor to peel off the skin. The ro...
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The invention discloses a production process of mashed ginger, comprising: buffing washed ginger in a buffing machine, and washing the buffed ginger; crushing and pulping the washed ginger in a pulper to obtain ginger paste; dewatering the ginger paste in a dewatering unit to obtain mashed ginger; frying the dewatered mashed ginger in a frying unit at 150-180 DEG C; deoiling the fried mashed ginger in a deoiling machine; cooling the deoiled mashed ginger; adding the cooled mashed ginger into a container, adding 13-18% by weight of chicken essence, 6-9% by weight of monosodium glutamate, 5-7% of edible salt, and 1-3% of white granulated sugar, and stirring well; sterilizing the stirred mashed ginger to obtain the mashed ginger product. The production process has high production efficiency and good operational simplicity, the original flavor and nutrients of ginger are retained to maximum extent, the manufacture cost is low, the operation is simple, and the mashed ginger is convenient to industrially produce.
Description
technical field [0001] The invention relates to a production process of minced ginger. Background technique [0002] There are many ways to use ginger as a condiment, and processing ginger into minced ginger as a condiment is one of the methods of use. But there is no mature ginger production process in the market now. The existing ginger processing technology generally adopts manual processing technology, and the production volume is not large each time, but the production volume is very small each time, and it cannot be stored for a long time. Others use semi-mechanical processing techniques to wash, peel, slice, shred, and dice the ginger, then centrifuge the diced ginger to remove the juice to obtain minced ginger, sterilize the minced ginger, and add other condiments to make it. Ginger Rong products are obtained, but this semi-mechanical processing technology also has the disadvantages of low production efficiency, short product shelf life, and inconsistent product qua...
Claims
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IPC IPC(8): A23L27/22
Inventor 潘建河程观斌王希杰刘希庆孙晓东王桂森李向东
Owner 安丘康域食品有限公司