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Sauced ginger low in nutrition losses

A nutrient loss and sauce making technology, which is applied in the field of food processing, can solve the problems of heavy spicy taste and nutrient loss, and achieve the effect of less nutrient loss, less nutrient loss, and easy digestion and absorption

Inactive Publication Date: 2018-11-06
铜陵白姜发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are currently technical problems of heavy spicy taste and serious nutrient loss, which need to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A sauce-made ginger with less nutrient loss, its raw materials include: ginger 120kg, carrot 54kg, salt 20kg, pepper 4kg, licorice 12kg, rice wine 12kg, rice vinegar 6kg, corn oil 20kg, red pepper 2kg, soy sauce 2.4kg, pepper 2kg , five-spice powder 2.5kg, cumin 1kg.

Embodiment 2

[0014] A sauce-made ginger with less nutrient loss, its raw materials include: ginger 150kg, carrot 20kg, salt 35kg, pepper 1kg, licorice 24kg, rice wine 4kg, rice vinegar 10kg, corn oil 10kg, red pepper 4kg, soy sauce 1kg, pepper 6kg, Five-spice powder 1.4kg, cumin 3kg.

Embodiment 3

[0016] A sauce-made ginger with less nutrient loss, its raw materials include: ginger 140kg, carrot 30kg, salt 30kg, pepper 2kg, licorice 20kg, rice wine 6kg, rice vinegar 9kg, corn oil 12kg, red pepper 3.5kg, light soy sauce 1.5kg, Chinese prickly ash 5kg, five-spice powder 1.8kg, cumin 2.5kg.

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Abstract

Sauced ginger is clear, melodious, delicious, fresh in color and delicious in taste, and is pickled vegetables low in price and delicious in taste in family daily life, but the technical problems thatthe sauced ginger is heavy in hot taste and serious in nutrition losses at present exist and need to be solved promptly. The invention discloses sauced ginger low in nutrition losses. The raw materials of the sauced ginger low in nutrition losses comprise fresh ginger, carrots, table salt, pepper, licorice roots, rice wine, rice vinegar, corn oil, red chilies, a light soy sauce, Chinese prickly ash, five spice powder and cumin seeds. The sauced ginger low in nutrition losses provided by the invention not only reserves beneficial components of the fresh ginger but also can conceal the hot taste of the fresh ginger, is long in quality guarantee period, is convenient to eat, is low in nutrition losses, is refreshing, crisp and delicious, is good in mouth feel, is suitable for being used by crowds of different age ranges, can be added in the process of making of a dish, can also be directly eaten, and is free from limit of regions and seasons.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce-made ginger with less nutrient loss. Background technique [0002] Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. It not only includes the complete color, fragrance and taste required by the traditional diet, but also has become one of the requirements of current dishes for portability and storage under the increasingly accelerated pace of life, especially for side dishes with auxiliary seasoning properties. Delicious, fresh and delicious, it is a cheap and delicious pickle in the daily life of the family. However, there are currently technical problems of heavy spicy taste and serious nutritional loss, which need to be solved urgently. Contents of the invention [0003] Based on the technical problems in the background technology, the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/00A23L27/10
CPCA23L19/03A23L27/00A23L27/10
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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