Preparation method for reducing spicy taste of sauced ginger

A spicy and soy sauce-based technology, which is applied in the field of preparation to reduce the pungent taste of ginger made from soy sauce, can solve the problems of nutrient loss and heavy spicy taste, and achieve the effect of less nutrient loss, less nutrient loss and good taste

Inactive Publication Date: 2018-11-23
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

[0002] Pickled ginger is made by salting and desalting fresh vegetables, and then soaking them with sweet noodle sauce, bean paste, chili sauce or soy sauce. Digestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1

[0014] A preparation method for reducing the spicy taste of soy-made ginger, including the following steps: cut 140kg ginger and 60kg carrot into slices, add 30kg salt, 6kg horseradish, 20kg white sugar, 16kg rice wine, 10kg vinegar, 25kg peanut oil, 4kg red Chili, 4kg oyster sauce, 4kg thyme, 4kg grass fruit powder, 2kg cloves, 450kg water, boiled for 2min, cooled to room temperature, sealed and marinated for 14 days to obtain sauce-made ginger.

Example Embodiment

[0015] Example 2

[0016] A preparation method for reducing the spicy taste of soy-made ginger includes the following steps: cut 160kg ginger and 40kg carrot into slices, add 40kg salt, 3kg horseradish, 30kg white sugar, 8kg rice wine, 18kg vinegar, 15kg peanut oil, 8kg red Chili, 2kg oyster sauce, 8kg thyme, 2kg grass fruit powder, 4kg cloves, 350kg water, boiled for 4min, cooled to room temperature, sealed and marinated for 10 days to obtain soy ginger.

Example Embodiment

[0017] Example 3

[0018] A preparation method for reducing the spicy taste of soy-made ginger, including the following steps: cut 145kg ginger and 55kg carrot into slices, add 33kg salt, 5kg horseradish, 22kg white sugar, 14kg rice wine, 12kg vinegar, 22kg peanut oil, 5kg red Chili, 3.5kg oyster sauce, 5kg thyme, 3.5kg grass fruit powder, 2.5kg cloves, 420kg water, boiled for 2.5min, cooled to room temperature, sealed and marinated for 13 days to obtain soy ginger.

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PUM

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Abstract

The invention discloses a preparation method for reducing the spicy taste of sauced ginger. Existing sauced ginger is prepared by carrying out desalting after salting fresh vegetables and then carrying out soaking by using sweet soybean paste, soybean paste, chilli sauce or soybean sauce and has the characteristics of being unique in flavor, moderate in sweet and salty taste, crispy, tender, fragrant, rich in sauce flavor, beneficial to digestion, capable of adjusting the gastrointestinal functions and popular with consumers all the year round, but the sauced ginger also has the defects that the spicy taste is strong, and the nutrition loss is serious. The preparation method for reducing the spicy taste of the sauced ginger aims to overcome the defects. The preparation method for reducingthe spicy taste of the sauced ginger comprises the following steps of cutting fresh ginger and carrots into slices, adding table salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, red peppers, oyster sauce, thyme, tsaoko cardamon powder, flos caryophylli and water, and carrying out cooking, cooling and sealed pickling so as to obtain the sauced ginger. The sauced ginger prepared through the preparation method for reducing the spicy taste of the sauced ginger has the advantages that the beneficial components of the fresh ginger are reserved, the spicy tasteof the fresh ginger can be covered, the shelf life is long, eating is convenient, little nutrition loss is caused, and in addition, the sauced ginger is crisp, tasty, delicious and good in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method for reducing the pungent taste of pickled ginger. Background technique [0002] Pickled ginger is made by salting and desalting fresh vegetables, and then dipping them in sweet noodle sauce, bean paste, chili sauce or soy sauce. Digestion can also regulate gastrointestinal function. It is loved by consumers all year round, but it has the disadvantages of strong spicy taste and serious loss of nutrition. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation method for reducing the pungent taste of soy-made ginger. The obtained soy-made ginger not only retains the beneficial ingredients of ginger, but also can cover up the pungent taste of ginger. It has a long shelf life and is convenient to eat. The nutrient loss is less, and it is crisp and delicious, ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00
CPCA23L19/00A23L27/60
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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