Preparation method of ready-to-eat ginger with long-lasting taste

A taste and ginger technology, applied in food ingredients as taste improver, food science, food ingredients, etc., can solve problems such as poor taste and water loss

Inactive Publication Date: 2019-01-04
铜陵美子园农特产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the food made from ginger is not only rich in nutrition and unique in flavor, but also has the effects of invigorating the stomach, dispelling cold, and detoxifying, which is favored by consumers. Water phenomenon, poor taste, need to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of instant ginger preparation method that keeps mouthfeel for a long time, comprises the steps:

[0022] S1. Mix 8kg of yeast protein, 5kg of whey protein, 0.01kg of calcium chloride, and 120kg of water evenly, add 40kg of phosphate buffer with a pH value of 7.2-7.3 and stir for 12min at a stirring temperature of 80°C, add 12kg of hyaluronic acid, 0.1kg of glutaraldehyde was stirred for 8 minutes, the stirring temperature was 92°C, the stirring speed was 100r / min, allowed to stand for 4 hours, and freeze-dried to obtain material a;

[0023] S2. Peel 60kg of ginger, clean it, soak it in clean water for 10 hours, remove it, drain it, add 12kg of salt, mix it evenly, and let it stand for 4 hours to obtain material b;

[0024] S3. Mix 4kg star anise, 1kg cumin, 2kg cloves, 2kg Chinese prickly ash, 2kg licorice, 1kg tangerine peel, and 3kg scallions, and wrap them in gauze, add 50kg of water, boil and simmer for 2 hours, add 4kg of white sugar, 16kg of vinegar, Conti...

Embodiment 2

[0026] A kind of instant ginger preparation method that keeps mouthfeel for a long time, comprises the steps:

[0027] S1. Mix 12kg of yeast protein, 2kg of whey protein, 0.08kg of calcium chloride, and 80kg of water evenly, add 60kg of phosphate buffer with a pH value of 7.2-7.3 and stir for 4 minutes at a stirring temperature of 90°C, add 4kg of hyaluronic acid, Stir 0.14kg of glutaraldehyde for 2min at a stirring temperature of 100°C and a stirring speed of 60r / min, let stand for 12h, and freeze-dry to obtain material a;

[0028] S2. Peel 40kg of ginger, clean it, soak it in clean water for 16 hours, remove it, drain it, add 4kg of salt and mix it evenly, and let it stand for 10 hours to obtain material b;

[0029] S3. Mix 2kg of star anise, 2kg of cumin, 1kg of clove, 6kg of Chinese prickly ash, 1kg of licorice, 2kg of tangerine peel, and 1kg of scallion, and wrap it in gauze, add 100kg of water, boil it and simmer for 1 hour, add 12kg of white sugar, 10kg of vinegar, Con...

Embodiment 3

[0031] A kind of instant ginger preparation method that keeps mouthfeel for a long time, comprises the steps:

[0032] S1. Mix 9kg of yeast protein, 4kg of whey protein, 0.02kg of calcium chloride, and 110kg of water evenly, add 45kg of phosphate buffer with a pH value of 7.2-7.3 and stir for 10 minutes at a stirring temperature of 82°C, add 10kg of hyaluronic acid, 0.11kg of glutaraldehyde was stirred for 6 minutes, the stirring temperature was 94°C, the stirring speed was 90r / min, left standing for 6 hours, and freeze-dried to obtain material a;

[0033] S2. Peel 55kg of ginger, clean it, soak it in clean water for 12 hours, remove it, drain it, add 10kg of salt and mix it evenly, and let it stand for 6 hours to obtain material b;

[0034] S3. Mix 3.5kg star anise, 1.2kg cumin, 1.7kg clove, 3kg peppercorns, 1.8kg licorice, 1.4kg tangerine peel, 2.5kg scallion white, wrap it in gauze, add 60kg water, boil it and simmer for 1.8h, add Continue to boil 6kg of sugar, 14kg of vin...

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PUM

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Abstract

The invention discloses a preparation method of ready-to-eat ginger with a long-lasting taste. The preparation method comprises the following steps: uniformly mixing yeast protein, whey protein, calcium chloride and water, adding a phosphate buffer with a pH value being 7.2 to 7.3, stirring, adding hyaluronic acid and glutaraldehyde, stirring, standing still, and freeze-drying to obtain a materiala; peeling ginger, cleaning up, soaking in clear water, removing, draining, adding table salt, uniformly mixing, and standing still to obtain a material b; mixing star anise, fennel, cloves, Sichuanpepper, licorice roots, tangerine peel and scallion stalks, covering the mixture with gauze, adding water, boiling, simmering, adding white granulated sugar, vinegar and pepper, cooking continually, cooling down, adding the material b, keeping warm, cooling down, adding the material a, stirring uniformly, and standing still to obtain the ready-to-eat ginger with the long-lasting taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of instant ginger that maintains the mouthfeel for a long time. Background technique [0002] Ginger is not only a fresh vegetable, but also a good seasoning, and a commonly used traditional Chinese medicine. Therefore, the food made from ginger is not only rich in nutrition and unique in flavor, but also has the effects of invigorating the stomach, dispelling cold, and detoxifying, which is favored by consumers. The water phenomenon, the taste becomes worse, needs to be solved urgently. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for preparing instant ginger that maintains the taste for a long time. The obtained instant ginger is not only rich in nutrition and unique in flavor, but also not prone to dehydration and flattening after being placed fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L29/00A23L33/10
CPCA23V2002/00A23L19/20A23L27/00A23L29/015A23L29/03A23L33/10A23V2200/16A23V2200/14A23V2200/30A23V2200/32
Inventor 崔光美
Owner 铜陵美子园农特产品加工有限公司
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