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Processing technology of sauced ginger slices

A processing technology, technology of ginger slices, applied in the function of food ingredients, food ingredients as antimicrobial preservation, food science, etc., to achieve the effect of moderate acidity and salty taste, rich taste, and golden color

Inactive Publication Date: 2019-01-25
TONGLING SHEJIA TRIBUTE GINGER FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sauce-made ginger slices circulating on the market are difficult to meet people's demand for diversified tastes of sauce ginger products. Therefore, it is of practical significance to develop new sauce ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing technology of a kind of sauce-made ginger slice that the present invention proposes, comprises the following steps:

[0019] S1. Peel the tender ginger, cut into ginger slices, blanch in water, dry in the sun, and then pickle to obtain pickled ginger slices;

[0020] S2. Dissolve the sugar in water, then add soy sauce, sesame oil, rice wine, garlic powder, lotus seed powder and yam paste, boil and cool to obtain the sauce;

[0021] S3. Soak the pickled ginger slices in the sauce, then take them out and drain, then add sodium deoxyacetate, citric acid and fructooligosaccharides, pack and sterilize to obtain the pickled ginger slices.

Embodiment 2

[0023] The processing technology of a kind of sauce-made ginger slice that the present invention proposes, comprises the following steps:

[0024] S1. Peel the tender ginger, cut into ginger slices, blanch in water for 1min, dry in the air until the weight of the ginger slices is reduced to 65% of the original weight, and then pickle to obtain pickled ginger slices; wherein, the pickling process is as follows: Peel, lemon peel, hawthorn leaves, wolfberry and yellow tea are mixed and crushed, decocted with water, filtered, and then the filtrate is concentrated to obtain a decoction liquid; the dried ginger slices are placed in an empty altar, spread out layer by layer, Add the mixture of salt, tartaric acid and citric acid evenly until the altar is full, then inject the decoction until it covers the top layer of ginger slices, then cover the mouth of the altar, seal and marinate at room temperature, filter and remove the decoction after marinating;

[0025] S2. Dissolve 10 part...

Embodiment 3

[0028] The processing technology of a kind of sauce-made ginger slice that the present invention proposes, comprises the following steps:

[0029] S1. Peel the young ginger, cut into ginger slices, blanch in water for 1.5min, air-dry until the weight of the ginger slices is reduced to 70% of the original weight, and then pickle to obtain pickled ginger slices; wherein, the pickling process is as follows: 10 parts by weight of grapefruit peel, 10 parts of lemon peel, 8 parts of hawthorn leaves, 4 parts of wolfberry and 4 parts of yellow tea are mixed and pulverized, decocted with water, filtered, and then the filtrate is concentrated to obtain a decoction; The slices are placed in an empty altar, spread out layer by layer, and add salt, tartaric acid, and citric acid mixture layer by layer according to the proportion of 10wt% of the weight of the ginger slices until the altar is full, then inject the decoction until the ginger slices on the top layer are covered, and then Cover...

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PUM

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Abstract

The invention discloses a processing technology of sauced ginger slices. The processing technology comprises the following steps that S1 fresh ginger is peeled off and cut into ginger slices, the ginger slices are blanched, aired and pickled, and the pickled ginger slices are obtained; S2, granulated sugar is added into water to be dissolved, then soy sauce, sesame oil, Huangjiu (Chinese rice wine), garlic powder, semen nelumbinis powder and rhizoma dioscoreae mud are added, the mixed solution is boiled and cooled, and the sauce is obtained; and S3, the pickled ginger slices are placed into the sauce to be soaked, then the ginger slices are drained off, then deoxidized sodium acetate, citric acid and fructo-oligose are added, the product is packed and sterilized, and the sauced ginger slices are obtained. The sauced ginger slices obtained by adopting the processing technology is nutrient and delicious, rich in taste, convenient to eat and long in guarantee period, and has the good health care effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology for making ginger slices with sauce. Background technique [0002] Ginger, also known as Dixin and Bailayun, is the rhizome of ginger, a perennial herb of the Zingiberaceae family. According to historical records, as early as the Zhou and Qin dynasties, my country had the habit of planting, eating and medically using ginger. In addition to the main physiologically active substances such as zingerone and gingerol, ginger also contains proteins, polysaccharides, vitamins and various trace elements. Etc., can be used for wind-cold cold, headache and stuffy nose, spleen and stomach deficiency, nausea and vomiting, loss of appetite, etc. Ginger integrates nutrition, seasoning and health care, and is a kind of economic crop with great development and utilization value. In the daily diet, if it can be eaten with ginger or its products, it can not only in...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L19/00A23L5/10A23L5/20A23L3/3499A23L3/358A23L3/3472A23L33/105A23L3/3562A23L27/00
CPCA23L3/3472A23L3/3499A23L3/3562A23L3/358A23V2002/00A23L5/13A23L5/21A23L19/03A23L19/20A23L27/00A23L33/105A23V2200/30A23V2200/32A23V2200/314A23V2250/032A23V2250/21A23V2250/214A23V2250/28A23V2250/056A23V2200/14A23V2200/10
Inventor 金如林韩菲施蓉
Owner TONGLING SHEJIA TRIBUTE GINGER FACTORY
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