Processing method for low-sugar preserved ginger

A processing method and a technology for low-sugar preserved ginger, which are applied to the processing field of low-sugar preserved ginger, can solve the problems of unfavorable human health, obvious spicy taste, insufficient sugar leakage, etc., and achieve the effects of rich meat quality, pleasant taste and uniform sweetness.

Inactive Publication Date: 2019-02-19
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

Among them, preserved ginger not only has good medicinal value, but also has good flavor and taste. However, preserved ginger currently on the market has shortcomings such as dark yellow color, hard interior, obvious spicy taste, and insufficient sugar penetration, which lead to The taste is not good, and the sugar content is high, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing method of low-sugar preserved ginger that the present invention proposes, comprises the following steps:

[0024] S1. Choose fresh and tender ginger, clean it, peel it, and cut it into 3mm thick slices;

[0025] S2. Soak ginger slices in 8% salt water containing 0.1% citric acid for 10 hours, then add 2% salt that accounts for the total mass of salt water and ginger slices, soak for 6 hours, then add 2% salt, soak for 6 hours, then add 1% salt salt, then ferment naturally for 2 days, and take out the ginger slices;

[0026] S3, put the ginger slices into boiling water to blanch for 5 minutes, take them out, and drain;

[0027] S4. Put sucrose accounting for 60% of the initial mass of the ginger slices into the ginger slices, mix well, and marsh for 2 days, stirring twice during the period;

[0028] S5. Add sodium alginate and 0.1% carrageenan accounting for 0.1% of the initial mass of the ginger slices to the candied ginger slices, boil for 30 min...

Embodiment 2

[0031] A kind of processing method of low-sugar preserved ginger that the present invention proposes, comprises the following steps:

[0032] S1. Choose fresh and tender ginger, clean it, peel it, and cut it into 6mm thick slices;

[0033] S2. Soak ginger slices in 8% salt water containing 0.3% citric acid for 15 hours, then add 3% salt that accounts for the total mass of salt water and ginger slices, soak for 10 hours, then add 2% salt, soak for 10 hours, then add 1% salt Salt, then naturally ferment for 3 days, take out the ginger slices;

[0034] S3, put the ginger slices into boiling water and blanch for 10 minutes, take them out, and drain;

[0035] S4. Put sucrose accounting for 70% of the initial mass of the ginger slices into the ginger slices, mix well, and marsh for 3 days, stirring 3 times during the period;

[0036] S5. Add 0.3% sodium alginate and 0.05% carrageenan to the ginger slices after sugaring, boil for 50 minutes, and take them out;

[0037] S6, the gin...

Embodiment 3

[0039] A kind of processing method of low-sugar preserved ginger that the present invention proposes, comprises the following steps:

[0040] S1. Choose fresh and tender ginger, clean it, peel it, and cut it into 4mm thick slices;

[0041] S2. Soak the ginger slices in 8% salt water containing 0.15% citric acid for 12 hours, then add 2.5% salt that accounts for the total mass of the salt water and ginger slices, soak for 7 hours, then add 1.5% salt, soak for 7 hours, and then add 1% salt Salt, then naturally ferment for 60 hours, take out the ginger slices;

[0042] S3, put the ginger slices into boiling water to blanch for 7 minutes, take them out, and drain;

[0043] S4, put sucrose accounting for 65% of the initial mass of the ginger slices into the ginger slices, mix well, sugar soak for 2 days, and stir twice during the period;

[0044] S5. Add sodium alginate and 0.07% carrageenan accounting for 0.2% of the initial mass of the ginger slices to the candied ginger slices...

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PUM

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Abstract

The invention discloses a processing method for low-sugar preserved ginger, and relates to the technical field of preserved fruit processing. The processing method for the low-sugar preserved ginger comprises the following steps: slicing fresh gingers; soaking ginger slices with brine containing 8% of citric acid, then adding edible salt which accounts for 2-3% of the total mass of the brine and the ginger slices, soaking, then adding 1-2% of edible salt, soaking, adding 1-2% of edible salt, naturally fermenting, and taking out the ginger slices; scalding the ginger slices in boiling water, taking out the ginger slices and then draining water from the ginger slices; placing saccharose which accounts for 60-70% of the initial mass of the ginger slices in the ginger slices, blending uniformly and carrying out sugaring; adding sodium alginate which accounts for 0.1-0.3% of the initial mass of the ginger slices and carrageenan which accounts for 0.05-0.1% of the initial mass of the gingerslices in the sugared ginger slices, cooking with sugar, and then taking out the ginger slices; and heating and baking the sugar slices until the water content reaches 35-45%, and then drying under vacuum until the water content reaches 25-30%. The processed preserved ginger is brilliant yellow, is good in glossiness, has full appearance, is full in sugaring, and has uniform sweetness, the insideof the preserved ginger has weak spicy taste, the sugar content is low, the quality is good, and the health value is high.

Description

technical field [0001] The invention relates to the technical field, in particular to a processing method of low-sugar preserved ginger. Background technique [0002] Ginger is planted in most areas of our country, and the resources are extremely extensive. Ginger contains protein, sugar and fat in addition to zingerone, gingerol and ginger oil, as well as calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, Nutrients such as anticorrosion and inorganic salts can not only be used as condiments and condiments to increase the deliciousness of dishes, but also listed in the national pharmacopoeia. effect. There are folk sayings: "Eat three slices of ginger in the morning, and drink ginseng soup when you are better", "Eat radish in winter and eat ginger in summer, without a doctor's prescription", "A piece of ginger is better than a prescription", "A cup of ginger soup, healthy for all people" etc. All these have explained the medicinal value of ginger. In the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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