Preparation method of small yellow ginger sauce

A technology of turmeric paste and turmeric paste, applied in the direction of food science, etc., can solve problems such as unstable quality, poor taste, backward preparation process of turmeric paste, etc., and achieve the effect of simple preparation method and simple process

Pending Publication Date: 2020-12-01
珠海市一品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing turmeric paste is processed in the form of small workshops, and the small turmeric paste in small workshops has many problems such as backward preparation process, unstable quality, an

Method used

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  • Preparation method of small yellow ginger sauce
  • Preparation method of small yellow ginger sauce
  • Preparation method of small yellow ginger sauce

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029]Example 1

[0030]This embodiment provides a method for preparing turmeric paste, which includes the following steps:

[0031](1) Small yellow ginger pretreatment: select Yunnan Luoping alpine ginger, clean and remove impurities.

[0032](2) Xiaohuang ginger blanching treatment: heating the citric acid solution with a mass concentration of 0.3% to 95°C, adding Xiaohuang ginger and blanching for 15 seconds, then rinse with water;

[0033](3) Preparation of ginger puree: Peel the blanched ginger, put it into a coarse crusher for pre-crushing, and then grind the colloid into ginger puree;

[0034](4) Sauce blending: Mix the small yellow ginger mud and auxiliary materials uniformly according to the parts by weight: 150.0 parts of small yellow ginger mud, the auxiliary materials include: water 100.0 parts, salt 6.0 parts, citric acid 0.5 parts, sodium erythorbate 0.1 parts, yellow 1.0 part of raw rubber;

[0035](5) Homogenize the prepared sauce at 60°C and pressure 15MPa, and then sterilize it in a...

Example Embodiment

[0044]Example 2

[0045]This embodiment provides a method for preparing turmeric paste, which includes the following steps:

[0046](1) Small yellow ginger pretreatment: select Yunnan Luoping alpine ginger, clean and remove impurities.

[0047](2) Xiaohuang ginger blanching treatment: heating a 0.5% mass concentration of citric acid solution to 98°C, adding Xiaohuang ginger and blanching for 15 seconds, then rinse with water;

[0048](3) Preparation of ginger puree: Peel the blanched ginger, put it into a coarse crusher for pre-crushing, and then grind the colloid into ginger puree;

[0049](4) Sauce preparation: Mix the turmeric puree and auxiliary materials uniformly according to the parts by weight: 150.0 parts of turmeric puree, the auxiliary materials include: 150.0 parts of water, 9.0 parts of salt, 1.0 part of citric acid, 0.15 parts of sodium erythorbate, yellow 1.5 parts raw gum, 20 parts tangerine peel, 20 parts lotus seeds;

[0050](5) Homogenize the prepared sauce at 60°C and pressure 15M...

Example Embodiment

[0054]Example 3

[0055]This embodiment provides a method for preparing turmeric paste, which includes the following steps:

[0056](1) Small yellow ginger pretreatment: select Yunnan Luoping alpine ginger, clean and remove impurities.

[0057](2) Xiaohuangjiang blanching treatment: heat 0.5% citric acid solution with mass concentration to 95℃, add Xiaohuangjiang and blanch for 15s, then rinse with water;

[0058](3) Preparation of ginger puree: Peel the blanched ginger, put it into a coarse crusher for pre-crushing, and then grind the colloid into ginger puree;

[0059](4) Sauce blending: Mix the small yellow ginger mud and auxiliary materials uniformly according to parts by weight: 200.0 parts small yellow ginger mud, the auxiliary materials include: water 100.0 parts, salt 9.0 parts, citric acid 1.5 parts, sodium erythorbate 0.15 parts, yellow 1.2 parts of raw gum, 20 parts of tangerine peel, 20 parts of lotus seeds, 30 parts of sweet-scented osmanthus sauce; the preparation method of sweet-sce...

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Abstract

The invention provides a preparation method of a small yellow ginger sauce. The preparation method comprises the following steps: selecting, sorting, cleaning and removing impurities from small yellowginger; blanching the small yellow ginger: heating a citric acid solution to 95-98 DEG C, adding the small yellow ginger, performing blanching for 15-25 seconds, and performing washing with water; peeling and pre-crushing the blanched small yellow ginger, and grinding the peeled and pre-crushed small yellow ginger into ginger paste; uniformly mixing 150.0-200.0 parts by weight of mashed small yellow ginger with auxiliary materials including 80.0-100.0 parts by weight of water, 6.0-9.0 parts by weight of edible salt, 0.5-1.5 parts by weight of citric acid, 0.1-0.2 part by weight of sodium erythorbate and 1.0-1.5 parts by weight of xanthan gum; and homogenizing and sterilizing the blended sauce. The preparation method of the small yellow ginger sauce is simple, stable and controllable in process, large-scale production of the small yellow ginger sauce can be achieved, effective components and the flavor of the small yellow ginger are reserved to the maximum extent, and the safe, sanitary and delicious high-quality small yellow ginger sauce is provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of compound condiment processing, and in particular relates to a preparation method of turmeric paste. Background technique [0002] As a characteristic agricultural product resource in my country and a traditional spice seasoning for both medicine and food, yellow ginger has a long history of cultivation and is closely related to people's daily life. In particular, the small yellow ginger in Luoping, Yunnan Province, grows in the golden planting belt, and suffers very little environmental pollution, effectively avoiding the adverse effects of high temperature weather on the growth of small yellow ginger. Its high content of "saponin" and "gingerol" has doubled its value. In the Song, Yuan, Ming, and Qing Dynasties, it became a royal tribute for the court, known as "Royal Ginger". In recent years, with the continuous improvement of the quality of life, people's awareness of their own health care is also inc...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00
Inventor 穆跃卢红桂
Owner 珠海市一品生物科技有限公司
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