Preparation method of small yellow ginger sauce

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...

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, and poor taste. How to solve the browning control, sauce body stability control, and compound flavor control of yellow ginger in large-scale production has become the main problem that needs to be solved at present.

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