Production method of ginger stomach-warming preserved fruit sausage
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A production method and candied sausage technology are applied in the field of ginger candied sausage production, can solve problems such as poor pickling process effect, single material, long production cycle, etc., and achieve the effects of improving taste and nutrition, inhibiting growth and reproduction, and increasing yield
Pending Publication Date: 2021-02-26
九江鸿立食品有限公司
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Problems solved by technology
[0003] However, as in the Chinese invention CN201610205356.8, a production method of ginger and stomach-warming candied sausages, only ginger white sugar is used for sugaring, not only the material is single, but also the effect of the pickling process is poor, and the production cycle is long
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Embodiment 1
[0024] A method for producing ginger stomach-warming candied sausage, comprising the main ingredient tender ginger, the ingredients are mung bean powder and pea powder, the auxiliary materials are starch, edible iodized salt, white sugar, caramel and honey, and the additive is acetylated distarch Phosphate ester, spices and potassium sorbate, the tender ginger selects fresh tender ginger with no damage and dead spots on the outside, and the tender ginger is cleaned and disinfected, crushed, candied, added with additives, and filled to complete the production of candied sausages. The starch consumption is 10 to 15 percent of the total weight of the main ingredient tender ginger, the edible iodized salt consumption is 3 to 5 percent of the total weight of the main ingredient tender ginger, and the sugar consumption is 20 to 30 percent of the total weight of the main ingredient tender ginger, the amount of the caramel is 10 to 20 percent of the total weight of the main ingredient ...
Embodiment 2
[0031] A method for producing ginger stomach-warming candied sausage, comprising the main ingredient tender ginger, the ingredients are mung bean powder and pea powder, the auxiliary materials are starch, edible iodized salt, white sugar, caramel and honey, and the additive is acetylated distarch Phosphate ester, spices and potassium sorbate, the tender ginger selects fresh tender ginger with no damage and dead spots on the outside, and the tender ginger is cleaned and disinfected, crushed, candied, added with additives, and filled to complete the production of candied sausages. The starch consumption is 10 to 15 percent of the total weight of the main ingredient tender ginger, the edible iodized salt consumption is 3 to 5 percent of the total weight of the main ingredient tender ginger, and the sugar consumption is 20 to 30 percent of the total weight of the main ingredient tender ginger, the amount of the caramel is 10 to 20 percent of the total weight of the main ingredient ...
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Abstract
The invention provides a production method of a ginger stomach-warming preserved fruit sausage. The ginger stomach-warming preserved fruit sausage comprises mung bean flour and pea flour as ingredients, starch, edible iodized salt, white sugar, maltose and honey as auxiliary materials, and acetylated distarch phosphate, spices and potassium sorbate as additives. The production method comprises thefollowing steps: selecting fresh tender ginger without damage and bad points on the surface of the tender ginger, cleaning and disinfecting the tender ginger, carrying out crushing and sugaring, adding the additives, and carrying out filling to complete production of the preserved fruit sausage. The maltose added in the ginger stomach-warming preserved fruit sausage has the effects of invigorating the spleen and replenishing QI, relieving spasm and pain, moistening the lung to arrest cough, and treating spleen and stomach QI deficiency, deficiency-cold in middle-jiao, chronic cough caused bylung deficiency, short breath and asthma and the like; the honey has a regulating effect on gastrointestinal functions, and can enable gastric acid secretion to be normal; the honey can also relieve nervous tension, promote sleep and have a certain pain relieving effect; and a vacuum sugaring process is adopted, sugaring and pickling are carried out in a negative pressure state, the sugaring and pickling time can be greatly shortened, the time is effectively shortened, the cost is effectively reduced, and the yield is effectively increased.
Description
technical field [0001] The invention belongs to the technical field of ginger candied sausage production, in particular to a production method of ginger candied candied sausage. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the ginger family. Its aliases include ginger root, Bailayun, hook finger, indixin, yanliang boy, and fresh ginger. Ginger rhizomes (dried ginger), cork (ginger skin), and leaves (ginger leaves) can be used as medicine. Ginger is pungent and slightly warm in nature. Returns the lung, spleen and stomach meridians. It has the functions of relieving the exterior and dispelling cold, warming the middle and relieving vomiting, warming the lungs and relieving cough, and detoxification. It is often used for wind-cold cold, spleen-stomach-cold syndrome, stomach-cold vomiting, lung-cold cough, detoxification of fish and crabs. Eating ginger can also play a role in anti-aging and inhibiting Tumor effect, because the str...
Claims
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Application Information
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