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Ginger flavored seasoning and its making method

A production method and seasoning technology, applied in food preparation, application, food science, etc., can solve the problems of monotonous taste, inability to maintain the original flavor of fresh ginger, taste, color and perception effect, color, aroma and taste, etc., to achieve Delicious taste, wide edible range, uniform particle effect

Inactive Publication Date: 2006-06-07
张强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a ginger-flavored seasoning and a preparation method thereof, which solves the problem that the existing seasoning cannot maintain the original taste, mouthfeel, color and perception effect of fresh ginger, and solves the problem that the existing seasoning has a monotonous taste and poor color, aroma and taste. technical problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one: take 500 grams of fresh ginger after peeling as main ingredient, formula:

[0015] (1), 500 grams of ginger; (2), 50 grams to 100 grams of shallots,

[0016] (3), 75g-100g of salt; (4), 30g-45g of sugar;

[0017] (5), 1-100 grams of honey; (6), 0.2-0.4 liters of raw oil;

[0018] (7) Chicken essence or monosodium glutamate 10g-20g.

[0019] Production process:

[0020] (1), after the fresh ginger is peeled, manually sliced, shredded, and then cut into small square particles, the particle size is 0.1-0.4mm.

[0021] (2) Manually shred fresh green onions into fine particles, the ratio of green onion stems to green onion leaves is 3:1, and the particle size is 0.1-0.4 mm.

[0022] (3) Put fresh ginger granules into salt, chicken essence or monosodium glutamate, and sugar according to the proportion of the formula, and then mix them into ginger ingredients, and spread them in shallow flat containers.

[0023] (4) Bring the raw oil to a boil over medium ...

Embodiment 2

[0026] Embodiment two: with 500 grams of fresh ginger after peeling as main ingredient, formula:

[0027] (1), 500 grams of ginger; (2), 60 grams of green onions,

[0028] (3), 80 grams of salt; (4), 35 grams of sugar;

[0029] (5), 20 grams of honey; (6), 0.35 liters of oil;

[0030] (7) 15 grams of chicken essence or monosodium glutamate.

Embodiment 3

[0031] Embodiment three: take 500 grams of fresh ginger after peeling as main ingredient, formula:

[0032] (1), 500 grams of ginger; (2), 70 grams of shallots,

[0033] (3), 90 grams of salt; (4), 30 grams of sugar;

[0034] (5), 50 grams of honey; (6), 0.3 liters of oil;

[0035] (7) 10 grams of chicken essence or monosodium glutamate.

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Abstract

The ginger tasted seasoning is produced with fresh ginger as main material, scallion, salt, sugar, honey, oil and chicken bouillon or gourmet powder as supplementary material. The production process includes peeling ginger and cutting into fine grains, cutting scallion into shreds, mixing ginger grains, salt, chicken bouillon or gourmet powder and sugar into mixture, boiling oil, pouring warm oil to the mixture, and adding scallion and honey while stirring. The seasoning has ginger taste and color maintained, and may be used in making various kinds of dish.

Description

technical field [0001] The invention relates to a condiment with ginger as the main ingredient and a preparation method thereof. Background technique [0002] Chinese food is a world-renowned food category, but commercial Chinese food seasonings have not been fully developed. Ginger is an essential condiment for Chinese food. It is rich in beneficial ingredients such as zingerone, zingerol, fiber and vitamins. health benefits. There is only ginger oil in the existing ginger seasoning. After the seasoning raw materials are mechanically pressed, the fresh ginger juice cannot be kept in the fresh ginger granules, the original taste and mouthfeel of the fresh ginger cannot be maintained, and the color and appearance of the fresh ginger cannot be maintained. . And the existing ginger condiment among the people mixes with capsicum more, floods the system with salt, and taste is monotonous, and color, fragrance, taste are not good. Contents of the invention [0003] The inven...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 张强
Owner 张强
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