Ginger sugar sheet production method

A production method and technology for ginger slices, which are applied in confectionery, confectionery industry, food preservation and other directions, can solve the problems of poor product color and taste, long production process cycle, and cannot be stored for a long time, so as to shorten the production cycle and improve the color and luster. and taste, prolong shelf life effect

Inactive Publication Date: 2006-10-11
WEIHAI JILI FOODS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of production process has a long cycle, the color and taste of the product are poor, and it cannot be stored for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The production method of ginger candy sheet of the present invention, its step is as follows:

[0016] A), the selected ginger is washed, sliced ​​or diced;

[0017] B), ginger slices or ginger pieces and water are put into an open pot and heated according to the weight ratio of 1:1 until the water in the pot boils, then ginger slices or ginger pieces are pulled out and dried; of course, in this In the step, the ratio of water can be appropriately adjusted as required, as long as the ginger slices or ginger pieces can be fully soaked, for example, the weight ratio of ginger slices or ginger pieces to water can also be 1:0.5 or 1:5, these are OK.

[0018] C), put the ginger slices or ginger pieces boiled in step B into the container, add sugar according to the ratio of 1:1 by weight, and place it according to the method of spreading a layer of ginger slices or ginger pieces and sprinkle a layer of white sugar Evenly, marinate for 24-48 hours until the syrup oozes out; ...

Embodiment 2

[0022] In the above step D, heat the vacuum pot to raise the temperature to 85°C-95°C and then turn on the vacuum pump to vacuumize, so that the pressure in the vacuum pot is kept at 0.6 atmosphere and the temperature is kept at 90°C. As the pressure and the water content in the syrup change, the boiling point of the syrup will change, but as long as the temperature is not higher than 120°C, the sugar will not be destroyed, so that the taste will not change.

[0023] In the above-mentioned embodiments, the temperature and pressure in the vacuum pot in step D can be properly adjusted as required, as long as the temperature does not exceed 120°C.

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PUM

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Abstract

The invention also relates to a process for preparing ginger sugar tablet, which comprises the steps of boiling ginger flakes in water, steeping with sugar for 24-48 hours, heating the ginger flakes together with syrup in a vacuum pot, evacuating to evaporate most of the water.

Description

technical field [0001] The invention relates to a food production process, in particular to a production method of ginger candy slices. Background technique [0002] Ginger: The scientific name is Zingiber offcinale, also known as ginger and turmeric. Ginger is fed with fleshy roots. In addition to carbohydrates and proteins, it also contains gingerol, gingerol, zingerone, shogaol and gingerol. Because of its special fragrance, it can be used as a spicy seasoning. Ginger has the effects of invigorating the stomach, dehumidifying, and dispelling cold, and is a good juicer and antidote in medicine. It can also be processed into dried ginger, sugared ginger slices, salty ginger slices, ginger powder, ginger juice, ginger wine, candied ginger, and pickled ginger. Ginger candy is one of the popular leisure snacks. The traditional ginger candy production process is to slice the ginger into a container and add sugar to pickle it. The pickled ginger slices will ooze out syrup, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23G3/48A23L3/3562
Inventor 张其录
Owner WEIHAI JILI FOODS CORP
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