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Flavoring of mixed ginger and garlic, and preparation method

A production method and seasoning technology, applied in food preparation, application, food science, etc., can solve the problems of complicated processing methods of ginger and garlic products, inability to maintain umami taste for a long time, and destruction of nutritional components, so as to facilitate development and promotion, and benefit long-term Effects of preservation and prevention of oxidative deterioration

Inactive Publication Date: 2011-05-25
张强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a ginger-garlic seasoning and its preparation method, which can solve the problems of existing ginger and garlic products such as single variety, monotonous taste, poor taste, and inability to maintain umami taste for a long time; also solve the problems of ginger and garlic products processing The method is complicated and the problem of nutrient composition destruction

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0026] Ginger garlic and seasoning of the present invention take the gross mass of raw material as base, according to following proportioning:

[0027] Ginger paste or ginger granules 35%,

[0028] Garlic or garlic granules 35%,

[0029] Vegetable oil 20%,

[0030] 4.5% iodized salt,

[0031] Sugar 2.5%,

[0032] MSG 1.5%,

[0033] Chicken essence 1.5%.

[0034] The ginger and garlic seasoning of the present invention is produced according to the following steps: step 1, fresh ginger and fresh garlic are respectively made into granular or minced fresh ginger and fresh garlic.

[0035] Step 2, boil the vegetable oil, stop heating when the oil temperature is 100 degrees, and divide the boiled oil into two parts.

[0036] Step 3: Pour a part of boiled oil into the minced ginger, make the minced ginger fully contact with the boiled oil, and decompose part of the ginger juice. After stirring evenly, place the ginger oil at below 4°C for 4 hours until the minced ginger is full...

Embodiment 2

[0042] Ginger garlic and seasoning of the present invention take the gross mass of raw material as base, according to following proportioning:

[0043] Ginger paste or ginger granules 30%,

[0044] Garlic or garlic granules 30%,

[0045] Vegetable oil 30%,

[0046] 4% iodized salt,

[0047] Sugar 2.5%,

[0048] MSG 1.5%,

[0049] Chicken essence 2%.

[0050] The ginger and garlic seasoning of the present invention is produced according to the following steps: step 1, fresh ginger and fresh garlic are respectively made into granular or minced fresh ginger and fresh garlic.

[0051] Step 2, boil the vegetable oil, stop heating when the oil temperature is 100 degrees, and divide the boiled oil into two parts.

[0052] Step 3: Pour a part of boiled oil into the minced ginger, make the minced ginger fully contact with the boiled oil, and decompose part of the ginger juice. After stirring evenly, place the ginger oil at below 0°C for 3 hours until the vegetable oil is fully so...

Embodiment 3

[0057] Embodiment 3: Ginger and garlic flavoring seasoning of the present invention, the proportioning based on the total mass of raw materials: minced ginger or ginger granules 25%, minced garlic or garlic granules 35%, vegetable oil 30%, iodized salt 5.5%, sugar 1.5% %, monosodium glutamate 3.0%.

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Abstract

The invention relates to a ginger-garlic condiment and a preparation method thereof. The ginger-garlic condiment comprises the following components by proportion based on the total mass of the raw materials: 20-35% of fresh ginger particle, 20-35% of fresh garlic particle, 10-30% of vegetable oil, 1-8% of salt, 1-3% of sugar, and 1.0-5% of flavoring agent. The preparation method comprises the following steps: boiling the vegetable oil, adding part of the boiling vegetable oil to the fresh ginger particle, stirring uniformly to a ginger oil material, placing the ginger oil material under 10 DEG C; adding the cooled another part of said boiling vegetable oil to the fresh garlic particle, stirring uniformly into a garlic oil material, placing the garlic oil material in a container in a sealing manner and keeping a constant temperature under 10 DEG C; mixing the ginger oil material and the garlic oil material uniformly, and proportionally adding salt, sugar and the flavoring agent for sufficiently stirring; steaming and boiling at a high temperature after package, obtaining the finished product after sudden cooling in cold water. The product of the invention has a fresh and fragrant taste, can hold the primary color and original taste of the ginger and the garlic for a long time, and be applicable for dish flavoring for chafing dish or the like and materials for kitchen cooking.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a ginger garlic and flavor seasoning and a preparation method thereof. Background technique [0002] Ginger is a plant root that has both edible and medicinal uses. It is hot in nature, pungent in taste, and its chemical composition contains volatile oil. The main components in the oil are zingiberol, zingiberene, bisabolene, α-curcumene, linalool (linalool), eucalyptus (cineole) and α-borneol; it also contains the spicy ingredient gingerol and the decomposition product gingerone; it also contains a variety of amino acids. [0003] Garlic, Liliaceae, scientific name Allium sativum, is a perennial herb with warm nature and pungent taste. It is a spicy vegetable that people often eat. Garlic contains allicin, which has the effects of detoxification, insecticide, stomach strengthening and swelling reduction. [0004] Ginger and garlic have a strong pungent taste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L27/00A23L27/10A23L27/22
Inventor 张强
Owner 张强
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