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...

Examples

Embodiment 1

[0030] The present embodiment provides a kind of preparation method of turmeric paste, comprising the following steps:

[0031] (1) Pretreatment of small yellow ginger: sort out, clean and remove impurities from Yunnan Luoping Alpine Ginger.

[0032] (2) Blanching treatment of yellow ginger: heat the citric acid solution with a mass concentration of 0.3% to 95° C., add yellow ginger and blanching for 15 seconds, and then rinse with water;

[0033] (3) Preparation of turmeric paste: peel the turmeric after blanching, first put it into a coarse pulverizer for pre-crushing, and then grind it into ginger paste with a colloid mill;

[0034] (4) Sauce preparation: mix uniformly the turmeric paste and auxiliary materials according to parts by weight: 150.0 parts of turmeric paste, and the auxiliary materials include: 100.0 parts of water, 6.0 parts of salt, 0.5 parts of citric acid, 0.1 part of sodium erythorbate, yellow 1.0 parts of raw gum;

[0035] (5) Homogenize the prepared sa...

Embodiment 2

[0045] The present embodiment provides a kind of preparation method of turmeric paste, comprising the following steps:

[0046] (1) Pretreatment of small yellow ginger: sort out, clean and remove impurities from Yunnan Luoping Alpine Ginger.

[0047] (2) Blanching treatment of yellow ginger: heat the citric acid solution with a mass concentration of 0.5% to 98° C., add yellow ginger and blanching for 15 seconds, and then rinse with water;

[0048] (3) Preparation of turmeric paste: peel the turmeric after blanching, first put it into a coarse pulverizer for pre-crushing, and then grind it into ginger paste with a colloid mill;

[0049] (4) Sauce preparation: mix uniformly the turmeric paste and auxiliary materials according to parts by weight: 150.0 parts of turmeric paste, and the auxiliary materials include: 150.0 parts of water, 9.0 parts of salt, 1.0 parts of citric acid, 0.15 parts of sodium erythorbate, yellow 1.5 parts of raw gum, 20 parts of tangerine peel, 20 parts o...

Embodiment 3

[0055] The present embodiment provides a kind of preparation method of turmeric paste, comprising the following steps:

[0056] (1) Pretreatment of small yellow ginger: sort out, clean and remove impurities from Yunnan Luoping Alpine Ginger.

[0057] (2) Ginger blanching treatment: heat the citric acid solution with a mass concentration of 0.5% to 95° C., add the turmeric and blanch it for 15 seconds, and then rinse with water;

[0058] (3) Preparation of turmeric paste: peel the turmeric after blanching, first put it into a coarse pulverizer for pre-crushing, and then grind it into ginger paste with a colloid mill;

[0059](4) Sauce preparation: mix uniformly the turmeric paste and auxiliary materials according to parts by weight: 200.0 parts of turmeric paste, and the auxiliary materials include: 100.0 parts of water, 9.0 parts of salt, 1.5 parts of citric acid, 0.15 parts of sodium erythorbate, yellow 1.2 parts of raw gum, 20 parts of tangerine peel, 20 parts of lotus seed...

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...

Examples

Embodiment 1

[0030] The present embodiment provides a kind of preparation method of turmeric paste, comprising the following steps:

[0031] (1) Pretreatment of small yellow ginger: sort out, clean and remove impurities from Yunnan Luoping Alpine Ginger.

[0032] (2) Blanching treatment of yellow ginger: heat the citric acid solution with a mass concentration of 0.3% to 95° C., add yellow ginger and blanching for 15 seconds, and then rinse with water;

[0033] (3) Preparation of turmeric paste: peel the turmeric after blanching, first put it into a coarse pulverizer for pre-crushing, and then grind it into ginger paste with a colloid mill;

[0034] (4) Sauce preparation: mix uniformly the turmeric paste and auxiliary materials according to parts by weight: 150.0 parts of turmeric paste, and the auxiliary materials include: 100.0 parts of water, 6.0 parts of salt, 0.5 parts of citric acid, 0.1 part of sodium erythorbate, yellow 1.0 parts of raw gum;

[0035] (5) Homogenize the prepared sa...

Embodiment 2

[0045] The present embodiment provides a kind of preparation method of turmeric paste, comprising the following steps:

[0046] (1) Pretreatment of small yellow ginger: sort out, clean and remove impurities from Yunnan Luoping Alpine Ginger.

[0047] (2) Blanching treatment of yellow ginger: heat the citric acid solution with a mass concentration of 0.5% to 98° C., add yellow ginger and blanching for 15 seconds, and then rinse with water;

[0048] (3) Preparation of turmeric paste: peel the turmeric after blanching, first put it into a coarse pulverizer for pre-crushing, and then grind it into ginger paste with a colloid mill;

[0049] (4) Sauce preparation: mix uniformly the turmeric paste and auxiliary materials according to parts by weight: 150.0 parts of turmeric paste, and the auxiliary materials include: 150.0 parts of water, 9.0 parts of salt, 1.0 parts of citric acid, 0.15 parts of sodium erythorbate, yellow 1.5 parts of raw gum, 20 parts of tangerine peel, 20 parts o...

Embodiment 3

[0055] The present embodiment provides a kind of preparation method of turmeric paste, comprising the following steps:

[0056] (1) Pretreatment of small yellow ginger: sort out, clean and remove impurities from Yunnan Luoping Alpine Ginger.

[0057] (2) Ginger blanching treatment: heat the citric acid solution with a mass concentration of 0.5% to 95° C., add the turmeric and blanch it for 15 seconds, and then rinse with water;

[0058] (3) Preparation of turmeric paste: peel the turmeric after blanching, first put it into a coarse pulverizer for pre-crushing, and then grind it into ginger paste with a colloid mill;

[0059](4) Sauce preparation: mix uniformly the turmeric paste and auxiliary materials according to parts by weight: 200.0 parts of turmeric paste, and the auxiliary materials include: 100.0 parts of water, 9.0 parts of salt, 1.5 parts of citric acid, 0.15 parts of sodium erythorbate, yellow 1.2 parts of raw gum, 20 parts of tangerine peel, 20 parts of lotus seed...

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