CN103478622A - Preparation method of small yellow ginger slice - Google Patents
Preparation method of small yellow ginger slice Download PDFInfo
- Publication number
- CN103478622A CN103478622A CN201310386898.6A CN201310386898A CN103478622A CN 103478622 A CN103478622 A CN 103478622A CN 201310386898 A CN201310386898 A CN 201310386898A CN 103478622 A CN103478622 A CN 103478622A
- Authority
- CN
- China
- Prior art keywords
- parts
- ginger
- yellow ginger
- ginger slice
- honeysuckle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
The invention discloses a preparation method of a small yellow ginger slice. The small yellow ginger slice disclosed by the invention is composed of the following raw materials in parts by weight: 900-1000 parts of ginger, 2-3 parts of honeysuckle, 2-3 parts of folium mori, 1-2 parts of chrysanthemum, 1-2 parts of forget-me-not, 1-2 parts of radix trichosanthes, 1-2 parts of rhizoma alismatis, 2-3 parts of ciliate desert-grass, 1-2 parts of pseudo-ginseng, 1-2 parts of ligusticum wallichii, 2-3 parts of fructus aurantii, 1-2 parts of common leafflower herb with root, 5-15 parts of salt, and 40-80 parts of white sugar. The small yellow ginger slice disclosed by the invention is uniform in colour and lustre and sweet, spicy and unique in taste; in the formula, honeysuckle and chrysanthemum for dissipating wind, clearing heat, preventing inflammatory and detoxifying are added; fructus aurantii for tonifying spleen and appetizing is added; pseudo-ginseng for increasing body immunity function and delaying senescence is added, therefore, the health-care functions of yellow ginger are comprehensively intensified; the small yellow ginger slice disclosed by the invention is capable of building bodies of consumption crowds.
Description
Technical field
the invention belongs to foods processing technique, specifically a kind of preparation method of little fresh ginger slice.
Background technology
Little yellow ginger, the tangent plane gilvous, distinguish the flavor of pungent dense, the meat delicacy, flavor is fragrant, both also pharmaceutically useful Plants of edible, contained composition can be treated the diseases such as gastrointestinal disease, cold, rheumatalgia and n and V effectively, and strengthens body immunity.Traditional little fresh ginger slice is with the section of little yellow ginger, smokes and is drying to obtain, but along with growth in the living standard, and its composition Single restriction taste and value, can not meet the demand of Modern human populations.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of little fresh ginger slice.
The present invention is achieved by the following technical solutions:
A kind of preparation method of little fresh ginger slice comprises the following steps:
(1), take the raw material of following weight portion: ginger 900-1000, honeysuckle 2-3, mulberry leaf 2-3, chrysanthemum 1-2, forget-me-not 1-2, radices trichosanthis 1-2, rhizoma alismatis 1-2, finelydivided phtheirospermum root 2-3, pseudo-ginseng 1-2, Ligusticum wallichii 1-2, Fructus Aurantii 2-3, Sagina subulata 1-2, salt 5-15, white sugar 40-80;
(2), select tender and crisp pollution-freely, intact without rotten high-quality ginger, scrub clean peeling cutting 4-6mm thick ginger splices, put into colour protecting liquid and soak 25-35 minute;
(3), merge the raw materials such as honeysuckle, mulberry leaf, chrysanthemum, forget-me-not are broken, boiling, filter and remove residue, filtrate is stand-by;
(4), pull ginger splices in step (2) out, drain Yu Shui, at 70-85 ℃ of heated-air drying 2-4 hour, enter pot slow fire and stir and cure, spray filtrate simultaneously, dry yellow to ginger splices;
(5), white sugar, salt are melted with warm water, after adding the water of dry fresh ginger slice 20-35% to stir, with ginger splices, mix, sugaring 18-24 hour, taking out ginger splices is that 50-100W carries out microwave drying 0.5-1.5 hour at power, obtains little fresh ginger slice.
Every 100 weight portions of described colour protecting liquid comprise following composition: citric acid 0.2-0.3, ascorbic acid 0.04-0.2, natrium citricum 0.04-0.08, surplus are water.
Advantage of the present invention is:
The little fresh ginger slice color and luster of the present invention is even, and the sweet peppery uniqueness of taste has increased can the fall apart effect of wind heat-clearing, anti inflammatory detoxication of honeysuckle, chrysanthemum in formula, Fructus Aurantii energy spleen benefiting and stimulating the appetite, pseudo-ginseng can the enhanced machine body immunity function, delays senility, multiple strengthening yellow ginger health care, edible crowd can improve the health.
The specific embodiment
A kind of preparation method of little fresh ginger slice comprises the following steps:
(1), take the raw material of following weight portion (gram): ginger 1000, honeysuckle 2, mulberry leaf 3, chrysanthemum 1, forget-me-not 1, radices trichosanthis 2, rhizoma alismatis 2, finelydivided phtheirospermum root 2, pseudo-ginseng 2, Ligusticum wallichii 2, Fructus Aurantii 3, Sagina subulata 1, salt 12, white sugar 60;
(2), select tender and crisp pollution-freely, intact without rotten high-quality ginger, scrub clean peeling cutting 5mm thick ginger splices, put into colour protecting liquid and soak 25 minutes;
(3), merge the raw materials such as honeysuckle, mulberry leaf, chrysanthemum, forget-me-not are broken, boiling, filter and remove residue, filtrate is stand-by;
(4), pull ginger splices in step (2) out, drain Yu Shui, 85 ℃ of heated-air dryings 3 hours, enter pot slow fire and stir and cure, spray filtrate simultaneously, dry yellow to ginger splices;
(5), white sugar, salt are melted with warm water, after adding the water of dry fresh ginger slice 35% to stir, with ginger splices, mix, sugaring 20 hours, taking out ginger splices is that 65W carries out microwave drying 1 hour at power, obtains little fresh ginger slice.
Every 100 weight portions of described colour protecting liquid comprise following composition: citric acid 0.25, ascorbic acid 0.05, natrium citricum 0.08, surplus are water.
Claims (1)
1. the preparation method of a little fresh ginger slice is characterized in that comprising the following steps:
(1), take the raw material of following weight portion: ginger 900-1000, honeysuckle 2-3, mulberry leaf 2-3, chrysanthemum 1-2, forget-me-not 1-2, radices trichosanthis 1-2, rhizoma alismatis 1-2, finelydivided phtheirospermum root 2-3, pseudo-ginseng 1-2, Ligusticum wallichii 1-2, Fructus Aurantii 2-3, Sagina subulata 1-2, salt 5-15, white sugar 40-80;
(2), select tender and crisp pollution-freely, intact without rotten high-quality ginger, scrub clean peeling cutting 4-6mm thick ginger splices, put into colour protecting liquid and soak 25-35 minute;
(3), merge the raw materials such as honeysuckle, mulberry leaf, chrysanthemum, forget-me-not are broken, boiling, filter and remove residue, filtrate is stand-by;
(4), pull ginger splices in step (2) out, drain Yu Shui, at 70-85 ℃ of heated-air drying 2-4 hour, enter pot slow fire and stir and cure, spray filtrate simultaneously, dry yellow to ginger splices;
(5), white sugar, salt are melted with warm water, after adding the water of dry fresh ginger slice 20-35% to stir, with ginger splices, mix, sugaring 18-24 hour, taking out ginger splices is that 50-100W carries out microwave drying 0.5-1.5 hour at power, obtains little fresh ginger slice;
Every 100 weight portions of described colour protecting liquid comprise following composition: citric acid 0.2-0.3, ascorbic acid 0.04-0.2, natrium citricum 0.04-0.08, surplus are water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386898.6A CN103478622A (en) | 2013-08-30 | 2013-08-30 | Preparation method of small yellow ginger slice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386898.6A CN103478622A (en) | 2013-08-30 | 2013-08-30 | Preparation method of small yellow ginger slice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478622A true CN103478622A (en) | 2014-01-01 |
Family
ID=49819484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310386898.6A Pending CN103478622A (en) | 2013-08-30 | 2013-08-30 | Preparation method of small yellow ginger slice |
Country Status (1)
| Country | Link |
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| CN (1) | CN103478622A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262305A (en) * | 2016-08-26 | 2017-01-04 | 贵州玉屏马头田食品有限责任公司 | A kind of fructus zizaniae caduciflorae Rhizoma Zingiberis and preparation method thereof |
| CN107232375A (en) * | 2017-06-06 | 2017-10-10 | 安徽科技学院 | A kind of preparation method of the white Jiang Longxu oral health sugar in Tongling |
| CN109198148A (en) * | 2018-11-21 | 2019-01-15 | 铜陵市佘家贡姜厂 | A kind of preparation method of digesting and appetizing ginger splices |
| CN109393396A (en) * | 2018-10-31 | 2019-03-01 | 铜陵市佘家贡姜厂 | A kind of preparation method of sugared ginger slices |
Citations (9)
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|---|---|---|---|---|
| CN1456219A (en) * | 2003-01-20 | 2003-11-19 | 王传喜 | Ginger carminative oral lozenge |
| CN1528165A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Method for applying microwave technology in preserved fruit processing |
| CN1739385A (en) * | 2004-08-24 | 2006-03-01 | 莫开菊 | Production process of sulfur-free sugared ginger chip |
| CN1981616A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Honey ginger slices and their production |
| CN102058001A (en) * | 2010-10-15 | 2011-05-18 | 四川阆中煜群农产品开发有限责任公司 | Ginger tea and production method thereof |
| CN102613499A (en) * | 2012-03-29 | 2012-08-01 | 苏州圣隆营养食品有限公司 | Puffed ginger slice |
| CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
| CN103099157A (en) * | 2011-11-15 | 2013-05-15 | 重庆市黔江区黔双科技有限公司 | Production method of pickled ginger slice |
| CN103120292A (en) * | 2011-11-21 | 2013-05-29 | 重庆市黔江区黔双科技有限公司 | Making method of sauced ginger slices |
-
2013
- 2013-08-30 CN CN201310386898.6A patent/CN103478622A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456219A (en) * | 2003-01-20 | 2003-11-19 | 王传喜 | Ginger carminative oral lozenge |
| CN1528165A (en) * | 2003-10-17 | 2004-09-15 | 华南农业大学 | Method for applying microwave technology in preserved fruit processing |
| CN1739385A (en) * | 2004-08-24 | 2006-03-01 | 莫开菊 | Production process of sulfur-free sugared ginger chip |
| CN1981616A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Honey ginger slices and their production |
| CN102058001A (en) * | 2010-10-15 | 2011-05-18 | 四川阆中煜群农产品开发有限责任公司 | Ginger tea and production method thereof |
| CN103099157A (en) * | 2011-11-15 | 2013-05-15 | 重庆市黔江区黔双科技有限公司 | Production method of pickled ginger slice |
| CN103120292A (en) * | 2011-11-21 | 2013-05-29 | 重庆市黔江区黔双科技有限公司 | Making method of sauced ginger slices |
| CN102613499A (en) * | 2012-03-29 | 2012-08-01 | 苏州圣隆营养食品有限公司 | Puffed ginger slice |
| CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262305A (en) * | 2016-08-26 | 2017-01-04 | 贵州玉屏马头田食品有限责任公司 | A kind of fructus zizaniae caduciflorae Rhizoma Zingiberis and preparation method thereof |
| CN107232375A (en) * | 2017-06-06 | 2017-10-10 | 安徽科技学院 | A kind of preparation method of the white Jiang Longxu oral health sugar in Tongling |
| CN109393396A (en) * | 2018-10-31 | 2019-03-01 | 铜陵市佘家贡姜厂 | A kind of preparation method of sugared ginger slices |
| CN109198148A (en) * | 2018-11-21 | 2019-01-15 | 铜陵市佘家贡姜厂 | A kind of preparation method of digesting and appetizing ginger splices |
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Application publication date: 20140101 |