CN104489217A - Making method of liquorice and dark plum ginger - Google Patents

Abstract

The invention discloses a making method of liquorice and dark plum ginger, belonging to the field of food processing. The making method is characterized in that raw materials include 50kg of fresh and tender ginger slices, 8kg of dark plum juice, 20kg of saccharose, 80g of albumen syrup, 3kg of liquorice powder, 15g of sodium benzoate and 100g of jasmine powder. The making method comprises the process flows of treating the raw materials; sugaring; baking; and packaging. The making method has the beneficial effects that the liquorice and dark plum ginger is semitransparent, strong in ginger smell, elastic, tough and proper in sweetness and sourness and has the unique flavor of ginger as well as the sourness and sweetness of the dark plums. The liquorice and dark plum ginger is capable of irritating gastrointestinal mucus membranes, promoting the secretion of saliva, gastric juice and digestive juice, enhancing gastrointestinal peristalsis and taking the effects of appetizing and tonifying the spleen because of being rich in unique gingerol and also has the effects of relieving summer heat and refreshing, resisting to oxidation and inhibiting tumor. The making method is simple in operation and convenient to use; and the liquorice and dark plum ginger is a nutritive and health delicious food.

Description

The preparation method of a kind of Radix Glycyrrhizae smoked plum ginger

Technical field

The present invention relates to a kind of processing method of food, especially relate to the preparation method of a kind of Radix Glycyrrhizae smoked plum ginger.

Background technology

Tender ginger, the block rhizome of ginger.Warm in nature, its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, and effectively can treat the abdominal distension, stomachache, diarrhoea, vomiting etc. of eating cold and cool food and too much causing.After eating tender ginger, people has the sensation of body heat, this is because it can distend the blood vessels, blood circulation is accelerated, and impels pore with it to open, so not only the unnecessary torrid zone can be walked, also the germ in body, cold air are together taken out of simultaneously.When health has eaten cold and cool thing, be subject to drench with rain or stay in air-conditioned room long afterwards, ginger of capturing just can be eliminated in time because human body is trembled with fear the various discomforts remake.

Scientific research finds, tender ginger can play the effect of some antibiotic, especially to salmonella better effects if.Tender ginger extract has the effect significantly suppressing dermatophyte and kill connections Trichomonas vaginalis, can treat various carbuncle sore tumefacting virus, and in addition, available tender ginger water, containing gargling treatment halitosis and periodontitis, has disinfecting detoxifying, effect of swelling and pain relieving.Often capturing ginger can the secretion of saliva stimulating, gastric juice and digestive juice, increases gastrointestinal peristalsis, improves a poor appetite, reach Appetizing spleen-tonifying, appetitive effect.Effect that tender ginger also has anti-oxidant, Tumor suppression, heatstroke prevention is refreshed oneself.

Ginger is typically used as condiment product, and economic benefit is low, for being processed into the comprehensive utilization that Radix Glycyrrhizae smoked plum ginger can realize ginger, being convenient to store, improving its economic worth and nutritive value.

Summary of the invention

The object of the invention is to solve the low problem of fresh ginger economic benefit, the preparation method of a kind of Radix Glycyrrhizae smoked plum ginger is provided.

The present invention solves the technical scheme that its technical problem takes:

The preparation method of a kind of Radix Glycyrrhizae smoked plum ginger, it is characterized in that: adopt fresh and tender ginger splices 50 ㎏, plum juice 8 ㎏, sucrose 20 ㎏, albumen syrup 80g, Radix Glycyrrhizae powder 3 ㎏, Sodium Benzoate 15g, jasmine powder 100g is raw material, and its processing process is Feedstock treating → sugaring → smoke → pack, and concrete operation step is:

(1) Feedstock treating: choose the tender ginger that meat is plump trickle, clean, scraping outer skin, be mitered into the inclined tab of 6-8mm by transverse diameter, add refined salt and mix and stir 40-50 minute, then drop in the clear water containing 0.6% alum, soak after 12-16 hour, in input boiling water, blanching 10 minutes, drains away the water, and prepares sugaring;

(2) sugaring: get sucrose 20 ㎏, albumen syrup 80g, add clear water 10 ㎏, plum juice 8 ㎏, after stirring and dissolving, adds Radix Glycyrrhizae powder 3 ㎏, jasmine powder 100g, Sodium Benzoate 15g, and after Homogeneous phase mixing, add ginger splices dipping 4-5 days, every day turns 2-3 time;

(3) smoke: ginger splices good for sugaring is moved into drip pan and scatters, deliver to 75 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 4-6%, cold rear packaging;

(4) pack: make 65g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 5 parcels, sealing trade mark packaging.

Beneficial effect: product of the present invention is translucent, ginger taste is strong, flexible and toughness, sweet and sour palatability, has the local flavor of tender ginger uniqueness and the sour-sweet of plum juice.This product is rich in distinctive " gingerol ", can stimulating gastrointestinal mucous membrane, promotes the secretion of saliva, gastric juice and digestive juice, increase gastrointestinal peristalsis, improve a poor appetite, play Appetizing spleen-tonifying, appetitive effect, also having relieves summer heat refreshes oneself, effect of anti-oxidant and Tumor suppression.Simple to operate, easy to use, be a kind of ticbit of nutrient health.

Detailed description of the invention

Embodiment 1 :

A preparation method for Radix Glycyrrhizae smoked plum ginger, concrete operation step is:

(1) Feedstock treating: choose the tender ginger that meat is plump trickle, clean, scraping outer skin, is mitered into the inclined tab of 12mm by transverse diameter, add refined salt and mix and stir 30 minutes, then drop in the clear water containing 0.8% alum, soak after 6 hours, in input boiling water, blanching 35 minutes, drains away the water, and prepares sugaring;

(2) sugaring: get sucrose 35 ㎏, albumen syrup 60g, add clear water 8 ㎏, plum juice 6 ㎏, after stirring and dissolving, add Radix Glycyrrhizae powder 1 ㎏, cloves powder 120g, Sodium Benzoate 20g, after Homogeneous phase mixing, add ginger splices and flood 7 days, every day turns 4-5 time;

(3) smoke: ginger splices good for sugaring is moved into drip pan and scatters, deliver to 68 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 7-9%, cold rear packaging;

(4) pack: make 80g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 3 parcels, sealing trade mark packaging.

Embodiment 2 :

A preparation method for Radix Glycyrrhizae smoked plum ginger, concrete operation step is:

(1) Feedstock treating: choose the tender ginger that meat is plump trickle, clean, scraping outer skin, is mitered into the inclined tab of 15mm by transverse diameter, add refined salt and mix and stir 2 hours, then drop in the clear water containing 4% alum, soak after 7 hours, in input boiling water, blanching 25 minutes, drains away the water, and prepares sugaring;

(2) sugaring: get sucrose 45 ㎏, albumen syrup 100g, add clear water 12 ㎏, plum juice 5 ㎏, after stirring and dissolving, add Radix Glycyrrhizae powder 6 ㎏, jasmine powder 300g, cocoa power 350g, Sodium Benzoate 35g, after Homogeneous phase mixing, add ginger splices dipping 2-3 days, turn 4 every day;

(3) smoke: ginger splices good for sugaring is moved into drip pan and scatters, deliver to 80 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 13%, cold rear packaging;

(4) pack: make 35g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 6 parcels, sealing trade mark packaging.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the preparation method of a Radix Glycyrrhizae smoked plum ginger, it is characterized in that: adopt fresh and tender ginger splices 50 ㎏, plum juice 8 ㎏, sucrose 20 ㎏, albumen syrup 80g, Radix Glycyrrhizae powder 3 ㎏, Sodium Benzoate 15g, jasmine powder 100g is raw material, and its processing process is Feedstock treating → sugaring → smoke → pack, and concrete operation step is:

(1) Feedstock treating: choose the tender ginger that meat is plump trickle, clean, scraping outer skin, be mitered into the inclined tab of 6-8mm by transverse diameter, add refined salt and mix and stir 40-50 minute, then drop in the clear water containing 0.6% alum, soak after 12-16 hour, in input boiling water, blanching 10 minutes, drains away the water, and prepares sugaring;

(2) sugaring: get sucrose 20 ㎏, albumen syrup 80g, add clear water 10 ㎏, plum juice 8 ㎏, after stirring and dissolving, adds Radix Glycyrrhizae powder 3 ㎏, jasmine powder 100g, Sodium Benzoate 15g, and after Homogeneous phase mixing, add ginger splices dipping 4-5 days, every day turns 2-3 time;

(3) smoke: ginger splices good for sugaring is moved into drip pan and scatters, deliver to 75 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 4-6%, cold rear packaging;

(4) pack: make 65g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 5 parcels, sealing trade mark packaging.