CN104509663A - Ginger candy producing technology - Google Patents
Ginger candy producing technology Download PDFInfo
- Publication number
- CN104509663A CN104509663A CN201310463317.4A CN201310463317A CN104509663A CN 104509663 A CN104509663 A CN 104509663A CN 201310463317 A CN201310463317 A CN 201310463317A CN 104509663 A CN104509663 A CN 104509663A
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- China
- Prior art keywords
- juice
- candy
- ginger
- mixture
- garlic
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- 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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Abstract
A ginger candy producing technology belongs to the field of production of candies and can effectively solve defects that a common candy does not have effects of dispelling cold and warming stomach and relieving cough and promoting sweat. The producing technology includes following steps: (1) washing 20g of fresh ginger and 5g of garlic in water tank; (2) completely removing peels on surfaces of the fresh ginger and the garlic, squeezing the fresh ginger and the garlic in a squeezer to obtain fresh ginger juice and garlic juice and placing the fresh ginger juice and the garlic juice in a glass for later use; (3) pouring 10g of the juice into a pot, adding 10kg of sugar, 10g of honey and 1g of an essence, stirring the mixture with a spoon uniformly to allow the mixture to stand for 10min; (4) increasing the temperature for boiling the mixture and boiling the mixture on a soft fire for 20min, wherein the mixture is fully stirred during heating for fully melting the mixture; (5) pouring a melted candy juice into a candy die to naturally cool the melted candy juice and pouring the fully shaped candy out from the die; and (6) packaging the ginger candy with packaging bags. The producing technology is mainly used for producing the ginger candy.
Description
technical field the present invention relates to a kind of production method of candy, is a kind of production technology of ginger sugar concretely.
background technology candy is the food that child likes very much, has the advantages that taste is fragrant and sweet, and the kind of candy is more, but general candy has such shortcoming, and candy general exactly does not have effect of warm stomach of dispeling cold, cough-relieving sweating.
summary of the invention the object of the invention is the production technology that will provide a kind of ginger sugar, and it effectively can solve the shortcoming of effect that general candy does not have warm stomach of dispeling cold, cough-relieving sweating.
the object of the present invention is achieved like this: a kind of production technology of ginger sugar, 20 grams of gingers and 5 grams of garlics are put in pond and cleans one time, skin on ginger and garlic surface is removed clean with cutter, then put in the middle of juice extractor and the juice of above-mentioned two kinds of raw materials is squeezed out come, be then encased in glass for subsequent use; Getting 10 grams of juice pours in pot, then adds 10 kilograms of white granulated sugars, 10 grams of honey, 1 gram of essence, stirs with spoon, allows it leave standstill 10 minutes, then heats boiled, and use little fiery infusion 20 minutes instead, heats to stir to make it fully melt; Syrup after melting is poured in Candy mould, allows it naturally cool, pour out from mould, after good by packaging bags after by the time fully shaping.
a production technology for ginger sugar, this product has nutritious, that taste is fragrant and sweet feature, and has effect of warm stomach of dispeling cold, cough-relieving sweating.
detailed description of the invention
composition of raw materials:
20 grams, ginger, 5 grams, garlic, white granulated sugar 10 kilograms, honey 10 grams, 1 gram, essence.
production method:
20 grams of gingers and 5 grams of garlics are put in pond and cleans one time, the skin on ginger and garlic surface is removed clean with cutter, then put in the middle of juice extractor and the juice of above-mentioned two kinds of raw materials is squeezed out come, be then encased in glass for subsequent use.
getting 10 grams of juice pours in pot, then adds 10 kilograms of white granulated sugars, 10 grams of honey, 1 gram of essence, stirs with spoon, allows it leave standstill 10 minutes, then heats boiled, and use little fiery infusion 20 minutes instead, heats to stir to make it fully melt.
syrup after melting is poured in Candy mould, allows it naturally cool, pour out from mould, after good by packaging bags after by the time fully shaping.
Claims (1)
1. the production technology of a ginger sugar, it is characterized in that: 20 grams of gingers and 5 grams of garlics are put in pond and cleans one time, skin on ginger and garlic surface is removed clean with cutter, then put in the middle of juice extractor and the juice of above-mentioned two kinds of raw materials is squeezed out come, be then encased in glass for subsequent use; Getting 10 grams of juice pours in pot, then adds 10 kilograms of white granulated sugars, 10 grams of honey, 1 gram of essence, stirs with spoon, allows it leave standstill 10 minutes, then heats boiled, and use little fiery infusion 20 minutes instead, heats to stir to make it fully melt; Syrup after melting is poured in Candy mould, allows it naturally cool, pour out from mould, after good by packaging bags after by the time fully shaping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310463317.4A CN104509663A (en) | 2013-10-08 | 2013-10-08 | Ginger candy producing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310463317.4A CN104509663A (en) | 2013-10-08 | 2013-10-08 | Ginger candy producing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509663A true CN104509663A (en) | 2015-04-15 |
Family
ID=52785970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310463317.4A Pending CN104509663A (en) | 2013-10-08 | 2013-10-08 | Ginger candy producing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509663A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454615A (en) * | 2015-12-22 | 2016-04-06 | 王林春 | Ginger candy and preparation method thereof |
| CN107660640A (en) * | 2017-10-26 | 2018-02-06 | 大新县科学技术情报研究所 | A kind of ginger sugar for clearing and antitussive and preparation method thereof |
-
2013
- 2013-10-08 CN CN201310463317.4A patent/CN104509663A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454615A (en) * | 2015-12-22 | 2016-04-06 | 王林春 | Ginger candy and preparation method thereof |
| CN107660640A (en) * | 2017-10-26 | 2018-02-06 | 大新县科学技术情报研究所 | A kind of ginger sugar for clearing and antitussive and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150415 |