CN104543287A - Preparation method of candied ginger slices - Google Patents
Preparation method of candied ginger slices Download PDFInfo
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- CN104543287A CN104543287A CN201410741122.6A CN201410741122A CN104543287A CN 104543287 A CN104543287 A CN 104543287A CN 201410741122 A CN201410741122 A CN 201410741122A CN 104543287 A CN104543287 A CN 104543287A
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Abstract
The invention discloses a preparation method of candied ginger slices, and belongs to the field of food processing. The method is characterized by adopting the processing technology process of selecting a material, slicing, protecting the color, boiling with sugar, drying in air and packaging. The method has the beneficial effects that the candied ginger slices are golden in color, rich in ginger flavor, sweet and tasty, and have the unique flavor of jerusalem artichoke. The candied ginger slices are rich in starch and synanthrin, and thus the advantages of being capable of reducing blood glucose and improving the fat balance in the body and also having the effects of dispelling cold, warming stomach, tonifying spleen and promoting blood circulation can be realized, the candied ginger slices are a rare health food which is low in heat, sugar and fat.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of honeydew ginger splices.
Background technology
Jerusalem artichoke, has another name called jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, long have yellow little disc floret, and shape is as chrysanthemum, and generally with stem tuber breeding, its underground stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cooks, cooks gruel, salted white, shines Jerusalem artichoke processed and does, can also produce starch and alcohol raw material.
The effect of Jerusalem artichoke: Jerusalem artichoke has and falls hypoglycemic effect, can promote that sugar decomposes, superfluous sugar transition is made to be heat, improve the lipid homeostasis in body, Jerusalem artichoke has dual regulation to blood sugar, blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.Jerusalem artichoke contains abundant synanthrin, has special health care and antitumaous effect after refinement; The inulin be processed into eats polysaccharide as a kind of natural function, has the physiological function of water-soluble dietary fiber and biologically active precursor, because being widely used in low in calories, low sugar, low fat food.
Jerusalem artichoke is typically used as flavoring, and economic benefit is low, for being processed into the comprehensive utilization that honeydew ginger splices can realize Jerusalem artichoke, 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 Jerusalem artichoke economic benefit, a kind of preparation method of honeydew ginger splices is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for honeydew ginger splices, is characterized in that: adopt select materials → cut into slices → protect the processing process of look → candy → airing → packaging, concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the Jerusalem artichoke that has no mechanical damage is raw material;
(2) cut into slices: fresh ginger clear water is cleaned, remove dirt, adopt buck peeling, then be cut into the thin slice of 4-5 ㎜;
(3) protect look: nitrous acid hydrogen sodium is put into 800ml cold water wiring solution-forming, put into ginger splices and soak 45-65 minute, then use clear water rinsed clean;
(4) candy: to get sucrose 500g, cold water 220ml and ginger splices together put into pot, change simmer in water 15-18 minute after boiling with big fire, after fire, soak 16-18 hour, then add brown sugar 80g, honey 30g, boil 30 minutes with little fire, after liquid glucose receipts are dense, soak 12-15 hour from fire;
(5) airing: ginger splices is pulled out, is placed on bamboo drawer, adds appropriate vanilla, stirs, dry;
(6) pack: vacuum packaging, is finished product after sterilization.
Beneficial effect: product color of the present invention is golden yellow, ginger taste is strong, fresh and sweet good to eat, has the local flavor of Jerusalem artichoke uniqueness.This product is rich in starch and synanthrin, can reduce blood sugar, improves the lipid homeostasis in body, also has effect that dispelling cold warms up stomach, invigorating the spleen is invigorated blood circulation, and is a kind of health food of rare low in calories, low sugar, low fat.
Detailed description of the invention
Embodiment 1
:
A preparation method for honeydew ginger splices, concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the Jerusalem artichoke that has no mechanical damage is raw material;
(2) cut into slices: fresh ginger clear water is cleaned, remove dirt, adopt buck peeling, then be cut into the thin slice of 6-8 ㎜;
(3) protect look: nitrous acid hydrogen sodium is put into 800ml cold water wiring solution-forming, put into ginger splices and soak 45 minutes, then use clear water rinsed clean;
(4) candy: to get glucose 300g, cold water 150ml and ginger splices together put into pot, change after boiling with big fire and simmer in water 22 minutes, 12 hours are soaked after fire, then sucrose 30g, honey 60g, preserved plum essence 15g is added, boil 55 minutes with little fire, after liquid glucose receipts are dense, soak 25 hours from fire;
(5) airing: ginger splices is pulled out, is placed on bamboo drawer, adds appropriate candy sugar powder, stirs, dry;
(6) pack: vacuum packaging, is finished product after sterilization.
Embodiment 2
:
A preparation method for honeydew ginger splices, concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the Jerusalem artichoke that has no mechanical damage is raw material;
(2) cut into slices: fresh ginger clear water is cleaned, remove dirt, adopt buck peeling, then be cut into the thin slice of 3 ㎜;
(3) protect look: nitrous acid hydrogen sodium is put into 400ml cold water wiring solution-forming, put into ginger splices and soak 25 minutes, then use clear water rinsed clean;
(4) candy: to get fructose 800g, cold water 600ml and ginger splices together put into pot, change simmer in water 45 minutes with big fire after boiling, after fire, soak 8 hours, then add Radix Glycyrrhizae 60g, soya-bean milk 50ml, boil 37 minutes with little fire, after liquid glucose receipts are dense, soak 5-7 hour from fire;
(5) airing: ginger splices is pulled out, is placed on bamboo drawer, adds appropriate lemon extract, stirs, dry;
(6) pack: vacuum packaging, is finished product after sterilization.
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. a preparation method for honeydew ginger splices, is characterized in that: adopt select materials → cut into slices → protect the processing process of look → candy → airing → packaging, concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the Jerusalem artichoke that has no mechanical damage is raw material;
(2) cut into slices: fresh ginger clear water is cleaned, remove dirt, adopt buck peeling, then be cut into the thin slice of 4-5 ㎜;
(3) protect look: nitrous acid hydrogen sodium is put into 800ml cold water wiring solution-forming, put into ginger splices and soak 45-65 minute, then use clear water rinsed clean;
(4) candy: to get sucrose 500g, cold water 220ml and ginger splices together put into pot, change simmer in water 15-18 minute after boiling with big fire, after fire, soak 16-18 hour, then add brown sugar 80g, honey 30g, boil 30 minutes with little fire, after liquid glucose receipts are dense, soak 12-15 hour from fire;
(5) airing: ginger splices is pulled out, is placed on bamboo drawer, adds appropriate vanilla, stirs, dry;
(6) pack: vacuum packaging, is finished product after sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741122.6A CN104543287A (en) | 2014-12-09 | 2014-12-09 | Preparation method of candied ginger slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741122.6A CN104543287A (en) | 2014-12-09 | 2014-12-09 | Preparation method of candied ginger slices |
Publications (1)
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| CN104543287A true CN104543287A (en) | 2015-04-29 |
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| CN201410741122.6A Pending CN104543287A (en) | 2014-12-09 | 2014-12-09 | Preparation method of candied ginger slices |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285809A (en) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | Production method of coconut milk-flavored jerusalem artichoke slices |
| CN105831381A (en) * | 2016-04-21 | 2016-08-10 | 黄春蓉 | Preparation method of honey-processed ginger slices |
| CN106213339A (en) * | 2016-07-21 | 2016-12-14 | 务川自治县隆兴食品厂 | A kind of preparation method of crystal sugar Bulbus Allii |
| CN106561960A (en) * | 2016-11-14 | 2017-04-19 | 济南大学 | Preparation method for sugar-processed ginger slice |
| CN106562323A (en) * | 2016-10-25 | 2017-04-19 | 刘永 | Making method of ginger slices capable of promoting appetite and preserving health |
| CN107296140A (en) * | 2017-06-06 | 2017-10-27 | 安徽智联管理咨询有限公司 | A kind of preparation method of honeydew Smallanthus sonchifolius preserved fruit |
| CN107981012A (en) * | 2017-11-30 | 2018-05-04 | 大新县科学技术情报研究所 | A kind of brown sugar chews the preparation method of ginger splices |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1208564A (en) * | 1998-08-19 | 1999-02-24 | 张其录 | Process for prodn. of ginseng and honey preserved ginger |
| 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 |
| CN103859125A (en) * | 2014-03-22 | 2014-06-18 | 胡素芳 | Preparation method of crystallized ginger |
-
2014
- 2014-12-09 CN CN201410741122.6A patent/CN104543287A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208564A (en) * | 1998-08-19 | 1999-02-24 | 张其录 | Process for prodn. of ginseng and honey preserved ginger |
| 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 |
| CN103859125A (en) * | 2014-03-22 | 2014-06-18 | 胡素芳 | Preparation method of crystallized ginger |
Non-Patent Citations (4)
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| 任其云等: "《果蔬加工保鲜技术》", 30 April 1993, 农村读物出版社 * |
| 张文玉等: "《果脯蜜饯制品519例》", 30 April 2003, 科学技术文献出版社 * |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285809A (en) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | Production method of coconut milk-flavored jerusalem artichoke slices |
| CN105831381A (en) * | 2016-04-21 | 2016-08-10 | 黄春蓉 | Preparation method of honey-processed ginger slices |
| CN106213339A (en) * | 2016-07-21 | 2016-12-14 | 务川自治县隆兴食品厂 | A kind of preparation method of crystal sugar Bulbus Allii |
| CN106562323A (en) * | 2016-10-25 | 2017-04-19 | 刘永 | Making method of ginger slices capable of promoting appetite and preserving health |
| CN106561960A (en) * | 2016-11-14 | 2017-04-19 | 济南大学 | Preparation method for sugar-processed ginger slice |
| CN107296140A (en) * | 2017-06-06 | 2017-10-27 | 安徽智联管理咨询有限公司 | A kind of preparation method of honeydew Smallanthus sonchifolius preserved fruit |
| CN107981012A (en) * | 2017-11-30 | 2018-05-04 | 大新县科学技术情报研究所 | A kind of brown sugar chews the preparation method of ginger splices |
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Application publication date: 20150429 |