CN105104691A - White sugar-containing ginger slices and processing method thereof - Google Patents
White sugar-containing ginger slices and processing method thereof Download PDFInfo
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- CN105104691A CN105104691A CN201510545584.5A CN201510545584A CN105104691A CN 105104691 A CN105104691 A CN 105104691A CN 201510545584 A CN201510545584 A CN 201510545584A CN 105104691 A CN105104691 A CN 105104691A
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- white sugar
- ginger splices
- ginger
- processing method
- ginger slices
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Abstract
The invention provides a processing method of white sugar-containing ginger slices, which comprises the following steps: (1) cleaning and peeling fresh ginger, and then slicing the ginger into ginger slices with the length of 3-5 millimeters; (2) adding 500-600 grams of white sugar into 1L of water for boiling for 0.5-1 hour until the white sugar is completely dissolved, and then adding the ginger slices for further boiling for 20-40 minutes; and (3) fishing the ginger slices out, then spreading the white sugar powder and uniformly stirring, tedding the ginger slices for 1-2 days or putting the ginger slices in a baking room, and baking for about 4-6 hours at the temperature of 40-50 DEG C, thereby obtaining the white sugar-containing ginger slices. The white sugar-containing ginger slices prepared by the method are fragrant and sweet and delicious, are convenient to eat, and have the effects of dispelling cold and invigorating the stomach.
Description
Technical field
The present invention relates to a kind of white sugar ginger splices and processing method thereof.
Background technology
The plantation of ginger has the history of more than 2000 year, the effect of stomach invigorating that what it had dispel cold, but due to its spicy, turn round and look at and be used as flavouring traditionally, in the market, the direct-edible ginger splices utilizing oar to make is also few, and taste is still still very pungent, if while the pungent taste of ginger being covered, its original effect can be preserved again, then can play good nutrition health-care functions.
Summary of the invention
The invention provides a kind of processing method of white sugar ginger splices, bring people a kind of nutritional health food of instant.
Technical scheme of the present invention is such: a kind of processing method of white sugar ginger splices, comprises the following steps:
1), after selecting new fresh ginger to clean peeling, the ginger splices being cut into 3 ~ 5 millimeters is for subsequent use;
2) get 00-600g white sugar and add that 1L water infusion 0.5-1 is little all to be dissolved up to white sugar, then add 250-300g ginger splices and continue to boil 20-40 minute;
3) ginger splices is pulled out, after pulling ginger splices out, sprinkles powdered sugar and mix thoroughly, ted 1 ~ 2 day or put in bakery, at 40 DEG C ~ 50 DEG C, dry 4-6 hours, white sugar ginger splices.
In order to make the taste of ginger splices better, step 2) in add ginger splices while, add the lemon tablet of 20-50g.
The thickness of described lemon tablet is 2-3 millimeter.
The present invention also provides a kind of white sugar ginger splices utilizing above-mentioned processing method to manufacture.
Beneficial effect: the white sugar ginger splices made with said method, not only fragrant and sweet good to eat instant, and there is the effect of stomach invigorating of dispeling cold.
Detailed description of the invention
Embodiment 1
A processing method for white sugar ginger splices, comprises the following steps: after selecting new fresh ginger to clean peeling, the ginger splices being cut into 3 ~ 5 millimeters is for subsequent use, gets fresh lemon simultaneously, and the lemon tablet being cut into 2-3 millimeter is for subsequent use; Get 500g white sugar and add that 1L water infusion 0.5-1 is little all to be dissolved up to white sugar, reenter after ginger splices 250g and lemon tablet 20g continues to boil 20-40 minute, pull ginger splices out, sprinkle powdered sugar to mix thoroughly, ted 1 ~ 2 day or put in bakery, at 40 DEG C ~ 50 DEG C, drying 4-6 hours, white sugar ginger splices.
Embodiment 2
A processing method for white sugar ginger splices, comprises the following steps: after selecting new fresh ginger to clean peeling, the ginger splices being cut into 3 ~ 5 millimeters is for subsequent use, gets fresh lemon simultaneously, and the lemon tablet being cut into 2-3 millimeter is for subsequent use; Get 600g white sugar and add that 1L water infusion 0.5-1 is little all to be dissolved up to white sugar, reenter after ginger splices 300g and lemon 50g continues to boil 20-40 minute, pull ginger splices out, sprinkle powdered sugar to mix thoroughly, ted 1 ~ 2 day or put in bakery, at 40 DEG C ~ 50 DEG C, drying 4-6 hours, white sugar ginger splices.
Claims (4)
1. a processing method for white sugar ginger splices, is characterized in that, comprises the following steps:
1), after selecting new fresh ginger to clean peeling, the ginger splices being cut into 3 ~ 5 millimeters is for subsequent use;
2) 500-600 gram of white sugar adds that 1L water infusion 0.5-1 is little all to be dissolved up to white sugar, reenters 250-300 gram of ginger splices and continues to boil 20-40 minute; 3) ginger splices is pulled out, after pulling ginger splices out, sprinkles powdered sugar and mix thoroughly, ted 1 ~ 2 day or put in bakery, at 40 DEG C ~ 50 DEG C, dry 4-6 hours, white sugar ginger splices.
2. the processing method of a kind of white sugar ginger splices according to claim 1, is characterized in that, step 2) in add ginger splices while, add the lemon tablet of 20-50 gram.
3. the processing method of a kind of white sugar ginger splices according to claim 1, is characterized in that, the thickness of described lemon tablet is 2-3 millimeter.
4. the white sugar ginger splices of the processing method production of a kind of white sugar ginger splices described in claim 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510545584.5A CN105104691A (en) | 2015-08-31 | 2015-08-31 | White sugar-containing ginger slices and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510545584.5A CN105104691A (en) | 2015-08-31 | 2015-08-31 | White sugar-containing ginger slices and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105104691A true CN105104691A (en) | 2015-12-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510545584.5A Pending CN105104691A (en) | 2015-08-31 | 2015-08-31 | White sugar-containing ginger slices and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105104691A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072213A (en) * | 2016-07-20 | 2016-11-09 | 夏爱华 | The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry |
| CN107751290A (en) * | 2016-08-15 | 2018-03-06 | 济南大学 | A kind of crisp ginger splices and preparation method thereof |
| 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 |
-
2015
- 2015-08-31 CN CN201510545584.5A patent/CN105104691A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072213A (en) * | 2016-07-20 | 2016-11-09 | 夏爱华 | The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry |
| CN107751290A (en) * | 2016-08-15 | 2018-03-06 | 济南大学 | A kind of crisp ginger splices and preparation method thereof |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151202 |