CN105105060A - Seafood ginger juice condiment and preparation method thereof - Google Patents

Abstract

The invention provides a seafood ginger juice condiment. The seafood ginger juice condiment is prepared from, by mass, 48% of ginger juice, 30%-32% of vinegar, 7%-8% of white sugar, 10%-14% of light soy sauce and 1%-2% of table salt. The invention further provides a preparation method of the seafood ginger juice condiment. The method comprises the following steps that 1, fresh white ginger is taken to be washed clean and squeezed, and all the components are weighed and matched in proportion; 2, heating is performed, the mixture is heated for 7-8 minutes after reaching the boiling point, and then the mixture is taken out and cooled to the room temperature; 3, canning is performed. The seafood ginger juice condiment is rich in trace elements such as selenium, calcium, iron, nicotinic acid, riboflavin and ascorbic acid, has the functions of promoting secretion of saliva or body fluid, regulating qi, promoting appetite, tonifying the spleens, resisting oxidation and the like and is excellent in mouthfeel. The preparation method of the seafood ginger juice condiment is simple and capable of improving the quality of ginger products, and the seafood ginger juice condiment is convenient to carry.

Description

A kind of seafood ginger juice flavouring and preparation method thereof

Technical field

The invention belongs to food processing technology field, especially relate to a kind of seafood ginger juice flavouring and preparation method thereof.

Background technology

Ginger all has cultivation in China's most area, generally edible or as food flavoring by pickling, in diet, if can often arrange in pairs or groups some gingers and manufactured goods thereof not only can increase appetite, also very useful to health.

White ginger has long enjoyed a good reputation in Tongling, plants with a long history, and ginger block becomes Buddha's hand shape, and lobe is slightly plump, and ginger refers to full, and the tender juice of look shaggy-fruited dittany is many, and the peppery and mouth of not choking of taste, has good nutritional health function; According to chemical examination analysis, ginger is except containing except zingerone, zingerol, ginger oil, also containing protein, sugar and fatty, the nutritional labeling such as the necessary calcium of human body, phosphorus, iron, carrotene, thiamine, riboflavin, niacin, Vitamin C bolt and inorganic salts in addition in addition.The function such as old ginger has stomach invigorating, hemostasis, pleasant cold removing, removing toxic substances of reducing phlegm, sweating disappear heat, seasoning vegetable, improve a poor appetite.In prior art, ginger manufactured goods are of less types, and mouthfeel is general, is difficult to meet people to ginger manufactured goods taste multiple demands.

Summary of the invention

For solving the above-mentioned technical problem existing for prior art, the object of this invention is to provide a kind of seafood ginger juice flavouring, improving the nutritional labeling of ginger products, improve mouthfeel, and with health role.

The technical solution adopted in the present invention is:

A kind of seafood ginger juice flavouring, is made up of the component of following mass percent: ginger juice 48%; Vinegar 30-32%; White sugar 7-8%; Light soy sauce 10-14% and salt 1-2%.

Seafood ginger juice flavouring of the present invention, wherein, is made up of the component of following mass percent: ginger juice 48%; Vinegar 32%; White sugar 8%; Light soy sauce 10% and salt 2%.

Present invention also offers the preparation method of above-mentioned seafood ginger juice flavouring, comprise the following steps:

(1) get fresh white ginger clean squeeze the juice, then each component is weighed, carries out proportioning in proportion;

(2) then heat, after reaching boiling point, heat 7-9 minute, take out and be cooled to normal temperature;

(3) then carry out canned.

Beneficial effect of the present invention:

Seafood ginger juice flavouring of the present invention, is rich in the trace elements such as selenium, calcium, iron, niacin, riboflavin, ascorbic acid, have promote the production of body fluid, regulate the flow of vital energy, whet the appetite, invigorating the spleen, the effect such as anti-oxidant, excellent taste.

The preparation method of seafood ginger juice flavouring of the present invention, preparation method is simple, improves the quality of ginger products, easy to carry.

Detailed description of the invention

Embodiment 1

A kind of seafood ginger juice flavouring, is made up of the component of following mass percent: ginger juice 48%; Vinegar 32%; White sugar 8%; Light soy sauce 10% and salt 2%.

The preparation method of the present embodiment seafood ginger juice flavouring, comprises the following steps:

(1) get fresh white ginger clean squeeze the juice, then each component is weighed, carries out proportioning in proportion;

(2) then heat, heat 9 minutes after reaching boiling point, take out and be cooled to normal temperature;

(3) then carry out canned.

Embodiment 2

A kind of seafood ginger juice flavouring, is made up of the component of following mass percent: ginger juice 48%; Vinegar 30%; White sugar 7%; Light soy sauce 14% and salt 1%.

The preparation method of the present embodiment seafood ginger juice flavouring, comprises the following steps:

(1) get fresh white ginger clean squeeze the juice, then each component is weighed, carries out proportioning in proportion;

(2) then heat, heat 8 minutes after reaching boiling point, take out and be cooled to normal temperature;

(3) then carry out canned.

Embodiment 3

A kind of seafood ginger juice flavouring, is made up of the component of following mass percent: ginger juice 48%; Vinegar 31%; White sugar 8%; Light soy sauce 12% and salt 1%.

The preparation method of the present embodiment seafood ginger juice flavouring, comprises the following steps:

(1) get fresh white ginger clean squeeze the juice, then each component is weighed, carries out proportioning in proportion;

(2) then heat, heat 7 minutes after reaching boiling point, take out and be cooled to normal temperature;

(3) then carry out canned.

Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determines.

Claims (3)

1. a seafood ginger juice flavouring, is characterized in that: be made up of the component of following mass percent: ginger juice 48%; Vinegar 30-32%; White sugar 7-8%; Light soy sauce 10-14% and salt 1-2%.

2. seafood ginger juice flavouring according to claim 1, is characterized in that: be made up of the component of following mass percent: ginger juice 48%; Vinegar 32%; White sugar 8%; Light soy sauce 10% and salt 2%.

3. the preparation method of the seafood ginger juice flavouring described in claim 1 or 2, is characterized in that: comprise the following steps:

(1) get fresh white ginger clean squeeze the juice, then each component is weighed, carries out proportioning in proportion;

(2) then heat, after reaching boiling point, heat 7-9 minute, take out and be cooled to normal temperature;

(3) then carry out canned.