CN105166271A - Making technology for sugared white ginger slices - Google Patents
Making technology for sugared white ginger slices Download PDFInfo
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- CN105166271A CN105166271A CN201510536163.6A CN201510536163A CN105166271A CN 105166271 A CN105166271 A CN 105166271A CN 201510536163 A CN201510536163 A CN 201510536163A CN 105166271 A CN105166271 A CN 105166271A
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- white ginger
- ginger splices
- white
- infusion
- sucrose
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Abstract
The invention discloses a making technology for sugared white ginger slices. The making technology comprises the following steps: washing white ginger; cutting the washed white ginger into white ginger slices; sugaring the white ginger slices; repeatedly boiling the sugared white ginger slices; and drying the boiled white ginger slices and the like. According to the making technology disclosed by the invention, the method of sugaring the white ginger slices and repeatedly boiling the sugared white ginger slices is adopted, so that white ginger juice can be fully utilized, the flavor and the nutrient elements of the white ginger can be reserved to a large extent, and the sugared white ginger slices can be guaranteed to have favorable mouth feel. The making technology disclosed by the invention has the advantages of being simple in technology, low in energy consumption, free from environment pollution and suitable for industrialized production.
Description
Technical field
The present invention relates to technical field of agricultural product process, be specifically related to the manufacture craft of the white ginger splices of a kind of sugar system.
Background technology
The white ginger in Tongling is rare Local Excellent kind, has the use value of stronger adaptability, good yielding ability, excellent quality and uniqueness, is one of Tongling " eight treasures (choice ingredients of certain special dishes) ", is just listed in tribute as far back as Northern Song Dynasty.It is at home and abroad well-known with the characteristic of " block great Pi is thin, the many slags of juice are few, meat is tender and crisp, aromatic flavour ", has the sensation of " lasting overnight " after food.White ginger belongs to food, medicament dual-purpose type and can be rated as " the white ginger of China ".
Tradition processing white sugar ginger splices is that white sugar is brewed into syrup, when syrup is wire drawing shape, then is poured into by ginger splices and stir-fries, dry.But because the many slags of white ginger juice are few, when adopting this kind of preparation method, in order to ensure the mouthfeel that ginger splices is crisp and refreshing, need to adopt longer stir-frying the time, make ginger juice follow syrup fully to merge, not only the operating time is long, and cannot ensure the mouthfeel stability of the white ginger splices of sugar system.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, the manufacture craft of the white ginger splices of a kind of easy to operate, that mouthfeel is stable sugar system is provided.
The manufacture craft of the white ginger splices of a kind of sugar system provided by the invention, comprises the following steps:
A manufacture craft for the white ginger splices of sugar system, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), sugaring: white ginger splices, sucrose layering are put into pot and carried out sugaring, and the weight ratio of white ginger splices and sucrose is 100:35, and the sugaring time is 24 ± 2h;
(4), first time infusion: after sugaring terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and the infusion time is 1 ± 0.5h;
(5), cooling: after infusion terminates, cool 1 ± 0.5h;
(6), second time infusion: after cooling terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and infusion is to syrup wire drawing:
(7), dry: taken out by white ginger splices and carry out drying, temperature controls at 60 ~ 65 DEG C, tack-free to white ginger splices surface;
(8), cool: naturally cool;
(9), pack: adopt vacuum packaging.
Further describe as to technique scheme:
In step (2), the thickness of white ginger splices is 2-5mm, is formed by evenly cutting along fiber or fibrae obliquae direction by white ginger.
The present invention adopts the method for sugaring and repeatedly infusion, and white ginger juice can be made to be fully utilized, so can retain local flavor and the nutrient of white ginger largely, ensures that white sugar ginger splices has good mouthfeel.And have that technique is simple, energy consumption is low, non-environmental-pollution, be applicable to the advantage of suitability for industrialized production.
Detailed description of the invention
Below in conjunction with specific embodiment, invention is described in further detail.
A manufacture craft for the white ginger splices of sugar system, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), section: by the white ginger after clean peeling, be cut into the thick white ginger splices of 2-5mm equably by along fiber or fibrae obliquae direction;
(3), sugaring: white ginger splices, sucrose layering are put into pot and carried out sugaring, and the weight ratio of white ginger splices and sucrose is 100:35, and the sugaring time is 24 ± 2h;
(4), first time infusion: after sugaring terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and the infusion time is 1 ± 0.5h;
(5), cooling: after infusion terminates, cool 1 ± 0.5h;
(6), second time infusion: after cooling terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and infusion is to syrup wire drawing:
(7), dry: taken out by white ginger splices and carry out drying, temperature controls at 60 ~ 65 DEG C, tack-free to white ginger splices surface;
(8), cool: naturally cool;
(9), pack: adopt vacuum packaging.
Embodiment 1
A manufacture craft for the white ginger splices of sugar system, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), section: by the white ginger after clean peeling, be cut into the thick white ginger splices of 3mm equably by along fiber or fibrae obliquae direction;
(3), sugaring: white ginger splices, sucrose layering are put into pot and carried out sugaring, and the weight ratio of white ginger splices and sucrose is 100:35, and the sugaring time is 24h;
(4), first time infusion: after sugaring terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and the infusion time is 1h;
(5), cooling: after infusion terminates, cool 1h;
(6), second time infusion: after cooling terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and infusion is to syrup wire drawing:
(7), dry: taken out by white ginger splices and carry out drying, temperature controls at 60 DEG C, tack-free to white ginger splices surface;
(8), cool: naturally cool;
(9), pack: adopt vacuum packaging.
Embodiment 2
(1), wash: white ginger is washed, removes the peel afterwards;
(2), section: by the white ginger after clean peeling, be cut into the thick white ginger splices of 4mm equably by along fiber or fibrae obliquae direction;
(3), sugaring: white ginger splices, sucrose layering are put into pot and carried out sugaring, and the weight ratio of white ginger splices and sucrose is 100:35, and the sugaring time is 25h;
(4), first time infusion: after sugaring terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and the infusion time is 1.5h;
(5), cooling: after infusion terminates, cool 1.5h;
(6), second time infusion: after cooling terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and infusion is to syrup wire drawing:
(7), dry: taken out by white ginger splices and carry out drying, temperature controls at 65 DEG C, tack-free to white ginger splices surface;
(8), cool: naturally cool;
(9), pack: adopt vacuum packaging.
The above is only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, and all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a manufacture craft for the white ginger splices of sugar system, is characterized in that: comprise the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), sugaring: white ginger splices, sucrose layering are put into pot and carried out sugaring, and the weight ratio of white ginger splices and sucrose is 100:35, and the sugaring time is 24 ± 2h;
(4), first time infusion: after sugaring terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and the infusion time is 1 ± 0.5h;
(5), cooling: after infusion terminates, cool 1 ± 0.5h;
(6), second time infusion: after cooling terminates, taken out by white ginger splices, carry out heating infusion after adding sucrose, the weight ratio of white ginger splices and sucrose is 1:5, and infusion is to syrup wire drawing:
(7), dry: taken out by white ginger splices and carry out drying, temperature controls at 60 ~ 65 DEG C, tack-free to white ginger splices surface;
(8), cool: naturally cool;
(9), pack: adopt vacuum packaging.
2. the manufacture craft of the white ginger splices of sugar system according to claim 1, it is characterized in that: in step (2), the thickness of white ginger splices is 2-5mm, is formed by evenly cutting along fiber or fibrae obliquae direction by white ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510536163.6A CN105166271A (en) | 2015-08-25 | 2015-08-25 | Making technology for sugared white ginger slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510536163.6A CN105166271A (en) | 2015-08-25 | 2015-08-25 | Making technology for sugared white ginger slices |
Publications (1)
| Publication Number | Publication Date |
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| CN105166271A true CN105166271A (en) | 2015-12-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510536163.6A Pending CN105166271A (en) | 2015-08-25 | 2015-08-25 | Making technology for sugared white ginger slices |
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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 |
| CN107455541A (en) * | 2017-07-28 | 2017-12-12 | 铜陵白姜发展有限责任公司 | A kind of white ginger of honey and preparation method thereof |
| CN107836556A (en) * | 2017-11-30 | 2018-03-27 | 大新县科学技术情报研究所 | A kind of processing method of ginger sugar sheet |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843188A (en) * | 2006-05-17 | 2006-10-11 | 张其录 | Ginger sugar sheet production method |
| CN103859125A (en) * | 2014-03-22 | 2014-06-18 | 胡素芳 | Preparation method of crystallized ginger |
| CN104522268A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Processing method of health-care preserved ginger |
-
2015
- 2015-08-25 CN CN201510536163.6A patent/CN105166271A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843188A (en) * | 2006-05-17 | 2006-10-11 | 张其录 | Ginger sugar sheet production method |
| CN103859125A (en) * | 2014-03-22 | 2014-06-18 | 胡素芳 | Preparation method of crystallized ginger |
| CN104522268A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Processing method of health-care preserved ginger |
Non-Patent Citations (1)
| Title |
|---|
| 史先振等: "不同糖制工艺铜陵白姜挥发性成分的SPME-GC-MS研究", 《食品工业科技》 * |
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 |
| CN107455541A (en) * | 2017-07-28 | 2017-12-12 | 铜陵白姜发展有限责任公司 | A kind of white ginger of honey and preparation method thereof |
| CN107836556A (en) * | 2017-11-30 | 2018-03-27 | 大新县科学技术情报研究所 | A kind of processing method of ginger sugar sheet |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
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| RJ01 | Rejection of invention patent application after publication |