CN105166748A - Honey candied ginger and processing method thereof - Google Patents
Honey candied ginger and processing method thereof Download PDFInfo
- Publication number
- CN105166748A CN105166748A CN201510545559.7A CN201510545559A CN105166748A CN 105166748 A CN105166748 A CN 105166748A CN 201510545559 A CN201510545559 A CN 201510545559A CN 105166748 A CN105166748 A CN 105166748A
- Authority
- CN
- China
- Prior art keywords
- ginger
- processing method
- honey
- candied
- block
- Prior art date
- 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.)
- Pending
Links
- 241000234314 Zingiber Species 0.000 title claims abstract description 49
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 49
- 235000008397 ginger Nutrition 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000012907 honey Nutrition 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 14
- 244000131522 Citrus pyriformis Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 3
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses honey candied ginger and a processing method thereof. The processing method comprises the following steps: 1) fresh ginger is selected, peeled, cut into quadrate ginger slices (1-2 centimeters) and washed for later usage; 2) the ginger slices are added into boiling water, removed and drained; 3) honey and water are mixed in a volume ratio of 1: 2-1: 3, the mixture is placed in a clean pot and boiled, the processed ginger slices obtained in step 2) are added into the mixture, the mixture is continually boiled for 10-15 minutes, sealed and stored for 3-5 days, and the mass ratio of ginger and honey is 1: 2-1: 3. The honey candied ginger prepared by the above-mentioned processing method is not only sweet and delicious and convenient to eat, but also capable of providing effects in dispelling cold and strengthening stomach.
Description
Technical field
The present invention relates to a kind of candied ginger 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 candied ginger, bring people a kind of nutritional health food of instant.
In order to solve the problem, the technical solution used in the present invention is such: a kind of processing method of candied ginger, is characterized in that, comprise the following steps:
1), after selecting new fresh ginger to clean peeling, the square ginger block being cut into 1-2 centimetre is cleaned for subsequent use;
2) ginger block is added in boiling water, pick up draining;
3) by honey and water by volume 1:2-1:3 mix, be placed in clean pot and boil, then add through step 2) the ginger block that process, continue to boil 10-15 minute, seal preservation 3-5 days, wherein the mass ratio of ginger block and honey is 1:2-1:3.
Wherein, add lemon tablet while adding ginger splices in step 3), the mass ratio of lemon tablet and ginger block is 1:10-15.
The thickness of described lemon tablet is 2-3 millimeter.
The present invention also provides a kind of candied ginger utilizing above-mentioned processing method to manufacture.
Beneficial effect: the candied ginger 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 candied ginger, comprises the following steps: after selecting new fresh ginger to clean peeling, the ginger splices being cut into 3 millimeters is for subsequent use, gets the lemon tablet that fresh lemon is cut into 2-3 millimeter simultaneously; Ginger block is added in boiling water, picks up draining; By honey and water by volume 1:2 mix, be placed in clean pot and boil, then add the ginger block that lemon tablet and boiling water treating cross, continue to boil 10-15 minute, 3-5 days is preserved in sealing, and wherein the mass ratio of ginger block and honey is 1:2, and the mass ratio of lemon tablet and ginger block is 1:10.
Embodiment 2
A processing method for candied ginger, comprises the following steps: after selecting new fresh ginger to clean peeling, the ginger splices being cut into 5 millimeters is for subsequent use, gets the lemon tablet that fresh lemon is cut into 2-3 millimeter simultaneously; Ginger block is added in boiling water, picks up draining; By honey and water by volume 1:3 mix, be placed in clean pot and boil, then add the ginger block that lemon tablet and boiling water treating cross, continue to boil 10-15 minute, 3-5 days is preserved in sealing, and wherein the mass ratio of ginger block and honey is 1:3, and the mass ratio of lemon tablet and ginger block is 1:5.
Claims (4)
1. a processing method for candied ginger, is characterized in that, comprises the following steps:
1), after selecting new fresh ginger to clean peeling, the square ginger block being cut into 1-2 centimetre is cleaned for subsequent use;
2) ginger block is added in boiling water, pick up draining;
3) by honey and water by volume 1:2-1:3 mix, be placed in clean pot and boil, then add through step 2) the ginger block that process, continue to boil 10-15 minute, seal preservation 3-5 days, wherein the mass ratio of ginger block and honey is 1:2-1:3.
2. the processing method of candied ginger according to claim 1, is characterized in that, add lemon tablet while adding ginger splices in step 3), and the mass ratio of lemon tablet and ginger block is 1:10-15.
3. the processing method of candied ginger according to claim 1, is characterized in that, the thickness of described lemon tablet is 2-3 millimeter.
4. the candied ginger that the processing method described in any claim of claim 1-3 is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510545559.7A CN105166748A (en) | 2015-08-31 | 2015-08-31 | Honey candied ginger and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510545559.7A CN105166748A (en) | 2015-08-31 | 2015-08-31 | Honey candied ginger and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166748A true CN105166748A (en) | 2015-12-23 |
Family
ID=54889594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510545559.7A Pending CN105166748A (en) | 2015-08-31 | 2015-08-31 | Honey candied ginger and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166748A (en) |
Cited By (1)
| 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 |
-
2015
- 2015-08-31 CN CN201510545559.7A patent/CN105166748A/en active Pending
Cited By (1)
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151223 |
|
| WD01 | Invention patent application deemed withdrawn after publication |