CN105410316A - Preparation method of sugared ginger slices - Google Patents
Preparation method of sugared ginger slices Download PDFInfo
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- CN105410316A CN105410316A CN201510877870.1A CN201510877870A CN105410316A CN 105410316 A CN105410316 A CN 105410316A CN 201510877870 A CN201510877870 A CN 201510877870A CN 105410316 A CN105410316 A CN 105410316A
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- ginger
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- slices
- sugared
- calcium chloride
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- 241000234314 Zingiber Species 0.000 title claims abstract description 104
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 104
- 235000008397 ginger Nutrition 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 20
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 16
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 16
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001110 calcium chloride Substances 0.000 claims abstract description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 16
- 239000000467 phytic acid Substances 0.000 claims abstract description 16
- 229940068041 phytic acid Drugs 0.000 claims abstract description 16
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 16
- 238000009923 sugaring Methods 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 241000233805 Phoenix Species 0.000 claims description 17
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 claims description 15
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract 2
- LXAHHHIGZXPRKQ-UHFFFAOYSA-N 5-fluoro-2-methylpyridine Chemical compound CC1=CC=C(F)C=N1 LXAHHHIGZXPRKQ-UHFFFAOYSA-N 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 8
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 206010003497 Asphyxia Diseases 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 208000009612 Laryngismus Diseases 0.000 description 1
- 206010023891 Laryngospasm Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 231100000567 intoxicating Toxicity 0.000 description 1
- 230000002673 intoxicating effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of sugared ginger slices, belonging to the field of processing of agriculture products. The sugared ginger slices are prepared from the following ingredients by weight parts: 30-60 parts of crested ginger, 20-50 parts of white sugar, 0.1-0.5 part of calcium chloride, 0.1-1 part of citric acid, 0.01-0.1 part of phytic acid and 0.01-0.05 part of EDTA disodium. The preparation method comprises the following steps: selecting raw materials, washing and peeling, slicing, washing, protecting color of ginger slices, rinsing, firstly boiling with sugar, cooling and sugaring for 4-8h, repeatedly boiling with sugar and coldly sugaring for three times, fourthly boiling to the end and drying to obtain a sugared ginger slice finished product. The sugared ginger slices are good in sensory quality, keep original bright color of the ginger and have excellent taste.
Description
Technical field
The present invention relates to a kind of preparation method of sugared ginger slices, belong to technical field of agricultural product process.
Background technology
Sugared ginger slices is the local flavor of the ginger products of Chinese tradition, its uniqueness, the excellent cold removing that dispels the wind, anti-effect of telling preventing or arresting vomiting, dark liking by Chinese Consumer's.But the brown stain of sugared ginger slices in processing and storage process seriously affects the outward appearance of product and the desire to buy of consumer.Therefore, the processing of sugared ginger slices always adopts sulphite to carry out color retention.
The DavidAllen of Australia in 1981 and the DonaldStevenson etc. of the U.S. proposes the safety issue of sulphite first, and have again report to show subsequently, sulphite can bring out anaphylactia and asthma, destroys vitamin B1 simultaneously; Therefore, on August 8th, 1986, U.S. food and the drug control committee (FDA) forbade that sulphite uses in fresh fruit of vegetables.For processed food, because sulphite protects the outstanding effect of look, be still widely used.For its consumption of specification and alleviate its harm, FAO/WHO1994 regulation maximum permissible intake (MPI) every day is 0.7mg/kg body weight, and the maximum permission quantity in food is different because of kind, and its scope is 10 ~ 100mg/kg.But owing to seldom considering the possibility of the total intake of additive when formulating the single food standard of food additives use amount, therefore, when a people takes food multiple sulfur-bearing food for one day, it is excessive just likely to absorb, and occurs intoxicating phenomenon in various degree.For these reasons, food additives develop from single food to the food additives universal standard (GSFA) covering various food by current food additives and pollutant Codex Committee on Food (CCFAC), and GSFA then will consider the assessment of total intake.After GSFA promulgates, the sulphite generally used will suffer restraints.In addition, sulphite discharges SO2, also works the mischief to the health of workman.Gaseous state SO2 has intense stimulus to eye, throat, the upper respiratory tract, and in air, content is for can causing laryngospasm when several milligrams per liter and causing death by suffocation; Liquid skin refrigeration can be frozen and burns; Regulation workshop concentration must not more than 20mg/m3, slow poisoning, thiamine can be combined, can cause the involution form sex change such as brain, liver, spleen for a long time in blood.
Given this, domestic and international food scientist is devoted to carry out the color stabilizer research of alternative sulphite, mainly concentrates on fresh lotus rhizome and quick-frozen browning of chestnut, there is research the rear defence minimized processing aspect that is brown and potato of adopting of lettuce and witloof.And to processed food, especially to need long-time high-temperature heating boiling, studying without sulfur to protecting color of protecting the large sugar prod of look difficulty.
Summary of the invention
The object of the present invention is to provide one with phoenix head ginger for raw material, its preparation method be selected by raw material, cleaning peeling, section, cleaning, ginger splices protect look, rinsing, first time are candy, cooling sugaring 4 ~ 8h, repeat to obtain sugared ginger slices finished product after candy cold soaking operates three times, the 4th time boiling to the step such as terminal, oven dry, final obtained sugared ginger slices aesthetic quality is good, keep the glassy yellow of original ginger, and excellent taste.
In order to achieve the above object, the technical solution adopted in the present invention is:
A kind of sugared ginger slices, the weight portion of each component is:
Phoenix head ginger 30 ~ 60 parts, white granulated sugar 20 ~ 50 parts, 0.1 ~ 0.5 part, calcium chloride, citric acid 0.1 ~ 1 part, phytic acid 0.01 ~ 0.1 part, EDETATE SODIUM 0.01 ~ 0.05 part;
Phoenix head ginger 30 ~ 35 parts, white granulated sugar 20 ~ 25 parts, 0.1 ~ 0.2 part, calcium chloride, citric acid 0.1 ~ 0.2 part, phytic acid 0.01 ~ 0.02 part, EDETATE SODIUM 0.01 ~ 0.02 part;
Phoenix head ginger 35 ~ 40 parts, white granulated sugar 25 ~ 30 parts, 0.2 ~ 0.3 part, calcium chloride, citric acid 0.2 ~ 0.3 part, phytic acid 0.02 ~ 0.03 part, EDETATE SODIUM 0.02 ~ 0.03 part;
Phoenix head ginger 40 ~ 45 parts, white granulated sugar 30 ~ 35 parts, 0.3 ~ 0.4 part, calcium chloride, citric acid 0.1 ~ 0.2 part, phytic acid 0.03 ~ 0.04 part, EDETATE SODIUM 0.01 ~ 0.04 part;
Phoenix head ginger 45 ~ 50 parts, white granulated sugar 35 ~ 40 parts, 0.2 ~ 0.4 part, calcium chloride, citric acid 0.3 ~ 0.4 part, phytic acid 0.02 ~ 0.03 part, EDETATE SODIUM 0.01 ~ 0.05 part;
Phoenix head ginger 50 ~ 60 parts, white granulated sugar 40 ~ 50 parts, 0.4 ~ 0.5 part, calcium chloride, citric acid 0.5 ~ 1 part, phytic acid 0.05 ~ 0.1 part, EDETATE SODIUM 0.04 ~ 0.05 part.
A preparation method for sugared ginger slices, comprises the following steps:
(1) raw material is selected: select the few muscle of meat plumpness, the new fresh ginger that block shape is larger makes raw material;
(2) cleaning peeling: fresh ginger is washed in advance, removes mud, then scrape off epidermis and clean up again;
(3) cut into slices: during fresh ginger section, thickness consistent, clean again once thereafter;
(4) look is protected in immersion: the doubling dose preparation colour protecting liquid of raw material ginger, and color stabilizer concentration is the percentage (w/v) of color stabilizer quality and water volume, adopts soak color retention to ginger splices;
(5) rinsing: the water identical in quality with ginger splices eluriates the ginger splices having protected look, drains surface moisture;
(6) candy, sugaring: the sucrose taking ginger splices gross mass 90%, be mixed with the liquid glucose of 40%, adding to eluriate drains in the ginger splices of open fire, heating makes sugar all dissolve and maintain micro-10min that boils, and from fire, naturally cools, carry out after sugaring 4 ~ 8h repeating candy dipping secondary, during the 4th heating, boiling, to terminal, proceeds to drip pan subsequently;
(7) dry: the baking oven sugared ginger slices of sabot being put into 40 DEG C dries 4 ~ 6h, just can pack storage pin.
Tool of the present invention has the following advantages:
The present invention with phoenix head ginger for raw material, its preparation method be selected by raw material, cleaning peeling, section, cleaning, ginger splices protect look, rinsing, first time are candy, cooling sugaring 4 ~ 8h, repeat to obtain sugared ginger slices finished product after candy cold soaking operates three times, the 4th time boiling to the step such as terminal, oven dry; This sugared ginger slices aesthetic quality is good, keeps the glassy yellow of original ginger, and excellent taste.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
A kind of sugared ginger slices, the weight portion of each component is:
Phoenix head ginger 40 parts, white granulated sugar 20 parts, 0.3 part, calcium chloride, citric acid 0.3 part, phytic acid 0.03 part, EDETATE SODIUM 0.03 part.
A preparation method for sugared ginger slices, comprises the following steps:
(1) raw material is selected: select the few muscle of meat plumpness, the new fresh ginger that block shape is larger makes raw material;
(2) cleaning peeling: fresh ginger is washed in advance, removes mud, then scrape off epidermis and clean up again;
(3) cut into slices: during fresh ginger section, thickness consistent, clean again once thereafter;
(4) look is protected in immersion: the doubling dose preparation colour protecting liquid of raw material ginger, and color stabilizer concentration is the percentage (w/v) of color stabilizer quality and water volume, adopts soak color retention to ginger splices;
(5) rinsing: the water identical in quality with ginger splices eluriates the ginger splices having protected look, drains surface moisture;
(6) candy, sugaring: the sucrose taking ginger splices gross mass 90%, be mixed with the liquid glucose of 40%, adding to eluriate drains in the ginger splices of open fire, heating makes sugar all dissolve and maintain micro-10min that boils, and from fire, naturally cools, carry out after sugaring 8h repeating candy dipping secondary, during the 4th heating, boiling, to terminal, proceeds to drip pan subsequently;
(7) dry: the baking oven that the sugared ginger slices of sabot puts into 40 DEG C is dried 5h, just can pack storage pin.
Embodiment 2
A kind of sugared ginger slices, the weight portion of each component is:
Phoenix head ginger 50 parts, white granulated sugar 30 parts, 0.3 part, calcium chloride, citric acid 0.4 part, phytic acid 0.04 part, EDETATE SODIUM 0.02 part.
A preparation method for sugared ginger slices, comprises the following steps:
(1) raw material is selected: select the few muscle of meat plumpness, the new fresh ginger that block shape is larger makes raw material;
(2) cleaning peeling: fresh ginger is washed in advance, removes mud, then scrape off epidermis and clean up again;
(3) cut into slices: during fresh ginger section, thickness consistent, clean again once thereafter;
(4) look is protected in immersion: the doubling dose preparation colour protecting liquid of raw material ginger, and color stabilizer concentration is the percentage (w/v) of color stabilizer quality and water volume, adopts soak color retention to ginger splices;
(5) rinsing: the water identical in quality with ginger splices eluriates the ginger splices having protected look, drains surface moisture;
(6) candy, sugaring: the sucrose taking ginger splices gross mass 90%, be mixed with the liquid glucose of 40%, adding to eluriate drains in the ginger splices of open fire, heating makes sugar all dissolve and maintain micro-10min that boils, and from fire, naturally cools, carry out after sugaring 6h repeating candy dipping secondary, during the 4th heating, boiling, to terminal, proceeds to drip pan subsequently;
(7) dry: the baking oven that the sugared ginger slices of sabot puts into 40 DEG C is dried 5h, just can pack storage pin.
Embodiment 3
A kind of sugared ginger slices, the weight portion of each component is:
Phoenix head ginger 60 parts, white granulated sugar 50 parts, 0.5 part, calcium chloride, citric acid 0.8 part, phytic acid 0.08 part, EDETATE SODIUM 0.05 part.
A preparation method for sugared ginger slices, comprises the following steps:
(1) raw material is selected: select the few muscle of meat plumpness, the new fresh ginger that block shape is larger makes raw material;
(2) cleaning peeling: fresh ginger is washed in advance, removes mud, then scrape off epidermis and clean up again;
(3) cut into slices: during fresh ginger section, thickness consistent, clean again once thereafter;
(4) look is protected in immersion: the doubling dose preparation colour protecting liquid of raw material ginger, and color stabilizer concentration is the percentage (w/v) of color stabilizer quality and water volume, adopts soak color retention to ginger splices;
(5) rinsing: the water identical in quality with ginger splices eluriates the ginger splices having protected look, drains surface moisture;
(6) candy, sugaring: the sucrose taking ginger splices gross mass 90%, be mixed with the liquid glucose of 40%, adding to eluriate drains in the ginger splices of open fire, heating makes sugar all dissolve and maintain micro-10min that boils, and from fire, naturally cools, carry out after sugaring 8h repeating candy dipping secondary, during the 4th heating, boiling, to terminal, proceeds to drip pan subsequently;
(7) dry: the baking oven that the sugared ginger slices of sabot puts into 40 DEG C is dried 5h, just can pack storage pin.
Claims (7)
1. a sugared ginger slices, is characterized in that: the weight portion of each component is:
Phoenix head ginger 30 ~ 60 parts, white granulated sugar 20 ~ 50 parts, 0.1 ~ 0.5 part, calcium chloride, citric acid 0.1 ~ 1 part, phytic acid 0.01 ~ 0.1 part, EDETATE SODIUM 0.01 ~ 0.05 part.
2. a sugared ginger slices, is characterized in that: the weight portion of each component is:
Phoenix head ginger 30 ~ 35 parts, white granulated sugar 20 ~ 25 parts, 0.1 ~ 0.2 part, calcium chloride, citric acid 0.1 ~ 0.2 part, phytic acid 0.01 ~ 0.02 part, EDETATE SODIUM 0.01 ~ 0.02 part.
3. a sugared ginger slices, is characterized in that: the weight portion of each component is:
Phoenix head ginger 35 ~ 40 parts, white granulated sugar 25 ~ 30 parts, 0.2 ~ 0.3 part, calcium chloride, citric acid 0.2 ~ 0.3 part, phytic acid 0.02 ~ 0.03 part, EDETATE SODIUM 0.02 ~ 0.03 part.
4. a sugared ginger slices, is characterized in that: the weight portion of each component is:
Phoenix head ginger 40 ~ 45 parts, white granulated sugar 30 ~ 35 parts, 0.3 ~ 0.4 part, calcium chloride, citric acid 0.1 ~ 0.2 part, phytic acid 0.03 ~ 0.04 part, EDETATE SODIUM 0.01 ~ 0.04 part.
5. a sugared ginger slices, is characterized in that: the weight portion of each component is:
Phoenix head ginger 45 ~ 50 parts, white granulated sugar 35 ~ 40 parts, 0.2 ~ 0.4 part, calcium chloride, citric acid 0.3 ~ 0.4 part, phytic acid 0.02 ~ 0.03 part, EDETATE SODIUM 0.01 ~ 0.05 part.
6. a sugared ginger slices, is characterized in that: the weight portion of each component is:
Phoenix head ginger 50 ~ 60 parts, white granulated sugar 40 ~ 50 parts, 0.4 ~ 0.5 part, calcium chloride, citric acid 0.5 ~ 1 part, phytic acid 0.05 ~ 0.1 part, EDETATE SODIUM 0.04 ~ 0.05 part.
7. a preparation method for sugared ginger slices, is characterized in that: comprise the following steps:
(1) raw material is selected: select the few muscle of meat plumpness, the new fresh ginger that block shape is larger makes raw material;
(2) cleaning peeling: fresh ginger is washed in advance, removes mud, then scrape off epidermis and clean up again;
(3) cut into slices: during fresh ginger section, thickness consistent, clean again once thereafter;
(4) look is protected in immersion: the doubling dose preparation colour protecting liquid of raw material ginger, and color stabilizer concentration is the percentage (w/v) of color stabilizer quality and water volume, adopts soak color retention to ginger splices;
(5) rinsing: the water identical in quality with ginger splices eluriates the ginger splices having protected look, drains surface moisture;
(6) candy, sugaring: the sucrose taking ginger splices gross mass 90%, be mixed with the liquid glucose of 40%, adding to eluriate drains in the ginger splices of open fire, heating makes sugar all dissolve and maintain micro-10min that boils, and from fire, naturally cools, carry out after sugaring 4 ~ 8h repeating candy dipping secondary, during the 4th heating, boiling, to terminal, proceeds to drip pan subsequently;
(7) dry: the baking oven sugared ginger slices of sabot being put into 40 DEG C dries 4 ~ 6h, just can pack storage pin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877870.1A CN105410316A (en) | 2015-12-04 | 2015-12-04 | Preparation method of sugared ginger slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877870.1A CN105410316A (en) | 2015-12-04 | 2015-12-04 | Preparation method of sugared ginger slices |
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| CN105410316A true CN105410316A (en) | 2016-03-23 |
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| CN201510877870.1A Pending CN105410316A (en) | 2015-12-04 | 2015-12-04 | Preparation method of sugared ginger slices |
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Cited By (4)
| 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 |
| CN108112763A (en) * | 2017-11-30 | 2018-06-05 | 大新县科学技术情报研究所 | A kind of processing method of ginger sugar block |
| CN113519676A (en) * | 2021-07-28 | 2021-10-22 | 上海老滇凰生物科技有限公司 | A kind of rapid locking method for fresh ginseng honey slices |
| CN114052114A (en) * | 2021-12-03 | 2022-02-18 | 金杰食品(漳州)有限公司 | Sugared ginger and preparation process thereof |
-
2015
- 2015-12-04 CN CN201510877870.1A patent/CN105410316A/en active Pending
Cited By (4)
| 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 |
| CN108112763A (en) * | 2017-11-30 | 2018-06-05 | 大新县科学技术情报研究所 | A kind of processing method of ginger sugar block |
| CN113519676A (en) * | 2021-07-28 | 2021-10-22 | 上海老滇凰生物科技有限公司 | A kind of rapid locking method for fresh ginseng honey slices |
| CN114052114A (en) * | 2021-12-03 | 2022-02-18 | 金杰食品(漳州)有限公司 | Sugared ginger and preparation process thereof |
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