CN105941804A - Preparation method of tender-ginger-flavored preserved fruits - Google Patents
Preparation method of tender-ginger-flavored preserved fruits Download PDFInfo
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- CN105941804A CN105941804A CN201610350747.9A CN201610350747A CN105941804A CN 105941804 A CN105941804 A CN 105941804A CN 201610350747 A CN201610350747 A CN 201610350747A CN 105941804 A CN105941804 A CN 105941804A
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- 235000013399 edible fruits Nutrition 0.000 title abstract 5
- 238000002360 preparation method Methods 0.000 title abstract 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 28
- 235000008397 ginger Nutrition 0.000 claims abstract description 28
- 238000009923 sugaring Methods 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 5
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000008101 lactose Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 3
- 241000234314 Zingiber Species 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 241000447437 Gerreidae Species 0.000 claims description 10
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 7
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005276 aerator Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 230000036528 appetite Effects 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 6
- 230000002496 gastric effect Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 210000004051 gastric juice Anatomy 0.000 abstract description 3
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 abstract description 3
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 abstract description 3
- 235000002780 gingerol Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000003296 saliva Anatomy 0.000 abstract description 3
- 230000028327 secretion Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
- 239000001649 glycyrrhiza glabra l. absolute Substances 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 210000004400 mucous membrane Anatomy 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 210000004877 mucosa Anatomy 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 241001480043 Arthrodermataceae Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 208000007074 Trichomonas Vaginitis Diseases 0.000 description 1
- 208000025206 Trichomonas vaginitis urogenital infection Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037304 dermatophytes Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000020421 tamarind juice Nutrition 0.000 description 1
- 235000019590 thick flavour 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of tender-ginger-flavored preserved fruits, and belongs to the field of food processing. The preparation method is characterized in that the tender-ginger-flavored preserved fruits comprise, by weight, 30kg of fresh tender ginger, 20kg of lactose, 10kg of starch syrup, 15kg of Gerber juice, 8kg of licorice root juice and 1kg of jasmine powder; the production technology process includes raw material treatment, blanching, peeling, precooking, cooling, sugaring, boiling with sugar and airing. The preparation method has the advantages that the tender-ginger-flavored preserved fruits are prepared through low-sugar boiling, and fruit juice is added for sugaring, so that the obtained finished products have complete shapes and taste fresh, sweet and fruity; the products are rich in special 'gingerol', gastrointestinal mucous membranes can be stimulated, secretion of saliva, gastric juice and digestive juice is promoted, gastrointestinal motility is improved, appetite is promoted, the effects of promoting appetite, tonifying spleen, relieving summer heat, refreshing mind, resisting oxidation and inhibiting tumors are achieved, and accordingly, the tender-ginger-flavored preserved fruits are nutritive healthy food with nourishing and health care functions.
Description
Technical field
The present invention relates to the manufacture method of a kind of food, especially relate to the manufacture method of a kind of tender ginger fruity dried meat.
Background technology
Tender ginger, the tuber stem of ginger.Warm in nature, its distinctive " gingerol " can stimulating gastrointestinal mucosa, make gastrointestinal redness, digestion power strengthens, can effectively treat eat cold and cool food and too much cause abdominal distention, suffer from abdominal pain, suffer from diarrhoea, vomiting etc..After eating tender ginger, people has the sensation of body heat, this is because it can distend the blood vessels, blood circulation accelerate, promote with pore open, the most unnecessary torrid zone can be walked, the most internal pathogenic bacteria, cold together taken out of.When health has eaten cold and cool thing, being subject to drench with rain or stay in air-conditioned room long afterwards, Rhizoma Zingiberis Recens of capturing just can eliminate in time because human body is trembled with fear the various discomforts remake.
Scientific research finds, tender ginger can play the effect of some antibiotics, especially more preferable to Salmonella effect.Tender ginger extracting solution has the effect significantly inhibiting dermatophytes He killing connections trichomonas vaginitis, can treat various carbuncle sore tumefacting virus, it addition, available tender ginger water rinsing the mouth treatment halitosis and periodontitis, has disinfecting detoxifying, effect of reducing swelling and alleviating pain.Often capture Rhizoma Zingiberis Recens can saliva stimulating, gastric juice and the secretion of Digestive system, increase gastrointestinal peristalsis, appetite stimulator, reach appetite promoting and the spleen strengthening, appetitive effect.Tender ginger also has antioxidation, the effect suppressing tumor, sunstroke prevention to refresh oneself.
At present, on market, the product of tender ginger deep processing is few, is used for being processed into a kind of tender ginger fruity dried meat, can realize the comprehensive utilization to tender ginger raw material, improve its nutritive value and economic worth, and instant, it is simple to store.
Summary of the invention
The technical problem to be solved in the present invention is to provide the manufacture method of a kind of tender ginger fruity dried meat, and the abundant exploitation to tender ginger resource, the most also the deep processing for tender ginger provides a new approach.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of tender ginger fruity dried meat, it is characterized in that: the formula of employing is fresh tender ginger 30kg, lactose 20kg, starch syrup 10kg, Garbo fruit juice 15kg, liquorice liquid 8kg, jasmine powder 1kg, its technological process of production is that Feedstock treating → blanch is removed the peel → precook → cool down → sugaring → candy → dry in the air cool, and concrete operation step is as follows:
(1) Feedstock treating: select fresh tender ginger, remove defective work, washes away mud dustiness thing；
(2) blanch peeling: tender ginger is put into blanch in boiling water, to when can tear epidermis off, immerses in cold water, scrapes off epidermis, rinse well with clear water；
(3) precooking: poured into by blank in boiling water, boil 12 minutes, until a bit feeling like jelly when hands is pinched, can take the dish out of the pot, under aerator, cold wind spreads cooling out；
(4) sugaring: the blank after cooling is entered cylinder, adds lactose and starch syrup, after mixing thoroughly, sugaring 1-2 days, pull blank out, residue sugar liquid is entered a pot heated and boiled, add Garbo fruit juice, stir, add blank, continue sugaring, until blank to inhale sugar full, during transparent shape till；
(5) candy: blank is entered pan boiling system together with sugar liquid, add jasmine powder, liquorice liquid, boil 18 minutes, to sugar liquid temperature reach 102 DEG C time, off the pot dry in the air cool, be finished product.
Beneficial effect: product of the present invention uses low sugar boiling, adds fruit juice sugaring, and the prepared finished product bodily form is full, fresh and sweet tasty and refreshing, really thick flavor, this product is rich in distinctive " gingerol ", energy stimulating gastrointestinal mucosa, promote saliva, gastric juice and the secretion of Digestive system, increase gastrointestinal peristalsis, appetite stimulator, play appetite promoting and the spleen strengthening, appetitive effect, also having relieves summer heat refreshes oneself, antioxidation and effect of suppression tumor, is the health food of a kind of nourishing healthy, nourishing and health preserving.
Detailed description of the invention
Embodiment 1:
The manufacture method of a kind of tender ginger fruity dried meat, uses following production stage:
(1) Feedstock treating: select fresh tender ginger, Radix Ophiopogonis, remove defective work, wash away mud dustiness thing；
(2) blanch peeling: raw material is put into blanch in boiling water, to when can tear epidermis off, immerses in cold water, scrapes off epidermis, rinse well with clear water；
(3) precooking: poured into by blank in boiling water, boil 35 minutes, until a bit feeling like jelly when hands is pinched, can take the dish out of the pot, subcooled water cools down, and drains；
(4) sugaring: the blank after cooling is entered cylinder, adds protein sugar, after mixing thoroughly, sugaring 7-8 days, pull blank out, residue sugar liquid is entered a pot heated and boiled, add Sirikaya juice, stir, add blank, continue sugaring, until blank to inhale sugar full, during transparent shape till；
(5) candy: blank is entered pan boiling system together with sugar liquid, add maltose, Flos Caryophylli, boil 45 minutes, to sugar liquid temperature reach 115 DEG C time, off the pot dry in the air cool, be finished product.
Embodiment 2:
The manufacture method of a kind of tender ginger fruity dried meat, uses following production stage:
(1) Feedstock treating: select fresh tender ginger, Radix Scrophulariae, Radix Adenophorae (Radix Glehniae), remove defective work, wash away mud dustiness thing；
(2) blanch peeling: raw material is put in boiling water, add a little ammonium hydrogen carbonate, blanch 10 minutes, tear epidermis off, rinse well with clear water；
(3) precooking: poured into by blank in boiling water, boil 10 minutes, until a bit feeling like jelly when hands is pinched, can take the dish out of the pot, under aerator, cold wind spreads cooling out；
(4) sugaring: the blank after cooling is entered cylinder, adds glucose, after mixing thoroughly, sugaring 8 days, pull blank out, residue sugar liquid is entered a pot heated and boiled, add tamarind juice, stir, add blank, continue sugaring, until blank is inhaled sugared full, during transparent shape till；
(5) candy: blank is entered pan boiling system together with sugar liquid, add Fructus Citri Limoniae essence, high fructose syrup, boil 20 minutes, to sugar liquid temperature reach 116 DEG C time, off the pot dry in the air cool, be finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a tender ginger fruity dried meat, it is characterized in that: the formula of employing is fresh tender ginger 30kg, lactose 20kg, starch syrup 10kg, Garbo fruit juice 15kg, liquorice liquid 8kg, jasmine powder 1kg, its technological process of production is that Feedstock treating → blanch is removed the peel → precook → cool down → sugaring → candy → dry in the air cool, and concrete operation step is as follows:
(1) Feedstock treating: select fresh tender ginger, remove defective work, washes away mud dustiness thing；
(2) blanch peeling: tender ginger is put into blanch in boiling water, to when can tear epidermis off, immerses in cold water, scrapes off epidermis, rinse well with clear water；
(3) precooking: poured into by blank in boiling water, boil 12 minutes, until a bit feeling like jelly when hands is pinched, can take the dish out of the pot, under aerator, cold wind spreads cooling out；
(4) sugaring: the blank after cooling is entered cylinder, adds lactose and starch syrup, after mixing thoroughly, sugaring 1-2 days, pull blank out, residue sugar liquid is entered a pot heated and boiled, add Garbo fruit juice, stir, add blank, continue sugaring, until blank to inhale sugar full, during transparent shape till；
(5) candy: blank is entered pan boiling system together with sugar liquid, add jasmine powder, liquorice liquid, boil 18 minutes, to sugar liquid temperature reach 102 DEG C time, off the pot dry in the air cool, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350747.9A CN105941804A (en) | 2016-05-25 | 2016-05-25 | Preparation method of tender-ginger-flavored preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350747.9A CN105941804A (en) | 2016-05-25 | 2016-05-25 | Preparation method of tender-ginger-flavored preserved fruits |
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| Publication Number | Publication Date |
|---|---|
| CN105941804A true CN105941804A (en) | 2016-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350747.9A Pending CN105941804A (en) | 2016-05-25 | 2016-05-25 | Preparation method of tender-ginger-flavored preserved fruits |
Country Status (1)
| Country | Link |
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| CN (1) | CN105941804A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738290A (en) * | 2015-03-27 | 2015-07-01 | 宦银琴 | Production method of fructose radix asparagi |
| CN104757230A (en) * | 2015-03-27 | 2015-07-08 | 林静 | Preparation method for tender gingers with fruity sugar |
-
2016
- 2016-05-25 CN CN201610350747.9A patent/CN105941804A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738290A (en) * | 2015-03-27 | 2015-07-01 | 宦银琴 | Production method of fructose radix asparagi |
| CN104757230A (en) * | 2015-03-27 | 2015-07-08 | 林静 | Preparation method for tender gingers with fruity sugar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20160921 |