CN106072213A - The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry - Google Patents
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry Download PDFInfo
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- CN106072213A CN106072213A CN201610573177.XA CN201610573177A CN106072213A CN 106072213 A CN106072213 A CN 106072213A CN 201610573177 A CN201610573177 A CN 201610573177A CN 106072213 A CN106072213 A CN 106072213A
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- rhizoma zingiberis
- zingiberis recens
- dry
- local flavor
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 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 51
- 241000234314 Zingiber Species 0.000 claims abstract description 30
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- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, add Flos Chrysanthemi Indici, Mel and citric acid and improve the taste of Rhizoma Zingiberis Recens；Carry out sterilizing and adding Flos Chrysanthemi Indici by first being scalded by ginger slice boiled water, can effectively kill pathogenic bacteria, control moisture content before packaging and carry out pasteurized process again, whole production process does not use food preservative i.e. can reach the effect of sterilization and anticorrosion, be a kind of health food with certain health-care effect.
Description
Technical field
The present invention relates to food processing field, particularly relate to the manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry.
Background technology
" winter eats the Radix Raphani summer and eats Rhizoma Zingiberis Recens, without doctor prescribed prescription ".Traditional Chinese medical science scholar and among the people have " all kinds of diseases and ailments controlled by Rhizoma Zingiberis Recens " since ancient times
Say.Because the volatile oil containing oiliness such as zingiberol, zingiberene, phellandrene, Rhizoma Pinelliae aldehyde and fragrance in Rhizoma Zingiberis Recens；Also have gingerol, resin,
Starch and fiber etc..So, Rhizoma Zingiberis Recens the hot time have excitement, perspire cooling, refreshing oneself etc. acts on；Can fatigue alleviating, weak, detest
The symptoms such as food, insomnia, abdominal distention, stomachache；Rhizoma Zingiberis Recens also has the orectic effect of stomach invigorating, summertime hot climate, saliva, gastric juice point
Secrete and can reduce, thus affect the appetite of people, if eating several Rhizoma Zingiberis Recenss when being at table, can appetite stimulator；Stomachache is also had by Rhizoma Zingiberis Recens
Alleviate or analgesic effect, 50 grams of the Rhizoma Zingiberis Recens such as pain that gastritis and gastro-duodenal ulcer is occurred, vomiting, pantothenic acid, hunger sensation
Pan-fried water is drunk, and symptom can be made to eliminate rapidly.
Summer, bacterial growth breeding Showed Very Brisk, easy contaminated food and cause acute gastroenteritis, but suitably eat some raw
Rhizoma Zingiberis Recens or add after tea boiling water brews with Rhizoma Zingiberis and drink it, can play preventive and therapeutic effect.Scientist is found by research, and Rhizoma Zingiberis Recens can play some
The effect of antibiotics, especially obvious to Salmonella effect.The effect of oral cavity pathogen and pathogenic entero becteria also killed by Rhizoma Zingiberis Recens,
With gingerade rinsing the mouth treatment halitosis and periodontitis, evident in efficacy.
In summer, people covet well cool, like that electric fan air-conditioning is facing to using, it is easy to be affected by the cold, cause Common Cold.At this moment and
Time drink ginger syrup, it will help expel internal wind and cold.The traditional Chinese medical science thinks that Rhizoma Zingiberis Recens can " being proficient in the law of natural movement ", i.e. refreshment.Sunstroke in summer
During faintness syncope, under filling with Sucus Zingberis one glass, patient can be made quickly to wake up.To general summer-heat, show as giddy, cardiopalmus and
Nauseating patient uncomfortable in chest, suitably has some Rhizoma Zingiberis Recens soup of great advantage.
The eating method of Rhizoma Zingiberis Recens is a lot, e.g., drinks ginger decoction, eats Rhizoma Zingiberis Recens medicated porridge, prepare food deep fat time put a shredded ginger, fricassee, fried fish are with Rhizoma Zingiberis, system
Rhizoma Zingiberis Recens of adding some points when flat food, dumpling farcing is broken, can make delicious flavour, helps again awake stomach and opens spleen, refreshes oneself, promote appetite, help digest and
Help the gastrointestinal absorption to nutritional labeling.
Rhizoma Zingiberis Recens has the effect of detoxicating, killing bacteria, and the gingerol in Rhizoma Zingiberis Recens enters internal, can produce a kind of this enzyme of antioxidation, and it has
The strongest ability tackling oxygen-derived free radicals, more much better than than vitamin E.Rhizoma Zingiberis Recens can stimulate gastric mucosa, causes vasomotor center
And orthosympathetic reflex excitation, blood circulation promoting, rouse oneself stomach function, reach stomach invigorating, pain relieving, diaphoresis, antipyretic effect.
Rhizoma Zingiberis Recens can also strengthen the secretion of gastric juice and the wriggling of intestinal wall, thus helps digest；Zingiberene in Rhizoma Zingiberis Recens, zingiberone also have obvious preventing or arresting vomiting
Tell effect.Rhizoma Zingiberis Recens has the effect significantly inhibiting dermatophytes He killing trichomonas vaginitis, can treat various carbuncle sore tumefacting virus.Rhizoma Zingiberis Recens has suppression
Tumor cell viability, the toxic action of reduction cancer, can play effect of anti-cancer.Rhizoma Zingiberis Recens has relieving the exterior syndrome by diaphoresis, warming the lung to relieve cough, removing toxic substances
Effect, can control affection of exogenous wind-cold, gastrofrigid vomiting, cough due to wind and cold, abdominal pain diarrhea, middle fish Eriocheir sinensis poison etc. disease.
Rhizoma Zingiberis Recens acrid in the mouth is peppery, and the taste of Rhizoma Zingiberis Recens cannot be adapted to by common people, therefore is necessary to research and develop that a kind of local flavor Rhizoma Zingiberis Recens is dry changes
The taste of kind Rhizoma Zingiberis Recens.
Summary of the invention
The technical problem existed based on background technology, the present invention proposes the manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry.
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, comprises the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1-2 minute with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 3-5 hour, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 8-12 hour；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
Preferably, in described step B, the percentage by weight of each raw material is: Sal 2-3%, Flos Chrysanthemi Indici 15-20%, lemon
Lemon acid 0.5-1%, Mel surplus.
Preferably, in described step C, fresh ginger is 1:2-3 with the part by weight of pickling liquid.
Preferably, in described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 5-8%.
Ginger slice is scalded in boiled water, is of value to the killing bacteria in Rhizoma Zingiberis Recens, in follow-up curing process not
It is susceptible to putrid and deteriorated.
Adding Flos Chrysanthemi Indici, on the one hand can promote the fragrance of food, on the other hand Flos Chrysanthemi Indici has effect of heat-clearing and toxic substances removing,
Joining the dry middle good anti-bacterial effect of local flavor Rhizoma Zingiberis Recens, the persistent period is long.
Adding Mel and can be effectively improved the taste of Rhizoma Zingiberis Recens, the beneficiating ingredient being simultaneously also beneficial in Flos Chrysanthemi Indici immerses Rhizoma Zingiberis Recens
In.
The dry water content control of Rhizoma Zingiberis Recens, at 5-8%, on the one hand can promote the mouthfeel that Rhizoma Zingiberis Recens is dry, will not too hard also will not be too
Soft；On the other hand low being conducive to of moisture content that Rhizoma Zingiberis Recens is dry preserves.
The manufacture method that the local flavor Rhizoma Zingiberis Recens of the present invention is dry, adds Flos Chrysanthemi Indici, Mel and citric acid and improves the taste of Rhizoma Zingiberis Recens；Logical
After first, ginger slice boiled water is scalded and carry out sterilizing and adding Flos Chrysanthemi Indici, can effectively kill pathogenic bacteria, before packaging, carry out bar again
Family name's sterilization treatment, does not use food preservative i.e. to can reach the effect of sterilization and anticorrosion, is that one has one in whole production process
Determine the health food of health-care effect.
Detailed description of the invention
Embodiment 1:
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, comprises the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1.5 minutes with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 4 hours, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 10 hours；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
In described step B, the percentage by weight of each raw material is: Sal 2.5%, Flos Chrysanthemi Indici 17%, citric acid 0.8%, honeybee
Honey surplus.
In described step C, fresh ginger is 1:2.5 with the part by weight of pickling liquid.
In described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 7%.
Embodiment 2:
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, comprises the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 2 minutes with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 3 hours, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 12 hours；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
In described step B, the percentage by weight of each raw material is: Sal 2%, Flos Chrysanthemi Indici 20%, citric acid 0.5%, Mel
Surplus.
In described step C, fresh ginger is 1:3 with the part by weight of pickling liquid.
In described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 5%.
Embodiment 3:
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, comprises the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1 minute with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 5 hours, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 8 hours；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
In described step B, the percentage by weight of each raw material is: Sal 3%, Flos Chrysanthemi Indici 15%, citric acid 1%, Mel
Surplus.
In described step C, fresh ginger is 1:2 with the part by weight of pickling liquid.
In described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 8%.
Embodiment 4:
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, comprises the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1.5 minutes with boiled water；
B, configuration pickling liquid: by Mel, Sal and citric acid, after stirring, stand 4 hours, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 10 hours；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
In described step B, the percentage by weight of each raw material is: Sal 2.5%, citric acid 0.8%, Mel surplus.
In described step C, fresh ginger is 1:2.5 with the part by weight of pickling liquid.
In described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 7%.
Embodiment 5:
The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry, comprises the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1.5 minutes with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 4 hours, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 10 hours；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
In described step B, the percentage by weight of each raw material is: Sal 2.5%, Flos Chrysanthemi Indici 17%, citric acid 0.8%, honeybee
Honey surplus.
In described step C, fresh ginger is 1:2.5 with the part by weight of pickling liquid.
In described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 15%.
Carry out testing its shelf-life by dry for the local flavor Rhizoma Zingiberis Recens of embodiment 1-5, obtain following data (test condition is 40 DEG C,
Humidity is 75%R.H.):
| Shelf-life | |
| Embodiment 1 | 35 days |
| Embodiment 2 | 33 days |
| Embodiment 3 | 35 days |
| Embodiment 4 | 12 days |
| Embodiment 5 | 7 days |
By embodiment 1-4 it is recognised that addition Flos Chrysanthemi Indici, being conducive to promoting the shelf-life that Rhizoma Zingiberis Recens is dry, it is aqueous that control Rhizoma Zingiberis Recens is done
Rate is also beneficial to promote the shelf-life that Rhizoma Zingiberis Recens is dry,.
Described in above example, the only present invention preferably detailed description of the invention, but protection scope of the present invention not office
Being limited to this, any those familiar with the art is in the technical scope that the invention discloses, according to the technology of the present invention
Scheme and inventive concept equivalent or change in addition thereof, all should contain within protection scope of the present invention.
Claims (5)
1. the manufacture method that a local flavor Rhizoma Zingiberis Recens is dry, it is characterised in that comprise the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1-2 minute with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 3-5 hour, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 8-12 hour；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do.
2. the manufacture method that local flavor Rhizoma Zingiberis Recens as claimed in claim 1 is dry, it is characterised in that in described step B, each raw material
Percentage by weight is: Sal 2-3%, Flos Chrysanthemi Indici 15-20%, citric acid 0.5-1%, Mel surplus.
3. the manufacture method that local flavor Rhizoma Zingiberis Recens as claimed in claim 1 is dry, it is characterised in that in described step C, fresh ginger
It is 1:2-3 with the part by weight of pickling liquid.
4. the manufacture method that local flavor Rhizoma Zingiberis Recens as claimed in claim 1 is dry, it is characterised in that in described step D, raw during packaging
The water content of Jiang Gan is 5-8%.
5. the manufacture method that local flavor Rhizoma Zingiberis Recens as claimed in claim 1 is dry, it is characterised in that comprise the steps:
A, raw material prepare: fresh ginger is cleaned rear cutout slabbing, standby after scalding 1.5 minutes with boiled water；
B, configuration pickling liquid: by Mel, Sal, Flos Chrysanthemi Indici and citric acid, after stirring, stand 4 hours, standby；
C, will dry after fresh ginger put in pickling liquid, pickle 10 hours；
D, seasoning packaging: after the Rhizoma Zingiberis Recens pickled is taken out, dehydration rapidly under the Infrared Heating dual function with hot air circulation,
Pack, carry out pasteurized process, obtain local flavor Rhizoma Zingiberis Recens and do；
In described step B, the percentage by weight of each raw material is: Sal 2.5%, Flos Chrysanthemi Indici 17%, citric acid 0.8%, Mel
Surplus；
In described step C, fresh ginger is 1:2.5 with the part by weight of pickling liquid；
In described step D, the water content that during packaging, Rhizoma Zingiberis Recens is dry is 7%.
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| CN108850937A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of sweet and sour ginger preparation method of unique flavor |
| CN109259148A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing technology of sauced ginger splices |
| CN109259147A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing method of warm stomach improving eyesight ginger |
| CN109259149A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing method of aromatic flavour soy preserved ginger |
| CN109393133A (en) * | 2018-10-12 | 2019-03-01 | 安徽铜陵天门白姜食品有限责任公司 | A kind of preparation method of invigorating the spleen warm stomach ginger dried meat |
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| CN108850937A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of sweet and sour ginger preparation method of unique flavor |
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| CN109259149A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing method of aromatic flavour soy preserved ginger |
| CN109393133A (en) * | 2018-10-12 | 2019-03-01 | 安徽铜陵天门白姜食品有限责任公司 | A kind of preparation method of invigorating the spleen warm stomach ginger dried meat |
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