CN106343444A - 一种酱油姜及其制备方法 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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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- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明公开了一种酱油姜及其制备方法。包括以下重量配比的原料,生姜20‑50份、食用盐3‑7份、酱油10‑25份、味精3‑5份、冰糖7‑9份、柠檬酸0.1‑1份、苯甲酸钠0.1‑0.5 份、山梨酸钾0.05‑0.2份、焦亚硫酸钠0.05‑0.8份、乙二胺四乙酸二钠0.2‑1份和脱氢乙酸钠0.1‑3份。本发明不仅可以直接进行食用,而且口感好,携带还比较方便。
Description
技术领域
本发明涉及一种姜及其制备方法,特别是一种酱油姜及其制备方法。
背景技术
吃生姜能起到抗衰老和抑制肿瘤作用,因为生姜中所含的姜辣素和二苯基庚烷类化合物的结构均具有很强的抗氧化和清除自由基作用,老年人常吃生姜可除“老人斑”。生姜还具有开胃健脾,促进食欲的功效,在炎热的夏天,因为人体唾液、胃液分泌会减少,因而影响食欲,如果饭前吃几片生姜,可刺激唾液、胃液和消化液的分泌,增加胃肠蠕动,增进食欲,这就是人们常说的“饭不香,吃生姜”的道理。在炎热的气温下吃一些生姜能起到兴奋、排汗、降温,提神的作用。中国传统的防暑中成药—人丹就含有生姜成分,其作用就是健胃、提神、醒脑。科学研究发现,生姜能起到某些抗菌素的作用,尤其是对沙门氏菌效果更好。在炎热的气温下,食品容易受到细菌的污染,而且生长繁殖快,容易引起急性胃肠炎,适量吃些生姜可起到防治作用。生姜还用于解表,主要为发散风寒、适用于外感风寒、头痛等,在遭受冰雪、水湿、寒冷侵袭后,急以姜汤饮之,可增进血行,驱散寒邪。生姜除对少数阴虚体质的人不宜食用外,对大部分人群食用非常有益,所以有“每天三片姜,不用医生开处方”、“四季吃生姜,百病一扫光”之说。
由于生姜难于保存,现有生姜的食用主要是加入菜品中或直接食用,然而直接食用较为麻烦,且会感到比较辛辣,影响食用口感;同时生姜携带比较麻烦。
发明内容
为了弥补现有技术的不足,本发明提供一种酱油姜及其制备方法。它不仅可以直接进行食用,而且口感好,携带还比较方便。
本发明的技术方案:一种酱油姜,包括以下重量配比的原料,生姜20-50份、食用盐3-7份、酱油10-25份、味精3-5份、冰糖7-9份、柠檬酸0.1-1份、苯甲酸钠0.1-0.5 份、山梨酸钾0.05-0.2份、焦亚硫酸钠0.05-0.8份、乙二胺四乙酸二钠0.2-1份和脱氢乙酸钠0.1-3份。
更优的是,前述的酱油姜中,包括以下重量配比的原料,生姜30-45份、食用盐4-6份、酱油15-20份、味精3.5-4.5份、冰糖7.5-8.5份、柠檬酸0.2-0.8份、苯甲酸钠0.2-0.4份、山梨酸钾0.08-0.18份、焦亚硫酸钠0.2-0.6份、乙二胺四乙酸二钠0.3-0.8份和脱氢乙酸钠0.2-2份。
最优的是,前述的酱油姜中,包括以下重量配比的原料,生姜40份、食用盐5份、酱油18份、味精4份、冰糖8份、柠檬酸0.5份、苯甲酸钠0.3份、山梨酸钾0.1份、焦亚硫酸钠0.4份、乙二胺四乙酸二钠0.6份和脱氢乙酸钠1份。
前述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
与现有技术相比,本发明在具有辛辣味的生姜中加入酱油、味精、冰糖、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠,可以直接进行食用,使其气味适宜,口感好;产品黄色,色泽吸引人;食用方便、营养丰富;酱油的主要原料是大豆、大豆及其制品,因富含硒等矿物质而有防癌的效果,酱油含有多种维生素和矿物质,可降低人体胆固醇,降低心血管疾病的发病率,并能减少自由基对人体的损害;冰糖,味甘、性平,入肺、脾经;有补中益气,和胃润肺的功效;冰糖养阴生津,润肺止咳,对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用;用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛;柠檬酸主要用作酸味剂、增溶剂、缓冲剂、抗氧化剂、除腥脱臭剂、风味增进剂、胶凝剂、调色剂等,此外,柠檬酸还有抑制细菌、护色、改进风味、促进蔗糖转化等作用,柠檬酸还具有螯合作用,能够清除某些有害金属。柠檬酸能够防止因酶催化和金属催化引起的氧化作用,从而阻止速冻水果变色变味;苯甲酸钠大多为白色颗粒,无臭或微带安息香气味,味微甜,有收敛性;常温易溶于水53.0g/100ml左右,PH在8左右;苯甲酸钠也是酸性防腐剂,在碱性介质中无杀菌、抑菌作用;山梨酸钾能有效地抑制霉菌,酵母菌和好氧性细菌的活性,还能防止肉毒杆菌、葡萄球菌、沙门氏菌等有害微生物的生长和繁殖,但对厌氧性芽孢菌与嗜酸乳杆菌等有益微生物几乎无效,其抑止发育的作用比杀菌作用更强,从而达到有效地延长食品的保存时间,并保持原有食品的风味;焦亚硫酸钠用作保鲜剂,提高产品的保鲜时间;脱氢乙酸钠是继苯甲酸钠、尼泊金、山梨酸钾之后又一代新的食品防腐保鲜剂,对霉菌、酵母菌、细菌具有很好的抑制作用,广泛应用与饮料、食品、饲料的加工业,可延长存放期,避免霉变损失;其作用机理是有效渗透到细胞体内,抑制微生物的呼吸作用,从而达到防腐防霉保鲜保湿等作用;苯甲酸钠、脱氢乙酸钠和山梨酸钾共同进行抑菌,使其抑菌效果更佳,耐霉变性能更强。
具体实施方式
实施例1。一种酱油姜,包括以下重量配比的原料,生姜40g、食用盐5g、酱油18g、味精4g、冰糖8g、柠檬酸0.5g、苯甲酸钠0.3g、山梨酸钾0.1g、焦亚硫酸钠0.4g、乙二胺四乙酸二钠0.6g和脱氢乙酸钠1g。
所述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
实施例2。一种酱油姜,包括以下重量配比的原料,生姜20g、食用盐3g、酱油10g、味精3g、冰糖7g、柠檬酸0.1g、苯甲酸钠0.1g、山梨酸钾0.05g、焦亚硫酸钠0.05g、乙二胺四乙酸二钠0.2g和脱氢乙酸钠0.1g。
所述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
实施例3。一种酱油姜,包括以下重量配比的原料,生姜50g、食用盐7g、酱油25g、味精5g、冰糖9g、柠檬酸1g、苯甲酸钠0.5g、山梨酸钾0.2g、焦亚硫酸钠0.8g、乙二胺四乙酸二钠1g和脱氢乙酸钠3g。
所述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
实施例4。一种酱油姜,包括以下重量配比的原料,生姜30g、食用盐4g、酱油15g、味精3.5g、冰糖7.5g、柠檬酸0.2g、苯甲酸钠0.2g、山梨酸钾0.08g、焦亚硫酸钠0.2g、乙二胺四乙酸二钠0.3g和脱氢乙酸钠0.2g。
所述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
实施例5。一种酱油姜,包括以下重量配比的原料,生姜45g、食用盐6g、酱油20g、味精4.5g、冰糖8.5g、柠檬酸0.8g、苯甲酸钠0.4g、山梨酸钾0.18g、焦亚硫酸钠0.6g、乙二胺四乙酸二钠0.8g和脱氢乙酸钠2g。
所述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
实施例6。一种酱油姜,包括以下重量配比的原料,生姜40g、食用盐4.6g、酱油18g、味精3.8g、冰糖7.8g、柠檬酸0.5g、苯甲酸钠0.25g、山梨酸钾0.15g、焦亚硫酸钠0.5g、乙二胺四乙酸二钠0.6g和脱氢乙酸钠1.2g。
所述的酱油姜的制备方法,包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
Claims (4)
1.一种酱油姜,其特征在于:包括以下重量配比的原料,生姜20-50份、食用盐3-7份、酱油10-25份、味精3-5份、冰糖7-9份、柠檬酸0.1-1份、苯甲酸钠0.1-0.5 份、山梨酸钾0.05-0.2份、焦亚硫酸钠0.05-0.8份、乙二胺四乙酸二钠0.2-1份和脱氢乙酸钠0.1-3份。
2.根据权利要求1所述的酱油姜,其特征在于:包括以下重量配比的原料,生姜30-45份、食用盐4-6份、酱油15-20份、味精3.5-4.5份、冰糖7.5-8.5份、柠檬酸0.2-0.8份、苯甲酸钠0.2-0.4 份、山梨酸钾0.08-0.18份、焦亚硫酸钠0.2-0.6份、乙二胺四乙酸二钠0.3-0.8份和脱氢乙酸钠0.2-2份。
3.根据权利要求2所述的酱油姜,其特征在于:包括以下重量配比的原料,生姜40份、食用盐5份、酱油18份、味精4份、冰糖8份、柠檬酸0.5份、苯甲酸钠0.3份、山梨酸钾0.1份、焦亚硫酸钠0.4份、乙二胺四乙酸二钠0.6份和脱氢乙酸钠1份。
4.如权利要求1、2或3所述的酱油姜的制备方法,其特征在于:包括以下步骤,
a、将新鲜生姜洗净、沥干,切片后加入食用盐搅拌均匀,腌制5天,得A品;
b、将A品放入A品量5倍的水中浸泡30min,取出,沥干;得B品;
c、在B品中加入酱油和冰糖搅拌均匀后腌制2天,每隔6h搅拌一次,取出,得C品;
d、在C品中加入味精、柠檬酸、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠搅拌均匀后杀菌,密封即得。
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