CN106798212A - A kind of preparation method of ginger juice - Google Patents
A kind of preparation method of ginger juice Download PDFInfo
- Publication number
- CN106798212A CN106798212A CN201710048952.4A CN201710048952A CN106798212A CN 106798212 A CN106798212 A CN 106798212A CN 201710048952 A CN201710048952 A CN 201710048952A CN 106798212 A CN106798212 A CN 106798212A
- Authority
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- China
- Prior art keywords
- ginger
- ginger juice
- brown sugar
- sugar water
- juice
- Prior art date
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- Pending
Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 108
- 235000008397 ginger Nutrition 0.000 title claims abstract description 108
- 241000234314 Zingiber Species 0.000 title claims abstract description 102
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 238000012856 packing Methods 0.000 claims abstract description 9
- 239000012467 final product Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 description 10
- 235000015459 Lycium barbarum Nutrition 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 7
- 244000273928 Zingiber officinale Species 0.000 description 6
- 235000021419 vinegar Nutrition 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 3
- 235000011430 Malus pumila Nutrition 0.000 description 3
- 235000015103 Malus silvestris Nutrition 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 241000256837 Apidae Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000008946 yang xin Substances 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of ginger juice, including step：1) commercially available ginger is cleaned with clear water, is then cut into slices；2) brown sugar water is placed in boiled in pot；3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, is steamed 30 60 minutes；4) after having steamed, by the packing of the brown sugar water containing ginger juice in pot, while the ripe ginger splices on food steamer is also distributed into the brown sugar water containing ginger juice, the ginger juice is obtained final product.The present invention makes ginger juice using traditional digesting technoloy, remain the genuineness of ginger juice, take full advantage of digesting technoloy homogeneous heating, the advantage that finished product looks good, smell good and taste good, obtained ginger juice is sweet without peppery, color and luster is salubrious, mouthfeel is gentle, is a splendid flavored drink.
Description
Technical field
The present invention relates to a kind of preparation method of ginger juice.
Background technology
Ginger originates in the torrid areas in Southeast Asia, likes the weather of warm moistening, resists cold and drought-resistant ability is weaker, and plant is only
Can grow frost-free period, in central China, the southeast to the west and south, Emperor XianFeng Huo Long Laifeng County, Tong Shan, Yangxin, Echeng, Xianning, Daye
Widely cultivate each provinces and regions.
It by ginger is one vegetable that main food materials are made that ginger juice is.Ginger juice has cold dispelling, effect of preventing or arresting vomiting.Winter drinks ginger juice
Blood circulation inside body is helped lend some impetus to, is built up resistance, preventing cold.
The content of the invention
The invention provides a kind of preparation method of ginger juice, methods described includes step：
1) commercially available ginger is cleaned with clear water, is then cut into slices；
2) brown sugar water is placed in boiled in pot；
3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, is steamed 30-60 minutes；
4) after having steamed, by the brown sugar water packing containing ginger juice in pot, while ripe ginger splices on food steamer be also distributed into containing
In the brown sugar water of ginger juice, the ginger juice is obtained final product.
Preferably, step 1) in the great Jiang produced for Qingzhou in Shandong province of ginger.
Preferably, step 1) in ginger is cut into 3-4 cm diameters, the thin slice of 0.8-1.2 millimeters thicks.
Preferably, step 2) concentration of brown sugar is 2-8 grams/100 milliliters in brown sugar water.
Preferably, step 3) in per 350-450 milliliter brown sugar water correspondingly 3 gingers, the ginger after section is uniformly spread
It is located in food steamer.
Preferably, step 3) described in food steamer be bamboo matter food steamer.
Preferably, step 4) in packing ginger juice in per 350-450 milliliter of ginger juice in containing 3 ripe ginger.
Further, the present invention can also add honey, fruit ferment or lemon juice in the ginger juice being made.
Further, in step 2) brown sugar water in can also add jujube, matrimony vine, tealeaves, vinegar, apple, pears, yellow peach, lichee
In steam together for one or more.
In a kind of better embodiment of the invention, add vinegar, vinegar that there is seasoning, enhancing food in the brown sugar water
Effect of digestion is intended to, promoted, the volatilization of ginger taste is also helped and is entered water, the vinegar of addition is 1 with the volume ratio of brown sugar water：10-30.
In another better embodiment of the invention, matrimony vine and tealeaves are added in the brown sugar water, matrimony vine has to be supported
Liver, nourshing kidney, moistening lung, effect of improving eyesight, wherein tealeaves are preferably black tea, add the amount of matrimony vine to be preferably every 100 milliliters 4-8,
The amount of tealeaves is added to be preferably every 100 milliliters 1-2 grams, the matrimony vine and tealeaves after having steamed not can filter.
In another better embodiment of the invention, fruit, such as apple, pears, yellow peach, litchi are added in the brown sugar water
Branch etc., the fritter for cutting the fruit into the cm of the length of side 1 steams together, and fruit is increased in ginger juice can improve the mouthfeel of ginger juice, while
Increase the vitamin content of ginger juice, the fruit chunk after having steamed not can be filtered.
The present invention makes ginger juice using traditional digesting technoloy, remains the genuineness of ginger juice, takes full advantage of boiling
The advantage that technique homogeneous heating, finished product look good, smell good and taste good, obtained ginger juice is sweet without peppery, color and luster is salubrious, mouthfeel is gentle, is one
The splendid flavored drink of money.
Specific embodiment
Embodiment 1
1) great Jiang for producing Qingzhou in Shandong province clear water is cleaned, and ginger then is cut into 3-4 cm diameters, and 0.8-1.2 is in the least
The thick thin slice of rice；
2) brown sugar water that concentration is 5 grams/100 milliliters is placed in boiled in pot；
3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, every 400 milliliters of brown sugar water 3 lifes of correspondence
Ginger, steams 30 minutes；
4) after having steamed, by the brown sugar water packing containing ginger juice in pot, while ripe ginger splices on food steamer be also distributed into containing
In the brown sugar water of ginger juice, 3 ripe ginger are put into every 400 milliliters of ginger juice, obtain final product the ginger juice.
Embodiment 2
1) great Jiang for producing Qingzhou in Shandong province clear water is cleaned, and ginger then is cut into 3-4 cm diameters, and 0.8-1.2 is in the least
The thick thin slice of rice；
2) brown sugar water that concentration is 2 grams/100 milliliters is placed in boiled in pot；
3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, every 350 milliliters of brown sugar water 3 lifes of correspondence
Ginger, steams 40 minutes；
4) after having steamed, by the brown sugar water packing containing ginger juice in pot, while ripe ginger splices on food steamer be also distributed into containing
In the brown sugar water of ginger juice, 3 ripe ginger are put into every 350 milliliters of ginger juice, and 5 milliliters of honeybees are added in every 400 milliliters of ginger juice
Honey, obtains final product the ginger juice.
Embodiment 3
1) great Jiang for producing Qingzhou in Shandong province clear water is cleaned, and ginger then is cut into 3-4 cm diameters, and 0.8-1.2 is in the least
The thick thin slice of rice；
2) brown sugar water that concentration is 8 grams/100 milliliters is placed in pot, and adds 1 milliliter/100 milliliters foods of brown sugar water
Vinegar, it is then boiled；
3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, every 450 milliliters of brown sugar water 3 lifes of correspondence
Ginger, steams 60 minutes；
4) after having steamed, by the brown sugar water packing containing ginger juice in pot, while ripe ginger splices on food steamer be also distributed into containing
In the brown sugar water of ginger juice and vinegar, 3 ripe ginger are put into every 450 milliliters of ginger juice, obtain final product the ginger juice.
Embodiment 4
1) great Jiang for producing Qingzhou in Shandong province clear water is cleaned, and ginger then is cut into 3-4 cm diameters, and 0.8-1.2 is in the least
The thick thin slice of rice；
2) brown sugar water that concentration is 4 grams/100 milliliters is placed in pot, and adds the matrimony vine and every 100 of every 100 milliliters 6
The black tea of 1 gram of milliliter, it is then boiled；
3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, every 400 milliliters of brown sugar water 3 lifes of correspondence
Ginger, steams 50 minutes；
4) after having steamed, the brown sugar water containing ginger juice in pot is filtered to remove matrimony vine and tealeaves, and is dispensed, while on food steamer
Ripe ginger splices be also distributed into the brown sugar water containing ginger juice, 3 ripe ginger are put into every 400 milliliters of ginger juice, obtain final product the ginger juice.
Embodiment 5
1) great Jiang for producing Qingzhou in Shandong province clear water is cleaned, and ginger then is cut into 3-4 cm diameters, and 0.8-1.2 is in the least
The thick thin slice of rice；
2) brown sugar water that concentration is 6 grams/100 milliliters is placed in pot, and adds the matrimony vine of every 100 milliliters 4, then burnt
Open；
3) after brown sugar water is boiled, the length of side 1 centimetre of apple of fritter, pears and yellow peach are cut into addition, the ginger that then will be cut into slices
It is placed on pot with food steamer, every 400 milliliters of brown sugar water 3 gingers of correspondence steam 45 minutes；
4) after having steamed, by the packing of the brown sugar water containing ginger juice, matrimony vine and fruit in pot, while the ripe ginger splices on food steamer
It is distributed into the brown sugar water containing ginger juice, matrimony vine and fruit, 3 ripe ginger is put into every 400 milliliters of ginger juice, obtains final product the ginger
Juice.
Preferred embodiment of the invention described in detail above.It should be appreciated that one of ordinary skill in the art without
Need creative work just can make many modifications and variations with design of the invention.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (8)
1. a kind of preparation method of ginger juice, it is characterised in that methods described includes step：
1) commercially available ginger is cleaned with clear water, is then cut into slices；
2) brown sugar water is placed in boiled in pot；
3) after brown sugar water is boiled, the ginger food steamer of section is placed on pot, is steamed 30-60 minutes；
4) after having steamed, by the packing of the brown sugar water containing ginger juice in pot, while the ripe ginger splices on food steamer is also distributed into and contains ginger juice
Brown sugar water in, obtain final product the ginger juice.
2. the preparation method of ginger juice as claimed in claim 1, it is characterised in that step 1) in ginger produce for Qingzhou in Shandong province
Great Jiang.
3. the preparation method of ginger juice as claimed in claim 1, it is characterised in that in step 1) in by ginger be cut into 3-4 centimetres it is straight
Footpath, the thin slice of 0.8-1.2 millimeters thicks.
4. the preparation method of ginger juice as claimed in claim 1, it is characterised in that step 2) concentration of brown sugar is 2-8 in brown sugar water
Gram/100 milliliters.
5. the preparation method of ginger juice as claimed in claim 1, it is characterised in that step 3) in brown sugar water per 350-450 milliliters
3 gingers of correspondence, the ginger after section is uniformly laid in food steamer.
6. the preparation method of ginger juice as claimed in claim 1, it is characterised in that step 3) described in food steamer be bamboo matter food steamer.
7. the preparation method of ginger juice as claimed in claim 1, it is characterised in that step 4) in packing ginger juice in per 350-450
Contain 3 ripe ginger in the ginger juice of milliliter.
8. the ginger juice being made of the preparation method of the ginger juice as described in claim any one of 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710048952.4A CN106798212A (en) | 2017-01-23 | 2017-01-23 | A kind of preparation method of ginger juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710048952.4A CN106798212A (en) | 2017-01-23 | 2017-01-23 | A kind of preparation method of ginger juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798212A true CN106798212A (en) | 2017-06-06 |
Family
ID=58987078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710048952.4A Pending CN106798212A (en) | 2017-01-23 | 2017-01-23 | A kind of preparation method of ginger juice |
Country Status (1)
| Country | Link |
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| CN (1) | CN106798212A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107349249A (en) * | 2017-08-21 | 2017-11-17 | 贵州雅馨茶业有限公司 | A kind of processing technology of honeysuckle |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767037A (en) * | 2013-11-23 | 2014-05-07 | 龚翻应 | Ginger juice solid drink granule |
-
2017
- 2017-01-23 CN CN201710048952.4A patent/CN106798212A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767037A (en) * | 2013-11-23 | 2014-05-07 | 龚翻应 | Ginger juice solid drink granule |
Non-Patent Citations (2)
| Title |
|---|
| 百濑泉: "《养生焖烧杯食谱》", 31 December 2016, 中国轻工业出版社 * |
| 蔡向红: "《生活中来的10000个窍门 下》", 31 March 2014, 天津科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107349249A (en) * | 2017-08-21 | 2017-11-17 | 贵州雅馨茶业有限公司 | A kind of processing technology of honeysuckle |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170606 |
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