CN1070349C - Ginger paste and preparation thereof - Google Patents
Ginger paste and preparation thereof Download PDFInfo
- Publication number
- CN1070349C CN1070349C CN97107859A CN97107859A CN1070349C CN 1070349 C CN1070349 C CN 1070349C CN 97107859 A CN97107859 A CN 97107859A CN 97107859 A CN97107859 A CN 97107859A CN 1070349 C CN1070349 C CN 1070349C
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- ginger
- cleaning
- manufacture method
- cream
- present
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention relates to a condiment and a making method thereof, particularly to ginger paste and a making method thereof. Ginger 1 is washed, ground, filtered and emulsified to make a paste form, and the ginger paste is extruded for use. The present invention has the advantages of convenient use, convenient carry, fresh keeping, quality preservation, etc.
Description
The present invention relates to a kind of flavouring and manufacture method thereof, particularly relate to a kind of ginger cream and manufacture method thereof.
Ginger is the traditional daily seasoning matter of people, eater crowd, and consumption is big.But family and catering trade are lost time because of interim processing in use for the new fresh ginger of native state, and often occur going mouldy, sprouting or situation such as dehydration is shrivelled on preserving, and have both caused damage and unhygienic.The ginger powder of Chu Xianing in the market, ginger oil, ginger and garlic gourmet powder mixture etc. are owing to through dehydration or refine and mix, not only will lose part nutrition and pharmacological action, and can't farthest keep the pure mouthfeel of former material.Adopt bottle in addition, jar, bag class packing, except that occurring storing the inconvenience on fresh-keeping guaranteeing the quality, also can't solve and carry inconvenience, inconvenient problem with use.
Purpose of the present invention just provides a kind of easy to use, and is easy to carry, fresh-keeping ginger cream and manufacture method thereof of guaranteeing the quality.
The objective of the invention is to realize in the following manner: ginger cream and manufacture method thereof: it is through cleaning by ginger, grind and filter, emulsification and make paste and extrude use, and manufacture method is that the ginger after cleaning is ground to 20-30 garden sieve, and remove by filter fiber, through emulsification treatment, annotate to be contained in the toothpaste shape packing and then can then.
The present invention not only can reach outside the former taste of fresh-keeping reservation of guaranteeing the quality to the full extent, also will scientifically solve easy to use, it is convenient to store, the problem of this three aspect easy to carry, this food can also will be brought convenience for tourism, field work and army successfully for huge numbers of families and catering trade employing.
Description of drawings of the present invention is as follows:
Fig. 1 is a process chart of the present invention;
Among the figure: 1. ginger, 2. clean, 3. grind, 4. to filter, 5. emulsification is 6. annotated dress, 7. check.
Below in conjunction with drawings and Examples the present invention is further described:
As shown in Figure 1, the present invention be by ginger 1 through cleaning 2, grind 3, filter 4, emulsification 5 and make paste and extrude use is ground to 20-30 garden sieve to the ginger after cleaning, and removes fiber filter, then through emulsification treatment, annotates to be contained in and then can in the toothpaste shape packing; Emulsifying process can be finished in colloid mill, and is added with corn oil, potassium sorbate, sucrose fat, and wherein corn oil 12%, potassium sorbate 0.2%, sucrose ester 3% (gross weight) makes its mouthfeel better, and the holding time is longer, shaping is good etc.
Claims (3)
1. ginger cream is characterized in that: it be by ginger (1) through cleaning (2), grind (3), filter (4), emulsification (5) and make paste and extrude use, emulsifying process is to finish in colloid mill, and is added with corn oil, potassium sorbate, sucrose fat.
2. the manufacture method of ginger cream as claimed in claim 1 includes cleaning, it is characterized in that: the ginger after cleaning is ground to 20-30 garden sieve, and removes by filter fiber, then through emulsification treatment, annotate to be contained in the toothpaste shape packing and then can.
3. the manufacture method of ginger cream as claimed in claim 1 is characterized in that: corn oil 12%, potassium sorbate 0.2%, sucrose ester 3% (gross weight).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107859A CN1070349C (en) | 1997-12-30 | 1997-12-30 | Ginger paste and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107859A CN1070349C (en) | 1997-12-30 | 1997-12-30 | Ginger paste and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1185915A CN1185915A (en) | 1998-07-01 |
| CN1070349C true CN1070349C (en) | 2001-09-05 |
Family
ID=5169943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97107859A Expired - Fee Related CN1070349C (en) | 1997-12-30 | 1997-12-30 | Ginger paste and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1070349C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100386034C (en) * | 2004-07-23 | 2008-05-07 | 唐春红 | Preparation method of ginger emulsifiable paste |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072566A (en) * | 1991-11-28 | 1993-06-02 | 张秀珍 | Fresh garlic paste |
-
1997
- 1997-12-30 CN CN97107859A patent/CN1070349C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072566A (en) * | 1991-11-28 | 1993-06-02 | 张秀珍 | Fresh garlic paste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1185915A (en) | 1998-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |