CN107581548A - A kind of bubble green pepper perfume (or spice) ginger and preparation method thereof - Google Patents
A kind of bubble green pepper perfume (or spice) ginger and preparation method thereof Download PDFInfo
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- CN107581548A CN107581548A CN201710899096.3A CN201710899096A CN107581548A CN 107581548 A CN107581548 A CN 107581548A CN 201710899096 A CN201710899096 A CN 201710899096A CN 107581548 A CN107581548 A CN 107581548A
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Abstract
The invention discloses a kind of bubble green pepper perfume (or spice) ginger and preparation method thereof, its drip irrigation device is：The formula matched using following parts by weight：Fragrant 25 50 parts of ginger；18 22 parts of edible oil；67 parts of fermented soya bean；23 parts of millet starch；12 parts of radix fici simplicissimae；0.5 1 parts of Chinese yam；0.5 1 parts of Gorgon fruit；67 parts of soy sauce；67 parts of yellow rice wine；0.5 0.8 parts of sesame paste；1.5 2.5 parts of salt；4.5 6 parts of white sugar；1 1.5 parts of chickens' extract；1.5 2 parts of oyster sauce；1.5 2 parts of spice；Red 1.5 2 parts of onion.It is an object of the invention to provide a kind of spleen benefiting and stimulating the appetite, green and healthy bubble green pepper perfume (or spice) ginger and preparation method thereof.
Description
【Technical field】
The present invention relates to the deep process technology field of fragrant ginger, specially a kind of bubble green pepper perfume (or spice) ginger and preparation method thereof.
【Background technology】
Ginger is a kind of conventional cooking supplementary, is divided into ginger, rhizoma zingiberis, three kinds of baked ginger.Theory of traditional Chinese medical science thinks, ginger can with decoct soup,
Squeeze the juice, or make flavouring, its property of traditional Chinese is shown as：Expelling cold, eliminating, preventing phlegm from forming and stopping coughing, and can warming middle energizer to arrest vomiting, removing toxic substances etc., are frequently utilized for
Catch cold and stomach cold is vomitted the treatment of the disease such as inverse.But, Traditional Chinese Medicine experts are pointed out, eating Jiang Yangsheng will be particular about according to different syndromes, individual
People's physique characteristic etc., must not make sweeping generalizations.Ginger acrid flavour is warm-natured, containing gingerol isoreactivity composition, have some ginger can with invigorating the spleen temperature stomach,
Carried out " place mat " for digesting and assimilating for food in one day, and the volatile oil in ginger can accelerate blood circulation, excitor nerve, make complete
Body becomes warm, and in order to meet the eating requirements of people, it is a kind of preferable eating method to be made bubble green pepper perfume (or spice) ginger.
【The content of the invention】
Bubble green pepper perfume (or spice) ginger is eaten to the benefit of health, mesh of the invention to the demand of sauce class and often for above-mentioned people
Be to provide a kind of spleen benefiting and stimulating the appetite, green and healthy bubble green pepper perfume (or spice) ginger.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of bubble green pepper perfume (or spice) ginger, the formula matched using following parts by weight：
Fragrant ginger 25-50 parts；Edible oil 18-22 parts；Fermented soya bean 6-7 parts；Millet starch 2-3 parts；Radix fici simplicissimae 1-2 parts；Chinese yam
0.5-1 parts；Gorgon fruit 0.5-1 parts；Soy sauce 6-7 parts；Yellow rice wine 6-7 parts；Sesame paste 0.5-0.8 parts；Salt 1.5-2.5 parts；White sugar
4.5-6 part；Chickens' extract 1-1.5 parts；Oyster sauce 1.5-2 parts；Spice 1.5-2 parts；Red onion 1.5-2 parts.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the fragrant ginger is preferably 50 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 2 parts, Chinese yam
Parts by weight proportioning be preferably 1 part, the parts by weight of Gorgon fruit proportioning is preferably 1 part.
The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
A kind of preparation method of bubble green pepper perfume (or spice) ginger, comprises the following steps：
(1) preparation of fragrant ginger raw material：Fragrant ginger, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the fragrant ginger after being soaked enters
Row eluriate, by the fragrant ginger cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dry after the Chinese medicine is cleaned up, shredded after drying
Being put into mixer, to break into powder standby；
(4) sauce is fried：Edible oil is put into pot, fragrant ginger raw material frying 8-10 points are put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack；
(6) sterilize；
(7) cool down.
Need bubble green pepper perfume (or spice) ginger being hot filling into glass jar in step (5), by 100 DEG C of heating water baths, keep center temperature
More than 90 DEG C of degree, it is vented 10 minutes, then screws bottle cap rapidly.
Packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
Product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
The present invention compared with prior art, has the advantage that：
The present invention changes the composition of traditional bubble green pepper perfume (or spice) ginger, add the radix fici simplicissimae with Chinese medicinal ingredients, Chinese yam and
Gorgon fruit, wherein, radix fici simplicissimae strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, relaxing tendons and activating collaterals；Chinese yam kidney-nourishing gas, strengthening the spleen and stomach, Gorgon fruit clearing damp tonifying spleen,
All it is the medicinal material for belonging to spleen benefiting and stimulating the appetite, these three medicinal materials is added in bubble green pepper perfume (or spice) ginger so that the present invention had both maintained bubble green pepper perfume
The nutritive value of ginger, while edible bubble green pepper perfume (or spice) ginger can also function of spleen and stomach regulating, improve a poor appetite, and radix fici simplicissimae has similar coconut
Delicate fragrance, coordinate with the fragrance of fragrant ginger so that the flavor of bubble green pepper perfume (or spice) ginger is unique.
【Embodiment】
Embodiment 1
A kind of bubble green pepper perfume (or spice) ginger, the formula matched using following parts by weight：
Fragrant 50 parts of ginger；22 parts of edible oil；7 parts of fermented soya bean；3 parts of millet starch；2 parts of radix fici simplicissimae；1 part of Chinese yam；1 part of Gorgon fruit；Greatly
Beans sauce 6-7 parts；Yellow rice wine 6-7 parts；Sesame paste 0.5-0.8 parts；Salt 1.5-2.5 parts；White sugar 4.5-6 parts；Chickens' extract 1-1.5 parts；Oyster
Oily 1.5-2 parts；Spice 1.5-2 parts；Red onion 1.5-2 parts.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the fragrant ginger is preferably 70 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 2 parts, Chinese yam
Parts by weight proportioning be preferably 1 part, the parts by weight of Gorgon fruit proportioning is preferably 1 part.The radix fici simplicissimae, Chinese yam and Gorgon fruit are equal
To be powdered.
A kind of preparation method of bubble green pepper perfume (or spice) ginger, comprises the following steps：
(1) preparation of fragrant ginger raw material：Fragrant ginger, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the fragrant ginger after being soaked enters
Row eluriate, by the fragrant ginger cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition for weighing described spice is put into mixer and stirs into powder；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dry after the Chinese medicine is cleaned up, shredded after drying
Being put into mixer, to break into powder standby；
(4) sauce is fried：Edible oil is put into pot, fragrant ginger raw material frying 8-10 points are put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack, bubble green pepper perfume (or spice) ginger is hot filling into glass jar, by 100 DEG C of heating water baths, keep 90 DEG C of central temperature
More than, it is vented 10 minutes, then screw bottle cap rapidly.
(6) sterilize, packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
(7) cool down, the product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
Embodiment two
A kind of bubble green pepper perfume (or spice) ginger, the formula matched using following parts by weight：
Fragrant 45 parts of ginger；18 parts of edible oil；6 parts of fermented soya bean；2 parts of millet starch；1 part of radix fici simplicissimae；0.5 part of Chinese yam；Gorgon fruit 0.5
Part；6 parts of soy sauce；6 parts of yellow rice wine；0.5 part of sesame paste；1.5 parts of salt；4.5 parts of white sugar；1 part of chickens' extract；1.5 parts of oyster sauce；Spice
1.5 part；Red 1.5 parts of onion.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the fragrant ginger is preferably 45 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 1 part, Chinese yam
Parts by weight proportioning be preferably 0.5 part, the parts by weight of Gorgon fruit proportioning is preferably 0.5 part.
The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
A kind of preparation method of bubble green pepper perfume (or spice) ginger, comprises the following steps：
(1) preparation of fragrant ginger raw material：Fragrant ginger, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the fragrant ginger after being soaked enters
Row eluriate, by the fragrant ginger cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder, then according to respective
Raw material for standby is used as after part by weight is well mixed；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dried after the Chinese medicine is cleaned up；
(4) sauce is fried：Edible oil is put into pot, fragrant ginger raw material frying 8-10 points are put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack, bubble green pepper perfume (or spice) ginger is hot filling into glass jar, by 100 DEG C of heating water baths, keep 90 DEG C of central temperature
More than, it is vented 10 minutes, then screw bottle cap rapidly.
(6) sterilize, packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
(7) cool down, the product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
Embodiment three
A kind of bubble green pepper perfume (or spice) ginger, the formula matched using following parts by weight：
Fragrant 38 parts of ginger；20 parts of edible oil；6.5 parts of fermented soya bean；2.5 parts of millet starch；1.5 parts of radix fici simplicissimae；0.8 part of Chinese yam；Gorgon euryale
It is real 0.8 part；6.5 parts of soy sauce；6.5 parts of yellow rice wine；0.6 part of sesame paste；1.8 parts of salt；5 parts of white sugar；1.2 parts of chickens' extract；Oyster sauce 1.8
Part；1.8 parts of spice；Red 1.8 parts of onion.
The spice uses the formula of following parts by weight proportioning：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；
1 part of bruised ginger；2 parts of pepper；1 part of garlic.
The parts by weight proportioning of the fragrant ginger is preferably 68 parts, and the parts by weight proportioning of radix fici simplicissimae is preferably 1.5 parts, Huaihe River
The parts by weight proportioning on mountain is preferably 0.8 part, and the parts by weight proportioning of Gorgon fruit is preferably 0.8 part.
The radix fici simplicissimae, Chinese yam and Gorgon fruit are powdered.
A kind of preparation method of bubble green pepper perfume (or spice) ginger, comprises the following steps：
(1) preparation of fragrant ginger raw material：Fragrant ginger, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the fragrant ginger after being soaked enters
Row eluriate, by the fragrant ginger cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；
(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder；
(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dry after the Chinese medicine is cleaned up, shredded after drying
Being put into mixer, to break into powder standby；
(4) sauce is fried：Edible oil is put into pot, fragrant ginger raw material frying 8-10 points are put into after oil temperature reaches 90-100 DEG C
Clock；After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot
All boiling 15-25 minutes after, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract,
Sesame paste, red onion, stir 10 minutes, be well mixed；
(5) pack, bubble green pepper perfume (or spice) ginger is hot filling into glass jar, by 100 DEG C of heating water baths, keep 90 DEG C of central temperature
More than, it is vented 10 minutes, then screw bottle cap rapidly.
(6) sterilize, packaged glass jar in step (5) is sterilized 15-20 minutes under the conditions of 1.01MPa, 125 DEG C.
(7) cool down, the product after being sterilized in step (6) is cooled to room temperature with cold water rapidly.
The present invention changes the composition of traditional bubble green pepper perfume (or spice) ginger, add the radix fici simplicissimae with Chinese medicinal ingredients, Chinese yam and
Gorgon fruit, wherein, radix fici simplicissimae strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, relaxing tendons and activating collaterals；Chinese yam kidney-nourishing gas, strengthening the spleen and stomach, Gorgon fruit clearing damp tonifying spleen,
All it is the medicinal material for belonging to spleen benefiting and stimulating the appetite, these three medicinal materials is added in bubble green pepper perfume (or spice) ginger so that the present invention had both maintained bubble green pepper perfume
The nutritive value of ginger, while edible bubble green pepper perfume (or spice) ginger can also function of spleen and stomach regulating, improve a poor appetite, and radix fici simplicissimae has similar coconut
Delicate fragrance, coordinate with the fragrance of fragrant ginger so that the flavor of bubble green pepper perfume (or spice) ginger is unique.
It is to combine a kind of embodiment that particular content provides as described above, does not assert the specific implementation office of the present invention
It is limited to these explanations.It is all approximate with method of the invention, structure etc., identical, if or for being made under the premise of present inventive concept
Dry technology deduction or replace, should all be considered as protection scope of the present invention.
Claims (8)
- A kind of 1. bubble green pepper perfume (or spice) ginger, it is characterised in that：The formula matched using following parts by weight：Sword bean 25-50 parts；Edible oil 18-22 parts；Fermented soya bean 6-7 parts；Millet starch 2-3 parts；Radix fici simplicissimae 1-2 parts；Chinese yam 0.5-1 parts；Gorgon fruit 0.5-1 parts；Soy sauce 6-7 Part；Yellow rice wine 6-7 parts；Bubble green pepper perfume (or spice) ginger 0.5-0.8 parts；Salt 1.5-2.5 parts；White sugar 4.5-6 parts；Chickens' extract 1-1.5 parts；Oyster sauce 1.5- 2 parts；Spice 1.5-2 parts；Red onion 1.5-2 parts.
- 2. bubble green pepper perfume (or spice) ginger according to claim 1, it is characterised in that：The spice is using following parts by weight proportioning Formula：2 parts of spiceleaf；1 part of Chinese prickly ash；It is anistree 2 parts；1 part of dried orange peel；1 part of bruised ginger；2 parts of pepper；1 part of garlic.
- 3. bubble green pepper perfume (or spice) ginger according to claim 1, it is characterised in that：The parts by weight proportioning of the sword bean is preferably 50 Part, the parts by weight proportioning of radix fici simplicissimae is preferably 2 parts, and the parts by weight proportioning of Chinese yam is preferably 1 part, the parts by weight of Gorgon fruit Proportioning is preferably 1 part.
- 4. bubble green pepper perfume (or spice) ginger according to claim 1, it is characterised in that：The radix fici simplicissimae, Chinese yam and Gorgon fruit are powder Shape.
- A kind of 5. preparation method for preparing any one of the claim 1-4 bubble green pepper perfume (or spice) ginger, it is characterised in that：Including following step Suddenly：(1) preparation of sword bean raw material：Sword bean, which first passes around, to be selected, and is soaked with 45-50 DEG C of warm water, and the sword bean after being soaked is washed in a pan Wash, by the sword bean cleaned up be put into mixer stir into 8-10mm or so pellet it is standby；(2) preparation of spice：The composition of described spice is put into mixer and stirs into powder；(3) preparation of radix fici simplicissimae, Chinese yam, Gorgon fruit raw material：Dried after the Chinese medicine is cleaned up, shred and be put into after drying It is standby that mixer breaks into powder；(4) sauce is fried：Edible oil is put into pot, sword bean raw material frying 8-10 minutes are put into after oil temperature reaches 90-100 DEG C；When After oil temperature reaches 120-130 DEG C, then millet starch, yellow rice wine, fermented soya bean, spice are sequentially placed into, frying 7-8 minutes, treated in pot all Seethe with excitement after 15-25 minutes, add Hispid fig powder, common yam rhizome powder, gorgon euryale seed powder, soy sauce, salt, oyster sauce, white sugar, chickens' extract, sesame Sauce, red onion, stir 10 minutes, be well mixed；(5) pack；(6) sterilize；(7) cool down.
- A kind of 6. preparation method of bubble green pepper perfume (or spice) ginger according to claim 5, it is characterised in that：Need to steep in step (5) Green pepper perfume (or spice) ginger is hot filling into glass jar, by 100 DEG C of heating water baths, is kept more than 90 DEG C of central temperature, is vented 10 minutes, then fast Speed screws bottle cap.
- A kind of 7. preparation method of bubble green pepper perfume (or spice) ginger according to claim 5, it is characterised in that：It will be packaged in step (5) Glass jar sterilized under the conditions of 1.01MPa, 125 DEG C 15-20 minutes.
- A kind of 8. preparation method of bubble green pepper perfume (or spice) ginger according to claim 5, it is characterised in that：After being sterilized in step (6) Product be cooled to room temperature with cold water rapidly.
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| JP4799439B2 (en) * | 2007-02-07 | 2011-10-26 | キユーピー株式会社 | Source |
| CN104187574A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | A ginger juice-sword bean low-salt sauce material and a preparing method thereof |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105559027A (en) * | 2016-01-14 | 2016-05-11 | 宁波爆口福食品有限公司 | Melastoma dodecandrum fruit bechamel and preparation method thereof |
| CN105831699A (en) * | 2016-03-28 | 2016-08-10 | 和县鸡笼山调味品有限责任公司 | Semen canavaliae and watermelon chili sauce and manufacturing method thereof |
| CN105901659A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable pickled chilli sauce and preparation method thereof |
-
2017
- 2017-09-28 CN CN201710899096.3A patent/CN107581548A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4799439B2 (en) * | 2007-02-07 | 2011-10-26 | キユーピー株式会社 | Source |
| CN104187574A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | A ginger juice-sword bean low-salt sauce material and a preparing method thereof |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105559027A (en) * | 2016-01-14 | 2016-05-11 | 宁波爆口福食品有限公司 | Melastoma dodecandrum fruit bechamel and preparation method thereof |
| CN105831699A (en) * | 2016-03-28 | 2016-08-10 | 和县鸡笼山调味品有限责任公司 | Semen canavaliae and watermelon chili sauce and manufacturing method thereof |
| CN105901659A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable pickled chilli sauce and preparation method thereof |
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Application publication date: 20180116 |