CN108850937A - A kind of sweet and sour ginger preparation method of unique flavor - Google Patents
A kind of sweet and sour ginger preparation method of unique flavor Download PDFInfo
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- CN108850937A CN108850937A CN201810574743.8A CN201810574743A CN108850937A CN 108850937 A CN108850937 A CN 108850937A CN 201810574743 A CN201810574743 A CN 201810574743A CN 108850937 A CN108850937 A CN 108850937A
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- ginger
- sweet
- collagen
- unique flavor
- sour
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of sweet and sour ginger preparation methods of unique flavor, include the following steps：Fresh ginger is cleaned, its twig is gone, cleans up, is removed the peel, air-dries and obtains pretreatment ginger；Pretreatment ginger, collagen complex, honey, xylitol, salt are uniformly mixed, it is marinated, it is uniformly paved on dring yard, without accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes its contraction bleach, clear water washing, it dries, vinegar, capsicum, sweet basil is then added and is uniformly mixed, sealing and standing obtains the sweet and sour ginger of unique flavor.Collagen complex is prepared using following technique：By oxidized starch, collagen, deionized water stirring, cooling, regulation system pH value is 7.2-8, and recombination anabena lipoxygenase stirring is added, and spray drying obtains collagen complex.Present invention process is simple, and nutriment is lost less, and gained sweet-and-sour sauce shelf lives are longer, while fragrant in taste is tasty and refreshing, if tender crisp bamboo shoot, unique flavor are full of nutrition.
Description
Technical field
The present invention relates to the sweet and sour ginger preparation methods of food processing technology field more particularly to a kind of unique flavor.
Background technique
China is exactly the saying of " ginger controls all kinds of diseases and ailments " since ancient times, is the main medicinal food materials of China's Chinese medicine.Chinese medicine is particular about
Winter eats the radish summer and eats ginger, and ginger has the effects of excited, to perspire cooling, refresh oneself in the hot time, can be relieved tired, out of strength, anorexia, mistake
The symptoms such as dormancy, abdominal distension, abdominal pain, there are also the orectic effects of stomach invigorating for ginger.
Sweet and sour ginger is highly beneficial to human body, and there is relieving summer-heat appetizing of promoting the production of body fluid, clearing heat and eliminating phlegm, antibacterial anti-inflammatory, anti-aging to inhibit
Pigmented function, but presently, there are the disadvantages of flavor deficiency.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of sweet and sour ginger preparation method of unique flavor,
Simple process, convenient for operation, nutriment is lost less, and gained sweet-and-sour sauce shelf lives are longer, while fragrant in taste is tasty and refreshing,
If tender crisp bamboo shoot, unique flavor are full of nutrition.
A kind of sweet and sour ginger preparation method of unique flavor proposed by the present invention, includes the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-dried and obtain pretreatment ginger；
S2, pretreatment ginger, collagen complex, honey, xylitol, salt are uniformly mixed, are pickled, on dring yard
It uniformly paves, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes its contraction bleach, and clear water washing is dried in the air
It is dry, vinegar, capsicum, sweet basil is then added and is uniformly mixed, sealing and standing obtains the sweet and sour ginger of unique flavor.
Preferably, in S1, fresh ginger is cleaned, its twig is gone, cleans up, is removed the peel, air-drying to water content is 15-
25wt% obtains pretreatment ginger.
Preferably, in S2, pretreatment ginger, collagen complex, honey, xylitol, salt is uniformly mixed, pickled
10-14h is uniformly paved on dring yard, and no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes it shrink change
White, clear water washs 2-4 times, dries, and vinegar, capsicum, sweet basil is then added and is uniformly mixed, obtains wind within sealing and standing 15-35 days
The unique sweet and sour ginger of taste.
Preferably, in S2, ginger, collagen complex, honey, xylitol, salt, vinegar, capsicum, sieve are pre-processed
The weight ratio of Le is 130-150：3-7：4-10：15-25：25-35：30-40：6-12：6-12.
Preferably, in S2, collagen complex is prepared using following technique：By oxidized starch, collagen, deionization
Water stirring, cooling, regulation system pH value are 7.2-8, and recombination anabena lipoxygenase stirring is added, and spray drying obtains collagen
Albumen composition.
Preferably, in the collagen complex preparation process of S2, oxidized starch, collagen, deionized water are stirred
20-30min, whipping temp are 75-85 DEG C.
Preferably, in the collagen complex preparation process of S2, it is cooled to 45-50 DEG C, regulation system pH value is 7.2-
8。
Preferably, in the collagen complex preparation process of S2, oxidized starch, collagen, deionized water, recombination fish
The weight ratio of raw meat algae lipoxygenase is 2-4：15-25：120-160：0.2-0.3.
Present invention process is simple, and convenient for operation, under conditions of not changing ginger original local flavor, nutriment is protected substantially
It stays, and gained sweet-and-sour sauce shelf lives are longer, while fragrant in taste is tasty and refreshing, if tender crisp bamboo shoot, unique flavor, nutrition are rich
Richness is convenient for sales promotion.
In collagen complex of the invention, oxidized starch can improve under certain condition with collagen cross-linking
The toughness of oxidized starch, and viscosity is good, by recombinating anabena lipoxidase enzyme crosslinking, not only green edible, Er Qieke
Plasticity is good；Fresh ginger is removed into twig part during the preparation process, through air-drying after with collagen complex, honey, wood
Sugar alcohol, salt compounding can not only lock nutriment inside ginger, and be convenient for honey, xylitol successively by pickling and being exposed to the sun
It is penetrated into inside dehydration ginger with salt, by rationally controlling cooperation, adds vinegar, capsicum, sweet basil cooperation, the mutually auxiliary phase of taste
At can not only keep the natural quality of pickled product, but also nutrition loss is few, in good taste, market prospects are very good.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of sweet and sour ginger preparation method of unique flavor, includes the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-drying to water content is 15wt%, is obtained pre-
Handle ginger；
S2,150kg pretreatment ginger, 3kg collagen complex, 10kg honey, 15kg xylitol, 35kg salt are mixed
It closes uniformly, pickles 10h, uniformly paved on dring yard, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes
Its contraction bleaches, and clear water washs 4 times, dries, and 30kg vinegar, 12kg capsicum, 6kg sweet basil is then added and is uniformly mixed, sealing
It stands 35 days and obtains the sweet and sour ginger of unique flavor.
Collagen complex is prepared using following technique：By 2kg oxidized starch, 25kg collagen, 120kg deionization
Water stirs 30min, and whipping temp is 75 DEG C, is cooled to 50 DEG C, and regulation system pH value is 7.2-8, and 0.2kg is added and recombinates anabena
Lipoxygenase stirs 4h, and spray drying obtains collagen complex.
Embodiment 2
A kind of sweet and sour ginger preparation method of unique flavor, includes the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-drying to water content is 25wt%, is obtained pre-
Handle ginger；
S2,130kg pretreatment ginger, 7kg collagen complex, 4kg honey, 15kg xylitol, 35kg salt are mixed
It closes uniformly, pickles 10h, uniformly paved on dring yard, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes
Its contraction bleaches, and clear water washs 4 times, dries, and 30kg vinegar, 12kg capsicum, 6kg sweet basil is then added and is uniformly mixed, sealing
It stands 35 days and obtains the sweet and sour ginger of unique flavor.
Collagen complex is prepared using following technique：By 2kg oxidized starch, 25kg collagen, 120kg deionization
Water stirs 30min, and whipping temp is 75 DEG C, is cooled to 50 DEG C, and regulation system pH value is 7.2-8, and 0.2kg is added and recombinates anabena
Lipoxygenase stirs 4h, and spray drying obtains collagen complex.
Embodiment 3
A kind of sweet and sour ginger preparation method of unique flavor, includes the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-drying to water content is 18wt%, is obtained pre-
Handle ginger；
S2,145kg pretreatment ginger, 4kg collagen complex, 8kg honey, 18kg xylitol, 32kg salt are mixed
It closes uniformly, pickles 11h, uniformly paved on dring yard, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes
Its contraction bleaches, and clear water washs 4 times, dries, and 33kg vinegar, 10kg capsicum, 8kg sweet basil is then added and is uniformly mixed, sealing
It stands 20-30 days and obtains the sweet and sour ginger of unique flavor.
Collagen complex is prepared using following technique：By 3.5kg oxidized starch, 18kg collagen, 150kg go from
Sub- water stirs 22min, and whipping temp is 82 DEG C, is cooled to 46 DEG C, and regulation system pH value is 7.2-8, and 0.28kg is added and recombinates fish
Raw meat algae lipoxygenase stirs 2.5h, and spray drying obtains collagen complex.
Embodiment 4
A kind of sweet and sour ginger preparation method of unique flavor, includes the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-drying to water content is 18-22wt%, is obtained
Pre-process ginger；
S2,145kg pretreatment ginger, 4kg collagen complex, 8kg honey, 18kg xylitol, 32kg salt are mixed
It closes uniformly, pickles 11h, uniformly paved on dring yard, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes
Its contraction bleaches, and clear water washs 4 times, dries, and 33kg vinegar, 10kg capsicum, 8kg sweet basil is then added and is uniformly mixed, sealing
It stands 30 days and obtains the sweet and sour ginger of unique flavor.
Collagen complex is prepared using following technique：By 2.5kg oxidized starch, 22kg collagen, 130kg go from
Sub- water stirs 28min, and whipping temp is 78 DEG C, is cooled to 48 DEG C, and regulation system pH value is 7.2-8, and 0.22kg is added and recombinates fish
Raw meat algae lipoxygenase stirs 3.5h, and spray drying obtains collagen complex.
Embodiment 5
A kind of sweet and sour ginger preparation method of unique flavor, includes the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-drying to water content is 20wt%, is obtained pre-
Handle ginger；
S2,140kg pretreatment ginger, 5kg collagen complex, 7kg honey, 20kg xylitol, 30kg salt are mixed
It closes uniformly, pickles 12h, uniformly paved on dring yard, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes
Its contraction bleaches, and clear water washs 3 times, dries, and 35kg vinegar, 9kg capsicum, 9kg sweet basil is then added and is uniformly mixed, seals quiet
Set the sweet and sour ginger for obtaining unique flavor for 25 days.
Collagen complex is prepared using following technique：By 3kg oxidized starch, 20kg collagen, 140kg deionization
Water stirs 25min, and whipping temp is 80 DEG C, is cooled to 47 DEG C, and regulation system pH value is 7.2-8, and 0.25kg is added and recombinates fish raw meat
Algae lipoxygenase stirs 3h, and spray drying obtains collagen complex.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of sweet and sour ginger preparation method of unique flavor, which is characterized in that include the following steps：
S1, fresh ginger is cleaned, goes its twig, cleans up, removed the peel, air-dried and obtain pretreatment ginger；
S2, pretreatment ginger, collagen complex, honey, xylitol, salt are uniformly mixed, are pickled, on dring yard uniformly
It paves, no accumulation, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes its contraction bleach, and clear water washing is dried, so
Vinegar, capsicum, sweet basil are added afterwards to be uniformly mixed, sealing and standing obtains the sweet and sour ginger of unique flavor.
2. the sweet and sour ginger preparation method of unique flavor according to claim 1, which is characterized in that in S1, fresh ginger is removed
It is miscellaneous, its twig is gone, is cleaned up, is removed the peel, air-drying to water content is 15-25wt%, obtains pretreatment ginger.
3. the sweet and sour ginger preparation method of unique flavor according to claim 1 or claim 2, which is characterized in that in S2, pretreatment is given birth to
Ginger, collagen complex, honey, xylitol, salt are uniformly mixed, and are pickled 10-14h, are uniformly paved on dring yard, no heap
Product, exposure in sunshine to contraction bleaches, then the exposure that turns over equally makes its contractions bleach, clear water washing 2-4 times, dry, then plus
Enter vinegar, capsicum, sweet basil to be uniformly mixed, obtains within sealing and standing 15-35 days the sweet and sour ginger of unique flavor.
4. the sweet and sour ginger preparation method of any one of -3 unique flavors according to claim 1, which is characterized in that pre- to locate in S2
Manage ginger, collagen complex, honey, xylitol, salt, vinegar, capsicum, sweet basil weight ratio be 130-150：3-7：
4-10：15-25：25-35：30-40：6-12：6-12.
5. the sweet and sour ginger preparation method of any one of -4 unique flavors according to claim 1, which is characterized in that in S2, collagen
Albumen composition is prepared using following technique：By oxidized starch, collagen, deionized water stirring, cooling, regulation system pH value
For 7.2-8, recombination anabena lipoxygenase stirring is added, spray drying obtains collagen complex.
6. the sweet and sour ginger preparation method of unique flavor according to claim 5, which is characterized in that the collagen complex of S2
In preparation process, oxidized starch, collagen, deionized water are stirred into 20-30min, whipping temp is 75-85 DEG C.
7. according to the sweet and sour ginger preparation method of the unique flavor of claim 5 or 6, which is characterized in that the collagen of S2 is multiple
It closes in object preparation process, is cooled to 45-50 DEG C, regulation system pH value is 7.2-8.
8. according to the sweet and sour ginger preparation method of any one of the claim 5-7 unique flavor, which is characterized in that the collagen egg of S2
In white compound preparation process, oxidized starch, collagen, deionized water, the weight ratio of recombination anabena lipoxygenase are
2-4：15-25：120-160：0.2-0.3.
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| CN201810574743.8A CN108850937A (en) | 2018-06-06 | 2018-06-06 | A kind of sweet and sour ginger preparation method of unique flavor |
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| CN201810574743.8A CN108850937A (en) | 2018-06-06 | 2018-06-06 | A kind of sweet and sour ginger preparation method of unique flavor |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766303A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Sweet-and-sour ginger production method |
| CN101766302A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Production method of soy preserved ginger |
| CN106072213A (en) * | 2016-07-20 | 2016-11-09 | 夏爱华 | The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry |
| CN107897473A (en) * | 2017-11-16 | 2018-04-13 | 安徽省阜阳鸿易得食品有限公司 | A kind of red sugar preparation method full of nutrition |
-
2018
- 2018-06-06 CN CN201810574743.8A patent/CN108850937A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766303A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Sweet-and-sour ginger production method |
| CN101766302A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Production method of soy preserved ginger |
| CN106072213A (en) * | 2016-07-20 | 2016-11-09 | 夏爱华 | The manufacture method that a kind of local flavor Rhizoma Zingiberis Recens is dry |
| CN107897473A (en) * | 2017-11-16 | 2018-04-13 | 安徽省阜阳鸿易得食品有限公司 | A kind of red sugar preparation method full of nutrition |
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Application publication date: 20181123 |
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