CN108851013A - A kind of preparation method reducing sauced ginger acid - Google Patents
A kind of preparation method reducing sauced ginger acid Download PDFInfo
- Publication number
- CN108851013A CN108851013A CN201810573980.2A CN201810573980A CN108851013A CN 108851013 A CN108851013 A CN 108851013A CN 201810573980 A CN201810573980 A CN 201810573980A CN 108851013 A CN108851013 A CN 108851013A
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- CN
- China
- Prior art keywords
- ginger
- sauced
- sauce
- preparation
- acid
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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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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Abstract
Sauced ginger is that fresh vegetables is carried out to desalination after salted, then it is impregnated with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce, it is with unique flavor, salty moderate, the tender and crisp faint scent of sweet tea, sauce taste are strong, help to digest, functions of intestines and stomach can also be adjusted, it is deep throughout the year to be liked by the majority of consumers, but there are pungent highly seasoned, and the serious defect of nutrition loss.The invention discloses a kind of preparation methods for reducing sauced ginger acid, include the following steps：Ginger, carrot are cut into sheet, salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, pimiento, oyster sauce, thyme, tsaoko powder, cloves, water is added, is cooked, cooling, sealed pickling obtains sauced ginger.The preparation method proposed by the present invention for reducing sauced ginger acid, gained sauced ginger had not only remained the beneficiating ingredient of ginger, but also can cover the acid of ginger, and long shelf-life is convenient, and nutrition loss is few, and sharp and clear palatable, in good taste.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of preparation methods for reducing sauced ginger acid.
Background technique
Sauced ginger is that fresh vegetables is carried out to desalination after salted, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping
It forms, with unique flavor, salty moderate, the tender and crisp faint scent of sweet tea, sauce taste are strong, help to digest, can also adjust stomach function
Can, it is deep throughout the year to be liked by the majority of consumers, but there are pungent highly seasoned, and the serious defect of nutrition loss.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation sides for reducing sauced ginger acid
Method, gained sauced ginger had not only remained the beneficiating ingredient of ginger, but also can cover the acid of ginger, and long shelf-life is convenient, battalion
It supports and is lost less, and is sharp and clear palatable, it is in good taste.
A kind of preparation method reducing sauced ginger acid proposed by the present invention, includes the following steps：By ginger, carrot
It is cut into sheet, salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, pimiento, oyster sauce, thyme, tsaoko powder, fourth is added
Fragrant, water cooks, cooling, and sealed pickling obtains sauced ginger.
Preferably, brew time 2-4min.
Preferably, it is cooled to room temperature.
Preferably, the sealed pickling time is 10-14 days.
Preferably, in ginger, carrot, salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, pimiento, oyster sauce, hundred
Perfume, tsaoko powder, cloves, water weight ratio be 140-160：40-60：30-40：3-6：20-30：8-16：10-18：15-25：4-
8：2-4：4-8：2-4：2-4：350-450.
Gained sauced ginger long shelf-life of the invention, convenient, nutrition loss is few, and sharp and clear palatable, in good taste, is suitable for
Any age bracket crowd uses, and can not only be added during cooking, but also direct-edible, is not limited by area and season.
The present invention after cooperation carrot slice, by boiling in short-term, can not only retain ginger, carrot using ginger as major ingredient
Nutriment abundant, nutriment are lost few, and are easily digested absorptions, and physiological activity value is high, cooperate salt, horseradish,
White granulated sugar, yellow rice wine, mature vinegar, peanut oil, pimiento, oyster sauce, thyme, tsaoko powder, cloves effect, had both remained the beneficial of ginger
Ingredient, and the acid of ginger can be covered, it can promote edible.
For the present invention when temperature is 0-15 DEG C, the quality guarantee period is 3 years；When temperature is 15-20 DEG C, the quality guarantee period is 18
Month；When temperature is 20-25 DEG C, the quality guarantee period is 1 year；When temperature is 30-35 DEG C, the quality guarantee period is 10 months.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method reducing sauced ginger acid, includes the following steps：140kg ginger, 60kg carrot are cut into
Sheet, be added 30kg salt, 6kg horseradish, 20kg white granulated sugar, 16kg yellow rice wine, 10kg mature vinegar, 25kg peanut oil, 4kg pimiento,
4kg oyster sauce, 4kg thyme, 4kg tsaoko powder, 2kg cloves, 450kg water cook 2min, are cooled to room temperature, sealed pickling 14 days
Obtain sauced ginger.
Embodiment 2
A kind of preparation method reducing sauced ginger acid, includes the following steps：160kg ginger, 40kg carrot are cut into
Sheet, be added 40kg salt, 3kg horseradish, 30kg white granulated sugar, 8kg yellow rice wine, 18kg mature vinegar, 15kg peanut oil, 8kg pimiento,
2kg oyster sauce, 8kg thyme, 2kg tsaoko powder, 4kg cloves, 350kg water cook 4min, are cooled to room temperature, sealed pickling 10 days
Obtain sauced ginger.
Embodiment 3
A kind of preparation method reducing sauced ginger acid, includes the following steps：145kg ginger, 55kg carrot are cut into
Sheet, be added 33kg salt, 5kg horseradish, 22kg white granulated sugar, 14kg yellow rice wine, 12kg mature vinegar, 22kg peanut oil, 5kg pimiento,
3.5kg oyster sauce, 5kg thyme, 3.5kg tsaoko powder, 2.5kg cloves, 420kg water cook 2.5min, are cooled to room temperature, and seal
Obtain sauced ginger within marinated 13 days.
Embodiment 4
A kind of preparation method reducing sauced ginger acid, includes the following steps：155kg ginger, 45kg carrot are cut into
Sheet, be added 37kg salt, 4kg horseradish, 28kg white granulated sugar, 10kg yellow rice wine, 16kg mature vinegar, 18kg peanut oil, 7kg pimiento,
2.5kg oyster sauce, 7kg thyme, 2.5kg tsaoko powder, 3.5kg cloves, 380kg water cook 3.5min, are cooled to room temperature, and seal
Obtain sauced ginger within marinated 11 days.
Embodiment 5
A kind of preparation method reducing sauced ginger acid, includes the following steps：140kg ginger, 50kg carrot are cut into
It is red peppery that 35kg salt, 4.5kg horseradish, 25kg white granulated sugar, 12kg yellow rice wine, 14kg mature vinegar, 20kg peanut oil, 6kg is added in sheet
Green pepper, 3kg oyster sauce, 6kg thyme, 3kg tsaoko powder, 3kg cloves, 400kg water cook 3min, are cooled to room temperature, sealed pickling 12
It obtains sauced ginger.
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 (5)
1. a kind of preparation method for reducing sauced ginger acid, which is characterized in that include the following steps：Ginger, carrot are cut into
Salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, pimiento, oyster sauce, thyme, tsaoko powder, cloves, water is added in sheet,
It cooks, cooling, sealed pickling obtains sauced ginger.
2. reducing the preparation method of sauced ginger acid according to claim 1, which is characterized in that brew time 2-
4min。
3. the preparation method according to claim 1 or claim 2 for reducing sauced ginger acid, which is characterized in that be cooled to room temperature.
4. any one of -3 preparation method for reducing sauced ginger acid according to claim 1, which is characterized in that sealed pickling
Time is 10-14 days.
5. any one of -4 preparation method for reducing sauced ginger acid according to claim 1, which is characterized in that ginger, Hu
Radish, salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, pimiento, oyster sauce, thyme, tsaoko powder, cloves, water weight
Than for 140-160：40-60：30-40：3-6：20-30：8-16：10-18：15-25：4-8：2-4：4-8：2-4：2-4：350-
450。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810573980.2A CN108851013A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method reducing sauced ginger acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810573980.2A CN108851013A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method reducing sauced ginger acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108851013A true CN108851013A (en) | 2018-11-23 |
Family
ID=64337225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810573980.2A Withdrawn CN108851013A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method reducing sauced ginger acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108851013A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316630A (en) * | 2022-08-24 | 2022-11-11 | 代伟 | Novel ginger roll and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN105029320A (en) * | 2015-08-31 | 2015-11-11 | 朱爱群 | Sauce ginger slices and processing method thereof |
| CN107889920A (en) * | 2017-11-10 | 2018-04-10 | 青岛胶平食品有限公司 | A kind of ginger splices handling process and its additive |
-
2018
- 2018-06-06 CN CN201810573980.2A patent/CN108851013A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN105029320A (en) * | 2015-08-31 | 2015-11-11 | 朱爱群 | Sauce ginger slices and processing method thereof |
| CN107889920A (en) * | 2017-11-10 | 2018-04-10 | 青岛胶平食品有限公司 | A kind of ginger splices handling process and its additive |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316630A (en) * | 2022-08-24 | 2022-11-11 | 代伟 | Novel ginger roll and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181123 |
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| WW01 | Invention patent application withdrawn after publication |