CN109259147A - 一种暖胃明目生姜的加工方法 - Google Patents
一种暖胃明目生姜的加工方法 Download PDFInfo
- Publication number
- CN109259147A CN109259147A CN201811139715.XA CN201811139715A CN109259147A CN 109259147 A CN109259147 A CN 109259147A CN 201811139715 A CN201811139715 A CN 201811139715A CN 109259147 A CN109259147 A CN 109259147A
- Authority
- CN
- China
- Prior art keywords
- ginger
- improving eyesight
- parts
- warm stomach
- processing method
- Prior art date
- 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.)
- Withdrawn
Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 103
- 235000008397 ginger Nutrition 0.000 title claims abstract description 103
- 241000234314 Zingiber Species 0.000 title claims abstract description 100
- 210000002784 stomach Anatomy 0.000 title claims abstract description 38
- 230000004438 eyesight Effects 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 63
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 22
- 239000011975 tartaric acid Substances 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 18
- 239000008367 deionised water Substances 0.000 claims abstract description 8
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 20
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 17
- 238000005554 pickling Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 241001127714 Amomum Species 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 244000062241 Kaempferia galanga Species 0.000 claims description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims 1
- 235000011083 sodium citrates Nutrition 0.000 claims 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004302 potassium sorbate Substances 0.000 description 5
- 229940069338 potassium sorbate Drugs 0.000 description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002513 implantation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种暖胃明目生姜的加工方法，包括以下步骤：S1、将嫩姜去皮，切成姜片，焯水，然后加入食盐与酒石酸进行腌制，得到物料A；S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；S3、将物料B与腌制料混合后腌制，然后包装，杀菌，得到暖胃明目生姜。本发明提出的一种暖胃明目生姜的加工方法，以生姜为主料，得到制品口感独特，营养丰富，具有良好的暖胃明目效果。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种暖胃明目生姜的加工方法。
背景技术
生姜原产于东南亚热带森林地区与我国中、南部，距今大约有3000多年的种植历史。生姜中含有非挥发性精油、姜酚、姜萜、水芹烯、莰烯、柠檬醛及沉香醇等，其味辛辣，能入肺、胃、脾经，具有增香提味以及发汗解毒、散寒、止呕及化痰等功效，广泛应用于食品及调味加工中。目前，生姜多以鲜食为主，保质期短，虽然市场上出现了多种含生姜的食品，但往往将生姜作为配料来添加，很少以生姜为主料，即使有些食品以生姜为主料，但存在口感一般，暖胃明目效果差的缺陷，无法满足消费者的需求。
发明内容
基于背景技术存在的技术问题，本发明提出了一种暖胃明目生姜的加工方法，以生姜为主料，得到制品口感独特，营养丰富，具有良好的暖胃明目效果。
本发明提出的一种暖胃明目生姜的加工方法，包括以下步骤：
S1、将嫩姜去皮，切成姜片，焯水，然后加入食盐与酒石酸进行腌制，得到物料A；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；
S3、将物料B与腌制料混合后腌制，然后包装，杀菌，得到暖胃明目生姜。
优选地，S1中，姜片厚度为1-1.5cm。
优选地，S1中，焯水时间为3-5min。
优选地，S1中，腌制过程如下：将焯水后的姜片置于空坛中，层层摊平，逐层按姜片重量8-12wt％的比例均匀散入食盐和酒石酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，室温下密封腌制6-8d。
优选地，食盐水的浓度为10-15wt％。
优选地，食盐和酒石酸的混合物中，食盐和酒石酸之间的重量比为10-15:2-3。
优选地，S2中，超声处理工艺参数如下：超声功率为120-160W，超声时间为15-22min。
优选地，S3中，腌制料按以下工艺进行制备：按重量份将20-30份黄酒加热至80-90℃，然后加入1-2份鲫鱼籽、2-4份豆豉粉、0.8-1.5份花椒粉、0.8-1.5份砂仁粉、1-2份山柰粉、1-2份决明子粉和1-2份枸杞粉，搅拌10-15min，冷却至室温，再加入0.1-0.2份柠檬酸钠、0.1-0.2份山梨酸钾、1.5-2.5份食盐、0.5-1份低聚果糖和6-12份豆瓣酱，搅拌，得到腌制料。
优选地，S3中，将物料B与腌制料以重量比为1:0.8-1.2混合，在15-20℃下密封腌制3-4d。
本发明中选用嫩姜，保证制品脆嫩、新鲜，对生姜去皮，切成姜片以及焯水，其中切成姜片有效增加生姜比表面积，减少生姜的腌制时间，便于腌制入味，而焯水不仅可以杀菌，还能降低生姜本身的辛辣味，同时改善生姜口感；再采用食盐与酒石酸进行腌制，腌制过程中注入食盐水，在高渗透压及酸性条件下有效抑制微生物生理活性，避免游离微生物的侵害，达到防腐保质的目的，有利于长期贮存，同时有效缓解生姜本身的辛辣味，使生姜味道柔和，具有独特的酸辣口感，减少对口腔及肠胃的刺激，同时改善肠胃功能，具有良好的开胃效果；再通过超声处理，对姜片实现良好的脱盐、脱辣效果，进一步缓解姜片的辛辣味及咸味，改善其口感，同时助于后续腌制过程中姜片对于腌制料的吸收；通过合理设置腌制料的制备工艺，腌制料中黄酒、鲫鱼籽、豆豉粉、花椒粉、砂仁粉、山柰粉、决明子、枸杞粉、柠檬酸钠、山梨酸钾、食盐、低聚果糖配合，其富含风味物质及营养成分，对物料B进行腌制时，起到营养增补剂及风味剂的作用，其腌制效率高，能快速入味，使得本发明制品兼具酸、甜、辣、咸口感，还有效提高生姜的香味，腌制过程中不仅有效保留了生姜的原有营养成分，还抑制有害物质的产生，腌制后的生姜保水率高，较传统腌制生姜具有丰富的口感，老少皆宜，同时腌制料中各组分配合，不仅丰富本发明制品营养，还赋予了本发明制品良好的开胃、润肠、温中、消食、明目、醒脑、醒脾等功效，并且提高本发明制品的性能稳定，延长保质期。本发明提出的一种暖胃明目生姜的加工方法，其加工方法简单，容易实施，以生姜为主料，不添加对人体有害的添加剂，腌制时间短，腌制效果佳，食用安全健康，不仅有效保留了生姜本身的营养，同时通过添加腌制料有效丰富本发明制品营养，且其口感独特，具有良好的暖胃明目效果，拆开即可食用，市场前景十分广阔。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种暖胃明目生姜的加工方法，包括以下步骤：
S1、将嫩姜去皮，切成姜片，焯水，然后加入食盐与酒石酸进行腌制，得到物料A；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；
S3、将物料B与腌制料混合后腌制，然后包装，杀菌，得到暖胃明目生姜。
实施例2
本发明提出的一种暖胃明目生姜的加工方法，包括以下步骤：
S1、将嫩姜去皮，切成厚度为1cm的姜片，焯水5min，将焯水后的姜片置于空坛中，层层摊平，逐层按姜片重量8wt％的比例均匀散入食盐和酒石酸的混合物，直至坛满，然后注入浓度为10wt％的食盐水至漫过顶层姜片，再用薄膜盖住坛口，室温下密封腌制6d，得到物料A；其中，食盐和酒石酸的混合物中，食盐和酒石酸之间的重量比为10:2；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为120W，超声时间为22min；
S3、将物料B与腌制料以重量比为1:0.8混合，在15℃下密封腌制4d，然后包装，杀菌，得到暖胃明目生姜；其中，腌制料按以下工艺进行制备：按重量份将20份黄酒加热至80℃，然后加入1份鲫鱼籽、2份豆豉粉、1.5份花椒粉、0.8份砂仁粉、2份山柰粉、1份决明子粉和1份枸杞粉，搅拌15min，冷却至室温，再加入0.1份柠檬酸钠、0.2份山梨酸钾、1.5份食盐、1份低聚果糖和6份豆瓣酱，搅拌，得到腌制料。
实施例3
本发明提出的一种暖胃明目生姜的加工方法，包括以下步骤：
S1、将嫩姜去皮，切成厚度为1.2cm的姜片，焯水4min，将焯水后的姜片置于空坛中，层层摊平，逐层按姜片重量10wt％的比例均匀散入食盐和酒石酸的混合物，直至坛满，然后注入浓度为12wt％的食盐水至漫过顶层姜片，再用薄膜盖住坛口，室温下密封腌制7d，得到物料A；其中，食盐和酒石酸的混合物中，食盐和酒石酸之间的重量比为12:2.5；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为150W，超声时间为20min；
S3、将物料B与腌制料以重量比为1:1混合，在18℃下密封腌制3.5d，然后包装，杀菌，得到暖胃明目生姜；其中，腌制料按以下工艺进行制备：按重量份将25份黄酒加热至86℃，然后加入1.5份鲫鱼籽、3份豆豉粉、1.2份花椒粉、1.2份砂仁粉、1.5份山柰粉、1.6份决明子粉和1.4份枸杞粉，搅拌12min，冷却至室温，再加入0.15份柠檬酸钠、0.15份山梨酸钾、2份食盐、0.8份低聚果糖和8份豆瓣酱，搅拌，得到腌制料。
实施例4
本发明提出的一种暖胃明目生姜的加工方法，包括以下步骤：
S1、将嫩姜去皮，切成厚度为1.5cm的姜片，焯水3min，将焯水后的姜片置于空坛中，层层摊平，逐层按姜片重量12wt％的比例均匀散入食盐和酒石酸的混合物，直至坛满，然后注入浓度为15wt％的食盐水至漫过顶层姜片，再用薄膜盖住坛口，室温下密封腌制8d，得到物料A；其中，食盐和酒石酸的混合物中，食盐和酒石酸之间的重量比为15:3；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为160W，超声时间为15min；
S3、将物料B与腌制料以重量比为1:1.2混合，在20℃下密封腌制3d，然后包装，杀菌，得到暖胃明目生姜；其中，腌制料按以下工艺进行制备：按重量份将30份黄酒加热至90℃，然后加入2份鲫鱼籽、4份豆豉粉、0.8份花椒粉、1.5份砂仁粉、1份山柰粉、2份决明子粉和2份枸杞粉，搅拌10min，冷却至室温，再加入0.2份柠檬酸钠、0.1份山梨酸钾、2.5份食盐、0.5份低聚果糖和12份豆瓣酱，搅拌，得到腌制料。
实施例5
本发明提出的一种暖胃明目生姜的加工方法，包括以下步骤：
S1、将嫩姜去皮，切成厚度为1.3cm的姜片，焯水4.5min，将焯水后的姜片置于空坛中，层层摊平，逐层按姜片重量9.5wt％的比例均匀散入食盐和酒石酸的混合物，直至坛满，然后注入浓度为14wt％的食盐水至漫过顶层姜片，再用薄膜盖住坛口，室温下密封腌制6.5d，得到物料A；其中，食盐和酒石酸的混合物中，食盐和酒石酸之间的重量比为14:2；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；其中，超声处理工艺参数如下：超声功率为140W，超声时间为18min；
S3、将物料B与腌制料以重量比为1:0.9混合，在16℃下密封腌制3.5d，然后包装，杀菌，得到暖胃明目生姜；其中，腌制料按以下工艺进行制备：按重量份将22份黄酒加热至88℃，然后加入1.2份鲫鱼籽、2.4份豆豉粉、0.9份花椒粉、0.9份砂仁粉、1.2份山柰粉、1.8份决明子粉和1.2份枸杞粉，搅拌14min，冷却至室温，再加入0.12份柠檬酸钠、0.12份山梨酸钾、1.8份食盐、0.6份低聚果糖和7.5份豆瓣酱，搅拌，得到腌制料。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种暖胃明目生姜的加工方法，其特征在于，包括以下步骤：
S1、将嫩姜去皮，切成姜片，焯水，然后加入食盐与酒石酸进行腌制，得到物料A；
S2、在物料A中捞出姜片，然后加入去离子水，经超声处理后取出晾晒，得到物料B；
S3、将物料B与腌制料混合后腌制，然后包装，杀菌，得到暖胃明目生姜。
2.根据权利要求1所述暖胃明目生姜的加工方法，其特征在于，S1中，姜片厚度为1-1.5cm。
3.根据权利要求1或2所述暖胃明目生姜的加工方法，其特征在于，S1中，焯水时间为3-5min。
4.根据权利要求1-3中任一项所述暖胃明目生姜的加工方法，其特征在于，S1中，腌制过程如下：将焯水后的姜片置于空坛中，层层摊平，逐层按姜片重量8-12wt％的比例均匀散入食盐和酒石酸的混合物，直至坛满，然后注入食盐水至漫过顶层姜片，再用薄膜盖住坛口，室温下密封腌制6-8d。
5.根据权利要求1-4中任一项所述暖胃明目生姜的加工方法，其特征在于，食盐水的浓度为10-15wt％。
6.根据权利要求1-5中任一项所述暖胃明目生姜的加工方法，其特征在于，食盐和酒石酸的混合物中，食盐和酒石酸之间的重量比为10-15:2-3。
7.根据权利要求1-6中任一项所述暖胃明目生姜的加工方法，其特征在于，S2中，超声处理工艺参数如下：超声功率为120-160W，超声时间为15-22min。
8.根据权利要求1-7中任一项所述暖胃明目生姜的加工方法，其特征在于，S3中，腌制料按以下工艺进行制备：按重量份将20-30份黄酒加热至80-90℃，然后加入1-2份鲫鱼籽、2-4份豆豉粉、0.8-1.5份花椒粉、0.8-1.5份砂仁粉、1-2份山柰粉、1-2份决明子粉和1-2份枸杞粉，搅拌10-15min，冷却至室温，再加入0.1-0.2份柠檬酸钠、0.1-0.2份山梨酸钾、1.5-2.5份食盐、0.5-1份低聚果糖和6-12份豆瓣酱，搅拌，得到腌制料。
9.根据权利要求1-8中任一项所述暖胃明目生姜的加工方法，其特征在于，S3中，将物料B与腌制料以重量比为1:0.8-1.2混合，在15-20℃下密封腌制3-4d。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811139715.XA CN109259147A (zh) | 2018-09-28 | 2018-09-28 | 一种暖胃明目生姜的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811139715.XA CN109259147A (zh) | 2018-09-28 | 2018-09-28 | 一种暖胃明目生姜的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259147A true CN109259147A (zh) | 2019-01-25 |
Family
ID=65198772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811139715.XA Withdrawn CN109259147A (zh) | 2018-09-28 | 2018-09-28 | 一种暖胃明目生姜的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259147A (zh) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686962A (zh) * | 2015-02-13 | 2015-06-10 | 诸城万洋食品有限公司 | 一种适用于糖尿病患者的酸甜嫩姜片的生产方法 |
| CN105077043A (zh) * | 2014-05-06 | 2015-11-25 | 徐斌 | 酸味姜片的加工方法 |
| CN105249358A (zh) * | 2015-10-19 | 2016-01-20 | 渤海大学 | 一种特色生姜即食小菜及其制备方法 |
| CN105310033A (zh) * | 2015-11-03 | 2016-02-10 | 渤海大学 | 一种生姜开胃即食小菜及其制备方法 |
| CN106072213A (zh) * | 2016-07-20 | 2016-11-09 | 夏爱华 | 一种风味生姜干的制作方法 |
-
2018
- 2018-09-28 CN CN201811139715.XA patent/CN109259147A/zh not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077043A (zh) * | 2014-05-06 | 2015-11-25 | 徐斌 | 酸味姜片的加工方法 |
| CN104686962A (zh) * | 2015-02-13 | 2015-06-10 | 诸城万洋食品有限公司 | 一种适用于糖尿病患者的酸甜嫩姜片的生产方法 |
| CN105249358A (zh) * | 2015-10-19 | 2016-01-20 | 渤海大学 | 一种特色生姜即食小菜及其制备方法 |
| CN105310033A (zh) * | 2015-11-03 | 2016-02-10 | 渤海大学 | 一种生姜开胃即食小菜及其制备方法 |
| CN106072213A (zh) * | 2016-07-20 | 2016-11-09 | 夏爱华 | 一种风味生姜干的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100409767C (zh) | 一种牛肉干的制备方法 | |
| CN103315325B (zh) | 一种卤牛肉及其制作方法 | |
| CN103815325B (zh) | 一种复合海肠调味品 | |
| CN104872662A (zh) | 一种鲜嫩保健牛肉酱及其制作方法 | |
| CN105995669B (zh) | 一种绿色即食芥末牡蛎食品及其加工方法 | |
| CN102726752A (zh) | 牛肉的含气调理加工方法 | |
| CN101984858A (zh) | 一种开背鱼的制备方法 | |
| CN106562285A (zh) | 一种保健黄桃罐头的加工方法 | |
| CN103141814B (zh) | 一种小鱼辣椒酱及其制备方法 | |
| CN109875007B (zh) | 一种无盐盐菜的加工工艺 | |
| KR20100124042A (ko) | 매실물갓김치의 제조방법 | |
| CN109393423B (zh) | 一种卤制克氏原螯虾的卤料及制备方法 | |
| CN106805140A (zh) | 一种果香味鸡汁福袋 | |
| KR20210044949A (ko) | 키토산이 풍부한 칠게와 양념 소스를 이용하여 제조된 칠게장 및 그 제조방법 | |
| CN109259147A (zh) | 一种暖胃明目生姜的加工方法 | |
| KR101173889B1 (ko) | 건조해산물 식해 제조방법 및 이로부터 제조된 건조해산물 식해 | |
| CN101999438A (zh) | 淡水鱼鱼块的含气调理加工方法 | |
| KR101913728B1 (ko) | 돼지감자 장아찌의 제조방법 및 그 방법에 의한 돼지감자 장아찌 | |
| JP2561171B2 (ja) | おろしソースの製造方法 | |
| CN103621956A (zh) | 一种保鲜苔干及其制作方法 | |
| CN107259466A (zh) | 一种百香果椰子冻及其加工方法 | |
| CN104172051B (zh) | 一种风味酸汤蘸水及其制作方法 | |
| KR20140076006A (ko) | 죽순을 이용한 초고추장 제조방법 | |
| KR20190006650A (ko) | 양념 게장용 소스의 제조방법 | |
| CN105851892A (zh) | 即食蹄髈及其生产方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190125 |
|
| WW01 | Invention patent application withdrawn after publication |