CN109349400A - A kind of processing method of low sugar ginger dried meat - Google Patents
A kind of processing method of low sugar ginger dried meat Download PDFInfo
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- CN109349400A CN109349400A CN201811158257.4A CN201811158257A CN109349400A CN 109349400 A CN109349400 A CN 109349400A CN 201811158257 A CN201811158257 A CN 201811158257A CN 109349400 A CN109349400 A CN 109349400A
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- China
- Prior art keywords
- ginger
- ginger splices
- salt
- splices
- dried meat
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a kind of processing methods of low sugar ginger dried meat, are related to Preserved produciton technical field, comprising the following steps: be sliced ginger；Ginger splices is impregnated with 8% salt water containing citric acid, the salt for accounting for the 2-3% of salt water and ginger splices gross mass is then added, impregnates, adds the salt of 1-2%, is impregnated, the salt of 1-2% is added, ginger splices is taken out in spontaneous fermentation；Ginger splices is put into blanching in boiling water, takes out, drains；It is put into the sucrose for accounting for ginger splices initial mass 60-70% into ginger splices, mixes thoroughly, sugaring；The carragheen of the sodium alginate and 0.05-0.1% that account for ginger splices initial mass 0.1-0.3% is added into the ginger splices after sugaring, it is candy, it takes out；Ginger splices is first baked to moisture content 35-45% using heating, then uses and is dried under vacuum to moisture content 25-30%.The ginger dried meat color that the present invention processes is bright orange, and color is good, full appearance, and infiltration sugar is more abundant, and sweet taste is uniform, and internal acid is weaker, and sugar content is lower, and quality is good, there is good health value.
Description
Technical field
The present invention relates to technical field more particularly to a kind of processing methods of low sugar ginger dried meat.
Background technique
Ginger has plantation in the most areas in China, and resource is extremely wide.Ginger remove containing zingerone, zingerol,
Other than ginger oil, also contain protein, sugar and fat, in addition there are calcium, phosphorus necessary to human body, iron, carrotene, thiamine, cores
The nutritional ingredients such as flavine, niacin, Vitamin C bolt and inorganic salts, not only can be used as flavouring and condiment increases the beauty of dish
Outside taste, also it is put into National Pharmacopeia, has effects that dispelling cold, clearing damp, warm stomach, accelerates the plurality of health care functions such as blood circulation.The people
Between have: " early eat three pieces ginger, be better than drink ginseng soup ", " winter eats the radish summer and eats ginger, prescribes without doctor ", " a piece of ginger, surpasses pellet
The sayings such as side ", " one glass of ginger decoction, old and young health ", all illustrate the medical value of ginger.In diet, if can often arrange in pairs or groups
Some gingers and its manufactured goods can not only increase appetite, also highly beneficial to health care.
Current market sales of ginger product mainly has sweet and sour ginger, sugared ice ginger, ginger dried meat, marinated ginger, sauced ginger, ginger hot food
Equal series of products.Wherein, ginger dried meat not only has good medical value, and has good flavor and taste, but current market
On ginger dried meat that there are colors is dark yellow, it is internal it is harder, acid is obvious, seeps the disadvantages of sugar is insufficient, bad so as to cause mouthfeel, and
Sugar content is higher, is unfavorable for human health.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of processing method of low sugar ginger dried meat, processing
Ginger dried meat color is bright orange, full appearance, and infiltration sugar is more abundant, and sweet taste is uniform, and internal acid is weaker, and sugar content is lower, and quality is good.
A kind of processing method of low sugar ginger dried meat proposed by the present invention, comprising the following steps:
S1, the fresh and tender ginger of selection, clean up, remove the peel, slice；
S2, ginger splices is impregnated with 8% salt water containing citric acid, is then added the 2-3%'s for accounting for salt water and ginger splices gross mass
Salt impregnates, adds the salt of 1-2%, impregnates, adds the salt of 1-2%, then spontaneous fermentation, takes out ginger splices；
S3, ginger splices is put into blanching in boiling water, takes out, drains；
S4, it is put into the sucrose for accounting for ginger splices initial mass 60-70% into ginger splices, mixes thoroughly, sugaring；
S5, the sodium alginate and 0.05-0.1% for accounting for ginger splices initial mass 0.1-0.3% are added into the ginger splices after sugaring
Carragheen, it is candy, take out；
S6, ginger splices is first baked to moisture content 35-45% using heating, then uses and is dried under vacuum to moisture content 25-30%.
Preferably, in S1, it is cut into the ginger splices of 3-6mm thickness.
Preferably, in S2, ginger splices 10-15h is impregnated with 8% salt water containing 0.1-0.3% citric acid, is then added and accounts for salt
The salt of water and the 2-3% of ginger splices gross mass impregnates 6-10h, adds the salt of 1-2%, impregnates 6-10h, adds 1-2%
Salt, then spontaneous fermentation 2-3d.
Preferably, in S3, blanching 5-10min.
Preferably, in S4, during which sugaring 2-3d is turned 2-3 times.
Preferably, in S5, candy 30-50min.
Preferably, in S6, heating baking is first to be warming up to 40 DEG C, keeps the temperature 20-30min, then proceedes to be warming up to 50 DEG C, protect
Warm 20-30min, then 60 DEG C of dryings are warming up to moisture content 35-45%；
Preferably, in S6, vacuum drying temperature is 60-65 DEG C.
Ginger dried meat made from above-mentioned processing method is utilized the invention also provides a kind of.
The utility model has the advantages that the invention proposes a kind of processing methods of low sugar ginger dried meat to be cut into using fresh and tender ginger as raw material
Thicker sheet, compared to thin slice, meat is abundant, and mouthfeel is more pleasant；Using the salt bubble ginger containing citric acid, then stage by stage
The concentration that salt improves salt water, one side citric acid and salt water mating reaction are supplemented, has good color-protecting function, on the other hand adopts
With the marinating method, silk in the disconnected ginger splices that can salt down, softening tissue, the meat after spontaneous fermentation is translucent, mouthfeel
Crisp sweet tea is conducive to abundant, the uniform infiltration sugar of subsequent ginger splices；Peppery rear progress sugaring is moved back into ginger splices blanching, and the ginger of sugaring is straight
It taps into that row is candy, the composite colloid of a small amount of sodium alginate and carragheen composition is added thereto, so that preserved fruit sugar content is reduced,
It no longer needs to additionally add sucrose during candy, while controlling the candy time, seep sugar sufficiently, obtain the good low sugar ginger of plumpness
Piece；It combines and ginger splices is dried using heating baking and vacuum drying, wherein heating baking can quickly remove ginger splices table
Face moisture more can be dried quickly to moisture content 35-45%, then using vacuum drying cooperation, so that the water inside ginger
Divide removing, two kinds of drying modes match and can reduce energy consumption, and the color and quality of obtained ginger are preferable.What the present invention processed
Ginger dried meat color is bright orange, and color is good, full appearance, seep sugar it is more abundant, sweet taste is uniform, and internal acid is weaker, sugar content compared with
Low, quality is good, there is good health value.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of processing method of low sugar ginger dried meat proposed by the present invention, comprising the following steps:
S1, the fresh and tender ginger of selection, clean up, remove the peel, be cut into the ginger splices of 3mm thickness；
S2, ginger splices 10h is impregnated with 8% salt water containing 0.1% citric acid, is then added and accounts for salt water and ginger splices gross mass
2% salt impregnates 6h, adds 2% salt, impregnates 6h, adds 1% salt, then spontaneous fermentation 2d, takes out ginger
Piece；
S3, ginger splices is put into blanching 5min in boiling water, takes out, drains；
S4, it is put into the sucrose for accounting for ginger splices initial mass 60% into ginger splices, mixes thoroughly, during which sugaring 2d is turned 2 times；
S5, the carragheen that the sodium alginate and 0.1% that account for ginger splices initial mass 0.1% are added into the ginger splices after sugaring,
Candy 30min takes out；
S6, ginger splices is first toasted into drying using heating, is first to be warming up to 40 DEG C, keeps the temperature 20min, then proceed to be warming up to 50
DEG C, 20min is kept the temperature, then be warming up to 60 DEG C of dryings to moisture content 35%, then use vacuum drying and dry at 60 DEG C to moisture content
25%.
Embodiment 2
A kind of processing method of low sugar ginger dried meat proposed by the present invention, comprising the following steps:
S1, the fresh and tender ginger of selection, clean up, remove the peel, be cut into the ginger splices of 6mm thickness；
S2, ginger splices 15h is impregnated with 8% salt water containing 0.3% citric acid, is then added and accounts for salt water and ginger splices gross mass
3% salt impregnates 10h, adds 2% salt, impregnates 10h, adds 1% salt, then spontaneous fermentation 3d, takes out
Ginger splices；
S3, ginger splices is put into blanching 10min in boiling water, takes out, drains；
S4, it is put into the sucrose for accounting for ginger splices initial mass 70% into ginger splices, mixes thoroughly, during which sugaring 3d is turned 3 times；
S5, the carragheen that the sodium alginate and 0.05% that account for ginger splices initial mass 0.3% are added into the ginger splices after sugaring,
Candy 50min takes out；
S6, ginger splices is first toasted into drying using heating, is first to be warming up to 40 DEG C, keeps the temperature 30min, then proceed to be warming up to 50
DEG C, 30min is kept the temperature, then be warming up to 60 DEG C of dryings to moisture content 45%, then use vacuum drying and dry at 65 DEG C to moisture content
30%.
Embodiment 3
A kind of processing method of low sugar ginger dried meat proposed by the present invention, comprising the following steps:
S1, the fresh and tender ginger of selection, clean up, remove the peel, be cut into the ginger splices of 4mm thickness；
S2, ginger splices 12h is impregnated with 8% salt water containing 0.15% citric acid, is then added and accounts for salt water and ginger splices gross mass
2.5% salt, impregnate 7h, add 1.5% salt, impregnate 7h, add 1% salt, then spontaneous fermentation
60h takes out ginger splices；
S3, ginger splices is put into blanching 7min in boiling water, takes out, drains；
S4, it is put into the sucrose for accounting for ginger splices initial mass 65% into ginger splices, mixes thoroughly, during which sugaring 2d is turned 2 times；
S5, the carragheen that the sodium alginate and 0.07% that account for ginger splices initial mass 0.2% are added into the ginger splices after sugaring,
Candy 40min takes out；
S6, drying: by ginger splices first using heating baking drying, it is first to be warming up to 40 DEG C, keeps the temperature 25min, then proceed to rise
Temperature keeps the temperature 25min to 50 DEG C, then is warming up to 60 DEG C of dryings to moisture content 40%, then use vacuum drying and dries extremely at 60 DEG C
Moisture content 27%.
Embodiment 4
A kind of processing method of low sugar ginger dried meat proposed by the present invention, comprising the following steps:
S1, the fresh and tender ginger of selection, clean up, remove the peel, be cut into the ginger splices of 5mm thickness；
S2, ginger splices 13h is impregnated with 8% salt water containing 0.25% citric acid, is then added and accounts for salt water and ginger splices gross mass
3% salt, impregnate 8h, add 1.5% salt, impregnate 10h, add 1% salt, then spontaneous fermentation 66h,
Take out ginger splices；
S3, ginger splices is put into blanching 8min in boiling water, takes out, drains；
S4, it is put into the sucrose for accounting for ginger splices initial mass 68% into ginger splices, mixes thoroughly, during which sugaring 3d is turned 3 times；
S5, the OK a karaoke club that the sodium alginate and 0.06% that account for ginger splices initial mass 0.25% are added into the ginger splices after sugaring
Glue, candy 45min take out；
S6, drying: by ginger splices first using heating baking drying, it is first to be warming up to 40 DEG C, keeps the temperature 20min, then proceed to rise
Temperature keeps the temperature 30min to 50 DEG C, then is warming up to 60 DEG C of dryings to moisture content 42%, then use vacuum drying and dries extremely at 62 DEG C
Moisture content 28%.
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 (9)
1. a kind of processing method of low sugar ginger dried meat, which comprises the following steps:
S1, the fresh and tender ginger of selection, clean up, remove the peel, slice；
S2, ginger splices is impregnated with 8% salt water containing citric acid, the salt for accounting for the 2-3% of salt water and ginger splices gross mass is then added,
It impregnates, adds the salt of 1-2%, impregnate, add the salt of 1-2%, then spontaneous fermentation, take out ginger splices；
S3, ginger splices is put into blanching in boiling water, takes out, drains；
S4, it is put into the sucrose for accounting for ginger splices initial mass 60-70% into ginger splices, mixes thoroughly, sugaring；
S5, the card that the sodium alginate and 0.05-0.1% that account for ginger splices initial mass 0.1-0.3% are added into the ginger splices after sugaring
Glue is drawn, it is candy, it takes out；
S6, ginger splices is first baked to moisture content 35-45% using heating, then uses and is dried under vacuum to moisture content 25-30%.
2. the processing method of low sugar ginger dried meat according to claim 1, which is characterized in that in S1, be cut into the ginger of 3-6mm thickness
Piece.
3. the processing method of low sugar ginger dried meat according to claim 1 or 2, which is characterized in that in S2, with containing 0.1-
8% salt water of 0.3% citric acid impregnates ginger splices 10-15h, and the salt for accounting for the 2-3% of salt water and ginger splices gross mass, leaching is then added
6-10h is steeped, the salt of 1-2% is added, 6-10h is impregnated, adds the salt of 1-2%, then spontaneous fermentation 2-3d.
4. the processing method of low sugar ginger dried meat according to claim 1 to 3, which is characterized in that in S3, blanching 5-
10min。
5. the processing method of low sugar ginger dried meat according to claim 1 to 4, which is characterized in that in S4, sugaring 2-3d, the phase
Between turn 2-3 times.
6. the processing method of -5 any low sugar ginger dried meat according to claim 1, which is characterized in that in S5, candy 30-
50min。
7. the processing method of -6 any low sugar ginger dried meat according to claim 1, which is characterized in that in S6, heating baking is
40 DEG C are first warming up to, 20-30min is kept the temperature, then proceedes to be warming up to 50 DEG C, keeps the temperature 20-30min, then be warming up to 60 DEG C of dryings extremely
Moisture content 35-45%.
8. the processing method of -7 any low sugar ginger dried meat according to claim 1, which is characterized in that in S6, vacuum drying temperature
Degree is 60-65 DEG C.
9. a kind of preserved fruit is prepared by any one of claim 1-8 the method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811158257.4A CN109349400A (en) | 2018-09-30 | 2018-09-30 | A kind of processing method of low sugar ginger dried meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811158257.4A CN109349400A (en) | 2018-09-30 | 2018-09-30 | A kind of processing method of low sugar ginger dried meat |
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| Publication Number | Publication Date |
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| CN109349400A true CN109349400A (en) | 2019-02-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226660A (en) * | 2019-05-16 | 2019-09-13 | 云南万兴隆生物科技集团有限公司 | A kind of ecosystem ginger preserved fruit and its processing technology |
-
2018
- 2018-09-30 CN CN201811158257.4A patent/CN109349400A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226660A (en) * | 2019-05-16 | 2019-09-13 | 云南万兴隆生物科技集团有限公司 | A kind of ecosystem ginger preserved fruit and its processing technology |
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Application publication date: 20190219 |
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