CN112401047A - 一种生姜暖胃蜜饯肠生产方法 - Google Patents
一种生姜暖胃蜜饯肠生产方法 Download PDFInfo
- Publication number
- CN112401047A CN112401047A CN202011317346.6A CN202011317346A CN112401047A CN 112401047 A CN112401047 A CN 112401047A CN 202011317346 A CN202011317346 A CN 202011317346A CN 112401047 A CN112401047 A CN 112401047A
- Authority
- CN
- China
- Prior art keywords
- ginger
- tender
- preserved fruit
- stomach
- warming
- 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.)
- Pending
Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 135
- 235000008397 ginger Nutrition 0.000 title claims abstract description 135
- 241000234314 Zingiber Species 0.000 title claims abstract description 133
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 235000013580 sausages Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 238000010792 warming Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 19
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 210000002784 stomach Anatomy 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 240000004922 Vigna radiata Species 0.000 claims abstract description 12
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 12
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 12
- 238000009923 sugaring Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 10
- 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 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000013804 distarch phosphate Nutrition 0.000 claims abstract description 9
- 239000001245 distarch phosphate Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 210000004072 lung Anatomy 0.000 abstract description 7
- 210000000952 spleen Anatomy 0.000 abstract description 7
- 206010011224 Cough Diseases 0.000 abstract description 6
- 230000007812 deficiency Effects 0.000 abstract description 6
- 208000002193 Pain Diseases 0.000 abstract description 4
- 230000002829 reductive effect Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 208000005392 Spasm Diseases 0.000 abstract description 2
- 206010043268 Tension Diseases 0.000 abstract description 2
- 208000006673 asthma Diseases 0.000 abstract description 2
- 208000013116 chronic cough Diseases 0.000 abstract description 2
- 230000027119 gastric acid secretion Effects 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 238000009740 moulding (composite fabrication) Methods 0.000 description 3
- 230000008855 peristalsis Effects 0.000 description 3
- 208000011580 syndromic disease Diseases 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 239000001841 zingiber officinale Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000048470 Dixin Human genes 0.000 description 1
- 108700037673 Dixin Proteins 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 235000000665 Lycianthes asarifolia Nutrition 0.000 description 1
- 241000866517 Lycianthes asarifolia Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供了一种生姜暖胃蜜饯肠生产方法，所述配料有绿豆粉和豌豆粉，所述辅料有淀粉、食用碘盐、白糖、饴糖和蜂蜜，所述添加剂有乙酰化二淀粉磷酸酯、香辛料和山梨酸钾，所述嫩姜挑选外表无损伤坏点的新鲜嫩姜，所述嫩姜进行清洗消毒，粉碎、糖渍，添加添加剂，灌装，完成蜜饯肠的生产。本发明生姜暖胃蜜饯肠中添加的饴糖具有补脾益气、缓急止痛、润肺止咳，治疗脾胃气虚、中焦虚寒、肺虚久咳、气短气喘等，蜂蜜对胃肠功能有调节作用，可使胃酸分泌正常。蜂蜜还可缓解神经紧张，促进睡眠，并有一定的止痛作用，且采用真空糖渍工艺，在负压状态下进行糖渍和腌渍，能够极大缩短糖渍和腌渍的时间，有效的降低时间和成本，有效提升产量。
Description
技术领域
本发明属于生姜蜜饯肠生产技术领域，尤其是涉及一种生姜暖胃蜜饯肠生产方法。
背景技术
生姜是姜科多年生草本植物姜的新鲜根茎，别名有姜根、百辣云、勾装指、因地辛、炎凉小子、鲜生姜。姜的根茎(干姜)、栓皮(姜皮)、叶(姜叶)均可入药。生姜味辛，性微温。归肺、脾、胃经。具有解表散寒、温中止呕、温肺止咳、解毒的功效，常用于风寒感冒，脾胃寒症，胃寒呕吐，肺寒咳嗽，解鱼蟹毒，吃生姜还能起到抗衰老和抑制肿瘤作用，因为生姜中所含的姜辣素和二苯基庚烷类化合物的结构均具有很强的抗氧化和清除自由基作用，老年人常吃生姜可除“老人斑”。生姜还具有开胃健脾，促进食欲的功效，在炎热的夏天，因为人体唾液、胃液分泌会减少，因而影响食欲，如果饭前吃几片生姜，可刺激唾液、胃液和消化液的分泌，增加胃肠蠕动，增进食欲，这就是人们常说的“饭不香，吃生姜”的道理。在炎热的气温下吃一些生姜能起到兴奋、排汗、降温，提神的作用。中国传统的防暑中成药—人丹就含有生姜成分，其作用就是健胃、提神、醒脑。科学研究发现，生姜能起到某些抗菌素的作用，尤其是对沙门氏菌效果更好。在炎热的气温下，食品容易受到细菌的污染，而且生长繁殖快，容易引起急性胃肠炎，适量吃些生姜可起到防治作用。生姜还用于解表，主要为发散风寒、适用于外感风寒、头痛等，在遭受冰雪、水湿、寒冷侵袭后，急以姜汤饮之，可增进血行，驱散寒邪。生姜除对少数阴虚体质的人不宜食用外，对大部分人群食用非常有益，所以有“每天三片姜，不用医生开处方”、“四季吃生姜，百病一扫光”之说。
但是像中国发明CN201610205356.8一种生姜暖胃蜜饯肠生产方法中，只是采用生姜白糖进行糖渍，不仅材料单一，且腌渍工艺效果差，且生产周期长。
发明内容
有鉴于此，本发明旨在提出一种生姜暖胃蜜饯肠生产方法。
为达到上述目的，本发明的技术方案是这样实现的：
一种生姜暖胃蜜饯肠生产方法，包括主料嫩姜，所述配料有绿豆粉和豌豆粉，所述辅料有淀粉、食用碘盐、白糖、饴糖和蜂蜜，所述添加剂有乙酰化二淀粉磷酸酯、香辛料和山梨酸钾，所述嫩姜挑选外表无损伤坏点的新鲜嫩姜，所述嫩姜进行清洗消毒，粉碎、糖渍，添加添加剂，灌装，完成蜜饯肠的生产。
进一步的，所述淀粉用量为主料嫩姜总重的百分之十至百分之十五。
进一步的，所述食用碘盐用量为主料嫩姜总重的百分之三至百分之五。
进一步的，所述白糖用量为主料嫩姜总重的百分之二十至百分之三十。
进一步的，所述饴糖用量为主料嫩姜总重的百分之十至百分之二十。
进一步的，所述蜂蜜用量为主料嫩姜总重的百分之五至百分之十。
所述的生姜暖胃蜜饯肠生产方法的制备方法，包括如下步骤：
(1)挑选外表没有任何损伤，没有任何坏点的新鲜嫩姜，对挑选好的新鲜嫩姜送入清洗机中清洗，清洗掉外表的灰尘杂质以及多余的衣皮；清洗完毕后将嫩姜放入沸水中煮制；
(2)将步骤一中煮熟的嫩姜捞出，放入干净的清水中加入白糖进行煮制，在煮制粘稠时加入饴糖蜂蜜，边搅拌边继续煮制，当水份彻底煮干离火，将嫩姜放入密封罐中抽出空气进行真空糖渍反应；
(3)将步骤二中糖渍反应完成后的嫩姜去除表面多余的糖浆后放入粉碎机中粉碎，粉碎后在其中加入总重百分之五至百分之十的米醋，混合搅拌均匀后放入密封罐中抽出空气进行真空腌渍。
(4)将步骤三中二次真空腌渍完成的嫩姜沫放入搅拌机中，加入适量绿豆粉和豌豆粉，接着加入淀粉、乙酰化二淀粉磷酸酯、香辛料和山梨酸钾搅拌均匀后，使用灌装机灌装成型进行蒸煮杀菌定型冷却，即可完成生产。
相对于现有技术，本发明所述的修补剂具有以下优势：
1、本发明所述的将嫩姜放入密封罐中抽出空气进行真空糖渍反应以及混合搅拌均匀后放入密封罐中抽出空气进行真空腌渍，在负压状态下进行糖渍和腌渍，能够极大缩短糖渍和腌渍的时间，有效的降低时间和成本，有效提升产量。
2、本发明粉碎后在其中加入总重百分之五至百分之十的米醋，混合搅拌均匀后放入密封罐中抽出空气进行真空腌渍，能够提升蜜饯肠的风味口感，且能够起到一定的防腐效果，提升蜜饯肠的保存时间；
3、本发明中加入绿豆粉和豌豆粉，不仅在口感上提升蜜饯肠的软糯的口感，且绿豆豌豆杂粮粉能够帮助肠道蠕动，调节血糖，且凉性的绿豆和豌豆粉能够中和生姜的辛辣。
4、本发明所述的主料嫩姜总重的百分之十至百分之二十的饴糖补脾益气、缓急止痛、润肺止咳，治疗脾胃气虚、中焦虚寒、肺虚久咳、气短气喘等，在多个经方中皆有应用。另外饴糖还具有一定的还原性，可以抗氧化，具有较大的渗透压，能抑制制剂中微生物的生长繁殖，所述的主料嫩姜总重的百分之五至百分之十蜂蜜，能够提升糖渍后生姜的口感以及营养，且蜂蜜对胃肠功能有调节作用，可使胃酸分泌正常。动物实验证实，蜂蜜有增强肠蠕动的作用，可显著缩短排便时间，蜂蜜还可缓解神经紧张，促进睡眠，并有一定的止痛作用。蜂蜜中的葡萄糖、维生素、镁、磷、钙等能够调节神经系统，促进睡眠的效果。
具体实施方式
下面来结合实例详细说明本发明。
实施例1
一种生姜暖胃蜜饯肠生产方法，包括主料嫩姜，所述配料有绿豆粉和豌豆粉，所述辅料有淀粉、食用碘盐、白糖、饴糖和蜂蜜，所述添加剂有乙酰化二淀粉磷酸酯、香辛料和山梨酸钾，所述嫩姜挑选外表无损伤坏点的新鲜嫩姜，所述嫩姜进行清洗消毒，粉碎、糖渍，添加添加剂，灌装，完成蜜饯肠的生产，所述淀粉用量为主料嫩姜总重的百分之十至百分之十五，所述食用碘盐用量为主料嫩姜总重的百分之三至百分之五，所述白糖用量为主料嫩姜总重的百分之二十至百分之三十，所述饴糖用量为主料嫩姜总重的百分之十至百分之二十，所述蜂蜜用量为主料嫩姜总重的百分之五至百分之十。
所述的生姜暖胃蜜饯肠生产方法的制备方法，包括如下步骤：
(1)挑选外表没有任何损伤，没有任何坏点的新鲜嫩姜，对挑选好的新鲜嫩姜送入清洗机中清洗，清洗掉外表的灰尘杂质以及多余的衣皮；清洗完毕后将嫩姜放入沸水中煮制；
(2)将步骤一中煮熟的嫩姜捞出，放入干净的清水中加入白糖进行煮制，在煮制粘稠时加入饴糖蜂蜜，边搅拌边继续煮制，当水份彻底煮干离火，将嫩姜放入密封罐中抽出空气进行真空糖渍反应；
(3)将步骤二中糖渍反应完成后的嫩姜去除表面多余的糖浆后放入粉碎机中粉碎，粉碎后在其中加入总重百分之五至百分之十的米醋，混合搅拌均匀后放入密封罐中抽出空气进行真空腌渍。
(4)将步骤三中二次真空腌渍完成的嫩姜沫放入搅拌机中，加入适量绿豆粉和豌豆粉，接着加入淀粉、乙酰化二淀粉磷酸酯、香辛料和山梨酸钾搅拌均匀后，使用灌装机灌装成型进行蒸煮杀菌定型冷却，即可完成生产。
实施例2
一种生姜暖胃蜜饯肠生产方法，包括主料嫩姜，所述配料有绿豆粉和豌豆粉，所述辅料有淀粉、食用碘盐、白糖、饴糖和蜂蜜，所述添加剂有乙酰化二淀粉磷酸酯、香辛料和山梨酸钾，所述嫩姜挑选外表无损伤坏点的新鲜嫩姜，所述嫩姜进行清洗消毒，粉碎、糖渍，添加添加剂，灌装，完成蜜饯肠的生产，所述淀粉用量为主料嫩姜总重的百分之十至百分之十五，所述食用碘盐用量为主料嫩姜总重的百分之三至百分之五，所述白糖用量为主料嫩姜总重的百分之二十至百分之三十，所述饴糖用量为主料嫩姜总重的百分之十至百分之二十，所述蜂蜜用量为主料嫩姜总重的百分之五至百分之十。
所述的生姜暖胃蜜饯肠生产方法的制备方法，包括如下步骤：
(1)挑选外表没有任何损伤，没有任何坏点的新鲜嫩姜，对挑选好的新鲜嫩姜送入清洗机中清洗，清洗掉外表的灰尘杂质以及多余的衣皮；清洗完毕后将嫩姜放入沸水中煮制；
(2)将步骤一中煮熟的嫩姜捞出，放入干净的清水中加入白糖进行煮制，在煮制粘稠时加入饴糖蜂蜜，边搅拌边继续煮制，当水份彻底煮干离火，将嫩姜放入密封罐中抽出空气进行真空糖渍反应；
(3)将步骤二中糖渍反应完成后的嫩姜去除表面多余的糖浆后放入粉碎机中粉碎，粉碎后在其中加入总重百分之五至百分之十的米醋，混合搅拌均匀后放入密封罐中抽出空气进行真空腌渍。
(4)将步骤三中二次真空腌渍完成的嫩姜沫放入搅拌机中，加入适量绿豆粉和豌豆粉，接着加入淀粉、乙酰化二淀粉磷酸酯、香辛料和山梨酸钾搅拌均匀后，使用灌装机灌装成型进行蒸煮杀菌定型冷却，即可完成生产。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种生姜暖胃蜜饯肠生产方法，其特征在于：包括主料嫩姜，所述配料有绿豆粉和豌豆粉，所述辅料有淀粉、食用碘盐、白糖、饴糖和蜂蜜，所述添加剂有乙酰化二淀粉磷酸酯、香辛料和山梨酸钾，所述嫩姜挑选外表无损伤坏点的新鲜嫩姜，所述嫩姜进行清洗消毒，粉碎、糖渍，添加添加剂，灌装，完成蜜饯肠的生产。
2.根据权利要求1所述的生姜暖胃蜜饯肠生产方法，其特征在于：所述淀粉用量为主料嫩姜总重的百分之十至百分之十五。
3.根据权利要求1所述的生姜暖胃蜜饯肠生产方法，其特征在于：所述食用碘盐用量为主料嫩姜总重的百分之三至百分之五。
4.根据权利要求1所述的生姜暖胃蜜饯肠生产方法，其特征在于：所述白糖用量为主料嫩姜总重的百分之二十至百分之三十。
5.根据权利要求1所述的生姜暖胃蜜饯肠生产方法，其特征在于：所述饴糖用量为主料嫩姜总重的百分之十至百分之二十。
6.根据权利要求1所述的生姜暖胃蜜饯肠生产方法，其特征在于：所述蜂蜜用量为主料嫩姜总重的百分之五至百分之十。
7.权利要求1-6中任一项所述的生姜暖胃蜜饯肠生产方法，其特征在于：包括如下步骤：
(1)挑选外表没有任何损伤，没有任何坏点的新鲜嫩姜，对挑选好的新鲜嫩姜送入清洗机中清洗，清洗掉外表的灰尘杂质以及多余的衣皮；清洗完毕后将嫩姜放入沸水中煮制；
(2)将步骤一中煮熟的嫩姜捞出，放入干净的清水中加入白糖进行煮制，在煮制粘稠时加入饴糖蜂蜜，边搅拌边继续煮制，当水份彻底煮干离火，将嫩姜放入密封罐中抽出空气进行真空糖渍反应；
(3)将步骤二中糖渍反应完成后的嫩姜去除表面多余的糖浆后放入粉碎机中粉碎，粉碎后在其中加入总重百分之五至百分之十的米醋，混合搅拌均匀后放入密封罐中抽出空气进行真空腌渍。
(4)将步骤三中二次真空腌渍完成的嫩姜沫放入搅拌机中，加入适量绿豆粉和豌豆粉，接着加入淀粉、乙酰化二淀粉磷酸酯、香辛料和山梨酸钾搅拌均匀后，使用灌装机灌装成型进行蒸煮杀菌定型冷却，即可完成生产。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011317346.6A CN112401047A (zh) | 2020-11-23 | 2020-11-23 | 一种生姜暖胃蜜饯肠生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011317346.6A CN112401047A (zh) | 2020-11-23 | 2020-11-23 | 一种生姜暖胃蜜饯肠生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112401047A true CN112401047A (zh) | 2021-02-26 |
Family
ID=74777782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011317346.6A Pending CN112401047A (zh) | 2020-11-23 | 2020-11-23 | 一种生姜暖胃蜜饯肠生产方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112401047A (zh) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871087A (zh) * | 2012-10-23 | 2013-01-16 | 衢州市煜鑫农产品加工技术开发有限公司 | 一种糖醋生姜的生产方法 |
| CN105379930A (zh) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | 一种紫背菜凉血姜糖及其制备方法 |
| CN105660979A (zh) * | 2016-03-28 | 2016-06-15 | 沈根林 | 一种生姜暖胃蜜饯肠生产方法 |
| CN105961806A (zh) * | 2016-06-15 | 2016-09-28 | 安徽徽王食品有限公司 | 一种润肺止咳木耳豇豆复合保健蜜饯及其制备方法 |
| CN106071006A (zh) * | 2016-06-30 | 2016-11-09 | 张建新 | 一种果味白灵菇蜜饯的加工方法 |
| CN108576357A (zh) * | 2018-04-11 | 2018-09-28 | 安徽省义门苔干有限公司 | 一种苔干蜜饯的制作方法 |
| CN109329820A (zh) * | 2018-09-25 | 2019-02-15 | 句容市丁庄葡萄研究所 | 一种葡萄皮果酱的制作方法 |
| CN109549142A (zh) * | 2019-01-16 | 2019-04-02 | 潍坊金典食品有限公司 | 一种即食生姜的加工方法 |
-
2020
- 2020-11-23 CN CN202011317346.6A patent/CN112401047A/zh active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871087A (zh) * | 2012-10-23 | 2013-01-16 | 衢州市煜鑫农产品加工技术开发有限公司 | 一种糖醋生姜的生产方法 |
| CN105379930A (zh) * | 2015-11-06 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | 一种紫背菜凉血姜糖及其制备方法 |
| CN105660979A (zh) * | 2016-03-28 | 2016-06-15 | 沈根林 | 一种生姜暖胃蜜饯肠生产方法 |
| CN105961806A (zh) * | 2016-06-15 | 2016-09-28 | 安徽徽王食品有限公司 | 一种润肺止咳木耳豇豆复合保健蜜饯及其制备方法 |
| CN106071006A (zh) * | 2016-06-30 | 2016-11-09 | 张建新 | 一种果味白灵菇蜜饯的加工方法 |
| CN108576357A (zh) * | 2018-04-11 | 2018-09-28 | 安徽省义门苔干有限公司 | 一种苔干蜜饯的制作方法 |
| CN109329820A (zh) * | 2018-09-25 | 2019-02-15 | 句容市丁庄葡萄研究所 | 一种葡萄皮果酱的制作方法 |
| CN109549142A (zh) * | 2019-01-16 | 2019-04-02 | 潍坊金典食品有限公司 | 一种即食生姜的加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489133A (zh) | 姜汁葱油及其制作方法 | |
| CN101720912A (zh) | 番茄辣酱 | |
| KR20120093645A (ko) | 꽁치 액젓을 이용한 장류 및 이의 제조방법 | |
| CN106072213A (zh) | 一种风味生姜干的制作方法 | |
| KR101423194B1 (ko) | 간장소스의 제조방법 | |
| CN106820014A (zh) | 一种姜腌制品及其腌制方法 | |
| CN101999699B (zh) | 一种禽蛋的加工方法 | |
| CN103766543B (zh) | 一种姜汁茶饮料 | |
| KR100867555B1 (ko) | 명창젓갈의 제조방법 | |
| KR101518412B1 (ko) | 명태찜 제조방법과 그 방법에 의해 제조된 명태찜 | |
| CN102524627B (zh) | 蝗虫保健食品及其制备方法 | |
| CN108813550A (zh) | 花生豆豉辣椒酱及其制作方法 | |
| CN112401047A (zh) | 一种生姜暖胃蜜饯肠生产方法 | |
| CN104585287A (zh) | 一种海蜇营养酥的制作方法 | |
| CN107173788A (zh) | 一种无任何添加剂的枸杞辣椒酱及其制备方法 | |
| CN107410944A (zh) | 一种乌龙茶风味的草鱼干及其制备方法 | |
| CN113383875A (zh) | 一种适合寒性体质人群的猕猴桃饮料及其制备方法 | |
| CN1200891A (zh) | 五仁保健饮料 | |
| KR101180442B1 (ko) | 구절초와 옥수수를 이용한 고추장의 제조방법 | |
| CN105029422A (zh) | 一种苦荞油辣椒及其制备方法 | |
| CN111109564A (zh) | 一种酸甜生姜的制作方法 | |
| CN111772112A (zh) | 一种手撕烤兔的加工方法 | |
| CN110800987A (zh) | 一种辣椒酱加工制备方法 | |
| KR101546467B1 (ko) | 숙취해소용 즉석 떡볶이의 제조방법 및 이에 따라 제조된 숙취해소용 즉석 떡볶이 | |
| CN112293702A (zh) | 一种糖醋生姜的生产工艺 |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210226 |