CN1234983A - Ginger jam and preparing method thereof - Google Patents
Ginger jam and preparing method thereof Download PDFInfo
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- CN1234983A CN1234983A CN98102101A CN98102101A CN1234983A CN 1234983 A CN1234983 A CN 1234983A CN 98102101 A CN98102101 A CN 98102101A CN 98102101 A CN98102101 A CN 98102101A CN 1234983 A CN1234983 A CN 1234983A
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- ginger
- sauce
- homogeneous
- fresh
- degassing
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Abstract
A ginger paste is made up of fresh ginger through scaling in boiling water, crushing, colloid grinding, high-pressure homogenizing, degassing, canning and high-temp instantaneous sterilization. Its advantages includes retaining the taste, colour and nutrients of ginger and convenient storage.
Description
The present invention relates to a kind of tartar sauce and manufacture method thereof, especially a kind of ginger sauce and manufacture method thereof.
Ginger is one of food of the daily frequent use of people, cooks indispensable flavouring especially.The ginger flavor is delicious and contain the multiple nutrients composition, often eats to help health of human body.But fresh ginger very easily rots, and the oxidizing ferment in the ginger can make Jiang Bianse spoiled.Because fresh ginger is difficult for preservation, and the utilization of fresh ginger is very limited.Existing so-called ginger sauce then is with the mixture of ginger piece and other edible paste, lacks the local flavor characteristics.
The object of the present invention is to provide and a kind ofly can keep the convenient not perishable fresh ginger goods of fresh ginger local flavor, color and luster and nutrition and preservation.
For reaching above-mentioned purpose, ginger sauce of the present invention is with crushing grinding after the fresh ginger blanching, the gluey homogeneous sauce of making after high-pressure homogeneous.
The manufacture method of ginger sauce of the present invention is: the fresh ginger piece goes the epidermis section, through water temperature 95-110 ℃ scalding.Ginger splices crushing grinding after the heat treatment is imported in the high pressure homogenizer with 10-20MPa pressure homogeneous.The sauce body input vacuum receiver that homogeneous is crossed or the degassing of nitrogen scavenging air receiver.Can at once after the degassing, packaged product is again through flash pasteurization.
The present invention with the fresh ginger blanching after the gluey homogeneous sauce made after high-pressure homogeneous of crushing grinding kept local flavor, color and luster and the nutrition of fresh ginger and not perishable, be easy to preservation.
Below in conjunction with specific embodiment the present invention is further described.
The fresh and tender ginger piece raw material of selecting is cleaned, and epidermis is removed, and is cut into the thick sheet of 2-3mm, cleans the back and soaks 10-15 hour.Ginger splices is put into the jacketed pan blanching, and water temperature is 95-110 ℃, and the time is 1.5-5 minute, cools off after the blanching.It is broken that ginger splices after the blanching is put into disintegrating machine.Insert in the colloid mill again and grind, can add an amount of salt, sugar, monosodium glutamate according to the taste needs and mix well in the back input high pressure homogenizer, pass through with 10-20MPa pressure.Keep outgasing in 30-60 minute in sauce body input vacuum receiver that homogeneous is crossed or the nitrogen scavenging air receiver.Can at once after the degassing, packaged product are adopted 100-110 ℃ and are carried out 5-15 minute flash pasteurization.
Claims (2)
1, a kind of ginger sauce is characterized in that said ginger sauce is the gluey homogeneous sauce after high-pressure homogeneous with crushing grinding after the fresh ginger blanching.
2, a kind of manufacture method of ginger sauce is characterized in that:
A, fresh ginger piece go epidermis section through 95-110 ℃ scalding,
Ginger splices crushing grinding after b, the blanching is gone in the high pressure homogenizer with 10-20MPa pressure homogeneous,
Sauce body behind c, the homogeneous is gone into the vacuum receiver or the degassing of nitrogen scavenging air receiver, can at once after the degassing, and packaged product is again through flash pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102101A CN1234983A (en) | 1998-05-07 | 1998-05-07 | Ginger jam and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102101A CN1234983A (en) | 1998-05-07 | 1998-05-07 | Ginger jam and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1234983A true CN1234983A (en) | 1999-11-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98102101A Pending CN1234983A (en) | 1998-05-07 | 1998-05-07 | Ginger jam and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1234983A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396689A (en) * | 2011-11-30 | 2012-04-04 | 胡学才 | Preparation method for ginger soup |
| JP2013070676A (en) * | 2011-09-28 | 2013-04-22 | Biogenic Co Ltd | Method of manufacturing paste containing ginger |
| CN104996958A (en) * | 2015-08-31 | 2015-10-28 | 广西立派投资有限公司 | De-enzyming method for star anise |
| CN105011106A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Old ginger sauce capable of moistening dryness and beautifying faces and preparation method of old ginger sauce |
| CN105011102A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Seafood, realgar and ginger sauce and preparation method thereof |
| CN105011107A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Fruity ginger sauce capable of losing weight and whitening skins and preparation method of fruity ginger sauce |
| CN105011098A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce |
| CN105011111A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Flower fragrant qi regulating and nerve soothing fresh ginger sauce and preparation method thereof |
| CN105029361A (en) * | 2015-06-27 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Mellow Tofu pudding old ginger sauce and preparation method thereof |
| CN105124530A (en) * | 2015-06-27 | 2015-12-09 | 马鞍山市黄池食品（集团）有限公司 | Savoury mellow sesame ginger sauce and preparation method thereof |
| CN105231410A (en) * | 2015-08-25 | 2016-01-13 | 铜陵白姜发展有限责任公司 | Production process of white ginger sauce |
| CN112006269A (en) * | 2020-09-27 | 2020-12-01 | 珠海市一品生物科技有限公司 | Preparation method of small yellow ginger sauce |
-
1998
- 1998-05-07 CN CN98102101A patent/CN1234983A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013070676A (en) * | 2011-09-28 | 2013-04-22 | Biogenic Co Ltd | Method of manufacturing paste containing ginger |
| CN102396689A (en) * | 2011-11-30 | 2012-04-04 | 胡学才 | Preparation method for ginger soup |
| CN105011106A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Old ginger sauce capable of moistening dryness and beautifying faces and preparation method of old ginger sauce |
| CN105011102A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Seafood, realgar and ginger sauce and preparation method thereof |
| CN105011107A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Fruity ginger sauce capable of losing weight and whitening skins and preparation method of fruity ginger sauce |
| CN105011098A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce |
| CN105011111A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Flower fragrant qi regulating and nerve soothing fresh ginger sauce and preparation method thereof |
| CN105029361A (en) * | 2015-06-27 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Mellow Tofu pudding old ginger sauce and preparation method thereof |
| CN105124530A (en) * | 2015-06-27 | 2015-12-09 | 马鞍山市黄池食品（集团）有限公司 | Savoury mellow sesame ginger sauce and preparation method thereof |
| CN105231410A (en) * | 2015-08-25 | 2016-01-13 | 铜陵白姜发展有限责任公司 | Production process of white ginger sauce |
| CN104996958A (en) * | 2015-08-31 | 2015-10-28 | 广西立派投资有限公司 | De-enzyming method for star anise |
| CN112006269A (en) * | 2020-09-27 | 2020-12-01 | 珠海市一品生物科技有限公司 | Preparation method of small yellow ginger sauce |
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