CN1258334C - Ginger flavored seasoning and its making method - Google Patents
Ginger flavored seasoning and its making method Download PDFInfo
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- CN1258334C CN1258334C CNB2004100007191A CN200410000719A CN1258334C CN 1258334 C CN1258334 C CN 1258334C CN B2004100007191 A CNB2004100007191 A CN B2004100007191A CN 200410000719 A CN200410000719 A CN 200410000719A CN 1258334 C CN1258334 C CN 1258334C
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Abstract
The present invention relates to a ginger flavor seasoning and a making method thereof. The ginger flavor seasoning is made from the following raw material of 500 grams of peeled fresh ginger as main material, 50 to 100 grams of spring onion, 75 to 100 grams of salt, 30 to 45 grams of sugar, 1 to 100 grams of honey and 10 to 20 grams of chicken essence or gourmet powder, and oil has a dosage which at least immerses solid material. The making method comprises the following procedures: the fresh ginger is firstly peeled and then cut into fine particles, and the fresh spring onion is cut into shreds and subsequently cut into fine particles; the salt, the chicken essence or the gourmet powder and the sugar are added to the fresh ginger particles according to a formula proportion, and the mixture is uniformly mixed into ginger material; the ginger material is filled into shallow container, the oil is burnt by medium fire and subsequently poured into the prepared ginger material, and the oil immerses the ginger material; the spring onion and the honey are added according to the formula proportion, the mixture is agitated for a long term, and the seasoning is formed. The present invention solves the problems that the existing seasoning can not maintain the original flavor, mouth feel, color and appearance of the fresh ginger, and the existing seasoning has monotonic flavor and poor color, fragrance and flavor. The present invention can be applied as seasoning for chafing dishes, seasoning for kitchen frying, stewing, etc., seasoning for cool dishes and seasoning for households.
Description
Technical field
The present invention relates to a kind of is the flavouring and preparation method thereof of major ingredient with ginger.
Background technology
Chinese meal is world-famous cuisines kind, but commercial Chinese meal flavouring is not developed fully.Ginger is the requisite flavouring of Chinese meal, and beneficiating ingredients such as it is rich in, zingerone, zingerol, fiber and vitamin are not only edible delicious in taste, also has warm stomach, dispels cold, activates blood circulation and disperses blood clots, health-care efficacy such as extra-nutrition.In the existing ginger flavouring ginger oil is only arranged, through behind the mechanical expression, can not keep fresh ginger juice in the fresh ginger particle, can not keep original flavor and the mouthfeel of fresh ginger, can not keep color and the impression effect of fresh ginger at the condiment raw material.Mix with capsicum and existing ginger flavouring among the people is many, flood system with salt, the taste dullness, color is not good.
Summary of the invention
The invention provides a kind of ginger flavoring and preparation method thereof, solve the problem that existing condiment can not keep original flavor, mouthfeel, color and the impression effect of fresh ginger, and solve existing flavouring taste dullness, the technical problem that color is not good.Technical scheme of the present invention: this ginger flavoring, it is characterized in that oil, chickens' extract or monosodium glutamate 10 grams-20 grams and bright green onion grain 50 grams-100 grams of immersion solid material are formed at least by fresh ginger grain 500 grams, salt 75 grams-100 grams, sugar 30 grams-45 grams, honey 1-100 gram, consumption, the particle diameter of above-mentioned fresh ginger grain, bright green onion grain is 0.1-0.5mm, and green onion stem and green onion leaf ratio are 3: 1.
The preparation method of this ginger flavoring is characterized in that following steps are arranged:
(1), after the fresh ginger peeling, fine particle is cut in section, chopping again;
(2), will be cut into fine particle after the bright green onion chopping;
(3), the fresh ginger particle put into by proportion of composing mix all to become the ginger material after salt, chickens' extract or monosodium glutamate, the sugar, in the dress kiver;
(4), oil is boiled with moderate heat, puts to pour into after the temperature in the ginger material that has prepared, oil mass there was not the ginger material;
(5), pressing proportion of composing adds green onion, honey, long period stirring back discharging packing.
Can not intake in the above-mentioned ginger flavoring.
Oily temperature in the above-mentioned steps (4) is 40-80 ℃.
Oily temperature in the above-mentioned steps (4) is 50 ℃.
Beneficial effect: the present invention adopts fresh ginger to make major ingredient, and be equipped with condiment such as bright green onion, be made with unique technology, granular fresh ginger and bright green onion can be cut off filament, and keep fresh ginger juice and bright green onion juice in fresh ginger, bright green onion particle, can keep color, the impression effect of original flavor, mouthfeel and the fresh ginger of fresh ginger, bright green onion, bright green onion.Have the materials uniqueness, manufacture simply, delicious in taste, the advantage of seasoning health care.Fresh ginger of the present invention, bright green onion uniform particles, clear are given the impression of color.The present invention is suitable for four seasons, and south, the north is all suitable, food and drink, all suitable at home, and edible range is wide, can suit: (1), chafing dish condiment; Condiment such as (2), kitchen stir-fry, slide; (3), cold dish condiment; (4), home-use condiment.The prescription of uniqueness of the present invention is that long Chinese meal culture has increased unique new product.
The specific embodiment
Embodiment one: to remove the peel back fresh ginger 500 grams is major ingredient, prescription:
(1), ginger 500 grams; (2), green onion 50 gram-100 grams,
(3), salt 75 grams-100 grams; (4), sugar 30 grams-45 grams;
(5), honey 1-100 gram; (6), oil generation 0.2-0.4 liter;
(7) chickens' extract or monosodium glutamate 10 grams-20 grams.
Manufacture technology:
(1), after the fresh ginger peeling, tiny square particle is cut in manual section, chopping again, particle diameter is 0.1-0.4mm.
(2), the manual chopping of bright green onion is become fine particle, green onion stem and green onion leaf ratio are: 3: 1, particle diameter was 0.1-0.4mm.
(3), the fresh ginger particle put into by formula rate mixes all to become the ginger material after salt, chickens' extract or monosodium glutamate, the sugar, spread in the shallow flat container.
(4), the oil generation moderate heat is boiled, puts temperature to about 50 ℃, pours into then in the ginger material that has prepared, oil mass exceeds about material 2cm or according to the prescription consumption.
(5), press formula rate and add green onion, honey, the long period stirs this material of back and manufactures and finish.
Can not intake in the above-mentioned ginger flavoring.
Embodiment two: to remove the peel back fresh ginger 500 grams is major ingredient, prescription:
(1), ginger 500 grams; (2), green onion 60 gram,
(3), salt 80 grams; (4), sugar 35 grams;
(5), honey 20 grams; (6), oil is 0.35 liter;
(7) chickens' extract or monosodium glutamate 15 grams.
Embodiment three: to remove the peel back fresh ginger 500 grams is major ingredient, prescription:
(1), ginger 500 grams; (2), green onion 70 gram,
(3), salt 90 grams; (4), sugar 30 grams;
(5), honey 50 grams; (6), oil is 0.3 liter;
(7) chickens' extract or monosodium glutamate 10 grams.
Embodiment four: to remove the peel back fresh ginger 500 grams is major ingredient, prescription:
(1), ginger 500 grams; (2), green onion 80 gram,
(3), salt 85 grams; (4), sugar 32 grams;
(5), honey 40 grams; (6), oil generation, consumption is wanted the immersion solid material at least
(7) chickens' extract or monosodium glutamate 17 grams.
Embodiment five: to remove the peel back fresh ginger 500 grams is major ingredient, prescription:
(1), ginger 500 grams; (2), green onion 90 gram,
(3), salt 95 grams; (4), sugar 40 grams;
(5), honey 60 grams; (6), oil generation, consumption is wanted the immersion solid material at least
(7) chickens' extract or monosodium glutamate 20 grams.
Embodiment six: to remove the peel back fresh ginger 500 grams is major ingredient, prescription:
(1), ginger 500 grams; (2), green onion 75 gram,
(3), salt 100 grams; (4), sugar 42 grams;
(5), honey 70 grams; (6), oil generation, consumption is wanted the immersion solid material at least
(7) chickens' extract or monosodium glutamate 12 grams.
Each condiment consumption obviously can arbitrarily be added and subtracted adjusting according to taste.
Claims (5)
1, a kind of ginger flavoring, it is characterized in that oil, chickens' extract or monosodium glutamate 10 grams-20 grams and bright green onion grain 50 grams-100 grams of immersion solid material are formed at least by fresh ginger grain 500 grams, salt 75 grams-100 grams, sugar 30 grams-45 grams, honey 1-100 gram, consumption, the particle diameter of above-mentioned fresh ginger grain, bright green onion grain is 0.1-0.5mm, and green onion stem and green onion leaf ratio are 3: 1.
2, a kind of preparation method of ginger flavoring as claimed in claim 1 is characterized in that following steps are arranged:
(1), after the fresh ginger peeling, fine particle is cut in section, chopping again;
(2), will be cut into fine particle after the bright green onion chopping;
(3), the fresh ginger particle put into by proportion of composing mix all to become the ginger material after salt, chickens' extract or monosodium glutamate, the sugar, in the dress kiver;
(4), oil is boiled with moderate heat, puts to pour into after the temperature in the ginger material that has prepared, oil mass there was not the ginger material;
(5), pressing proportion of composing adds green onion, honey, long period stirring back discharging packing.
3, the preparation method of ginger flavoring according to claim 2 is characterized in that: can not intake in the described ginger flavoring.
4, the preparation method of ginger flavoring according to claim 2 is characterized in that: the oily temperature in the described step (4) is 40-80 ℃.
5, the preparation method of ginger flavoring according to claim 2 is characterized in that: the oily temperature in the described step (4) is 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100007191A CN1258334C (en) | 2004-01-16 | 2004-01-16 | Ginger flavored seasoning and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100007191A CN1258334C (en) | 2004-01-16 | 2004-01-16 | Ginger flavored seasoning and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1557193A CN1557193A (en) | 2004-12-29 |
| CN1258334C true CN1258334C (en) | 2006-06-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100007191A Expired - Fee Related CN1258334C (en) | 2004-01-16 | 2004-01-16 | Ginger flavored seasoning and its making method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1258334C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415617C (en) * | 2005-03-23 | 2008-09-03 | 臧晓筠 | Preparation for ginger food or health-care food in bilayer glass container |
| JP4744316B2 (en) * | 2006-02-13 | 2011-08-10 | キッコーマン株式会社 | Ginger flavored liquid seasoning |
| CN101803717B (en) * | 2010-05-21 | 2012-05-23 | 四川自贡百味斋食品有限公司 | Ginger juice seasoner and preparation method thereof |
| CN105105060A (en) * | 2015-09-11 | 2015-12-02 | 铜陵南门姜业专业合作社 | Seafood ginger juice condiment and preparation method thereof |
| CN105105061A (en) * | 2015-09-11 | 2015-12-02 | 铜陵南门姜业专业合作社 | Braised food ginger juice seasoning and preparation method thereof |
| CN105475981A (en) * | 2015-12-17 | 2016-04-13 | 张强 | Original freshness-preserved minced-ginger seasoning and making method thereof |
| CN107625104A (en) * | 2017-09-22 | 2018-01-26 | 成都市恒业生态农产品电子商务有限公司 | The preparation method that a kind of convenient chafing dish delicate flavour oil dish dips in oil |
-
2004
- 2004-01-16 CN CNB2004100007191A patent/CN1258334C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1557193A (en) | 2004-12-29 |
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Granted publication date: 20060607 Termination date: 20120116 |