CN1915083A - Flavoring of mixed ginger and garlic, and preparation method - Google Patents
Flavoring of mixed ginger and garlic, and preparation method Download PDFInfo
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- CN1915083A CN1915083A CNA2006102008658A CN200610200865A CN1915083A CN 1915083 A CN1915083 A CN 1915083A CN A2006102008658 A CNA2006102008658 A CN A2006102008658A CN 200610200865 A CN200610200865 A CN 200610200865A CN 1915083 A CN1915083 A CN 1915083A
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Abstract
A ginger-garlic condiment for chafing dish or cooking is proportionally prepared from the fresh ginger bits, the fresh garlic clove bits, plant oil, salt, sugar and flavouring through boiling the plant oil, adding the part of boiling plant oil to the fresh ginger bits, stirring, adding the cooled another part of said boiled plant oil to the fresh garlic clove bits, stirring, proportionally mixing them with the hot rest of said plant oil, salt, sugar and flavouring, stirring, packing, steaming and sudden cooling in cold water.
Description
Technical field
The present invention relates to a kind of food seasoning and preparation method thereof, particularly a kind of ginger garlic and flavoring and preparation method thereof.
Background technology
Ginger is a kind of have concurrently edible and medicinal plant roots piece.It is hot in nature, flavor is hot, its chemical composition contains volatile oil, and principal component is zingiberol (zingiberol), zingiberene (zingiberene), heerabolene (bisabolene), α-curcumene (α-curcumene), linalool (linalool), cineole (cineole) and α-borneol in the oil; Other contains piquancy component gingerol (gingerol) and catabolite zingiberone (gingerone); Still contain several amino acids etc.
Garlic, Liliaceae, formal name used at school Allium sativum, perennial perennial root draft, warm in nature, flavor suffering is the pungent vegetables of the normal food of a kind of people, contains allicin in the head of garlic, the effect of have detoxifcation, desinsection, be good for the stomach, subsiding a swelling.
Ginger, garlic have strong pungent taste, all are the requisite flavouring of people's daily life, and people abandon it after culinary art adds the dish seasoning with it often, thereby have wasted ginger, the abundant nutritive value of garlic.For example in mutton cooked in a chafing pot, people only add ginger splices in rolling soup and garlic clove is used for seasoning, mostly are sesame paste and leek and dip in edible chafing dish seasoning, and kind is very dull.Ginger in the market, garlic goods mostly are single product, ginger, two kinds of diverse spicy foods of taste of garlic are not combined into the flavouring that closes flavor.On the other hand, because fresh ginger, bright garlic all are difficult for fresh-keeping, make the existing condiment of manufacturing with ginger, garlic lose the delicate flavour of bright product substantially, for example ginger powder, garlic powder, garlic sauce, ginger flavor wet goods, these flavouring processing method complexity are failed to solve that taste is single, nutritional labeling is destroyed, can not be kept ginger for a long time, the problem of the bright product delicate flavour of garlic.
Summary of the invention
The purpose of this invention is to provide a kind of ginger garlic and flavoring and preparation method thereof, solve existing ginger, garlic goods kind is single, taste is dull, taste is not good, can not keep the problem of delicate flavour for a long time; Also solve ginger, garlic product processing method complexity, the problem that nutritional labeling is destroyed.
Technical scheme of the present invention: this ginger garlic and flavoring are major ingredient with ginger, garlic, it is characterized in that with the raw material gross mass being that the proportioning of radix is:
The fresh ginger particle: 20%～35%,
Bright garlic particle: 20%～35%,
Vegetable oil: 10%～30%,
Salt: 1%～8%,
Sugar: 1%～3%,
Flavor enhancement: 1.0%～5%.
Above-mentioned flavor enhancement can comprise monosodium glutamate and chickens' extract.
Above-mentioned fresh ginger particle is Jiang Rong or ginger particle.
Above-mentioned bright garlic particle is garlic solvent or garlic particle.
The preparation method of above-mentioned ginger garlic and flavoring is characterized in that making step is as follows:
Step 1 is made fresh ginger and bright garlic respectively the fresh ginger particle and the bright garlic particle of graininess or Rong's shape.
Step 2, vegetable oil is boiled, and oil temperature 100 stops heating when spending, and will open oil content and become two parts.
Step 3, an above-mentioned part is opened oil to pour in the fresh ginger particle, make the fresh ginger particle fully contact out oil, the part ginger juice is decomposed, stirring becomes the ginger oil material, the ginger oil material is placed below 10 ℃ Celsius, fully soaks the fresh ginger particle until vegetable oil, till the ginger juice in the fresh ginger particle dissolves in the vegetable oil.
Step 4 is opened another part and is added in the bright garlic particle after oil thoroughly cools, and stirring becomes the garlic oil material, and container closure is placed at constant temperature below 10 ℃ Celsius, fully soaks bright garlic particle to oil plant.
Step 5 heats remaining vegetable oil according to proportioning.
Step 6 will be mixed through ginger oil material, the garlic oil material of abundant immersion and be mixed thoroughly, tentatively reach ginger, garlic and flavor this moment, fully stir by proportioning adding salt, sugar, flavor enhancement then; Flavor enhancement can need collocation to taste.
Step 7 behind the one-tenth material package dress, through the thermophilic digestion sterilization, through the cold water chilling, goes out finished product again.
As more detailed scheme: the time that the ginger oil material is placed in the step 3 is 3～5 hours.The time that becomes the placement of garlic oil material in the step 4 is 5～7 hours.The temperature of thermophilic digestion is 100 ℃～121 ℃ in the step 7, and the time is 10～30 minutes.The number of times of cooling is 1～4 time in the step 7.
The beneficial effect that the present invention had: this condiment combines the taste of ginger, garlic, the unique look of delicious in taste, tool, is a kind of condiment of brand-new taste.Fresh ginger of the present invention, bright garlic consumption are big, the fresh ginger grain waters boiling hot through opening oil, fresh ginger grain and bright garlic grain are immersed in the vegetable oil of shortening and fully soak, chilling behind the high-temperature sterilization, help keeping primary colors, the original flavor of ginger, garlic, prevented the loss of ginger, garlic juice, and it is oxidized rotten to prevent that its juice is directly exposed in the air.Ginger, garlic are added in the cool vegetable oil that dries in the air, are more conducive to the long preservation of flavouring, its mouthfeel bright fragrant, edible, store more conveniently, guaranteed the fresh of Jiang Rong and garlic solvent.Two kinds of flavouring can eat simultaneously, absorb ginger, garlic nutrition separately simultaneously, are the new modes of a kind of edible ginger, garlic, and its preparation method is simple, is convenient to develop and spread, can be used for dish condiment such as chafing dish and kitchen and cook materials.
The specific embodiment
Embodiment one:
Ginger garlic of the present invention and flavoring are radix with the gross mass of raw material, press following proportioning:
Jiang Rong or ginger particle 35%,
Garlic solvent or garlic particle 35%,
Vegetable oil 20%,
Salt compounded of iodine 4.5%,
Sugar 2.5%,
Monosodium glutamate 1.5%,
Chickens' extract 1.5%.
Ginger garlic of the present invention and flavoring are made according to the following steps:
Step 1 is made fresh ginger and bright garlic respectively the fresh ginger particle and the bright garlic particle of graininess or Rong's shape.
Step 2, vegetable oil is boiled, and oil temperature 100 stops heating when spending, and will open oil content and become two parts.
Step 3 is opened oil to a part and is poured into Jiang Rongzhong, makes Jiang Rong fully contact out oil, and the part ginger juice is decomposed, and after stirring the ginger oil material is placed 4 hours below 4 ℃ Celsius, fully soaks Jiang Rong to vegetable oil, till the ginger juice of Jiang Rongzhong dissolves in the vegetable oil;
Step 4 after oil thoroughly cools is added opening of another part in the garlic solvent material, stirs, and container closure, 0 ℃ of constant temperature was placed 6 hours, fully soaked garlic solvent to oil plant;
Step 5, vegetable oil heat once only, and the heating oil plant heats according to formula rate in batches.
Step 6 will be mixed through the ginger oil material of abundant immersion, garlic oil material and be mixed thoroughly, and tentatively reach ginger, garlic and flavor this moment, after containing ginger flavor, garlicky oil plant and mixing, add salt compounded of iodine, sugar, chickens' extract, monosodium glutamate by formula rate and will fully stir.
Step 7, become material with jar, after bottle or the retort pouch vacuum packaging, through the thermophilic digestion sterilization, temperature is 105 ℃, the time is 30 minutes, again through cold water chilling 2 times, does not destroy primary colors, Normal juice, the original flavor of fresh ginger, bright garlic.
Embodiment two:
Ginger garlic of the present invention and flavoring are radix with the gross mass of raw material, press following proportioning:
Jiang Rong or ginger particle 30%,
Garlic solvent or garlic particle 30%,
Vegetable oil 30%,
Salt compounded of iodine 4%,
Sugar 2.5%,
Monosodium glutamate 1.5%,
Chickens' extract 2%.
Ginger garlic of the present invention and flavoring are made according to the following steps:
Step 1 is made fresh ginger and bright garlic respectively the fresh ginger particle and the bright garlic particle of graininess or Rong's shape.
Step 2, vegetable oil is boiled, and oil temperature 100 stops heating when spending, and will open oil content and become two parts.
Step 3 is opened oil to a part and is poured into Jiang Rongzhong, makes Jiang Rong fully contact out oil, and the part ginger juice is decomposed, and after stirring the ginger oil material is placed 3 hours below 0 ℃ Celsius, fully soaks Jiang Rong to vegetable oil, till the ginger juice of Jiang Rongzhong dissolves in the vegetable oil.
Step 4 is opened another part and is added in the garlic solvent material after oil thoroughly cools, stirs, and container closure, 0 ℃ of constant temperature was placed 5 hours, fully soaked garlic solvent to oil plant.
Step 5, with remaining vegetable oil heating, vegetable oil heats once only according to proportioning.
Step 6 will be mixed through the ginger oil material of abundant immersion, garlic oil material and be mixed thoroughly, and tentatively reach ginger, garlic and flavor this moment, after containing ginger flavor, garlicky oil plant and mixing, add salt compounded of iodine, sugar, chickens' extract, monosodium glutamate by formula rate and will fully stir.
Step 7, become material with jar, after bottle or the retort pouch vacuum packaging, through the thermophilic digestion sterilization, temperature is 110 ℃, the time is 20 minutes, again through cold water chilling 3 times, to ginger, garlic fully and flavor.
Embodiment three: ginger garlic of the present invention and flavoring are the proportioning of radix: Jiang Rong or ginger particle 25% with the gross mass of raw material, garlic solvent or garlic particle 35%, vegetable oil 30%, salt compounded of iodine 5.5%, sugar 1.5%, monosodium glutamate 3.0%.
Embodiment four: ginger garlic of the present invention and flavoring are the proportioning of radix: Jiang Rong or ginger particle 35% with the gross mass of raw material, garlic solvent or garlic particle 25%, vegetable oil 30%, salt compounded of iodine 6.5%, sugar 1.5%, monosodium glutamate 2.0%.
Embodiment five: ginger garlic of the present invention and flavoring are the proportioning of radix: Jiang Rong or ginger particle 35% with the gross mass of raw material, garlic solvent or garlic particle 20%, vegetable oil 30%, salt compounded of iodine 7.5%, sugar 3.0%, monosodium glutamate 2.5%, chickens' extract 2.0%.
Embodiment six: ginger garlic of the present invention and flavoring are the proportioning of radix with the gross mass of raw material:
Jiang Rong or ginger particle 20%, garlic solvent or garlic particle 35%, vegetable oil 30%, salt compounded of iodine 7.5%, sugar 2.5%, monosodium glutamate 2.5 chickens' extracts 2.5%.
Embodiments of the invention are not limited to said ratio, can allocate in the scope of technical scheme according to different taste.
Claims (9)
1. ginger garlic and flavoring are major ingredient with ginger, garlic, it is characterized in that with the raw material gross mass being that the proportioning of radix is:
The fresh ginger particle: 20%～35%,
Bright garlic particle: 20%～35%,
Vegetable oil: 10%～30%,
Salt: 1%～8%,
Sugar: 1%～3%,
Flavor enhancement: 1.0%～5%.
2. ginger garlic according to claim 1 and flavoring is characterized in that: above-mentioned flavor enhancement comprises monosodium glutamate and chickens' extract.
3. ginger garlic according to claim 1 and flavoring is characterized in that: above-mentioned fresh ginger particle is Jiang Rong or ginger particle.
4. ginger garlic according to claim 1 and flavoring is characterized in that: above-mentioned bright garlic particle is garlic solvent or garlic particle.
5. the preparation method of any described ginger garlic of claim 1 to 4 and flavoring is characterized in that making step is as follows:
Step 1 is made fresh ginger and bright garlic respectively the fresh ginger particle and the bright garlic particle of graininess or Rong's shape;
Step 2, vegetable oil is boiled, and oil temperature 100 stops heating when spending, and will open oil content and become two parts;
Step 3, an above-mentioned part is opened oil to pour in the fresh ginger particle, make the fresh ginger particle fully contact out oil, the part ginger juice is decomposed, stirring becomes the ginger oil material, the ginger oil material is placed below 10 ℃ Celsius, fully soaks the fresh ginger particle until vegetable oil, till the ginger juice in the fresh ginger particle dissolves in the vegetable oil;
Step 4 is opened another part and is added in the bright garlic particle after oil thoroughly cools, and stirring becomes the garlic oil material, and container closure is placed at constant temperature below 10 ℃ Celsius, fully soaks bright garlic particle to oil plant;
Step 5 heats remaining vegetable oil according to proportioning;
Step 6 will be mixed through ginger oil material, the garlic oil material of abundant immersion and be mixed thoroughly, tentatively reach ginger, garlic and flavor this moment, fully stir by proportioning adding salt, sugar, flavor enhancement then;
Step 7 behind the one-tenth material package dress, through the thermophilic digestion sterilization, through the cold water chilling, goes out finished product again.
6. the preparation method of ginger garlic according to claim 5 and flavoring is characterized in that: the time that the ginger oil material is placed in the step 3 is 3～5 hours.
7. the preparation method of ginger garlic according to claim 5 and flavoring is characterized in that: the time that becomes the placement of garlic oil material in the step 4 is 5～7 hours.
8. the preparation method of ginger garlic according to claim 5 and flavoring is characterized in that: the temperature of thermophilic digestion is 100 ℃～121 ℃ in the step 7, and the time is 10～30 minutes.
9. the preparation method of ginger garlic according to claim 5 and flavoring is characterized in that: the number of times of cold water chilling is 1～3 time in the step 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006102008658A CN1915083B (en) | 2006-09-13 | 2006-09-13 | Flavoring of mixed ginger and garlic, and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006102008658A CN1915083B (en) | 2006-09-13 | 2006-09-13 | Flavoring of mixed ginger and garlic, and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1915083A true CN1915083A (en) | 2007-02-21 |
| CN1915083B CN1915083B (en) | 2011-05-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006102008658A Expired - Fee Related CN1915083B (en) | 2006-09-13 | 2006-09-13 | Flavoring of mixed ginger and garlic, and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551018A (en) * | 2012-02-20 | 2012-07-11 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN105614820A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Production technology of dried orange peel onion oil sauce |
| CN106942658A (en) * | 2017-03-16 | 2017-07-14 | 吴柏坚 | A kind of processing method of instant original flavor husky ginger |
-
2006
- 2006-09-13 CN CN2006102008658A patent/CN1915083B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551018A (en) * | 2012-02-20 | 2012-07-11 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN102551018B (en) * | 2012-02-20 | 2014-01-15 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN105614820A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Production technology of dried orange peel onion oil sauce |
| CN106942658A (en) * | 2017-03-16 | 2017-07-14 | 吴柏坚 | A kind of processing method of instant original flavor husky ginger |
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| Publication number | Publication date |
|---|---|
| CN1915083B (en) | 2011-05-25 |
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Granted publication date: 20110525 Termination date: 20110913 |