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Method for producing gen-seng Zongzi

A production method and technology of ginseng, which is applied in the field of food processing, can solve the problems of strong sex and poor palatability, and achieve the effects of convenient operation, improved flavor and simple process

Inactive Publication Date: 2012-10-10
JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a production method of ginseng rice dumplings to solve the problems that ginseng can only be used in medical products, has poor palatability and strong sex, and cannot be directly used in the processing of rice food, etc., broadens the application field of ginseng, and improves the utilization efficiency of ginseng. Create greater economic and social benefits

Method used

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  • Method for producing gen-seng Zongzi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Ginseng pretreatment

[0025] Dried raw sun-dried ginseng is washed with running water to remove inedible impurities such as floating dust, silt, and weeds, and soaked in cold water below 25°C until the ginseng is completely rehydrated without dry core, drained and set aside. Fresh ginseng is washed with running water to remove soil and can be applied without rehydration.

[0026] (2) Ginseng softening and flavor improvement treatment

[0027] After rehydration, the ginseng is washed and chopped, and the particle size is 2-4mm. Weigh an appropriate amount of white granulated sugar or soft white sugar, the mass is 20% of the rehydrated ginseng, weigh 0.2% of the sugar with citric acid, mix the sugar, citric acid and rehydrated ginseng, and rub repeatedly until the sugar, The acid is completely melted, and soaked for 8 hours at 20°C. After rehydration, add pure water to the ginseng water-to-water ratio of 1:5, heat and stir-fry while stirring, and keep it for 50 mi...

Embodiment 2

[0035] (1) Ginseng pretreatment

[0036] With embodiment 1.

[0037] (2) Ginseng softening and flavor improvement treatment

[0038] After rehydration, the ginseng is washed and chopped, and the particle size is 2-4mm. Weigh an appropriate amount of white granulated sugar or soft white sugar, the mass is 30% of the rehydrated ginseng, weigh 0.3% of the sugar with citric acid, mix the sugar, citric acid and rehydrated ginseng, and rub repeatedly until the sugar, The acid is completely melted, and soaked for 5 hours at 23°C. After rehydration, add pure water to the ginseng water-to-water ratio of 1:3, heat and stir-fry while stirring, and keep for 30 minutes until the ginseng is soft, tender, sweet, and the water content is equivalent to that before adding water to stir-fry, without bitterness and earthy smell , can be used for the making of zongzi.

[0039] (3) Softening and anti-aging treatment of glutinous rice

[0040] Screen the glutinous rice to remove inedible parts ...

Embodiment 3

[0046] (1) Ginseng pretreatment

[0047] With embodiment 1.

[0048] (2) Ginseng softening and flavor improvement treatment

[0049] After rehydration, the ginseng is washed and chopped, and the particle size is 2-4mm. Weigh an appropriate amount of white granulated sugar or soft white sugar, the mass is 50% of the rehydrated ginseng, weigh 0.5% of the sugar with citric acid, mix the sugar, citric acid and rehydrated ginseng, and rub repeatedly until the sugar, The acid is completely melted, and soaked for 3 hours at 25°C. After rehydration, add pure water to the ginseng water-to-water ratio of 1:4, heat and stir-fry while stirring, and keep for 40 minutes until the ginseng is soft, tender, sweet, and the water content is equivalent to that before adding water to stir-fry, without bitterness or earthy smell. , can be used for the making of zongzi.

[0050] (3) Softening and anti-aging treatment of glutinous rice

[0051] Screen glutinous rice to remove inedible parts such...

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Abstract

The invention relates to a method for producing a gen-seng Zongzi, which belongs to the food processing technology. The gen-seng is selected and the impurity of the gen-seng is removed, softening and local flavor improvement are performed for producing the Zongzi, thereby the product has good sensory quality and special nutrition effect. The cane sugar and citric acid are taken as a softener, a proper temperature and a water addition volume are adjusted, gen-seng is softened and is treated for improving local flavor, therefore the gen-seng Zongzi can be endowed with a special local flavor anda mild benefit function. The bitter taste and off-flavor of gen-seng can be eliminated by adding age proof processed glutinous rice for processing the Zongzi, which has unique local flavor and excellent mouthfeel. The application scope of the gen-seng can be widen according to the invention for adapting to the processing of rice foods, and production processes have moderate conditions, and no pollution, waste residue, waste vapour and harmful substance generation; the technique has the advantages of no use of chemical reagents and edible safety of products.

Description

technical field [0001] The invention belongs to food processing technology. Background technique [0002] Ginseng, the root of the Araliaceae plant ginseng, is a perennial herb and is a famous and precious medicinal material. Ginseng is flat in nature, sweet in taste, slightly bitter, and slightly warm. Return spleen, lung meridian. Traditional medicine believes that ginseng greatly invigorates vitality, nourishes the spleen and lungs, promotes body fluids and quenches thirst, calms the nerves and improves intelligence. Indications for fatigue, fatigue, cough and shortness of breath due to deficiency, palpitations, forgetfulness, dizziness, headache, thirst, chronic convulsions in children, and long-term deficiency. Modern medical research believes that ginseng can regulate nerve function, improve the adaptability of the body, enhance memory, strengthen the heart and spleen, resist shock, improve hypoxia tolerance, and enhance hematopoietic function. [0003] Due to long...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCY02A40/90
Inventor 张艳荣王大为刘婷婷
Owner JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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