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Tender ginger preserve processing technology

A technology of candied ginger seed and processing technology, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of low economic benefits of ginger, and achieve the effects of increasing gastrointestinal motility, strong ginger flavor, and simple operation

Inactive Publication Date: 2015-04-22
陶峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of low economic benefits of ginger and provide a processing technology for candied ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing technique of candied ginger, concrete operation steps are:

[0020] (1) Material selection: choose the ginger that is fat, tender, white, and half-ripe as the raw material;

[0021] (2) Blank making: cut off the ginger buds, plan the ginger skin, pierce the holes with a bamboo skewer, and the holes should be pierced and uniform;

[0022] (3) Ash drift Put the raw material into 6% lime water, press it with a bamboo mat to prevent it from floating, so that the ginger blank is soaked evenly, and the soaking time is 1-2 hours;

[0023] (4) Water bleaching: After liming, soak and bleach with clean water for 3-5 hours, during which the water is changed 2-3 times until the billet feels greasy by hand;

[0024] (5) Blanching: Put the raw ginger into the pot, add water at 98°C, boil for 25 minutes, then rinse with clean water for 45 minutes;

[0025] (6) Simmering sugar: Put the ginger base in a honey jar, pour a small amount of cold glucose syrup into the...

Embodiment 2

[0030] A kind of processing technique of candied ginger, concrete operation steps are:

[0031] (1) Material selection: choose the ginger that is fat, tender, white, and half-ripe as the raw material;

[0032] (2) Blank making: cut off the ginger buds, plan the ginger skin, pierce the holes with a bamboo skewer, and the holes should be pierced and uniform;

[0033] (3) Gray bleaching Put the raw materials into 0.8% lime water, press them with a bamboo mat to prevent them from floating up, so that the ginger blanks are soaked evenly, and the soaking time is 12 hours;

[0034] (4) Water bleaching: After liming, soak and bleach with clean water for 4 hours, during which the water is changed 3 times until the billet feels greasy by hand;

[0035] (5) Blanching: Put the raw ginger into the pot, add water at 65°C, boil for 35 minutes, then rinse with clean water for 55 minutes;

[0036] (6) Simmering sugar: put the ginger base in a honey jar, pour a small amount of cold syrup into...

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Abstract

The present invention discloses a tender ginger preserve processing technology which belongs to the food processing field. The processing technology is characterized by being composed of the following processing technology flow: selecting materials, peeling ginger skins, puncturing, bleaching with lime water, pinching, sugar simmering, removing from the pot, taking the treated gingers out, wrapping sugar and packaging. The beneficial effects of the tender ginger preserve are that the preserve has a pale color, a delicate and crisp taste, is fragrant, sweet and delicious, and has a mellow ginger and a unique tender ginger flavor. The tender ginger preserve is rich in the specific gingerol, can stimulate gastrointestinal mucosa, promote secretions of saliva, gastric juice and digestive juice, increase gastrointestinal motility and promote appetite, has efficacies of stimulating appetite, tonifying spleen and promoting appetite, as well as relieving summer heat, refreshing oneself, prevent oxidation and prevent tumors. The processing technology is simple to operate and easy to use, and the tender ginger preserve is a nutritious, healthy and green food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of candied ginger. Background technique [0002] Zingiber officinalis, the rhizome of Zingiber officinale. Warm in nature, its distinctive " gingerol " can stimulate gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, can effectively treat the abdominal distension, abdominal pain, diarrhoea, vomiting etc. that eat cold and cool food and too much causing. After eating ginger, people will have a feeling of body heat. This is because it can dilate blood vessels, speed up blood circulation, and promote the opening of pores on the body. This will not only take away excess heat, but also remove germs, The cold air is brought out together. When the body eats cold things, is exposed to rain or stays in an air-conditioned room for a long time, eating ginger can promptly eliminate various discomforts caused by the body's coldnes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陶峰
Owner 陶峰
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