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Mint-flavored ass-hide glue and ginger paste and preparation method thereof

A technology of donkey-hide gelatin and ginger, applied in the direction of food science, etc., can solve the problems of ginger perishable, unusable, and difficult to store fresh ginger, and achieve the effect of convenient consumption, good effect, and easy digestion and absorption

Inactive Publication Date: 2016-10-05
合肥市包河区大圩花果园武鸡繁育场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh ginger is not easy to store, and it is easy to germinate after the dormant period of fresh ginger. During storage, it must be protected from cold and heat, and at the same time, it must b

Method used

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Examples

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Embodiment Construction

[0017] A mint-flavored donkey-hide gelatin ginger paste is made from the following raw materials in parts by weight:

[0018] Ginger 300-310, seabuckthorn juice 32-35, donkey-hide gelatin 27-30, edible cactus 20-23, lotus seed heart 18-20, tempeh 25-28, puzzle kernel 2-2.3, mint 3.2-3.5, tea tree root 2.8-3 , malic acid 1.2-1.4, brown sugar 90-95 and water amount.

[0019] A preparation method of mint-flavored donkey-hide gelatin ginger paste, comprising the following steps:

[0020] (1) Peel and wash the fresh ginger and place it in an electric heating constant temperature blast drying oven at 63-65°C to dry the surface moisture, then cut into ginger pieces, then add 6 times the water to the ginger pieces and stir to break Beat the pulp, then add a mixed enzyme composed of cellulase and pectinase in a mass ratio of 2:1, the enzyme dosage is 4800mg / L, heat and extract ginger at 45°C for 40 minutes, and finally obtain ginger juice by suction filtration;

[0021] (2) Stir-fry ...

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Abstract

The invention discloses a mint-flavored donkey-hide gelatin ginger paste, which is prepared from the following raw materials in parts by weight: 300-310 parts by weight of ginger, 32-35 parts of sea-buckthorn fruit juice, 27-30 parts of donkey-hide gelatin, 20-23 parts of edible cactus, 18-20 parts of lotus seed heart, and 25 parts of tempeh -28, Yizhi kernel 2-2.3, peppermint 3.2-3.5, tea tree root 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water. The ginger paste of the present invention improves the fresh ginger extraction process in the processing process, and the extracted ginger juice has a good effect; and the ginger paste of the present invention has many raw materials for processing and production, including seabuckthorn juice, donkey-hide gelatin, lotus seed heart, mint, etc., which can not only keep the original ginger Some nutritional components and flavors can also complement the nutritional components and flavors of different auxiliary materials. It has a mint flavor when eaten, and is convenient to eat, easy to be digested and absorbed by the human body, and has a long storage time.

Description

technical field [0001] The invention relates to the technical field of ginger processed food and its processing, and mainly relates to a mint-flavored donkey-hide gelatin ginger paste and a preparation method thereof. Background technique [0002] Ginger is warm in nature and pungent in taste. It can enter the three meridians of the lung, spleen and stomach, and has the effects of dispelling cold, sweating, suppressing vomiting, and dispelling wind. In addition to carbohydrates and proteins, ginger contains high vitamin and mineral content. It is rich in spicy and strong volatile oil and gingerol, etc. It has a special spicy taste and is deeply loved by consumers. However, fresh ginger is not easy to store. It is easy to germinate after the dormant period of fresh ginger. During storage, it must be protected from cold and heat, and it must be well ventilated to get rid of bad gases. When the storage temperature is lower than 10 ° C, it is easy to be damaged. Freezing damage...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/10A23L33/105
CPCA23V2002/00
Inventor 余少武
Owner 合肥市包河区大圩花果园武鸡繁育场
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