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Pigskin and hawthorn fruit sour ginger paste and preparation method thereof

A technology of pig skin and ginger, applied in food science and other directions, can solve the problems of perishable, unusable, and difficult to store fresh ginger, and achieve the effects of good effect, comprehensive nutrition, and easy digestion, absorption and utilization.

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 be well ventilated to eliminate bad gases. When the storage temperature is lower than 10 ° C, it is easy to be damaged. Frozen damage, the ginger after being frozen is very perishable and cannot be used

Method used

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Examples

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Embodiment Construction

[0017] A pigskin hawthorn sour ginger paste is made from the following raw materials in parts by weight:

[0018] Ginger 300-310, hawthorn fruit 56-58, pig skin 21-23, chrysanthemum vinegar 15-17, star anise 3-4, jellyfish shreds 40-45, pomegranate seed powder 13-15, reed root 3-3.2, oak seed 2.4-3, dogwood 2.3-2.5, rhodiola 3.3-3.5, malic acid 1.2-1.4, brown sugar 90-95 and water.

[0019] A preparation method of pigskin hawthorn sour 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) Rub...

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Abstract

The invention discloses a pigskin hawthorn sour ginger paste, which is prepared from the following raw materials in parts by weight: 300-310 parts by weight of ginger, 56-58 parts of hawthorn fruit, 21-23 parts of pigskin, 15-17 parts of chrysanthemum vinegar, 3-4 parts of star anise and shredded jellyfish 40-45, pomegranate seed powder 13-15, reed root 3-3.2, cassava seed 2.4-3, dogwood 2.3-2.5, rhodiola 3.3-3.5, malic acid 1.2-1.4, brown sugar 90-95 and water. The ginger juice extracted during the processing of the ginger paste of the present invention has a good effect, and the ginger juice is combined with various auxiliary materials, such as hawthorn fruit, pig skin, pomegranate seed powder, etc., so that the processed ginger paste has many nutritional components and comprehensive nutrition. It also overcomes the shortcomings of single taste and poor flavor, has high nutritional value, and is easy to be digested and absorbed by the human body.

Description

technical field [0001] The invention relates to the technical field of ginger processed food and its processing, and mainly relates to a pigskin hawthorn sour 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, the ginger...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00
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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