Ginger slice processing technology and additive thereof

A treatment process and additive technology, which is applied in the confectionary industry, food ingredients as mouthfeel improvers, food ingredients as taste improvers, etc., can solve the problems of spicy and strong spicy taste of ginger, and achieve the effect of saving dosage

Inactive Publication Date: 2018-04-10
青岛胶平食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But ginger has a spicy taste, even if it is masked by the taste of the sauce, it still has a strong spicy taste

Method used

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  • Ginger slice processing technology and additive thereof
  • Ginger slice processing technology and additive thereof
  • Ginger slice processing technology and additive thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 11

[0039] Take a clean container, add 1 part of malt syrup, 1 part of sugar and 1 part of honey, mix them evenly to complete the preparation of syrup, and keep stirring until use. Set the first critical control point here to detect the total number of colonies such as E. coli in the prepared syrup, and detect whether there are foreign substances in it.

[0040] Take a clean container, add 3 parts of white wine, 4 parts of white vinegar, 2 parts of edible salt, 25 parts of flour, and 1 part of leavening agent; pour the flour into the container in advance, then pour the leavening agent and edible salt into it Mix it with flour in a container, then pour white wine and white vinegar into it and mix evenly to form a paste.

Embodiment 2

[0042] Take a clean container, add 1 part of malt syrup, 1 part of sugar and 1 part of honey, mix them evenly to complete the preparation of syrup, and keep stirring until use. Set the first critical control point here to detect the total number of colonies such as E. coli in the prepared syrup, and detect whether there are foreign substances in it.

[0043] Take a clean container, add 7 parts of white wine, 5 parts of white vinegar, 5 parts of edible salt, 40 parts of flour, 2 parts of leavening agent and 15 parts of water, the water is warm water between 25-30 ℃; Put it into the container, then pour the leavening agent and edible salt into the container and mix with the flour, then pour the white wine and white vinegar into it and mix evenly to form a paste.

Embodiment 3

[0045] Take a clean container, add 1 part of malt syrup, 1 part of sugar and 1 part of honey, mix them evenly to complete the preparation of syrup, and keep stirring until use. Set the first critical control point here to detect the total number of colonies such as E. coli in the prepared syrup, and detect whether there are foreign substances in it.

[0046] Take a clean container, add 5 parts of white wine, 4 parts of white vinegar, 4 parts of edible salt, 32 parts of flour, 1.5 parts of leavening agent and 6 parts of water, the water is warm water between 25-30 °C; Put it into the container, then pour the leavening agent and edible salt into the container and mix with the flour, then pour the white wine and white vinegar into it and mix evenly to form a paste.

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PUM

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Abstract

The invention relates to a ginger slice processing technology and an additive thereof. The ginger slice processing technology comprises the following steps of 1, preparing syrup, 2, cleaning and shelling raw materials, 3, sifting raw materials, 4, conducting slicing, 5, conducting soaking, 6, conducting curing, 7, boiling with sugar, 8, conducting drying, 9, laying powdered sugar, 10, conducting multihead weighing, 11, conducting metal detection, and 12, packaging to put the product in storage. Baijiu, white vinegar, edible salt, edible flour, swelling agent and clear water are mixed to serveas the additive, when ginger slices are soaked, the additive is added, edible saline water is utilized to soak the ginger slices, moisture content in an internal environment of the ginger slices is low, the salt concentration of an external environment is high, therefore the inner environment and the outer environment are balanced, the moisture in the ginger slices is separated out, while the baijiu, white vinegar and the like in the additive then enter the ginger slices, the baijiu is organic alcohol, the white vinegar is organic acid, zingerone in the ginger slices can be extracted, afterwards, the ginger slices are fished out and washed with the clear water, salt is thoroughly washed away, and thus the biting taste in the ginger slices is removed.

Description

technical field [0001] The invention relates to a production method of health food, in particular to a process for processing ginger slices and additives thereof. Background technique [0002] Ginger has been planted and eaten in my country for more than two thousand years; ginger has the effect of dispelling cold and invigorating the stomach, so people generally like to eat it; but because of its pungent taste, it is often used as a seasoning traditionally. Ginger is made into the kind that can directly eat small food more; As the disclosed a kind of sauce system ginger piece and its processing method of the disclosed Chinese patent of " CN105029320A " as application number, as disclosed in the Chinese patent of " CN1981616A " Disclosed are ginger slices prepared with honey and a production method thereof. [0003] But the ginger is pungent, and even though it's masked by the sauce, it still has a strong piquancy. [0004] Here, we provide a ginger slice processing method t...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L5/20
CPCA23G3/48A23L5/273A23L5/276A23V2002/00A23V2200/14A23V2200/16A23V2250/082A23V2250/022A23V2300/14
Inventor 田强
Owner 青岛胶平食品有限公司
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