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Preparation method for reducing spicy taste of sauced ginger

A spicy and soy sauce-based technology, which is applied in the field of preparation to reduce the pungent taste of ginger made from soy sauce, can solve the problems of nutrient loss and heavy spicy taste, and achieve the effect of less nutrient loss, less nutrient loss and good taste

Inactive Publication Date: 2018-11-23
铜陵白姜发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pickled ginger is made by salting and desalting fresh vegetables, and then soaking them with sweet noodle sauce, bean paste, chili sauce or soy sauce. Digestion can also regulate gastrointestinal function. It is loved by consumers all year round, but it has the disadvantages of strong spicy taste and serious loss of nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method for reducing the pungent taste of sauce-made ginger, comprising the steps of: cutting 140kg of ginger and 60kg of carrot into flakes, adding 30kg of salt, 6kg of horseradish, 20kg of white sugar, 16kg of rice wine, 10kg of mature vinegar, 25kg of peanut oil, 4kg of red Pepper, 4kg oyster sauce, 4kg thyme, 4kg grass fruit powder, 2kg cloves, 450kg water, boil for 2 minutes, cool to room temperature, seal and marinate for 14 days to obtain ginger in sauce.

Embodiment 2

[0016] A preparation method for reducing the pungent taste of sauce-made ginger, comprising the steps of: cutting 160kg of ginger and 40kg of carrots into slices, adding 40kg of salt, 3kg of horseradish, 30kg of white sugar, 8kg of rice wine, 18kg of mature vinegar, 15kg of peanut oil, and 8kg of red pepper. Pepper, 2kg oyster sauce, 8kg thyme, 2kg grass fruit powder, 4kg cloves, 350kg water, boil for 4 minutes, cool to room temperature, seal and marinate for 10 days to obtain sauce ginger.

Embodiment 3

[0018] A preparation method for reducing the pungent taste of sauce-made ginger, comprising the steps of: cutting 145kg of ginger and 55kg of carrots into slices, adding 33kg of salt, 5kg of horseradish, 22kg of white sugar, 14kg of rice wine, 12kg of mature vinegar, 22kg of peanut oil, and 5kg of red beetroot. Pepper, 3.5kg oyster sauce, 5kg thyme, 3.5kg grass fruit powder, 2.5kg cloves, 420kg water, boil for 2.5min, cool to room temperature, seal and marinate for 13 days to obtain sauce ginger.

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Abstract

The invention discloses a preparation method for reducing the spicy taste of sauced ginger. Existing sauced ginger is prepared by carrying out desalting after salting fresh vegetables and then carrying out soaking by using sweet soybean paste, soybean paste, chilli sauce or soybean sauce and has the characteristics of being unique in flavor, moderate in sweet and salty taste, crispy, tender, fragrant, rich in sauce flavor, beneficial to digestion, capable of adjusting the gastrointestinal functions and popular with consumers all the year round, but the sauced ginger also has the defects that the spicy taste is strong, and the nutrition loss is serious. The preparation method for reducing the spicy taste of the sauced ginger aims to overcome the defects. The preparation method for reducingthe spicy taste of the sauced ginger comprises the following steps of cutting fresh ginger and carrots into slices, adding table salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, red peppers, oyster sauce, thyme, tsaoko cardamon powder, flos caryophylli and water, and carrying out cooking, cooling and sealed pickling so as to obtain the sauced ginger. The sauced ginger prepared through the preparation method for reducing the spicy taste of the sauced ginger has the advantages that the beneficial components of the fresh ginger are reserved, the spicy tasteof the fresh ginger can be covered, the shelf life is long, eating is convenient, little nutrition loss is caused, and in addition, the sauced ginger is crisp, tasty, delicious and good in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method for reducing the pungent taste of pickled ginger. Background technique [0002] Pickled ginger is made by salting and desalting fresh vegetables, and then dipping them in sweet noodle sauce, bean paste, chili sauce or soy sauce. Digestion can also regulate gastrointestinal function. It is loved by consumers all year round, but it has the disadvantages of strong spicy taste and serious loss of nutrition. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation method for reducing the pungent taste of soy-made ginger. The obtained soy-made ginger not only retains the beneficial ingredients of ginger, but also can cover up the pungent taste of ginger. It has a long shelf life and is convenient to eat. The nutrient loss is less, and it is crisp and delicious, ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00
CPCA23L19/00A23L27/60
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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