Water retaining agent for sweet and sour ginger and preparation method of water retaining agent

A water-retaining agent, sweet and sour technology, applied in the direction of protecting fruits/vegetables with a coating protective layer, application, food ingredients as a taste improver, etc., can solve the problems of low moisture content of tender ginger, affecting taste, etc. Good effect of exchange, controlled release and slow release, good effect of water absorption and water retention

Inactive Publication Date: 2019-01-11
铜陵美子园农特产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a problem of low moisture content in tender ginger in the cooked tender ginger products sold on the market, which affects the taste, which needs to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing a water-retaining agent for sweet and sour ginger, comprising the following steps: uniformly mixing 10kg of sericin, 0.16kg of calcium chloride, and 50kg of water to obtain pretreated sericin; mixing 8kg of sodium alginate, 0.02kg of glutaraldehyde, Mix 55 kg of water evenly, add pretreated sericin for 20 minutes, stir at 65°C and 100 r / min, let stand for 16 hours, and freeze-dry to obtain a water-retaining agent for sweet and sour ginger.

[0021] A preparation method for retaining the moisture of sweet and sour ginger, comprising the steps of:

[0022] S1. Peel the young ginger, clean it, freeze it for 40 minutes, freeze it at -10°C, thaw it, dry it in the air for dehydration, put it into a 3wt% salt solution and soak it for 25 hours, filter it, apply salt on the surface, seal it and press it for 3 days to get pre-processed tender ginger;

[0023] S2. Boil 14kg star anise, 4kg fennel, 6kg rosemary, 4kg pepper, 5kg perilla, 4kg jujube, 4kg mint,...

Embodiment 2

[0025] A method for preparing a water-retaining agent for sweet and sour ginger, comprising the following steps: uniformly mixing 20kg of sericin, 0.1kg of calcium chloride, and 90kg of water to obtain pretreated sericin; mixing 4kg of sodium alginate, 0.04kg of glutaraldehyde, Mix 35kg of water evenly, add pretreated sericin for 30min, stir at 55°C, stir at 140r / min, let stand for 10h, and freeze-dry to obtain a water-retaining agent for sweet and sour ginger.

[0026] A preparation method for retaining the moisture of sweet and sour ginger, comprising the steps of:

[0027] S1. Peel the young ginger, clean it, freeze it for 60 minutes at -18°C, thaw it, dry it in the air for dehydration, put it into a 4wt% salt solution and soak it for 15 hours, filter it, apply salt on the surface, seal and press it for 5 hours days to get pre-processed tender ginger;

[0028] S2. Boil 6kg star anise, 10kg cumin, 2kg rosemary, 8kg pepper, 3kg perilla, 8kg jujube, 2kg mint, 2kg clove, 80kg ...

Embodiment 3

[0030] A method for preparing a water-retaining agent for sweet and sour ginger, comprising the steps of: uniformly mixing 12kg of sericin, 0.14kg of calcium chloride, and 60kg of water to obtain pretreated sericin; mixing 7kg of sodium alginate, 0.025kg of glutaraldehyde, Mix 50kg of water evenly, add pretreated sericin for 22min, stir at 62°C, stir at 110r / min, let stand for 14h, and freeze-dry to obtain a water-retaining agent for sweet and sour ginger.

[0031] A preparation method for retaining the moisture of sweet and sour ginger, comprising the steps of:

[0032] S1. Peel the young ginger, clean it, freeze it for 45 minutes at -12°C, thaw it, dry it in the air for dehydration, put it into a 3.3wt% aqueous solution of salt water and soak it for 22 hours, filter it, apply salt on the surface, seal it and place it tightly 3.5 days to obtain pretreated tender ginger;

[0033] S2. Boil 12kg star anise, 6kg fennel, 5kg rosemary, 5kg pepper, 4.5kg perilla, 5kg jujube, 3.5kg ...

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PUM

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Abstract

The invention discloses a preparation method of a water retaining agent for sweet and sour ginger. The preparation method comprises the following steps of uniformly mixing sericin with calcium chloride and water to obtain pretreated sericin; and uniformly mixing sodium alginate with glutaraldehyde and water, adding the pretrated sericin, performing standing, and performing freeze drying so as to obtain the water retaining agent for sweet and sour ginger. The invention discloses the water retaining agent for sweet and sour ginger. The invention discloses a preparation method through which the moisture of the sweet and sour ginger can be reserved. The preparation method comprises the following steps of peeling tender ginger, performing thorough cleaning, performing freezing, performing unfreezing, performing airing for dehydration, conveying the dehydrated tender ginger into a saline solution, performing soaking, performing filtration, apply table salt to surface layers, and performing sealed and impacted standing to obtain pretreated tender ginger; and boiling star aniseeds, fennel fruits, rosemary, Chinese prickly ash, purple perilla, Chinese jujubes, mint, cloves and water, reducing the temperature, adding white granulated sugar, mature vinegar and the water retaining agent for sweet and sour ginger, performing uniform mixing, adding the pretreated tender ginger, and performing preservation so as to obtain the sweet and sour ginger.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a water-retaining agent for sweet and sour ginger and a preparation method thereof, and a preparation method for retaining water in sweet and sour ginger. Background technique [0002] "Eat radish in winter and ginger in summer to keep you healthy all year round", this is a popular saying in our country. Young ginger has many effects and is a good medicine for treating nausea and vomiting. It has the reputation of "holy medicine for vomiting", especially in summer. Appropriately eating some young ginger can inhibit the growth of gastrointestinal bacteria, and young ginger can also kill oral and intestinal pathogenic bacteria. Since ancient times in our country, it has been said that "tender ginger cures all diseases", and it is the main medicinal ingredient of Chinese medicine in my country. [0003] Traditional Chinese medicine pays attention to eating radish in winter ...

Claims

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Application Information

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IPC IPC(8): A23L29/281A23L29/256A23L19/20A23L27/00A23L27/10A23L33/10A23L5/20A23L5/00A23B7/16
CPCA23B7/16A23V2002/00A23L5/00A23L5/276A23L19/20A23L27/00A23L27/10A23L29/256A23L29/281A23L33/10A23V2200/16A23V2200/30A23V2200/324A23V2200/14A23V2300/20Y02A40/90
Inventor 崔光美
Owner 铜陵美子园农特产品加工有限公司
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