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Sugared ginger and preparation process thereof

A preparation process and technology of candy ginger, applied in the confectionery industry, confectionery, food ultrasonic treatment and other directions, can solve problems such as candy ginger getting angry, and achieve the effects of accelerating penetration, small influence on taste, and solving the problem of getting angry

Pending Publication Date: 2022-02-18
金杰食品(漳州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that candied ginger is easy to get angry, the application provides a kind of candied ginger and its preparation process

Method used

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  • Sugared ginger and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: a kind of candied ginger, the component of its raw material and parts by weight thereof are as shown in table 1, and prepare by following steps:

[0044] Step 1, after selecting the raw ginger, wash the raw ginger with clear water;

[0045] Step 2, the raw ginger is peeled by a ginger peeling machine, and then manually cut into pieces or sliced;

[0046] Step 3: Rinse the diced or sliced ​​ginger with clean water. The rinsing process is cleaning while stirring; after rinsing, the greening process is soaking the ginger in clear water at 90±5°C for 10 to 30 minutes;

[0047] Step 4, honey soak the finished ginger with honeysuckle-white granulated sugar boiling liquid;

[0048] Wherein, in this embodiment, the liquid honeysuckle-white granulated sugar boiled liquid is the liquid obtained by boiling honeysuckle flower, white sugar, and water according to the weight ratio of 3:10:25 for 15 minutes under high fire. In other embodiments, honeysuckle flower, whit...

Embodiment 2～3

[0058] Embodiment 2~3: a kind of candied ginger, the difference with embodiment 1 is: the components and parts by weight of its raw materials are as shown in table 1.

[0059] Each component and parts by weight thereof in table 1 embodiment 1-3

[0060]

Embodiment 4

[0061] Embodiment 4: a kind of candied ginger, the difference with embodiment 1 is: the honey soaking process in step 4 comprises the following steps:

[0062] S1. Soak the ginger in the honeysuckle-white sugar boiled solution at 85°C for 15 minutes.

[0063] S2. By putting a frozen ice bag into the boiling liquid, reduce the soaking temperature to 20°C within 1 min, then soak at room temperature for 3 hours, and take out the ice pack;

[0064] S3. Separating ginger and honeysuckle-white granulated sugar boiling liquid, draining the separated ginger, and sending it to an oven for drying; concentrating the separated honeysuckle-white granulated sugar boiling liquid to its original volume by evaporation 1 / 2 of

[0065] S4. Soak the dried ginger in the honeysuckle-white sugar boiled liquid concentrated in S3. The soaking temperature is 85° C. for 15 minutes.

[0066] S5. Repeat S2 to S4 until the honeysuckle-white sugar boiled liquid concentrated in S3 is in a drawing shape.

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Abstract

The invention relates to the field of food, and particularly discloses sugared ginger and a preparation process thereof. The sugared ginger raw material comprises the following components, by weight: 100-130 parts of raw material ginger, 90-100 parts of white granulated sugar, and 20-30 parts of honeysuckle flowers. The preparation method comprises the following steps: step 1, selecting the raw material ginger and then cleaning the ginger; step 2, peeling the raw material ginger, and dicing or slicing the peeled ginger; step 3, rinsing the diced or sliced ginger, and performing fixation after rinsing; step 4, performing candied soaking on the killed-out ginger with honeysuckle flower-white granulated sugar boiling liquid; step 5, taking out the processed ginger, draining and drying the product; and step 6, performing bagging after product inspection. The composition / product provided by the invention has the advantage that the composition is delicious and does not cause internal heat.

Description

technical field [0001] The application relates to the field of food, more specifically, it relates to a kind of candied ginger and its preparation process. Background technique [0002] Candied ginger is a kind of block or flake sweet food. It is generally made of high-quality fresh and tender ginger from real estate as the main raw material, and it is refined and processed with white sugar and other scientific formulas. Shengjin and other functions. [0003] A Chinese invention patent with the publication number CN100417337C discloses a processing method for candied ginger slices. The production steps are: raw material selection, cleaning, slicing, cleaning, color protection of ginger slices, rinsing, sugar boiling for the first time, cooling sugar Soak for 4-8 hours, repeat the operation of sugar boiling and cold soaking for three times, boil for the fourth time to the end, and dry. [0004] The above-mentioned related technology provides the existing production process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/48A23G3/42A23G3/364A23V2002/00A23V2200/30A23V2300/10A23V2300/48
Inventor 留典兴
Owner 金杰食品(漳州)有限公司
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