CN107981012A - A kind of brown sugar chews the preparation method of ginger splices - Google Patents
A kind of brown sugar chews the preparation method of ginger splices Download PDFInfo
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- CN107981012A CN107981012A CN201711239394.6A CN201711239394A CN107981012A CN 107981012 A CN107981012 A CN 107981012A CN 201711239394 A CN201711239394 A CN 201711239394A CN 107981012 A CN107981012 A CN 107981012A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method that a kind of brown sugar chews ginger splices, mainly include the following steps that：（1）Ginger pre-processes；（2）Jujube juice extracts；（3）Once soak；（4）Secondary immersion；（5）Soak three times；（6）Drying；（7）Iron removaling；（8）Sterilization, packaging.The method of the invention is easy to operate, production cost is relatively low, and each raw material can be integrated and made full use of, and the syrup after once soaking can be used for the preparation of the special ginger flavor beverage of pregnant woman, syrup after secondary immersion can be used for the preparation of ginger syrup, greatly reduce wasting phenomenon and the pollution to environment；The ginger sugar sheet that processing method of the present invention makes does not add preservative, good product quality, has blood-enrich, invigorating the spleen warm stomach, nourishing blood and tranquilization, promotes health and cures diseases, improves a poor appetite, helps digest and adjust gastrointestinal function and other effects, be the food with health-care efficacy.
Description
Technical field
The present invention relates to food processing field, is specifically the preparation method that a kind of brown sugar chews ginger splices.
Background technology
Brown sugar chews ginger splices i.e. using ginger and brown sugar as food made of primary raw material, delicious in taste, full of nutrition, has
Double health effect of ginger and brown sugar, and taste is considerably beyond directly edible ginger or brown sugar.The health benefit of ginger is in the traditional Chinese medical science
In extremely praise highly, according to theory of traditional Chinese medical science, ginger property and flavor of peppery and warm enters lung, stomach, the spleen channel, and main function is cold dispelling, preventing or arresting vomiting, opens phlegm, has
Deliver, cold dispelling, preventing or arresting vomiting and the effect of open phlegm, have the dietary function that treatment anemofrigid cold conciliates the poison of ichthyophagy crab.Ginger in ginger is peppery
Element can promote the secretion of salivary gland and gastro-intestinal digestion gland, promote gastrointestinal peristalsis, improve a poor appetite, help digest and adjust so as to play
The effect of gastrointestinal function, can effectively adjust digestive system and mitigate the symptom of diarrhea of improper diet generation.It was found that ginger also has
Mitigate the effect such as pain, cancer-resisting.
Brown sugar contains 95% or so sucrose, remains the nutritional ingredient of more sugarcane, is also more prone to by human consumption
Absorb, therefore can quickly regain one's strength of body, enhance vigour, so be otherwise known as " chocolate in east ", brown sugar is warm-natured, it is sweet in flavor, enter
Spleen, has the function that blood-enrich, invigorating the spleen warm stomach, delays middle analgesic, activates blood circulation and disperses blood clots.Therefore, ginger has splendid with brown sugar collocation
Health-care effect.
On the books in the herbal medicine books of China to arrive, jujube warm-natured, returns spleen stomach sweet in flavor, has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, delays
With the function of pharmacological property；And modern pharmacology then finds that jujube contains protein, carbohydrate, organic acid, vitamin A, vitamin C
, the abundant nutrition such as lot of trace calcium and amino acid.Jujube is warm-natured, sweet in flavor, tool blood-enrich, strengthening the spleen and stomach, evacuate pathogenic wind
Effect, increases the serum transaminase for the treatment of anaphylactoid purpura, anaemia, hypertension, acute, chronic hepatitis and liver cirrhosis patient, and
Prevention transfusion reaction etc. has ideal effect.
The correlation technique of brown sugar ginger sugar and its drink processing is related in open source literature at present, wherein be sugar content compared with
Height, less containing ginger, here is to retrieve relevant patent document：
1st, Chinese patent：A kind of brown sugar ginger sugar and preparation method thereof；Application number：201611257725.4；The applying date：2016-12-
30；Applicant：Agricultural development Co., Ltd of Changting County clear water Toyota；Summary：Disclosure of the invention a kind of brown sugar ginger sugar and its making
Method, the raw material of the brown sugar ginger sugar are made of the component of following parts by weight：8~12 parts of brown sugar, 3~4 parts of peanut oil, small yellow ginger
0.6~1 part of powder, the brown sugar ginger sugar production method comprise the following steps：Peanut oil is poured into pot, is heated to 90~95 DEG C,
Then add brown sugar, make peanut oil merged completely with brown sugar after into pureed, controlled at 75~85 DEG C, add small yellow ginger
Powder, mixing boil, and obtain body of paste；Controlled at 80~85 DEG C, continue to boil 5~8min, obtain brown sugar ginger sugar.The present invention
Formula is reasonable, and easy to operate, the brown sugar ginger sugar of making has beautifying face and moistering lotion, chills out, and balances endocrine, fills blood, menstruation regulating
Stop-band, alleviates dysmenorrhoea, maintains uterus and ovary, restrains the effect of anti-inflammatory, can alleviate the acute proliferation of mammary gland, prevents color spot, whitening
Purifying skin.
2nd, Chinese patent：A kind of ginger tea with brown sugar and its manufacture craft；Application number：201710118856.2；The applying date：
2017-03-01；Applicant：Guangdong Province Yangchun City Xin De biotechnologies Development Co., Ltd；Summary：The invention discloses one kind
Ginger tea with brown sugar, by mass percentage, is made of following raw material：White granulated sugar 50%, brown sugar 35%, ginger 10%, honey 5%,
Its manufacture craft, comprises the following steps：(1) stock up；(2) ginger extracts；(3) crush：By white granulated sugar and the brown sugar of 6/7 inventory
Co-grinding, and the dry cream crushing of step (2) extraction is spare；(4) brown sugar solution processed：It is made of the brown sugar of 1/7 inventory molten
Liquid is spare；(5) pelletize：Solution made from crushed material addition step (4) made from step (3), adds honey, pelletizes,
Obtain particulate matter；(6) it is dry：Manufactured particulate matter is dried, 70~80 DEG C of drying temperature, when the time 4 is small；(7) examine；
(8) pack.Compared with the prior art, the present invention has the advantages of：The ginger tea with brown sugar of the present invention can warm up spleen stomach invigorating, remove stomach cold, be warm
Palace, promote blood circulation, activate blood and relax tendons, blood stasis dispersing and fresh blood promoting, prevention anemofrigid cold.
The content of the invention
The object of the present invention is to provide the preparation method that a kind of brown sugar chews ginger splices, this method is easy to operate, does not add anti-corrosion
Agent, production cost is relatively low, good product quality, healthy and safe, has preferable health-care efficacy.
The present invention is achieved through the following technical solutions：
A kind of brown sugar chews the preparation method of ginger splices, comprises the following steps：
（1）Ginger pre-processes：The high-quality fresh ginger of 5~6 months is planted in selection, removes impurity, adds water, citric acid and food
Salt, is pickled 25~35 days；Again with clear water rinsing 20~30 it is small when, be cut into sheet；Every kilogram of ginger slice add 0.8~1kg of water and
0.26~0.3kg of citric acid, 20~40min of infusion；
The amount of water, citric acid and salt is added when described marinated, in parts by weight for：100 parts of water, 0.5~0.6 part of citric acid,
9~11 parts of salt；
The sheet ginger slice specification is：5~10cm of length, 2~4mm of thickness.
（2）Jujube juice extracts：High-quality jujube is selected, is enucleated, with water heating extracting jujube juice, amount of water is jujube meat quality
7~9 times, temperature is 70~80 DEG C, and 50~60min of time, is filtered while hot, and it is jujube juice to take filtrate.
（3）Once soak：The syrup that concentration is 28~30% is made with white granulated sugar plus water, soaks ginger slice, soaking time 22
~25 it is small when；Syrup after once soaking is recycled, for making the special ginger flavor beverage of pregnant woman.
（4）Secondary immersion：Secondary immersion is carried out by the way of gradient sugaring, adds appropriate jujube juice, soaking time 10
~15 days；Syrup is recycled, the preparation for red-jujube flavor ginger syrup；
The method of the gradient sugaring is：Use white granulated sugar plus water that initial concentration is made as 5~8% syrup, every kilogram of syrup adds
Enter 10~15g of jujube juice, be put into ginger splices and start to soak；Start every two days plus a brown sugar within 3rd day, add brown sugar number 5~7 times,
Soaking time 10~15 days, to brown sugar water final concentration of 65~70%；
The preparation method of the red-jujube flavor ginger syrup is：Syrup after secondary immersion is heated into 25~30min of infusion, concentration is formed
Moisture is 20~28% syrup, packaging into products after sterilization.
（5）Soak three times：Add microcrystalline cellulose 10~15%, maltodextrin 5~8%, magnesium stearate 2~4%, molecular weight
For 10000~50000 chitosan 10~15%, remaining is water, and aqueous solution is made, and soaks 2~3min of ginger splices, increases its chewing
Performance.
（6）Drying：By the way of steam seasoning, 1000min first are dried with 55 DEG C, then 300~320min are dried with 58 DEG C, are made
The surface of ginger splices separates out one layer of crystal sugar, and it is 8~12% to control its moisture.
（7）Iron removaling：Iron removaling is detected with the bar magnet of high intensity.
（8）Sterilization, packaging：With micro-wave oven 2~3min of microwave sterilization, then packed with polybag, be finished product.
The brown sugar refers to the sugarcane commerieal sugar with honey, and sugarcane concentrates the band honey of formation through squeezing the juice.Brown sugar presses crystalline particle
Difference, is divided into piece candy, brown granulated sugar, brown sugar powder, bowl sugar etc., because not having process highly concise, almost remains the whole in sugarcane juice
Component, in addition to possessing the function of sugar, also compares white sand containing vitamin and trace element, such as iron, zinc, manganese, chromium, nutritional ingredient
Sugar is much higher, is also more prone to be digested, therefore can quickly regain one's strength of body, enhance vigour, so " the east that is otherwise known as
The chocolate of side ".For the angle of the traditional Chinese medical science, brown sugar is warm-natured, it is sweet in flavor, enter spleen, there is blood-enrich, invigorating the spleen warm stomach, slow stop
Bitterly, the effect to activate blood circulation and disperse blood clots.Warm-natured brown sugar by " temperature mends it, Wen Ertong it, temperature and dissipate it " play blood tonification effect.Phase
For, though white sugar is sweet in flavor, its right color is white, mild-natured, therefore its effect enriched blood is far away from brown sugar.
The jujube, also known as jujube, belong to the fruit of Rhamnaceae jujube, its vitamin content is very high, have " natural
The good reputation of vitamin pill ", has nourishment for vitality, the effect of enriching blood.Jujube is warm-natured sweet in flavor, full of nutrition, is given birth to containing abundant dimension
Element and amino acid, mineral matter, have splendid health-care effect, also have certain effect to anti-cancer and preventing hypertension, hyperlipidemia.It is red
Jujube is not only the fruit that people like, and nourishing spleen and stomach, nourishing blood and tranquilization, the good medicine to promote health and cure diseases simply.Puerpera, which eats, to be mended
Middle QI invigorating, nourishing blood and tranquilization, accelerate body to restore；Oldaged physically weak person, which eats, to build up health, and slow down aging；More especially it is engaged in
The people and neurastheniac of mental labour, often feeding jujube can feel at ease to keep god, improve a poor appetite.Jujube or natural beauty food
Product, can also replenish qi to invigorate the spleen, and promote the biochemical circulation of qi and blood and anti-aging.
Beneficial effects of the present invention：
1st, brown sugar of the present invention chews the preparation method of ginger splices, and selection plants the fresh ginger of 5~6 months as raw material,
Generally plant at spring, harvested before mid-autumn, its crude fibre is not yet formed, in good taste, and when chewing will not form residue, and health is again
It is delicious.
2nd, brown sugar of the present invention chews the preparation method of ginger splices, and the syrup after once soaking can be used for the special ginger of pregnant woman
The preparation of flavor beverage, syrup after secondary immersion can be used for the preparation of ginger syrup, this mode can make full use of limited resource and
Wasting phenomenon is avoided, production efficiency is high, while can reduce pollution of the discharge for environment of discarded object.
3rd, brown sugar of the present invention chews ginger splices, and ginger is combined with brown sugar and jujube, has blood-enrich, invigorating the spleen
Warm stomach, nourishing blood and tranquilization, promote health and cure diseases, and improves a poor appetite, helps digest and adjusts gastrointestinal function and other effects, have health-care efficacy
Food.
4th, brown sugar of the present invention chews ginger splices and does not add any preservative, quality assurance, the water content of itself compared with
It is low and contain higher sugar, it is not easy cooperating microorganisms；Packed using high density polyethylene packaging material, there is relatively low breathe freely
Property, the composition of air in packaging bag can be kept to keep stablizing, oxygen concentration is relatively low, microorganism is not grown；It is of the present invention
Brown sugar chews ginger splices and meets standard by the graduate detection of Guangxi Zhuang Autonomous Region product quality inspection, indices.
Embodiment
The present invention is introduced in order to more detailed, with reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of brown sugar chews the preparation method of ginger splices, comprises the following steps：
（1）Ginger pre-processes：The high-quality fresh ginger of 5 months is planted in selection, removes impurity, is added water, citric acid and salt, is salted down
System 30 days；Again with clear water rinsing 28 it is small when, be cut into sheet；Every kilogram of ginger slice adds water 0.8kg and citric acid 0.28kg, infusion
30min；
The amount of water, citric acid and salt is added when described marinated, in parts by weight for：100 parts of water, 0.5 part of citric acid, salt 9
Part；
The sheet ginger slice specification is：5~10cm of length, 2~4mm of thickness.
（2）Jujube juice extracts：High-quality jujube is selected, is enucleated, with water heating extracting jujube juice, amount of water is jujube meat quality
8 times, temperature is 75 DEG C, and time 60min, is filtered while hot, and it is jujube juice to take filtrate.
（3）Once soak：The syrup that concentration is 28% is made with white granulated sugar plus water, soaks ginger slice, soaking time 25 is small
When；Syrup after once soaking is recycled, for making the special ginger flavor beverage of pregnant woman.
（4）Secondary immersion：Secondary immersion is carried out by the way of gradient sugaring, adds appropriate jujube juice, soaking time 12
My god；Syrup is recycled, the preparation for red-jujube flavor ginger syrup；
The method of the gradient sugaring is：Use white granulated sugar plus water that initial concentration is made as 6% syrup, every kilogram of syrup adds
Jujube juice 12g, is put into ginger splices and starts to soak；Start every two days plus a brown sugar within 3rd day, add brown sugar number 5 times, soaking time
12 days, to brown sugar water final concentration of 68%；
The preparation method of the red-jujube flavor ginger syrup is：Syrup after secondary immersion is heated into infusion 30min, concentration forms moisture
Content is 25% syrup, packaging into products after sterilization.
（5）Soak three times：Add microcrystalline cellulose 15%, maltodextrin 5%, magnesium stearate 3%, molecular weight for 10000~
50000 chitosan 15%, remaining is water, and aqueous solution is made, and soaks ginger splices 3min, increases its Chewiness.
（6）Drying：By the way of steam seasoning, 1000min first are dried with 55 DEG C, then 300min are dried with 58 DEG C, make ginger splices
Surface separate out one layer of crystal sugar, control its moisture be 8%.
（7）Iron removaling：Iron removaling is detected with the bar magnet of high intensity.
（8）Sterilization, packaging：With micro-wave oven microwave sterilization 2min, then packed with polybag, be finished product.
Embodiment 2
A kind of brown sugar chews the preparation method of ginger splices, comprises the following steps：
（1）Ginger pre-processes：The high-quality fresh ginger of 6 months is planted in selection, removes impurity, is added water, citric acid and salt, is salted down
System 35 days；Again with clear water rinsing 30 it is small when, be cut into sheet；Every kilogram of ginger slice adds water 1kg and citric acid 0.3kg, infusion
40min；
The amount of water, citric acid and salt is added when described marinated, in parts by weight for：100 parts of water, 0.6 part of citric acid, salt 10
Part；
The sheet ginger slice specification is：5~10cm of length, 2~4mm of thickness.
（2）Jujube juice extracts：High-quality jujube is selected, is enucleated, with water heating extracting jujube juice, amount of water is jujube meat quality
9 times, temperature is 80 DEG C, and time 50min, is filtered while hot, and it is jujube juice to take filtrate.
（3）Once soak：The syrup that concentration is 30% is made with white granulated sugar plus water, soaks ginger slice, soaking time 24 is small
When；Syrup after once soaking is recycled, for making the special ginger flavor beverage of pregnant woman.
（4）Secondary immersion：Secondary immersion is carried out by the way of gradient sugaring, adds appropriate jujube juice, soaking time 15
My god；Syrup is recycled, the preparation for red-jujube flavor ginger syrup；
The method of the gradient sugaring is：Use white granulated sugar plus water that initial concentration is made as 5% syrup, every kilogram of syrup adds
Jujube juice 15g, is put into ginger splices and starts to soak；Start every two days plus a brown sugar within 3rd day, add brown sugar number 7 times, soaking time
15 days, to brown sugar water final concentration of 70%；
The preparation method of the red-jujube flavor ginger syrup is：Syrup after secondary immersion is heated into infusion 30min, concentration forms moisture
Content is 22% syrup, packaging into products after sterilization.
（5）Soak three times：Add microcrystalline cellulose 10%, maltodextrin 8%, magnesium stearate 3%, molecular weight for 10000~
50000 chitosan 13%, remaining is water, and aqueous solution is made, and soaks ginger splices 2min, increases its Chewiness.
（6）Drying：By the way of steam seasoning, 1000min first are dried with 55 DEG C, then 300min are dried with 58 DEG C, make ginger splices
Surface separate out one layer of crystal sugar, control its moisture be 8%.
（7）Iron removaling：Iron removaling is detected with the bar magnet of high intensity.
（8）Sterilization, packaging：With micro-wave oven microwave sterilization 3min, then packed with polybag, be finished product.
Fresh ginger and high-quality brown sugar of the raw material for good non agricultural chemical residuum used in the present embodiment, so as to ensure
The quality safety and health-care effect of product.Guangxi Zhuang Autonomous Region product quality is sent to the product sampling prepared in embodiment
Inspection Research institute is detected, and indices meet standard.
Claims (6)
1. a kind of brown sugar chews the preparation method of ginger splices, it is characterised in that comprises the following steps：
（1）Ginger pre-processes：The high-quality fresh ginger of 5~6 months is planted in selection, removes impurity, adds water, citric acid and food
Salt, is pickled 25~35 days；Again with clear water rinsing 20~30 it is small when, be cut into sheet；Every kilogram of ginger slice add 0.8~1kg of water and
0.26~0.3kg of citric acid, 20~40min of infusion；
（2）Jujube juice extracts：High-quality jujube is selected, is enucleated, with water heating extracting jujube juice, amount of water is the 7~9 of jujube meat quality
Times, temperature is 70~80 DEG C, and 50~60min of time, is filtered while hot, and it is jujube juice to take filtrate；
（3）Once soak：The syrup that concentration is 28~30% is made with white granulated sugar plus water, soaks ginger slice, soaking time 22~25
Hour；Syrup after once soaking is recycled, for making the special ginger flavor beverage of pregnant woman；
（4）Secondary immersion：Secondary immersion is carried out by the way of gradient sugaring, adds appropriate jujube juice, soaking time 10~15
My god；Syrup is recycled, the preparation for red-jujube flavor ginger syrup；
（5）Soak three times：Addition microcrystalline cellulose 10~15%, maltodextrin 5~8%, magnesium stearate 2~4%, molecular weight are
10000~50000 chitosan 10~15%, remaining is water, and aqueous solution is made, and soaks 2~3min of ginger splices, increases its chewiness
Energy；
（6）Drying：By the way of steam seasoning, 1000min first are dried with 55 DEG C, then 300~320min are dried with 58 DEG C, make ginger splices
Surface separate out one layer of crystal sugar, control its moisture be 8~12%；
（7）Iron removaling：Iron removaling is detected with the bar magnet of high intensity；
（8）Sterilization, packaging：With micro-wave oven 2~3min of microwave sterilization, then packed with polybag, be finished product.
2. brown sugar according to claim 1 chews the preparation method of ginger splices, it is characterised in that step（1）When described marinated
Add the amount of water, citric acid and salt, in parts by weight for：100 parts of water, 0.5~0.6 part of citric acid, 9~11 parts of salt.
3. brown sugar according to claim 1 chews the preparation method of ginger splices, it is characterised in that step（1）The sheet life
Ginger splices specification is：5~10cm of length, 2~4mm of thickness.
4. brown sugar according to claim 1 chews the preparation method of ginger splices, it is characterised in that step（3）The low concentration
The preparation method of syrup is：The syrup that concentration is 28~30% is made with white granulated sugar plus water.
5. brown sugar according to claim 1 chews the preparation method of ginger splices, it is characterised in that step（4）The gradient adds
Sugar method be：Use white granulated sugar plus water that initial concentration is made as 5~8% syrup, every kilogram of syrup addition jujube juice 10~
15g, is put into ginger splices and starts to soak；Start every two days plus a brown sugar within 3rd day, add brown sugar number 5~7 times, soaking time 10~
15 days, to brown sugar water final concentration of 65~70%.
6. brown sugar according to claim 1 chews the preparation method of ginger splices, it is characterised in that step（4）The red-jujube flavor
The preparation method of ginger syrup is：Syrup after secondary immersion is heated into 25~30min of infusion, concentration formed moisture for 20~
28% syrup, packaging into products after sterilization.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617843A (en) * | 2018-05-11 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Red date nutrient fruit and production method |
| CN110613043A (en) * | 2019-10-09 | 2019-12-27 | 聊城大学 | Donkey-hide gelatin gel tea cake prepared from donkey-hide gelatin jujube processing by-product donkey-hide gelatin jujube pulp |
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|---|---|---|---|---|
| CN104522268A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Processing method of health-care preserved ginger |
| CN104543287A (en) * | 2014-12-09 | 2015-04-29 | 林静 | Preparation method of candied ginger slices |
| CN105941793A (en) * | 2016-04-29 | 2016-09-21 | 安徽俊达食品有限公司 | Production technology of red jujube ginger sugar |
| CN106615540A (en) * | 2016-11-08 | 2017-05-10 | 许春玲 | Preparation method of cold-dispelling and stomach-nourishing ginger candy slices |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522268A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Processing method of health-care preserved ginger |
| CN104543287A (en) * | 2014-12-09 | 2015-04-29 | 林静 | Preparation method of candied ginger slices |
| CN105941793A (en) * | 2016-04-29 | 2016-09-21 | 安徽俊达食品有限公司 | Production technology of red jujube ginger sugar |
| CN106615540A (en) * | 2016-11-08 | 2017-05-10 | 许春玲 | Preparation method of cold-dispelling and stomach-nourishing ginger candy slices |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617843A (en) * | 2018-05-11 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Red date nutrient fruit and production method |
| CN110613043A (en) * | 2019-10-09 | 2019-12-27 | 聊城大学 | Donkey-hide gelatin gel tea cake prepared from donkey-hide gelatin jujube processing by-product donkey-hide gelatin jujube pulp |
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