阅读说明：本技术 一种生姜暖胃蜜饯肠生产方法 (Production method of stomach-warming ginger preserved fruit sausage ) 是由 翟特 于 2020-11-23 设计创作，主要内容包括：本发明提供了一种生姜暖胃蜜饯肠生产方法,所述配料有绿豆粉和豌豆粉,所述辅料有淀粉、食用碘盐、白糖、饴糖和蜂蜜,所述添加剂有乙酰化二淀粉磷酸酯、香辛料和山梨酸钾,所述嫩姜挑选外表无损伤坏点的新鲜嫩姜,所述嫩姜进行清洗消毒,粉碎、糖渍,添加添加剂,灌装,完成蜜饯肠的生产。本发明生姜暖胃蜜饯肠中添加的饴糖具有补脾益气、缓急止痛、润肺止咳,治疗脾胃气虚、中焦虚寒、肺虚久咳、气短气喘等,蜂蜜对胃肠功能有调节作用,可使胃酸分泌正常。蜂蜜还可缓解神经紧张,促进睡眠,并有一定的止痛作用,且采用真空糖渍工艺,在负压状态下进行糖渍和腌渍,能够极大缩短糖渍和腌渍的时间,有效的降低时间和成本,有效提升产量。(The invention provides a production method of ginger stomach-warming preserved fruit sausage, which comprises the following steps of preparing mung bean powder and pea powder, preparing starch, edible iodized salt, white sugar, maltose and honey as auxiliary materials, preparing acetylated distarch phosphate, spices and potassium sorbate as additives, selecting fresh tender ginger without damage to appearance, cleaning and sterilizing the tender ginger, crushing, sugaring, adding the additives, and filling to complete the production of the preserved fruit sausage. The maltose added into the ginger stomach warming preserved fruit sausage has the effects of tonifying spleen and qi, relieving spasm and pain, moistening lung and arresting cough, and treating spleen and stomach qi deficiency, middle jiao deficiency cold, lung deficiency chronic cough, short breath and asthma and the like, and the honey has a regulating effect on gastrointestinal functions and can ensure normal gastric acid secretion. The honey can also relieve nervous tension and promote sleep, has a certain pain relieving effect, adopts a vacuum sugar pickling process, and is used for sugar pickling and pickling under a negative pressure state, so that the sugar pickling and pickling time can be greatly shortened, the effective time and cost are reduced, and the yield is effectively improved.)

1. A production method of ginger stomach warming preserved fruit sausage is characterized by comprising the following steps: the preserved fruit sausage is prepared from tender ginger serving as a main material, mung bean powder and pea powder serving as auxiliary materials, starch, edible iodized salt, white sugar, maltose and honey serving as auxiliary materials, acetylated distarch phosphate, spices and potassium sorbate serving as additives, wherein the tender ginger is selected from fresh tender ginger without damage to appearance, is cleaned and disinfected, is crushed and saccharified, is added with the additives, and is filled to complete production of the preserved fruit sausage.

2. The production method of ginger stomach-warming preserved fruit sausage as claimed in claim 1, wherein: the dosage of the starch is ten to fifteen percent of the total weight of the tender ginger of the main material.

3. The production method of ginger stomach-warming preserved fruit sausage as claimed in claim 1, wherein: the dosage of the edible iodized salt is three to five percent of the total weight of the tender ginger of the main material.

4. The production method of ginger stomach-warming preserved fruit sausage as claimed in claim 1, wherein: the dosage of the white sugar is twenty to thirty percent of the total weight of the tender ginger of the main material.

5. The production method of ginger stomach-warming preserved fruit sausage as claimed in claim 1, wherein: the maltose is ten to twenty percent of the total weight of the tender ginger of the main material.

6. The production method of ginger stomach-warming preserved fruit sausage as claimed in claim 1, wherein: the dosage of the honey is five to ten percent of the total weight of the tender ginger of the main material.

7. The method for producing ginger stomach-warming preserved fruit intestines as claimed in any one of claims 1 to 6, wherein: the method comprises the following steps:

(1) selecting fresh tender ginger without any damage and any dead spots on the surface, and cleaning the selected fresh tender ginger in a cleaning machine to remove dust and impurities on the surface and redundant skins; after the ginger is cleaned, putting the tender ginger into boiling water for boiling;

(2) taking out the tender ginger cooked in the step one, putting the tender ginger into clean water, adding white sugar into the clean water, cooking, adding maltose honey when the tender ginger is viscous, continuously cooking while stirring, putting the tender ginger into a sealed tank, and pumping air out to perform vacuum sugaring reaction when the tender ginger is completely cooked to be dry and away from fire;

(3) and (4) removing redundant syrup on the surfaces of the tender gingers subjected to the sugaring reaction in the step two, then putting the tender gingers into a grinder for grinding, adding five to ten percent of rice vinegar into the ground gingers, uniformly mixing and stirring the mixture, and then putting the mixture into a sealed tank to evacuate air for vacuum pickling.

(4) Putting tender ginger powder subjected to secondary vacuum pickling in the third step into a stirrer, adding a proper amount of mung bean powder and pea powder, adding starch, acetylated distarch phosphate, spices and potassium sorbate, uniformly stirring, filling and forming by using a filling machine, cooking, sterilizing, shaping and cooling to finish production.

Technical Field

The invention belongs to the technical field of production of ginger preserved fruit sausages, and particularly relates to a production method of a ginger preserved fruit sausage capable of warming stomach.

Background

The rhizoma Zingiberis recens is fresh rhizome of Zingiber officinale Roscoe of Zingiberaceae, and is named as rhizoma Zingiberis recens root, BAIYANYUN, collutory finger, DIXIN, YANLIANGXIAOZI, and fresh rhizoma Zingiberis recens. The rhizome (dried ginger), the bark (ginger peel) and the leaf (ginger leaf) of Zingiber officinale can be used as the raw materials. Ginger is pungent in flavor and slightly warm in nature. It enters lung, spleen and stomach meridians. The ginger tea has the effects of relieving exterior syndrome, dispelling cold, warming middle energizer, arresting vomiting, warming lung, relieving cough and detoxifying, is commonly used for wind-cold type common cold, spleen and stomach cold syndrome, stomach cold type vomiting, lung cold type cough and fish and crab poison relieving, and can play roles of resisting aging and inhibiting tumor when people eat the ginger tea. The ginger also has the effects of stimulating appetite and invigorating spleen and promoting appetite, in hot summer, the appetite is influenced because the secretion of saliva and gastric juice of a human body is reduced, if a plurality of ginger slices are eaten before a meal, the secretion of saliva, gastric juice and digestive juice can be stimulated, the gastrointestinal peristalsis is increased, and the appetite is promoted, which is the theory that people eat ginger in a 'rice without fragrance'. Eating some ginger in hot temperature can play the roles of excitation, perspiration, cooling and refreshing. The traditional Chinese patent medicine for heatstroke prevention, named Rendan, contains ginger component, and has the functions of invigorating stomach, refreshing and restoring consciousness. Scientific research finds that the ginger can play a role of certain antibiotics, and especially has a better effect on salmonella. In hot temperature, the food is easily polluted by bacteria, grows and breeds quickly, and is easy to cause acute gastroenteritis, and the prevention and treatment effects can be realized by eating a proper amount of ginger. Ginger is also used for relieving exterior syndrome, mainly dispelling wind-cold, and treating affection of exogenous wind-cold and headache, and after being attacked by ice, snow, water-dampness and cold, ginger decoction is taken to enhance blood circulation and dispel cold pathogen. The ginger is not suitable for people with yin deficiency, but is beneficial to most people, so the fresh ginger has the theories of three ginger slices per day without prescription of doctors, and people can eat the fresh ginger all the year round and get rid of all the diseases.

However, in the production method of the ginger stomach-warming preserved fruit sausage like the Chinese invention CN201610205356.8, only ginger white sugar is adopted for sugaring, so that the material is single, the pickling process effect is poor, and the production period is long.

Disclosure of Invention

In view of the above, the invention aims to provide a production method of ginger stomach-warming preserved fruit sausage.

In order to achieve the purpose, the technical scheme of the invention is realized as follows:

the production method of the ginger stomach-warming preserved fruit sausage comprises the main material of tender ginger, the auxiliary materials of mung bean powder and pea powder, the auxiliary materials of starch, edible iodized salt, white sugar, maltose and honey, the additives of acetylated distarch phosphate, spices and potassium sorbate, the tender ginger selects fresh tender ginger without damage to the appearance, the tender ginger is cleaned and disinfected, crushed and sugared, the additives are added, and the preserved fruit sausage is filled to complete the production of the preserved fruit sausage.

Further, the dosage of the starch is ten to fifteen percent of the total weight of the tender ginger of the main material.

Furthermore, the amount of the edible iodized salt is three to five percent of the total weight of the tender ginger as the main material.

Furthermore, the amount of the white sugar is twenty to thirty percent of the total weight of the tender ginger of the main material.

Furthermore, the maltose is ten to twenty percent of the total weight of the tender ginger of the main material.

Furthermore, the honey is used in an amount of five to ten percent of the total weight of the tender ginger as the main material.

The preparation method of the ginger stomach warming preserved fruit sausage comprises the following steps:

(1) selecting fresh tender ginger without any damage and any dead spots on the surface, and cleaning the selected fresh tender ginger in a cleaning machine to remove dust and impurities on the surface and redundant skins; after the ginger is cleaned, putting the tender ginger into boiling water for boiling;

(2) taking out the tender ginger cooked in the step one, putting the tender ginger into clean water, adding white sugar into the clean water, cooking, adding maltose honey when the tender ginger is viscous, continuously cooking while stirring, putting the tender ginger into a sealed tank, and pumping air out to perform vacuum sugaring reaction when the tender ginger is completely cooked to be dry and away from fire;

(3) and (4) removing redundant syrup on the surfaces of the tender gingers subjected to the sugaring reaction in the step two, then putting the tender gingers into a grinder for grinding, adding five to ten percent of rice vinegar into the ground gingers, uniformly mixing and stirring the mixture, and then putting the mixture into a sealed tank to evacuate air for vacuum pickling.

(4) Putting tender ginger powder subjected to secondary vacuum pickling in the third step into a stirrer, adding a proper amount of mung bean powder and pea powder, adding starch, acetylated distarch phosphate, spices and potassium sorbate, uniformly stirring, filling and forming by using a filling machine, cooking, sterilizing, shaping and cooling to finish production.

Compared with the prior art, the repairing agent has the following advantages:

1. according to the method, tender gingers are placed in the sealing tank, air is pumped out for vacuum sugar pickling reaction, the tender gingers are uniformly mixed and stirred and then are placed in the sealing tank, air is pumped out for vacuum pickling, sugar pickling and pickling are carried out in a negative pressure state, the sugar pickling and pickling time can be greatly shortened, the time and the cost are effectively reduced, and the yield is effectively improved.

2. The rice vinegar with five to ten percent of total weight is added into the crushed preserved fruit sausage, and the crushed preserved fruit sausage is mixed and stirred uniformly and then placed into a sealed tank to be vacuumized by pumping out air, so that the flavor and the taste of the preserved fruit sausage can be improved, a certain preservative effect can be achieved, and the preservation time of the preserved fruit sausage can be prolonged;

3. according to the invention, the mung bean powder and the pea powder are added, so that the soft and glutinous taste of the preserved sausage is improved on the taste, the mung bean, pea and coarse cereal powder can help intestinal tract peristalsis and regulate blood sugar, and the cool mung bean powder and pea powder can neutralize the pungency of ginger.

4. The maltose of ten to twenty percent of the total weight of the tender ginger as the main material has the functions of tonifying spleen and qi, relieving spasm and pain, moistening lung and arresting cough, and is applied to a plurality of meridians for treating spleen and stomach qi deficiency, middle jiao deficiency cold, lung deficiency chronic cough, shortness of breath and asthma and the like. In addition, the maltose has certain reducibility, can resist oxidation, has larger osmotic pressure, and can inhibit the growth and reproduction of microorganisms in the preparation, five to ten percent of honey in the total weight of the tender ginger as the main material can improve the taste and nutrition of the sugared ginger, and the honey has a regulating effect on gastrointestinal functions and can ensure normal gastric acid secretion. Animal experiments prove that the honey has the function of enhancing intestinal peristalsis, can obviously shorten defecation time, can relieve nervous tension, promotes sleep and has certain pain relieving effect. The honey contains glucose, vitamins, magnesium, phosphorus, calcium, etc. and has effects of regulating nervous system and promoting sleep.

Detailed Description

The present invention will be described in detail with reference to examples.

Example 1

A production method of ginger stomach warming preserved fruit sausage comprises tender ginger as main material, mung bean powder and pea powder as auxiliary material, the auxiliary materials comprise starch, edible iodized salt, white sugar, maltose and honey, the additive comprises acetylated distarch phosphate, spice and potassium sorbate, selecting fresh tender ginger without damage to appearance, cleaning and sterilizing the tender ginger, crushing, sugaring, adding an additive, filling to complete the production of the preserved fruit sausage, the dosage of the starch is ten to fifteen percent of the total weight of the tender ginger of the main material, the dosage of the edible iodized salt is three to five percent of the total weight of the tender ginger of the main material, the white sugar is twenty to thirty percent of the total weight of the tender ginger of the main material, the maltose is ten to twenty percent of the total weight of the tender ginger of the main material, and the honey is five to ten percent of the total weight of the tender ginger of the main material.

The preparation method of the ginger stomach warming preserved fruit sausage comprises the following steps:

(1) selecting fresh tender ginger without any damage and any dead spots on the surface, and cleaning the selected fresh tender ginger in a cleaning machine to remove dust and impurities on the surface and redundant skins; after the ginger is cleaned, putting the tender ginger into boiling water for boiling;

(2) taking out the tender ginger cooked in the step one, putting the tender ginger into clean water, adding white sugar into the clean water, cooking, adding maltose honey when the tender ginger is viscous, continuously cooking while stirring, putting the tender ginger into a sealed tank, and pumping air out to perform vacuum sugaring reaction when the tender ginger is completely cooked to be dry and away from fire;

(3) and (4) removing redundant syrup on the surfaces of the tender gingers subjected to the sugaring reaction in the step two, then putting the tender gingers into a grinder for grinding, adding five to ten percent of rice vinegar into the ground gingers, uniformly mixing and stirring the mixture, and then putting the mixture into a sealed tank to evacuate air for vacuum pickling.

(4) Putting tender ginger powder subjected to secondary vacuum pickling in the third step into a stirrer, adding a proper amount of mung bean powder and pea powder, adding starch, acetylated distarch phosphate, spices and potassium sorbate, uniformly stirring, filling and forming by using a filling machine, cooking, sterilizing, shaping and cooling to finish production.

Example 2

A production method of ginger stomach warming preserved fruit sausage comprises tender ginger as main material, mung bean powder and pea powder as auxiliary material, the auxiliary materials comprise starch, edible iodized salt, white sugar, maltose and honey, the additive comprises acetylated distarch phosphate, spice and potassium sorbate, selecting fresh tender ginger without damage to appearance, cleaning and sterilizing the tender ginger, crushing, sugaring, adding an additive, filling to complete the production of the preserved fruit sausage, the dosage of the starch is ten to fifteen percent of the total weight of the tender ginger of the main material, the dosage of the edible iodized salt is three to five percent of the total weight of the tender ginger of the main material, the white sugar is twenty to thirty percent of the total weight of the tender ginger of the main material, the maltose is ten to twenty percent of the total weight of the tender ginger of the main material, and the honey is five to ten percent of the total weight of the tender ginger of the main material.

The preparation method of the ginger stomach warming preserved fruit sausage comprises the following steps:

(1) selecting fresh tender ginger without any damage and any dead spots on the surface, and cleaning the selected fresh tender ginger in a cleaning machine to remove dust and impurities on the surface and redundant skins; after the ginger is cleaned, putting the tender ginger into boiling water for boiling;

(2) taking out the tender ginger cooked in the step one, putting the tender ginger into clean water, adding white sugar into the clean water, cooking, adding maltose honey when the tender ginger is viscous, continuously cooking while stirring, putting the tender ginger into a sealed tank, and pumping air out to perform vacuum sugaring reaction when the tender ginger is completely cooked to be dry and away from fire;

(3) and (4) removing redundant syrup on the surfaces of the tender gingers subjected to the sugaring reaction in the step two, then putting the tender gingers into a grinder for grinding, adding five to ten percent of rice vinegar into the ground gingers, uniformly mixing and stirring the mixture, and then putting the mixture into a sealed tank to evacuate air for vacuum pickling.

(4) Putting tender ginger powder subjected to secondary vacuum pickling in the third step into a stirrer, adding a proper amount of mung bean powder and pea powder, adding starch, acetylated distarch phosphate, spices and potassium sorbate, uniformly stirring, filling and forming by using a filling machine, cooking, sterilizing, shaping and cooling to finish production.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.