CN102239999B - Production method of ginseng boiled dumplings - Google Patents
Production method of ginseng boiled dumplings Download PDFInfo
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- CN102239999B CN102239999B CN2011101697175A CN201110169717A CN102239999B CN 102239999 B CN102239999 B CN 102239999B CN 2011101697175 A CN2011101697175 A CN 2011101697175A CN 201110169717 A CN201110169717 A CN 201110169717A CN 102239999 B CN102239999 B CN 102239999B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to a production method of ginseng boiled dumplings, belonging to a processing technology of foods. The production method comprises the following steps of: screening ginsengs, removing impurities, tenderizing, modifying taste, chopping and then blending stuffing materials of the boiled dumplings, wherein the boiled dumplings made of the stuffing materials have good sensuous quality and special nutrition whether being boiled freshly or being frozen; using cane sugar, malic acids and citric acids as tenderizing agents, regulating the temperature, pH and water addition amount to be appropriate, under the action of certain time, carrying out tenderization food treatment on the ginsengs so as to endow the ginsengs with specific flavors and mild food nourishment characteristic; modifying taste and adding flavors by using a made-to-order compound flavoring and a stuffing material blending method, eliminating bitter taste and earthy taste of the ginsengs, blending the stuffing materials of the boiled dumplings, wherein the boiled dumplings made of the stuffing materials have unique taste and excellent mouth feeling. According to the production method, the application range of the ginsengs is widened and the ginsengs are suitable for flour and sugar food processing. The production method has the advantages that: in the production process, conditions are mild, and no pollution, waste residues, waste steam and harmful substances are generated; and the product is safe to eat as no chemical reagents are used.
Description
Technical field
The invention belongs to food processing field, refer in particular to a kind of production method that comprises the boiled dumpling of ginseng.
Background technology
Ginseng is the root of Araliaceae ginseng, herbaceos perennial, and the weather that happiness is shady and cool, moistening grows in the theropencedrymion or shaw of the little height above sea level of day and night temperature gentle slope, 500～1100 meters mountain regions or slope land more.Because root is loose, if the shape spindle often has bifurcated, overall picture is people's head, hand, foot and four limbs quite seemingly, so be called ginseng.Ancient claim ginseng be sealwort, smart, refreshing careless etc., be well-known rare medicinal herbs.Ginseng is flat, sweet, the little hardship of flavor, tepor.Return spleen, lung channel.Traditional medicine thinks that ginseng reinforces vital energy, and multiple arteries and veins takes off admittedly, reinforces the spleen to benefit the lung, and promotes the production of body fluid to quench thirst the intelligence development of calming the nerves.Cure mainly that internal lesion caused by overexertion is deficient, food less, burnout, gastric disorder causing nausea tell that food, stool lingering diarrhea, void cough that syndrome characterized by dyspnea, spontaneous perspiration are taken off cruelly, palpitation with fear, forgetful, dizziness and headache, impotence, frequent micturition, quench one's thirst, woman uterine bleeding, children's slowly frightened and void of a specified duration not again, the card of all qi-blood-body fluid deficiencies.Modern medicine study thinks that ginseng has the adjusting nervous function, makes anxiety cause disorderly nerve to be recovered; That ginsenoside has is calm stable, analgesia, cooling effect; Ginseng can make animal brain more reasonably utilize energy matter, synthetic more ATP; Ginseng can improve the adaptability of body, strengthens memory; Ginseng extract can improve myocardial contractive power, and cardiac muscle is had protective effect; Ginseng extract has the effect of bidirectional modulation blood pressure; The effect that ginseng has anti-shock, promotes to recover normal activities; Ginseng or its extract can improve the ability of the anti-anoxic of animal significantly, and keto consumpting speed is slowed down, prolonged survival period, and atrium ST under anoxia condition is prolonged; Ginseng or its extract have protection and spread effect to the hematopoiesis function of marrow, can make normal and anaemia animal erythrocyte number, leukocyte count and hemoglobin content increase; Ginseng also has the effects such as protection liver, the secretion of stimulation cortex hormone of aadrenaline.
Because for many years predation formula destructiveness is excavated, and makes the wild ginseng resource be on the verge of exhaustion, the wild ginseng has classified national Precious, Rare, Endangered protective plant as, has forbidden to excavate in nature reserve areas such as Changbai Mountain, makes wild ginseng's resource recover gradually and increase.China has had ripe ginseng artificial cultivation technique, and three provinces in the northeast of China are cultivated ginseng extensively, and ginseng output constantly increases.The Jilin Province Fusong is because the ginseng kind is good, output is abundant, is called as the township of ginseng.
Because ginseng has significant effect to the treatment of numerous disease, because the ginseng drug effect is fierce, have special bitter taste and bilgy odour simultaneously, ginseng is always as medicine resource traditionally, and its scope of application only limits to pharmaceutical sector, and consumption figure is limited.The advantage of food industry is to consume a large amount of renewable resources, owing to lack ginseng food process technology, and the medicinal tradition of ginseng and lack good palatability, be difficult to by food processing industry the resources advantage of ginseng is converted into economic advantages, and then create larger social benefit.Supply exceed demand for ginseng, occur low-priced the wounds farming of " famous and precious ginseng radish valency " ginseng in addition with profile not the beautiful woman join the phenomenons such as discarded, give and join farming and local economy has brought greater loss.
Summary of the invention
The invention provides a kind of production method of ginseng boiled dumplings, can only be used for pharmaceutical products to solve present ginseng, palatability is poor, property is strong, can not be directly used in the problems such as processing of pastries, widen the ginseng application, improve the ginseng utilization ratio, create larger economic benefit and social benefit.
The technical scheme that the present invention takes comprises the following steps:
(1) ginseng pre-treatment
Dry sun-dried ginseng cleans with circulating water, removes floating dust, silt, weeds etc. not behind the edible impurity, with 25 ℃ of following cold water soak to the complete rehydration of ginseng without dried core, pulling the drop water purification out divides for subsequent use; Fresh ginseng circulating water washes clean need not rehydration and processes and can use,
(2) ginseng tenderization and food processing
Take by weighing an amount of white granulated sugar or soft white sugar, add an amount of malic acid or citric acid: be mixed with 10%～20% liquid glucose in sugar 0.1-0.4%, adjust pH3.5-6.8, boil; Add and soaked the ginseng of rehydration, it is 1: 2～5 that the people participates in the liquid glucose ratio of weight and number, continues boiling, keeps 30-60min after the liquid glucose boiling, put to normal temperature, ginseng is carried out tenderization and food processing, pull out, the clean liquid glucose of drop chops up that to obtain ginseng broken, granularity 1～3mm;
(3) the flavoring flavouring is processed
The meat stuffing that mixes granularity 2mm～3mm is cut in 100 parts of pig or ox or sheep red meats, chopping, the meat gruel that mixes granularity 1mm～2mm is cut in show condition 20-80 part, chopping, add the food processing the broken 15-30 part of ginseng, take off raw meat deodorized vegetable oil 10-20 part, shallot 10-40 part, boil ginseng syrup 8-20 part, soy sauce 5-20 part, cooking wine 0.5-3 part, refined salt 0.5-2 part, monosodium glutamate 0.2-1.5 part, aniseed powder 0.05-0.2 part, ginger powder 0.05-0.2 part, zanthoxylum powder 0.05-0.2 part, stir by certain orientation and to rub, mix, place 20-40min, simmer the tasty flavouring of system and process;
(4) fillings modulation
Vegetables after plucking choosing, removing inedible part, consumption 20-200 part, washes clean, the drop water purification divides, segment, granularity 1mm～4mm admixes the above-mentioned meat stuffing of tasty flavouring, slightly namely can be used for boiled dumpling and packs through stirring, mixing;
(5) boiled dumpling packs
The modulation musculus cutaneus carries out boiled dumpling and packs, and wetted surface skin and fillings mass ratio are 1: 1.
The present invention adopts special tenderization and flavoring processing method, improved the food degree of ginseng, improved its local flavor, make it be suitable for the processing of bread and cheese and functional food, changed the medicinal tradition of ginseng, realize that the ginseng complete stool utilizes, abandoned and adopted organic solvent to extract to produce behind the ginseng functional component a large amount of waste residues to cause the processing of Panax ginseng technology of the backwardness of the waste of resource and environmental pollution.The inventive method utilizes method to compare with conventional ginseng, have low consumption, nontoxic, pollution-free, without generation of waste materials, the advantage such as easy to operate.
Ginseng tenderization food technology, fillings flavoring and flavouring technology that the present invention adopts, mild condition, simple process, handling safety, raw material availability is high.
The ginseng boiled dumplings of producing by the technology of the present invention eats rear bad reaction test result
The boiled dumpling that the edible ginseng of not processing by the technology of the present invention of above-mentioned tested crowd packs is taken in by normal food-intake, reaches full abdomen state, and it is dried, thirsty, scorching that larynx appears in the individuality behind the 1h more than 95%; Or nose is bleeding symptom.Proof the present invention relates to the edible proterties that technology obviously changes ginseng, and it is had a sweet temper, and local flavor is good, can add by the food processing normal need.
The product that the present invention obtains, the usefulness of can aquatic foods cooking also can be carried out fast frozen and be entered cold chain and store and sell.
The specific embodiment
Embodiment 1: pork caraway ginseng boiled dumplings
(1) ginseng pre-treatment
Dry sun-dried ginseng cleans with circulating water, removes floating dust, silt, weeds etc. not behind the edible impurity, with 25 ℃ of following cold water soak to the complete rehydration of ginseng without dried core, pulling the drop water purification out divides for subsequent use; Fresh ginseng circulating water washes clean need not rehydration and processes and can use,
(2) ginseng tenderization and food processing
Take by weighing an amount of white granulated sugar or soft white sugar, add an amount of malic acid or citric acid: be mixed with 10% liquid glucose in sugar 0.1%, adjust pH3.5, boil, add and soaked the ginseng of rehydration, it is 1: 2 that the people participates in the liquid glucose ratio of weight and number, continue boiling, keep 30min after the liquid glucose boiling, put to normal temperature, ginseng is carried out tenderization and food processing, pull out, the clean liquid glucose of drop chops up that to obtain ginseng broken, granularity 1～3mm;
(3) the flavoring flavouring is processed
The meat stuffing that mixes granularity 2mm～3mm is cut in 100 parts of lean pork, chopping, and the meat gruel that mixes granularity 1mm～2mm, broken 15 parts of the ginseng of tenderization food processing are cut in 20 parts of show conditions, chopping, take off 20 parts of raw meat deodorization peanut oil, 40 parts in shallot is boiled 20 parts in ginseng syrup, 20 parts in soy sauce, 3.0 parts of cooking wine, 2.0 parts of refined salt, 1.5 parts of monosodium glutamates, 0.05 part in aniseed powder, 0.05 part of ginger powder, 0.05 part of zanthoxylum powder, stir by certain orientation and to rub, mix, place 20min, simmer the tasty flavouring of system and process.
(4) fillings modulation
Caraway is plucked choosing, removes inedible part, gets 20 parts, washes clean, the drop water purification divides, segment, granularity 1mm～4mm, admix the above-mentioned meat stuffing of tasty flavouring, slightly through stirring, mix and namely can be used for boiled dumpling and pack, attention is high degree of agitation for a long time, prevent the vegetable raw-material fiber spin-off, make the boiled dumpling mouthfeel become bad;
(5) boiled dumpling packs
Wetted surface skin and fillings mass ratio are 1: 1, and the modulation musculus cutaneus adopts boiled dumpling wheat flour specially modulation musculus cutaneus, adds the salt of flour quality 0.2%, strictly controls amount of water, makes dough have good plasticity and suitable toughness, improves fineness and the boiling fastness of dumpling wrapper.
Products characteristics
Without the ginseng bitter taste, without bilgy odour, have strong fragrant local flavor, mouthfeel is good.
Embodiment 2: mutton leek ginseng boiled dumplings
(1) ginseng pre-treatment
Dry sun-dried ginseng cleans with circulating water, removes floating dust, silt, weeds etc. not behind the edible impurity, with 25 ℃ of following cold water soak to the complete rehydration of ginseng without dried core, pulling the drop water purification out divides for subsequent use; Fresh ginseng circulating water washes clean need not rehydration and processes and can use,
(2) ginseng tenderization and food processing
Take by weighing an amount of white granulated sugar or soft white sugar, add an amount of malic acid or citric acid: be mixed with 15% liquid glucose in sugar 0.2%, adjust pH5.0, boil, add and soaked the ginseng of rehydration, it is 1: 3 that the people participates in the liquid glucose ratio of weight and number, continue boiling, keep 45min after the liquid glucose boiling, put to normal temperature, ginseng is carried out tenderization and food processing, pull out, the clean liquid glucose of drop chops up that to obtain ginseng broken, granularity 1～3mm;
(3) the flavoring flavouring is processed
The meat stuffing that mixes granularity 2mm～3mm is cut in 100 parts of sheep red meats, chopping, and the meat gruel that mixes granularity 1mm～2mm, broken 22 parts of the ginseng of tenderization food processing are cut in 50 parts of show conditions, chopping, take off 15 parts of raw meat deodorised maize oils, 25 parts in shallot is boiled 14 parts in ginseng syrup, 13 parts in soy sauce, 1.7 parts of cooking wine, 1.2 parts of refined salt, 0.8 part of monosodium glutamate, 0.1 part in aniseed powder, 0.1 part of ginger powder, 0.1 part of zanthoxylum powder, stir by certain orientation and to rub, mix, place 30min, simmer the tasty flavouring of system and process.
(4) fillings modulation
Leek is plucked choosing, removes inedible part, gets 110 parts, washes clean, the drop water purification divides, segment, granularity 2mm～4mm, admix the above-mentioned meat stuffing of tasty flavouring, slightly through stirring, mix and namely can be used for boiled dumpling and pack, attention is high degree of agitation for a long time, prevent the vegetable raw-material fiber spin-off, make the boiled dumpling mouthfeel become bad;
(5) boiled dumpling packs
Wetted surface skin and fillings mass ratio are 1: 1, and the modulation musculus cutaneus adopts boiled dumpling wheat flour specially modulation musculus cutaneus, adds the salt of flour quality 0.3%, strictly controls amount of water, makes dough have good plasticity and suitable toughness, improves fineness and the boiling fastness of dumpling wrapper.
Products characteristics:
Without the ginseng bitter taste, without bilgy odour, bright aromatic flavour, mouthfeel is good.
Embodiment 3: pork sauerkraut ginseng boiled dumplings
(1) ginseng pre-treatment
Dry sun-dried ginseng cleans with circulating water, removes floating dust, silt, weeds etc. not behind the edible impurity, with 25 ℃ of following cold water soak to the complete rehydration of ginseng without dried core, pulling the drop water purification out divides for subsequent use; Fresh ginseng circulating water washes clean need not rehydration and processes and can use,
(2) ginseng tenderization and food processing
Take by weighing an amount of white granulated sugar or soft white sugar, add an amount of malic acid or citric acid: be mixed with 20% liquid glucose in sugar 0.4%, adjust pH6.8, boil, add and soaked the ginseng of rehydration, it is 1: 5 that the people participates in the liquid glucose ratio of weight and number, continue boiling, keep 60min after the liquid glucose boiling, put to normal temperature, ginseng is carried out tenderization and food processing, pull out, the clean liquid glucose of drop chops up that to obtain ginseng broken, granularity 1～3mm;
(3) the flavoring flavouring is processed
The meat stuffing that mixes granularity 2mm～3mm is cut in 100 parts of lean pork, chopping, and the meat gruel that mixes granularity 1mm～2mm, broken 30 parts of the ginseng of tenderization food processing are cut in 80 parts of show conditions, chopping, take off 10 parts of raw meat deodorised soybean oils, 10 parts in shallot is boiled 8 parts in ginseng syrup, 5 parts in soy sauce, 0.5 part of cooking wine, 0.5 part of refined salt, 0.2 part of monosodium glutamate, 0.2 part in aniseed powder, 0.2 part of ginger powder, 0.2 part of zanthoxylum powder, stir by certain orientation and to rub, mix, place 40min, simmer the tasty flavouring of system and process.
(4) fillings modulation
Sauerkraut is plucked choosing, removes inedible part, gets 200 parts, washes clean, the drop water purification divides, segment, granularity 2mm～4mm, admix the above-mentioned meat stuffing of tasty flavouring, slightly through stirring, mix and namely can be used for boiled dumpling and pack, attention is high degree of agitation for a long time, prevent the vegetable raw-material fiber spin-off, make the boiled dumpling mouthfeel become bad;
(5) boiled dumpling packs
Wetted surface skin and fillings mass ratio are 1: 1, and the modulation musculus cutaneus adopts boiled dumpling wheat flour specially modulation musculus cutaneus, adds the salt of flour quality 0.4%, strictly controls amount of water, makes dough have good plasticity and suitable toughness, improves fineness and the boiling fastness of dumpling wrapper.
Products characteristics
Without the ginseng bitter taste, without bilgy odour, have the flavour of fermented pickled Chinese cabbage, mouthfeel is good.
Embodiment 4: beef celery ginseng boiled dumplings
(1) ginseng pre-treatment
Dry sun-dried ginseng cleans with circulating water, removes floating dust, silt, weeds etc. not behind the edible impurity, with 25 ℃ of following cold water soak to the complete rehydration of ginseng without dried core, pulling the drop water purification out divides for subsequent use; Fresh ginseng circulating water washes clean need not rehydration and processes and can use,
(2) ginseng tenderization and food processing
Take by weighing an amount of white granulated sugar or soft white sugar, add an amount of malic acid or citric acid: be mixed with 10% liquid glucose in sugar 0.2%, adjust 4.0≤pH≤6.5, boil, add and soaked the ginseng of rehydration, it is 1: 3 that the people participates in the liquid glucose ratio of weight and number, continue boiling, keep 40min after the liquid glucose boiling, put to normal temperature, ginseng is carried out tenderization and food processing, pull out, the clean liquid glucose of drop chops up that to obtain ginseng broken, granularity 1～3mm;
(3) the flavoring flavouring is processed
The meat stuffing that mixes granularity 2mm～3mm is cut in 100 parts of thin cattle meats, chopping, and the meat gruel that mixes granularity 1mm～2mm, broken 15 parts of the ginseng of tenderization food processing are cut in 20 parts of show conditions, chopping, take off 12 parts of raw meat deodorised soybean oils, 20 parts in shallot is boiled 9 parts in ginseng syrup, 6 parts in soy sauce, 1.5 parts of cooking wine, 0.8 part of refined salt, 1.2 parts of monosodium glutamates, 0.05 part in aniseed powder, 0.1 part of ginger powder, 0.05 part of zanthoxylum powder, stir by certain orientation and to rub, mix, place 30min, simmer the tasty flavouring of system and process.
(4) fillings modulation
The celery caraway is plucked choosing, removes inedible part, gets 58 parts, washes clean, the drop water purification divides, segment, granularity 2mm～4mm, admix the above-mentioned meat stuffing of tasty flavouring, slightly through stirring, mix and namely can be used for boiled dumpling and pack, attention is high degree of agitation for a long time, prevent the vegetable raw-material fiber spin-off, make the boiled dumpling mouthfeel become bad;
(5) boiled dumpling packs
Wetted surface skin and fillings mass ratio are 1: 1, and the modulation musculus cutaneus adopts boiled dumpling wheat flour specially modulation musculus cutaneus, adds the salt of flour quality 0.4%, strictly controls amount of water, makes dough have good plasticity and suitable toughness, improves fineness and the boiling fastness of dumpling wrapper.
Products characteristics
Without the ginseng bitter taste, without bilgy odour, have the special fragrance of celery, mouthfeel is good.
Claims (1)
1. the production method of ginseng boiled dumplings is characterized in that comprising the following steps:
(1) ginseng pre-treatment
Dry sun-dried ginseng cleans with circulating water, removes floating dust, silt, weeds not behind the edible impurity, with 25 ℃ of following cold water soak to the complete rehydration of ginseng without dried core, pull the drop water purification out and divide for subsequent use; Fresh ginseng circulating water washes clean need not rehydration and processes;
(2) ginseng tenderization and food processing
Take by weighing an amount of white granulated sugar or soft white sugar, add an amount of malic acid or citric acid: be mixed with 10% ~ 20% liquid glucose in sugar 0.1-0.4%, adjust pH3.5-6.8, boil; Add and to have soaked the ginseng of rehydration, it is 1:2 ~ 5 that the people participates in the liquid glucose ratio of weight and number, continues boiling, keeps 30-60min after the liquid glucose boiling, puts to normal temperature, and ginseng is carried out tenderization and food processing, pulls out, and the clean liquid glucose of drop chops up that to obtain ginseng broken, granularity 1 ~ 3mm;
(3) the flavoring flavouring is processed
The meat stuffing that mixes granularity 2mm ~ 3mm is cut in 100 parts of pig or ox or sheep red meats, chopping, the meat gruel that mixes granularity 1mm ~ 2mm is cut in show condition 20-80 part, chopping, add the food processing the broken 15-30 part of ginseng, take off raw meat deodorized vegetable oil 10-20 part, shallot 10-40 part, boil ginseng syrup 8-20 part, soy sauce 5-20 part, cooking wine 0.5-3 part, refined salt 0.5-2 part, monosodium glutamate 0.2-1.5 part, aniseed powder 0.05-0.2 part, ginger powder 0.05-0.2 part, zanthoxylum powder 0.05-0.2 part, stir by certain orientation and to rub, mix, place 20-40min, simmer the tasty flavouring of system and process;
(4) fillings modulation
Vegetables after plucking choosing, removing inedible part, consumption 20-200 part, washes clean, the drop water purification divides, segment, granularity 2mm ~ 4mm admixes the above-mentioned meat stuffing of tasty flavouring, slightly packs through stirring, mixing for boiled dumpling;
(5) boiled dumpling packs
The modulation musculus cutaneus carries out boiled dumpling and packs, and wetted surface skin and fillings mass ratio are 1: 1.
Priority Applications (1)
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| CN2011101697175A CN102239999B (en) | 2011-06-22 | 2011-06-22 | Production method of ginseng boiled dumplings |
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| CN2011101697175A CN102239999B (en) | 2011-06-22 | 2011-06-22 | Production method of ginseng boiled dumplings |
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| CN102239999B true CN102239999B (en) | 2013-01-23 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113792A (en) * | 1994-06-02 | 1995-12-27 | 刘成业 | Preparing method for hanwang honeyed ginseng |
| CN101181002A (en) * | 2007-12-17 | 2008-05-21 | 中国科学院长春应用化学研究所 | Method for processing ginseng preserved fruit |
| CN101617823A (en) * | 2008-07-03 | 2010-01-06 | 林国梁 | Making method of high-energy boiled dumplings |
| CN102018739A (en) * | 2009-09-10 | 2011-04-20 | 吉林农业大学 | Method for producing honeyed gingseng or American gingseng slices |
-
2011
- 2011-06-22 CN CN2011101697175A patent/CN102239999B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113792A (en) * | 1994-06-02 | 1995-12-27 | 刘成业 | Preparing method for hanwang honeyed ginseng |
| CN101181002A (en) * | 2007-12-17 | 2008-05-21 | 中国科学院长春应用化学研究所 | Method for processing ginseng preserved fruit |
| CN101617823A (en) * | 2008-07-03 | 2010-01-06 | 林国梁 | Making method of high-energy boiled dumplings |
| CN102018739A (en) * | 2009-09-10 | 2011-04-20 | 吉林农业大学 | Method for producing honeyed gingseng or American gingseng slices |
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