The present invention relates to a preparation method for a ginger jam and a ginger jam prepared by the preparation method. In particular, the preparation method is characterized by comprising: a sugared ginger preparation and aging step (S1) for preparing sugared ginger; a supplemental ingredient preparation step (S2) for preparing supplemental ingredients including a ginger concentrate, sugar-fed honey, fructose, sugar, sodium carboxymethyl cellulose, carrageenan, and a sugar syrup; a mixing step (S3) for mixing the prepared sugared ginger and the supplemental ingredients in distilled water; a first sterilization step (S4) for subjecting the mixture mixed in the mixing step to a first sterilization; a metal removal step (S5) for keeping trace metals contained in the mixture below a predetermined threshold level by removing the trace metals with a magnetic rod; a filling step (S6) for filling the mixture produced in the metal removal step (S5) into a glass bottle washed with washing water having a washing water pressure of 1.0 kg/cm^2 or more; a capping and inspection step (S7) for capping the filled glass bottle and inspecting the capping state; a second sterilization step (S8) for subjecting the glass bottle filled with the mixture to a second sterilization by heating the same at 80-82°C for 5-10 minutes; a cooling step (S9) for cooling the mixture heated in the sterilization step (S6); and a packaging and shipping step (S10) for labeling, packaging, and shipping the capped glass bottle.
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机译：本发明涉及一种姜果酱的制备方法和通过该制备方法制备的姜果酱。特别地，该制备方法的特征在于包括：糖用姜的制备和陈化步骤（S1），用于制备糖用姜;和补充成分制备步骤（S2），用于制备包括姜浓缩物，食糖蜂蜜，果糖，糖，羧甲基纤维素钠，角叉菜胶和糖浆的补充成分;混合步骤（S3），用于将制得的糖姜和补充成分在蒸馏水中混合;第一灭菌步骤（S4），用于将在混合步骤中混合的混合物进行第一灭菌;金属去除步骤（S5），其通过用磁棒去除痕量金属而将混合物中所含的痕量金属保持在预定阈值以下。填充步骤（S6），用于将金属去除步骤（S5）中生成的混合物填充到用洗涤水压力为1.0kg / cm ^ 2以上的洗涤水洗涤过的玻璃瓶中;封盖检查步骤（S7），用于封盖已填充的玻璃瓶并检查封盖状态;第二灭菌步骤（S8），通过将填充有混合物的玻璃瓶在80-82℃下加热5-10分钟，对第二瓶进行第二灭菌。冷却步骤（S9），用于冷却在灭菌步骤（S6）中加热的混合物。包装和运输步骤（S10），用于贴标签，包装和运输加盖的玻璃瓶。
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