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Salty pickles salted by gingers
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A ginger and salty technology, applied in food preparation, application, food science, etc., can solve the problem of nutrient loss of ginger and salty side dishes, and achieve the effect of soft color, delicious taste and tangy aroma
Inactive Publication Date: 2010-03-24
孙进华
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Problems solved by technology
[0004] The purpose of the present invention is to solve the problem of serious nutrient loss of existing ginger and salty side dishes, and provide a ginger salty side dish with comprehensive nutrition, color, flavor and taste
Method used
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Embodiment 1
[0019] A salty side dish made of pickled ginger, which is pickled by a conventional method with the following ratio of raw materials (catties)
[0040] Wherein, spices adopt following raw material to prepare according to conventional method:
[0041] Anise, Kaempfer, Angelica, Amomum, Cinnamon, Licorice, Ginger and White Pepper.
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Abstract
The invention relates to salty pickles salted by gingers, which is characterized by comprising the following raw materials in parts by weight: 90-95 parts of gingers, 6-10 parts of salt, 1-3 parts ofgranulated sugar, 1-5 parts of soy sauce, 5-10 parts of cooking wine, 1-3 parts of sesame oil, 1-2 parts of white vinegar, 1-3 parts of chili powder, 1-3 parts of edible oil, 0.1-1 part of gourmet powder, 0.01-0.05 part of pepper and 0.1-0.3 part of spice. The salty pickles salted by the gingers in the invention has soft color, sharp aroma, and delicious, fresh and crisp taste, preserves nutrientcomponents in the gingers which are good for human body, and is a good item to be eaten together with rice or bread, or to be eaten independently or to be eaten as a sidedish.
Description
technical field [0001] The invention relates to a salty side dish prepared by pickling ginger, belonging to the field of food processing. Background technique [0002] Ginger refers to the rhizome of the ginger plant. This product is the fresh rhizome of Zingiber officinalis. Excavate in autumn and winter to remove fibrous roots and sediment. There are young ginger and old ginger. Young ginger is used for making pickles, and old ginger is better for medicinal purposes. Contains spicy and aromatic ingredients. The spicy component is "zingerone" in a kind of aromatic volatile oil. Among them, mainly ginger oilterpene, water fennel, camphorterpene, gingerol, eucalyptus olein, starch, mucus and so on. It is an aromatic spicy stomach invigorating medicine, which has warming, excitement, sweating, anti-emetic and detoxifying effects, especially for fish and crab poisoning, Pinellia, Aracea and other drug poisoning. It is suitable for exogenous wind-cold, headache, phlegm, ...
Claims
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Application Information
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