Production method of soy preserved ginger

A production method and sauce ginger technology are applied in the production field of sauce ginger, can solve problems such as few varieties, general taste, etc., achieve great economic and social benefits, and increase appetite.

Inactive Publication Date: 2010-07-07
TONGLING TIANPINGSHAN FLAVORING FACTORY
View PDF0 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few varieties of ginger products sold in the market, and the taste is ave

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention is described in further detail below in conjunction with specific embodiment:

[0017] (1) Material selection: choose the best fresh ginger, especially Tongling white ginger, take its son ginger (or called milk ginger), after careful screening, remove its branches and teeth, and keep the fleshy ginger body as raw material for processing ;

[0018] (2) Cleaning: fully clean the selected raw material ginger, remove silt, and dry for subsequent use;

[0019] (3) Peeling: Carry out artificial peeling to the ginger that washes and dries, and artificial peeling can make fresh ginger not easily broken and damaged, and fresh ginger juice is not easy to lose. Then wash thoroughly again and let dry;

[0020] (4) Pickling: According to the ratio of 6 kg of edible salt for every 100 kg of peeled fresh ginger, salt is added to the washed and dried fresh ginger, mixed evenly, then marinated, and then mixed after 6 hours Once, continue to marinate for 6 hours ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production method of soy preserved ginger, comprising: selecting first-class fresh ginger, processing by the steps of cleaning, peeling, pickling, dewatering, insolation and the like; dipping with sugar and vinegar liquid; carrying out secondary insolation and dewatering; then, selecting first-class broad bean sauce, and adding spices (sesame oil, hot pepper, garlic and the like); and closing a cylinder and pickling dewatered sugar and vinegar ginger for one month. The prepared soy preserved ginger does not contain any additive and is a pure natural green food; the soy preserved ginger is naturally sour and sweet, is fragrant and delicious, and leads eaters to endless aftertastes; the soy preserved ginger has the effect of tonifying spleen, appetizing, increasing appetite, aiding digestion, inviting body fluid, promoting urination, eliminating blood stasis, removing food retention, performing health care, beautifying, preventing and curing diseases and prolonging life.

Description

technical field [0001] The invention relates to a method of using ginger to make family meals or travel and leisure food, in particular to a production method of pickled ginger. Background technique [0002] Ginger is planted in most areas of our country, and the resources are extremely extensive. According to the analysis of laboratory data, ginger also contains protein, sugar and fat except zingerone, gingerol and ginger oil. In addition, there are nutrients such as calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, anticorrosion and inorganic salts necessary for the human body; Resolving phlegm and detoxification, sweating and cooling, seasoning vegetables, increasing appetite and other functions. Therefore, ginger can not only be used as a condiment and condiment to increase the deliciousness of dishes, but also has been included in the national pharmacopoeia, which has the effects of benefiting the body, strengthening the body, beautifying and health c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/29A23L1/218A23L33/00A23L19/20
Inventor 丁晓明
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap