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Method for manufacturing tasty ginger

A production method, ginger technology, applied in the field of food processing, to achieve the effect of reducing the content of nitrite and improving the taste

Inactive Publication Date: 2012-11-28
周吉祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pickling is the main processing method for tender ginger, but the existing ginger pickling method is difficult to maintain the fresh ginger taste of ginger without losing the active ingredients of ginger, and to meet the requirements of instant eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of taste ginger, comprising the following steps:

[0016] 1. The material is selected from high-quality young ginger that has matured before Bailu;

[0017] 2. Wash, remove the stems and roots of the young ginger, and wash off the outer skin;

[0018] 3. Dry in the sun, dry the washed young ginger in the sun until 5-6% dry;

[0019] 4. Salting, put the dried ginger in a ratio of 100 kilograms of ginger to 15 kilograms of salt, put one layer of ginger and one layer of salt in a jar for salting;

[0020] 5. Turn over the vat, turn over the vat for the first time after the ginger is salted for one day, turn over the vat for the second time on the fourth day, and turn over the vat for the third time on the seventh day;

[0021] 6. Pickling, take out the ginger that has been salted for 10 days, add 8 kg of pure rice wine with an alcohol content of 20-30 degrees to 100 kg of salted ginger, and then put it in a tank and seal it for 20 days;

[0022] 7. ...

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PUM

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Abstract

The invention discloses a method for manufacturing tasty ginger, which comprises the following steps of: selecting high-quality tender ginger mature before the White Dew, cleaning, airing and salting the ginger, mixing the ginger and pure rice wine, hermetically curing the mixture, adding red pepper, saline and spices into the mixture, and stirring uniformly and bottling. By adopting the method for first salting and then curing, the ginger is fully tasty during salting, the active ingredients of the ginger are not lost, and the fresh taste of the ginger is ensured; the salted ginger and the high-quality rice wine are cured together, so the sweet aroma in the rice wine and the ginger are mixed and fermented, and the content of nitrite during curing is reduced; the mouthfeel of the ginger can be improved by adding the red pepper and the spices during packing; and the method is not only suitable for industrialized production, but also suitable for homemade eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of taste ginger. Background technique [0002] "Eat radish in winter and ginger in summer, without a doctor's prescription." Since ancient times, Chinese medicine doctors and folks have said that "ginger cures all diseases". Because ginger contains oily volatile oils such as gingerol, zingiberene, phellandrene, citral and aroma, as well as gingerol, resin, starch and fiber. Since the production of ginger is seasonal, the processing and preservation of ginger is one of the important methods of preserving ginger, especially for young ginger, the purpose of long-term preservation can only be achieved after processing. At present, the processing method of tender ginger is based on pickling, but the existing ginger pickling method is difficult to keep the fresh ginger taste of ginger and not lose the active ingredients of ginger, and can also meet the requirements...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCY02A40/90
Inventor 周吉祥
Owner 周吉祥