Method for processing instant ginger

A processing method and technology of ginger, applied in food preparation, food science, application, etc., can solve problems such as poor taste and bad taste, and achieve the effects of low cost, easy preservation and nutrition retention

Inactive Publication Date: 2012-06-13
GUIYANG WULONGJIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order not to make ginger sour, only increase the proportion of salt, so the taste is not good, and eating too much is not good for the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0013] Instant ginger processing method of the present invention, comprises the following steps:

[0014] a. Washing and draining step: wash fresh ginger with clean water and drain;

[0015] b, pickling step: add 11 kilograms of salt to every 50 kilograms of ginger processed through the above steps, mix well, and seal and pickle at normal temperature for 60 days;

[0016] c, cleaning and draining step again: clean the ginger processed through the above pickling step with clear water, and drain;

[0017] d, slicing step: slice or cut the ginger processed through the above steps;

[0018] e. Step of mixing ingredients: add the ginger treated in the above steps into the chili powder, mix well, and the weight ratio of ginger to chili powder is 5:2. The pepper material is prepared through the following steps: firstly clean the pepper, drain it, then chop it, then add salt according to the ratio of 13 kg of salt for every 50 kg of pepper, mix well, seal and marinate for 70 days. ...

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PUM

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Abstract

The invention discloses a method for processing an instant ginger. The method comprises the following steps: a) cleaning and draining: cleaning the fresh ginger with clean water and then draining; b) curing: adding edible salt into the ginger after being processed in the step a), uniformly mixing, and then sealing and curing at room temperature; c) cleaning and draining again: cleaning the ginger after being processed in the step b) with clean water and then draining; d) cutting: cutting the ginger after being processed in the step c) into ginger slices or ginger blocks; and e) mixing seasoning: adding hot pepper into the ginger after being processed in the step d) and then uniformly mixing. The ginger processed according to the method provided by the invention can be instantly eaten, the ginger can be conveniently stored and is free from going bad, the ginger is free from containing too much salt, the nutrition of the ginger is reserved and the ginger tastes delicious and refreshing. The method provided by the invention is simple in manufacturing and low in cost.

Description

technical field [0001] The invention relates to a processing method of instant food, in particular to a processing method of instant ginger. Background technique [0002] Ginger is rich in nutrition and delicious in taste, and ginger can be made into instant food. The traditional instant ginger processing method is to mix the ginger, capsicum and salt together and marinate. If the proportion of salt is less, the ginger will become sour. In order not to make ginger sour, only increase the proportion of salt, so the taste is not good, and eating more is not good for the body. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for instant ginger that does not make the ginger sour, and has low salt content and delicious taste. [0004] In order to solve the problems of the technologies described above, the method provided by the invention comprises the following steps: [0005] a. Washing and dra...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 雷宗文
Owner GUIYANG WULONGJIANG FOOD
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