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Method for storing raw material of ginger at low temperature

A ginger and raw material technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as the destruction of nutrients and active components, the loss of ginger flavor components, hidden safety hazards, etc., to reduce cost input and ensure food safety Sexuality, the effect of improving quality

Inactive Publication Date: 2012-07-18
宁德市远德食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at problems such as the loss of ginger flavor components, the destruction of nutritional components and active components, browning, potential safety hazards, etc. caused by the conventional high-salt and sulfur-added soaking process of ginger; by reducing the concentration of table salt and avoiding the use of sulfur preparations, the quality of raw materials can be improved. The goal of preservation rate, so as to provide raw material guarantee for the production of high-quality ginger products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Selection, grading, and cleaning: After the fresh ginger raw materials purchased are selected, they are classified according to the variety, shape, and size, and then cleaned with a ginger cleaning machine to remove dust and other sundries on the surface;

[0016] 2. Pickling: Put the cleaned ginger in the pickling pool, cover it with a heavy object, add 0.8 times the weight of the ginger, and pickle it at room temperature with salt water with a concentration of 20°Bé; the pickling time is 48 hours;

[0017] 3. Control of salinity and acidity: remove the ginger after 48 hours, use a Baume hydrometer to measure and adjust the salt concentration of the ginger pickling solution to 10°Bé, and add citric acid to the ginger pickling solution to adjust the pH of the pickling solution to 3.8 ;

[0018] 4. Sealed packaging: fill the fished ginger into a sealed container, add an appropriate amount of pickling solution adjusted by salinity and acidity (salinity is 10°Bé; pH val...

Embodiment 2

[0022] 1. Selection, grading, and cleaning: After the fresh ginger raw materials purchased are selected, they are classified according to the variety, shape, and size, and then cleaned with a ginger cleaning machine to remove dust and other sundries on the surface;

[0023] 2. Pickling: Put the cleaned ginger in the pickling tank, cover it with a heavy object, add 1 times the weight of the ginger, and pickle it in salt water with a concentration of 18°Bé at room temperature; the pickling time is 36 hours;

[0024] 3. Control of salinity and acidity: remove the ginger after 36 hours, use a Baume hydrometer to measure and adjust the salt concentration of the ginger pickling solution to 8°Bé, and add citric acid to the ginger pickling solution to adjust the pH of the pickling solution to 3.5 ;

[0025] 4. Sealed packaging: fill the fished ginger into a sealed container, add an appropriate amount of pickling solution adjusted by salinity and acidity (salinity is 8°Bé; pH value is ...

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Abstract

The invention relates to the storage of raw material of ginger, in particular to a method for storing raw material of ginger at low temperature, belonging to the technical field of ginger processing. The method comprises the following steps: choosing the raw material of ginger, cleaning, grading, pickling, acidifying, packaging and refrigerating. Aiming to overcome the problems that the conventional ginger is pickled by excess salt and sulphur so that the flavor and the components of the ginger are lost and the nutrients and the active components of the ginger are damaged and browned and havepotential safety hazards, the concentration of the salt is reduced and the sulphur preparation is not used. Therefore, the quality and the preservation rate of the raw material are improved, and the raw material for producing high-quality ginger product is guaranteed. In addition, the use amount of the salt is reduced, and the use amount of water for desalting is reduced, thus the purposes of lowering cost, saving water and reducing emission are achieved. The method has the advantages of operation convenience and reliability and high production efficiency. The damage to the quality of the rawmaterial of the ginger due to the adoption of the ginger salting storing process is reduced to the maximum extent, and the quality of the ginger product is improved significantly.

Description

technical field [0001] The invention relates to storage of ginger raw materials, in particular to a low-salt storage method of ginger raw materials, which belongs to the technical field of ginger processing. Background technique [0002] Ginger, also known as Dixin and Bailayun, is a perennial root herb of Zingiberaceae ( Zingiber officinale Rosc. ) rhizome, has a unique aroma and spicy taste of ginger; Ginger not only contains a variety of nutrients, such as crude protein, carbohydrates, a variety of amino acids, rich in vitamins and mineral elements, but also contains gingerol, zingiberene, citral , Linalool and other biologically active substances, enjoy the reputation of "natural antibiotics". Due to its unique efficacy of medicine and food, ginger products have become a health food that has attracted much attention, especially nutritious, convenient and safe eating ginger products are being favored by more and more consumers, such as: candied ginger slices , vinegar g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/055
Inventor 陆东和彭敬峰何志刚吴广晟李维新刘丽英
Owner 宁德市远德食品有限公司
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