Sweet and sour ginger and making method thereof

A technology of sweet and sour and ginger, applied in the field of food processing, to achieve the effect of high nutritional content, simple preparation method and improved taste

Active Publication Date: 2012-08-15
TONGLING HEPING GINGER
View PDF4 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The quality of white ginger produced in China is the top grade of Tongling white ginger. Tongling white ginger has a history of more than 2,000 years and has a long history as a pickled food in the country. Still limited to pickling with salt, adding sugar and white vinegar to soak before eating

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sweet and sour ginger and making method thereof
  • Sweet and sour ginger and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Sweet and sour ginger, the parts by weight of its raw materials are: ginger 43-48, yam 5-15, hawthorn 10-15, barley 5-10, lotus seeds 5-8, lily 5-10, edible rice vinegar 25-27, sesame oil 5 -8, white sugar 18-22, refined salt 3-5 and soy sauce 4-6.

[0018] The preparation method of sweet and sour ginger comprises the following steps:

[0019] (1) Choose ginger with high maturity, freshness and tenderness, no fibrosis, no external damage, and no rot, and remove moldy and deteriorated parts;

[0020] (2) Cleaning and peeling: put the ginger into the peeling machine, rinse and peel the ginger;

[0021] (3) Trimming and cutting: After the ginger is sliced, immediately put it into boiling water at 95-105°C for 3-5 minutes, remove and dry the water;

[0022] (4) Pickling: After trimming and cleaning, add salt and pickle in stages. After 1-2 days, the salt water needs to submerge the ginger. After 55-65 days of salting, it can be desalted for processing;

[00...

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 sweet and sour ginger and a making method thereof. The sweet and sour ginger is made mainly by mixing, pickling, sterilizing and canning materials according to a certain weight ratio, such as ginger, rhizoma Dioscoreae, hawthorn, coix seed, lotus seed, lily, edible rice vinegar, sesame oil, white sugar, refined salt and soy sauce. The making method of the sweet and sour ginger is simple and breaks through traditional picking methods, quality of ginger products is improved, flavor is improved, and the sweet and sour ginger is highly nutrient and suitable for all people.

Description

technical field [0001] The invention relates to sweet and sour ginger and a preparation method thereof, belonging to the field of food processing. Background technique [0002] The white ginger produced in China is the top grade of Tongling white ginger. Tongling white ginger has been planted for more than 2,000 years. It has a long history as a pickled food in the country, but it is still limited to salt and then soaked in sugar and white vinegar. . Contents of the invention [0003] In order to alleviate the deficiencies and defects of the prior art, the purpose of the present invention is to improve a kind of sweet and sour ginger and its preparation method. The preparation method of the present invention is simple, breaks the traditional pickling method, improves the quality of ginger products, and improves the taste. , and high nutritional content, suitable for all kinds of people. [0004] In order to achieve the above object, the present invention adopts the foll...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 徐国清方仁
Owner TONGLING HEPING GINGER
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