Method for pickling white ginger

Abstract

A method for pickling white ginger relates to the technical field of pickled products. The method comprises the steps as follows: fresh, disease-free and insect pest-free white ginger produced in Tongling City, China is selected as a main raw material in September to October every year, and is separated, peeled and rinsed; the rinsed white ginger is immersed in mountain spring water for 6-7 hours, as a result, the surface of the peeled white ginger becomes white; the immersed white ginger is cut into sheets or strips for pickling, salt is added to the white ginger according to a proportion of 6:100, during pickling, the slat is sprinkled on each layer of white ginger pickled in a tank or a basin, the tank or the basin is well covered after the salt and the white ginger are placed well, pickling lasts for 7-8 hours, and the white ginger is turned over at the intermediate of the pickling period; the pickled white ginger is dragged out and rinsed for 1-2 hours, and partial salt is removed; the rinsed white ginger is dried under the sun, old white ginger is dried for the half of a day while tender white ginger is dried for one day, and partial moisture is evaporated; the dried white ginger is immersed in a flavoring liquid for 5-7 days, as a result, the white ginger can be eaten. The white ginger pickled through adopting the method has a sweet and sour taste, is provided with an aromatic and crisp mouth feeling, does not contain chemical additives, can be stored for 12 months at the normal temperature, and is simple in preparation method and convenient to operate.

Description

technical field [0001] The invention relates to the technical field of pickled products, in particular to a method for pickling pickled vegetables with white ginger. Background technique [0002] Tongling ginger has been scientifically identified by the Institute of Horticulture, Anhui Academy of Agricultural Sciences, and belongs to the type of white ginger and paijiang. The fresh ginger skin is white and slightly yellow, and the ginger piece is shaped like a bergamot, with thick and thick petals. Ginger fingers are plump, white in color, tender and juicy, spicy but not choking, and it is a multi-functional edible product. Tongling ginger has long been famous for its characteristics of "big pieces, thin skin, juicy and less residue, crisp and tender meat, and strong fragrance". Tongling ginger is very nutritious. According to the analysis of laboratory data, in addition to zingerone, gingerol, and ginger oil, ginger also contains 1.4% protein, 8% sugar, and 0.7% fat. In...

AI Technical Summary

Problems solved by technology

The ginger product pickled in current market is less, in view of this, propose this application