Pickled mioga ginger and production method thereof

A production method and technology for bamboo shoots are applied in the directions of food preparation, function of food ingredients, food ingredients as antioxidants, etc., and can solve the problems of strong odor and unacceptable to consumers, etc.

Inactive Publication Date: 2015-03-25
吴青平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xianghe buds have a strong smell and are not easily accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The Xianghe bamboo shoots soaked and the production method thereof are described below by specific examples:

[0017] Select 100kg of cleaned Xianghe bamboo shoots, add 10kg of salt, cover them with a bamboo grate, press stones, and marinate for 24 hours; take out the pickled Xianghe bamboo shoots and rinse them with pickling water; put them in an altar; add 5% salt The traditional kimchi water is just submerged, each jar is sprayed with 50ml of 60-degree sorghum wine, sealed, and naturally fermented for one month; the fermented Xianghe bamboo shoots are taken, vacuum-packed, and the vacuum degree is 0.05-0.1; irradiated to sterilize. The resulting brewed Xianghe is bright in color, crisp and delicious, and has no pungent smell.

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PUM

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Abstract

The invention relates to the field of processing pickled vegetables, and in particular relates to pickled mioga ginger and a production method thereof. The pickled mioga ginger is prepared by the following steps: pre-pickling cleaned mioga ginger, mixing accessories with the mioga ginger, adding the mioga ginger with the accessories to a sealed container, adding conventional pickling water, and carrying out natural lactic acid fermentation for at least one week; and then, packaging the mioga ginger in a vacuum environment, and carrying out radiation sterilization to obtain the flavor pickled mioga ginger. Furthermore, the invention also relates to a production method of the pickled mioga ginger, wherein the production method comprises steps of pre-pickling, cleaning, preparing accessories, adding the main material and the accessories to a jar, fermenting, packaging in a vacuum environment and carrying out radiation sterilization. The pickled mioga ginger prepared by the invention is bright in color, tastes sour and crisp, and the sharp aroma of the fresh mioga ginger is avoided.

Description

technical field [0001] The present invention relates to a kind of preserved kimchi, especially a lactic acid fermented food produced from Xianghe bamboo shoots with the same origin as medicine and food. [0002] The invention also relates to a production method of Baojian kimchi, especially a production method of lactic acid fermented food produced from Xianghe bamboo shoots with the same origin as medicine and food. Background technique [0003] Xianghe is a perennial medicinal and edible vegetable of the Zingiber family (Zingiberaceae). According to the "Dictionary of Chinese Medicine" and "National Vegetable General Science", Xianghe has high edible and medicinal value. Xianghe is not only rich in vitamins, organic acids and minerals and other nutrients, but also has the functions of promoting blood circulation and regulating menstruation, antitussive and expectorant, swelling and detoxification. Xianghe buds have a strong smell and are not easily accepted by consumers....

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L5/41A23L19/20A23L29/015A23V2002/00A23V2200/02A23V2200/048A23V2200/14
Inventor 吴青平
Owner 吴青平
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