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Process for preparing pickled shredded ginger

A production process, the technology of shredded ginger, which is applied in the field of production process of pickled ginger shreds, can solve the problems of ginger nutrient loss, insufficient taste, and low added value of the product, and achieve the reduction of smoky nitrate content, significant economic value and Social value, effect of improving shelf life

Inactive Publication Date: 2015-03-25
SHIZONG HONGYING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ginger is rich in nutrition, and there are many ways to eat it, it can be used as a seasoning, or it can be eaten after frying, but the eating methods of these gingers are relatively simple, the taste is not rich enough, and the added value of the product is low, so it is difficult to satisfy people's demand for ginger. There is a need for diversification of the flavors of the products. In addition, due to the particularity of the ginger season, it is difficult to preserve the fresh ginger when it comes to the market in large quantities. If the fresh ginger is not eaten in time, the hot weather will easily cause dryness and shrinkage. It is cold and easy to freeze and rot, and the rotten ginger is poisonous and inedible

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation technology of bubble ginger, concrete steps are as follows:

[0018] ①Cleaning: Choose fresh, plump, non-rotten ginger. After the impurities are removed by the depilator, wash off the sand and other attachments on the surface of the ginger with water, and then soak the ginger in 10% salt water. 5 hours;

[0019] ② Peeling: Peel the cleaned ginger, and then thoroughly clean it;

[0020] ③Slicing: Put the peeled ginger into a slicer, cut into strips and uniform filaments, and remove the minced ginger after screening;

[0021] ④Pickling: put shredded ginger into the pickling pool, add pre-prepared salt water into the pickling pool, the concentration of the salt water is 8-10%, after pickling for 1-2 days, take out the salt water and add salt water of the same concentration to the pickling pool again, so Cycle 18-20 days;

[0022] ⑤Water immersion desalination: Put the pickled shredded ginger into a container filled with water to wash and desalt 2 t...

Embodiment 2

[0028] A kind of preparation technology of bubble ginger, is characterized in that, concrete steps are as follows:

[0029] ①Cleaning: Choose fresh, plump, non-rotten ginger. After the depilator removes impurities, wash off the sand and other attachments on the surface of the ginger with water, and then soak the ginger in 13% salt water. 8 hours;

[0030] ② Peeling: Peel the cleaned ginger, and then thoroughly clean it;

[0031] ③Slicing: Put the peeled ginger into a slicer, cut into strips and uniform filaments, and remove the minced ginger after screening;

[0032] ④Pickling: put shredded ginger into the pickling pool, add pre-prepared salt water into the pickling pool, the concentration of the salt water is 9%, after pickling for 1-2 days, take out the salt water and add the same concentration of salt water into the pickling pool again, and cycle like this for 18 ~20 days;

[0033] ⑤Water immersion desalination: Put the pickled shredded ginger into a container filled wit...

Embodiment 3

[0039] A kind of preparation technology of bubble ginger, is characterized in that, concrete steps are as follows:

[0040] ①Cleaning: Choose fresh, plump, non-rotten ginger. After the impurities are removed by the depilator, wash off the sediment and other attachments on the surface of the ginger with water, and then soak the ginger in 15% salt water. 10 hours;

[0041] ② Peeling: Peel the cleaned ginger, and then thoroughly clean it;

[0042] ③Slicing: Put the peeled ginger into a slicer, cut into strips and uniform filaments, and remove the minced ginger after screening;

[0043] ④Pickling: put shredded ginger into the pickling pool, add pre-prepared salt water into the pickling pool, the concentration of the salt water is 10%, after pickling for 1-2 days, take out the salt water and add the same concentration of salt water into the pickling pool again, cycle like this for 18 ~20 days;

[0044] ⑤Water immersion desalination: Put the pickled shredded ginger in a container...

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PUM

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Abstract

The invention discloses a process for preparing pickled shredded ginger. The process comprises the following steps: cleaning, peeling, cutting into shreds, pickling, soaking in water, desalting, blanching, soaking, fermenting in a jar, packaging and warehousing. According to the process disclosed by the invention, no loss of nutritional ingredients is effectively ensured; the spicy taste and the peppery taste of the fresh ginger can be blended; the content of smoke nitrate in the pickling process is lowered to the maximal extent; the taste of the fresh ginger can also be improved; the quality of fresh ginger products is effectively ensured; and the storage life of the fresh ginger is further prolonged. In addition, the preparation process disclosed by the invention is simple; the prepared shredded ginger has the bright color and luster, is crisp, refreshing, delicious in taste, excellent in mouthfeel, safe and sanitary, and is a delicious food for home and travel; conditions are created for diversified and industrialized development of the fresh ginger products; the process has the significant economic value and social value, is suitable for being used in industrialized production, and is also suitable for being self-made and self-eaten at home.

Description

technical field [0001] The invention belongs to the technical field of deep processing of ginger, and in particular relates to a process for making shredded ginger. Background technique [0002] Ginger is planted in most areas of our country, and its resources are extremely extensive. Its taste is pungent, slightly warm in nature, and it contains gingerol, mellow alcohol, gingerol, volatile oil and various vitamins and minerals. In addition to being used as a condiment and condiment to increase the deliciousness of dishes, ginger is also included in the national pharmacopoeia. Slices of ginger, better than drinking ginseng soup" and "eating radish in winter and ginger in summer, no need for a doctor's prescription". Although ginger is rich in nutrition, and there are many ways to eat it, it can be used as a seasoning, or it can be eaten after frying, but the eating methods of these gingers are relatively simple, the taste is not rich enough, and the added value of the produ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 王红云
Owner SHIZONG HONGYING FOOD
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