Strawberry spicy pickled ginger and preparation method thereof

A technology for fragrant and pickled ginger, which is applied to the field of strawberry spicy pickled ginger and its preparation, can solve the problems of affecting the quality and taste of pickles, easily destroy pickles and the like, and achieve the effects of good health care, rich nutrition and comprehensiveness

Inactive Publication Date: 2015-07-08
金艳萍
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After the vegetables are pickled and seasoned, they have a special flavor. Many people will eat them as a common side dish. The aroma of pickles commonly seen in the market today is mostly the aroma of traditional auxiliary spices, without special fruity aroma.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A strawberry spiced ginger made from the following parts by weight:

[0023] Fresh young ginger 300-310, toon bud 25-30, red date vinegar 1-1.2, strawberry juice 40-45, tomato sauce 20-23, chili noodle 9-10, white wine 7-7.5, chaihu 2-2.5, rabbit Earweed 1.3-1.7, Ginkgo biloba 1.6-2, garlic cloves 3-4, pomegranate seeds 2-2.7, Chaotian pepper 11-13, salt 22-23, and water.

[0024] A preparation method of strawberry spiced ginger, including the following steps:

[0025] (1) Mix the Bupleurum, Lago ear, and Ginkgo biloba leaves together, extract with 4-5 times the amount of water, and filter the water extract of Chinese medicine;

[0026] (2) After washing the fresh Nen Zi ginger, cut it into slices, and then blanch the sliced ​​Nen Zi ginger in 50℃-55°C water for 4-5 minutes, remove it and put it in cold water to cool, after cooling Take out to dry in the sun;

[0027] (3) Add 3-4 times of water to boil the toon sprouts, then filter to get the soup. At the same time, mix the str...

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 strawberry spicy pickled ginger, which is prepared from the following raw materials, by weight: 300-310 parts of fresh tender ginger, 25-30 parts of Chinese toon, 1-1.2 parts of red date vinegar, 40-45 parts of strawberry juice, 20-23 parts of catsup, 9-10 parts of paprika, 7-7.5 parts of liquor, 2-2.5 pars of radix bupleuri, 1.3-1.7 parts of herba lagotis, 1.6-2 parts of ginkgo leaf, 3-4 parts of garlic clove, 2-2.7 parts of pomegranate seed, 11-13 parts of pod pepper, 22-23 parts of salt, and a proper amount of water. The pickled ginger in the invention has a strawberry fragrance and a spicy fragrance, is delicious to eat, and can be used as an appetizer. The auxiliary materials, such as Chinese toon, red date vinegar, and catsup, are reasonable in matching and processing, have abundant and comprehensive nutrition, and are beneficial for health. Furthermore, the pickled ginger contains extracted solutions of herba lagotis and ginkgo leaf, which have better health-care and have functions of clearing heat, clearing the lung, and suppressing cough.

Description

Technical field [0001] The invention relates to the field of kimchi food processing, and mainly relates to a strawberry-flavored pickled ginger and a preparation method thereof. Background technique [0002] Kimchi is a traditional Chinese fermented vegetable food. It is soaked and fermented with spices and other auxiliary materials in a certain concentration of salt solution. It is fermented by a flora mainly composed of lactic acid bacteria to make its acidity reach 0.3%-0.8%. In this process, lactic acid fermentation is the mainstay. At the same time, less yeast and acetic acid bacteria will also carry out weaker alcohol fermentation and acetic acid fermentation, forming a unique flavor. [0003] Vegetables have a special flavor after being pickled and seasoned. Many people will treat them as a common side dish. The scent of kimchi commonly seen in the market now is mostly the scent of traditional auxiliary spices, without special fruity aroma. Kimchi with scent, flower fragran...

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
IPC IPC(8): A23L1/218A23L1/30A23L19/20
Inventor 金艳萍
Owner 金艳萍
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