Strawberry spicy pickled ginger and preparation method thereof

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...

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. Fragrance, flower fragrance or pickles of some other flavors; and in the process of pickling pickles in the prior art, due to the disproportionate content of sugar or wine or salt, the overall quality and taste of pickles are affected, and the pickles are easily damaged.