Production technology of sweet and sour ginger

A production process and technology of ginger, applied in the field of agricultural food processing, can solve the problems of easy mildew and corruption, bad taste, loss of the original taste of ginger, etc., and achieve the effect of bright color, pure taste and no weakening of efficacy.

Active Publication Date: 2018-05-08
JINING XINRUIDA INFORMATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fresh tender ginger is prone to mildew and corruption, the sweet and sour ginger currently on the market is added with chemical preservatives, which loses the original flavor of ginger, makes the taste bad, and affects the health of consumers

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0013]The embodiment selects the fresh and tender ginger harvested from June to October as the main raw material. After washing with clear water, air-drying or air-drying is used to make the epidermis of the fresh and tender ginger reach a dry state, while the body of the fresh and tender ginger maintains a fresh and tender state. Send the fresh tender ginger with dry skin to the winnowing device, use the wind to separate the skin impurities in the fresh tender ginger, then cut the fresh tender ginger into ginger slices or shreds, and then add 20% fresh ginger according to the weight ratio of fresh tender ginger. % to 30% sugar, 2.5% to 5% salt and 0.5% to 1.5% monosodium glutamate, using a blender to mix the marinade ingredients and ginger slices or shreds evenly, and the ginger juice oozes from the ginger slices or shreds, Then put the well-stirred ginger slices or shredded ginger together with the ginger juice into the fresh-keeping storage tank, and then add vinegar with 3%...

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PUM

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Abstract

The present invention discloses a sugar and vinegar fresh ginger production technology and involves an agricultural food product processing method which consists of the following steps: fresh and tender gingers are washed and cleaned with clear water, epidermis is dried, epidermis impurities are removed, and the gingers are cut into ginger flakes or slices; pickling accessory materials using edible sugar as main raw material are added and stirred evenly with the ginger flakes or slices, the mixture is sent into a preservation storing tank together with fresh ginger juice, and then edible vinegar with 3%-5% by weight of the fresh gingers is added into the preservation storing tank again to prepare the sugar and vinegar fresh ginger; a circulation cooling device is arranged at the periphery of the preservation storing tank and consists of a circulating pump, a cooler and a circulating pipe; and the fresh ginger juice in the preservation storing tank is draw out by the circulating pump, cooled, and then returns to the preservation storing tank, and by the circulation flow of the fresh ginger juice between the preservation storing tank and the periphery circulation cooling device, the temperature within the preservation storing tank is maintained between 3-8 DEG C. The production technology does not add any chemical preservatives and can realize a long-term preservation and the sugar and vinegar fresh gingers are original in tastes, and are crisp, refreshing and delicious.

Description

technical field [0001] The invention relates to a processing method of agricultural products, in particular to a pickling method of ginger. Background technique [0002] Eating ginger can resist aging and inhibit tumors, because the structures of gingerol and diphenylheptane compounds contained in ginger have strong anti-oxidation and free radical scavenging effects, and the elderly who often eat ginger can In addition to "age spots". Ginger also has the effect of appetizing, invigorating the spleen, and promoting appetite. In the hot summer, the secretion of saliva and gastric juice will decrease, thus affecting appetite. If you eat a few slices of ginger before meals, it can stimulate the secretion of saliva, gastric juice and digestive juice, increase the Gastrointestinal peristalsis, increase appetite, this is the reason that people often say "food is not delicious, eat ginger". Eating some ginger in hot weather can excite, perspire, cool down and refresh your mind. G...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 樊中水吴水仙
Owner JINING XINRUIDA INFORMATION TECH CO LTD
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