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Sauced white ginger production technology

A production process and a technology for white ginger slices are applied in the field of production technology for making white ginger slices with sauce, and can solve the problems that the characteristic taste of white ginger cannot be guaranteed, the taste is general, and the process is complicated, and the invention is beneficial to long-term storage, good taste quality, simple craftsmanship

Inactive Publication Date: 2015-12-09
铜陵白姜发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few varieties of white ginger products currently on the market, and the taste is average, which is difficult to meet people's demand for diversified tastes of white ginger products.
[0004] The patent number is ZL200910116008.3, which is an invention patent named as a production method of ginger paste. Although a production process of ginger paste made from ginger is disclosed, when using the process to produce white ginger paste products, there is a process Complicated and unable to guarantee the characteristic taste of white ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Present embodiment is the production process of making white ginger slices with soy sauce under 1 year of storage date,

[0052] A kind of production technology of sauce-made white ginger slice, comprises the following steps:

[0053] (1), washing: the white ginger is cut off the rhizome, washed with water;

[0054] (2), dicing: white ginger is cut into evenly sized white ginger pieces;

[0055] (3), airing: the white ginger block is aired, and the moisture on the surface of the white ginger block is dried;

[0056] (4) Preliminary pickling: spread a layer of salt on the bottom of the curing tank, then put a layer of white ginger and sprinkle a layer of salt, the amount of salt is increased layer by layer, and the salt should be evenly spread so that each layer of ginger is covered Table salt, add 16kg of table salt for every 100kg of white ginger pieces. While sprinkling the table salt, sprinkle an appropriate amount of 15% concentrated salt water. The initial pickli...

Embodiment 2

[0066] Present embodiment is the production process of making white ginger slices with soy sauce for more than 1 year storage date,

[0067] A kind of production technology of sauce-made white ginger slice, comprises the following steps:

[0068] (1), washing: the white ginger is cut off the rhizome, washed with water;

[0069] (2), dicing: white ginger is cut into evenly sized white ginger pieces;

[0070] (3), airing: the white ginger block is aired, and the moisture on the surface of the white ginger block is dried;

[0071] (4) Preliminary pickling: spread a layer of salt on the bottom of the salting pool, then put a layer of white ginger and sprinkle a layer of salt, the amount of salt is increased layer by layer, and the salt should be evenly spread so that each layer of ginger is covered Salt, the amount of salt added per 100kg of white ginger is 22kg, while the salt is sprinkled, an appropriate amount of 18% concentrated salt water is sprinkled, and the initial pickl...

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Abstract

The present invention discloses a sauced white ginger production technology which includes washing, cutting into blocks, air-drying, pickling, slicing, desalinating, soy sauce soaking and other steps. Basing on the characteristics of white ginger products, the used technology method can ensure a greater degree of white ginger flavor, enable white ginger slices to have better mouthfeel quality, and is simple in process, pollution-free, and suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a production process of white ginger slices prepared with sauce. Background technique [0002] Tongling white ginger is a rare local fine variety with strong adaptability, good yield, excellent quality and unique use value. It is one of Tongling's "Eight Treasures" and was listed as a tribute as early as the Northern Song Dynasty. It is famous at home and abroad for its characteristics of "big pieces and thin skin, juicy and less dregs, crisp and tender meat, and strong fragrance". After eating, it has the feeling of "staying fragrant overnight". White ginger is a food and medicine dual-purpose type and can be called "Chinese white ginger". [0003] In the daily diet, if you can often match white ginger or its products, it can not only increase your appetite, but also be very beneficial to health care. However, there are few varieties of white ginger pro...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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