Special and instant fresh ginger pickles and preparation method thereof

A technology for ginger and side dishes, which is applied to the field of specialty ginger ready-to-eat side dishes and the preparation thereof, can solve the problems of general taste, difficult to be favored by consumers, no distinctive features, etc., and achieves the effects of fresh and crisp taste, less spicy taste, and increased appetite.

Inactive Publication Date: 2016-01-20
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production of ready-to-eat side dishes, ginger is often added as an ingredient in traditional techniques, and ginger is rarely used as the main ingredient to make ready-to-eat side dishes. Even though individual patents have announced the method of instant ginger processing

Method used

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  • Special and instant fresh ginger pickles and preparation method thereof

Examples

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Example Embodiment

[0026] Example 1

[0027] A method for preparing special ginger instant side dishes. The preparation method uses ginger as the main material and performs a series of treatments on the ginger, so that the prepared ginger instant side dishes not only have characteristics in color and fragrance, but also have the effect of regulating the spleen and stomach; The methods include peeling and removing the spicy ginger, pickling with seasonings and flavor pickling (such as figure 1 (Shown); The preparation method is specifically: using ginger as the main material, first peeling and removing the spicy ginger, and then marinating the peeled and spicy ginger with a conditioning product, and the conditioning product is marinated The step is to add tangerine peel and hawthorn vinegar and brown sugar, which can regulate the spleen and stomach, and finally undergo flavor pickling; wherein the tangerine peel and hawthorn vinegar in the conditioning product is a special product.

[0028] The prepa...

Example Embodiment

[0038] Example 2

[0039] A method for preparing special ginger instant side dishes. The preparation method uses ginger as the main material and performs a series of treatments on the ginger, so that the prepared ginger instant side dishes not only have characteristics in color and fragrance, but also have the effect of regulating the spleen and stomach. The methods include peeling and removing the spicy ginger, pickling with seasonings and flavor pickling (such as figure 1 (Shown), the preparation method is specifically: using ginger as the main material, first peeling and removing the spicy ginger, and then marinating the peeled and removing spicy ginger with a conditioning product. The step is to add tangerine peel haw vinegar and brown sugar, which have the effect of regulating the spleen and stomach, and finally undergo flavor pickling; wherein the tangerine peel haw vinegar in the conditioning product is a special product.

[0040] The preparation method of the dried tangeri...

Example Embodiment

[0049] Example 3

[0050] Compared with Example 1, the only difference is:

[0051] A method for preparing special ginger instant side dishes specifically includes the following steps:

[0052] (1) Peeling and spicy ginger: Wash 100 parts of ginger, the ginger is fresh tender ginger, remove the ginger skin, and cut into ginger slices with a thickness of 0.1-0.2cm; then remove the spicy ginger slices The step of peeling and removing the spicy ginger is specifically: soaking the ginger slices in water for 3 days, changing the water twice a day during the soaking process, and removing the ginger slices after removing most of the spiciness in the ginger slices Leave and dry for 1 day;

[0053] (2) Pickling with condiments: Put the sliced ​​ginger after step (1) peeled and despiced into the jar, add 2.0 parts of salt, 20 parts of tangerine peel and hawthorn vinegar, stir evenly, marinate for 2 days, then remove Put the ginger slices after the above treatment in a new empty jar, add 60 pa...

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Abstract

The invention belongs to the field of processing of pickled food and particularly relates to special and instant fresh ginger pickles and a preparation method thereof. According to the preparation method, fresh ginger is taken as a main ingredient and processed in a series of steps, so that the prepared instant fresh ginger pickles are special in color, fragrance and flavor and also have the efficacy of regulating the spleen and the stomach. The preparation method comprises steps as follows: peeling and gingerol removal of fresh ginger, addition of seasonings for pickling and special flavor pickling; specifically, the fresh ginger serving as the main ingredient is subjected to peeling and gingerol removal processing; seasonings including tangerine peel and hawthorn fruit vinegar and brown sugar which have the function of regulating the spleen and the stomach are added to the fresh ginger subjected to peeling and gingerol removal for pickling; finally, special flavor pickling is performed; the tangerine peel and hawthorn fruit vinegar in the seasonings is a special product. The special and instant fresh ginger pickles have the function of regulating the spleen and the stomach, no artificially synthesized preservative or essence is added, loss of nutritional ingredients in the fresh ginger is effectively avoided, and the special and instant fresh ginger pickles taste unique and are a good instant pickle product.

Description

technical field [0001] The invention mainly belongs to the field of pickled food processing, and in particular relates to a characteristic ginger instant side dish and a preparation method thereof. Background technique [0002] Ginger, also known as ginger, is a perennial herb with irregular shapes. In addition to containing a large amount of starch, ginger also contains a variety of vitamins, gingerol, and volatile oil. Among them, the volatile oil contains more than 60 kinds of beneficial ingredients to the human body. Due to the existence of these ingredients, ginger can be used as a sweating agent, prevent wind evil, and treat coughs. At the same time, ginger can stimulate the gastric mucosa, cause reflexive excitement of the vasomotor center and sympathetic nerves, promote blood circulation, stimulate gastric function, and achieve the effects of invigorating the stomach, relieving pain, and antipyretic. [0003] In the production of ready-to-eat side dishes, ginger is...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00A23L5/20
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 张丽华励建荣李灿英孙协军马春颖李秀霞
Owner BOHAI UNIV
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