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Making method of composite tender ginger pickles

A production method and technology of kimchi, which are applied to the functions of food ingredients, climate change adaptation, food science, etc., can solve the problems that ginger is not easy to store, and achieve the effects of crisp and tender taste, promoting appetite, and increasing gastrointestinal motility

Inactive Publication Date: 2016-03-23
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that Zijiang is not easy to store, and to provide a preparation method of Zijiang compound pickles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of seed ginger compound pickles, concrete operation steps are:

[0018] A. Washing of raw materials: choose ginger and bracken that are thick and uniform, free from moths, mildew, and non-deteriorating, as raw materials, wash the soil and impurities attached to the surface with clean water, remove, and drain for later use;

[0019] B 、 Peeling: Treat with 5% sodium hydroxide at 100°C for 1-2 minutes, remove into running water for rinsing and alkali removal, and drain for later use;

[0020] C. Salt water preparation: the concentration of salt water is 6%, add 0.3% cooking wine, 3% white sugar, 5% dried red sea pepper, 1% spices composed of cumin, cinnamon, star anise, licorice, and peppercorns to the salt water, and then Add 25% pure culture mixture of lactic acid bacteria and inoculate with first-grade aged soaking water;

[0021] D. Putting into the altar for soaking: put the processed raw materials into the kimchi jar, and when it is 5 ...

Embodiment 2

[0027] A kind of preparation method of seed ginger compound pickles, concrete operation steps are:

[0028] A. Washing of raw materials: choose gingers that are thick and uniform, free from moths, mildew, and not deteriorating, wash the soil and impurities attached to the gingers with clean water, remove them, and drain them for later use;

[0029] B 、 Peeling: Treat with 0.6% sodium hydroxide at 85°C for 12 minutes, scoop it into flowing water for rinsing and alkali removal, and drain for later use;

[0030] C. Salt water preparation: the concentration of salt water is 8%, add 1.2% cooking wine, 6% brown sugar, 4% pepper powder, 5% composed of fennel, cinnamon, star anise, nutmeg, tangerine peel, licorice, and five-spice powder in the salt water Spices, then add 42% pure culture mixture of lactic acid bacteria, and inoculate with first-grade aged water;

[0031] D. Pickle in the altar: put the processed raw materials into the kimchi jar, and block the mouth of the altar wit...

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Abstract

The invention discloses a making method of composite tender ginger pickles, and belongs to the field of food processing. The making method is characterized in that lactobacillus plantarums, leuconostoc mesenteroides and lactobacillus fermenti are adopted for compounding mixed bacteria, and tender ginger and first-grade aged boiling water are used as a formula; the making method comprises the following processing technology processes of selecting raw materials, cleaning the selected raw materials, peeling the cleaned materials, putting the peeled materials in a jar for processing, finishing the processed materials, packaging the finished materials, vacuumizing and sealing the packaged materials, sterilizing the sealed materials, and performing heat insulation and examination so as to obtain finished products. The making method has the beneficial effects that the composite tender ginger pickles are crisp and tender in mouth feel, and crisp and delicious, have the unique flavor of the tender ginger, and are rich in special gingerol, so that the gastroenteric mucosa can be stimulated, the secretion of saliva, gastric juice and digestive juice can be promoted, the gastrointestinal peristalsis is increased, and the appetite is promoted; the composite tender ginger pickles have the effects of stimulating the appetite, invigorating the spleen and promoting the appetite, and also have the efficacies of removing summer-heat, refreshing the mind, resisting oxidation and restraining tumors, and are a green good integrating nutrient value and health-care value and with low calorie and low fat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of seed ginger compound pickles. Background technique [0002] Zingiber officinale, the rhizome of Zingiber officinale. Warm in nature, its distinctive " gingerol " can stimulate gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, can effectively treat the abdominal distension, abdominal pain, diarrhoea, vomiting etc. that eat cold and cool food and too much causing. After eating ginger, people will have a feeling of body heat. This is because it can dilate blood vessels, speed up blood circulation, and promote the opening of pores on the body. This will not only take away excess heat, but also remove germs, The cold air is brought out together. When the body eats cold things, is exposed to rain or stays in an air-conditioned room for a long time, eating ginger can promptly eliminate various discomforts caused by the body...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/308Y02A40/90
Inventor 杨达宇陈诚王忻
Owner 南陵百绿汇农业科技有限公司
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