Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for pickling sweet and sour ginger

A technology of ginger and sweet and sour, applied in the direction of food science, etc., can solve the problems of losing the original flavor of ginger, not satisfying consumers, and poor freshness, so as to increase farmers' income, keep the efficacy of ginger undiminished, and reduce the dosage Effect

Inactive Publication Date: 2016-06-15
QUZHOU YUXIN AGRI PROD PROCESSING TECH DEV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginger is generally eaten by pickling or used as a condiment for food. At present, there are very few pickled varieties of ginger on the market, and chemical preservatives are added to the products, and the original flavor of ginger is lost due to the processing technology, making the freshness Not good, lack of refreshing taste, therefore, can not meet the needs of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1Use fresh ginger from Shandong harvested from June to October as the main raw material, remove the branches, fibrous roots, pests and moldy parts, and use 1000kg-5000kg as the processing unit to wash the fresh ginger with clean water to remove sediment and After impurities, dry in the shade for 20-30 hours under natural conditions to remove water stains on the skin, so that the skin of the fresh ginger is dry and the inner body is still in a fresh state. At this time, the skin of the ginger is in a loose and floating state, and then the ginger Send it into the winnowing device, and use the wind to separate the skin of the ginger; then cut the fresh tender ginger after removing the skin into ginger slices or ginger shreds, add sugar as the main raw material for primary pickling, and mix with ginger slices or Stir the shredded ginger evenly. After the ginger slices or shreds absorb the pickling ingredients, ginger liquid will be produced. Then, the mixture of gin...

Embodiment 2

[0013] Example 2 On the basis of pickling sweet and sour ginger in Example 1, the mixture of ginger slices and ginger liquid or the mixture of ginger shreds and ginger liquid is pre-cured, and the pre-pickled ginger liquid is filtered out for another use, and then added with sugar It is the secondary pickling auxiliary material of the main raw material, and it is evenly mixed with the pre-cured ginger slices or ginger shreds, and then divided into cans according to the rated weight, and the ginger slices or ginger shreds are compacted. When the sliced ​​or shredded ginger is not submerged by the ginger liquid after being compacted, add the premade ginger juice into the canned bottle so that the ginger juice is submerged in the sliced ​​ginger or shredded ginger, and then spread a layer of sugar on the sliced ​​ginger or the shredded ginger. Then add vinegar in the canning bottle in proportion, cover the airtight lid, and pickle the sweet and sour ginger. The pickling auxilia...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for pickling sweet and sour ginger and relates to a processing method of agricultural food products. The method includes: selecting fresh and tender ginger as main raw material, washing the fresh and tender ginger with clean water, airing, peeling, slicing or shredding, adding primary pickling auxiliaries using sugar as the main raw material, well mixing with the sliced or shredded ginger, pre-pickling in a container, filtering ginger juice after the pre-pickling for other purposes, well mixing secondary pickling auxiliaries with the pre-pickled sliced or shredded ginger, feeding into a storage tank or split charging into preserving jars according to rated weight, compacting the sliced or shredded ginger, spreading a layer of sugar on the sliced or shredded ginger, proportionally adding vinegar into the storage tank or the preserving jars, covering with sealing covers, and pickling the sweet and sour ginger. The method has the advantages that the sweet and sour ginger is pickled in two steps, the ginger juice with high moisture proportion and easy to rot obtained during the pre-pickling is filtered, then the secondary pickling auxiliaries are added for pickling, the effective component concentration is high, and the sweet and sour ginger is less prone to rot.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/20A23L33/00
Inventor 吴水仙
Owner QUZHOU YUXIN AGRI PROD PROCESSING TECH DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com