Pickling technology of sugar and vinegar fresh ginger

A technology of ginger, sweet and sour, applied in the preservation of food ingredients as anti-microbial, sugary food ingredients, functions of food ingredients, etc., can solve the problems of losing the original taste of ginger, unable to satisfy consumers, lack of refreshing taste, etc., To increase farmers' income, taste good for health, and the effect will not be weakened

Pending Publication Date: 2016-07-20
QUZHOU YUXIN AGRI PROD PROCESSING TECH DEV
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 Use 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 young ginger after removing the skin into ginger slices or ginger shreds, add sugar as the main raw material for pickling, and ginger slices or ginger Stir the shreds evenly, after the ginger slices or shreds absorb the pickling auxiliary materials, ginger liquid will be produced, and the ginger liquid produced afte...

Embodiment 2

[0013] Example 2 On the basis of pickling sweet and sour ginger in Example 1, the ginger slices or ginger shreds that have been filtered out of the ginger liquid are divided into canned bottles according to the rated weight, and then the old ginger juice is added to the canned bottle, so that the old ginger juice is submerged in the ginger. sliced ​​or shredded ginger, and then spread a layer of sugar on the sliced ​​ginger or shredded ginger, then add vinegar to the canning bottle in proportion, cover the sealed lid, and pickle the sweet and sour ginger. The ginger juice is the juice produced by pressing fresh ginger or the juice produced by decocting dried ginger. When the ginger juice is the juice produced by decocting dried ginger, use the juice after cooling; the pickling auxiliary material is sugar and salt, the amount of sugar for pickling sweet and sour ginger is 15% to 35% of the weight of fresh tender ginger, and the amount of salt is 2% to 6% of the weight of fresh...

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PUM

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Abstract

The present invention discloses a pickling technology of sugar and vinegar fresh ginger and relates to a processing method of agricultural food. Fresh tender gingers are selected as main raw materials. The fresh tender gingers are washed by clean water, the washed fresh tender gingers are sun-dried, the peels of the sun-dried gingers are removed, the peeled gingers are cut into ginger slices or shredded gingers. Pickling accessory materials using edible sugar as a main raw material are added and stirred evenly with the ginger slices or shredded gingers, and a produced ginger juice after the ginger slices or shredded gingers absorb the pickling accessory materials is filtered out for standby applications; the ginger juice filtered ginger slices or shredded gingers are sent into a storage tank or sub-packaged into a can bottle, the old ginger juice is then added into the storage tank or the can bottle to enable the old ginger juice to submerge the ginger slices or shredded gingers, then a layer of edible sugar is spread on the surfaces of the ginger slices or shredded gingers, then edible vinegar is added into the storage tank or the can bottle, a sealed lid is covered, and the mixture is subjected to pickling to prepare the sugar and vinegar fresh ginger. The produced ginger liquid after the ginger slices or shredded gingers absorb the pickling accessory materials is filtered out, the old ginger juice is added, the active ingredients beneficial to human body are higher in concentration, an alive status of the new fresh gingers is produced, and the fresh ginger ingredients are not lost.

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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IPC IPC(8): A23L19/20A23L33/00A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10A23V2200/30A23V2250/21A23V2250/60
Inventor 吴水仙
Owner QUZHOU YUXIN AGRI PROD PROCESSING TECH DEV
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