Ginger bud pickling method

A technology of ginger bud and blueberry wine, which is applied in the direction of food science, etc., can solve the problems of unfavorable human health and high salt content, and achieve the effect of reducing salt and nitrite content, rich nutrition and unique taste

Inactive Publication Date: 2016-08-17
MAANSHAN GUOHUA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in order to store ginger buds for a long time, ginger buds are generally pickled, but the existing pickled ginger buds are generally obtained by soaking salt water and vinegar. This pickling method not only has high salt content, but also contains Nitrite is very harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of pickling method of ginger bud, its concrete steps are:

[0017] (1) Select fresh, non-rotten, non-polluting, and non-pest-infested ginger buds, wash them with water, drain, slice, and then dry them at 46°C until the moisture content is 52% to reduce moisture and raw material utilization. amount, get ginger buds;

[0018] (2) Grind star anise, caraway seeds, vanilla beans, cloves, allspice, cinnamon, pepper, thyme, cumin and coriander seeds, pass through a 100-mesh sieve to get spice powder, put it in a container, add spice powder 8 times the weight of water, 85°C water bath, 42KHz ultrasonic for 30 minutes, quickly extract the aroma components, centrifuge at 8000 rpm for 10 minutes, take the supernatant, dry at 76°C to 1 / 2 of the original volume, reduce the addition of ginger buds Moisture, get the spice extract;

[0019] (3) Add galacto-oligosaccharides, blueberry wine, 1 / 2 salt and spice extract to ginger buds, stir well, add lactic acid bacteria and angel...

Embodiment 2

[0024] A kind of pickling method of ginger bud, its concrete steps are:

[0025] (1) Choose fresh, non-rotten, non-polluting, and non-pest-infested ginger buds, wash them with water, drain, slice, and then dry them at 47°C until the moisture content is 53% to reduce moisture and raw material utilization. amount, get ginger buds;

[0026] (2) Grind star anise, caraway seeds, vanilla beans, cloves, allspice, cinnamon, pepper, thyme, cumin and coriander seeds, pass through a 110-mesh sieve to obtain spice powder, put it in a container, and add spice powder 9 times the weight of water, 90°C water bath, 43KHz ultrasonic for 33 minutes, quickly extract the aroma components, centrifuge at 8000 rpm for 10 minutes, take the supernatant, dry at 77°C to 1 / 2 of the original volume, reduce the addition of ginger buds Moisture, get the spice extract;

[0027] (3) Add galacto-oligosaccharides, blueberry wine, 1 / 2 salt and spice extract to ginger buds, stir well, add lactic acid bacteria an...

Embodiment 3

[0032] A kind of pickling method of ginger bud, its concrete steps are:

[0033] (1) Select fresh, non-rotten, non-polluting, and non-pest-infested ginger buds, wash them with water, drain, slice, and then dry them at 48°C until the moisture content is 54% to reduce moisture and raw material utilization. amount, get ginger buds;

[0034] (2) Grind star anise, caraway seeds, vanilla beans, cloves, allspice, cinnamon, pepper, thyme, cumin and coriander seeds, pass through a 120-mesh sieve to get spice powder, put it in a container, add spice powder 10 times the weight of water, 90°C water bath, 44KHz ultrasonic for 35 minutes, quickly extract the aroma components, centrifuge at 8000 rpm for 10 minutes, take the supernatant, dry at 78°C to 1 / 2 of the original volume, reduce the addition of ginger buds Moisture, get the spice extract;

[0035] (3) Add galacto-oligosaccharides, blueberry wine, 1 / 2 salt and spice extract to ginger buds, stir well, add lactic acid bacteria and ange...

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Abstract

The invention discloses a ginger bud pickling method. The raw materials include ginger buds, galactooligosaccharide, blueberry wine, lactic acid bacteria, table salt, Angel aroma-producing yeast, star anise, carum carvi, vanilla, clove, allspice, cinnamon, chili, thyme, cumin and coriander seeds. The ginger bud pickling method disclosed by the invention has the advantages of simple process, abundant nutrition, easiness in absorption, pure white color, palatable sourness and sweetness, slightly salty aftertaste and strong aroma; by fermenting the ginger buds, the growth of contaminating bacteria is inhibited, the content of table salt and nitrite is reduced, the beneficial substances are increased, the intestinal function is promoted, the heart and cerebral vessels are protected, and the product is safe and healthy; a fermentation jar is wrapped with black mud and put into a constant-temperature room for fermentation, and abundant microorganisms in the black mud can increase the natural aroma of the fermented ginger buds; after the fermentation, the rest table salt is added, the fermentation is terminated, and the pickled ginger buds have palatable sourness and sweetness and unique mouthfeel; after the pickling, vacuum freeze-drying is performed so that the structure is loose and porous, and the product has crispy mouthfeel and is convenient to carry and eat.

Description

technical field [0001] The invention mainly relates to the field of pickling and processing of vegetables, in particular to a pickling method of ginger sprouts. Background technique [0002] Ginger buds are a good product for banquets. They are nutritious, sweet and sour, crispy, non-polluting, and storage-resistant. They are not only good condiments and condiments, but also good medical and health care products. The ancients called it "wishing the soil in the vegetables". Ginger buds can dispel wind and cold, promote blood circulation, invigorate the spleen and appetizer, strengthen the yang and waist, nourish the skin and skin, sweat and relieve the surface, reduce inflammation and pain, resist oxidation, anti-aging, suppress cancer and fight tumors. [0003] At present, in order to store ginger buds for a long time, ginger buds are generally pickled, but the existing pickled ginger buds are generally obtained by soaking salt water and vinegar. This pickling method not on...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 陈善国陈祖福王兵张加兵
Owner MAANSHAN GUOHUA AGRI DEV CO LTD
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