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Pickling method of sweet-and-sour fresh ginger slices

A technology of ginger slices and sweet and sour, applied in confectionery, confectionery industry, and the functions of food ingredients, etc., can solve the problems of inappropriate consumption in large quantities, and achieve the effects of prolonging the shelf life, enhancing the therapeutic effect, and improving the taste

Inactive Publication Date: 2017-01-04
郴州山里青实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The traditional method of sweet and sour ginger is to peel the ginger, cut it into thin slices, add sweet and sour and salt it, but in large-scale production, because the ginger slices are different from ordinary food, it is not suitable for eating in large quantities, so after opening How to extend the shelf life of ginger slices is an important problem that manufacturers need to solve. The general solution is to add a small amount of food preservatives, but as people's health requirements for food are getting higher and higher, there is an urgent need for a product that does not add chemical preservatives The practice of sweet and sour ginger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A pickling method of sweet and sour ginger slices, comprising the steps of:

[0026] A. Raw material preparation: wash and dry the fresh ginger for later use;

[0027] B. Prepare marinating liquid: mix cold boiled water, wet raw flat buds, salt, mulberry leaves, fried hawthorn koji, vinegar and pinellia, and set aside;

[0028] C, put the dried fresh ginger into the pickling liquid, and pickle for 18 days;

[0029] D, seasoning packaging: take out the pickled ginger and slice it, add white sugar, seal the packaging, carry out pasteurization treatment, and obtain sweet and sour ginger slices.

[0030] In the step B, the percentage by weight of each raw material is: 0.5% of damp raw flat buds, 3.5% of salt, 2% of mulberry leaves, 8% of fried zucchini, 12% of vinegar, 4% of pinellia, and the balance of cold boiled water.

[0031] In the described step C, the mass ratio of fresh ginger to the pickling liquid is 1:4.

[0032] In the described step D, the weight percentage...

Embodiment 2

[0034] A pickling method of sweet and sour ginger slices, comprising the steps of:

[0035] A. Raw material preparation: wash and dry the fresh ginger for later use;

[0036] B. Prepare marinating liquid: mix cold boiled water, wet raw flat buds, salt, mulberry leaves, fried hawthorn koji, vinegar and pinellia, and set aside;

[0037] C, put the dried fresh ginger into the pickling liquid, and pickle for 20 days;

[0038] D, seasoning packaging: take out the pickled ginger and slice it, add white sugar, seal the packaging, carry out pasteurization treatment, and obtain sweet and sour ginger slices.

[0039] In the step B, the percentage by weight of each raw material is: 0.3% of wet raw flat buds, 5% of salt, 1% of mulberry leaves, 10% of fried zucchini, 8% of vinegar, 5% of pinellia, and the balance of cold boiled water.

[0040] In the described step C, the mass ratio of fresh ginger to the pickling liquid is 1:2.

[0041] In the described step D, the weight percentage of...

Embodiment 3

[0043] A pickling method of sweet and sour ginger slices, comprising the steps of:

[0044] A. Raw material preparation: wash and dry the fresh ginger for later use;

[0045] B. Prepare marinating liquid: mix cold boiled water, wet raw flat buds, salt, mulberry leaves, fried hawthorn koji, vinegar and pinellia, and set aside;

[0046] C, put the dried fresh ginger into the pickling liquid, and pickle for 15 days;

[0047] D, seasoning packaging: take out the pickled ginger and slice it, add white sugar, seal the packaging, carry out pasteurization treatment, and obtain sweet and sour ginger slices.

[0048] In the step B, the percentage by weight of each raw material is: 0.5% of damp raw flat buds, 3% of salt, 3% of mulberry leaves, 7% of fried zucchini, 15% of vinegar, 3% of pinellia, and the balance of cold boiled water.

[0049] In the described step C, the mass ratio of fresh ginger to the pickling liquid is 1:5.

[0050] In the described step D, the weight percentage o...

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Abstract

The invention discloses a pickling method of sweet-and-sour fresh ginger slices. On the basis of a conventional sweet-and-sour fresh ginger pickling method, gentianopsis paludosa, mulberry leaves, stir-fried hawthorn and medicated leaven and tuber pinellia are added, so that the taste of the fresh ginger is improved; the dietary therapy effect of the fresh ginger is enhanced; the can opening fresh ginger shelf life is prolonged; chemical preservatives do not need to be added in the pickling process; the method belongs to a natural and healthy food processing process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for pickling sweet and sour ginger slices. Background technique [0002] "Eat radish in winter and ginger in summer, without a doctor's prescription." Since ancient times, Chinese medicine doctors and folks have said that "ginger cures all diseases". Because ginger contains oily volatile oils such as gingerol, zingiberene, phellandrene, semicharaldehyde and aroma; there are also gingerol, resin, starch and fiber. Therefore, ginger has the effects of excitement, perspiration, cooling, and refreshing in hot seasons; it can relieve symptoms such as fatigue, fatigue, anorexia, insomnia, bloating, and abdominal pain; ginger also has the effect of strengthening the stomach and increasing appetite. The secretion of blood will be reduced, thus affecting people's appetite. If you eat a few slices of ginger when you eat, it will increase your appetite; ginger can also relieve or a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/32A23V2250/21
Inventor 黄文斌
Owner 郴州山里青实业股份有限公司
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