Processing method of garlic-flavored ginger

Abstract

The invention discloses a processing method of garlic-flavored ginger, and belongs to the technical field of food processing. The processing method comprises the following steps of 1 tender ginger treating; 2 ingredient treating; 3 container treating; 4 soaking solution preparing; 5 tender ginger processing. A soaking solution is prepared from a combination of sticky rice water, baijiu and salt, and the garlic-flavored ginger processed through natural fermentation keeps various beneficial elements of tender ginger and is beneficial for body health. By adding the medium-degree baijiu with the 40 degrees to 45 degrees into the soaking solution, not only can the fragrance of the tender ginger be increased, but also the baijiu flavor cannot cover the fragrance of the tender ginger due to the too strong baijiu flavor, and meanwhile fermentation of the soaking solution can be accelerated. The tender ginger in the soaking solution is covered with a layer of purple skin garlic, so that the garlic fragrance of the tender ginger can be increased, and the garlic has a certain bactericidal effect. The tender ginger processed through the method is sour and cool in taste, has the garlic fragrance in hot taste and is rich in flavor, capable of promoting appetite and delicious. The processing method is quite simple in processing technology and suitable for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of garlic-flavored ginger. Background technique [0002] It is recorded in Chinese medicine books: Ginger can benefit the spleen and appetizers, stop vomiting, warm the meridians and dispel cold, relieve headaches, fever, and treat chronic cold and severe cold, cholera abdominal pain, vomiting and diarrhea, etc. In China, there are health proverbs about ginger circulating everywhere: eat three slices of ginger early, like drinking ginseng soup; eat radish in winter and ginger in summer, without a doctor’s prescription. The aspirin contained in ginger has a special effect on lowering blood fat, lowering blood pressure, and preventing myocardial infarction; gingerol contained in ginger has a strong choleretic effect, which can prevent cholecystitis and gallstones. [0003] Ginger is seasonal. If it is not processed, fresh ginger cannot be st...

AI Technical Summary

Problems solved by technology

These two methods of pickling young ginger, because it is not easy to taste, need to slice the young ginger first, but the shape of the young ginger is irregular, and the slicing operation is troublesome, especially when it is put into mass production, it is not easy to realize.

Young ginger soaked in vinegar or soy sauce for a long time will lose its taste, the taste is too strong, not crisp enough, and the taste is not good