Making method of acid ginger

A production method and a technology for sour ginger are applied in directions such as food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as irregular shape of young ginger, troublesome slicing operations, and difficult to achieve, and achieve taste Excellent, easy to obtain, easy to achieve results

Inactive Publication Date: 2017-01-04
赵青娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0021] A preparation method of sour ginger includes the following steps:

[0022] (1) Making glutinous rice: Wash the glutinous rice and soak for 12 hours to expand the huge molecular chains of starch particles due to hydration, so that it can be thoroughly gelatinized after short-time steaming at normal pressure, so that white hearts will not appear in the center of the rice grains. The soaked glutinous rice is steamed and cooled to room temperature to prepare glutinous rice.

[0023] (2) Preparation of sour lees fermentation: Disperse the cooled glutinous rice and spread it evenly. According to the mass ratio of wine cake and glutinous rice of 0.1:100, grind the wine cake and sprinkle it on the glutinous rice, stir and mix evenly and put it into the fermentation container In the glutinous rice ball, the glutinous rice ball is made when it is packed. Sprinkle the wine cake powder on the upper surface of the glutinous rice ball. Leave several holes in the longitudinal direction of ...

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PUM

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Abstract

The invention discloses a making method of acid ginger and belongs to the technical field of food processing. The making method includes the following steps that 1, glutinous rice is made; 2, acid grain fermentation is prepared, the glutinous rice and caky starter are mixed, and the mixture is put in a fermentation container; 3, acid grain fermentation is carried out, the fermentation temperature ranges from 30 DEG C to 40 DEG C, and the fermentation time ranges from 2 days to 3 days; 4, acid grain processing is carried out, and an acid grain semi-finished product is put in boiling water to be boiled for 3-5 min; 5, tender ginger is prepared; 6, the acid ginger is made, acid grains and the tender ginger are put in an acid jar according to the mass ratio of 1:(2-3), and the acid ginger is made 10-15 days later. The making method of the acid ginger is easy to operate and easy to achieve on production. The acid ginger is made from the acid grains fermented from glutinous rice, no additive is added, and the acid ginger is natural and free of danger; the made finished acid ginger is delicious, crispy and refreshing in taste and better in taste, the preservation time reaches one year or longer, and the seasonal problem of fresh ginger is solved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a method for preparing sour ginger. Background technique [0002] It is recorded in Chinese medicine books that ginger can nourish the spleen and appetite, relieve vomiting, warm the menstruation and dispel cold, relieve headaches and fever, regulate chronic cold, cholera, abdominal pain, vomiting and diarrhea. In China, healthy proverbs about ginger are circulating everywhere: eat three slices of ginger early, such as drinking ginseng soup; eat radish in winter and eat ginger in summer without a doctor's prescription. The aspirin contained in ginger has special effects on lowering blood lipids, lowering blood pressure and preventing myocardial infarction; the gingerol contained in ginger has a strong choleretic effect and can prevent cholecystitis and gallstones. [0003] Ginger is seasonal. If it is not processed, fresh ginger cannot be stored for a long time, so y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L7/104
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 赵青娇
Owner 赵青娇
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