Salted fresh ginger and preparation method thereof

A technology of ginger and edible salt, which is applied to the preservation of food ingredients as anti-microbial, food preservation, fresh-keeping of fruits and vegetables, etc., can solve the problems of affecting edible taste, troublesome to carry ginger, difficult to preserve ginger, etc., and achieves simple production and suitable smell. , the effect of eating convenience

Inactive Publication Date: 2017-01-11
贵州玉屏马头田食品有限责任公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because ginger is difficult to preserve, the existing ginger is mainly eaten in dishes or eaten directly. However, it is troublesome to eat directly, and it will feel more spicy, which affects the taste of eating; at the same time, it is troublesome to carry ginger

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1. A kind of salted ginger, comprising the raw materials of following weight ratio, ginger 40g, edible salt 5g, rock sugar 8g, sodium glutamate 0.5 part, citric acid 0.5g, sodium benzoate 0.3g, potassium sorbate 0.1g, sodium metabisulfite 0.4g , 0.6 g of disodium edetate and 1 g of sodium dehydroacetate.

[0014] The preparation method of described salt ginger, comprises the following steps,

[0015] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0016] b. Soak product A in water with 5 times the volume of product A for 30 minutes, take it out, and drain; get product B;

[0017] c. Add sodium glutamate, rock sugar, citric acid, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edetate and sodium dehydroacetate to product B, stir evenly, sterilize and seal it.

Embodiment 2

[0018] Example 2. A kind of salted ginger, comprising the following raw materials in weight ratio, ginger 20g, edible salt 3g, rock sugar 7g, sodium glutamate 0.2g, citric acid 0.1g, sodium benzoate 0.1g, potassium sorbate 0.05g, sodium metabisulfite 0.05g , 0.2 g of disodium edetate and 0.1 g of sodium dehydroacetate.

[0019] The preparation method of described salt ginger, comprises the following steps,

[0020] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0021] b. Soak product A in water with 5 times the volume of product A for 30 minutes, take it out, and drain; get product B;

[0022] c. Add sodium glutamate, rock sugar, citric acid, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edetate and sodium dehydroacetate to product B, stir evenly, sterilize and seal it.

Embodiment 3

[0023] Example 3. A kind of salt ginger, comprising the raw materials of following weight ratio, ginger 50g, edible salt 7g, rock sugar 9g, sodium glutamate 2g, citric acid 1g, sodium benzoate 0.5g, potassium sorbate 0.2g, sodium metabisulfite 0.8g, ethyl alcohol Disodium diamine tetraacetate 1g and sodium dehydroacetate 3g.

[0024] The preparation method of described salt ginger, comprises the following steps,

[0025] a. Wash and drain the fresh ginger, slice it, add edible salt, stir evenly, marinate for 5 days, and obtain product A;

[0026] b. Soak product A in water with 5 times the volume of product A for 30 minutes, take it out, and drain; get product B;

[0027] c. Add sodium glutamate, rock sugar, citric acid, sodium benzoate, potassium sorbate, sodium metabisulfite, disodium edetate and sodium dehydroacetate to product B, stir evenly, sterilize and seal it.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses salted fresh ginger and a preparation method thereof. The salted fresh ginger is prepared from, by weight, 20-50 parts of fresh ginger, 3-7 parts of edible salt, 7-9 parts of rock candy, 0.2-2 parts of sodium glutamate, 0.1-1 part of citric acid, 0.1-0.5 part of sodium benzoate, 0.05-0.2 part of potassium sorbate, 0.05-0.8 part of sodium pyrosulfite, 0.2-1 part of ethylenediamine tetraacetic acid disodium salt and 0.1-3 parts of sodium dehydroacetate. The salted fresh ginger can be directly eaten, and is good in taste and very convenient to carry.

Description

technical field [0001] The invention relates to ginger and a preparation method thereof, in particular to salted ginger and a preparation method thereof. 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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/20A23L33/00A23L33/125A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/16A23V2200/044A23V2200/048A23V2200/10A23V2250/032A23V2250/1614A23V2250/60
Inventor 罗云香
Owner 贵州玉屏马头田食品有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap