Making method of pickled tender ginger

Abstract

The invention discloses a making method of pickled tender ginger. The making method comprises the following steps of taking fresh ginger, thoroughly cleaning the taken fresh ginger, and airing the cleaned ginger on fine days for 2-3 days or airing the cleaned ginger on cloudy days for 3-4 days until ginger peels are corrugated so as to obtain A products; cleaning the A products with Baijiu of 45-55 degrees, then adding spice which is 2-3% of the quantity of the fresh ginger, performing uniform mixing, and performing loading into a jar so as to obtain C products; adding a soy sauce to the C products until the level of the added soy sauce is higher than the surface of the fresh ginger so as to obtain D products; and adding Baijiu of 45-55 degrees, which is 4-6% of the quantity of the D products, into the D products, performing sealing, after 8-12 days, stirring the materials in the jar, then performing soaking for 23-27 days, taking out the soaked ginger, and performing filling so as to obtain pickled tender ginger. The made pickled tender ginger is pure in sourness, rich in taste, moderate in acidity, free from hot taste, good in brittleness, good in mouth feel, short in fermentation period and simple in technology, and raw materials are easy to obtain.

Description

technical field [0001] The invention relates to a method for preparing pickled ginger, which belongs to the technical field of food. [0002] technical background [0003] Ginger is planted in most areas of our country, and its resources are extremely extensive. Its taste is pungent, slightly warm in nature, and it contains gingerol, mellow alcohol, gingerol, volatile oil and various vitamins and minerals. In addition to being used as a condiment and condiment to increase the deliciousness of dishes, ginger is also included in the national pharmacopoeia. Slices of ginger, better than drinking ginseng soup" and "eating radish in winter and ginger in summer, no need for a doctor's prescription". Kimchi is a traditional fermented vegetable food in China. It is soaked and fermented by adding spices and other auxiliary materials in a certain concentration of salt solution. It is fermented by the flora mainly composed of lactic acid bacteria, so that the acidity can reach 0.3%-0.8...

AI Technical Summary

Problems solved by technology

[0004] After being pickled and seasoned, young ginger has a special flavor. Many people will eat it as a common side dish. The pickled ginger that is common in the market is often only soaked in vinegar during the production process. The pickled ginger is very sour and has a spicy taste

And when the prior art makes pickled ginger, it needs to be fermented for a long time, and the long-time fermentation makes the crispness of the pickled ginger bad. At the same time, when the prior art makes pickled ginger, the amount of wine or salt or sugar or spices The ratio of the ratio is not well controlled, so that the taste of the pickled ginger is not good

In addition, when using the existing method to make pickled ginger, in order to avoid or reduce the peculiar smell, an additive to remove the peculiar smell is often added. Although the addition of the additive ensures the flavor of the pickled ginger, long-term consumption is not good for the human body.

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