Processing method of ready-to-eat primary-taste rhizoma kaempferiae

Abstract

The invention relates to the field of food processing, in particular to a processing method of ready-to-eat primary-taste rhizoma kaempferiae. When rhizoma kaempferiae is processed by the processing method disclosed by the invention, unique delicate fragrance of the rhizoma kaempferiae is reserved, and the mouth feel and the taste of the ready-to-eat primary-taste rhizoma kaempferiae are the same as those of fresh rhizoma kaempferiae; under the sealed encapsulating and packaging of tasteless edible oil, the ready-to-eat primary-taste rhizoma kaempferiae can be preserved and stored for a long time, and the mouth feel and the taste of the ready-to-eat primary-taste rhizoma kaempferiae are not influenced, so that the rhizoma kaempferiae can be transported from places of production to every parts of China for sales through land transportation, sea transportation or air transportation; and further, when users eat the ready-to-eat rhizoma kaempferiae, the operation is simple, convenient and swift, the mouth feel of the ready-to-eat primary-taste rhizoma kaempferiae is the same as that of the fresh rhizoma kaempferiae, and the ready-to-eat primary-taste rhizoma kaempferiae is suitable for various eating and cooking occasions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of instant raw ginger. Background technique [0002] Sand ginger is also called kaempferum, and its main production areas are Guangdong, Guangxi, Yunnan, Taiwan, etc. The main function of sand ginger in cooking is to remove fishy smell and increase aroma. It is not only suitable for Cantonese cuisine, but also for all kinds of brine in other cuisines. Sand ginger, fresh sand ginger can also be added when making various dishes. In daily life, sand ginger is one of the seasonings commonly used in Cantonese cuisine. Its taste is spicy and sweet, and its aroma is very special and very pungent. Sand ginger is widely used in Cantonese cuisine, especially when making meat dishes, adding some fresh sand ginger can remove fishy smell and increase aroma. [0003] Due to the high water content of fresh sand ginger, it is not easy to store and is easy to be moldy and dehy...

AI Technical Summary

Problems solved by technology

[0003] Due to the high water content of fresh sand ginger, it is not easy to store and is easy to be moldy and dehydrated. It is difficult to buy fresh sand ginger in many places except the production area. It can only be replaced by sand ginger powder, but the taste of fresh sand ginger and sand ginger powder is very different. , sand ginger powder cannot replace fresh sand ginger when dipping sauces and cooking. At present, there is no original sand ginger product that can retain the original flavor after processing and can be stored for a long time in the market

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