A kind of preparation technology of pickled ginger

Abstract

The patent discloses a preparation technology of pickled ginger. The preparation technology comprises using a device to manufacture the pickled ginger. The device successively comprises, from top to bottom, a raw ginger transmission mechanism, a ginger crushing gear, a crushed ginger transmission mechanism, a soaking box, a power supply device driving the raw ginger transmission mechanism and the crushed ginger transmission mechanism, and a motor driving the ginger crushing gear to rotate. A water guide pipe is arranged on the soaking box and at one side of the crushed ginger transmission mechanism, and extends to a brine groove. A pump is arranged in the soaking box. The water guide pipe comprises a vertical tube and a slant tube; the slant tube is connected to the vertical tube; the orifice of the slant tube is arranged toward the brine groove. Preparation steps of the pickled ginger are as below: 1) clearing raw ginger; 2) crushing the raw ginger; 3) preliminarily soaking the minced ginger; and 4) pickling the minced ginger. As the volume of the raw ginger gets smaller and the ginger can absorb brine faster for fermentation, fermentation time is greatly reduced and time for pickling the ginger is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation process of pickled ginger. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family. Ginger is not only edible, but ginger and ginger skin can also be used as medicine. In traditional Chinese medicine, ginger has the effects of divergence, vomiting, and cough relief. Reduce swelling and pain, prevent motion sickness, cure migraine, eliminate drunkenness, relieve facial acne, prevent dandruff, relieve waist and shoulder pain, and eliminate foot odor. Therefore, ginger is also in high demand. [0003] After the ginger is harvested, it is necessary to remove surface dirt such as sand, and then soak it to facilitate storage and transportation. The soaking process is to pour the ginger into a large pool, soak for a period of time, and then remove the ginger from the pool. At present, the soaking operation is all ...

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned patent documents have the following technical problems. The first is that the above-mentioned patent documents use a crane hook to transport the grab bucket or hanging basket containing ginger to the edge of the salt water pool, and continuously extract and clean the ginger, which requires a large amount of electricity to support the crane. Cleaning in this way is a waste of energy; the second is that the power unit of the crane is a diesel engine. It is difficult to ensure that no gasoline will fall into the salt water pool when refueling the crane or during the operation of the crane, and the oil will affect the entire ginger, resulting in The pickled peppers will deteriorate; the third is the industrial production of pickled ginger. Generally, the water in the pickled ginger pool will be sealed for 2 years. It will not be opened until the fermentation is mature, and the time is too long.

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