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Making method of rich-nutrition picked Japanese galangal rhizome

A nutrient-rich and pickled product technology, applied in the field of food processing, can solve the problems of loss of nutrients, single nutrition, etc., and achieve the effects of less loss of nutrients, simple preparation process, and not easy to crack.

Inactive Publication Date: 2018-11-02
铜陵白姜发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pickling method of mountain ginger is to dig from March to April, wash it, dry it in the sun, soak it in lime water for one day, wash it with rice washing water and clean water, steam it, dry it in the sun, add salt and vinegar to pickle it, and prepare it. The sweet and sour mountain ginger is not only delicious and refreshing, but also has good health effects, but the loss of nutrients is serious, and the nutrition is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing a nutrient-rich mountain ginger pickle product, comprising the steps of:

[0020] S1. Soak the ginger in clear water for 15 minutes, peel off the skin, clean it, boil it for 14 minutes, filter, and dry to obtain the pretreated ginger;

[0021] S2. Mix 15kg of refined salt, 6kg of aspartame, 1kg of acesulfame-K, 4kg of vanillin, 1kg of flavored nucleotide disodium, 0.4kg of coconut milk, and 260kg of water, cook for 12 minutes, cool down to room temperature, and add 70kg The pretreated alpinia japonicus and 8kg silkworm chrysalis protein film are stirred evenly, and sealed and sterilized to obtain nutritious alpinia japonicus pickled products.

[0022] The silkworm chrysalis protein film is prepared by the following process: mix 8kg silkworm chrysalis protein, 2kg rapeseed oil, and 120kg deionized water, stir at room temperature for 16min at a stirring speed of 340r / min, raise the temperature to 95°C and continue stirring for 10min, cool down to ro...

Embodiment 2

[0024] A method for preparing a nutrient-rich mountain ginger pickle product, comprising the steps of:

[0025] S1. Soak the ginger in clear water for 25 minutes, peel off the skin, clean it, boil it for 10 minutes, filter, and dry to obtain the pretreated ginger;

[0026] S2. Mix 25kg of refined salt, 4kg of aspartame, 2kg of acesulfame-K, 2kg of vanillin, 2kg of flavored nucleotide disodium, 0.2kg of coconut milk, and 340kg of water, cook for 6 minutes, cool down to room temperature, and add 90kg The pretreated Alpinia japonicus and 4kg silkworm chrysalis protein film are stirred evenly, and sealed and sterilized to obtain the nutrient-rich Alpinia officinalis pickled product.

[0027] The silkworm chrysalis protein film is prepared by the following process: mix 12kg silkworm chrysalis protein, 1kg rapeseed oil, and 140kg deionized water, stir at room temperature for 10 minutes at a stirring speed of 400r / min, raise the temperature to 85°C and continue stirring for 18 minute...

Embodiment 3

[0029] A method for preparing a nutrient-rich mountain ginger pickle product, comprising the steps of:

[0030] S1. Soak the ginger in clear water for 18 minutes, peel off the skin, clean it, boil it for 13 minutes, filter, and dry to obtain the pretreated ginger;

[0031] S2. Mix 18kg of refined salt, 5.5kg of aspartame, 1.2kg of acesulfame-K, 3.5kg of vanillin, 1.2kg of flavored nucleotide disodium, 0.35kg of coconut milk, and 280kg of water, cook for 10 minutes, and cool down to At room temperature, add 75kg of pretreated alpinia japonicus and 7kg of silkworm chrysalis protein film, stir evenly, and seal and sterilize to obtain nutritious alpinia japonicus pickled products.

[0032] The silkworm chrysalis protein film was prepared by the following process: mix 9kg silkworm chrysalis protein, 1.8kg rapeseed oil, and 125kg deionized water, stir at room temperature for 14min at a stirring speed of 360r / min, raise the temperature to 92°C and continue stirring for 12min, cool do...

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PUM

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Abstract

The invention discloses a making method of rich-nutrition picked Japanese galangal rhizome, comprising the steps of soaking Japanese galangal rhizome in clear water, skinning, washing, boiling, filtering, and drying to obtain pretreated Japanese galangal rhizome; mixing refined salt, aspartame, acesulfame, vanillin, disodium nucleotide, coconut milk and water, boiling, cooling, adding the pretreated Japanese galangal rhizome and silkworm pupa protein membrane, stirring well, and hermetically disinfecting to obtain the rich-nutrition picked Japanese galangal rhizome. The silkworm pupa protein membrane is prepared by: mixing silkworm pupa protein, rapeseed oil and deionized water, stirring at room temperature, heating, continuing to perform stirring, cooling, adding peroxidase solution, stirring, adding ethanol solution, allowing standing, heating, stirring, and drying by spraying. The making method herein is simple, easy to perform and lower in cost, has the nutritional value of Japanese galangal rhizome, has brownish red color, is tasty and refreshing and appetizing, has the nutrients fully retained and long shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing nutrient-rich mountain ginger pickles. Background technique [0002] The rhizome of Alpinia galanga is warm in nature, pungent in taste, can regulate qi and relieve pain, remove dampness, reduce swelling, activate blood circulation and dredge collaterals, and treat rheumatoid arthritis, stomach pain, and traumatic injuries. The traditional pickling method of mountain ginger is to dig from March to April, wash it, dry it in the sun, soak it in lime water for one day, wash it with rice washing water and clean water, steam it, dry it in the sun, add salt and vinegar to pickle it, and prepare it. The sweet-and-sour ginger in the wild is not only delicious and refreshing, but also has good health effects, but the nutritional labeling is seriously lost and the nutrition is single. Contents of the invention [0003] Based on the technical problems exist...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司