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Preparation method of sugar and vinegar preserved ginger
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A technology of sweet and sour and ginger, which is applied to the preservation of fruits/vegetables with sugar, food preservation, climate change adaptation, etc., can solve the problems of general taste and few varieties, and achieve the effects of rich taste, long shelf life and convenient consumption.
Inactive Publication Date: 2019-01-01
安徽铜雀二乔生物科技有限责任公司
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
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Problems solved by technology
However, there are few varieties of ginger products sold in the market, and the taste is average, so it is difficult to meet people's demand for diversified flavors of ginger products.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] A preparation method of sweet and sour pickled ginger, comprising the steps of:
[0023] S1, take fresh ginger, after cleaning and peeling, cut into 2-5cm in length, 1-2cm in width, and 0.1-0.4cm in thickness, soak in 0.8wt% salt solution for 8 hours, and drain to obtain pretreatment material;
[0024] S2. Mix 100kg water, 2kg salt, 2kg green onion, 1kg peanut oil, 4kg red pepper, 2kg oyster sauce, 9kg pepper, 2kg nutmeg, 3kg star anise, boil on high heat, cook on low heat for 2 hours, cool down to 50°C, and then add 40kg of pretreated material was left standing for 18 hours to obtain prefabricated material;
[0025] S3, dissolving 40kg of sucrose in 100kg of water, adding 8kg of citric acid and 5kg of beer and stirring evenly to obtain a sugar solution;
[0026] S4. Filter 50 kg of the prefabricated material, air-dry it, add 20 kg of sugar solution, seal it and let stand for 30 days to obtain sweet and sour pickled ginger.
Embodiment 2
[0028] A preparation method of sweet and sour pickled ginger, comprising the steps of:
[0029] S1, take fresh ginger, after cleaning and peeling, cut into 2-5cm in length, 1-2cm in width, and 0.1-0.4cm in thickness, soak in 1wt% salt solution for 4 hours, and drain to obtain the pretreatment material;
[0030] S2. Mix 100kg of water, 10kg of salt, 1kg of green onion, 3kg of peanut oil, 1kg of red pepper, 4kg of oyster sauce, 3kg of pepper, 5kg of nutmeg, and 1kg of star anise. 50kg of pretreated material was allowed to stand for 10 hours to obtain prefabricated material;
[0031] S3, dissolving 60kg of sucrose in 100kg of water, adding 2kg of citric acid and 10kg of beer and stirring evenly to obtain a sugar solution;
[0032] S4. Filter 40kg of the prefabricated material, air-dry it, add 30kg of sugar liquid, seal it and let stand for 20 days to obtain sweet and sour pickled ginger.
Embodiment 3
[0034] A preparation method of sweet and sour pickled ginger, comprising the steps of:
[0035] S1. Take fresh ginger, wash and peel it, cut it into 2-5cm in length, 1-2cm in width, and 0.1-0.4cm in thickness, soak it in 0.85wt% salt water solution for 7 hours, and drain to obtain the pretreatment material;
[0036] S2. Mix 100kg of water, 4kg of salt, 1.7kg of green onions, 1.5kg of peanut oil, 3kg of red pepper, 2.5kg of oyster sauce, 8kg of pepper, 3kg of nutmeg, and 2.5kg of star anise. 47°C, then add 44kg of pretreated material and let it stand for 16 hours to obtain prefabricated material;
[0037] S3, 45kg sucrose is dissolved in 100kg water, add 6kg citric acid, 6kg beer and stir to obtain sugar liquid;
[0038] S4. Filter 47kg of the prefabricated material, air-dry it, add 22kg of sugar solution, seal it and let stand for 27 days to obtain sweet and sour pickled ginger.
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Abstract
The invention discloses a preparation method of sugar and vinegar preserved ginger. The preparation method comprises the following steps of selecting fresh ginger, cleaning, peeling, cutting into ginger blocks, soaking in a water solution of edible salt, and draining water, so as to obtain the pretreated material; mixing water, edible salt, onion, peanut oil, red pepper, oyster oil, wild pepper, nutmeg and star anise, completely boiling by strong fire, continuing to boil by small fire, cooling, adding the pretreated material, and standing, so as to obtain the pre-prepared material; dissolvingsugarcane into water, adding citric acid and beer, and uniformly stirring, so as to obtain a sugar liquid; filtering the pre-prepared material, airing, adding the sugar liquid, sealing and standing, so as to obtain the sugar and vinegar preserved ginger. The preparation method has the advantages that the warranty period of the sugar and vinegar preserved ginger is long, the eating is convenient, and the loss of nutrients is little; the taste is fresh and delicious, the mouth feel is good, the taste is sour and sweet before flavor permeating, and the aftertaste is heavy; the sugar and vinegar preserved ginger is suitable for people at all ages; the sugar and vinegar preserved ginger can be added in the cooking process, and can also be directly eaten, and the limitation by regions and seasons is avoided.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sweet and sour pickled ginger. Background technique [0002] Ginger is planted in most areas of our country, and the resources are extremely extensive. According to research data analysis, ginger also contains protein, sugar and fat except zingerone, gingerol and ginger oil. In addition, there are nutrients such as calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, anticorrosion and inorganic salts necessary for the human body. Therefore, ginger can not only be used as a seasoning and condiment to increase the flavor of dishes. In addition to being delicious, it is also included in the national pharmacopoeia, which has the effects of benefiting the body, strengthening the body, beautifying and health care, delaying aging, preventing and curing diseases. [0003] In the daily diet, if you can often match some ginger and its product...
Claims
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Application Information
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