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Preserving method of sugar and vinegar ginger with fresh and crisp taste

A delicious, sweet and sour technology, used in the preservation of fruits/vegetables with sugar, food ingredients as taste improvers, food preservation, etc., can solve the problems of unstable quality, poor taste, poor brittleness, etc. Convenience and good taste

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

AI Technical Summary

Problems solved by technology

In the traditional sweet and sour ginger, the crispness is poor, the taste is poor, and the quality is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A crisp and delicious method for pickling sweet and sour ginger, comprising the following steps:

[0017] S1. Mix 100kg of water, 8kg of salt, 4kg of garlic powder, 0.5kg of corn oil, 6kg of Chinese prickly ash, 4kg of oyster sauce, 12kg of amomum, 4kg of cardamom, and 4kg of cumin. , then add 45kg brown sugar, 12kg lactic acid, 8kg cooking wine and stir evenly to obtain a feed liquid;

[0018] S2, get fresh ginger, after cleaning and peeling, cut into long 2-5cm, wide 1-2cm, thick 0.1-0.4cm ginger piece, soak 6h in the salt solution solution that concentration is 1.6wt%, drain, then put in stock The liquid is sealed and left standing for 35 days to obtain crisp and delicious sweet and sour ginger.

Embodiment 2

[0020] A crisp and delicious method for pickling sweet and sour ginger, comprising the following steps:

[0021] S1. Mix 100kg of water, 14kg of salt, 2kg of garlic powder, 1.5kg of corn oil, 2kg of Chinese prickly ash, 8kg of oyster sauce, 6kg of amomum, 8kg of cardamom, and 2kg of cumin. , then add 65kg of brown sugar, 6kg of lactic acid, and 16kg of cooking wine and stir evenly to obtain a feed liquid;

[0022] S2, 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 10 hours, drain, and then place in the feed solution Put it in a medium seal and let it stand for 25 days to get crisp and delicious sweet and sour ginger.

Embodiment 3

[0024] A crisp and delicious method for pickling sweet and sour ginger, comprising the following steps:

[0025] S1. Mix 100kg of water, 10kg of salt, 3.5kg of garlic powder, 0.8kg of corn oil, 5kg of Chinese prickly ash, 5kg of oyster sauce, 10kg of amomum, 5kg of cardamom, and 3.5kg of cumin. 52°C, then add 50kg of brown sugar, 10kg of lactic acid, and 10kg of cooking wine and stir evenly to obtain a feed liquid;

[0026] S2, get fresh ginger, after cleaning and peeling, cut into long 2-5cm, wide 1-2cm, thick 0.1-0.4cm ginger piece, soak 7h in the salt solution solution that concentration is 1.4wt%, drain, then place The liquid is sealed and left standing for 32 days to obtain crisp and delicious sweet and sour ginger.

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PUM

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Abstract

The invention discloses a preserving method of sugar and vinegar ginger with fresh and crisp taste. The preserving method comprises the following steps of mixing water, edible salt, garlic powder, corn oil, wild pepper, oyster oil, fructus amomi, cardamun and fennel; completely boiling by strong fire, continuing to boil by small fire, cooling, adding brown sugar, lactic acid and cooking wine, anduniformly stirring, so as to obtain the material liquid; selecting fresh ginger, cleaning, peeling, cutting into ginger blocks, soaking in a water solution of edible salt, draining water, putting intothe material liquid, sealing, and standing, so as to obtain the sugar and vinegar ginger with fresh and crisp taste. The obtained sugar and vinegar ginger with fresh and crisp taste has the advantages that 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 aftertasteis heavy; the sugar and vinegar ginger is suitable for people at all ages; the sugar and vinegar 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 crisp and delicious pickling method of sweet and sour ginger, Background technique [0002] Ginger, also known as Dixin, is the rhizome of the perennial herb Zingiberaceae Zingiberaceae, and is a widely used medicinal and edible plant. In addition to the main physiologically active substances such as zingerone and gingerol, ginger also contains proteins, polysaccharides, vitamins and various trace elements. It integrates nutrition, seasoning and health care. Circulation and other health functions. [0003] In recent years, a variety of ginger foods have been developed, such as ginger tea, ginger vinegar drinks, ginger sauce, sweet and sour ginger, etc. Traditional sweet and sour ginger has poor crispness, poor taste and unstable quality when left for a long time. Contents of the invention [0004] Based on the technical problems existing in the background technolog...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/00A23B7/154A23B7/157A23B7/08
CPCA23B7/08A23B7/154A23B7/157A23V2002/00A23L19/20A23L27/00A23V2200/14A23V2200/16A23V2200/15Y02A40/90
Inventor 苏义海
Owner 安徽铜雀二乔生物科技有限责任公司