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Processing method of stomach-warming and eyesight-improving fresh ginger

A processing method, ginger technology, applied in the direction of antimicrobial preservation of food ingredients, function of food ingredients, food science, etc., can solve the problems of unsatisfactory consumers, poor effect of warming stomach and improving eyesight, short shelf life, etc., to achieve inhibition The generation of harmful substances is beneficial to long-term storage and the effect of high water retention rate

Inactive Publication Date: 2019-01-25
TONGLING SHEJIA TRIBUTE GINGER FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ginger is mostly eaten fresh and has a short shelf life. Although there are many foods containing ginger on the market, ginger is often added as an ingredient, and ginger is rarely used as the main ingredient. Even some foods use ginger as the main ingredient. , but it has the defects of average taste and poor effect of warming the stomach and improving eyesight, which cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of warm stomach improving eyesight ginger that the present invention proposes, comprises the following steps:

[0020] S1. Peel the tender ginger, cut it into slices, blanch in water, then add salt and tartaric acid to marinate to obtain material A;

[0021] S2. Remove ginger slices from material A, then add deionized water, take out and dry after ultrasonic treatment, and obtain material B;

[0022] S3. Mix the material B with the marinating material and marinate, then pack and sterilize to obtain the stomach-warming and eye-improving ginger.

Embodiment 2

[0024] A kind of processing method of warm stomach improving eyesight ginger that the present invention proposes, comprises the following steps:

[0025] S1. Peel the tender ginger, cut into slices of 1cm in thickness, blanch in water for 5 minutes, place the blanched ginger in an empty altar, spread them out layer by layer, and evenly layer by layer according to the weight of the ginger slices at a ratio of 8wt%. Sprinkle the mixture of table salt and tartaric acid until the altar is full, then inject 10wt% salt water to cover the top layer of ginger slices, cover the mouth of the altar with a film, seal and marinate for 6 days at room temperature, and obtain material A; among them, table salt In the mixture with tartaric acid, the weight ratio between table salt and tartaric acid is 10:2;

[0026] S2. Remove ginger slices from material A, then add deionized water, take out and dry after ultrasonic treatment, and obtain material B; wherein, the ultrasonic treatment process pa...

Embodiment 3

[0029] A kind of processing method of warm stomach improving eyesight ginger that the present invention proposes, comprises the following steps:

[0030] S1. Peel the tender ginger, cut it into slices with a thickness of 1.2cm, blanch it in water for 4 minutes, place the blanched ginger slices in an empty altar, spread them out layer by layer, and press the weight of the ginger slices in a ratio of 10wt% layer by layer Evenly disperse the mixture of salt and tartaric acid until the altar is full, then inject salt water with a concentration of 12wt% to cover the top layer of ginger slices, cover the mouth of the altar with a film, seal and marinate for 7 days at room temperature, and obtain material A; among them, In the mixture of table salt and tartaric acid, the weight ratio between table salt and tartaric acid is 12:2.5;

[0031] S2. Remove ginger slices from material A, then add deionized water, take out and dry after ultrasonic treatment, and obtain material B; wherein, t...

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Abstract

The invention discloses a processing method of stomach-warming and eyesight-improving fresh ginger. The method comprises the following steps: S1, peeling tender ginger; cutting the ginger into gingerslices; performing blanching; then, adding table salt and tartaric acid for pickling to obtain a material A; S2, fishing the ginger slices from the material A; then, adding deionized water; after ultrasonic treatment, taking out the ginger slices for airng to obtain a material B; S3, mixing the material B and a pickling material; then, performing pickling; next, performing packaging and sterilization to obtain the stomach-warming and eyesight-improving fresh ginger. The processing method of the stomach-warming and eyesight-improving fresh ginger provided by the invention has the advantages that the fresh ginger is used as a main material; the obtained product has unique mouthfeel and rich nutrition, and has good stomach-warming and eyesight-improving effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of ginger for warming the stomach and improving eyesight. Background technique [0002] Ginger is originally produced in the tropical forest areas of Southeast Asia and the central and southern parts of my country. It has a planting history of more than 3,000 years. Ginger contains non-volatile essential oils, gingerol, gingerterpene, phellandrene, camphene, citral, and linalool, etc. It has a spicy taste and can enter the lung, stomach, and spleen meridian. It has the effects of dispelling cold, stopping vomiting and reducing phlegm, and is widely used in food and seasoning processing. At present, ginger is mainly eaten fresh, and the shelf life is short. Although there are many foods containing ginger on the market, ginger is often added as an ingredient, and ginger is rarely used as the main ingredient. Even some foods use ginger as the main ingred...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/10A23L5/20A23L3/3499A23L5/30A23L27/00A23L3/3472A23L3/3562A23L3/358A23L3/349
CPCA23L3/3472A23L3/349A23L3/3499A23L3/3562A23L3/358A23V2002/00A23L5/13A23L5/21A23L5/32A23L19/20A23L27/00A23V2200/30A23V2200/32A23V2200/14A23V2200/322A23V2200/10A23V2250/056A23V2250/28A23V2300/48
Inventor 金如林韩菲施蓉
Owner TONGLING SHEJIA TRIBUTE GINGER FACTORY
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