Pickling process of nutritive appetite stimulating fresh ginger

A technology of ginger and nutrition, which is applied in the direction of antimicrobial preservation of food ingredients, function of food ingredients, food preservation, etc. It can solve the problems of poor nutrition and health care effect, general taste, heavy spicy taste, etc. The effect of original nutritional ingredients and flavor enhancement

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 the shelf life is short. Although many pickled ginger products have appeared on the market, they have the defects of heavy spicy taste, general taste, and poor nutritional and health care effects, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of pickling process of nutrition appetizing ginger that the present invention proposes, comprises the following steps:

[0021] S1. Peel the ginger, cut it into slices, wash with water, drain the water, then add salt and malic acid to marinate to obtain material A;

[0022] S2. Mix material A with deionized water, then ultrasonically treat it, take it out to dry, and obtain material B;

[0023] S3. The material B is mixed with the marinating material and marinated, then canned and sterilized to obtain nutritious appetizing ginger.

Embodiment 2

[0025] A kind of pickling process of nutrition appetizing ginger that the present invention proposes, comprises the following steps:

[0026] S1. Choose fresh, non-rotten, and non-damaged young ginger for ginger. Peel the ginger and cut it into slices with a thickness of 0.8cm. Then wash with water, drain the water, and place the drained ginger slices in an empty altar In the process, flatten the layers, and evenly disperse the mixture of salt and malic acid layer by layer according to the weight of the ginger slices at a ratio of 4wt%, until the altar is full, then inject salt water to overflow the top layer of ginger slices, and then cover the mouth of the altar with a film. Then press stones, seal and marinate at room temperature for 10 days to obtain material A; wherein, the concentration of salt water is 12wt%; the weight of stones is 20% of the total weight of ginger; in the mixture of salt and malic acid, salt and malic acid The weight ratio between is 10:1;

[0027] S...

Embodiment 3

[0030] A kind of pickling process of nutrition appetizing ginger that the present invention proposes, comprises the following steps:

[0031] S1. Choose fresh, non-rotten, and non-damaged young ginger for ginger. Peel the ginger and cut it into slices with a thickness of 1.2cm. Then wash with water, drain the water, and place the drained ginger slices in an empty altar In the middle, spread out layer by layer, and evenly scatter the mixture of salt and malic acid layer by layer according to the weight of 5wt% of the ginger slices until the altar is full, then inject salt water to overflow the top layer of ginger slices, and then cover the mouth of the altar with a film. Then press stones, seal and marinate for 9 days at room temperature to obtain material A; wherein, the concentration of salt water is 13.5wt%; the weight of stones is 25% of the total weight of ginger; in the mixture of salt and malic acid, salt and apple The weight ratio between the acids is 11:1.2;

[0032] ...

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PUM

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Abstract

The invention discloses a pickling process of nutritive appetite stimulating fresh ginger. The process comprises the following steps: S1, peeling fresh ginger; cutting the fresh ginger into ginger slices; performing water washing; then, adding table salt and malic acid; performing pickling to obtain a material A; S2, mixing the material A with deionized water; then, performing ultrasonic treatment; taking out the material; performing drying to obtain a material B; S3, mixing the material B and a pickling material; next, performing pickling; next, performing canning and sterilization to obtainthe nutritive appetite stimulating fresh ginger. The pickling process of the nutritive appetite stimulating fresh ginger has the advantages that the obtained fresh ginger has good mouthfeel, rich nutrition, long shelf life and good appetite stimulating and health care effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pickling process of nutritious appetizing ginger. Background technique [0002] Ginger, also known as ginger skin, ginger, ginger root, and spicy cloud, is native to tropical forest areas in Southeast Asia and central and southern my country, with a planting history of more than 3,000 years. Ginger is warm in nature and pungent in taste. It can enter the lung, stomach and spleen meridian. It has the functions of removing fishy smell, increasing flavor and taste, sweating and detoxification, dispelling cold, stopping vomiting and reducing phlegm. It is often used as a spice in traditional diet and condiments. At present, ginger is mainly eaten fresh, and the shelf life is short. Although various ginger pickled products have appeared on the market, there are heavy spicy taste, general taste, and poor nutritional and health care effects, which cannot meet the needs of con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L5/20A23L27/00A23L33/16A23L33/10A23L5/30A23L3/3472A23L3/349A23L3/3499A23L3/358A23L3/3562
CPCA23L3/3472A23L3/349A23L3/3499A23L3/3562A23L3/358A23V2002/00A23L5/20A23L5/32A23L19/03A23L19/20A23L27/00A23L33/10A23L33/16A23V2200/10A23V2200/32A23V2200/15A23V2200/14A23V2200/30A23V2200/314A23V2250/044A23V2250/28A23V2300/48
Inventor 金如林韩菲施蓉
Owner TONGLING SHEJIA TRIBUTE GINGER FACTORY
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