Preparation method of instant ginger capable of invigorating spleen and promoting appetite

Abstract

The invention provides a preparation method of instant ginger capable of invigorating the spleen and promoting the appetite, and relates to the field of food processing. The preparation method comprises the following steps: S1, cleaning a fresh ginger raw material with clear water, and conducting slicing to obtain fresh ginger slices; S2, salting the ginger slices for 2-3 days; S3, cleaning hawthorn fruit, dried orange peels, ginseng, lotus seeds, notopterygium roots, indigo naturalis, divaricate saposhnikovia roots, ligusticum wallichii and felwort, and uniformly mixing the cleaned materials with fresh grapes; S4, fully stirring and uniformly mixing liquid medicine A with honey and mature vinegar; and S5, mixing a soaking solution with the pickled ginger slices. According to the invention, the sour taste of the instant ginger is increased through the hawthorn fruit, the fresh grapes and the dried orange peels, and the sweetness of the instant ginger is increased through the linden honey, so the fresh ginger pickled with salt is sour, sweet and spicy in taste and has the advantages of being health-care, capable of promoting digestion, relieving stagnation, whetting the appetite and tonifying the spleen, purely natural, free of toxic and side effects and the like; the selected fresh ginger is crisp, tender, tasty and refreshing, free of ginger residues, tender in ginger quality and free of shredded ginger; and process operation is simple, safe and environmentally friendly.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of instant ginger for invigorating the spleen and appetizing. Background technique [0002] Ginger (Zingiber officinale Roscoe) is the fresh rhizome of a perennial herb (40-100cm high) belonging to Zingiberaceae and Zingiberaceae. Ginger contains pungent and aromatic components, and the pungent component is "zingerone" in an aromatic volatile oil , which are mainly ginger terpene, water fennel, camphor terpene, gingerol, eucalyptus olein, starch, mucus, etc., and the edible part is 95%. Varieties include: Weifeng Ginger, Shandong Changyi Ginger, Qingzhou Zhugen Ginger, Shannong No. 1 Ginger, and Qingzhou Small Yellow Ginger. [0003] Ginger slices have a long history as pickled food throughout the country, but they are still limited to pickling with salt and then soaked in sugar and white vinegar for consumption. If the proportion of salt is less, the ginger w...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of invigorating spleen and appetizing instant ginger, which solves the problem that the existing instant ginger slices have a poor taste and cannot play a good food tonic effect on the body