Processing method of ginger

Abstract

The invention relates to a processing method of fresh ginger, which can effectively solve the problems that the fresh ginger is not easy to store, needs to be stored in a heat preservation warehouse or a cellar at 10-18 DEG C, needs to be continuously turned over in the process, is high in storage cost, is inconvenient to use and is easy to rot and deteriorate, and adopts the technical scheme that the processing method comprises the following steps: 1) sorting; 2) cleaning; 3) crushing; 4) dehydrating; (5) preparing powder; 6) sterilization and disinfection; 7) packaging; the processing method provided by the invention can preserve the ginger for a long time, saves the storage cost, also can preserve freshness and guarantee quality, effectively solves the problems that the ginger is not easy to preserve and needs to be stored in a refrigeration house or a cellar, otherwise, the ginger is easy to rot and deteriorate and the storage cost is relatively high in the prior art, avoids resource waste, is an innovation of the processing method of the ginger, and has broad market prospects. And the method has good economic and social benefits.

Description

1. Technical Field

[0001] The invention relates to the field of food processing, in particular to a method for processing ginger. 2. Background Technology

[0002] Ginger's unique spicy taste and aroma make it an indispensable seasoning in cooking, which can enhance the flavor of dishes. It also has the effect of warming the body and dispelling cold. Eating it in moderation can help the body get rid of the cold, and it is especially suitable for consumption in cold seasons or when the body is cold. However, ginger is not easy to preserve and needs to be stored in a cold storage or cellar, otherwise it is easy to rot and deteriorate, and the storage cost is high. Therefore, it is imperative to invent a processing method that can make ginger easier to preserve and reduce costs. III. Summary of the invention

[0003] In view of the above situation, in order to solve the defects of the prior art, the purpose of the present invention is to provide a processing method for ginger, which can effectively solve the problems that ginger is not easy to preserve and needs to be stored in a heat-insulated warehouse or cellar at 10-18°C, and needs to be constantly turned over in the middle, which has high storage costs, is inconvenient to use, and is easy to rot and deteriorate.

[0004] The technical solution provided by the present invention is a ginger processing method, comprising the following steps:

[0005] 1) Sorting

[0006] Sort the ginger and select the ginger that is intact and not rotten or deteriorated for later use and wait for cleaning;

[0007] 2) Cleaning

[0008] Wash the ginger in water with a machine, leaving no dirt or impurities on the surface of the ginger, or use ultrasonic cleaning for 1-3 times, each time for 5-10 minutes, and then wait for crushing;

[0009] 3) Crushing

[0010] Crush the ginger for 2-3 minutes to make it into particles with a diameter of 1-10mm, and wait for dehydration;

[0011] 4) Dehydration

[0012] Dehydrating the crushed ginger particles, so that the moisture content of the ginger product is below 10-15% after dehydration;

[0013] 5) Flour milling

[0014] The dehydrated ginger particles are pressed into fine powder, the powder particles are controlled to be less than 200μm, and the qualified ones are sent for sterilization and disinfection;

[0015] 6) Sterilization

[0016] Put the sieved powder into an oven, dry it at 75-85℃ for 1-2 hours for sterilization, and disinfect it by ultraviolet irradiation for 20-30 minutes;

[0017] 7) Packaging

[0018] The qualified ginger powder is aseptically packaged.

[0019] In the step 2), the ultrasonic parameters are: frequency 20kHz-80kHz, temperature 30℃-60℃, power 100W-400W.

[0020] In the step 3), a pulverizer is used for pulverizing.

[0021] In the step 4), the dehydration treatment is to put the dried product into a drying chamber, and the drying temperature is first controlled at 20°C-30°C, and then gradually increased, but not exceeding 45°C, until the moisture content of the dried product is less than 15%.

[0022] In the step 4), the dehydration treatment is carried out by drying in the sun, where the ginger particles are spread out on a drying net on a clean site or directly placed on the site, and dried by natural wind or in the sun, and the moisture content is controlled to be below 15%.

[0023] In the step 5), the ginger particles are ground using a grinding machine.

[0024] In the step 5), the fine powder is passed through a 60-80 mesh sieve, and the particles that do not pass through can be further ground and then sieved.

[0025] The processing method of the present invention can preserve ginger for a long time, save storage cost, and keep fresh and quality. It effectively solves the problem that ginger in the prior art is not easy to preserve and needs to be stored in a cold storage or cellar, otherwise it is easy to rot and deteriorate, and the storage cost is high. It avoids waste of resources, is an innovation in the processing method of ginger, and has good economic and social benefits. 4. Specific implementation methods

[0026] The specific implementation modes of the present invention are further described in detail below in conjunction with the embodiments.

[0027] Example 1

[0028] A ginger processing method comprises the following steps:

[0029] 1) Sorting

[0030] Inspect the ginger and select the ones that are intact and not rotten or spoiled for later use and wait for cleaning;

[0031] 2) Cleaning

[0032] Wash the ginger in water to remove dirt and impurities on the surface of the ginger, or send it to an ultrasonic cleaner for 5 minutes, and then send it to the crushing workshop;

[0033] 3) Crushing

[0034] The ginger is sent to the crusher through a conveyor belt and crushed for 2 minutes to make the ginger into particles with a diameter of 1mm, and then sent to the drying and dehydration workshop;

[0035] 4) Dehydration

[0036] Dehydrating the crushed ginger particles, so that the moisture content of the ginger product is less than 15% after dehydration;

[0037] 5) Flour milling

[0038] The dehydrated ginger particles are pressed into fine powder using a ball mill, with the powder particles controlled below 200μm, and then sent to the packaging workshop after passing the test;

[0039] 6) Sterilization

[0040] The sieved powder was placed in an oven and dried at 60°C for 1 hour for sterilization, and then disinfected by ultraviolet irradiation for 20 minutes;

[0041] 7) Packaging

[0042] The qualified ginger powder is aseptically packaged.

[0043] Example 2

[0044] A ginger processing method comprises the following steps:

[0045] 1) Sorting

[0046] Inspect the ginger and select the ones that are intact and not rotten or spoiled for later use and wait for cleaning;

[0047] 2) Cleaning

[0048] Soak the ginger in clean water, use a brush to remove the dirt and impurities on the surface of the ginger, or use an ultrasonic cleaner to clean it for 5 to 10 minutes, and then send it to the crushing workshop;

[0049] 3) Crushing

[0050] The ginger is sent to the crusher through a conveyor belt and crushed for 2.5 minutes to make the ginger into particles with a diameter of 6mm, and then sent to the drying and dehydration workshop;

[0051] 4) Dehydration

[0052] Dehydrating the crushed ginger particles, so that the moisture content of the ginger product is less than 15% after dehydration;

[0053] 5) Flour milling

[0054] The dehydrated ginger particles are crushed into fine powder using a grinder to control the powder particles to be less than 200μm, and then sent to the packaging workshop after passing the test;

[0055] 6) Sterilization

[0056] The sieved powder was placed in an oven and dried at 60°C for 1.5 hours for sterilization, and then irradiated with ultraviolet light for 25 minutes for disinfection;

[0057] 7) Packaging

[0058] The qualified ginger powder is aseptically packaged.

[0059] Example 3

[0060] A ginger processing method comprises the following steps:

[0061] 1) Sorting

[0062] Inspect the ginger and select the ones that are intact and not rotten or spoiled for later use and wait for cleaning;

[0063] 2) Cleaning

[0064] Wash the ginger in water to remove dirt and impurities on the surface of the ginger, or send it to an ultrasonic cleaner for 5 to 10 minutes, and then send it to the crushing workshop;

[0065] 3) Crushing

[0066] The ginger is sent to the crusher through a conveyor belt and crushed for 3 minutes to make the ginger into particles with a diameter of 10mm, and then sent to the drying and dehydration workshop;

[0067] 4) Dehydration

[0068] Dehydrating the crushed ginger particles, so that the moisture content of the ginger product is less than 15% after dehydration;

[0069] 5) Flour milling

[0070] The dehydrated ginger particles are crushed into fine powder using a crusher, and the powder particles are controlled to be less than 200μm. After passing the test, they are sent to the packaging workshop;

[0071] 6) Sterilization

[0072] The sieved powder was placed in an oven and dried at 60°C for 2 hours for sterilization, and then disinfected by ultraviolet irradiation for 30 minutes;

[0073] 7) Packaging

[0074] The qualified ginger powder is aseptically packaged.

[0075] The ginger product prepared by the processing method of the present invention can be preserved for a long time, saving storage costs, and the color, smell, state, and physical and chemical indicators all meet national regulations. The following is an inspection of the ginger product prepared by the present invention:

[0076] The processed ginger of the present invention is subjected to finished product inspection, and the finished product inspection of ginger powder mainly includes the following aspects:

[0077] 1. Sensory test

[0078] Color: It has the color that the product should have, which is yellow to yellow-brown and has uniform color.

[0079] Tissue morphology: powdery, no mildew, no insects, no lumps.

[0080] Taste and smell: It has the inherent smell and taste of the product, no musty smell or other peculiar smell, and has a strong ginger flavor.

[0081] 2. Physical and chemical indicators

[0082] Table 1 Test results of the products of the present invention

[0083]

[0084] The results show that the moisture content of the ginger product of the present invention meets the relevant standard that the moisture content in ginger powder should be controlled within a certain range, usually not exceeding 16.0%.

[0085] Ash content is an important quality indicator of ginger powder, which reflects the content of inorganic substances in ginger powder. Too high ash content of ginger powder may affect its quality, taste and storage stability. The total ash content of the present invention is better than that of existing products.

[0086] The pollutant indicators are in line with national food safety standards such as GB 2762 and GB 2763.

[0087] 3. Detection of harmful substances

[0088] After testing the product of the present invention, heavy metal detection: detection of harmful substances such as lead, total arsenic and inorganic arsenic, cadmium, total chromium, hexavalent chromium, total mercury and organic mercury and pesticide residue detection all meet the requirements of GB 2762-2022 "National Food Safety Standard Limits of Contaminants in Food" and GB 2763 "National Food Safety Standard Maximum Residue Limits of Pesticides in Food".

[0089] The processing method of the present invention makes the effective ingredients of ginger into powder without changing, but makes it easy to store and carry in the form of solid powder, saves costs, and can also keep freshness and quality. In addition, seasoning is convenient, added value is increased, and waste of resources is avoided. The processing method of the present invention is an innovation in ginger, and brings better economic benefits to farmers and enterprises.

[0090] It should be pointed out that the above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the profession can make changes or modify the technical contents disclosed above into equivalent embodiments with equivalent changes without departing from the scope of the technical solution of the present invention, which all fall within the protection scope of the present invention.

Claims

1. A method for processing ginger, characterized in that: The following steps are involved: 1) Sorting Sort the ginger and select the ginger that is intact and not rotten or deteriorated for later use and wait for cleaning; 2) Cleaning Wash the ginger in clean water to remove the dirt and impurities on the surface of the ginger, then wash it with clean water 1-3 times, or ultrasonically clean it 1-3 times, each time for 5-10 minutes, and then wait for it to be crushed; 3) Crushing Crush the ginger for 2-3 minutes to make it into particles with a diameter of 1-10mm, and wait for dehydration; 4) Dehydration Dehydrating the crushed ginger particles, and the moisture content of the ginger products after dehydration is below 10-15%; 5) Flour milling The dehydrated ginger particles are pressed into fine powder, the powder particles are controlled to be less than 200μm, and the qualified ones are sent for sterilization and disinfection; 6) Sterilization Put the sieved powder into an oven, dry it at 75-85℃ for 1-2 hours for sterilization, and disinfect it by ultraviolet irradiation for 20-30 minutes; 7) Packaging The qualified ginger powder is aseptically packaged.

2. The method for processing ginger according to claim 1, characterized in that: In the step 2), the ultrasonic parameters are: frequency 20kHz-80kHz, temperature 30℃-60℃, power 100W-400W.

3. The ginger processing method according to claim 1, characterized in that: In the step 3), a pulverizer is used for pulverizing.

4. The method for processing ginger according to claim 1, characterized in that: In the step 4), the dehydration treatment is to put the dried product into a drying chamber, and the drying temperature is first controlled at 30°C-40°C, and then gradually increased, but not exceeding 50°C, until the moisture content of the dried product is less than 15%.

5. The method for processing ginger according to claim 1, characterized in that: In the step 4), the dehydration treatment is carried out by drying in the sun, where the ginger particles are spread out on a drying net on a clean site or placed directly on the site, and dried by natural wind or in the sun, and the moisture content is controlled below 15%.

6. The ginger processing method according to claim 1, characterized in that: In the step 5), the ginger particles are ground using a grinding machine.

7. The ginger processing method according to claim 1, characterized in that: In the step 5), the fine powder is passed through a 60-80 mesh sieve, and the particles that do not pass through can be further ground and then sieved.

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