Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for treating ginger slices and crispy ginger slices produced by method

A processing method, the technology of crispy ginger slices, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficult preservation, inedibility, poisonous rotten ginger, etc., and achieve the effect of reducing the spiciness, being easy to accept, and having a crisp taste

Active Publication Date: 2013-11-27
LAIWU DUNSUNRISE FOODS
View PDF4 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, large quantities of fresh ginger are mostly stored in ginger cellars, but if the fresh ginger purchased by consumers is not used in time, most of it will be wasted and difficult to store. It is easy to dry and shrivel in warm weather, and it is easy to freeze and rot in cold weather. Ginger is poisonous and cannot be eaten
[0004] The currently produced ginger products have obvious ginger spicy taste and are not crisp enough, so they cannot be accepted by consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mix 1.5 parts of table salt, 2.5 parts of citric acid, 1.5 parts of L-malic acid, 30 parts of white sugar, 15 parts of brewed vinegar and 42 parts of water to prepare seasoning liquid A;

[0033] Mix 1.5 parts of table salt, 3 parts of citric acid, 0.8 parts of L-malic acid, 30 parts of fructose, 10 parts of brewed vinegar and 55 parts of water to prepare seasoning liquid B;

[0034] Prepare seasoning liquid C by mixing 3.5 parts of table salt, 2.5 parts of citric acid, 1.5 parts of L-malic acid, 35 parts of white sugar, 15 parts of brewed vinegar and 42 parts of water;

[0035] Mix 5 parts of table salt, 2.5 parts of citric acid, 1 part of L-malic acid, 4 parts of brewed vinegar, 25 parts of water and 55 parts of soy sauce to prepare seasoning liquid D;

[0036] Mix 4 parts of table salt, 2.5 parts of citric acid, 0.5 part of L-malic acid, 5 parts of brewed vinegar, 30 parts of water and 60 parts of soy sauce to prepare seasoning liquid E;

[0037] Mix 50 parts of wat...

Embodiment approach 2

[0041] Choose fresh, plump, peeled, clean, non-rotten, and pickled ginger that has no other impurities. After the impurities are removed by the hair removal machine, it is washed with clean water to remove surface attachments and other impurities; after soaking in water for 4 hours, use special Cut the slices into 1.0-1.1mm slices with a special slicer; blanch the ginger slices in 85°C hot water for 3 minutes and then cool them in time; pour the cooled ginger slices into the prepared 400ppm citric acid solution and soak for 40 minutes; soak the fully soaked ginger slices Rinse twice with clean water until completely deacidified and desalted for use; then accurately weigh 2 parts of ginger slices and 1 part of any one of the seasoning solutions A-H prepared in Example 1, and mix the ginger slices and seasoning solution evenly; use vacuum sealing After machine sealing, it is sterilized at 80°C for 10 minutes, cooled in time after sterilization, and then packed and put into storag...

Embodiment approach 3

[0043] Select pickled ginger that is fresh, full, peeled, clean, non-rotten, and free of other impurities. After the impurities are removed by the hair removal machine, it is washed with clean water to remove surface attachments and other impurities; after soaking in clean water for 4 hours, use special slices Machine slices 1.0-1.1mm; blanch the ginger slices in 80°C hot water for 5 minutes and then cool them in time; pour the cooled ginger slices into the prepared 400ppm citric acid solution and soak for 40 minutes; rinse the fully soaked ginger slices with clean water Rinse 3 times until completely deacidified and desalted for use; then accurately weigh 2 parts of ginger slices, 1 part of any one of the seasoning solutions A-H prepared in Example 1, and mix the ginger slices and seasoning solution evenly; use a vacuum sealing machine to seal Afterwards, it is sterilized at 80°C for 10 minutes, cooled in time after sterilization, and then packed and put into storage.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention relates to a raw ginger deep-processed product and a processing process thereof and particularly relates to a method for treating ginger slices and crispy ginger slices produced by using the method. According to he method, blanching, acid leaching, desalting and deacidifying treatments are sequentially carried out on pickled ginger slices. After the ginger slices are blanched, the spicy taste of raw ginger is partially removed, the number of microbes brought in by the raw material can be reduced, the product quality can be well guaranteed; after being subjected to acid leaching, the ginger slices are bright in color and crispy in taste, and the spicy taste is further reduced; then, the treated ginger slices are soaked by special seasoning liquid, so that nutrition of raw ginger is maintained, the spicy taste and fragrant taste of raw ginger can be coordinated, and therefore the crispy ginger slices can be easily accepted by more consumers.

Description

technical field [0001] The invention relates to a deep-processing product of ginger and a processing technology thereof, in particular to a ginger slice processing method and crisp ginger slices produced therefrom. technical background [0002] Ginger is a dual-purpose resource for medicine and food. It has a wide range of planting areas in my country. As early as the Spring and Autumn Period, Confucius had the habit of not leaving ginger all year round. eat more". There is also a record of ginger in the earliest surviving Chinese medicine monograph "Shen Nong's Materia Medica": "Dried ginger, pungent and warm, controls chest fullness, coughs and qi, warms the middle to stop bleeding, sweats, and chases wind; warms the spleen, Intestinal dysentery." Li Shizhen also praised the magical effect of ginger in "Compendium of Materia Medica": "Ginger, pungent but not laborious, can be a vegetable, can be harmonious, can be fruit, and can be used as medicine." [0003] Ginger conta...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 郭东菊乔旭光王端生王波褚春柳
Owner LAIWU DUNSUNRISE FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com