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Ready-to-eat ginger appetizer and preparation method thereof

A technology for ginger and side dishes, which is applied to the field of ginger appetizers and ready-to-eat side dishes and the preparation thereof, can solve problems such as difficulty in storing ginger, and achieve the effects of good taste, easy heat dissipation and unique fragrance.

Inactive Publication Date: 2016-02-10
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a ginger appetizing instant side dish and its preparation method, the preparation method is simple and practical, no artificial preservatives and flavors are added in the preparation process, the taste is good, and while bringing healthy and delicious food to the people, It also brings more objective economic benefits to growers, and at the same time solves the problem of difficult storage of ginger

Method used

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  • Ready-to-eat ginger appetizer and preparation method thereof
  • Ready-to-eat ginger appetizer and preparation method thereof
  • Ready-to-eat ginger appetizer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of this ginger appetizer instant side dish, it comprises the following steps:

[0030] 1. Drowned ginger

[0031] Select fresh ginger without scabs and mechanical injuries, clean and peel the ginger, put it in the altar, sprinkle salt between each layer of ginger, the weight ratio of the ginger and salt is 5:1, and put it in the jar after it is installed. Pour saturated salt water into the altar, so that all the ginger is immersed in the salt water, and the top is compacted with a heavy object, overturned once a day, after 20 days, it will be matured and set aside;

[0032] 2. Ginger preparation

[0033] Cut the soaked mature ginger into diced ginger with a length of 5mm, put the diced ginger in an ultrasonic cleaner, and after ultrasonication for 15 minutes, take it out and drain the water; dry it in a drying oven at 40°C for 4 hours, stop the fire and cool it, and put it at 55°C Bake at lower temperature for 5 hours, stop the fire and cool, th...

Embodiment 2

[0045] The preparation method of this ginger appetizer instant side dish, it comprises the following steps:

[0046] 1. Drowned ginger

[0047] Select fresh ginger without scabs and mechanical injuries, clean and peel the ginger, put it in the altar, sprinkle salt between each layer of ginger, the weight ratio of the ginger and salt is 5:1, and put it in the jar after it is installed. Pour saturated salt water into the altar, so that all the ginger is immersed in the salt water, and the top is compacted with a heavy object, overturned once a day, after 20 days, it will be matured and set aside;

[0048] 2. Ginger preparation

[0049] Cut the soaked mature ginger into diced ginger with a length of 5 mm, put the diced ginger in an ultrasonic cleaner, and after ultrasonication for 20 minutes, remove it and drain the water; dry it in a drying oven at 45°C for 3 hours, stop the fire and cool it, and put it at 65°C Bake for 4 hours, stop the fire and cool, then bake at 60°C for 2 ...

Embodiment 3

[0060] The preparation method of this ginger appetizer instant side dish, it comprises the following steps:

[0061] 1. Drowned ginger

[0062] Select fresh ginger without scabs and mechanical injuries, clean and peel the ginger, put it in the altar, sprinkle salt between each layer of ginger, the weight ratio of the ginger and salt is 5:1, and put it in the jar after it is installed. Pour saturated salt water into the altar, so that all the ginger is immersed in the salt water, and the top is compacted with a heavy object, overturned once a day, after 20 days, it will be matured and set aside;

[0063] 2. Ginger preparation

[0064] Cut the soaked mature ginger into diced ginger with a length of 5 mm, put the diced ginger in an ultrasonic cleaner, and after ultrasonication for 18 minutes, remove it and drain the water; dry it in a drying oven at 42°C for 3.5 hours, stop the fire and cool it, and then dry it at 60 Bake at ℃ for 4.5 hours, stop the fire and cool, then bake at...

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Abstract

The invention discloses a ready-to-eat ginger appetizer and a preparation method thereof. The preparation method comprises the following steps: pickling ginger, dicing the pickled ginger, putting the diced ginger into an ultrasonic cleaner for ultrasonic treatment, and then removing water; drying the diced ginger without water in a drying box, and then cooling the dried diced ginger; carrying out primary roasting, and then cooling the roasted diced ginger; carrying out secondary roasting for 2-4 hours, and then taking out the finally obtained diced ginger for standby application; dicing shiitake, and frying the diced shiitake in hot vegetable oil till the fried diced shiitake becomes golden yellow; cleaning pork tenderloin, and dicing the cleaned pork tenderloin; cleaning Szechwan peppers, and dicing the cleaned Szechwan peppers; putting vegetable oil in a wok for heating, putting zanthoxylum in the hot vegetable oil for frying till the zanthoxylum aroma appears, taking out the fried zanthoxylum, and leaving the hot vegetable oil for standby application; mixing the following ingredients in parts by weight: 30-35 parts of the finally obtained diced ginger, 10-15 parts of the fried diced shiitake, 10-15 parts of the diced pork tenderloin, 1-2 parts of zanthoxylum, 15-20 parts of the diced Szechwan peppers, 2-3 parts of soy, 0.5-1 part of monosodium glutamate, 3-5 parts of white sugar and 6-10 parts of table salt; pouring 10-15 parts of the standby hot vegetable oil for uniform mixing and bottling, and then carrying out sterilization and cooling, so as to obtain the ready-to-eat ginger appetizer. No any artificially synthesized preservative and essence are added in the preparation process, so that the ready-to-eat ginger appetizer has a good taste, and the problem of a difficulty in ginger storage is solved.

Description

technical field [0001] The invention relates to the field of pickled food processing, in particular to a ginger appetizing instant side dish and a preparation method thereof. Background technique [0002] Ginger, also known as ginger, is mostly produced in the south of my country. Now it is planted in both the north and the south. It is a perennial herb with irregular shape and spicy taste. It can promote gastric acid secretion, so it can help digestion, increase appetite and strengthen the stomach. Ginger also contains multivitamin, gingerol, volatile oil except containing a large amount of starch in addition. The volatile oil contains more than 60 kinds of beneficial ingredients to the human body, such as zingerone, gingerol, citral, borneol, eucalyptol, etc. Due to the existence of these ingredients, it can be used as a sweating agent, preventing wind pathogens, and treating coughs. According to clinical reports, ginger decoction can treat gastric and duodenal ulcers; gi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L31/00A23L13/00A23L33/00A23L5/20A23L5/30
CPCA23V2002/00A23V2200/30A23V2300/48Y02A40/90
Inventor 张丽华励建荣孙协军李灿婴马春颖赵丽红冯彦博徐大叶毕海燕
Owner BOHAI UNIV
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