Process for pickling sweet and sour fresh ginger through two-step method

A two-step method, sweet and sour technology, applied in the directions of food ingredients as taste improver, food science, etc., can solve the problems of loss of the original taste of ginger, inability to satisfy consumers, poor freshness, etc., to prevent the corruption of ginger, The effect of ginger will not be weakened, and the effect of bright color

Inactive Publication Date: 2016-06-29
QUZHOU YUXIN AGRI PROD PROCESSING TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginger is generally eaten by pickling or used as a condiment for food. At present, there are very few pickled varieties of ginger on the market, and chemical preservatives are added to the products, and the original flavor of ginger is lost due to the processing technology, making the freshness Not good, lack of refreshing taste, therefore, can not meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 Use fresh ginger from Shandong harvested from June to October as the main raw material, remove the branches, fibrous roots, pests and moldy parts, and use 1000kg-5000kg as the processing unit to wash the fresh ginger with clean water to remove sediment and After impurities, dry in the shade for 20-30 hours under natural conditions to remove water stains on the skin, so that the skin of the fresh ginger is dry and the inner body is still in a fresh state. At this time, the skin of the ginger is in a loose and floating state, and then the ginger Send it into the winnowing device, and use the wind to separate the skin of the ginger; then cut the fresh tender ginger after removing the skin into ginger slices or ginger shreds, add sugar as the main raw material for primary pickling, and mix with ginger slices or Stir the shredded ginger evenly. After the ginger slices or shreds absorb the pickling ingredients, ginger liquid will be produced. Then, the mixture of gi...

Embodiment 2

[0013] Example 2On the basis of pickling sweet and sour ginger in Example 1, after the mixture of ginger slices and ginger liquid or the mixture of ginger shreds and ginger liquid is pre-cured, the pre-pickled ginger liquid is filtered out for another use. The prepared ginger slices or ginger shreds are divided into canned bottles according to the rated weight for compaction, and the pre-marinated ginger liquid is filtered out for another use, and then the ginger juice is added to the canned bottle so that the old ginger juice submerges the ginger slices or Ginger shreds, and then sprinkle the secondary pickling auxiliary material with sugar as the main raw material on the ginger slice surface or the ginger shreds surface, then add vinegar in the can bottle in proportion, cover the sealed lid, and pickle the sweet and sour ginger. The pickling auxiliary materials are sugar and salt, the amount of sugar in the primary pickling auxiliary materials is 5% to 10% of the weight of ...

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PUM

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Abstract

The invention provides a process for pickling sweet and sour fresh ginger through a two-step method and relates to a processing method for farm produced food. Fresh and tender ginger is selected as a main raw material, cleaned with clear water, subjected to air-drying and skin removal and then cut into ginger slices or shreds, primary pickling auxiliary materials are added, the mixture is stirred to be uniform and pre-pickled in a container, the pre-pickled ginger slices or shreds are put in a storage tank or canned bottles according to rated weight to be compacted, ginger liquid obtained after pre-pickling is filtered out for other use, mature ginger juice is added into the storage tank or the canned bottles to drown the ginger slices or shreds, then secondary pickling auxiliary materials are spread on the surfaces of the ginger slices or shreds, table vinegar is added into the storage tank or the canned bottles in proportion, the storage tank is covered with a sealing cover or the canned bottles are covered with sealing covers, and the sweet and sour fresh ginger is prickled. According to the process, the sweet and sour fresh ginger is prickled in two steps, the ginger liquid, which has a high moisture ratio and is prone to rot, generated during pre-pickling is filtered out, and then the mature ginger juice and the secondary pickling auxiliary materials are added for pickling; as a result, the concentration of effective ingredients is higher, and the sweet and sour fresh ginger is not prone to rot.

Description

technical field [0001] The invention relates to a processing method of agricultural products, in particular to a pickling method of ginger. Background technique [0002] Eating ginger can resist aging and inhibit tumors, because the structures of gingerol and diphenylheptane compounds contained in ginger have strong anti-oxidation and free radical scavenging effects, and the elderly who often eat ginger can In addition to "age spots". Ginger also has the effect of appetizing, invigorating the spleen, and promoting appetite. In the hot summer, the secretion of saliva and gastric juice will decrease, thus affecting appetite. If you eat a few slices of ginger before meals, it can stimulate the secretion of saliva, gastric juice and digestive juice, increase the Gastrointestinal peristalsis, increase appetite, this is the reason that people often say "food is not delicious, eat ginger". Eating some ginger in hot weather can excite, perspire, cool down and refresh your mind. G...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2200/14
Inventor 吴水仙
Owner QUZHOU YUXIN AGRI PROD PROCESSING TECH DEV
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