Preparation method of soy-preserved gingers

A technology of pickled ginger and ginger block, which is applied in the field of preparation of pickled ginger, to achieve the effect of crisp and tender texture, long shelf life, and avoiding the damage of free microorganisms

Inactive Publication Date: 2017-11-07
铜陵白姜发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the ginger products in the market can be preserved in sugar, which not only limits the consumption of diabetic patients, but also is difficult to meet people's demand for diversified tastes of white ginger products. Therefore, the development of pickled ginger has practical significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing Jiang Jiang, including the following steps:

[0023] (1) Preliminary pickling: Spread a layer of salt on the bottom of the pickling container, and then put a layer of white ginger cubes and sprinkle a layer of salt. The amount of salt to be sprinkled increases layer by layer. The salt must be evenly spread so that each layer of white ginger cubes are covered Top salt, add 16kg salt for every 100kg white ginger block, and the initial pickling time is 1 day; the pickling container is a pickling tank, and the white ginger block is Tongling white ginger block;

[0024] (2) Mid-stage turning: When the white ginger block has wrinkles on the surface, the volume is reduced, and the marinade appears in the pickling container, turn the white ginger block in the lower layer of the pickling container to the upper layer, and the white ginger block in the upper layer to the lower layer. Adding 15wt% of concentrated brine to make the white ginger block all immersed i...

Embodiment 2

[0030] A method for preparing Jiang Jiang, including the following steps:

[0031] (1) Preliminary pickling: Spread a layer of salt on the bottom of the pickling container, and then put a layer of white ginger cubes and sprinkle a layer of salt. The amount of salt to be sprinkled increases layer by layer, and the salt must be evenly spread so that each layer of white ginger cubes are covered. Top salt, add 22kg salt for every 100kg white ginger block, and the initial pickling time is 2 days; the pickling container is a pickling vat or salting pond, and the white ginger block is Tongling white ginger block;

[0032] (2) Mid-stage turning: When the white ginger block has wrinkles on the surface, the volume is reduced, and the marinade appears in the pickling container, turn the white ginger block in the lower layer of the pickling container to the upper layer, and the white ginger block in the upper layer to the lower layer. Adding 18wt% of concentrated brine to make the white ginger...

Embodiment 3

[0038] A preparation method of Jiang Jiang, including the following steps:

[0039] (1) Preliminary pickling: Spread a layer of salt on the bottom of the pickling container, and then put a layer of white ginger cubes and sprinkle a layer of salt. The amount of salt to be sprinkled increases layer by layer, and the salt must be evenly spread so that each layer of white ginger cubes are covered. Top salt, add 20kg salt for every 100kg white ginger block, and the initial pickling time is 1 day; the pickling container is a pickling tank or salting pond, and the white ginger block is Tongling white ginger block;

[0040] (2) Mid-stage turning: When the white ginger block has wrinkles on the surface, the volume is reduced, and the marinade appears in the pickling container, turn the white ginger block in the lower layer of the pickling container to the upper layer, and the white ginger block in the upper layer to the lower layer. Adding 15 wt% of concentrated brine to make all the white ...

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PUM

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Abstract

The invention provides a preparation method of soy-preserved gingers. The preparation method comprises the following steps: (1) primarily salting; (2) turning layer at a medium term; (3) salting: after turning the layer, continuing the salting, wherein when brine in a salting container turns faint yellow, the salting container is stored in a light-proof manner, and the salting time is 25 to 35 days; (4) rinsing: rinsing the salted white ginger blocks in clean water for 1 to 2 hours; (5) removing water; and (6) saucing: saucing the white ginger blocks in sauce or soy sauce for 8 to 10 days. The soy-preserved gingers prepared by the preparation method of the invention are low-sugar food and are suitable for diabetic patient to eat; the white ginger blocks are soaked in the sauce, so that nutrition and flavoring substances in the sauce are absorbed by the white ginger blocks, and the product has unique color and fresh and delicious flavor; and meanwhile, the table salt in the sauce product enables the product to have antiseptic effect to certain extent, and a finally produced sauced white gingers have the advantages of bright and transparent color, tenderness in texture, moderate salty and spicy taste, fragrance, good taste, freshness, and long shelf life.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing Jiang Jiang. Background technique [0002] Ginger is grown in most areas of our country and the resources are extremely extensive. Ginger is the root tuber of the ginger plant. Ginger has the effects of sweating, relieving the surface, warming the lungs and relieving cough, and has significant effects on flu, typhoid fever, and cough. For women, it also has the effect of warming the palace and stomach, and promoting blood circulation. Tongling white ginger is a rare local fine variety and one of the "Eight Treasures" of Tongling. It was listed as a tribute as early as the Northern Song Dynasty. Now obtain the protection of geographical product indications. It is well-known at home and abroad for its characteristics of "big chunks and thin skin, more juice and less residue, crispy meat, and rich flavor". After eating, it has the feeling of "leaving fragrance over...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/03A23L19/20A23V2002/00A23V2200/328Y02A40/90
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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