Preparation method of dried ginger slice and production process flow

Abstract

The invention discloses a preparation method of dried ginger slice and a production process flow. The preparation method comprises the following specific steps: S1, raw material pretreatment; S2, pickling: firstly, scattering 0.5kg of table salt at the bottom of a pot, then placing a layer of ginger pieces and a layer of table salt alternatively in such a manner that the adding amount of table salt is increased by 0.2kg layer after layer, and the top layer ginger pieces are covered with the topmost layer table salt, and meanwhile spraying 15 to 18 percent strong brine; after pickling for 1 to2 days, overturning the pot when marinade appears in the pot in order to overturn the lower-layer ginger pieces in the pot to the top while overturn the upper-layer ginger pieces to the bottom, adding15 to 18 percent strong brine again in order to keep the ginger piece surface 30 to 70mm below the brine surface, and continually pickling at normal temperature for 1 month; S3, slicing: slicing thepicked finished product of salty ginger pieces into ginger slices of 3.5 to 4.0cm in lengths and 3 to 3.5cm in widths; S4, desalting; S5, saucing.

Description

technical field [0001] The invention relates to the technical field of preparation of dried ginger slices, in particular to a preparation method and production process of dried ginger slices. Background technique [0002] The preparation method and production process of dried ginger slices are that in the preparation process of dried ginger slices, the fat ginger is first selected to be cleaned, then sliced, and finally dried by drying equipment, and then sealed and stored, which can effectively Improve the storage time of ginger slices. [0003] But the preparation method and the production process flow of current dried ginger slices only simply dehydrate the surface of ginger to achieve the purpose of long-term preservation, but this preservation effect is still not good, and the microbial bacterial infection is serious, which is not conducive to long-term preservation. Problems with storage and poor taste. Contents of the invention [0004] The purpose of the inventio...

AI Technical Summary

Problems solved by technology

[0003] But the preparation method and the production process flow of current dried ginger slices only simply dehydrate the surface of ginger to achieve the purpose of long-term preservation, but this preservation effect is still not good, and the microbial bacterial infection is serious, which is not conducive to long-term preservation. Problems with storage and poor taste

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