CN101999615B - Method for manufacturing tasty ginger - Google Patents

Method for manufacturing tasty ginger Download PDF

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Publication number
CN101999615B
CN101999615B CN2010105569398A CN201010556939A CN101999615B CN 101999615 B CN101999615 B CN 101999615B CN 2010105569398 A CN2010105569398 A CN 2010105569398A CN 201010556939 A CN201010556939 A CN 201010556939A CN 101999615 B CN101999615 B CN 101999615B
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China
Prior art keywords
ginger
cylinder
salt
salt marsh
day
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CN2010105569398A
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Chinese (zh)
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CN101999615A (en
Inventor
周吉祥
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周吉祥
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Priority to CN2010105569398A priority Critical patent/CN101999615B/en
Publication of CN101999615A publication Critical patent/CN101999615A/en
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Publication of CN101999615B publication Critical patent/CN101999615B/en

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    • Y02A40/946
    • Y02A40/948

Abstract

The invention discloses a method for manufacturing tasty ginger, which comprises the following steps of: selecting high-quality tender ginger mature before the White Dew, cleaning, airing and salting the ginger, mixing the ginger and pure rice wine, hermetically curing the mixture, adding red pepper, saline and spices into the mixture, and stirring uniformly and bottling. By adopting the method for first salting and then curing, the ginger is fully tasty during salting, the active ingredients of the ginger are not lost, and the fresh taste of the ginger is ensured; the salted ginger and the high-quality rice wine are cured together, so the sweet aroma in the rice wine and the ginger are mixed and fermented, and the content of nitrite during curing is reduced; the mouthfeel of the ginger can be improved by adding the red pepper and the spices during packing; and the method is not only suitable for industrialized production, but also suitable for homemade eating.

Description

A kind of preparation method of taste ginger

Technical field

The present invention relates to food processing field, particularly a kind of preparation method of taste ginger.

Background technology

" winter eats the radish summer and eats ginger, writes out a prescription without the doctor ".Traditional Chinese medical science scholar and among the people has saying of " ginger being controlled all kinds of diseases and ailments " since ancient times.Because contain the volatile oil of oiliness such as zingiberol, zingiberene, phellandrene, citral and fragrance in the ginger, also have gingerol, resin, starch and fiber etc.Because the production of ginger has seasonality, therefore, it is one of important method of preserving in ginger that the processing of ginger is preserved, and particularly for new ginger, has only through just reaching the purpose of long preservation after the processing.At present the processing method to new ginger is main to pickle, but existing ginger method for salting is difficult to the active ingredient that not only keeps the fresh ginger taste of ginger but also do not lose ginger, also wants to reach instant requirement.

Summary of the invention

The objective of the invention is to overcome the above-mentioned deficiency in the existing ginger pickling processing process, a kind of active ingredient that can keep in the ginger is provided, can keep the fresh ginger smell of ginger again, can also reach the instant ginger processing method of uncork.

The present invention realizes that the technical scheme that above-mentioned technical purpose adopts is: a kind of preparation method of taste ginger may further comprise the steps:

1, selects materials, select high-quality new ginger ripe before White Dew for use;

2, clean, new ginger is removed stalk, root, wash crust;

3, airing is shone to 5-6 one-tenth the new ginger of cleaning dried under the sun;

4, salt marsh, the ginger that airing is good is pressed the double centner ginger, the ratio of 15-20 kilogram salt, one deck ginger one deck salt dress cylinder salt marsh;

5, turn over cylinder, carry out turning over the first time cylinder after one day, carried out turning over the second time cylinder on the 4th day, turned over cylinder on the 7th day for the third time at the ginger salt marsh;

6, pickle, salt marsh 8-10 days gingers are gone out cylinder, adding 8-10 kilogram alcoholic strength by the ginger behind the double centner salt marsh is that the pure rice wine of 20-30 degree refills the cylinder sealing and pickled 20-25 days;

7, packing is cut into the fragment of 0.5-1 cm thick with the ginger of pickling, and prepares and mixes thoroughly by 80% ginger, 10% capsicum, 8%-9% salt solution, 1%-2% spice, gets final product list marketing after the bottling.

Said spice is the compound of 25% anise, 25% Chinese cassia tree, 15% fennel, 25% Chinese prickly ash, 10% cloves.

The method that the present invention adopts first salt marsh to pickle again makes ginger fully tasty in salting process, and the active ingredient of ginger is not is not scattered and disappeared; Guarantee the delicate flavour of ginger, the ginger of salt marsh is pickled with high-quality rice wine, can not only make fragrant and sweet flavor and ginger mixed culture fermentation in the rice wine; And can reduce the content of nitrite in the curing process; Adding capsicum, spice can improve the mouthfeel of ginger during packing, and the present invention not only is fit to suitability for industrialized production, and it is reversal also to be adapted at family's self-control.

The specific embodiment

Embodiment 1:

A kind of preparation method of taste ginger may further comprise the steps:

1, selects materials, select high-quality new ginger ripe before White Dew for use;

2, clean, new ginger is removed stalk, root, wash crust;

3, airing is shone to 5-6 one-tenth the new ginger of cleaning dried under the sun;

4, salt marsh, the ginger that airing is good is pressed the double centner ginger, the ratio of 15 kilograms of salt, one deck ginger one deck salt dress cylinder salt marsh;

5, turn over cylinder, carry out turning over the first time cylinder after one day, carried out turning over the second time cylinder on the 4th day, turned over cylinder on the 7th day for the third time at the ginger salt marsh;

6, pickle, 10 days ginger of salt marsh is gone out cylinder, refill the cylinder sealing by the pure rice wine that to add 8 kilograms of alcoholic strengths be the 20-30 degree of the ginger behind the double centner salt marsh and pickled 20 days;

7, packing is cut into the fragment of the thick cm thick of 0.5-1 with the ginger of pickling, and prepares and mixes thoroughly by 80% ginger, 10% capsicum, 8%-9% salt solution, 1%-2% spice, gets final product list marketing after the bottling.

Claims (1)

1. the preparation method of a taste ginger is characterized in that may further comprise the steps:
A, select materials, select ripe high-quality new ginger before White Dew for use;
B, cleaning remove new ginger to stalk, root, wash crust;
C, airing are shone to 5-6 one-tenth the new ginger of cleaning dried under the sun;
D, salt marsh, the ginger that airing is good is pressed the double centner ginger, the ratio of 15-20 kilogram salt, one deck ginger one deck salt dress cylinder salt marsh;
E, turn over cylinder, carry out turning over the first time cylinder after one day, carried out turning over the second time cylinder on the 4th day, turned over cylinder on the 7th day for the third time at the ginger salt marsh;
F, pickle, salt marsh 8-10 days gingers are gone out cylinder, adding 8-10 kilogram alcoholic strength by the ginger behind the double centner salt marsh is that the pure rice wine of 20-30 degree refills the cylinder sealing and pickled 20-25 days;
G, packing; The ginger of pickling is cut into the fragment of 0.5-1 cm thick; Prepare and mix thoroughly by 80% ginger, 10% capsicum, 8%-9% salt solution, 1%-2% five-spice powder; Get final product after the bottling, said five-spice powder is the compound of 25% anise, 25% Chinese cassia tree, 15% fennel, 25% Chinese prickly ash, 10% cloves.
CN2010105569398A 2010-11-16 2010-11-16 Method for manufacturing tasty ginger CN101999615B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010105569398A CN101999615B (en) 2010-11-16 2010-11-16 Method for manufacturing tasty ginger

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Application Number Priority Date Filing Date Title
CN2010105569398A CN101999615B (en) 2010-11-16 2010-11-16 Method for manufacturing tasty ginger

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CN101999615A CN101999615A (en) 2011-04-06
CN101999615B true CN101999615B (en) 2012-11-28

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Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102488167A (en) * 2011-12-06 2012-06-13 桂阳乌龙姜食品有限公司 Method for processing instant ginger
CN103766821A (en) * 2012-10-18 2014-05-07 柳州市京阳节能科技研发有限公司 Method for preserving Chinese sauerkraut with residual vinasse liquid
CN103039919B (en) * 2012-12-28 2014-03-19 徐州绿之野生物食品有限公司 Rooted vegetable black pickles and preparation method thereof
CN103039926B (en) * 2012-12-28 2014-03-19 徐州绿之野生物食品有限公司 Fermented spiced black pickles and preparation method thereof
CN103181530B (en) * 2013-04-10 2014-05-07 大连民族学院 Perilla frutescens leaf dish and method for processing same
CN103251016A (en) * 2013-05-29 2013-08-21 俞定元 Spicy tender ginger
CN105876369A (en) * 2014-11-07 2016-08-24 钟山 Method for processing preparation of multi-flavor ginger
CN104431906A (en) * 2014-12-16 2015-03-25 师宗红盈食品有限公司 Process for preparing pickled shredded ginger
CN105231149A (en) * 2015-11-05 2016-01-13 湖北凤头食品有限公司 Processing method of ginger like shapes of phoenix heads
CN105851988A (en) * 2016-05-31 2016-08-17 马鞍山市国华农业发展有限公司 Ginger bud pickling method
CN106591044A (en) * 2016-12-14 2017-04-26 湖南有味农业开发有限公司 Medicinal distiller's yeast and preparation method thereof and preparation method for rice wine used for preserving flavored chopped chilli
CN106820014A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of ginger curing food and its method for salting

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675781A (en) * 2008-09-19 2010-03-24 孙进华 Salty pickles salted by gingers
CN101766302A (en) * 2009-01-03 2010-07-07 铜陵市天屏山调味品厂 Production method of soy preserved ginger

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675781A (en) * 2008-09-19 2010-03-24 孙进华 Salty pickles salted by gingers
CN101766302A (en) * 2009-01-03 2010-07-07 铜陵市天屏山调味品厂 Production method of soy preserved ginger

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
赵祥中.《酱甜嫩姜的加工技术》.《中国调味品》.1998,(第2期), *

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