CN101999615B

CN101999615B - Method for manufacturing tasty ginger

Info

Publication number: CN101999615B
Application number: CN2010105569398A
Authority: CN
Inventors: 周吉祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-16
Filing date: 2010-11-16
Publication date: 2012-11-28
Anticipated expiration: 2030-11-16
Also published as: CN101999615A

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:

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

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;

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. 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.