CN102578213A - Method for storing raw material of ginger at low temperature - Google Patents
Method for storing raw material of ginger at low temperature Download PDFInfo
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- CN102578213A CN102578213A CN2012100393764A CN201210039376A CN102578213A CN 102578213 A CN102578213 A CN 102578213A CN 2012100393764 A CN2012100393764 A CN 2012100393764A CN 201210039376 A CN201210039376 A CN 201210039376A CN 102578213 A CN102578213 A CN 102578213A
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Abstract
The invention relates to the storage of raw material of ginger, in particular to a method for storing raw material of ginger at low temperature, belonging to the technical field of ginger processing. The method comprises the following steps: choosing the raw material of ginger, cleaning, grading, pickling, acidifying, packaging and refrigerating. Aiming to overcome the problems that the conventional ginger is pickled by excess salt and sulphur so that the flavor and the components of the ginger are lost and the nutrients and the active components of the ginger are damaged and browned and have potential safety hazards, the concentration of the salt is reduced and the sulphur preparation is not used. Therefore, the quality and the preservation rate of the raw material are improved, and the raw material for producing high-quality ginger product is guaranteed. In addition, the use amount of the salt is reduced, and the use amount of water for desalting is reduced, thus the purposes of lowering cost, saving water and reducing emission are achieved. The method has the advantages of operation convenience and reliability and high production efficiency. The damage to the quality of the raw material of the ginger due to the adoption of the ginger salting storing process is reduced to the maximum extent, and the quality of the ginger product is improved significantly.
Description
Technical field
The present invention relates to the ginger raw-material storing, relate more specifically to a kind of ginger raw material less salt storage practice, belong to the ginger processing technique field.
Background technology
Ginger has another name called hot, the hundred peppery clouds in ground, be the perennial perennial root herbaceous plant of Zingiber ginger (
Zingiber officinale Rosc.) rhizome, have unique fragranced and ginger pungent; Ginger not only contains multiple nutritional components, like crude protein, carbohydrate, several amino acids, abundant vitamin and mineral element, also contains bioactivators such as zingiberol, zingiberene, citral, linalool, enjoys the good reputation of " natural antibiotics ".Because its unique integration of drinking and medicinal herbs effect, the ginger product has become the healthy food that receives much concern, and especially nutrition, convenience, the safe ginger product of just eating are just favored by more and more many consumers, as: sugared ginger slices, ginger in vinegar, ginger can etc.In recent years, ginger production and processing benefit improves constantly, and cultivated area enlarges gradually.According to incompletely statistics, 1.5 ten thousand tons of the fresh-keeping ginger of global annual demand, 10.8 ten thousand tons of salt marsh ginger, 0.9 ten thousand tons of sugared gingers, and also year volume of trade is with 5～10% speed increase.According to statistics, 50 kilograms of Japanese pre-capita consumption Jiang Da, Australia, Thailand, the U.S., Britain's consumption per head also reach 20 kilograms, and ginger products has become the world today and has developed one of food faster.
Because the production of ginger not only has obvious seasonal, and the fresh ginger freshness date is shorter, therefore can't satisfy the demand of ginger products scale processing; Ginger products processing at present generally with the high salt embryo of sulfur-bearing that can preserve for a long time as raw material, be reprocessed into Different products through desalination, desulfurization after handling; High salt is ginger raw material tradition storage practice with adding sulphur pickled; Can cause local flavor, loss of nutritive components inevitably but high salt is pickled; Destroy the quality of ginger raw material; Thereby cause product to lack due local flavor of ginger and quality, but also waste a large amount of salt, and produce a large amount of high bittern water exhaust emission environment; Add sulphur and also converted products is caused potential safety hazard; Reaching because of reserve temperature is higher does not simultaneously have enclosed oxygen isolation, and the color and luster meeting deepening of the middle and later periods product of storage has a strong impact on the following process product property.Therefore, the ginger raw material less salt, the preservation technology of no sulphur that accord with the demands of the market of exploitation become the only way of China's ginger industry sustainable development.
The biochemical reaction that putrid and deteriorated main cause is various components in microbial growth breeding and the raw material takes place in ginger, and microbial growth breeding and various biochemical reaction all need suitable temperature, gas and water activity condition.Low temperature, salt marsh, pack and all can influence microbial growth breeding and biochemical reaction process in various degree.Current, also do not see relevant report about the less salt storage of ginger raw material.
Summary of the invention
The present invention is directed to the high salt of conventional ginger, add sulphur flood the stain technology can cause problems such as flavor compounds in ginger ingredients from lossing, nutritional labeling and active component destruction, brown stain, potential safety hazard; Take to reduce brine concentration, avoid the use of sulphur preparation, reach the target that improves the material quality storage rate, thereby for producing the assurance of supplying raw materials of high-quality ginger goods.
Technical scheme of the present invention: a kind of ginger raw material less salt storage practice, concrete steps are following:
1. pickled: the ginger raw material after selected, classification, the cleaning, the saline solution that adds 18～20 ° of B é carries out the normal temperature wet salting; After pickled 36-48 hour, pull ginger out, obtain the ginger pickling liquid;
2. salinity and acidity regulation and control: the brine concentration of adjustment ginger pickling liquid is 8～10 ° of B é, in the ginger pickling liquid, adds citric acid simultaneously, and regulating ginger pickling liquid pH value is 3.5-3.8;
3. pack: the ginger of pulling out is filled in the container of sealing, adds ginger pickling liquid, be as the criterion with the submergence ginger, then sealing through salinity and acidity regulation and control;
4. refrigeration: the product after packing places 0-3 ℃ of freezer to preserve.
Wherein step (1) adds the saline solution of 18～20 ° of B é of 0.8-1.0 times of ginger raw material weight in the ginger raw material.
Beneficial effect of the present invention: owing to Combined application low temperature, the regulation and control of pickled, acidity, pack; And the regulation and control through technological parameter; On the basis that guarantees ginger raw-material storing effect; Can reach following beneficial effect: (1) reduces brine concentration significantly, effectively reduces the destruction of high salt storage technology to ginger raw material local flavor, nutritional labeling; (2) water consumption of minimizing desalination processes helps reducing the adverse effect of discharge of wastewater to environment; (3) the no sulphur The Application of Technology potential safety hazard of avoiding high-sulfur to cause improves processing link and security of products; (4) airtight storage combines the acidity regulation and control, effectively prevents the brown stain of raw material, improves quality.Can also reach simultaneously significant abridged edition consumption reduction purpose: ﹙ 1 ﹚ and reduce salt consumption about 8%; Reduce 96 yuan of/ton ginger raw materials of salt cost; And the year power consumption of cryopreservation is merely 55 yuan of/ton ginger raw materials; the desalination water that ﹙ 2 ﹚ reduce before the processing is closely over half, and ﹙ 3 ﹚ need not the input of sulphur preparation, reduces the cost input.The advantage that the present invention has is easy and simple to handle, reliable, productivity ratio is high reduces the quality deterioration of ginger salting process to greatest extent, guarantees foodsafety, and significantly improves the ginger products quality.
The specific embodiment
Below be several instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
1. select, classification, cleaning: after the fresh ginger raw material of purchase is selected, carry out classification, clean with the ginger cleaning machine subsequently, remove the foreign material such as dust on surface by kind, shape, size;
2. pickled: the ginger after the cleaning places in the pond that salts down, and behind the weight gland, it is pickled that the salt solution that to add 0.8 times of ginger weight, concentration be 20 ° of B é carries out normal temperature; The pickled time is 48 hours;
3. salinity and acidity regulation and control: pull ginger out after 48 hours, the employing Baume hydrometer is measured and the brine concentration of adjustment ginger pickling liquid is 10 ° of B é, and in the ginger pickling liquid, adding citric acid adjusting pickling liquid pH value simultaneously is 3.8;
4. pack: the ginger of pulling out is filled in the container of sealing, (salinity is 10 ° of B é to add in right amount pickling liquid through salinity and acidity adjustment; The pH value is 3.8), be as the criterion with the submergence ginger, subsequently sealing;
5. refrigeration: the product after packing places 0-3 ℃ of freezer to preserve.
This method is used for the ginger raw material preserves, and its storage period was 1 year; With respect to the high salt storage practice of routine, ginger raw material color and luster, the local flavor of using this method to preserve preserved better, can obviously improve the quality of ginger productses such as sugared ginger.
Embodiment 2
1. select, classification, cleaning: after the fresh ginger raw material of purchase is selected, carry out classification, clean with the ginger cleaning machine subsequently, remove the foreign material such as dust on surface by kind, shape, size;
2. pickled: the ginger after the cleaning places in the pond that salts down, and behind the weight gland, it is pickled that the salt solution that to add 1 times of ginger weight, concentration be 18 ° of B é carries out normal temperature; The pickled time is 36 hours;
3. salinity and acidity regulation and control: pull ginger out after 36 hours, the employing Baume hydrometer is measured and the brine concentration of adjustment ginger pickling liquid is 8 ° of B é, and in the ginger pickling liquid, adding citric acid adjusting pickling liquid pH value simultaneously is 3.5;
4. pack: the ginger of pulling out is filled in the container of sealing, (salinity is 8 ° of B é to add in right amount pickling liquid through salinity and acidity adjustment; The pH value is 3.5), be as the criterion with the submergence ginger, subsequently sealing;
5. refrigeration: the product after packing places 0-3 ℃ of freezer to preserve.
This method is used for the ginger raw material preserves, and its storage period was 1 year; With respect to the high salt storage practice of routine, ginger raw material color and luster, the local flavor of using this method to preserve preserved better, can obviously improve the quality of ginger products.
Claims (2)
1. ginger raw material less salt storage practice, it is characterized in that: this method may further comprise the steps:
(1) pickled: the ginger raw material after selected, classification, the cleaning, the saline solution that adds 18～20 ° of B é carries out the normal temperature wet salting; After pickled 36-48 hour, pull ginger out, obtain the ginger pickling liquid;
(2) salinity and acidity regulation and control: the brine concentration of adjustment ginger pickling liquid is 8～10 ° of B é, in the ginger pickling liquid, adds citric acid simultaneously, and regulating ginger pickling liquid pH value is 3.5-3.8;
(3) pack: the ginger of pulling out is filled in the container of sealing, adds ginger pickling liquid, be as the criterion with the submergence ginger, then sealing through salinity and acidity regulation and control;
Refrigeration: the product after packing places 0-3 ℃ of freezer to preserve.
2. ginger raw material less salt storage practice according to claim 1 is characterized in that: step (1) adds the saline solution of 18～20 ° of B é of 0.8-1.0 times of ginger raw material weight in the ginger raw material.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210039376 CN102578213B (en) | 2012-02-21 | 2012-02-21 | Method for storing raw material of ginger at low temperature |
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| CN 201210039376 CN102578213B (en) | 2012-02-21 | 2012-02-21 | Method for storing raw material of ginger at low temperature |
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| CN102578213A true CN102578213A (en) | 2012-07-18 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686648A (en) * | 2014-12-31 | 2015-06-10 | 福建省农业科学院农业工程技术研究所 | Simple salting method and structure for plum |
| CN106135394A (en) * | 2015-04-27 | 2016-11-23 | 天津商业大学 | A kind of processing method of instant young Rhizoma Zingiberis Recens soft canned |
| CN106798299A (en) * | 2016-11-09 | 2017-06-06 | 中原工学院 | A kind of new turmeric salt and preparation method thereof |
| CN107006595A (en) * | 2017-04-17 | 2017-08-04 | 渤海大学 | A kind of storage practice of ginger |
| CN107348429A (en) * | 2017-08-25 | 2017-11-17 | 遵义市农林源食品有限公司 | One kind bubble ginger preparation technology |
| CN107361335A (en) * | 2017-08-25 | 2017-11-21 | 遵义市农林源食品有限公司 | Steep ginger process equipment |
| CN107712744A (en) * | 2017-09-29 | 2018-02-23 | 宜宾学院 | A kind of low-salt pickled and storage practice of major part leaf mustard |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686648A (en) * | 2014-12-31 | 2015-06-10 | 福建省农业科学院农业工程技术研究所 | Simple salting method and structure for plum |
| CN104686648B (en) * | 2014-12-31 | 2017-09-26 | 福建省农业科学院农业工程技术研究所 | Lee fruit simply salts down Tibetan method and structure |
| CN106135394A (en) * | 2015-04-27 | 2016-11-23 | 天津商业大学 | A kind of processing method of instant young Rhizoma Zingiberis Recens soft canned |
| CN106798299A (en) * | 2016-11-09 | 2017-06-06 | 中原工学院 | A kind of new turmeric salt and preparation method thereof |
| CN107006595A (en) * | 2017-04-17 | 2017-08-04 | 渤海大学 | A kind of storage practice of ginger |
| CN107348429A (en) * | 2017-08-25 | 2017-11-17 | 遵义市农林源食品有限公司 | One kind bubble ginger preparation technology |
| CN107361335A (en) * | 2017-08-25 | 2017-11-21 | 遵义市农林源食品有限公司 | Steep ginger process equipment |
| CN107361335B (en) * | 2017-08-25 | 2020-07-21 | 林锦国 | Pickled ginger processing equipment |
| CN107348429B (en) * | 2017-08-25 | 2020-07-21 | 林锦国 | Preparation process of pickled ginger |
| CN107712744A (en) * | 2017-09-29 | 2018-02-23 | 宜宾学院 | A kind of low-salt pickled and storage practice of major part leaf mustard |
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