CN102871087B - Production method of sweet and sour ginger - Google Patents
Production method of sweet and sour ginger Download PDFInfo
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- CN102871087B CN102871087B CN201210407627XA CN201210407627A CN102871087B CN 102871087 B CN102871087 B CN 102871087B CN 201210407627X A CN201210407627X A CN 201210407627XA CN 201210407627 A CN201210407627 A CN 201210407627A CN 102871087 B CN102871087 B CN 102871087B
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a production method of sweet and sour ginger and relates to a processing method of agricultural foods. The production method of sweet and sour ginger is characterized by including: selecting fresh tender ginger as main material, cleaning the fresh young ginger with fresh water to remove sand and impurity, drying the surface of the ginger by sun-drying or air-drying, removing the skin by wind, slicing or shredding the fresh young ginger, adding 2.5%-3.5% of salt, 25%-35% of sugar and 1.5%-2.5% of monosodium glutamate in the fresh young ginger by weight ratio, mixing well with the sliced or shredded ginger to allow ginger juice to bleed out, sub-packing the sliced or shredded ginger in glass bottles by rated weight, adding table vinegar accounting for 15%-20% of the ginger by weight, soaking the sliced or shredded ginger in the ginger juice completely, covering with seal bottle caps, putting in storage for 7 days, and marketing. The sweet and sour ginger retains original juice and flavor of ginger without loss of ingredients, no preservative is added, and the sweet and sour ginger is high in freshness, crispy and tasty, long in length of preservation, available for market supply throughout the year, and satisfies the consumption needs.
Description
Technical field
The present invention relates to a kind of processing method of agricultural production food, specially refer to a kind of method for salting of ginger.
Background technology
Eat ginger and can play anti-ageing and function of tumor inhibition, because the structure of contained gingerol and Diphenylheptane compounds all has very strong anti-oxidantly and remove the free radical effect in the ginger, the elderly often eats ginger can remove " age mark ".Ginger also has Appetizing spleen-tonifying, appetitive effect, in the summer of sweltering heat, because human saliva, gastric secretion meeting reduce, thereby influence appetite, if eat several gingers ante cibum, but saliva stimulating, gastric juice and secretion of digestive juice increase gastrointestinal peristalsis, improve a poor appetite, the reason that Here it is " meal is not fragrant, eats ginger " that it has often been said.Under the temperature of sweltering heat, eat of ginger and can play excitement, perspire, cooling, the effect of refreshing oneself.The traditional heatstroke prevention Chinese patent drug-jintan of China just contains ginger component, and its effect is exactly stomach invigorating, refresh oneself, restoring consciouness.Scientific research finds that ginger can play the effect of some antibiotic, especially to the salmonella better effects if.Under the temperature of sweltering heat, food is subjected to the pollution of bacterium easily, and growth and breeding is fast, causes acute gastroenteritis easily, eats a little gingers in right amount and can play preventive and therapeutic effect.Ginger also is used for inducing sweat, be mainly expelling cold, eliminating, be applicable to catch cold, headache etc., after suffering ice and snow, wet, the cold invasion and attack of water, suddenly drink it with ginger decoction, it is capable to promote blood, disperses the cold-evil.Ginger is highly profitable to most of crowd is edible, so saying of " every day, three ginger were prescribed without the doctor ", " four seasons being eaten ginger, and all kinds of diseases and ailments are eliminated completely " arranged except the people's inedibility to minority deficiency of Yin physique.
Vinegar is the necessity in the daily life, is typically used as flavouring, often drinks vinegar and can play effects such as eliminating fatigue, softening blood vessel.Vinegar also has: regulate the acid-base balance of blood, keep the relatively stable of human internal environment; Help digest, be conducive to the absorption of nutritional labeling in the food; Anti-ageing, suppress and reduce the formation of peroxide among the human aging process; Very strong sterilizing ability is arranged, can kill and wound staphylococcus in the enteron aisle, Escherichia coli, the dried bacterium of sick disease, Halophiles etc.; Strengthen the liver function, enhance metabolism; Hemangiectasis is conducive to bring high blood pressure down, and prevents the generation of angiocardiopathy; Strengthen renal function, diuresis is arranged, and can reduce glucose in urine content; Can make the interior excess fat of body change physical consumption into and fall, and promote the metabolism of sugar and protein, can prevent and treat obesity; Also contain cancer-resisting substance in the vinegar.Allow the chronic disease patient that has no appetite and the elderly of taste deterioration eat a little vinegar in right amount, can modulation of appetite, improve the feed situation.As pickling ginger with vinegar, the action and efficacy of ginger and vinegar complements each other, and is often edible, and human body is highly profitable.
Ginger has cultivation in the most of area of China, gathers in summer, autumn.Ginger is generally by pickling edible or as the seasoning matter of food, in the market ginger to pickle kind few, and be added with chemical preservative in the product, also lost the genuineness of ginger because of the reason of processing technology, make freshness bad, lack tasty and refreshing sense, therefore, can not satisfy the demands of consumers.
Summary of the invention
The objective of the invention is to provide a kind of and keep the raw juice of ginger original flavor, the composition that do not run off, need not add chemical preservative, good, crisp tasty and refreshing, the delicious sweet and sour ginger production method of freshness, to increase market supply, satisfy consumption demand.
The production method of a kind of sweet and sour ginger of the present invention, it is characterized in that selecting for use fresh new ginger is primary raw material, fresh new ginger is cleaned removal silt and impurity by clear water, dry the dry epidermis of mode or air-dry mode, after the wind-force mode is removed the clothing skin, again fresh new ginger is cut into ginger splices or shredded ginger, the weight ratio of pressing fresh new ginger adds 3%～6% salt, 25%～35% sugar, 1%～2.5% monosodium glutamate, stir with ginger splices or shredded ginger, just there is ginger juice to ooze out, then ginger splices or shredded ginger are installed in the vial by the rated weight branch, the vinegar that adds ginger weight 7%～15% again in the vial, make ginger splices or shredded ginger all be immersed in the ginger juice, cover seal bottle cap, after warehouse-in is deposited 7 days, list marketing.
Among the present invention, the described mode of drying is fresh new ginger to be dried in the shade under field conditions (factors) to remove epidermis in 15～24 hours water stain, makes the epidermis of fresh new ginger reach drying regime, and keeps fresh and tender state in the body of fresh new ginger; Described air-dry mode is that to utilize wind-force to take away the epidermis of fresh new ginger fast water stain, makes the epidermis of fresh new ginger reach drying regime, and keeps fresh and tender state in the body of fresh new ginger.
Among the present invention, the operation that described wind-force mode is removed the clothing skin is: the fresh new ginger of epidermis drying is sent into air classifier, utilize wind-force that the clothing skin of fresh new ginger is separated.
The present invention removes fresh new ginger behind the clothing skin by after the ultraviolet radiation sterilization when producing in batches, send into the subsequent production operation, follow-up from slicing process to covering the bottle cap operation, all under aseptic condition, carry out.
Among the present invention, described rated weight comprises 100 grams, 200 grams, 300 grams, 500 grams, 1000 grams, 2500 grams and 5000 grams wherein, the branch loading amount is that the sweet and sour ginger can of conduct of 100 grams, 200 grams, 300 grams and 500 grams is sold, and the branch loading amount is that the conduct sweet and sour ginger in bulk of 1000 grams, 2500 grams and 5000 grams is sold.
Among the present invention, the seal gasket that useful non-toxic material is made in the described seal bottle cap.
Sweet and sour ginger can of the present invention is deposited in 2～10 ℃ cold storage environment.
The present invention by after cleaning, dry, removing clothing, does not carry out fresh new ginger on the sun and tans by the sun and hot plate, and directly pickle, can keep the fresh and alive state of fresh new ginger, color and luster is beautiful, and ginger component can not run off, the ginger effect can not weaken, and crisp tasty and refreshing and delicious; Ginger juice in the ginger is abundant, when pickling, ginger juice can submergence ginger splices or shredded ginger, be beneficial to fresh-keepingly, the sweet and sour ginger can of production need not add chemical preservative, as long as keep bottle cap sealing, do not make the ginger juice evaporation, freshness-retained more than eight months in 2～10 ℃ cold storage environment, like this, fresh and tender sweet and sour ginger supply can be arranged all throughout the year on the market.
The present invention only uses salt, sugar, monosodium glutamate and vinegar to be auxiliary material in sweet and sour ginger, and does not add other spices and seasoning matter, can make sweet and sour ginger good taste, and food is not minded for a long time.
The invention has the beneficial effects as follows: the process technology of having developed a kind of fresh and live agricultural product, after the commercial applications, can enlarge the planting scale of ginger, increase farmers' income, simultaneously, for market provides a kind of genuineness, do not add chemical preservative, good, crisp tasty and refreshing, the delicious and wholesome sweet and sour ginger product of freshness, satisfy consumption demand.
The specific embodiment
It is primary raw material that embodiment 1 selects the fresh and tender Da Jiang in the Shandong of gathering for 6～October for use, remove branch bar, fibrous root, insect pest part and the part of going mouldy, be process unit with every 100kg, after fresh new ginger clean removed silt and impurity by clear water, drying in the shade under field conditions (factors), it is water stain to remove epidermis in 20 hours, the epidermis that makes fresh new ginger reaches drying regime and endosome still is fresh and alive state, at this moment, the clothing skin of ginger just is the floating state of pine, again ginger is sent into air classifier, utilize wind-force that the clothing skin of ginger is separated; After then the fresh new ginger behind the removal clothing skin being passed through the ultraviolet radiation sterilization, be cut into ginger splices at following fresh new ginger of aseptic condition again, the agitator of packing into, in agitator, add the salt of 5kg, the white granulated sugar of 30kg, the monosodium glutamate of 2kg again, stir with ginger splices, just there is ginger juice to ooze out, then ginger splices is divided by every bottle of 300g metering and install in the vial, the brew light-coloured vinegar that adds 30g again in every bottle, make ginger splices all by the ginger juice submergence, cover seal bottle cap, make sweet and sour ginger can, after in storehouse, depositing 7 days, list marketing.The sweet and sour ginger can good seal of present embodiment, ginger juice can volatilization losses, make ginger be immersed in the ginger juice all the time, refrigeration storehouse at 2～10 ℃ is deposited, freshness date can reach more than 8 months, can be annual to the fresh and tender sweet and sour ginger food of market supply, satisfy consumption demand.
It is primary raw material that embodiment 2 selects the fresh and tender Da Jiang in the Shandong of gathering for 6～October for use, remove branch bar, fibrous root, insect pest part and the part of going mouldy, be process unit with every 1000kg, after fresh new ginger clean removed silt and impurity by clear water, it is water stain to use high-speed fan to take away the epidermis of fresh new ginger fast, the epidermis that makes fresh new ginger reaches drying regime and endosome still is fresh and alive state, at this moment, the clothing skin of ginger just is the floating state of pine, again ginger is sent into air classifier, utilize wind-force that the clothing skin of ginger is separated; Then, removing fresh new ginger behind the clothing skin by after the ultraviolet radiation sterilization, be cut into shredded ginger at following fresh new ginger of aseptic condition again, the agitator of packing into, the salt that adds ginger weight 5% again in the agitator, 30% white granulated sugar, 2% monosodium glutamate, stir with shredded ginger, just there is ginger juice to ooze out, then shredded ginger is divided by every bottle 500 gram or 1000～5000 gram meterings and install in the vial, the brew light-coloured vinegar that adds ginger weight 10% again in every bottle, make shredded ginger all be immersed in the ginger juice, cover seal bottle cap, sweet and sour ginger can or the ginger weight of making ginger weight and be 500 gram encapsulation are the sweet and sour gingers of the big bottle encapsulation of 1000～5000 grams, in 2～10 ℃ refrigeration storehouse, deposit 7 days after, list marketing.
Claims (7)
1. the production method of a sweet and sour ginger, it is characterized in that selecting for use fresh new ginger is primary raw material, fresh new ginger is cleaned removal silt and impurity by clear water, dry the dry epidermis of mode or air-dry mode, after the wind-force mode is removed the clothing skin, again fresh new ginger is cut into ginger splices or shredded ginger, the weight ratio of pressing fresh new ginger adds 6% salt, 30% sugar, 1%～2.5% monosodium glutamate, stir with ginger splices or shredded ginger, just there is ginger juice to ooze out, then ginger splices or shredded ginger are installed in the vial by the rated weight branch, the vinegar that adds ginger weight 7%～15% again in the vial, make ginger splices or shredded ginger all be immersed in the ginger juice, cover seal bottle cap, after warehouse-in is deposited 7 days, list marketing.
2. according to the production method of a kind of sweet and sour ginger of claim 1, it is characterized in that the described mode of drying is fresh new ginger to be dried in the shade under field conditions (factors) to remove epidermis in 15～24 hours water stain, make the epidermis of fresh new ginger reach drying regime, and keep fresh and tender state in the body of fresh new ginger; Described air-dry mode is that to utilize wind-force to take away the epidermis of fresh new ginger fast water stain, makes the epidermis of fresh new ginger reach drying regime, and keeps fresh and tender state in the body of fresh new ginger.
3. according to the production method of a kind of sweet and sour ginger of claim 1, it is characterized in that described wind-force mode removes the operation of clothing skin and be: the fresh new ginger of epidermis drying is sent into air classifier, utilize wind-force that the clothing skin of fresh new ginger is separated.
4. the production method of a kind of sweet and sour ginger according to claim 1, when it is characterized in that producing in batches, the fresh new ginger behind the removal clothing skin is sent into the subsequent production operation by after the ultraviolet radiation sterilization, follow-up from slicing process to covering the bottle cap operation, all under aseptic condition, carry out.
5. according to the production method of a kind of sweet and sour ginger of claim 1, it is characterized in that described rated weight comprises 100 grams, 200 grams, 300 grams, 500 grams, 1000 grams, 2500 grams and 5000 grams, wherein, the branch loading amount is that the sweet and sour ginger can of conduct of 100 grams, 200 grams, 300 grams and 500 grams is sold, and the branch loading amount is that the conduct sweet and sour ginger in bulk of 1000 grams, 2500 grams and 5000 grams is sold.
6. according to the production method of a kind of sweet and sour ginger of claim 1, it is characterized in that the seal gasket that useful non-toxic material is made in the described seal bottle cap.
7. the production method of a kind of sweet and sour ginger according to claim 1 is characterized in that sweet and sour ginger can deposits in 2-10 ℃ cold storage environment.
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| CN201210407627XA CN102871087B (en) | 2012-10-23 | 2012-10-23 | Production method of sweet and sour ginger |
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| CN201210407627XA CN102871087B (en) | 2012-10-23 | 2012-10-23 | Production method of sweet and sour ginger |
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| CN102871087B true CN102871087B (en) | 2013-07-17 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103330039A (en) * | 2013-05-22 | 2013-10-02 | 胡和秀 | Sweet and sour dried ginger slice |
| CN103478655B (en) * | 2013-08-30 | 2015-06-03 | 铜陵市天屏山调味品厂 | Sweet and sour ginger and making method thereof |
| CN104996943B (en) * | 2015-07-06 | 2018-05-08 | 衢州市煜鑫农产品加工技术开发有限公司 | The production technology of sweet and sour ginger |
| CN105410784A (en) * | 2015-11-04 | 2016-03-23 | 渤海大学 | Spiced fresh ginger instant side dish and preparation method thereof |
| CN105767983A (en) * | 2016-03-18 | 2016-07-20 | 衢州市煜鑫农产品加工技术开发有限公司 | Pickling technology of sugar and vinegar fresh ginger |
| CN105558958A (en) * | 2016-03-18 | 2016-05-11 | 衢州市煜鑫农产品加工技术开发有限公司 | Preparation method of sweet and sour fresh ginger |
| CN105707791A (en) * | 2016-03-19 | 2016-06-29 | 衢州市煜鑫农产品加工技术开发有限公司 | Process for pickling sweet and sour fresh ginger through two-step method |
| CN105661424A (en) * | 2016-03-19 | 2016-06-15 | 衢州市煜鑫农产品加工技术开发有限公司 | Method for pickling sweet and sour ginger |
| CN105747163A (en) * | 2016-03-27 | 2016-07-13 | 衢州市煜鑫农产品加工技术开发有限公司 | Preservative pickling method of sugar and vinegar processed ginger |
| CN109156776A (en) * | 2018-10-09 | 2019-01-08 | 安徽铜陵天门白姜食品有限责任公司 | A kind of sweet and sour ginger preparation method of bacteriostasis, preservation |
| CN109156514A (en) * | 2018-10-09 | 2019-01-08 | 安徽铜陵天门白姜食品有限责任公司 | A kind of sweet and sour ginger starch based antimicrobials and preparation method thereof |
| CN109170833A (en) * | 2018-10-29 | 2019-01-11 | 铜陵美子园农特产品加工有限公司 | A kind of sweet and sour ginger water-retaining agent and preparation method thereof |
| CN112293702A (en) * | 2020-11-23 | 2021-02-02 | 九江鸿立食品有限公司 | Production process of sweet and sour ginger |
| CN112401047A (en) * | 2020-11-23 | 2021-02-26 | 九江鸿立食品有限公司 | Production method of stomach-warming ginger preserved fruit sausage |
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| CN1210679A (en) * | 1997-09-11 | 1999-03-17 | 冯国胜 | Sweet and sour crisp ginger can and its preparing method |
| CN102370031A (en) * | 2010-08-23 | 2012-03-14 | 王经佐 | Novel process for preparing sweet and sour brittle ginger |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1097435C (en) * | 1999-05-21 | 2003-01-01 | 谢先柱 | Process of making sweet and sour ginger shreds |
| CN101766302B (en) * | 2009-01-03 | 2012-11-28 | 铜陵市天屏山调味品厂 | Production method of soy preserved ginger |
| CN101766303A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Sweet-and-sour ginger production method |
| CN102696746B (en) * | 2012-06-23 | 2013-07-10 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
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| CN1210679A (en) * | 1997-09-11 | 1999-03-17 | 冯国胜 | Sweet and sour crisp ginger can and its preparing method |
| CN102370031A (en) * | 2010-08-23 | 2012-03-14 | 王经佐 | Novel process for preparing sweet and sour brittle ginger |
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