CN103416702A - Method for pickling white ginger - Google Patents

Abstract

A method for pickling white ginger relates to the technical field of pickled products. The method comprises the steps as follows: fresh, disease-free and insect pest-free white ginger produced in Tongling City, China is selected as a main raw material in September to October every year, and is separated, peeled and rinsed; the rinsed white ginger is immersed in mountain spring water for 6-7 hours, as a result, the surface of the peeled white ginger becomes white; the immersed white ginger is cut into sheets or strips for pickling, salt is added to the white ginger according to a proportion of 6:100, during pickling, the slat is sprinkled on each layer of white ginger pickled in a tank or a basin, the tank or the basin is well covered after the salt and the white ginger are placed well, pickling lasts for 7-8 hours, and the white ginger is turned over at the intermediate of the pickling period; the pickled white ginger is dragged out and rinsed for 1-2 hours, and partial salt is removed; the rinsed white ginger is dried under the sun, old white ginger is dried for the half of a day while tender white ginger is dried for one day, and partial moisture is evaporated; the dried white ginger is immersed in a flavoring liquid for 5-7 days, as a result, the white ginger can be eaten. The white ginger pickled through adopting the method has a sweet and sour taste, is provided with an aromatic and crisp mouth feeling, does not contain chemical additives, can be stored for 12 months at the normal temperature, and is simple in preparation method and convenient to operate.

Description

The method for salting of a kind of white ginger

Technical field

The present invention relates to the curing food technical field, be specifically related to a kind of method of utilizing white ginger salted white.

Background technology

Tongling ginger, through the scientific verification of Anhui Province's academy of agricultural sciences horticulture institute, belongs to white ginger, row ginger type.The fresh ginger skin is for slightly being in vain yellow, and the ginger piece becomes the Buddha's hand shape, and lobe is slightly plump.Ginger refers to full, and the tender juice of look shaggy-fruited dittany is many, and the peppery and mouth of not choking of distinguishing the flavor of belongs to the multifunctional edible product.Tongling ginger has long enjoyed a good reputation with characteristics such as " piece Da Pi are thin, and the many slags of juice are few, and meat is tender and crisp, aromatic flavour ".The nutrition of Tongling ginger is very abundant.According to the chemical examination analysis, ginger, except containing zingerone, zingerol, ginger oil, also contains protein 1.4%, sugar 8%, fat 0.7%.Also have in addition the nutritional labelings such as the necessary calcium of human body, phosphorus, iron, carrotene, thiamine, riboflavin, niacin, Vitamin C bolt and inorganic salts.Old ginger have stomach invigorating, hemostasis, pleasant cold removing, the removing toxic substances of reducing phlegm, sweating disappear heat, seasoning vegetable, the function such as improve a poor appetite.People from Tongling likes the food ginger, and to look ginger be good medicine, and there is folk rhyme in Tongling: " a slice ginger, surpass folk prescription ", " one glass of ginger decoction, old and young healthy ".The ginger product that existing market is pickled is less, Given this, proposes the application.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of method simple, does not contain the method for salting of the white ginger of additive.

Technical problem to be solved by this invention realizes by the following technical solutions:

The method for salting of a kind of white ginger, comprise the following methods step,

1) annual 9-10 part select fresh, produce white Jiang Zuowei major ingredient without the Tongling Area of disease and pest, by sorting, peeling, then carry out rinsing;

2) the white ginger after rinsing in step 1) is put into to mountain spring water and soak 6-7 hour, make the white ginger surface after peeling bleach, adopt mountain spring water to soak and can well remove pigment;

3) by step 2) in white ginger after soaking be cut into sheet or strip is pickled, white ginger adds with the ratio of salt in 100:6, and while pickling, employing is put one deck ginger and spread the mode of one deck salt and pickle in cylinder by white ginger or, in basin, put well rear with building, pickle 7-8 hour, stir once in centre;

4) pull the white ginger of pickling in step 3) out rinsing 1-2 hour, remove the part salinity;

5) by rinsing in step 4), good white ginger carries out airing under the sun, and old ginger airing half a day, new ginger airing one day, shine and remove part moisture; General old ginger shines the moisture that goes to 40% left and right, and new ginger shines and goes the moisture of 50% left and right to get final product;

6) by airing in step 5), good white ginger is put into flavouring liquid to soak 5-7 days is edible.

Flavouring liquid in described step 6) is formulated by sugar, vinegar, and wherein the ratio of white ginger, sugar, vinegar is 100:50:100, white ginger is put in the container of depositing flavouring liquid and adds appropriate mountain spring water again.

The amount that wherein mountain spring water adds did not have white ginger upper surface to get final product.

The invention has the beneficial effects as follows: the white ginger that the present invention pickles has sweet and sour flavor, and the entrance delicious and crisp does not contain chemical addition agent, under normal temperature, can preserve 12 months, and the preparation method is simple, convenient operation.

The specific embodiment

For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

The method for salting of a kind of white ginger, comprise the following methods step,

1) annual 9-10 part select fresh, produce white Jiang Zuowei major ingredient without the Tongling Area of disease and pest, by sorting, peeling, then carry out rinsing;

2) the white ginger after rinsing in step 1) is put into to mountain spring water and soak 6-7 hour, make the white ginger surface after peeling bleach, adopt mountain spring water to soak and can well remove pigment;

3) by step 2) in white ginger after soaking be cut into sheet or strip is pickled, white ginger adds with the ratio of salt in 100:6, and while pickling, employing is put one deck ginger and spread the mode of one deck salt and pickle in cylinder by white ginger or, in basin, put well rear with building, pickle 7-8 hour, stir once in centre;

4) pull the white ginger of pickling in step 3) out rinsing 1-2 hour, remove the part salinity;

5) by rinsing in step 4), good white ginger carries out airing under the sun, and old ginger airing half a day, new ginger airing one day, shine and remove part moisture; General old ginger shines the moisture that goes to 40% left and right, and new ginger shines and goes the moisture of 50% left and right to get final product;

6) by airing in step 5), good white ginger is put into flavouring liquid to soak 5-7 days is edible.

Flavouring liquid in step 6) is formulated by sugar, vinegar, and wherein the ratio of white ginger, sugar, vinegar is 100:50:100, white ginger is put in the container of depositing flavouring liquid and adds appropriate mountain spring water again, and the amount that wherein mountain spring water adds did not have white ginger upper surface to get final product.

Nutrient component meter is as follows:

Project	Every 100g	NRV%
			Energy	792KJ	9%
Protein	0g	0%
			Fat	0g	0%
Carbohydrate	57.9g	98%
			Sodium	500 milligrams	25%

Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (3)

1. the method for salting of a white ginger is characterized in that: comprise the following methods step,

1) annual 9-10 part select fresh, produce white Jiang Zuowei major ingredient without the Tongling Area of disease and pest, by sorting, peeling, then carry out rinsing;

2) the white ginger after rinsing in step 1) is put into to mountain spring water and soak 6-7 hour, make the white ginger surface after peeling bleach;

3) by step 2) in white ginger after soaking be cut into sheet or strip is pickled, white ginger adds with the ratio of salt in 100:6, and while pickling, employing is put one deck ginger and spread the mode of one deck salt and pickle in cylinder by white ginger or, in basin, put well rear with building, pickle 7-8 hour, stir once in centre;

4) pull the white ginger of pickling in step 3) out rinsing 1-2 hour, remove the part salinity;

5) by rinsing in step 4), good white ginger carries out airing under the sun, and old ginger airing half a day, new ginger airing one day, shine and remove part moisture;

6) by airing in step 5), good white ginger is put into flavouring liquid to soak 5-7 days is edible.

2. the method for salting of a kind of white ginger according to claim 1, it is characterized in that: the flavouring liquid in described step 6) is formulated by sugar, vinegar, wherein the ratio of white ginger, sugar, vinegar is 100:50:100, white ginger is put in the container of depositing flavouring liquid and adds appropriate mountain spring water again.

3. the method for salting of a kind of white ginger according to claim 2, it is characterized in that: the amount that wherein mountain spring water adds did not have white ginger upper surface to get final product.