CN103416702A - Method for pickling white ginger - Google Patents

Method for pickling white ginger Download PDF

Info

Publication number
CN103416702A
CN103416702A CN2013103006289A CN201310300628A CN103416702A CN 103416702 A CN103416702 A CN 103416702A CN 2013103006289 A CN2013103006289 A CN 2013103006289A CN 201310300628 A CN201310300628 A CN 201310300628A CN 103416702 A CN103416702 A CN 103416702A
Authority
CN
China
Prior art keywords
white ginger
ginger
white
pickling
pickled
Prior art date
Application number
CN2013103006289A
Other languages
Chinese (zh)
Inventor
王桃花
Original Assignee
石台县昌龙食品加工有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 石台县昌龙食品加工有限公司 filed Critical 石台县昌龙食品加工有限公司
Priority to CN2013103006289A priority Critical patent/CN103416702A/en
Publication of CN103416702A publication Critical patent/CN103416702A/en

Links

Classifications

    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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.
CN2013103006289A 2013-07-17 2013-07-17 Method for pickling white ginger CN103416702A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013103006289A CN103416702A (en) 2013-07-17 2013-07-17 Method for pickling white ginger

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013103006289A CN103416702A (en) 2013-07-17 2013-07-17 Method for pickling white ginger

Publications (1)

Publication Number Publication Date
CN103416702A true CN103416702A (en) 2013-12-04

Family

ID=49642505

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2013103006289A CN103416702A (en) 2013-07-17 2013-07-17 Method for pickling white ginger

Country Status (1)

Country Link
CN (1) CN103416702A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000149A (en) * 2014-06-24 2014-08-27 重庆永齐农业开发有限公司 Processing method of clay jar pickled tender ginger
CN105077124A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Bagged sweet and sour ginger and preparation method thereof
CN105077126A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Bottled appetizing ginger and preparation method thereof
CN105077067A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Special bottled ginger and preparation method thereof
CN105077125A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Bagged appetizing ginger and preparation method thereof
CN105105052A (en) * 2015-09-11 2015-12-02 铜陵南门姜业专业合作社 Bottled sweet and sour ginger and making method thereof
CN105285816A (en) * 2015-09-11 2016-02-03 铜陵南门姜业专业合作社 Bagged distinctive ginger and preparation method thereof
CN106579131A (en) * 2016-12-23 2017-04-26 铜陵富饶绿园有限责任公司 Dried ginger lozenges with effects of invigorating spleen and supplementing qi and preparation method of dried ginger lozenges
CN106616672A (en) * 2016-12-19 2017-05-10 石台县小菜碟农产品有限公司 Novel processing method for instant ice ginger
CN106722489A (en) * 2016-12-23 2017-05-31 铜陵富饶绿园有限责任公司 A kind of clearing heat and detoxicating white ginger lozenge and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1274541A (en) * 1999-05-21 2000-11-29 谢先柱 Process of making sweet and sour ginger shreds
CN101766303A (en) * 2009-01-03 2010-07-07 铜陵市天屏山调味品厂 Sweet-and-sour ginger production method
CN102370031A (en) * 2010-08-23 2012-03-14 王经佐 Novel process for preparing sweet and sour brittle ginger
CN102630903A (en) * 2012-03-21 2012-08-15 铜陵市和平姜业有限责任公司 Sweet and sour ginger and making method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1274541A (en) * 1999-05-21 2000-11-29 谢先柱 Process of making sweet and sour ginger shreds
CN101766303A (en) * 2009-01-03 2010-07-07 铜陵市天屏山调味品厂 Sweet-and-sour ginger production method
CN102370031A (en) * 2010-08-23 2012-03-14 王经佐 Novel process for preparing sweet and sour brittle ginger
CN102630903A (en) * 2012-03-21 2012-08-15 铜陵市和平姜业有限责任公司 Sweet and sour ginger and making method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
曾洁等: "《蔬菜类小食品生产》", 30 June 2013, 化学工业出版社 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000149A (en) * 2014-06-24 2014-08-27 重庆永齐农业开发有限公司 Processing method of clay jar pickled tender ginger
CN104000149B (en) * 2014-06-24 2016-08-24 重庆永齐农业开发有限公司 A kind of processing method of the young ginger of Tu Tan bubble
CN105077126A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Bottled appetizing ginger and preparation method thereof
CN105077067A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Special bottled ginger and preparation method thereof
CN105077125A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Bagged appetizing ginger and preparation method thereof
CN105105052A (en) * 2015-09-11 2015-12-02 铜陵南门姜业专业合作社 Bottled sweet and sour ginger and making method thereof
CN105285816A (en) * 2015-09-11 2016-02-03 铜陵南门姜业专业合作社 Bagged distinctive ginger and preparation method thereof
CN105077124A (en) * 2015-09-11 2015-11-25 铜陵南门姜业专业合作社 Bagged sweet and sour ginger and preparation method thereof
CN106616672A (en) * 2016-12-19 2017-05-10 石台县小菜碟农产品有限公司 Novel processing method for instant ice ginger
CN106579131A (en) * 2016-12-23 2017-04-26 铜陵富饶绿园有限责任公司 Dried ginger lozenges with effects of invigorating spleen and supplementing qi and preparation method of dried ginger lozenges
CN106722489A (en) * 2016-12-23 2017-05-31 铜陵富饶绿园有限责任公司 A kind of clearing heat and detoxicating white ginger lozenge and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102754850B (en) Boneless chicken fillet and making method thereof
CN101385548B (en) Process method of delicious chicken, duck
CN102948828B (en) Processing method of instant seasoning grilled squid strips
CN103584188B (en) Preparation method of carbon grilled squid slices
KR101318023B1 (en) Flatfist jerky comprising Sasa borealis extract and preparation thereof
CN101766302B (en) Production method of soy preserved ginger
CN102132906B (en) Method for producing instant leisure peeled prawn food
CN103960451A (en) Preserved passion fruits and processing method thereof
CN102283391A (en) Nourishing beef and preparation process thereof
CN103315325A (en) Spiced beef and its preparation method
CN103054062A (en) Processing method for fragrant marinated chicken claw
CN102754842B (en) Marinated sliced dried beef and processing method thereof
CN105558496A (en) Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof
CN103222531B (en) Preserved pumpkin and preparation method thereof
KR100495949B1 (en) Watery plain kimchi using extract from schisandra chinensis
CN102871087B (en) Production method of sweet and sour ginger
CN101933589A (en) Fruit flavor pickle taking wild herbs as main materials
CN101133815B (en) Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same
CN102894406B (en) Dried clam capable of maintaining beauty and processing method thereof
CN102204690A (en) Spicy segmented duck leisure food and production method thereof
CN103815439B (en) One freezes shape sea cucumber nourishing can and preparation method thereof
CN103549497B (en) Making method for quick-frozen seasoned sliced red snapper food
CN104905299B (en) A kind of flavor duck meat sausage and preparation method thereof containing cocoa power
CN103829020A (en) Preparation method of candied rice puff
CN104886634A (en) Homemade marinated duck wing recipe and application thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20131204