CN103652750A

CN103652750A - Pickling technology of sweet and sour ginger

Info

Publication number: CN103652750A
Application number: CN201310658453.9A
Authority: CN
Inventors: 魏春; 周俏
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-10
Filing date: 2013-12-10
Publication date: 2014-03-26

Abstract

The invention belongs to the field of food processing, and specifically relates to a pickling technology of a sweet and sour ginger. The pickling process comprises the following technology steps: selecting raw materials, processing raw materials, pickling, desalting, preparing a sweet and sour liquid, and soaking the raw materials in the sweet and sour liquid. The pickling technology preserves the beneficial components in raw ginger and removes the spicy taste of raw ginger at the same time, and thus the sweet and sour ginger can be eaten together with rice for people with different tastes in every area. The pickling method is simple in preparation and easy in mastering the technology, and is suitable for mass production for food entrepreneurs.

Description

The pickling process of a kind of sweet and sour ginger

Technical field

The invention belongs to food processing field, be specifically related to the pickling process of a kind of sweet and sour ginger.

Background technology

" winter eats the radish summer and eats ginger; health throughout the year keeps healthy ", the words that Zhe Shi China permanent current among the people passes, the effect of ginger is a lot, is that treatment is felt sick, the good medicine of vomiting, has the good reputation of " panacea of vomitting ", summer particularly, suitably eat a little gingers, but can control growing of stomach bacterium, ginger is killed the effect of oral cavity pathogen and pathogenic entero becteria in addition.

China is exactly the saying of " ginger is controlled all kinds of diseases and ailments " since ancient times, is the main medicinal food materials of China's traditional Chinese medical science.The traditional Chinese medical science is particular about the winter and is eaten the radish summer and eat ginger, and ginger has excitement, the perspire effect such as lower the temperature, refresh oneself in the hot time, can fatigue-relieving, the symptom such as weak, apocleisis, insomnia, abdominal distension, stomachache, and ginger also has the orectic effect of stomach invigorating.

Summary of the invention

The object of the present invention is to provide the pickling process of a kind of sweet and sour ginger.

The object of the invention is to be achieved through the following technical solutions:

A pickling process for sweet and sour ginger, is characterized in that, comprises following processing step:

(1) raw material is selected: choose fresh, without rotten ginger, be raw material, raw material should not be too old, also should not be too tender;

(2) raw material is processed: first with clear water, rinse well, with residual clean clear immersion 5 minutes, then reject the inedible parts such as the ginger base of a fruit, crust and disease and pest;

(3) salt marsh: 8% salt solution salt marsh several days for the ginger of putting in order, till being translucent to ginger; The effect of salt marsh is mainly the bad flavor (as bitter taste) of getting rid of in raw material, strengthens raw tissue cell permeability of the membrane, makes the shape that is translucent, in order to sweet and sour infiltration;

(4) desalting processing: the ginger that salt marsh is processed soaks rinsing with clear water, to remove part salinity and the bad flavor in ginger, then drains away the water;

(5) sugar-vinegar liquid preparation: white granulated sugar 30-40%, vinegar 2%, flavouring (spices of 0.5% wine, 3% capsicum, 0.05%-0.1% (as cloves, nutmeg, cassia bark etc.)) carries out heat sterilization after mixing, cooling rear standby;

(6) sweet and sour stain is processed: the ginger after desalting processing is put into altar, pour into the sugar-vinegar liquid preparing, make feed liquid not have ginger, then put into thin bamboo strips used for weaving again ginger is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 1-2 month.

Described a kind of sweet and sour ginger is made by said method.

Beneficial effect of the present invention

1, the sweet and sour ginger of the present invention had both retained the beneficiating ingredient of ginger, had removed again the acid of ginger, was a kind of applicable each department different taste crowd's the pickles of going with rice or bread.

2, the inventive method is made simply, and technique is easily controlled, also suitable food enterprise large-scale production.

The specific embodiment

According to the present invention, the pickling process to a kind of sweet and sour ginger is elaborated with the following Examples.

Embodiment 1

Choose fresh, without rotten ginger, be raw material, first with clear water, rinse well, with residual clean clear immersion 5 minutes, then reject the inedible parts such as the ginger base of a fruit, crust and disease and pest; 8% salt solution salt marsh several days for 100 kilograms of gingers putting in order, till being translucent to ginger; The ginger that salt marsh is processed soaks rinsing with clear water, to remove part salinity and the bad flavor in ginger, then drains away the water; White granulated sugar 30%, vinegar 2%, after flavouring (0.5% wine, 3% capsicum, 0.1% spices (cloves 0.05%, nutmeg 0.03%, cassia bark 0.02%)) mixes, carries out heat sterilization, cooling rear standby; Ginger after desalting processing is put into altar, pour into 100 kilograms of sugar-vinegar liquids that prepare, make feed liquid not have ginger, then put into thin bamboo strips used for weaving again ginger is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 1 month.

Embodiment 2

Choose fresh, without rotten ginger, be raw material, first with clear water, rinse well, with residual clean clear immersion 5 minutes, then reject the inedible parts such as the ginger base of a fruit, crust and disease and pest; 8% salt solution salt marsh several days for 100 kilograms of gingers putting in order, till being translucent to ginger; The ginger that salt marsh is processed soaks rinsing with clear water, to remove part salinity and the bad flavor in ginger, then drains away the water; White granulated sugar 30%, vinegar 2%, after flavouring (0.5% wine, 3% capsicum, 0.1% spices (cloves 0.03%, nutmeg 0.04%, cassia bark 0.03%)) mixes, carries out heat sterilization, cooling rear standby; Ginger after desalting processing is put into altar, pour into 100 kilograms of sugar-vinegar liquids that prepare, make feed liquid not have ginger, then put into thin bamboo strips used for weaving again ginger is compressed, in case floating, sweet and sour feed liquid consumption and raw material equivalent, be edible after 2 months.

Claims

1. a pickling process for sweet and sour ginger, is characterized in that, comprises following processing step:

(3) salt marsh: 8% salt solution salt marsh several days for the ginger of putting in order, till being translucent to ginger;

2. a sweet and sour ginger is obtained by the pickling process of claim 1.