CN104431906A - Process for preparing pickled shredded ginger - Google Patents
Process for preparing pickled shredded ginger Download PDFInfo
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- CN104431906A CN104431906A CN201410774475.6A CN201410774475A CN104431906A CN 104431906 A CN104431906 A CN 104431906A CN 201410774475 A CN201410774475 A CN 201410774475A CN 104431906 A CN104431906 A CN 104431906A
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- ginger
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The invention discloses a process for preparing pickled shredded ginger. The process comprises the following steps: cleaning, peeling, cutting into shreds, pickling, soaking in water, desalting, blanching, soaking, fermenting in a jar, packaging and warehousing. According to the process disclosed by the invention, no loss of nutritional ingredients is effectively ensured; the spicy taste and the peppery taste of the fresh ginger can be blended; the content of smoke nitrate in the pickling process is lowered to the maximal extent; the taste of the fresh ginger can also be improved; the quality of fresh ginger products is effectively ensured; and the storage life of the fresh ginger is further prolonged. In addition, the preparation process disclosed by the invention is simple; the prepared shredded ginger has the bright color and luster, is crisp, refreshing, delicious in taste, excellent in mouthfeel, safe and sanitary, and is a delicious food for home and travel; conditions are created for diversified and industrialized development of the fresh ginger products; the process has the significant economic value and social value, is suitable for being used in industrialized production, and is also suitable for being self-made and self-eaten at home.
Description
Technical field
The invention belongs to ginger deep process technology field, be specifically related to a kind of manufacture craft of steeping shredded ginger.
Background technology
Ginger all has plantation in the most area of China, and resource is very extensive, and its taste is pungent, slightly warm in nature, includes gingerol, U.S. alcohol, gingerol, volatile oil and multivitamin and mineral matter.Ginger is except can be used as the delicious food of flavouring and seasoning matter increase dish, also be put into the row of NF, can be used as medicine beneficial body, keep fit, improve looks, keep healthy, promote longevity, prevent and cure diseases, the good reputation of " early eating three ginger; be better than and drink ginseng soup " and " winter eats the radish summer and eats ginger, without doctor prescribed prescription " is also had in China's proverb.Although ginger is nutritious, edible method is also many, can as flavoring, also can fry rear edible, but the eating method of these gingers is all fairly simple, mouthfeel is also abundant not, and value-added content of product is low, is difficult to meet the needs of people to the diversification of ginger product taste, also have, due to the particularity in ginger season, when ginger goes on the market in enormous quantities, fresh ginger is difficult to preserve, fresh ginger is edible not in time, it thermal capacitance easily causes stiff atrophy, and the nutrient loss of ginger is serious, and it is cold easy to be freezing rotten again, rotten rotten ginger is poisonous, can not eat again.Therefore, develop that a kind of preparation method is simple, bright, mouthfeel uniqueness, long shelf-life, the manufacture craft that effectively can keep the bubble shredded ginger of ginger nutritional labeling be desirability.
Summary of the invention
In order to solve Problems existing in background technology, the object of the present invention is to provide that a kind of preparation method is simple, bright, mouthfeel uniqueness, long shelf-life, effectively can keep the manufacture craft of the bubble shredded ginger of ginger nutritional labeling.
The object of the present invention is achieved like this, a kind of manufacture craft of steeping shredded ginger, and concrete steps are as follows:
1. clean: select fresh, full, without the ginger block rotted, after depilator decontamination, wash away the silt on ginger block surface and other attachment with clear water, then ginger block is put into concentration be 10 ~ 15% salt solution soak 5 ~ 10 hours;
2. peel: the ginger block after cleaning is carried out decortication process, and then clean thoroughly;
3. chopping: the ginger block after decortication is put into slicer, is cut into the uniform filament of strip, removes bruised ginger wherein after screening;
4. pickled: shredded ginger is put into pickled pond, in pickled pond, add the salt solution prepared in advance, after pickled 1 ~ 2 day, extract the salt solution that salt solution adds same concentrations again in pickled pond out, so circulate 18 ~ 20 days;
Then shredded ginger concentration be that the chlorine dioxide of 0.05 ~ 1% soaks 5 ~ 10min and carries out disinfection by 5. water logging desalination: the shredded ginger after pickled is put into the container that water is housed and washs desalination 2 ~ 3 times, period needs repeatedly to stir shredded ginger;
6. blanching: the water soaking 5 ~ 10min by the shredded ginger temperature after desalination being 70 ~ 75 DEG C, picks up and to cool in time afterwards, and cooled shredded ginger is carried out processed, take off its moisture of interior 35 ~ 40%;
7. soak: the shredded ginger after blanching is placed in pre-configured baste and soaks 2 ~ 3 hours, the mass ratio of described shredded ginger and baste is 1.5 ~ 2:1, and component and the quality proportioning thereof of described baste are: the different anti-hematic acid sodium 0.05 ~ 0.1 of water 60 ~ 70, rock sugar 10 ~ 20, edible salt 2 ~ 5, citric acid 4 ~ 8, glacial acetic acid 5 ~ 8, sodium pyrosulfite 0.05 ~ 0.1, D-;
8. dress altar fermentation: the shredded ginger after soaking is sub-packed in tamping compression in fermentation altar, and then sealing altar mouth with plastic sheeting, ferments 3 ~ 4 weeks in the place being positioned over aeration-drying;
9. pack warehouse-in: carried out vacuumizing packaging by the shredded ginger that obtain after fermentation, then by sterilization 2 ~ 6min in the hot water of the product immersion 90 ~ 100 DEG C after packing, cool in time after sterilization, qualifiedly after testing after cooling can put sale in storage.
The present invention adopts the method for first pickled rear immersion, make ginger fully tasty in pickled process, the nutritional labeling of ginger is allowed not scatter and disappear, ensure that the delicate flavour of ginger, shredded ginger after pickled is put into baste to soak simultaneously, can not only be in harmonious proportion the pungent fragrance of ginger and pungent, the content of cigarette nitrate in maximum reduction curing process, the mouthfeel of ginger can also be improved, the product quality of effective guarantee ginger, further improve the pot-life of ginger, in addition, preparation method of the present invention is simple, obtained shredded ginger bright, delicious and crisp is tasty and refreshing, delicious flavour, excellent taste, at home, a kind of delicious food of travelling, and safety, health, for the diversification of ginger product, industrialized development creates condition, there is significant economic worth and social value, not only be applicable to suitability for industrialized production, also Homemade is adapted at reversal.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but limited the present invention never in any form, and any conversion done based on training centre of the present invention or replacement, equal embodiment belongs to protection scope of the present invention.
embodiment 1:
Steep a manufacture craft for shredded ginger, concrete steps are as follows:
1. clean: select fresh, full, without the ginger block rotted, after depilator decontamination, wash away the silt on ginger block surface and other attachment with clear water, then ginger block is put into concentration be 10% salt solution soak 5 hours;
2. peel: the ginger block after cleaning is carried out decortication process, and then clean thoroughly;
3. chopping: the ginger block after decortication is put into slicer, is cut into the uniform filament of strip, removes bruised ginger wherein after screening;
4. pickled: shredded ginger is put into pickled pond, in pickled pond, add the salt solution prepared in advance, described brine strength is 8 ~ 10%, after pickled 1 ~ 2 day, extracts the salt solution that salt solution adds same concentrations again in pickled pond out, so circulates 18 ~ 20 days;
Then shredded ginger concentration be that the chlorine dioxide of 0.05% soaks 5min and carries out disinfection by 5. water logging desalination: the shredded ginger after pickled is put into the container that water is housed and washs desalination 2 ~ 3 times, period needs repeatedly to stir shredded ginger;
6. blanching: the water soaking 5min by the shredded ginger temperature after desalination being 70 DEG C, picks up and to cool in time afterwards, and cooled shredded ginger is carried out processed, take off its moisture of interior 35%;
7. soak: the shredded ginger after blanching is placed in pre-configured baste and soaks 2 ~ 3 hours, the mass ratio of described shredded ginger and baste is 1.5:1, and component and the quality proportioning thereof of described baste are: the different anti-hematic acid sodium 0.05 of water 70, rock sugar 18.9, edible salt 25, citric acid 4, glacial acetic acid 5, sodium pyrosulfite 0.05, D-;
8. dress altar fermentation: the shredded ginger after soaking is sub-packed in tamping compression in fermentation altar, and then sealing altar mouth with plastic sheeting, ferments 3 ~ 4 weeks in the place being positioned over aeration-drying;
9. pack warehouse-in: carried out vacuumizing packaging by the shredded ginger that obtains after fermentation, then the product after packing is immersed sterilization 2 ~ 6min in the hot water of 90 DEG C, cool in time after sterilization, qualifiedly after testing after cooling can put sale in storage.
embodiment 2:
Steep a manufacture craft for shredded ginger, it is characterized in that, concrete steps are as follows:
1. clean: select fresh, full, without the ginger block rotted, after depilator decontamination, wash away the silt on ginger block surface and other attachment with clear water, then ginger block is put into concentration be 13% salt solution soak 8 hours;
2. peel: the ginger block after cleaning is carried out decortication process, and then clean thoroughly;
3. chopping: the ginger block after decortication is put into slicer, is cut into the uniform filament of strip, removes bruised ginger wherein after screening;
4. pickled: shredded ginger is put into pickled pond, in pickled pond, add the salt solution prepared in advance, described brine strength is 9%, after pickled 1 ~ 2 day, extracts the salt solution that salt solution adds same concentrations again in pickled pond out, so circulates 18 ~ 20 days;
Then shredded ginger concentration be that the chlorine dioxide of 0.08% soaks 8min and carries out disinfection by 5. water logging desalination: the shredded ginger after pickled is put into the container that water is housed and washs desalination 2 ~ 3 times, period needs repeatedly to stir shredded ginger;
6. blanching: the water soaking 8min by the shredded ginger temperature after desalination being 72 DEG C, picks up and to cool in time afterwards, and cooled shredded ginger is carried out processed, take off its moisture of interior 38%;
7. soak: the shredded ginger after blanching is placed in pre-configured baste and soaks 2 ~ 3 hours, the mass ratio of described shredded ginger and baste is 1.8:1, and component and the quality proportioning thereof of described baste are: the different anti-hematic acid sodium 0.1 of water 60, rock sugar 20, edible salt 5, citric acid 7, glacial acetic acid 7.8, sodium pyrosulfite 0.1, D-;
8. dress altar fermentation: the shredded ginger after soaking is sub-packed in tamping compression in fermentation altar, and then sealing altar mouth with plastic sheeting, ferments 3 ~ 4 weeks in the place being positioned over aeration-drying;
9. pack warehouse-in: carried out vacuumizing packaging by the shredded ginger that obtains after fermentation, then the product after packing is immersed sterilization 2 ~ 6min in the hot water of 95 DEG C, cool in time after sterilization, qualifiedly after testing after cooling can put sale in storage.
embodiment 3:
Steep a manufacture craft for shredded ginger, it is characterized in that, concrete steps are as follows:
1. clean: select fresh, full, without the ginger block rotted, after depilator decontamination, wash away the silt on ginger block surface and other attachment with clear water, then ginger block is put into concentration be 15% salt solution soak 10 hours;
2. peel: the ginger block after cleaning is carried out decortication process, and then clean thoroughly;
3. chopping: the ginger block after decortication is put into slicer, is cut into the uniform filament of strip, removes bruised ginger wherein after screening;
4. pickled: shredded ginger is put into pickled pond, in pickled pond, add the salt solution prepared in advance, described brine strength is 10%, after pickled 1 ~ 2 day, extracts the salt solution that salt solution adds same concentrations again in pickled pond out, so circulates 18 ~ 20 days;
Then shredded ginger concentration be that the chlorine dioxide of 1% soaks 10min and carries out disinfection by 5. water logging desalination: the shredded ginger after pickled is put into the container that water is housed and washs desalination 2 ~ 3 times, period needs repeatedly to stir shredded ginger;
6. blanching: the water soaking 10min by the shredded ginger temperature after desalination being 75 DEG C, picks up and to cool in time afterwards, and cooled shredded ginger is carried out processed, take off its moisture of interior 40%;
7. soak: the shredded ginger after blanching is placed in pre-configured baste and soaks 2 ~ 3 hours, the mass ratio of described shredded ginger and baste is 2:1, and component and the quality proportioning thereof of described baste are: the different anti-hematic acid sodium 0.1 of water 65, rock sugar 13.8, edible salt 5, citric acid 8, glacial acetic acid 8, sodium pyrosulfite 0.1, D-;
8. dress altar fermentation: the shredded ginger after soaking is sub-packed in tamping compression in fermentation altar, and then sealing altar mouth with plastic sheeting, ferments 3 ~ 4 weeks in the place being positioned over aeration-drying;
9. pack warehouse-in: carried out vacuumizing packaging by the shredded ginger that obtains after fermentation, then the product after packing is immersed sterilization 2 ~ 6min in the hot water of 100 DEG C, cool in time after sterilization, qualifiedly after testing after cooling can put sale in storage.
Adopt the shredded ginger that above-described embodiment 1 ~ 3 makes, easy to carry, long shelf-life, can preserve 2 ~ 3 years under normal temperature, and its sweet and sour is moderate, delicious and crisp is tasty and refreshing, excellent taste, rate as an unsurpassed one, normal food can invigorating the spleen, appetizing increase appetite, aid digestion, promote the production of body fluid, diuresis, lead by silt stagnant, the also tool effect that keeps healthy, improve looks, prevent and cure diseases, promote longevity, value-added content of product is high, nutritious, easily allow more consumer accept.
Claims (2)
1. steep a manufacture craft for shredded ginger, it is characterized in that, concrete steps are as follows:
1. clean: select fresh, full, without the ginger block rotted, after depilator decontamination, wash away the silt on ginger block surface and other attachment with clear water, then ginger block is put into concentration be 10 ~ 15% salt solution soak 5 ~ 10 hours;
2. peel: the ginger block after cleaning is carried out decortication process, and then clean thoroughly;
3. chopping: the ginger block after decortication is cut into the uniform filament of strip, removes bruised ginger wherein after screening;
4. pickled: shredded ginger is put into pickled pond, in pickled pond, add the salt solution prepared in advance, after pickled 1 ~ 2 day, extract the salt solution that salt solution adds same concentrations again in pickled pond out, so circulate 18 ~ 20 days;
Then shredded ginger concentration be that the chlorine dioxide of 0.05 ~ 1% soaks 5 ~ 10min and carries out disinfection by 5. water logging desalination: the shredded ginger after pickled is put into the container that water is housed and washs desalination 2 ~ 3 times, period needs repeatedly to stir shredded ginger;
6. blanching: the water soaking 5 ~ 10min by the shredded ginger temperature after desalination being 70 ~ 75 DEG C, picks up and to cool in time afterwards, and cooled shredded ginger is carried out processed, take off its moisture of interior 35 ~ 40%;
7. soak: the shredded ginger after blanching is placed in pre-configured baste and soaks 2 ~ 3 hours, the mass ratio of described shredded ginger and baste is 1.5 ~ 2:1, and component and the quality proportioning thereof of described baste are: the different anti-hematic acid sodium 0.05 ~ 0.1 of water 60 ~ 70, rock sugar 10 ~ 20, edible salt 2 ~ 5, citric acid 4 ~ 8, glacial acetic acid 5 ~ 8, sodium pyrosulfite 0.05 ~ 0.1, D-;
8. dress altar fermentation: the shredded ginger after soaking is sub-packed in tamping compression in fermentation altar, and then sealing altar mouth with plastic sheeting, ferments 3 ~ 4 weeks in the place being positioned over aeration-drying;
9. pack warehouse-in: carried out vacuumizing packaging by the shredded ginger that obtain after fermentation, then by sterilization 2 ~ 6min in the hot water of the product immersion 90 ~ 100 DEG C after packing, cool in time after sterilization, qualifiedly after testing after cooling can put sale in storage.
2. a kind of manufacture craft of steeping shredded ginger according to claim 1, is characterized in that: step 4. described in brine strength be 8 ~ 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410774475.6A CN104431906A (en) | 2014-12-16 | 2014-12-16 | Process for preparing pickled shredded ginger |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410774475.6A CN104431906A (en) | 2014-12-16 | 2014-12-16 | Process for preparing pickled shredded ginger |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905189A (en) * | 2015-05-23 | 2015-09-16 | 聂洪品 | Pickled lotus root |
| CN105995779A (en) * | 2016-06-24 | 2016-10-12 | 伊犁师范学院 | Preparation method of pickled Artemisia dracunculus |
| CN106235150A (en) * | 2016-07-28 | 2016-12-21 | 覃三贵 | A kind of method for salting of Alpinia japonica (Thunb.) Miq. |
| CN106722732A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | The processing method of spicy shredded ginger |
| CN107535928A (en) * | 2017-08-25 | 2018-01-05 | 遵义市农林源食品有限公司 | A kind of equipment for making bubble ginger |
| CN108719738A (en) * | 2018-04-27 | 2018-11-02 | 山东省万兴食品有限公司 | A method of improving sushi ginger splices color and luster flavor quality deterioration |
| CN110692980A (en) * | 2019-11-19 | 2020-01-17 | 凤冈县凤源食品有限责任公司 | Pickled ginger and processing technology thereof |
| CN111743117A (en) * | 2019-03-26 | 2020-10-09 | 上海财治食品有限公司 | Preparation process of healthy enzyme pickled vegetables |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905189A (en) * | 2015-05-23 | 2015-09-16 | 聂洪品 | Pickled lotus root |
| CN104905189B (en) * | 2015-05-23 | 2018-05-18 | 荆门绿普旺高新农业股份有限公司 | A kind of bubble lotus root band |
| CN105995779A (en) * | 2016-06-24 | 2016-10-12 | 伊犁师范学院 | Preparation method of pickled Artemisia dracunculus |
| CN105995779B (en) * | 2016-06-24 | 2020-04-14 | 伊犁师范学院 | Making method of pickled artemisia annua |
| CN106235150A (en) * | 2016-07-28 | 2016-12-21 | 覃三贵 | A kind of method for salting of Alpinia japonica (Thunb.) Miq. |
| CN106722732A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | The processing method of spicy shredded ginger |
| CN107535928A (en) * | 2017-08-25 | 2018-01-05 | 遵义市农林源食品有限公司 | A kind of equipment for making bubble ginger |
| CN108719738A (en) * | 2018-04-27 | 2018-11-02 | 山东省万兴食品有限公司 | A method of improving sushi ginger splices color and luster flavor quality deterioration |
| CN111743117A (en) * | 2019-03-26 | 2020-10-09 | 上海财治食品有限公司 | Preparation process of healthy enzyme pickled vegetables |
| CN110692980A (en) * | 2019-11-19 | 2020-01-17 | 凤冈县凤源食品有限责任公司 | Pickled ginger and processing technology thereof |
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Application publication date: 20150325 |