CN104757487A - Strawberry spicy pickled ginger and preparation method thereof - Google Patents

Abstract

The invention discloses strawberry spicy pickled ginger, which is prepared from the following raw materials, by weight: 300-310 parts of fresh tender ginger, 25-30 parts of Chinese toon, 1-1.2 parts of red date vinegar, 40-45 parts of strawberry juice, 20-23 parts of catsup, 9-10 parts of paprika, 7-7.5 parts of liquor, 2-2.5 pars of radix bupleuri, 1.3-1.7 parts of herba lagotis, 1.6-2 parts of ginkgo leaf, 3-4 parts of garlic clove, 2-2.7 parts of pomegranate seed, 11-13 parts of pod pepper, 22-23 parts of salt, and a proper amount of water. The pickled ginger in the invention has a strawberry fragrance and a spicy fragrance, is delicious to eat, and can be used as an appetizer. The auxiliary materials, such as Chinese toon, red date vinegar, and catsup, are reasonable in matching and processing, have abundant and comprehensive nutrition, and are beneficial for health. Furthermore, the pickled ginger contains extracted solutions of herba lagotis and ginkgo leaf, which have better health-care and have functions of clearing heat, clearing the lung, and suppressing cough.

Description

Strawberry fragrant pungent bubble ginger and preparation method thereof

Technical field

The present invention relates to kimchi foodstuffs manufacture field, mainly a kind of strawberry fragrant pungent bubble ginger and preparation method thereof.

Background technology

Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.

Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, the pickles that present market is common fragrance be mostly the fragrance of traditional auxiliary spice there is no the pickles of special fruital fragrance, flowery odour or some other local flavors; And in the inherent pickled pickles process in prior art field, because the content of sugar or wine or salt is disproportionate, and affect quality and the taste of pickles entirety, easily destroy pickles.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.

Ginger, taste is pungent, slightly warm in nature, enters spleen, stomach, lung channel; There is inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, effect of removing toxic substances.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of strawberry fragrant pungent bubble ginger and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of strawberry fragrant pungent bubble ginger, is characterized in that, be made up of the raw material of following weight portion:

New fresh and tender tender ginger 300-310, Chinese toon bud 25-30, jujube vinegar 1-1.2, strawberry juice 40-45, catsup 20-23, paprika 9-10, white wine 7-7.5, radix bupleuri 2-2.5, Lagotis glauca 1.3-1.7, ginkgo leaf 1.6-2, garlic clove 3-4, pomegranate seed 2-2.7, capsicum annum fasciculatum 11-13, salt 22-23 and water are appropriate.

The preparation method of described a kind of strawberry fragrant pungent bubble ginger, is characterized in that, comprise the following steps:

(1) radix bupleuri, Lagotis glauca, ginkgo leaf are mixed, by 4-5 water water extraction doubly, cross leaching Chinese traditional medicine water extract;

(2) after being cleaned by new fresh and tender tender ginger, be cut into sheet, the tenderer tender ginger of sheet is placed on blanching 4-5 minute in 50 DEG C of-55 DEG C of water, put into cold water and cool after pulling out, after cooling, taking-up is shone and is drained away the water under the sun;

(3) Chinese toon bud is added the heating of 3-4 times of water to boil, well-donely crosses leaching soup afterwards, simultaneously by strawberry juice, catsup with jujube vinegar mix and blend together with, heating is concentrated, gets concentrate and leaves standstill and cool;

(4) in the pot without oil, appropriate water (the glass capsulation tank size depending on salted vegetables) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 and the soup of step 3 is poured into after water boils, the concentrate of white wine, salt and step 3 is poured into after boiling 5-7 minute again, continue after stirring evenly to pour paprika, capsicum annum fasciculatum into, after again boiling, computing time continues heating 15-20 minute, closes fire afterwards, mixes well into pickling liquid after being put into thoroughly cooling;

(5) after pomegranate seed being cleaned, dry stir-fry in dry pot, binds up with gauze into flavor pack after frying perfume (or spice);

(6) ginger splices step 2 obtained is placed in glass capsulation tank together with garlic clove, finally at distance tank

Till during 2 cun, mouth, the flavor pack of step 5 is also put in glass capsulation tank simultaneously, then compress with stone, finally the pickling liquid of step 4 is poured in glass capsulation tank, until flood ginger splices, finally cover tightly sealing of lid tank mouth, then glass capsulation tank is placed in refrigerator and ferments about 2-3 days.

Ginger pickles of the present invention first have employed before pickled processing protects crisp technique, first ginger is placed on blanching 4-5 minute in 50 DEG C of-55 DEG C of water, put into cold water after pulling out to cool, take out to shine under the sun after cooling and drain away the water, the crisp mode of this guarantor makes ginger pickles of the present invention when edible, have crisp strength.

Lagotis glauca is antipyretic; Medicine for calming liver and calming endopathic wind; Return lung; Liver Channel; There is effect of removing heat from the lung to relieve cough.

Ginkgo leaf, taste is sweet, bitter, puckery, flat.The thoughts of returning home, lung channel.There is effect of relievining asthma of astringing the lung of living.

Advantage of the present invention is:

Bubble ginger of the present invention has strawberry fruital taste, also has pungent simultaneously, edible delicious, can be used to appetizing; Rationally, nutrition is more comprehensively abundant, to healthy useful, has the extract of Chinese herbal medicine Lagotis glauca, ginkgo leaf in addition in the present invention, has good health in the collocation processing of auxiliary material Chinese toon bud, jujube vinegar, catsup etc., energy heat-clearing, removing heat from the lung to relieve cough.

Detailed description of the invention

A kind of strawberry fragrant pungent bubble ginger, be made up of the raw material of following weight portion:

New fresh and tender tender ginger 300-310, Chinese toon bud 25-30, jujube vinegar 1-1.2, strawberry juice 40-45, catsup 20-23, paprika 9-10, white wine 7-7.5, radix bupleuri 2-2.5, Lagotis glauca 1.3-1.7, ginkgo leaf 1.6-2, garlic clove 3-4, pomegranate seed 2-2.7, capsicum annum fasciculatum 11-13, salt 22-23 and water are appropriate.

A preparation method for strawberry fragrant pungent bubble ginger, comprises the following steps:

(1) radix bupleuri, Lagotis glauca, ginkgo leaf are mixed, by 4-5 water water extraction doubly, cross leaching Chinese traditional medicine water extract;

(2) after being cleaned by new fresh and tender tender ginger, be cut into sheet, the tenderer tender ginger of sheet is placed on blanching 4-5 minute in 50 DEG C of-55 DEG C of water, put into cold water and cool after pulling out, after cooling, taking-up is shone and is drained away the water under the sun;

(3) Chinese toon bud is added the heating of 3-4 times of water to boil, well-donely crosses leaching soup afterwards, simultaneously by strawberry juice, catsup with jujube vinegar mix and blend together with, heating is concentrated, gets concentrate and leaves standstill and cool;

(4) in the pot without oil, appropriate water (the glass capsulation tank size depending on salted vegetables) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 and the soup of step 3 is poured into after water boils, the concentrate of white wine, salt and step 3 is poured into after boiling 5-7 minute again, continue after stirring evenly to pour paprika, capsicum annum fasciculatum into, after again boiling, computing time continues heating 15-20 minute, closes fire afterwards, mixes well into pickling liquid after being put into thoroughly cooling;

(5) after pomegranate seed being cleaned, dry stir-fry in dry pot, binds up with gauze into flavor pack after frying perfume (or spice);

(6) ginger splices step 2 obtained is placed in glass capsulation tank together with garlic clove, finally at distance tank

Till during 2 cun, mouth, the flavor pack of step 5 is also put in glass capsulation tank simultaneously, then compress with stone, finally the pickling liquid of step 4 is poured in glass capsulation tank, until flood ginger splices, finally cover tightly sealing of lid tank mouth, then glass capsulation tank is placed in refrigerator and ferments about 2-3 days.

Claims (2)

1. a strawberry fragrant pungent bubble ginger, is characterized in that, be made up of the raw material of following weight portion:

New fresh and tender tender ginger 300-310, Chinese toon bud 25-30, jujube vinegar 1-1.2, strawberry juice 40-45, catsup 20-23, paprika 9-10, white wine 7-7.5, radix bupleuri 2-2.5, Lagotis glauca 1.3-1.7, ginkgo leaf 1.6-2, garlic clove 3-4, pomegranate seed 2-2.7, capsicum annum fasciculatum 11-13, salt 22-23 and water are appropriate.

2. the preparation method of a kind of strawberry according to claim 1 fragrant pungent bubble ginger, is characterized in that, comprise the following steps:

(1) radix bupleuri, Lagotis glauca, ginkgo leaf are mixed, by 4-5 water water extraction doubly, cross leaching Chinese traditional medicine water extract;

(2) after being cleaned by new fresh and tender tender ginger, be cut into sheet, the tenderer tender ginger of sheet is placed on blanching 4-5 minute in 50 DEG C of-55 DEG C of water, put into cold water and cool after pulling out, after cooling, taking-up is shone and is drained away the water under the sun;

(3) Chinese toon bud is added the heating of 3-4 times of water to boil, well-donely crosses leaching soup afterwards, simultaneously by strawberry juice, catsup with jujube vinegar mix and blend together with, heating is concentrated, gets concentrate and leaves standstill and cool;

(4) in the pot without oil, appropriate water (the glass capsulation tank size depending on salted vegetables) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 and the soup of step 3 is poured into after water boils, the concentrate of white wine, salt and step 3 is poured into after boiling 5-7 minute again, continue after stirring evenly to pour paprika, capsicum annum fasciculatum into, after again boiling, computing time continues heating 15-20 minute, closes fire afterwards, mixes well into pickling liquid after being put into thoroughly cooling;

(5) after pomegranate seed being cleaned, dry stir-fry in dry pot, binds up with gauze into flavor pack after frying perfume (or spice);

(6) ginger splices step 2 obtained is placed in glass capsulation tank together with garlic clove, finally at distance tank

Till during 2 cun, mouth, the flavor pack of step 5 is also put in glass capsulation tank simultaneously, then compress with stone, finally the pickling liquid of step 4 is poured in glass capsulation tank, until flood ginger splices, finally cover tightly sealing of lid tank mouth, then glass capsulation tank is placed in refrigerator and ferments about 2-3 days.