CN105249358A - Special and instant fresh ginger pickles and preparation method thereof - Google Patents
Special and instant fresh ginger pickles and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the field of processing of pickled food and particularly relates to special and instant fresh ginger pickles and a preparation method thereof. According to the preparation method, fresh ginger is taken as a main ingredient and processed in a series of steps, so that the prepared instant fresh ginger pickles are special in color, fragrance and flavor and also have the efficacy of regulating the spleen and the stomach. The preparation method comprises steps as follows: peeling and gingerol removal of fresh ginger, addition of seasonings for pickling and special flavor pickling; specifically, the fresh ginger serving as the main ingredient is subjected to peeling and gingerol removal processing; seasonings including tangerine peel and hawthorn fruit vinegar and brown sugar which have the function of regulating the spleen and the stomach are added to the fresh ginger subjected to peeling and gingerol removal for pickling; finally, special flavor pickling is performed; the tangerine peel and hawthorn fruit vinegar in the seasonings is a special product. The special and instant fresh ginger pickles have the function of regulating the spleen and the stomach, no artificially synthesized preservative or essence is added, loss of nutritional ingredients in the fresh ginger is effectively avoided, and the special and instant fresh ginger pickles taste unique and are a good instant pickle product.
Description
Technical field
The present invention mainly belongs to cure foods manufacture field, is specifically related to a kind of characteristic ginger and pickles and preparation method thereof.
Background technology
Ginger, has another name called ginger, is perennial herb, its out-of-shape.Ginger, except containing except much starch, also contains multivitamin, gingerol, volatile oil.Wherein, contain more than 60 kind to human body beneficiating ingredient in volatile oil, due to the existence of these compositions, ginger can be used as diaphoretic, prevention ailment said due to cold or exposure, treatment cough etc.Meanwhile, ginger can stimulate gastric mucosa, causes vasomotor center and orthosympathetic reflex excitation, stimulates circulation, rouse oneself stomach function, reaches stomach invigorating, pain relieving, antipyretic effect.
In the making of pickles in sight, ginger often adds as batching by traditional handicraft, little is major ingredient making and pickles with ginger, even if the indivedual patent disclosure method of the instant processing of ginger, but still it is general to there is mouthfeel, without shortcomings such as bright characteristics, is difficult to the favor being subject to consumer, therefore, needing exploitation badly a kind of can be that major ingredient is prepared and the ginger of characteristic local flavor and pickles with ginger.
Ginger has extraordinary health-care efficacy, but traditional ginger product is often due to excessively peppery, and can not accept by some consumers, acid in ginger mainly comes from the gingerol in ginger, if too much edible, a large amount of gingerols can stimulate kidney in RE process, and produces " getting angry " symptoms such as dry, pharyngalgia, constipation; Therefore how reducing the gingerol in ginger product, to make more consumer buy ginger product, is the problem needing solution badly.Known, in ginger, the regularity of distribution of gingerol is: in new ginger, gingerol content is less than gingerol content in old ginger, and in ginger peel gingerol content higher than gingerol content in ginger meat.
Summary of the invention
In order to solve the problem, the invention provides a kind of characteristic ginger and pickles and preparation method thereof, it is major ingredient with ginger that object is to provide a kind of, most of acid of ginger is eliminated by a series of technological means, pickle by adding conditioning product simultaneously, and local flavor is pickled, for ginger of the present invention and pickles add the local flavor of unique look, and ginger of the present invention and pickles have effect of stomach invigorating.
The present invention is achieved by the following technical solutions:
A kind of characteristic ginger and pickles preparation method, described preparation method take ginger as major ingredient, carries out a series of process to ginger, makes the ginger of preparation and pickles not only characteristic in color, smell and taste, and has effect of function of spleen and stomach regulating.
Further, described preparation method comprise ginger peeling de-peppery, add conditioning product and to pickle and local flavor pickles step.
Further, described preparation method is specifically: take ginger as major ingredient, first the de-peppery process of peeling is carried out to ginger, then by de-for peeling peppery after ginger carry out adding conditioning product and pickle, describedly add conditioning product to pickle step be add to have dried orange peel Hawthorn Vinegar and the brown sugar of function of spleen and stomach regulating effect, finally carry out local flavor and pickle; Dried orange peel Hawthorn Vinegar in wherein said conditioning product is tailor-make product.
Further, the preparation method of described dried orange peel Hawthorn Vinegar is: by weight, prepare 10-15 part dried orange peel, 2-4 part hawthorn, 15-20 part rice vinegar, 8-12 part yellow rice wine, 4-10 part salt, the dried orange peel of above-mentioned weight portion, hawthorn, rice vinegar, yellow rice wine and salt are stirred, places 10-15h, then boiling 20-40min, filter, the filtrate obtained and described dried orange peel Hawthorn Vinegar.
Further, described preparation method specifically comprises the steps:
(1) ginger peeling is de-peppery: get 20-250 part ginger and clean, described ginger is fresh tender ginger, removes ginger peel, is cut into the ginger splices that thickness is 0.1-0.2cm; Then described ginger splices is carried out de-peppery; The de-peppery step of described ginger peeling is specially: be soaked in water described ginger splices 3-5 days, and in immersion process, every day changes water 2-3 time, pulled out by described ginger splices and airing 1-2 days after the most of pungent in described ginger splices to be removed;
(2) add conditioning product to pickle: the ginger splices after the de-peppery process of step (1) peeling is put into altar, adds 0.5-3 part salt, 10-30 part dried orange peel Hawthorn Vinegar, stir evenly, pickle 2-3 days, then pull out and airing; Ginger splices after above-mentioned process is put into new empty altar, and add 5-130 part brown sugar and continue to pickle, total salting period is 2-5 days;
(3) local flavor is pickled: in the ginger splices after step (2) process, add 0.3-0.5 part petal, and by stirring, described petal is evenly distributed in altar, sealing altar mouth carries out local flavor and pickles, and the time that described local flavor is pickled is greater than 3 days, obtains described ginger and pickles;
(4) pack: pack, vacuum seal, high temperature sterilization, make finished product.
Further, described step (3) is pickled for adding petal, and described petal is any one in rose petal, sweet osmanthus petal or Jasmine petal.
A kind of characteristic ginger and pickles, prepare according to described a kind of characteristic ginger and pickles preparation method, described characteristic ginger and pickles comprise following weight ratio raw material: ginger 20-250 part, 0.5-3 part salt, the special dried orange peel Hawthorn Vinegar of 10-30 part, brown sugar 5-130 part, petal 0.3-0.5 part, described petal is any one in roseleaf, sweet osmanthus petal or Jasmine petal.
Further, by weight, the raw materials of described special dried orange peel Hawthorn Vinegar comprises: 10-15 part dried orange peel, 2-4 part hawthorn, 15-20 part rice vinegar, 8-12 part yellow rice wine, 4-10 part salt.
Advantage of the present invention is:
(1) a kind of characteristic ginger provided by the invention and pickles can be instant, and the present invention removes most of pungent of ginger containing the higher ginger peel of the less new fresh and tender ginger of gingerol, removal gingerol content and the step such as de-peppery by choosing, it is fresh and crisp that the characteristic ginger prepared and pickles have fragrant in taste, the feature that pungent is little, overcomes the shortcoming that ordinary student ginger products can not be accepted by consumers in general because of too pungent;
(2) the dried orange peel Hawthorn Vinegar added in preparation process of the present invention utilizes dried orange peel, hawthorn and rice vinegar for primary raw material, and the dried orange peel Hawthorn Vinegar that these three kinds of primary raw material collocation obtain has strong taste, promotes digestion and the effect of appetizing of promoting the production of body fluid; Ginger natively have aid digestion, improve a poor appetite and the function of stomach invigorating, arranged in pairs or groups together with ginger by dried orange peel Hawthorn Vinegar, the effect of its stomach strengthening and digestion promoting is strengthened further, makes this product become a kind of novel appetizing and pickles.Have aid digestion, improve a poor appetite and the function such as stomach invigorating;
(3) petal that the present invention adds takes from rose, any one in sweet osmanthus or Jasmine, even if the ginger pickles of the present invention that are added to of these three kinds of flowers add colored fragrant local flavor, simultaneously, the category of these three kinds of flowers is not chosen arbitrarily, wherein: containing 300 various chemical components in rose, as the alcohol of fragrance, aldehyde, aliphatic acid, phenol and containing the oil of essence and fat, normal edible rose goods can play soft liver and to wake up stomach, have a respite and invigorate blood circulation, effect of beautifying face and moistering lotion, ginger has oxidation resistant effect simultaneously, the edible effect can playing health care to human body of both collocation, sweet osmanthus nutrition is very abundant, medical value is high, it is warm in nature, there is the function of stomach invigorating, warm stomach and alleviating pain, warming spleen and stomach for dispelling cold, Jasmine have regulate the flow of vital energy, open strongly fragrant, close in effect, digesting and assimilating of stomach can be promoted, alleviate stomachache, add stomach invigorating effect that sweet osmanthus or Jasmine and ginger acting in conjunction can strengthen ginger of the present invention and pickles.Meanwhile, ginger provided by the invention and pickles do not add anticorrisive agent and the essence of any Prof. Du Yucang, are the pickles of a nutrient health.
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of a kind of characteristic ginger and pickles.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is explained in further detail.Should be appreciated that specific embodiment described herein only for explaining the present invention, being not intended to limit the present invention.
On the contrary, the present invention is contained any by the substituting of making on marrow of the present invention and scope of defining of claim, amendment, equivalent method and scheme.Further, in order to make the public have a better understanding to the present invention, in hereafter details of the present invention being described, detailedly describe some specific detail sections.Do not have the description of these detail sections can understand the present invention completely for a person skilled in the art yet.
Embodiment 1
A kind of characteristic ginger and pickles preparation method, described preparation method take ginger as major ingredient, carries out a series of process to ginger, makes the ginger of preparation and pickles not only characteristic in color, smell and taste, and has effect of function of spleen and stomach regulating; Described preparation method comprise ginger peeling de-peppery, add conditioning product and to pickle and local flavor pickles step (as shown in Figure 1); Described preparation method is specifically: take ginger as major ingredient, first the de-peppery process of peeling is carried out to ginger, then by de-for peeling peppery after ginger carry out adding conditioning product and pickle, describedly add conditioning product to pickle step be add to have dried orange peel Hawthorn Vinegar and the brown sugar of function of spleen and stomach regulating effect, finally carry out local flavor and pickle; Dried orange peel Hawthorn Vinegar in wherein said conditioning product is tailor-make product.
The preparation method of described dried orange peel Hawthorn Vinegar is: by weight, prepare 10 parts of dried orange peels, 2 portions of hawthorn, 15 portions of rice vinegars, 8 portions of yellow rice wine, 4 portions of salt, the dried orange peel of above-mentioned weight portion, hawthorn, rice vinegar, yellow rice wine and salt are stirred, place 10-15h, then boiling 20-40min, filters, the filtrate obtained and described dried orange peel Hawthorn Vinegar; In the preparation process of described dried orange peel Hawthorn Vinegar, do not add bubble and send out dried orange peel, but use rice vinegar to be sent out by dried orange peel bubble by placing 10-15h with yellow rice wine, and rice vinegar is all absolutely necessary with the interpolation of yellow rice wine, wherein rice vinegar can be amusing appetizing, improve a poor appetite, promote salivary secretion and improve gastric acidity, contributing to digesting and assimilating; Yellow rice wine has the effect of relaxing the muscles and stimulate the blood circulation with increasing stomach absorption, and both add together can increase the effect that dried orange peel Hawthorn Vinegar regulates taste, and the better acid of taste is felt well tempting, and taste is better; Preparation process selects boiling means, not only the beneficiating ingredient in dried orange peel, hawthorn fully can be extracted, and after boiling 20-40min, the dried orange peel Hawthorn Vinegar obtained is further concentrated, and being conducive to follow-up ginger slice, to add conditioning product curing process tasty better.
A kind of characteristic ginger and pickles preparation method specifically comprise the steps:
(1) ginger peeling is de-peppery: get 20 portions of gingers and clean, described ginger is fresh tender ginger, removes ginger peel, is cut into the ginger splices that thickness is 0.1-0.2cm; Then described ginger splices is carried out de-peppery; The de-peppery step of described ginger peeling is specially: be soaked in water by described ginger splices 3 days, in immersion process, every day changes water 2 times, after the most of pungent in described ginger splices to be removed, described ginger splices is pulled out also airing 1 day;
(2) add conditioning product to pickle: the ginger splices after the de-peppery process of step (1) peeling is put into altar, adds 0.5 portion of salt, 10 parts of dried orange peel Hawthorn Vinegars, stir evenly, pickle 2 days, then pull out and airing; Ginger splices after above-mentioned process is put into new empty altar, and add 5 portions of brown sugar and continue to pickle, total salting period is 2-5 days; The described conditioning product that add pickle the dried orange peel Hawthorn Vinegar and brown sugar that refer to and add and have function of spleen and stomach regulating effect;
(3) local flavor is pickled: in the ginger splices after step (2) process, add 0.3 part of rose petal, and by stirring, petal is evenly distributed in altar, sealing altar mouth carries out local flavor and pickles, and the time that described local flavor is pickled is 3 days, obtains described ginger and pickles;
(4) pack: pack, vacuum seal, high temperature sterilization, make finished product.
Four steps of described characteristic ginger and pickles preparation method are not interchangeable.First, must pass through step (1) and remove the pungent of ginger, and then add conditioning product and pickle, both orders are not interchangeable, because according to this order, add conditioning product and pickle in step the composition entering into ginger and could be retained better; Simultaneously, local flavor is pickled step and can not be adjusted forward, local flavor is pickled in step and is added petal, mouthfeel and the local flavor of ginger of the present invention and pickles have been enriched in the interpolation of petal, if petal salting period is long, then its fragrance can slowly scatter and disappear, and nutritional labeling also can be lost, so local flavor pickles step, be merely able to before packaging step.
A kind of characteristic ginger and pickles, prepare according to described a kind of characteristic ginger and pickles preparation method, described characteristic ginger and pickles comprise following weight ratio raw material: 20 parts, ginger, 0.5 portion of salt, 10 parts of special dried orange peel Hawthorn Vinegar, 5 parts, brown sugar, 0.3 part, petals, described petal is rose petal.
The raw materials of described special dried orange peel Hawthorn Vinegar comprises: 10 portions of dried orange peels, 2 portions of hawthorn, 15 portions of rice vinegars, 8 portions of yellow rice wine, 4 portions of salt.
Containing 300 various chemical components in rose, as the alcohol of fragrance, aldehyde, aliphatic acid, phenol and containing the oil of essence and fat, normal edible rose goods can play soft liver and to wake up stomach, have a respite and invigorate blood circulation, effect of beautifying face and moistering lotion, simultaneously ginger has oxidation resistant effect, and both arrange in pairs or groups the edible effect can playing health care to human body.
Embodiment 2
A kind of characteristic ginger and pickles preparation method, described preparation method take ginger as major ingredient, a series of process is carried out to ginger, make the ginger of preparation and pickles not only characteristic in color, smell and taste, and there is effect of function of spleen and stomach regulating, it is de-peppery that described preparation method comprises ginger peeling, add conditioning product to pickle and local flavor pickles step (as shown in Figure 1), described preparation method is specifically: take ginger as major ingredient, first the de-peppery process of peeling is carried out to ginger, then by de-for peeling peppery after ginger carry out adding conditioning product and pickle, describedly add conditioning product to pickle step be add to have dried orange peel Hawthorn Vinegar and the brown sugar of function of spleen and stomach regulating effect, finally carry out local flavor to pickle, dried orange peel Hawthorn Vinegar in wherein said conditioning product is tailor-make product.
The preparation method of described dried orange peel Hawthorn Vinegar is: by weight, prepare 15 parts of dried orange peels, 4 portions of hawthorn, 20 portions of rice vinegars, 12 portions of yellow rice wine, 10 portions of salt, the dried orange peel of above-mentioned weight portion, hawthorn, rice vinegar, yellow rice wine and salt are stirred, place 10-15h, then boiling 20-40min, filters, the filtrate obtained and described dried orange peel Hawthorn Vinegar.
A kind of characteristic ginger and pickles preparation method, described preparation method specifically comprises the steps:
(1) ginger peeling is de-peppery: get 250 portions of gingers and clean, described ginger is fresh tender ginger, removes ginger peel, is cut into the ginger splices that thickness is 0.1-0.2cm; Then described ginger splices is carried out de-peppery; The de-peppery step of described ginger peeling is specially: be soaked in water by described ginger splices 5 days, in immersion process, every day changes water 3 times, after the most of pungent in described ginger splices to be removed, described ginger splices is pulled out also airing 2 days;
(2) add conditioning product to pickle: the ginger splices after the de-peppery process of step (1) peeling is put into altar, adds 3 portions of salt, 30 parts of dried orange peel Hawthorn Vinegars, stir evenly, pickle 3 days, then pull out and airing; Ginger splices after above-mentioned process is put into new empty altar, and add 130 portions of brown sugar and continue to pickle, total salting period is 5 days;
(3) local flavor is pickled: in the ginger splices after step (2) process, add 0.5 part of sweet osmanthus petal, and by stirring, described petal is evenly distributed in altar, sealing altar mouth carries out local flavor and pickles, and the time that described local flavor is pickled is 4 days, obtains described ginger and pickles;
(4) pack: pack, vacuum seal, high temperature sterilization, make finished product.
A kind of characteristic ginger and pickles, prepare according to described a kind of characteristic ginger and pickles preparation method, described characteristic ginger and pickles comprise following weight ratio raw material: 250 parts, ginger, 3 portions of salt, 0 part of special dried orange peel Hawthorn Vinegar, 130 parts, brown sugar, 0.5 part, petal, described petal is sweet osmanthus petal.
Sweet osmanthus nutrition is very abundant, and medical value is high, and it is warm in nature, and have the function of stomach invigorating, warm stomach and alleviating pain, warming spleen and stomach for dispelling cold, interpolation sweet osmanthus and ginger acting in conjunction can strengthen stomach invigorating effect of ginger of the present invention and pickles.
By weight, the raw materials of described special dried orange peel Hawthorn Vinegar comprises: 15 portions of dried orange peels, 4 portions of hawthorn, 20 portions of rice vinegars, 12 portions of yellow rice wine, 10 portions of salt.
Embodiment 3
Only difference is compared with embodiment 1:
A kind of characteristic ginger and pickles preparation method specifically comprise the steps:
(1) ginger peeling is de-peppery: get 100 portions of gingers and clean, described ginger is fresh tender ginger, removes ginger peel, is cut into the ginger splices that thickness is 0.1-0.2cm; Then described ginger splices is carried out de-peppery; The de-peppery step of described ginger peeling is specially: be soaked in water by described ginger splices 3 days, in immersion process, every day changes water 2 times, after the most of pungent in described ginger splices to be removed, described ginger splices is pulled out also airing 1 day;
(2) add conditioning product to pickle: the ginger splices after the de-peppery process of step (1) peeling is put into altar, adds 2.0 portions of salt, 20 parts of dried orange peel Hawthorn Vinegars, stir evenly, pickle 2 days, then pull out and airing; Ginger splices after above-mentioned process is put into new empty altar, and add 60 portions of brown sugar and continue to pickle, total salting period is 2-5 days;
(3) local flavor is pickled: in the ginger splices after step (2) process, add 0.4 part of Jasmine petal, and by stirring, petal is evenly distributed in altar, sealing altar mouth carries out local flavor and pickles, and the time that described local flavor is pickled is 3 days, obtains described ginger and pickles;
(4) pack: with embodiment 1.
A kind of characteristic ginger and pickles, prepare according to described a kind of characteristic ginger and pickles preparation method, described characteristic ginger and pickles comprise following weight ratio raw material: 100 parts, ginger, 2.0 portions of salt, 20 parts of special dried orange peel Hawthorn Vinegar, 60 parts, brown sugar, 0.4 part, petals, described petal is Jasmine petal.
The raw materials of described special dried orange peel Hawthorn Vinegar comprises: 10 portions of dried orange peels, 2 portions of hawthorn, 15 portions of rice vinegars, 8 portions of yellow rice wine, 4 portions of salt.
Jasmine have regulate the flow of vital energy, open strongly fragrant, close in effect, digesting and assimilating of stomach can be promoted, alleviate stomachache, add effect that Jasmine and ginger acting in conjunction can strengthen the adjustment taste of ginger of the present invention and pickles.
Embodiment 4
Only difference is compared with embodiment 1:
A kind of vinosity ginger and pickles preparation method specifically comprise the steps:
(1) ginger peeling: get 20 portions of gingers and clean, described ginger is fresh tender ginger, removes ginger peel, is cut into the ginger splices that thickness is 0.1-0.2cm; The present embodiment does not carry out de-peppery to ginger, the product of preparation retains the acid of ginger, and the product prepared of the present embodiment designs for the consumer of the peculiar pungent of eating ginger;
(2) add conditioning product to pickle: with embodiment 1;
(3) local flavor is pickled: in the ginger splices after step (2) process, add 10-15 part white wine, and sealing altar mouth carries out local flavor and pickles, and the time that described local flavor is pickled is 3 days, obtains described ginger and pickles; Different from embodiment 1, the present embodiment does not add petal, but adds white wine, and object is the taste in order to better retain wine;
(4) pack: with embodiment 1.
A kind of characteristic ginger and pickles, prepare according to described a kind of characteristic ginger and pickles preparation method, described characteristic ginger and pickles comprise following weight ratio raw material: 20 parts, ginger, 0.5 portion of salt, 10 parts of special dried orange peel Hawthorn Vinegars, 5 parts, brown sugar, white wine 10-15 part.
The raw materials of described special dried orange peel Hawthorn Vinegar comprises: 10 portions of dried orange peels, 2 portions of hawthorn, 15 portions of rice vinegars, 8 portions of yellow rice wine, 4 portions of salt.
Vinosity ginger prepared by the present embodiment and pickles, remain the acid of ginger, and simultaneously local flavor is pickled step and added white wine, the fragrance of addition white wine, the product vinosity drifting fragrance of acquisition, the micro-comfortable mouth of mouthfeel.
Claims (8)
1. characteristic ginger and a pickles preparation method, is characterized in that, described preparation method take ginger as major ingredient, carries out a series of process to ginger, makes the ginger of preparation and pickles not only characteristic in color, smell and taste, and have effect of function of spleen and stomach regulating.
2. characteristic ginger according to claim 1 and pickles preparation method, is characterized in that, described preparation method comprise ginger peeling de-peppery, add conditioning product and to pickle and local flavor pickles step.
3. characteristic ginger according to claim 2 and pickles preparation method, it is characterized in that, described preparation method is specifically: take ginger as major ingredient, first the de-peppery process of peeling is carried out to ginger, then by de-for peeling peppery after ginger carry out adding conditioning product and pickle, describedly add conditioning product to pickle step be add to have dried orange peel Hawthorn Vinegar and the brown sugar of function of spleen and stomach regulating effect, finally carry out local flavor and pickle; Dried orange peel Hawthorn Vinegar in wherein said conditioning product is tailor-make product.
4. a kind of characteristic ginger and pickles preparation method according to claim 3, it is characterized in that, the preparation method of described dried orange peel Hawthorn Vinegar is: by weight, prepare 10-15 part dried orange peel, 2-4 part hawthorn, 15-20 part rice vinegar, 8-12 part yellow rice wine, 4-10 part salt, stir the dried orange peel of above-mentioned weight portion, hawthorn, rice vinegar, yellow rice wine and salt, place 10-15h, then boiling 20-40min, filters, the filtrate obtained and described dried orange peel Hawthorn Vinegar.
5. a kind of characteristic ginger and pickles preparation method according to claim 3 or 4, it is characterized in that, described preparation method specifically comprises the steps:
(1) ginger peeling is de-peppery: get 20-250 part ginger and clean, described ginger is fresh tender ginger, removes ginger peel, is cut into the ginger splices that thickness is 0.1-0.2cm; Then described ginger splices is carried out de-peppery; The de-peppery step of described ginger peeling is specially: be soaked in water described ginger splices 3-5 days, and in immersion process, every day changes water 2-3 time, pulled out by described ginger splices and airing 1-2 days after the most of pungent in described ginger splices to be removed;
(2) add conditioning product to pickle: the ginger splices after the de-peppery process of step (1) peeling is put into altar, adds 0.5-3 part salt, 10-30 part dried orange peel Hawthorn Vinegar, stir evenly, pickle 2-3 days, then pull out and airing; Ginger splices after above-mentioned process is put into new empty altar, and add 5-130 part brown sugar and continue to pickle, total salting period is 2-5 days;
(3) local flavor is pickled: in the ginger splices after step (2) process, add 0.3-0.5 part petal, and by stirring, described petal is evenly distributed in altar, sealing altar mouth carries out local flavor and pickles, and the time that described local flavor is pickled is greater than 3 days, obtains described ginger and pickles;
(4) pack: pack, vacuum seal, high temperature sterilization, make finished product.
6. a kind of characteristic ginger and pickles preparation method according to claim 3, it is characterized in that, described step (3) is pickled for adding petal, and described petal is any one in rose petal, sweet osmanthus petal or Jasmine petal.
7. a characteristic ginger and pickles, prepare according to the described a kind of characteristic ginger of one of claim 1-6 and pickles preparation method, it is characterized in that, described characteristic ginger and pickles comprise following weight ratio raw material: ginger 20-250 part, 0.5-3 part salt, the special dried orange peel Hawthorn Vinegar of 10-30 part, brown sugar 5-130 part, petal 0.3-0.5 part, described petal is any one in roseleaf, sweet osmanthus petal or Jasmine petal.
8. characteristic ginger according to claim 7 and pickles, is characterized in that, by weight, the raw materials of described special dried orange peel Hawthorn Vinegar comprises: 10-15 part dried orange peel, 2-4 part hawthorn, 15-20 part rice vinegar, 8-12 part yellow rice wine, 4-10 part salt.
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| CN107509914A (en) * | 2017-05-21 | 2017-12-26 | 曲靖师范学院 | A kind of ginger takes off peppery technique |
| CN109198148A (en) * | 2018-11-21 | 2019-01-15 | 铜陵市佘家贡姜厂 | A kind of preparation method of digesting and appetizing ginger splices |
| CN109259149A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing method of aromatic flavour soy preserved ginger |
| CN109259148A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing technology of sauced ginger splices |
| CN109259147A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of processing method of warm stomach improving eyesight ginger |
| CN109259150A (en) * | 2018-09-28 | 2019-01-25 | 铜陵市佘家贡姜厂 | A kind of pickling process of nutrition appetizing ginger |
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