CN105707791A - Process for pickling sweet and sour fresh ginger through two-step method - Google Patents
Process for pickling sweet and sour fresh ginger through two-step method Download PDFInfo
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- CN105707791A CN105707791A CN201610163150.3A CN201610163150A CN105707791A CN 105707791 A CN105707791 A CN 105707791A CN 201610163150 A CN201610163150 A CN 201610163150A CN 105707791 A CN105707791 A CN 105707791A
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- rhizoma zingiberis
- ginger
- sweet
- zingiberis recens
- sour
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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
Abstract
The invention provides a process for pickling sweet and sour fresh ginger through a two-step method and relates to a processing method for farm produced food. Fresh and tender ginger is selected as a main raw material, cleaned with clear water, subjected to air-drying and skin removal and then cut into ginger slices or shreds, primary pickling auxiliary materials are added, the mixture is stirred to be uniform and pre-pickled in a container, the pre-pickled ginger slices or shreds are put in a storage tank or canned bottles according to rated weight to be compacted, ginger liquid obtained after pre-pickling is filtered out for other use, mature ginger juice is added into the storage tank or the canned bottles to drown the ginger slices or shreds, then secondary pickling auxiliary materials are spread on the surfaces of the ginger slices or shreds, table vinegar is added into the storage tank or the canned bottles in proportion, the storage tank is covered with a sealing cover or the canned bottles are covered with sealing covers, and the sweet and sour fresh ginger is prickled. According to the process, the sweet and sour fresh ginger is prickled in two steps, the ginger liquid, which has a high moisture ratio and is prone to rot, generated during pre-pickling is filtered out, and then the mature ginger juice and the secondary pickling auxiliary materials are added for pickling; as a result, the concentration of effective ingredients is higher, and the sweet and sour fresh ginger is not prone to rot.
Description
Technical field
The processing method that the present invention relates to a kind of Agrifood, is related specifically to the method for salting of a kind of Rhizoma Zingiberis Recens.
Background technology
Eating Rhizoma Zingiberis Recens and can play defying age and function of tumor inhibition, because the structure of gingerol contained in Rhizoma Zingiberis Recens and diarylheptanoids is respectively provided with very strong antioxidation and effect of scavenging radical, old people often eats Rhizoma Zingiberis Recens can remove " senile plaque ".Rhizoma Zingiberis Recens also has appetite promoting and the spleen strengthening, appetitive effect, in hot summer, because human saliva, gastric secretion can reduce, thus affect appetite, if eating several Rhizoma Zingiberis Recenss ante cibum, can saliva stimulating, gastric juice and Digestive system secretion, increase gastrointestinal peristalsis, appetite stimulator, here it is the reason of " meal is not fragrant, eats Rhizoma Zingiberis Recens " that it has often been said.Under hot temperature, eat of Rhizoma Zingiberis Recens to play excitement, perspire, lower the temperature, the effect refreshed oneself.The sunstroke prevention Chinese patent medicine rendan mini-pills of Chinese tradition just contains ginger component, and its effect is exactly stomach invigorating, refresh oneself, refreshment.Scientific research finds, Rhizoma Zingiberis Recens can play the effect of some antibiotics, especially to Salmonella better effects if.Under hot temperature, food is easily subject to the pollution of antibacterial, and growth and breeding is fast, it is easy to cause acute gastroenteritis, eats a little Rhizoma Zingiberis Recens in right amount and can play preventive and therapeutic effect.Rhizoma Zingiberis Recens is additionally operable to induce sweat, and is mainly dispersing wind-cold, suitable in affection of exogenous wind-cold, headache etc., after suffering the invasion and attack wet, cold of ice and snow, water, anxious drinks it with ginger decoction, can promote blood, disperse cold-evil.Rhizoma Zingiberis Recens, except the people's inedibility to minority yin-deficiency constitution, is highly profitable to major part crowd is edible, " every day three Rhizoma Zingiberis Recens, without doctor prescribed prescription ", the saying of " four seasons eat Rhizoma Zingiberis Recens, all kinds of diseases and ailments Herba Senecionis Dianthui " so have.
Vinegar is the necessary in daily life, is typically used as flavoring agent, often drinks vinegar and can play the effect such as allaying tiredness, vessel softening.Vinegar also has: regulate the acid-base balance of blood, maintains the relatively stable of human internal environment；Help digest, be conducive to the absorption of food Middle nutrition composition；Defying age, it is suppressed that with the formation of peroxide in reduction human aging process；There is very strong sterilizing ability, it is possible to kill the staphylococcus in intestinal, escherichia coli, the sick dry bacterium of disease, halophilic bacteria etc.；Strengthen liver function, enhance metabolism；Expansion blood vessel, advantageously reduces blood pressure, it is prevented that the generation of cardiovascular disease；Strengthen renal function, have diuresis, and glucose in urine content can be reduced；Internal excess fat can be made to be changed into physical consumption fall, and promote the metabolism of sugar and protein, obesity can be prevented and treated；Possibly together with cancer-resisting substance in vinegar.The old people allowing the chronic disease patient having no appetite and taste deterioration eats a little vinegar in right amount, it is possible to modulation of appetite, improves meal situation.Action and efficacy as pickled Rhizoma Zingiberis Recens, Rhizoma Zingiberis Recens and vinegar with vinegar complements each other, and often eats, human body is highly profitable.
Rhizoma Zingiberis Recens has cultivation in China's most area, gathers in summer, autumn.Rhizoma Zingiberis Recens is typically via pickling edible or as food condiment, in the market Rhizoma Zingiberis Recens to pickle kind few, and product is added with chemical preservative, also because the reason of processing technique loses the genuineness of Rhizoma Zingiberis Recens, make freshness bad, lack tasty and refreshing sense, it is thus impossible to meet consumer demand.
Summary of the invention
The invention aims to provide a kind of and keep raw juice of ginger original flavor, the technique not needing interpolation preservative, not easily corruption, freshness tasty and refreshing, delicious two step method good, crisp to pickle sweet and sour Rhizoma Zingiberis Recens, to increase market supply, meet consumption demand.
The technique that the two step method of the present invention pickles sweet and sour Rhizoma Zingiberis Recens, selecting fresh new ginger is primary raw material, fresh new ginger is removed silt and impurity by clear water is clean, after drying, remove clothing skin, again fresh new ginger is cut into Rhizoma Zingiberis or shredded ginger, adds and once pickle adjuvant with what sugar was primary raw material, stir with Rhizoma Zingiberis or shredded ginger, Rhizoma Zingiberis or shredded ginger absorb after pickling adjuvant has Rhizoma Zingiberis Recens liquid to produce, and then Rhizoma Zingiberis is pickled in container in advance with the mixture of Rhizoma Zingiberis Recens liquid or the mixture of shredded ginger and Rhizoma Zingiberis Recens liquid；The Rhizoma Zingiberis through pickling in advance or shredded ginger is it is characterized in that or to be dispensed in Cans by rated weight and carry out compacting in basin, the Rhizoma Zingiberis Recens liquid pickled in advance is leached another use, old ginger juice is added again in basin or in Cans, old ginger juice is made to flood Rhizoma Zingiberis or shredded ginger, then spread paving on Rhizoma Zingiberis face or on shredded ginger face and pickle adjuvant with the secondary that sugar is primary raw material, add vinegar more in proportion in basin or in Cans, cover sealing lid, carry out pickling sweet and sour Rhizoma Zingiberis Recens.
In the present invention, the described time pickled in advance is at least 12 hours；Described old ginger juice is that fresh old ginger squeezes the juice produced or Rhizoma Zingiberis decocts the juice produced, when described old ginger juice is the juice that Rhizoma Zingiberis decocts generation, by juice by using after cooling down；Pickling adjuvant is sugar and Sal, and once pickle that the sugar consumption in adjuvant is fresh new ginger weight 5%～10%, the consumption of Sal is the 1%～3% of fresh new ginger weight；Secondary pickles 5%～25% that the sugar consumption in adjuvant is fresh new ginger weight, and the consumption of Sal is the 1%～3% of fresh new ginger weight；Pickle vinegar consumption is fresh new ginger weight the 2%～15% of sweet and sour Rhizoma Zingiberis Recens；Cans are vial, the seal gasket that in the sealing lid of vial, useful non-toxic material manufactures；The phase of pickling of sweet and sour Rhizoma Zingiberis Recens is more than 3 days, after warehouse-in deposits 3 days, and list marketing；The preference temperature of sweet and sour Rhizoma Zingiberis Recens long storage periods is 1-8 DEG C.
The present invention fresh new ginger by cleaning, dry, remove clothing after, do not carry out the sun and tan by the sun, be cut into Rhizoma Zingiberis or shredded ginger divides two steps to pickle.The Rhizoma Zingiberis Recens liquid moisture content produced during owing to pickling in advance is high, and gingerol contained in liquid and diarylheptanoids ratio are little, and the bactericidal action of Rhizoma Zingiberis Recens liquid is little, it is easy to corrupt, and in the Rhizoma Zingiberis Recens liquid produced when pickling in advance, the effective ingredient concentration that human body is useful is low.The present invention leaches another use the Rhizoma Zingiberis Recens liquid produced when pickling in advance, make the sweet and sour Rhizoma Zingiberis Recens pickled contained that the effective ingredient concentration that human body is useful is higher and make sweet and sour Rhizoma Zingiberis Recens not easily corrupt, the Rhizoma Zingiberis Recens liquid leached recycles after sterilization processing or concentration, or using the Rhizoma Zingiberis Recens liquid leached for producing Ginger beverage or the adjuvant as production Other Drinks.The present invention adds old ginger juice again after leaching the Rhizoma Zingiberis Recens liquid pickled in advance in basin or in Cans, described old ginger juice is that fresh old ginger squeezes the juice produced or Rhizoma Zingiberis decocts the juice produced, old ginger juice itself has bactericidal action, therefore, does not need again old ginger juice to be carried out sterilization processing；Old ginger juice is higher to the effective ingredient concentration that human body is useful, and contained gingerol and diarylheptanoids ratio are bigger, and without preservative when, the bactericidal action that old ginger juice has makes the freshness date of sweet and sour Rhizoma Zingiberis Recens longer.The present invention does not carry out fresh new ginger to tan by the sun or hot plate, and can keep the fresh and alive state of fresh new ginger, bright color, and ginger component will not run off, and Rhizoma Zingiberis Recens effect will not weaken, and crisp tasty and refreshing and delicious；When pickling, old ginger juice submergence Rhizoma Zingiberis or shredded ginger, prevent Rhizoma Zingiberis Recens corrupt, the sweet and sour Rhizoma Zingiberis Recens canned food produced does not need to add chemical preservative, as long as maintenance bottle cap sealing, Sucus Zingberis is not made to evaporate, in the cold storage environment of 1～8 DEG C freshness-retained more than 10 months, so, market all can there is fresh and tender sweet and sour Rhizoma Zingiberis Recens supply throughout the year.
The present invention only uses Sal, sugar, monosodium glutamate and vinegar to be adjuvant in sweet and sour Rhizoma Zingiberis Recens, and without other spice and condiment, can make sweet and sour Rhizoma Zingiberis Recens good taste, and food is not minded for a long time.
The present invention is eventually adding vinegar in the process pickling sweet and sour Rhizoma Zingiberis Recens, it is possible to reducing the neutralization extent of reaction of vinegar and Sal, the freshness making vinegar is unaffected, and vinegar role is bigger, so that the consumption of vinegar reduces, to reduce production cost.
The invention has the beneficial effects as follows: sweet and sour Rhizoma Zingiberis Recens divides two steps to pickle, producing when pickling in advance, moisture content is high, hold putrefactive Rhizoma Zingiberis Recens liquid elimination, add old ginger juice and secondary is pickled adjuvant and pickled, make the sweet and sour Rhizoma Zingiberis Recens pickled contained that the effective ingredient concentration that human body is useful is higher and make sweet and sour Rhizoma Zingiberis Recens not easily corrupt, Rhizoma Zingiberis or shredded ginger not being hotted plate, can keep the fresh and alive state of fresh new ginger, ginger component will not run off, Rhizoma Zingiberis Recens effect will not weaken, and crisp tasty and refreshing and delicious；Develop the process technology of a kind of fresh and live agricultural product, after commercial applications, it is possible to expand the planting scale of Rhizoma Zingiberis Recens, increase farmers' income, meanwhile, for a kind of genuineness of market offer, without chemical preservative, the good and wholesome sweet and sour Rhizoma Zingiberis Recens product of mouthfeel, consumption demand is met.
Detailed description of the invention
Embodiment 1Selecting the fresh and tender great Jiang in Shandong gathered for 6～October is primary raw material, remove branch bar, fibrous root, insect pest part and part of going mouldy, with every 1000kg-5000kg for process unit, after fresh new ginger is cleaned removal silt and impurity by clear water, drying in the shade under field conditions (factors) 20-30 hour, it is water stain to remove epidermis, the epidermis making fresh new ginger reaches drying regime and interior body or fresh and alive state, at this moment, the clothing skin of Rhizoma Zingiberis Recens is the floating state in pine just, again Rhizoma Zingiberis Recens is sent into air classifier, utilize wind-force that the clothing skin of Rhizoma Zingiberis Recens is separated；Then the fresh new ginger after removal clothing skin is cut into Rhizoma Zingiberis or Rhizoma Zingiberis Recens silk, add and once pickle adjuvant with what sugar was primary raw material, stir with Rhizoma Zingiberis or shredded ginger, Rhizoma Zingiberis or shredded ginger absorb after pickling adjuvant has Rhizoma Zingiberis Recens liquid to produce, then Rhizoma Zingiberis is pickled in container in advance with the mixture of Rhizoma Zingiberis Recens liquid or the mixture of shredded ginger and Rhizoma Zingiberis Recens liquid, the time pickled in advance is at least 12 hours, Rhizoma Zingiberis through pickling in advance or shredded ginger are carried out compacting in basin, the Rhizoma Zingiberis Recens liquid pickled in advance is leached another use, old ginger juice is added again in basin, old ginger juice is made to flood Rhizoma Zingiberis or Rhizoma Zingiberis Recens silk, then spread paving on Rhizoma Zingiberis face or on shredded ginger face and pickle adjuvant with the secondary that sugar is primary raw material, vinegar is added again in proportion in basin, cover sealing lid, carry out pickling sweet and sour Rhizoma Zingiberis Recens.Described old ginger juice is that fresh old ginger squeezes the juice produced or Rhizoma Zingiberis decocts the juice produced, when old ginger juice is the juice that Rhizoma Zingiberis decocts generation, by juice by using after cooling down；Pickling adjuvant is sugar and Sal, and once pickle that the sugar consumption in adjuvant is fresh new ginger weight 5%～10%, the consumption of Sal is the 1%～3% of fresh new ginger weight；Secondary pickles 5%～25% that the sugar consumption in adjuvant is fresh new ginger weight, and the consumption of Sal is the 1%～3% of fresh new ginger weight；Pickle vinegar consumption is fresh new ginger weight the 2%～15% of sweet and sour Rhizoma Zingiberis Recens.In the present embodiment, the basin storing sweet and sour Rhizoma Zingiberis Recens is fresh storage pot, fresh storage pot is made up of can body and cover, the outer wall of fresh storage pot is installed heat insulation layer, can body has filter press plate, on filter press plate, distribution has filtrate hole, interlayer is arranged at the bottom of can body, on interlayer dividing plate, distribution has liquid-leadage hole, sweet and sour Rhizoma Zingiberis Recens is placed in can body, filter press plate covers on sweet and sour Rhizoma Zingiberis Recens, the gravity utilizing filter press plate makes Rhizoma Zingiberis or shredded ginger be immersed in Rhizoma Zingiberis Recens juice, in can body below filter press plate, space constitutes Zhu Jiang district, in can body above filter press plate, space constitutes upper wet seal area, interlayer bottom can body constitutes lower wet seal area, there is liquid interface to pick out in lower wet seal area, liquid interface is had back to access on the top of upper wet seal area, can body has temperature sensor；Outer at fresh storage pot is with cooling back installation, cooling back installation includes circulating pump, cooler and circulation pipe, when the temperature in fresh storage pot is more than 8 DEG C, start circulating pump and cooler runs, the Rhizoma Zingiberis Recens juice of lower wet seal area in fresh storage pot is made to be drawn by circulating pump, cooled down by cooler, Rhizoma Zingiberis Recens juice after cooling returns to the upper wet seal area in fresh storage pot again through circulation pipe, Rhizoma Zingiberis Recens juice after cooling substituted for the Rhizoma Zingiberis Recens juice in wet seal area, then go downstream entrance Zhu Jiang district, replace the Rhizoma Zingiberis Recens juice in Zhu Jiang district, by Rhizoma Zingiberis Recens juice circulating between fresh storage pot and peripheral circulation chiller, the temperature in fresh storage pot is made to reduce, when the temperature in fresh storage pot is reduced to 1 DEG C, stop circulating pump and cooler, keep the temperature in fresh storage pot between 1-8 DEG C.The sweet and sour Rhizoma Zingiberis Recens of the present embodiment phase of pickling in fresh storage pot is more than 3 days, and sweet and sour Rhizoma Zingiberis Recens can be stored more than 10 months time in fresh storage pot, during sale, takes out sweet and sour Rhizoma Zingiberis Recens from fresh storage pot in batches, is dispensed in Cans list marketing.
Embodiment 2Pickle on the basis of sweet and sour Rhizoma Zingiberis Recens in embodiment 1, the mixture of Rhizoma Zingiberis and Rhizoma Zingiberis Recens liquid or the mixture of shredded ginger and Rhizoma Zingiberis Recens liquid are by after pickling in advance, the Rhizoma Zingiberis Recens liquid pickled in advance is leached another use, Rhizoma Zingiberis through pickling in advance or shredded ginger are dispensed in Cans by rated weight and carry out compacting, the Rhizoma Zingiberis Recens liquid pickled in advance is leached another use, old ginger juice is added again in Cans, old ginger juice is made to flood Rhizoma Zingiberis or Rhizoma Zingiberis Recens silk, then spread paving on Rhizoma Zingiberis face or on shredded ginger face and pickle adjuvant with the secondary that sugar is primary raw material, vinegar is added again in proportion in Cans, cover sealing lid, carry out pickling sweet and sour Rhizoma Zingiberis Recens.Described adjuvant of pickling is sugar and Sal, and once pickle that the sugar consumption in adjuvant is fresh new ginger weight 5%～10%, the consumption of Sal is the 1%～3% of fresh new ginger weight；Secondary pickles 5%～25% that the sugar consumption in adjuvant is fresh new ginger weight, and the consumption of Sal is the 1%～3% of fresh new ginger weight；Pickle vinegar consumption is fresh new ginger weight the 2%～15% of sweet and sour Rhizoma Zingiberis Recens.In the present embodiment, described Cans are vial, the seal gasket that in the sealing lid of vial, useful non-toxic material manufactures；Described rated weight includes 100 grams, 200 grams, 300 grams, 500 grams, 1000 grams, 2500 grams and 5000 grams, wherein, the sweet and sour Rhizoma Zingiberis Recens canned food of conduct that dispensed loading amount is 100 grams, 200 grams, 300 grams and 500 grams is sold, and the conduct sweet and sour Rhizoma Zingiberis Recens in bulk that dispensed loading amount is 1000 grams, 2500 grams and 5000 grams is sold.The phase of pickling of sweet and sour Rhizoma Zingiberis Recens is more than 3 days, after warehouse-in deposits 3 days, and list marketing；The preference temperature of sweet and sour Rhizoma Zingiberis Recens long storage periods is 1-8 DEG C.
The sweet and sour Rhizoma Zingiberis Recens canned food good seal of above-described embodiment, Sucus Zingberis will not volatilization loss, make Rhizoma Zingiberis Recens be immersed in all the time in Sucus Zingberis, deposit at the cold preservation storehouse of 1～8 DEG C, freshness date, can be annual to the fresh and tender sweet and sour Rhizoma Zingiberis Recens food of market supply up to more than 10 months, meets consumption demand.
Claims (8)
1. the technique that two step method pickles sweet and sour Rhizoma Zingiberis Recens, selecting fresh new ginger is primary raw material, fresh new ginger is removed silt and impurity by clear water is clean, after drying, remove clothing skin, again fresh new ginger is cut into Rhizoma Zingiberis or shredded ginger, adds and once pickle adjuvant with what sugar was primary raw material, stir with Rhizoma Zingiberis or shredded ginger, Rhizoma Zingiberis or shredded ginger absorb after pickling adjuvant has Rhizoma Zingiberis Recens liquid to produce, and then Rhizoma Zingiberis is pickled in container in advance with the mixture of Rhizoma Zingiberis Recens liquid or the mixture of shredded ginger and Rhizoma Zingiberis Recens liquid；The Rhizoma Zingiberis through pickling in advance or shredded ginger is it is characterized in that or to be dispensed in Cans by rated weight and carry out compacting in basin, the Rhizoma Zingiberis Recens liquid pickled in advance is leached another use, old ginger juice is added again in basin or in Cans, old ginger juice is made to flood Rhizoma Zingiberis or shredded ginger, then spread paving on Rhizoma Zingiberis face or on shredded ginger face and pickle adjuvant with the secondary that sugar is primary raw material, add vinegar more in proportion in basin or in Cans, cover sealing lid, carry out pickling sweet and sour Rhizoma Zingiberis Recens.
2. two step method according to claim 1 pickles the technique of sweet and sour Rhizoma Zingiberis Recens, it is characterized in that the described time pickled in advance is at least 12 hours.
3. the technique that two step method according to claim 1 pickles sweet and sour Rhizoma Zingiberis Recens, it is characterized in that described old ginger juice is that fresh old ginger squeezes the juice produced or Rhizoma Zingiberis decocts the juice produced, when described old ginger juice is the juice that Rhizoma Zingiberis decocts generation, by juice by using after cooling down.
4. two step method according to claim 1 pickles the technique of sweet and sour Rhizoma Zingiberis Recens, it is characterized in that pickling adjuvant is sugar and Sal, and once pickle that the sugar consumption in adjuvant is fresh new ginger weight 5%～10%, the consumption of Sal is the 1%～3% of fresh new ginger weight；Secondary pickles 5%～25% that the sugar consumption in adjuvant is fresh new ginger weight, and the consumption of Sal is the 1%～3% of fresh new ginger weight.
5. two step method according to claim 1 pickles the technique of sweet and sour Rhizoma Zingiberis Recens, it is characterized in that pickling vinegar consumption is fresh new ginger weight the 2%～15% of sweet and sour Rhizoma Zingiberis Recens.
6. two step method according to claim 1 pickles the technique of sweet and sour Rhizoma Zingiberis Recens, it is characterized in that Cans are vial, the seal gasket that in the sealing lid of vial, useful non-toxic material manufactures.
7. two step method according to claim 1 pickles the technique of sweet and sour Rhizoma Zingiberis Recens, it is characterized in that the phase of pickling of sweet and sour Rhizoma Zingiberis Recens is more than 3 days, after warehouse-in deposits 3 days, and list marketing.
8. two step method according to claim 1 pickles the technique of sweet and sour Rhizoma Zingiberis Recens, it is characterized in that the preference temperature of sweet and sour Rhizoma Zingiberis Recens long storage periods is 1-8 DEG C.
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| CN106307272A (en) * | 2016-08-23 | 2017-01-11 | 俞华 | Manufacturing method of tender sliced ginger |
| CN112293702A (en) * | 2020-11-23 | 2021-02-02 | 九江鸿立食品有限公司 | Production process of sweet and sour ginger |
| CN113768154A (en) * | 2021-09-26 | 2021-12-10 | 河南臻旭生物科技有限公司 | Ginger juice paste and preparation method thereof |
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| CN104996943A (en) * | 2015-07-06 | 2015-10-28 | 衢州市煜鑫农产品加工技术开发有限公司 | Sugar and vinegar fresh ginger production technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106307272A (en) * | 2016-08-23 | 2017-01-11 | 俞华 | Manufacturing method of tender sliced ginger |
| CN112293702A (en) * | 2020-11-23 | 2021-02-02 | 九江鸿立食品有限公司 | Production process of sweet and sour ginger |
| CN113768154A (en) * | 2021-09-26 | 2021-12-10 | 河南臻旭生物科技有限公司 | Ginger juice paste and preparation method thereof |
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Application publication date: 20160629 |