CN105815715A - Preparation method of sauced sliced ginger - Google Patents
Preparation method of sauced sliced ginger Download PDFInfo
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- CN105815715A CN105815715A CN201610251929.0A CN201610251929A CN105815715A CN 105815715 A CN105815715 A CN 105815715A CN 201610251929 A CN201610251929 A CN 201610251929A CN 105815715 A CN105815715 A CN 105815715A
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- rhizoma zingiberis
- sauced
- zingiberis
- dried
- container
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Abstract
The invention discloses a preparation method of sauced sliced ginger. The preparation method comprises the following steps: (1) selecting raw materials; (2) washing, peeling and slicing; (3) salting; and (4) saucing. According to the sliced ginger prepared by the method disclosed by the invention, the spicy taste of the sliced ginger is removed, and a delicious and sweet flavor is also added through saucing of light soy sauce, so that the taste is enriched.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method of a kind of sauced Rhizoma Zingiberis.
Background technology
Rhizoma Zingiberis Recens refers to the tuber stem of ginger.Warm in nature, its distinctive " gingerol " can stimulating gastrointestinal mucosa, make gastrointestinal redness, digestion power strengthens, can effectively treat eat cold and cool food and too much cause abdominal distention, suffer from abdominal pain, suffer from diarrhoea, vomiting etc..After eating Rhizoma Zingiberis Recens, people has the sensation of body heat, this is because it can distend the blood vessels, blood circulation accelerate, promote with pore open, the most unnecessary torrid zone can be walked, the most internal pathogenic bacteria, cold together taken out of.When health has eaten cold and cool thing, it is subject to drench with rain or stay in air-conditioned room long afterwards, has eaten Rhizoma Zingiberis Recens and just can eliminate in time because human body is trembled with fear the various discomforts remake.But due to its spicy, therefore make flavoring agent traditionally and used.The comparison being fabricated to other products is rare.
Summary of the invention
For above-mentioned, it is an object of the invention to provide the preparation method of a kind of sauced Rhizoma Zingiberis.
The present invention adopts the technical scheme that:
The preparation method of a kind of sauced Rhizoma Zingiberis, comprises the following steps:
(1) material choice: select a new fresh ginger block big, that quality is delicate and make raw material；
(2) washing, remove the peel, cut into slices: the Rhizoma Zingiberis Recens block just chosen is cleaned, the Rhizoma Zingiberis Recens block clear water of Cortex Zingiberis of pruning is cleaned, is drained away the water by Cortex Zingiberis of pruning, the Rhizoma Zingiberis that stripping and slicing 6-8 is thick；
(3) salting: poured into by Rhizoma Zingiberis in container, adds the edible salt of its weight 10-15%, stirs, and pickles 10-14 hour, and the moisture gone out by salting is poured out, and Rhizoma Zingiberis dries in the air to half-dried；
(4) saucing: dried by container, puts into half-dried Rhizoma Zingiberis, then pours light soy sauce in container into, and the amount poured into, till flooding Rhizoma Zingiberis, seals 3-5 days, obtains sauced Rhizoma Zingiberis.
The invention have the advantage that Rhizoma Zingiberis prepared by the inventive method not remove only the acid of Rhizoma Zingiberis, also add the local flavor of fresh fragrant and sweet U.S. through light soy sauce saucing, abundant mouthfeel of knowing clearly.
Detailed description of the invention
Below embodiments of the invention are described in detail, so that advantages and features of the invention can be easier to be readily appreciated by one skilled in the art, thus protection scope of the present invention are made apparent clear and definite defining.
Embodiment 1
The preparation method of a kind of sauced Rhizoma Zingiberis, comprises the following steps:
(1) material choice: select a new fresh ginger block big, that quality is delicate and make raw material；
(2) washing, remove the peel, cut into slices: the Rhizoma Zingiberis Recens block just chosen is cleaned, the Rhizoma Zingiberis Recens block clear water of Cortex Zingiberis of pruning is cleaned, is drained away the water by Cortex Zingiberis of pruning, the Rhizoma Zingiberis of stripping and slicing 6 thickness；
(3) salting: poured into by Rhizoma Zingiberis in container, adds the edible salt of its weight 10%, stirs, and pickles 10 hours, and the moisture gone out by salting is poured out, and Rhizoma Zingiberis dries in the air to half-dried；
(4) saucing: dried by container, puts into half-dried Rhizoma Zingiberis, then pours light soy sauce in container into, and the amount poured into, till flooding Rhizoma Zingiberis, seals 3 days, obtains sauced Rhizoma Zingiberis.
Embodiment 2
The preparation method of a kind of sauced Rhizoma Zingiberis, comprises the following steps:
(1) material choice: select a new fresh ginger block big, that quality is delicate and make raw material；
(2) washing, remove the peel, cut into slices: the Rhizoma Zingiberis Recens block just chosen is cleaned, the Rhizoma Zingiberis Recens block clear water of Cortex Zingiberis of pruning is cleaned, is drained away the water by Cortex Zingiberis of pruning, the Rhizoma Zingiberis of stripping and slicing 7 thickness；
(3) salting: poured into by Rhizoma Zingiberis in container, adds the edible salt of its weight 12.5%, stirs, and pickles 12 hours, and the moisture gone out by salting is poured out, and Rhizoma Zingiberis dries in the air to half-dried；
(4) saucing: dried by container, puts into half-dried Rhizoma Zingiberis, then pours light soy sauce in container into, and the amount poured into, till flooding Rhizoma Zingiberis, seals 4 days, obtains sauced Rhizoma Zingiberis.
Embodiment 3
The preparation method of a kind of sauced Rhizoma Zingiberis, comprises the following steps:
(1) material choice: select a new fresh ginger block big, that quality is delicate and make raw material；
(2) washing, remove the peel, cut into slices: the Rhizoma Zingiberis Recens block just chosen is cleaned, the Rhizoma Zingiberis Recens block clear water of Cortex Zingiberis of pruning is cleaned, is drained away the water by Cortex Zingiberis of pruning, the Rhizoma Zingiberis of stripping and slicing 8 thickness；
(3) salting: poured into by Rhizoma Zingiberis in container, adds the edible salt of its weight 15%, stirs, and pickles 14 hours, and the moisture gone out by salting is poured out, and Rhizoma Zingiberis dries in the air to half-dried；
(4) saucing: dried by container, puts into half-dried Rhizoma Zingiberis, then pours light soy sauce in container into, and the amount poured into, till flooding Rhizoma Zingiberis, seals 5 days, obtains sauced Rhizoma Zingiberis.
Claims (1)
1. the preparation method of a sauced Rhizoma Zingiberis, it is characterised in that comprise the following steps:
(1) material choice: select a new fresh ginger block big, that quality is delicate and make raw material；
(2) washing, remove the peel, cut into slices: the Rhizoma Zingiberis Recens block just chosen is cleaned, the Rhizoma Zingiberis Recens block clear water of Cortex Zingiberis of pruning is cleaned, is drained away the water by Cortex Zingiberis of pruning, the Rhizoma Zingiberis that stripping and slicing 6-8 is thick；
(3) salting: poured into by Rhizoma Zingiberis in container, adds the edible salt of its weight 10-15%, stirs, and pickles 10-14 hour, and the moisture gone out by salting is poured out, and Rhizoma Zingiberis dries in the air to half-dried；
(4) saucing: dried by container, puts into half-dried Rhizoma Zingiberis, then pours light soy sauce in container into, and the amount poured into, till flooding Rhizoma Zingiberis, seals 3-5 days, obtains sauced Rhizoma Zingiberis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610251929.0A CN105815715A (en) | 2016-04-21 | 2016-04-21 | Preparation method of sauced sliced ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610251929.0A CN105815715A (en) | 2016-04-21 | 2016-04-21 | Preparation method of sauced sliced ginger |
Publications (1)
| Publication Number | Publication Date |
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| CN105815715A true CN105815715A (en) | 2016-08-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610251929.0A Pending CN105815715A (en) | 2016-04-21 | 2016-04-21 | Preparation method of sauced sliced ginger |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307272A (en) * | 2016-08-23 | 2017-01-11 | 俞华 | Manufacturing method of tender sliced ginger |
| CN107319442A (en) * | 2017-07-28 | 2017-11-07 | 铜陵白姜发展有限责任公司 | A kind of preparation method of soy preserved ginger |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061848A (en) * | 2006-04-27 | 2007-10-31 | 赵保云 | Method of producing convenient vegetable dish including eight kinds of rare materials |
| CN102461825A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Sauce processing method of fresh ginger |
| CN105124498A (en) * | 2015-08-25 | 2015-12-09 | 铜陵白姜发展有限责任公司 | Sauced white ginger production technology |
-
2016
- 2016-04-21 CN CN201610251929.0A patent/CN105815715A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061848A (en) * | 2006-04-27 | 2007-10-31 | 赵保云 | Method of producing convenient vegetable dish including eight kinds of rare materials |
| CN102461825A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Sauce processing method of fresh ginger |
| CN105124498A (en) * | 2015-08-25 | 2015-12-09 | 铜陵白姜发展有限责任公司 | Sauced white ginger production technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307272A (en) * | 2016-08-23 | 2017-01-11 | 俞华 | Manufacturing method of tender sliced ginger |
| CN107319442A (en) * | 2017-07-28 | 2017-11-07 | 铜陵白姜发展有限责任公司 | A kind of preparation method of soy preserved ginger |
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Application publication date: 20160803 |
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| WD01 | Invention patent application deemed withdrawn after publication |