CN106579161A - Making method of pickled tender ginger - Google Patents
Making method of pickled tender ginger Download PDFInfo
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- CN106579161A CN106579161A CN201510678989.6A CN201510678989A CN106579161A CN 106579161 A CN106579161 A CN 106579161A CN 201510678989 A CN201510678989 A CN 201510678989A CN 106579161 A CN106579161 A CN 106579161A
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Abstract
The invention discloses a making method of pickled tender ginger. The making method comprises the following steps of taking fresh ginger, thoroughly cleaning the taken fresh ginger, and airing the cleaned ginger on fine days for 2-3 days or airing the cleaned ginger on cloudy days for 3-4 days until ginger peels are corrugated so as to obtain A products; cleaning the A products with Baijiu of 45-55 degrees, then adding spice which is 2-3% of the quantity of the fresh ginger, performing uniform mixing, and performing loading into a jar so as to obtain C products; adding a soy sauce to the C products until the level of the added soy sauce is higher than the surface of the fresh ginger so as to obtain D products; and adding Baijiu of 45-55 degrees, which is 4-6% of the quantity of the D products, into the D products, performing sealing, after 8-12 days, stirring the materials in the jar, then performing soaking for 23-27 days, taking out the soaked ginger, and performing filling so as to obtain pickled tender ginger. The made pickled tender ginger is pure in sourness, rich in taste, moderate in acidity, free from hot taste, good in brittleness, good in mouth feel, short in fermentation period and simple in technology, and raw materials are easy to obtain.
Description
Technical field
The present invention relates to a kind of manufacture method of bubble son Rhizoma Zingiberis Recens, belongs to food technology field.
Technical background
Rhizoma Zingiberis Recenss have plantation in the most area of China, and resource is extremely wide, and its acrid in the mouth is peppery, slightly warm in nature, include gingerol,
U.S. alcohol, gingerol, volatile oil and multivitamin and mineral.Rhizoma Zingiberis Recens in addition to it can increase the delicious food of dish as flavoring agent and condiment,
Also it is put into the row of state-promulgated pharmacopoeia, the beneficial body that can be used as medicine, salubrity, beauty, health care, life lengthening, prevents and cures diseases, in China's proverb
There is the good reputation of " early eating three Rhizoma Zingiberis Recens, be better than and drink ginseng soup " and " winter eats the Radix Raphani summer and eats Rhizoma Zingiberis Recens, prescribes without doctor " in language.Bubble
Dish is the fermented vegetable food of Chinese tradition, is to add the adjuvants such as spice in certain density salt solution to carry out soaking fermentation, by
Microflora fermentation based on lactic acid bacteria is made so as to which acidity reaches 0.3%-0.8%.In the process, based on lactate fermentation, while
Less yeast and acetic acid bacteria can also carry out weaker alcohol fermentation and acetic fermentation, form unique local flavor.
Young Rhizoma Zingiberis Recens after pickled and seasoning, are having kind of a special local flavor, and many people can be considered as a kind of common garnishes and eat,
Now the common bubble son Rhizoma Zingiberis Recens in market usually only use vinegar system in manufacturing process, so made by bubble son Rhizoma Zingiberis Recens it is very sour and also pungent
Taste.And prior art is made when steeping young Rhizoma Zingiberis Recens, through prolonged fermentation, for a long time fermentation the brittleness of young Rhizoma Zingiberis Recens need to be caused bad,
Meanwhile, when prior art makes bubble young Rhizoma Zingiberis Recens, the ratio control of the amount of wine or salt or sugar or spice it is bad, make made by the young Rhizoma Zingiberis Recens of bubble
Mouthfeel is bad.Additionally, be to avoid or mitigate abnormal flavour when making the young Rhizoma Zingiberis Recens of bubble with existing method, can usually add adding of eliminating the unusual smell
Plus agent, add additive although to ensure that the local flavor of the young Rhizoma Zingiberis Recens of bubble, but long-term consumption is unfavorable to human body.
The content of the invention：
It is an object of the present invention to provide a kind of manufacture method of bubble son Rhizoma Zingiberis Recens.Made bubble son's Rhizoma Zingiberis Recens tart flavour is pure, and flavour is strong,
Mild acidity, without acid, fragility is good, in good taste, and fermentation period is short, and raw material is easy to get, process is simple.
To solve above-mentioned technical problem, the present invention employs the following technical solutions realization：A kind of manufacture method of bubble son Rhizoma Zingiberis Recens, according under
Stating step is carried out：
Step one：Fresh ginger is taken, is cleaned, fine day shines 2-3 days or 3-4 days cloudy day, until Cortex Zingiberiss corrugation, obtains A product；
Step 2：A product are cleaned with the Chinese liquor of 45-55 degree, the spice with Rhizoma Zingiberis Recenss amount 2-3% is added, is mixed, fill altar, obtain C
Product；
Step 3：Soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, D product is obtained；
Step 4：The 45-55 degree Chinese liquor of D product amounts 4-6% is added in D product, altar is turned in sealing after 8-12 days, then soaks 23-27
My god, to take out, fill is obtained final product.
In the manufacture method of aforesaid bubble son Rhizoma Zingiberis Recens, preferably carry out as steps described below：
Step one：Fresh ginger is taken, is cleaned, fine day shines 2-3 days or 3-4 days cloudy day, until Cortex Zingiberiss corrugation, obtains A product；
Step 2：A product are cleaned with 50 degree of Chinese liquor, the spice with Rhizoma Zingiberis Recenss amount 2.5% is added, is mixed, fill altar, obtain C product；
Step 3：Soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, D product is obtained；
Step 4：50 degree of Chinese liquor of D product amount 5% are added in D product, altar is turned in sealing after 10 days, then is soaked 25 days, is taken out,
Fill, obtains final product.
In the manufacture method of aforesaid bubble son Rhizoma Zingiberis Recens, the spice described in step 2 is calculated by weight, the parts of 0.5-0.6 containing Pericarpium Zanthoxyli, and eight
Angle 0.5-0.6 parts, crystal sugar 5-6 parts and vinegar 5-6 parts.
In the manufacture method of the young Rhizoma Zingiberis Recens of aforesaid bubble, the spice described in step 2 is calculated by weight, anistree containing 0.55 part of Pericarpium Zanthoxyli
0.55 part, 5.5 parts of 5.5 parts of crystal sugar and vinegar.
Applicant's processing technology young to Rhizoma Zingiberis Recens (pickled) has carried out prolonged numerous studies.It has been found that being carried out to Rhizoma Zingiberis Recens (pickled) son with vinegar
Rhizoma Zingiberis Recens (pickled) made by immersion is young, though fragility is good, so made by Rhizoma Zingiberis Recens (pickled) it is young very sour.Applicant later fermentation by way of,
That is Rhizoma Zingiberis Recens son upper surface salting again, add water sealing and fermenting, and it is young to make Rhizoma Zingiberis Recens (pickled), so made by Rhizoma Zingiberis Recens (pickled) son, though acidity is moderate, it is crisp
Property is bad, and has abnormal flavour.Applicant Jing many experiments find that addition Rhizoma Zingiberis Recens son measures 2.5% spice in Rhizoma Zingiberis Recens son, then in Rhizoma Zingiberis Recens son
Soy sauce is added until it floods Rhizoma Zingiberis Recens son surface；Be subsequently adding 5% 50 degree of Chinese liquor, seal, made by the young not only fragility of Rhizoma Zingiberis Recens (pickled) it is good,
Acidity is also moderate, and in good taste, free from extraneous odour.
In addition, inventor also has found during the technical study for making the young Rhizoma Zingiberis Recens of bubble, in manufacture method of the present invention, it is not necessary to
Any additive for eliminating the unusual smell of addition, produced bubble son's Rhizoma Zingiberis Recens tart flavour is pure, and flavour is strong, mild acidity, free from extraneous odour,
Without acid.
Compared with prior art, the bubble son's Rhizoma Zingiberis Recens tart flavour made by the inventive method is pure, and flavour is strong, mild acidity, without pungent
Taste, fragility is good, in good taste, and fermentation period is short, and raw material is easy to get, process is simple.
Applicant carried out following experiments, the provable present invention is with effective effect；
Experimental example 1.Sensory evaluation
1. project is tasted
The young Rhizoma Zingiberis Recens 1 of bubble：Young Rhizoma Zingiberis Recens are steeped made by the present invention, is made by embodiment 1；
The young Rhizoma Zingiberis Recens 2 of bubble：Commercially available bubble son Rhizoma Zingiberis Recens.
2. standards of grading：Carried out the bubble son that tastes estovers Jiang Jinhang be a series of by taste panel (10 veteran personnel) to examine
Evaluation is examined, investigation project (total 3) and standards of grading (10 points of total score) are the following is, 1 is shown in Table.
The evaluation criterion of table 1
3. result, is shown in Table 2.
The Analyses Methods for Sensory Evaluation Results of table 2 compares
As shown in Table 2, it is excellent in the organoleptic quality of the young Rhizoma Zingiberis Recens of bubble made by the inventive method, from color and luster, taste, abnormal smells from the patient, fragility
Aspect is favored by tester, and overall merit is even more and is higher by young 2.9 points of the Rhizoma Zingiberis Recens of sale bubble on market, therefore made by the inventive method
The quality each side of the young Rhizoma Zingiberis Recens of bubble are preferable.
Invention is further described with reference to embodiment, but is not intended as the foundation limited the present invention.
Specific embodiment：
Embodiment 1.
A kind of manufacture method of bubble son Rhizoma Zingiberis Recens, is carried out in the steps below：
1st, fresh ginger is taken, is cleaned, the cloudy day shines 3 days, until Cortex Zingiberiss corrugation, obtains A product；
2nd, A product are cleaned with 50 degree of Chinese liquor, adds the spice with Rhizoma Zingiberis Recenss amount 2.5%, mixed, fill altar, obtain C product；
3rd, soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, obtains D product；
4th, 50 degree of Chinese liquor of D product amount 5% are added in D product, altar is turned in sealing after 10 days, then is soaked 25 days, is taken out, and is filled
Dress, obtains final product.
Spice described in step 2 is made up of Pericarpium Zanthoxyli 0.55kg, anistree 0.55kg, crystal sugar 5.5kg and vinegar 5.5kg.
Embodiment 2.
A kind of manufacture method of bubble son Rhizoma Zingiberis Recens, is carried out in the steps below：
1st, fresh ginger is taken, is cleaned, fine day shines 2 days, until Cortex Zingiberiss corrugation, obtains A product；
2nd, A product are cleaned with 55 degree of Chinese liquor, adds the spice with Rhizoma Zingiberis Recenss amount 3%, mixed, fill altar, obtain C product；
3rd, soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, obtains D product；
4th, 55 degree of Chinese liquor of D product amount 6% are added in D product, altar is turned in sealing after 12 days, then is soaked 27 days, is taken out, and is filled
Dress, obtains final product.
Spice described in step 2 is made up of Pericarpium Zanthoxyli 0.5kg, anistree 0.5kg, crystal sugar 5kg and vinegar 5kg.
Embodiment 3.
A kind of manufacture method of bubble son Rhizoma Zingiberis Recens, is carried out in the steps below：
1st, fresh ginger is taken, is cleaned, fine day shines 3 days, until Cortex Zingiberiss corrugation, obtains A product；
2nd, A product are cleaned with 45 degree of Chinese liquor, adds the spice with Rhizoma Zingiberis Recenss amount 2%, mixed, fill altar, obtain C product；
3rd, soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, obtains D product；
4th, 45 degree of Chinese liquor of D product amount 4% are added in D product, altar is turned in sealing after 8 days, then is soaked 23 days, is taken out, fill,
Obtain final product.
Spice described in step 2 is made up of Pericarpium Zanthoxyli 0.6kg, anistree 0.6kg, crystal sugar 6kg and vinegar 6kg.
Claims (4)
1. the manufacture method of the young Rhizoma Zingiberis Recens of a kind of bubble, it is characterised in that：Carry out as steps described below：
(1) fresh ginger is taken, is cleaned, fine day shines 2-3 days or the cloudy day shines 3-4 days, until Cortex Zingiberiss corrugation, obtains A product；
(2) A product are cleaned with the Chinese liquor of 45-55 degree, adds the spice with Rhizoma Zingiberis Recenss amount 2-3%, mixed, fill altar, obtain C product；
(3) soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, obtains D product；
(4) the 45-55 degree Chinese liquor of D product amounts 4-6% is added in D product, altar is turned in sealing after 8-12 days, then is soaked 23-27 days,
Take out, fill is obtained final product.
2. the manufacture method for steeping young Rhizoma Zingiberis Recens as claimed in claim 1, it is characterised in that：Carry out as steps described below：
(1) fresh ginger is taken, is cleaned, fine day shines 2-3 days or 3-4 days cloudy day, until Cortex Zingiberiss corrugation, obtains A product；
(2) A product are cleaned with 50 degree of Chinese liquor, adds the spice with Rhizoma Zingiberis Recenss amount 2.5%, mixed, fill altar, obtain C product；
(3) soy sauce is added to C kinds, until soy sauce floods Rhizoma Zingiberis Recenss surface, obtains D product；
(4) 50 degree of Chinese liquor of D product amount 5% are added in D product, altar is turned in sealing after 10 days, then is soaked 25 days, is taken out, fill,
Obtain final product.
3. the manufacture method for steeping young Rhizoma Zingiberis Recens as claimed in claim 1 or 2, it is characterised in that：Spice described in step (2) is by weight
Calculating, the parts of 0.5-0.6 containing Pericarpium Zanthoxyli, anistree 0.5-0.6 parts, crystal sugar 5-6 parts and vinegar 5-6 parts.
4. the manufacture method for steeping young Rhizoma Zingiberis Recens as claimed in claim 3, it is characterised in that：Spice described in step (2) is calculated by weight,
It is anistree 0.55 part containing 0.55 part of Pericarpium Zanthoxyli, 5.5 parts of 5.5 parts of crystal sugar and vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510678989.6A CN106579161A (en) | 2015-10-19 | 2015-10-19 | Making method of pickled tender ginger |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510678989.6A CN106579161A (en) | 2015-10-19 | 2015-10-19 | Making method of pickled tender ginger |
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| CN106579161A true CN106579161A (en) | 2017-04-26 |
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| CN201510678989.6A Pending CN106579161A (en) | 2015-10-19 | 2015-10-19 | Making method of pickled tender ginger |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535929A (en) * | 2017-08-25 | 2018-01-05 | 遵义市农林源食品有限公司 | A kind of preparation method for steeping young ginger |
| CN111616339A (en) * | 2020-07-07 | 2020-09-04 | 余庆县农家人绿色食品开发有限公司 | Preparation method of pickled ginger |
| CN111631369A (en) * | 2020-07-18 | 2020-09-08 | 四川民福记食品有限公司 | Leaf mustard low-salt pottery jar pickling processing technology |
-
2015
- 2015-10-19 CN CN201510678989.6A patent/CN106579161A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535929A (en) * | 2017-08-25 | 2018-01-05 | 遵义市农林源食品有限公司 | A kind of preparation method for steeping young ginger |
| CN107535929B (en) * | 2017-08-25 | 2021-05-28 | 绍兴柯桥韩丝针纺有限公司 | Making method of pickled tender ginger |
| CN111616339A (en) * | 2020-07-07 | 2020-09-04 | 余庆县农家人绿色食品开发有限公司 | Preparation method of pickled ginger |
| CN111631369A (en) * | 2020-07-18 | 2020-09-08 | 四川民福记食品有限公司 | Leaf mustard low-salt pottery jar pickling processing technology |
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Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |