CN106820014A - A kind of ginger curing food and its method for salting - Google Patents

A kind of ginger curing food and its method for salting Download PDF

Info

Publication number
CN106820014A
CN106820014A CN201710008365.2A CN201710008365A CN106820014A CN 106820014 A CN106820014 A CN 106820014A CN 201710008365 A CN201710008365 A CN 201710008365A CN 106820014 A CN106820014 A CN 106820014A
Authority
CN
China
Prior art keywords
ginger
parts
minutes
curing food
leavening
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710008365.2A
Other languages
Chinese (zh)
Inventor
金凤章
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GUANGXI JIN CHEN TECHNOLOGY Co Ltd
Original Assignee
GUANGXI JIN CHEN TECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by GUANGXI JIN CHEN TECHNOLOGY Co Ltd filed Critical GUANGXI JIN CHEN TECHNOLOGY Co Ltd
Priority to CN201710008365.2A priority Critical patent/CN106820014A/en
Publication of CN106820014A publication Critical patent/CN106820014A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to vegetables and food pickling technology field, and in particular to a kind of ginger curing food and its method for salting, the ginger curing food are salted by ginger, flavoring and leavening, the ginger, flavoring and leavening mass ratio are 45~60:8~15:15~24, and its preparation method is disclosed, first it is to be cleaned up and thinly sliced with water from fresh ginger, color retention is then carried out, next to that by the Jiang Jinhang traditional vacuum stir process after color retention, obtaining the ginger mixed material after seasoning treatment;It is again that ginger mixed material after seasoning is processed carries out fermentation process, is finally to carry out filling and sterilization, ginger curing food is obtained.Ginger curing food of the present invention is clear and melodious good to eat, with cough-relieving moisturizing, improves a poor appetite, and increases the healthcare functions such as enterogastric peristalsis.

Description

A kind of ginger curing food and its method for salting
Technical field
The invention belongs to vegetables and food pickling technology field, more particularly to a kind of ginger curing food and its method for salting.
Background technology
Ginger (scientific name:Zingiber officinale Rosc.), Zingiber ginger belongs to herbaceos perennial, and ginger is a kind of normal With cooking supplementary, it is divided into ginger, rhizoma zingiberis, three kinds of baked ginger, ginger removes and contains the physiologically actives such as zingerone, gingerol, starch and fiber Outside material, also containing protein, polysaccharide, vitamin and various trace elements, integrate nutrition, seasoning, health care, ginger is a kind of There are very much the industrial crops of value of exploiting and utilizing, be considered as the health products of integration of drinking and medicinal herbs by physician from ancient times, with dispelling cold, clearing damp, warm up The plurality of health care functions such as stomach, acceleration blood circulation, such as gingerol has stimulation, can promote digestive juice to oral cavity and gastric mucosa Secretion, improves a poor appetite, and can make intestines tension force, the rhythm and pace of moving things and wriggle to increase, and zingerone has excitation to breathing and vasomotor center, Can stimulate circulation, anemofrigid cold is usually used in life, by sweating cold-evil can be made to be solved from table.At present, ginger is more eating raw Based on, the shelf-life is short, although in the market occurs in that many ginger pickled products, but it is universal be all so that taste is salty, based on pungent or tart flavour, Freshness perfume degree is not high, and containing preservative, nutritional ingredient is low, therefore, it is badly in need of a kind of new ginger curing food of exploitation, ginger can be retained All nutritional ingredients, can preserve for a long time again, facilitate consumer to eat at any time.
The content of the invention
It is an object of the invention to provide the onion head nutritive value that a kind of ginger curing food and its method for salting, the present invention are pickled Comprehensively, the digestive system of human body can be promoted, features good taste, storage time is long, in order to realize foregoing invention purpose, what the present invention was used Technical scheme is as follows:
According to an aspect of the invention, there is provided a kind of ginger curing food, the ginger curing food is by ginger, flavoring and fermentation Agent is salted, and the ginger, flavoring and leavening mass ratio are 45~60:8~15:15~24;The flavoring is by following The raw material composition of weight portion:3~6 parts of dry fillet, 3~6 parts of glutinous rice, 2~4 parts of soya bean, 1~3 part of lean meat fourth, 1~4 part of celery, 1~3 part of peppermint, 1~3 part of Chinese cassia tree, 0.5~1.5 part of Paprika, 2~6 parts of salt, 1~4 part of garlic, 6~10 parts of soy sauce and 8~13 parts of water;The leavening is made up of the raw material of following weight portion:6~12 parts of apple, 3~8 parts of Radix Glycyrrhizae, 4~8 parts of sugarcane, 0.2~1 part of 4~8 parts of tangerine peel, 0.5~2 part of oligosaccharides and active dry yeasr.
Preferably, the ginger curing food is salted by ginger, flavoring and leavening, the ginger, flavoring and leavening Mass ratio is 56:12:20;The flavoring is made up of the raw material of following weight portion:4 parts of dry fillet, 5 parts of glutinous rice, 3 parts of soya bean, 2 parts of lean meat fourth, 3 parts of celery, 2 parts of peppermint, 2 parts of Chinese cassia tree, 1 part of Paprika, 3 parts of salt, 1~4 part of garlic, 8 parts of soy sauce and water 10 parts;The leavening is made up of the raw material of following weight portion:9 parts of apple, 5 parts of Radix Glycyrrhizae, 6 parts of sugarcane, 5 parts of tangerine peel, tealeaves 2 0.7 part of part, 1.3 parts of oligosaccharides and active dry yeasr.
According to another aspect of the present invention, there is provided a kind of method for salting of ginger curing food, comprise the following steps:
Step one:Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the ginger of nothing, after being cleaned up with water, The thick thin slices of 1.5mm~3mm are cut into, are then placed in carrying out color retention within 5 hours~10 hours in color stabilizer, water is dried after picking up Divide to 50%~60%, then rubbing 8 minutes~15 minutes is stirred with brown sugar powder, then will place 1 day~3 days, it is standby;
Step 2:Seasoning is processed, after being put into the ginger pre-processed in step one in agitator and press tight compact good seal, Rotating mixer carries out traditional vacuum and stirs 2 minutes~5 minutes, and the rotating speed of centrifugal mixer is 500rpm~600rpm, then will be adjusted Taste substance is poured slowly into agitator, and rotating mixer carries out traditional vacuum stirring again, obtains the ginger mixture after seasoning treatment Material;Rotating mixer be divided into three phases and carry out when traditional vacuum is stirred again, and the first stage is with 350rpm~400rpm Rotating speed stir 1 minute~2 minutes, second stage is stirred 3 minutes~8 minutes with the rotating speed of 600rpm~750rpm, the 3rd rank Section is stirred 1 minute~3 minutes with the rotating speed of 300rpm~400rpm;
Step 3:In ginger mixed material feeding fermentation tank after seasoning is processed, then leavening is poured into fermentation tank, so Afterwards sealed fermenter and place it on centrifuge be centrifuged rotate 3 minutes~5 minutes, be centrifuged rotate rotating speed for 600rpm~ 700rpm, then fermentation 3 days~7 days is carried out at a temperature of being placed on 5 DEG C~25 DEG C, obtain ginger fermenting mixture;
Step 4:Filling, sterilization, the ginger fermenting mixture that sealing and fermenting is obtained is fitted into packing jar, then vacuum seal After mouthful, sterilizing is carried out in input ultrasonic equipment, ginger curing food is obtained.
Preferably, the vacuum for being carried out when traditional vacuum is stirred in rotating mixer is 400mmHg~500mmHg.
Preferably, in the step 4 put into ultrasonic equipment in carry out sterilizing be frequency be 70kHz~90kHz Ultrasonic wave under carry out sterilizing 20 minutes~30 minutes.
Preferably, the color stabilizer is by sodium acid carbonate, 0.3%~0.8% chlorination that concentration is 0.02%~0.1% Calcium, 10%~15% sodium-chloride water solution and 35%~42% white spirit mixed are formed.
Preferably, the volume ratio of the sodium acid carbonate, calcium chloride, sodium-chloride water solution and white wine is 6~12:4~6:3~ 8:2~4.By can effectively enter color protection to ginger after color stabilizer treatment and de-taste treatment, and ginger is prevented effectively from curing process In cause serious dehydration phenomenon, make the taste of ginger more delicious, but also the salting period of ginger can be shortened.
In the present invention, the preparation process of the leavening is first to wash apple, Radix Glycyrrhizae, sugarcane, tangerine peel, will be sweet Sugarcane is cleaned to cut into chunks again and piece or squeezed the juice, and is 5cm~10cm per segment length, tangerine peel is dried into moisture to 50%~60%, by apple Fruit is cut into slices or squeezes the juice, and every thickness is 3mm~5mm;Then Radix Glycyrrhizae, tangerine peel and the tealeaves that will be processed are put into 700C~800C Boiling water in soak 4 hours~5 hours, be subsequently adding the apple and sugarcane handled well and simmer in water 1~3 hour, filter out Apple, Radix Glycyrrhizae, sugarcane, the residual impurity of tangerine peel, obtain mixing filtrate, to addition oligosaccharides and active dry yeasr in mixing filtrate, then Normal temperature is cooled to after simmering in water 8~15 minutes, then sealing and fermenting 8 days~15 days at normal temperatures, you can obtain leavening, institute Tealeaves is stated for black tea or green tea;Fermentation time can be saved to Jiang Jinhang fermentations by using leavening of the invention, effectively Improve tart flavour, sweet taste and the color and luster of ginger curing food, can improve ginger curing food in relieving cough and moistening lung, reduce phlegm and internal heat and the aspect such as clearing damp Health-care effect.
In the present invention, the preparation process of the flavoring is that first glutinous rice, soya bean are put into the hot water of 700C~800C to soak Bubble 2 hours~5 hours, is subsequently adding soy sauce, peppermint, Paprika, Chinese cassia tree and lean meat fourth with being cooked by slow fire and be stirred continuously, Decoct into it is thick after, add dry fillet, celery, garlic and salt and continue to decoct 10 minutes~15 minutes, be finally cooled to Normal temperature is standby, and the lean meat fourth is one or more mixing in beef, mutton, lean pork or the muscle dried, the celery Dish is by carrying out being to dehydrate and obtaining after chopping;By increasing flavoring the nutritional ingredient utilization rate of ginger can be made higher, The cellulose of ginger curing food is increased, is more easily digested after eating, increase appetite sense, make taste more preferably, nutrition is more enriched, And also add the cohesive of ginger.
In the raw material for being used, dry fillet have nutritive value very high, contain rich in protein, inorganic salts and Wei Sheng Element and economic worth, can promote the nutritional ingredient of ginger to be efficiently and comprehensively utilized and improve the taste of ginger;Glutinous rice contains albumen Matter, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., it is nutritious, it is the strong food of temperature compensation, With tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation, and glutinous rice is in hair Many beneficial aminoacid ingredients are produced during ferment, and glutinous rice coordinates other dispensings such as lean meat fourth, Chinese cassia tree in curing process In serve good cementation, make ginger curing food be easy to shaping, improve the nutritive value of ginger, improve the taste of ginger, Extend the storage time of ginger.It is each also containing what is be highly profitable to human metabolism containing abundant sugar, moisture in sugarcane Plant the materials such as vitamin, fat, protein, organic acid, calcium, iron.Play a part of catalysis during the fermentation, shorten fermentation Time, and improve the sweet taste in ginger curing food;The oligosaccharides refers to the oligosaccharides of such as content of stachyose >=50%.It is sweet Grass, alias:State is old, Herba Hedyotis cantonensis, Glycyrrhiza Uralensis, sweet root, be pulse family, Glycyrrhiza perennial herb, with indication heat-clearing The effects such as removing toxic substances, expelling phlegm and arresting coughing, gastral cavity abdomen;Peppermint, popular name, " lunar caustic grass ", is labiate, with medical and edible dual Function, main Leaf-feeding insects are stem and leaf, and on edible, peppermint can not only be used for flavor enhancement, and spices can be made again, with pure and fresh happy God, wind-dispelling heat-dissipating improves a poor appetite, the effects such as helping digest;Tangerine peel is the crust of orange, gives out golden yellow clear bright pericarp, is removed Outside fragrant sour-sweet taste, also one simple and elegant flowery odour can promote appetite, skin maintenance, reduce sense of fatigue, dissolving phlegm and stop Cough, anti-inflammation etc..
The present invention is by adopting the above-described technical solution, the present invention has the following technical effect that:
(1) ginger products that, present invention is pickled is clear and melodious good to eat, with pure natural fermenting aroma, and is pickling ginger products During produce ferment contain various active protein small peptide energy, leavening used in the present invention is except that can suppress nitrosamines The generation of compound, moreover it is possible to promote the digestive system of human body, improves the taste of ginger;Ginger curing process of the invention belongs to natural Fermentation, without harmful additive, the time pickled is short, safer health is eaten, compared to the ginger commonly pickled Product is edible more to be trusted.
(2), leavening of the present invention improves the fragrance of ginger, increased nutritive value, be natural leavening, Preservative and coloring agent are integrated, and can make the ferment of spilling natural pickling in ginger fermentation process, improve the appetite sense of ginger, change Taste has been apt to it, various selection is provided to consumer, has adapted to market needs, but also extend the shelf-life of ginger.
(3), ginger curing food of the invention has cough-relieving moisturizing, improves a poor appetite, and increases the healthcare functions such as enterogastric peristalsis, also has There are dispelling cold, clearing damp, warm stomach, blood-nourishing, promoting blood circulation, promotion digestive juice secretion.
Specific embodiment
To make the objects, technical solutions and advantages of the present invention become more apparent, preferred embodiment is below enumerated, to this hair Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this The one or more aspects of invention have a thorough explanation, can also be realized even without these specific details of the invention These aspects.
First, embodiment is prepared
Embodiment 1:
According to an aspect of the present invention, this embodiment offers a kind of ginger curing food, the ginger curing food is by ginger, seasoning Material and leavening are salted, and the ginger, flavoring and leavening mass ratio are 60:8:15;The flavoring is by following weight The raw material composition of part:It is 3 parts of dry fillet, 6 parts of glutinous rice, 2 parts of soya bean, 1 part of lean meat fourth, 1 part of celery, 1 part of peppermint, 1 part of Chinese cassia tree, red peppery 8 parts of 1.5 parts of green pepper powder, 2 parts of salt, 1 part of garlic, 10 parts of soy sauce and water;The leavening is made up of the raw material of following weight portion:Apple 0.2 part of really 12 parts, 3 parts of Radix Glycyrrhizae, 4 parts of sugarcane, 4 parts of tangerine peel, 0.5 part of oligosaccharides and active dry yeasr.
According to another aspect of the present invention, this embodiment offers a kind of method for salting of ginger curing food, its feature exists In:Comprise the following steps:
Step one:Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the ginger of nothing, after being cleaned up with water, The thick thin slices of 1.5mm are cut into, are then placed in carrying out color retention within 5 hours in color stabilizer, moisture is dried after picking up to 50%, then use Brown sugar powder stirring rubbing 8 minutes, then will place 1 day, standby;In this embodiment, the color stabilizer is 0.02% by concentration Sodium acid carbonate, 0.8% calcium chloride, 10% sodium-chloride water solution and 35% white spirit mixed form, the sodium acid carbonate, The volume ratio of calcium chloride, sodium-chloride water solution and white wine is 12:4:3:2;
Step 2:Seasoning is processed, after being put into the ginger pre-processed in step one in agitator and press tight compact good seal, Rotating mixer carries out traditional vacuum and stirs 2 minutes, and the rotating speed of centrifugal mixer is 600rpm, then flavoring is poured slowly into stirring In device, rotating mixer carries out traditional vacuum stirring again, obtains the ginger mixed material after seasoning treatment;Rotating stirring every time The vacuum that device carries out when traditional vacuum is stirred is 400mmHg;Rotating mixer carries out being divided into three when traditional vacuum is stirred again The individual stage is carried out, wherein, three phases are stirred process and are:First stage is stirred 2 minutes with the rotating speed of 350rpm, second-order Section is stirred 8 minutes with the rotating speed of 600rpm, and the phase III is stirred 3 minutes with the rotating speed of 300rpm;
Step 3:In ginger mixed material feeding fermentation tank after seasoning is processed, then leavening is poured into fermentation tank, so Sealed fermenter and place it in be centrifuged on centrifuge and rotate 3 minutes afterwards, it is 700rpm that the rotating speed for rotating is centrifuged, then is placed on Fermentation 7 days is carried out at a temperature of 5 DEG C, ginger fermenting mixture is obtained;
Step 4:Filling, sterilization, the ginger fermenting mixture that sealing and fermenting is obtained is fitted into packing jar, then vacuum seal After mouthful, sterilizing is carried out 30 minutes in the case where frequency is for the ultrasonic wave of 70kHz in input ultrasonic equipment, ginger curing food is obtained.
The present invention can well improve the taste and fragrance of ginger, increased nutritive value, contain rich in protein, ore deposit Material and cellulose, the protein containing 2~3g in each hectogram curing food;The leavening of use be both natural leavening again It is natural preservative, total acidity is less than 1.80%, and salt content is less than 3.20%, in curing process ginger can overflow natural Ferment suppresses the generation of nitrosamine compound to imitate, and edible safety health, ginger curing food bright of the invention, taste is fragrant Crisp, sour-sweet peppery taste is more moderate, deep to be liked by consumer, extends the holding time of ginger, and the holding time is at least more than half a year, And without rotting, without Signs of Mould, after preserving 12 months, color and luster, taste keep stabilization.
Embodiment 2:
According to an aspect of the present invention, this embodiment offers a kind of ginger curing food, the ginger curing food is by ginger, seasoning Material and leavening are salted, and the ginger, flavoring and leavening mass ratio are 45:15:24;The flavoring is by following weight The raw material composition of part:It is 6 parts of dry fillet, 3 parts of glutinous rice, 4 parts of soya bean, 3 parts of lean meat fourth, 4 parts of celery, 3 parts of peppermint, 3 parts of Chinese cassia tree, red peppery 13 parts of 1.5 parts of green pepper powder, 6 parts of salt, 4 parts of garlic, 6 parts of soy sauce and water;The leavening is made up of the raw material of following weight portion:Apple 1 part of really 6 parts, 8 parts of Radix Glycyrrhizae, 8 parts of sugarcane, 8 parts of tangerine peel, 2 parts of oligosaccharides and active dry yeasr.
According to another aspect of the present invention, this embodiment offers a kind of method for salting of ginger curing food, its feature exists In:Comprise the following steps:
Step one:Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the ginger of nothing, after being cleaned up with water, The thick thin slices of 3mm are cut into, are then placed in carrying out color retention within 10 hours in color stabilizer, moisture is dried after picking up to 60%, then use Brown sugar powder stirring rubbing 15 minutes, then will place 3 days, standby;In this embodiment, the color stabilizer is 0.1% by concentration Sodium acid carbonate, 0.3% calcium chloride, 15% sodium-chloride water solution and 42% white spirit mixed form, the sodium acid carbonate, The volume ratio of calcium chloride, sodium-chloride water solution and white wine is 6:4:8:4.
Step 2:Seasoning is processed, after being put into the ginger pre-processed in step one in agitator and press tight compact good seal, Rotating mixer carries out traditional vacuum and stirs 5 minutes, and the rotating speed of centrifugal mixer is 500rpm, then flavoring is poured slowly into stirring In device, rotating mixer carries out traditional vacuum stirring again, obtains the ginger mixed material after seasoning treatment;Rotating stirring every time The vacuum that device carries out when traditional vacuum is stirred is 500mmHg,;Rotating mixer carries out being divided into three when traditional vacuum is stirred again The individual stage is carried out, wherein, three phases are stirred process and are:First stage is stirred 1 minute with the rotating speed of 400rpm, second-order Section is stirred 3 minutes with the rotating speed of 750rpm, and the phase III is stirred 1 minute with the rotating speed of 400rpm, obtains the ginger after seasoning treatment Mixed material;
Step 3:In ginger mixed material feeding fermentation tank after seasoning is processed, then leavening is poured into fermentation tank, so Afterwards sealed fermenter and place it on centrifuge be centrifuged rotate 3 minutes~5 minutes, be centrifuged rotate rotating speed be 600rpm, Fermentation 3 days is carried out at a temperature of being placed on 25 DEG C again, ginger fermenting mixture is obtained;
Step 4:Filling, sterilization, the ginger fermenting mixture that sealing and fermenting is obtained is fitted into packing jar, then vacuum seal After mouthful, sterilizing is carried out 30 minutes in the case where frequency is for the ultrasonic wave of 90kHz in input ultrasonic equipment, ginger curing food is obtained.
The present invention can well improve the taste and fragrance of ginger, increased nutritive value, contain rich in protein, ore deposit Material and cellulose, the protein containing 3~4g in each hectogram curing food;The leavening of use be both natural leavening again It is natural preservative, total acidity is less than 1.60%, and salt content is less than 3.00%, in curing process ginger can overflow natural Ferment suppresses the generation of nitrosamine compound to imitate, and edible safety health, ginger curing food bright of the invention, taste is fragrant Crisp, sour-sweet peppery taste is more moderate, deep to be liked by consumer, extends the holding time of ginger, and the holding time is at least more than half a year, And without rotting, without Signs of Mould, after preserving 15 months, color and luster, taste keep stabilization.
Embodiment 3:
According to an aspect of the present invention, this embodiment offers a kind of ginger curing food, the ginger curing food is by ginger, seasoning Material and leavening are salted, and the ginger, flavoring and leavening mass ratio are 56:12:20;The flavoring is by following weight The raw material composition of part:It is 4 parts of dry fillet, 5 parts of glutinous rice, 3 parts of soya bean, 2 parts of lean meat fourth, 3 parts of celery, 2 parts of peppermint, 2 parts of Chinese cassia tree, red peppery 10 parts of 1 part of green pepper powder, 3 parts of salt, 1~4 part of garlic, 8 parts of soy sauce and water;The leavening is made up of the raw material of following weight portion: 0.7 part of 9 parts of apple, 5 parts of Radix Glycyrrhizae, 6 parts of sugarcane, 5 parts of tangerine peel, 2 parts of tealeaves, 1.3 parts of oligosaccharides and active dry yeasr.
According to another aspect of the present invention, this embodiment offers a kind of method for salting of ginger curing food, its feature exists In:Comprise the following steps:
Step one:Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the ginger of nothing, after being cleaned up with water, The thick thin slices of 2.5mm are cut into, are then placed in carrying out color retention within 8 hours in color stabilizer, moisture is dried after picking up to 56%, then use Brown sugar powder stirring rubbing 12 minutes, then will place 2 days, standby;In this embodiment, the color stabilizer is 0.08% by concentration Sodium acid carbonate, 0.6% calcium chloride, 12% sodium-chloride water solution and 40% white spirit mixed form, the sodium acid carbonate, The volume ratio of calcium chloride, sodium-chloride water solution and white wine is 8:5:6:3.
Step 2:Seasoning is processed, after being put into the ginger pre-processed in step one in agitator and press tight compact good seal, Rotating mixer carries out traditional vacuum and stirs 4 minutes, and the rotating speed of centrifugal mixer is 560rpm, then flavoring is poured slowly into stirring In device, rotating mixer carries out traditional vacuum stirring again, obtains the ginger mixed material after seasoning treatment, is rotating stirring every time The vacuum that device carries out when traditional vacuum is stirred is 480mmHg;Rotating mixer carries out being divided into three when traditional vacuum is stirred again The individual stage is carried out, wherein, three phases are stirred process and are:First stage stirs 1.5 minutes, second with the rotating speed of 380rpm Stage is stirred 6 minutes with the rotating speed of 680rpm, and the phase III is stirred 2 minutes with the rotating speed of 360rpm;
Step 3:In ginger mixed material feeding fermentation tank after seasoning is processed, then leavening is poured into fermentation tank, so Afterwards sealed fermenter and place it on centrifuge be centrifuged rotate 4 minutes, be centrifuged rotate rotating speed be 650rpm, then place Fermentation 5 days is carried out at a temperature of 20 DEG C, ginger fermenting mixture is obtained;
Step 4:Filling, sterilization, the ginger fermenting mixture that sealing and fermenting is obtained is fitted into packing jar, then vacuum seal After mouthful, sterilizing is carried out 25 minutes in the case where frequency is for the ultrasonic wave of 85kHz in input ultrasonic equipment, ginger curing food is obtained.
The present invention can well improve the taste and fragrance of ginger, increased nutritive value, contain rich in protein, ore deposit Material and cellulose, the protein containing 4~5g in each hectogram curing food;The leavening of use be both natural leavening again It is natural preservative, total acidity is less than 1.50%, and salt content is less than 2.70%, in curing process ginger can overflow natural Ferment suppresses the generation of nitrosamine compound to imitate, and edible safety health, ginger curing food bright of the invention, taste is fragrant Crisp, sour-sweet peppery taste is more moderate, deep to be liked by consumer, extends the holding time of ginger, and the holding time is at least more than half a year, And without rotting, without Signs of Mould, after preserving 12 months, color and luster, taste keep stabilization.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should It is considered as protection scope of the present invention.

Claims (7)

1. a kind of ginger curing food, it is characterised in that:The ginger curing food is salted by ginger, flavoring and leavening, the ginger, Flavoring and leavening mass ratio are 45~60:8~15:15~24;The flavoring is made up of the raw material of following weight portion:It is dry 3~6 parts of fillet, 3~6 parts of glutinous rice, 2~4 parts of soya bean, 1~3 part of lean meat fourth, 1~4 part of celery, 1~3 part of peppermint, Chinese cassia tree 1~3 8~13 parts of part, 0.5~1.5 part of Paprika, 2~6 parts of salt, 1~4 part of garlic, 6~10 parts of soy sauce and water;The leavening It is made up of the raw material of following weight portion:6~12 parts of apple, 3~8 parts of Radix Glycyrrhizae, 4~8 parts of sugarcane, 4~8 parts of tangerine peel, oligosaccharides 0.5~ 2 parts and 0.2~1 part of active dry yeasr.
2. a kind of ginger curing food according to claim 1, it is characterised in that:The ginger curing food is by ginger, flavoring and hair Ferment agent is salted, and the ginger, flavoring and leavening mass ratio are 56:12:20;The flavoring by following weight portion original Material composition:4 parts of dry fillet, 5 parts of glutinous rice, 3 parts of soya bean, 2 parts of lean meat fourth, 3 parts of celery, 2 parts of peppermint, 2 parts of Chinese cassia tree, Paprika 1 10 parts of part, 3 parts of salt, 1~4 part of garlic, 8 parts of soy sauce and water;The leavening is made up of the raw material of following weight portion:Apple 9 0.7 part of part, 5 parts of Radix Glycyrrhizae, 6 parts of sugarcane, 5 parts of tangerine peel, 2 parts of tealeaves, 1.3 parts of oligosaccharides and active dry yeasr.
3. a kind of method for salting of ginger curing food, it is characterised in that:Comprise the following steps:
Step one:Pretreatment of raw material, from fresh, rotten, pollution-free, no disease and pests harm the ginger of nothing, after being cleaned up with water, is cut into 1.5mm~3mm thick thin slice, is then placed in carrying out color retention within 5 hours~10 hours in color stabilizer, and moisture is dried extremely after picking up 50%~60%, then rubbing 8 minutes~15 minutes is stirred with brown sugar powder, then will place 1 day~3 days, it is standby;
Step 2:Seasoning is processed, and after being put into the ginger pre-processed in step one in agitator and press tight compact good seal, is rotated Agitator carries out traditional vacuum and stirs 2 minutes~5 minutes, and the rotating speed of centrifugal mixer is 500rpm~600rpm, then by flavoring It is poured slowly into agitator, rotating mixer carries out traditional vacuum stirring again, obtains the ginger mixed material after seasoning treatment;Again Secondary rotating mixer be divided into three phases and carry out when traditional vacuum is stirred, and the first stage is with the rotating speed of 350rpm~400rpm Stirring 1 minute~2 minutes, second stage is stirred 3 minutes~8 minutes with the rotating speed of 600rpm~750rpm, the phase III with The rotating speed of 300rpm~400rpm is stirred 1 minute~3 minutes;
Step 3:In ginger mixed material feeding fermentation tank after seasoning is processed, then leavening is poured into fermentation tank, Ran Houmi Seal fermentation tank simultaneously place it on centrifuge be centrifuged rotate 3 minutes~5 minutes, be centrifuged rotate rotating speed for 600rpm~ 700rpm, then fermentation 3 days~7 days is carried out at a temperature of being placed on 5 DEG C~25 DEG C, obtain ginger fermenting mixture;
Step 4:Filling, sterilization, the ginger fermenting mixture that sealing and fermenting is obtained is fitted into packing jar, then after vacuum seal, Sterilizing is carried out in input ultrasonic equipment, ginger curing food is obtained.
4. the method for salting of a kind of ginger curing food according to claim 3, it is characterised in that:Carried out very in rotating mixer Vacuum during empty centrifugal mixer is 400mmHg~500mmHg.
5. the method for salting of a kind of ginger curing food according to claim 3, it is characterised in that:Put into the step 4 super It is to carry out sterilizing 20 minutes~30 in the case where frequency is for the ultrasonic wave of 70kHz~90kHz that sterilizing is carried out in acoustic wave device Minute.
6. the method for salting of a kind of ginger curing food according to claim 3, it is characterised in that:The color stabilizer is by concentration 0.02%~0.1% sodium acid carbonate, 0.3%~0.8% calcium chloride, 10%~15% sodium-chloride water solution and 35%~ 42% white spirit mixed is formed.
7. the method for salting of a kind of ginger curing food according to claim 6, it is characterised in that:The sodium acid carbonate, chlorination The volume ratio of calcium, sodium-chloride water solution and white wine is 6~12:4~6:3~8:2~4.
CN201710008365.2A 2017-01-05 2017-01-05 A kind of ginger curing food and its method for salting Pending CN106820014A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710008365.2A CN106820014A (en) 2017-01-05 2017-01-05 A kind of ginger curing food and its method for salting

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710008365.2A CN106820014A (en) 2017-01-05 2017-01-05 A kind of ginger curing food and its method for salting

Publications (1)

Publication Number Publication Date
CN106820014A true CN106820014A (en) 2017-06-13

Family

ID=59118186

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710008365.2A Pending CN106820014A (en) 2017-01-05 2017-01-05 A kind of ginger curing food and its method for salting

Country Status (1)

Country Link
CN (1) CN106820014A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107495232A (en) * 2017-09-19 2017-12-22 太仓市林港农场专业合作社 A kind of nutrient and flavour garlic method for salting
CN108378360A (en) * 2018-04-03 2018-08-10 凤阳福瑞德保健食品有限公司 A kind of tart flavour ginseng and its method for salting
CN108850934A (en) * 2018-06-06 2018-11-23 铜陵白姜发展有限责任公司 A kind of orectic Alpinia japonica pickled product preparation method
CN108936481A (en) * 2018-10-12 2018-12-07 安徽铜陵天门白姜食品有限责任公司 A kind of method for salting of ginger

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101273783A (en) * 2008-05-06 2008-10-01 清华大学 Fermented ginger and producing method and application thereof
CN101703200A (en) * 2009-05-04 2010-05-12 杨显林 Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger
CN101999615A (en) * 2010-11-16 2011-04-06 周吉祥 Method for manufacturing tasty ginger
CN104509820A (en) * 2014-12-29 2015-04-15 湖北工业大学 Fermented crispy yellow fresh ginger and preparation method thereof
CN104757487A (en) * 2015-03-23 2015-07-08 金艳萍 Strawberry spicy pickled ginger and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101273783A (en) * 2008-05-06 2008-10-01 清华大学 Fermented ginger and producing method and application thereof
CN101703200A (en) * 2009-05-04 2010-05-12 杨显林 Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger
CN101999615A (en) * 2010-11-16 2011-04-06 周吉祥 Method for manufacturing tasty ginger
CN104509820A (en) * 2014-12-29 2015-04-15 湖北工业大学 Fermented crispy yellow fresh ginger and preparation method thereof
CN104757487A (en) * 2015-03-23 2015-07-08 金艳萍 Strawberry spicy pickled ginger and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
彭凌: "《咸酱泡菜加工实用技术》", 31 July 2009, 成都:西南交通大学出版社 *
朱洪法: "《普通高等教育"十二五"规划教材 食品添加剂》", 30 April 2013, 北京:中国轻工业出版社 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107495232A (en) * 2017-09-19 2017-12-22 太仓市林港农场专业合作社 A kind of nutrient and flavour garlic method for salting
CN108378360A (en) * 2018-04-03 2018-08-10 凤阳福瑞德保健食品有限公司 A kind of tart flavour ginseng and its method for salting
CN108850934A (en) * 2018-06-06 2018-11-23 铜陵白姜发展有限责任公司 A kind of orectic Alpinia japonica pickled product preparation method
CN108936481A (en) * 2018-10-12 2018-12-07 安徽铜陵天门白姜食品有限责任公司 A kind of method for salting of ginger

Similar Documents

Publication Publication Date Title
CN103099236B (en) Method for processing mushroom-flavor goose and mushroom-flavor goose
CN103099237B (en) Method for processing mushroom-flavor chicken and mushroom-flavor chicken
CN106820014A (en) A kind of ginger curing food and its method for salting
CN103393135B (en) Preparation method of nourished chicken feet
CN104489747A (en) Flavored eggs with yellow peach flavor and preparation method of flavored eggs
CN103315325A (en) Spiced beef and its preparation method
CN106036757A (en) Meat seasoning ingredients and processing method of meat
CN104336577A (en) Tomato black pepper steak sauce and preparation method thereof
CN104366243A (en) Beer and shrimp meat steamed stuffed bun and preparation method thereof
CN105918900A (en) Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof
CN103040036B (en) Spiced black chestnut leisure food and preparation method thereof
CN106473006A (en) A kind of manufacture method of dried mutton
CN103549545B (en) The processing method of red wine dregs Chinese chestnut leisure food
CN103461415B (en) Mud snail bread and processing method thereof
CN104839573A (en) Pickled pepper-flavored soybean paste and making method thereof
KR100414953B1 (en) The process of making Korean herb medicine kimchi for costitutional group
CN104323190B (en) A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton
CN106473007A (en) A kind of acid soup mutton chaffy dish and preparation method thereof
CN106490107A (en) A kind of crisp-fried squid cakes of lotus roots
CN104286837B (en) Resisting kinetic fatigue nutrient combo and preparation method thereof
KR101170803B1 (en) Mixture meat, seafood stew containing mixture meat and its cooking method
CN105076639A (en) Processing method of candied purple yam and pumpkin for nourishing yin and cultivating qi
CN104431433A (en) Digestion-promoting bean residue fermented chicken feed and preparation method thereof
CN104489031A (en) Preparation method of biscuit with sweet potato and chestnut
CN106666564A (en) Pickled allium chinensis product and pickling method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170613

RJ01 Rejection of invention patent application after publication