CN108850933A - A kind of rich in taste pickles white ginger preparation method - Google Patents
A kind of rich in taste pickles white ginger preparation method Download PDFInfo
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- CN108850933A CN108850933A CN201810573950.1A CN201810573950A CN108850933A CN 108850933 A CN108850933 A CN 108850933A CN 201810573950 A CN201810573950 A CN 201810573950A CN 108850933 A CN108850933 A CN 108850933A
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- white ginger
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
White ginger preparation method is pickled the invention discloses a kind of rich in taste, is included the following steps：White ginger is removed the peel, is cleaned up, the blanching in boiling water is dry, and sweetener, salt, water is added, marinated to obtain pre-processing white ginger；By rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar grinding uniformly, stand, be added to pretreatment Bai Jiangzhong stir evenly, tinning sterilizes after sealing, sealing place obtain nutrition deterioration it is small pickle white ginger.Pupa albumen film is prepared using following technique：Pupa albumen, olive oil, deionized water are mixed, heating stirring, regulation system pH value is 7.8-8.4, and recombination anabena lipoxygenase stirring is added, glyceride ultrasonic disperse is added, is dried to obtain pupa albumen film.Present invention preparation is simple, and not only retention cycle is longer, but also gained pickles white ginger sweet and sour taste, and rich in taste is easily digested absorption, and nutrition and physiological activity are worth.
Description
Technical field
White ginger preparation method is pickled the present invention relates to food processing technology field more particularly to a kind of rich in taste.
Background technique
Nowadays, it pickles ginger to be liked by more and more people, becomes the common vegetable on dining table.General marinated ginger is
It is pickled using salt, the ginger being pickled out is unhealthy, and very unfavorable to human body, the ginger to salt down is generally all more salty, and mouthfeel is single,
Some tastes are not met.
Summary of the invention
Technical problems based on background technology pickle white ginger preparation side the invention proposes a kind of rich in taste
Method, preparation is simple, and not only retention cycle is longer, but also gained pickles white ginger sweet and sour taste, and rich in taste is easily digested absorption,
Nutrition and physiological activity are worth.
A kind of rich in taste proposed by the present invention pickles white ginger preparation method, includes the following steps：
S1, white ginger is removed the peel, is cleaned up, the blanching in boiling water is dry, and sweetener, salt, water is added, marinated to obtain
Pre-process white ginger；
S2, rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar are ground uniformly, it is quiet
Set, be added to pretreatment Bai Jiangzhong stir evenly, tinning sterilizes after sealing, sealing place obtain nutrition deterioration it is small pickle it is white
Ginger.
Preferably, in S1, Bai Jiang, sweetener, salt, water weight ratio be 120：15-25：10-20：400-600.
Preferably, in S1, drying to water content is 7-9wt%, and drying temperature is 45-55 DEG C.
Preferably, in S1, blanching time is 2-4min in boiling water.
Preferably, in S2, rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar, pre- place
The weight ratio of Li Baijiang is 1-4：5-9：4-8：2-6：1-4：2-3：8-16：15-35：140-160.
Preferably, in S2, rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar are ground
Uniformly, 2-4 days are stood, is added to pretreatment Bai Jiangzhong and stirs evenly, tinning sterilizes after sealing, sterilising temp 110-120
DEG C, sealing place 8-16 days, obtain nutrition deterioration it is small pickle white ginger.
Preferably, in S2, pupa albumen film is prepared using following technique：Pupa albumen, olive oil, deionized water are mixed
It closes, heating stirring, regulation system pH value is 7.8-8.4, and recombination anabena lipoxygenase stirring is added, glyceride ultrasound is added
Dispersion, is dried to obtain pupa albumen film.
Preferably, in the pupa albumen film preparation technique of S2, pupa albumen, olive oil, deionized water, recombination anabena rouge
Fat oxygenase, glyceride weight ratio be 8-16：1-3：80-120：0.2-0.4：2-4.
Preferably, in the pupa albumen film preparation technique of S2, pupa albumen, olive oil, deionized water is mixed, are warming up to
80-85 DEG C of stirring 15-25min, mixing speed 100-200r/min.
Preferably, in the pupa albumen film preparation technique of S2, glyceride ultrasonic disperse 30-50min is added, ultrasonic power is
50-70W。
Preparation process of the present invention is simple, and convenient for operation, not only retention cycle is longer, but also nutrition and flavor quality are good, go out
Bacterium is thorough, actually increases food nutrition value, and shorten process time.It is compounded using pupa albumen film with corn oil, it can be with
Rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile multiple grinding, evenly dispersed effect is good, compounds with white ginger is pre-processed, not only white ginger nutrition
Dissolution is few, and other nutriments can be promoted to penetrate into inside white ginger, green non-pollution, can reach directly edible needs, battalion
It is small to form point loss, while being easily digested absorption, nutrition and physiological activity are worth, and gained pickles white ginger sweet and sour taste；And silkworm
In pupa protein film preparation process, for pupa albumen under olive oil cooperation, dispersion performance is fabulous in water, stablizes, using recombination
Anabena lipoxidase enzyme crosslinking, it is not only green edible, and also plasticity is good.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of rich in taste pickles white ginger preparation method, includes the following steps：
S1, the white ginger of 120kg to be removed the peel, is cleaned up, the blanching 2min in boiling water, 55 DEG C of dryings to water content are 7wt%,
25kg sweetener, 10kg salt, 600kg water is added, obtains pre-processing white ginger within marinated 8 days；
S2, by 4kg rhizoma polygonati, 5kg mulberries, 8kg Poria cocos, 2kg dark plum, 4kg dendrobium nobile, 2kg corn oil, 16kg pupa albumen
Film, the grinding of 15kg edible rice vinegar uniformly, stand 4 days, are added to 140kg pretreatment Bai Jiangzhong and stir evenly, tinning is gone out after sealing
Bacterium, sterilising temp be 120 DEG C, sealing place 8 days, obtain nutrition deterioration it is small pickle white ginger.
Pupa albumen film is prepared using following technique：16kg pupa albumen, 1kg olive oil, 120kg deionized water are mixed
It closes, is warming up to 80 DEG C of stirring 25min, mixing speed 100r/min, regulation system pH value is 7.8-8.4, and 0.4kg recombination is added
Anabena lipoxygenase stirs 4h, and 4kg glyceride ultrasonic disperse 30min is added, and ultrasonic power 70W is dried to obtain silkworm chrysalis
Protein film.
Embodiment 2
A kind of rich in taste pickles white ginger preparation method, includes the following steps：
S1, the white ginger of 120kg to be removed the peel, is cleaned up, the blanching 4min in boiling water, 45 DEG C of dryings to water content are 9wt%,
15kg sweetener, 20kg salt, 400kg water is added, obtains pre-processing white ginger within marinated 16 days；
S2, by 1kg rhizoma polygonati, 9kg mulberries, 4kg Poria cocos, 6kg dark plum, 1kg dendrobium nobile, 3kg corn oil, 8kg pupa albumen film,
The grinding of 35kg edible rice vinegar uniformly, stands 2 days, is added to 160kg pretreatment Bai Jiangzhong and stirs evenly, and tinning sterilizes after sealing,
Sterilising temp be 110 DEG C, sealing place 16 days, obtain nutrition deterioration it is small pickle white ginger.
Pupa albumen film is prepared using following technique：8kg pupa albumen, 3kg olive oil, 80kg deionized water are mixed,
85 DEG C of stirring 15min are warming up to, mixing speed 200r/min, regulation system pH value is 7.8-8.4, and 0.2kg is added and recombinates fish
Raw meat algae lipoxygenase stirs 8h, and 2kg glyceride ultrasonic disperse 50min is added, and ultrasonic power 50W is dried to obtain silkworm chrysalis egg
Tunica albuginea.
Embodiment 3
A kind of rich in taste pickles white ginger preparation method, includes the following steps：
S1, the white ginger of 120kg is removed the peel, is cleaned up, the blanching 2.5min in boiling water, 52 DEG C of drying to water content are
22kg sweetener, 13kg salt, 550kg water is added in 7.5wt%, obtains pre-processing white ginger within marinated 10 days；
S2, by 3kg rhizoma polygonati, 6kg mulberries, 7kg Poria cocos, 3kg dark plum, 3kg dendrobium nobile, 2.2kg corn oil, 14kg pupa albumen
Film, the grinding of 20kg edible rice vinegar uniformly, stand 3.5 days, are added to 145kg pretreatment Bai Jiangzhong and stir evenly, tinning, after sealing
Sterilizing, sterilising temp be 118 DEG C, sealing place 10 days, obtain nutrition deterioration it is small pickle white ginger.
Pupa albumen film is prepared using following technique：14kg pupa albumen, 1.5kg olive oil, 110kg deionized water are mixed
It closes, is warming up to 82 DEG C of stirring 22min, mixing speed 120r/min, regulation system pH value is 7.8-8.4, and 0.35kg weight is added
Group anabena lipoxygenase stirs 5h, and 3.5kg glyceride ultrasonic disperse 35min is added, and ultrasonic power 65W is dried to obtain
Pupa albumen film.
Embodiment 4
A kind of rich in taste pickles white ginger preparation method, includes the following steps：
S1, the white ginger of 120kg is removed the peel, is cleaned up, the blanching 3.5min in boiling water, 48 DEG C of drying to water content are
18kg sweetener, 17kg salt, 450kg water is added in 8.5wt%, obtains pre-processing white ginger within marinated 14 days；
S2, by 2kg rhizoma polygonati, 7kg mulberries, 5kg Poria cocos, 5kg dark plum, 2kg dendrobium nobile, 2.8kg corn oil, 10kg pupa albumen
Film, the grinding of 30kg edible rice vinegar uniformly, stand 2.5 days, are added to 155kg pretreatment Bai Jiangzhong and stir evenly, tinning, after sealing
Sterilizing, sterilising temp be 112 DEG C, sealing place 14 days, obtain nutrition deterioration it is small pickle white ginger.
Pupa albumen film is prepared using following technique：10kg pupa albumen, 2.5kg olive oil, 90kg deionized water are mixed
It closes, is warming up to 84 DEG C of stirring 18min, mixing speed 180r/min, regulation system pH value is 7.8-8.4, and 0.25kg weight is added
Group anabena lipoxygenase stirs 7h, and 2.5kg glyceride ultrasonic disperse 45min is added, and ultrasonic power 55W is dried to obtain
Pupa albumen film.
Embodiment 5
A kind of rich in taste pickles white ginger preparation method, includes the following steps：
S1, the white ginger of 120kg to be removed the peel, is cleaned up, the blanching 3min in boiling water, 50 DEG C of dryings to water content are 8wt%,
20kg sweetener, 15kg salt, 500kg water is added, obtains pre-processing white ginger within marinated 12 days；
S2, by 2.5kg rhizoma polygonati, 6.5kg mulberries, 6kg Poria cocos, 4kg dark plum, 2.5kg dendrobium nobile, 2.5kg corn oil, 12kg silkworm
Pupa protein film, the grinding of 25kg edible rice vinegar uniformly, stand 3 days, are added to 150kg pretreatment Bai Jiangzhong and stir evenly, tinning, envelope
Mouthful after sterilize, sterilising temp be 120 DEG C, sealing place 12 days, obtain nutrition deterioration it is small pickle white ginger.
Pupa albumen film is prepared using following technique：12kg pupa albumen, 2kg olive oil, 100kg deionized water are mixed
It closes, is warming up to 83 DEG C of stirring 20min, mixing speed 150r/min, regulation system pH value is 7.8-8.4, and 0.3kg recombination is added
Anabena lipoxygenase stirs 6h, and 3kg glyceride ultrasonic disperse 40min is added, and ultrasonic power 60W is dried to obtain silkworm chrysalis
Protein film.
To pickling obtained by embodiment 5, white ginger carries out sense organ and microorganism detection, result are as follows：Organoleptic indicator：Shape is whole
Neat full, golden yellow color, organizes homogeneous, crisp, delicious flavour, no acid, without rancid and other peculiar smell；Micro- life
Object index：Total plate count (cfu/g) is 10, and coliform (MPN/g) < 3, pathogenic bacteria are not detected.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of rich in taste pickles white ginger preparation method, which is characterized in that include the following steps：
S1, white ginger is removed the peel, is cleaned up, the blanching in boiling water is dry, and sweetener, salt, water is added, marinated to obtain pre- place
Li Baijiang；
S2, rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar are ground uniformly, stands, adds
Enter to pretreatment Bai Jiangzhong stir evenly, tinning sterilizes after sealing, sealing place obtain nutrition deterioration it is small pickle white ginger.
2. rich in taste pickles white ginger preparation method according to claim 1, which is characterized in that in S1, Bai Jiang, sweet taste
Agent, salt, water weight ratio be 120：15-25：10-20：400-600.
3. rich in taste according to claim 1 or claim 2 pickles white ginger preparation method, which is characterized in that dry to containing in S1
Water is 7-9wt%, and drying temperature is 45-55 DEG C.
4. any one of -3 rich in taste pickle white ginger preparation method according to claim 1, which is characterized in that in S1, boiling
Blanching time is 2-4min in water.
5. any one of -4 rich in taste pickle white ginger preparation method according to claim 1, which is characterized in that in S2, yellow
Essence, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar, pre-processes the weight ratio of white ginger as 1-4 at mulberries：5-
9：4-8：2-6：1-4：2-3：8-16：15-35：140-160.
6. any one of -5 rich in taste pickle white ginger preparation method according to claim 1, which is characterized in that in S2, will
Rhizoma polygonati, mulberries, Poria cocos, dark plum, dendrobium nobile, corn oil, pupa albumen film, edible rice vinegar grinding uniformly, stand 2-4 days, are added extremely
Pretreatment Bai Jiangzhong is stirred evenly, and tinning sterilizes after sealing, and sterilising temp is 110-120 DEG C, and sealing is placed 8-16 days, is obtained
Nutrition deterioration it is small pickle white ginger.
7. any one of -6 rich in taste pickle white ginger preparation method according to claim 1, which is characterized in that in S2, silkworm
Pupa protein film is prepared using following technique：Pupa albumen, olive oil, deionized water are mixed, heating stirring, regulation system pH value
For 7.8-8.4, recombination anabena lipoxygenase stirring is added, glyceride ultrasonic disperse is added, is dried to obtain pupa albumen film.
8. rich in taste pickles white ginger preparation method according to claim 7, which is characterized in that the pupa albumen film system of S2
In standby technique, pupa albumen, olive oil, deionized water, recombination anabena lipoxygenase, the weight ratio of glyceride are 8-16：
1-3：80-120：0.2-0.4：2-4.
9. pickling white ginger preparation method according to the rich in taste of claim 7 or 8, which is characterized in that the pupa albumen of S2
In film preparation technique, pupa albumen, olive oil, deionized water are mixed, are warming up to 80-85 DEG C of stirring 15-25min, stirring speed
Degree is 100-200r/min.
10. pickling white ginger preparation method according to any one of the claim 7-9 rich in taste, which is characterized in that the silkworm of S2
In pupa protein film preparation process, glyceride ultrasonic disperse 30-50min, ultrasonic power 50-70W is added.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766303A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Sweet-and-sour ginger production method |
| CN102630903A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Sweet and sour ginger and making method thereof |
| CN103351471A (en) * | 2013-07-15 | 2013-10-16 | 南京农业大学 | Whey protein film and preparation method thereof |
| CN105166790A (en) * | 2015-07-20 | 2015-12-23 | 安徽省铜陵市齐松姜业有限责任公司 | Processing method of preserved white ginger |
| CN107897473A (en) * | 2017-11-16 | 2018-04-13 | 安徽省阜阳鸿易得食品有限公司 | A kind of red sugar preparation method full of nutrition |
| CN107969662A (en) * | 2017-12-08 | 2018-05-01 | 周起行 | A kind of tender and crisp tasty and refreshing marinated ternip production method |
-
2018
- 2018-06-06 CN CN201810573950.1A patent/CN108850933A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766303A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Sweet-and-sour ginger production method |
| CN102630903A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Sweet and sour ginger and making method thereof |
| CN103351471A (en) * | 2013-07-15 | 2013-10-16 | 南京农业大学 | Whey protein film and preparation method thereof |
| CN105166790A (en) * | 2015-07-20 | 2015-12-23 | 安徽省铜陵市齐松姜业有限责任公司 | Processing method of preserved white ginger |
| CN107897473A (en) * | 2017-11-16 | 2018-04-13 | 安徽省阜阳鸿易得食品有限公司 | A kind of red sugar preparation method full of nutrition |
| CN107969662A (en) * | 2017-12-08 | 2018-05-01 | 周起行 | A kind of tender and crisp tasty and refreshing marinated ternip production method |
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Application publication date: 20181123 |
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