CN109105836A - A kind of method for salting retaining fresh ginger nutrition - Google Patents
A kind of method for salting retaining fresh ginger nutrition Download PDFInfo
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- CN109105836A CN109105836A CN201811172783.6A CN201811172783A CN109105836A CN 109105836 A CN109105836 A CN 109105836A CN 201811172783 A CN201811172783 A CN 201811172783A CN 109105836 A CN109105836 A CN 109105836A
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- powder
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- bean gum
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 61
- 235000008397 ginger Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 19
- 230000035764 nutrition Effects 0.000 title claims abstract description 18
- 238000009938 salting Methods 0.000 title claims abstract description 18
- 241000234314 Zingiber Species 0.000 title claims description 52
- 239000000843 powder Substances 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 35
- 239000000711 locust bean gum Substances 0.000 claims abstract description 35
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 35
- 238000003756 stirring Methods 0.000 claims abstract description 32
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 25
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011090 malic acid Nutrition 0.000 claims abstract description 25
- 239000001630 malic acid Substances 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 241001127714 Amomum Species 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 13
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 13
- 229920002494 Zein Polymers 0.000 claims abstract description 13
- 229940029982 garlic powder Drugs 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000005019 zein Substances 0.000 claims abstract description 13
- 229940093612 zein Drugs 0.000 claims abstract description 13
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 12
- 229920001661 Chitosan Polymers 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000006533 astragalus Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 12
- 239000001254 oxidized starch Substances 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract 4
- 241000234282 Allium Species 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 7
- 240000008886 Ceratonia siliqua Species 0.000 claims 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of method for salting for retaining fresh ginger nutrition, include the following steps: to clean fresh ginger, remove the peel, and are cut into ginger splices, malic acid are added, water impregnates to obtain prefabricated material；By locust bean gum, malic acid, water stirring, addition oxidized starch, zein continue to stir, and regulation system pH value is 6.1-6.8, and chitosan is added and continues to stir, is dried to obtain locust bean gum compound；Corn syrup, locust bean gum compound are added to the water, are heated to boiling, prefabricated material is added and is uniformly mixed, cooling is added amomum powder, nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt and stirs evenly, packs, vacuum seal, high temperature sterilization obtain marinated ginger.Present invention preserves the nutritive values of fresh ginger, medical value, while without adding any preservative, bactericidal and bacteriostatic effect is good, long shelf-life, and tasty, naturally pure, have good chewing mouthfeel, have a vast market foreground.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of method for salting for retaining fresh ginger nutrition.
Background technique
Ginger is generally used using stem tuber production is upper, and underground stem tuber, can be with rich in fructose polymers such as starch, synanthrin
It is edible, it cooks or cooks gruel, it is dry to shine ginger processed, or produces starch and alcohol raw material for salted white, and ginger dehumidifies with Li Shui,
Clearing heat and cooling blood, beneficial stomach and it is middle the effect of.At present mostly based on fresh food, but the shelf-life is short, easily goes mouldy, therefore is badly in need of developing a kind of new
Ginger product, can retain all nutritional ingredients of ginger, but can long-term preservation, facilitate consumer to eat at any time.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of method for salting for retaining fresh ginger nutrition, protect
Nutritive value, the medical value of fresh ginger are stayed, while without adding any preservative, bactericidal and bacteriostatic effect is good, long shelf-life, and
And it is tasty, it is naturally pure, there is good chewing mouthfeel, have a vast market foreground.
A kind of method for salting retaining fresh ginger nutrition proposed by the present invention, includes the following steps:
S1, fresh ginger is cleaned, removes the peel, be cut into ginger splices, malic acid is added, water impregnates to obtain prefabricated material；
S2, locust bean gum, malic acid, water are stirred, oxidized starch is added, zein continues to stir, regulation system pH
Value is 6.1-6.8, and chitosan is added and continues to stir, is dried to obtain locust bean gum compound；
S3, corn syrup, locust bean gum compound are added to the water, are heated to boiling, added prefabricated material and be uniformly mixed,
Cooling is added amomum powder, nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt and stirs evenly, packs, vacuum
Sealing, high temperature sterilization obtain marinated ginger.
Preferably, in S1, fresh ginger, malic acid, water weight ratio be 60-80:3-7:100-140.
Preferably, in S1, fresh ginger is cleaned, is removed the peel, ginger splices is cut into, malic acid, water immersion 4-6 days is added, obtains prefabricated
Material.
Preferably, in S2, locust bean gum, malic acid, water, oxidized starch, zein, chitosan weight ratio be 10-
20:4-10:120-130:16-24:6-14:2-4.
Preferably, in S2, locust bean gum, malic acid, water are stirred into 10-20min, whipping temp is 86-94 DEG C, and oxygen is added
Change starch, zein continue to stir 4-8h, and regulation system pH value is 6.1-6.8, and chitosan is added and continues to stir 15-25min,
It is dried to obtain locust bean gum compound.
Preferably, in S3, corn syrup, locust bean gum compound, water, prefabricated material, amomum powder, nutmeg, garlic powder, onion
Powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt weight ratio be 16-24:2-4:30-50:80-120:0.4-1.4:2-3:3-7:4-
6:2-4:3-4:2-4:4-6.
Preferably, in S3, corn syrup, locust bean gum compound is added to the water, are heated to boiling, adds prefabricated material
It is uniformly mixed, cooling, amomum powder, nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt is added and stirs evenly,
Pack, vacuum seal, vacuum degree 0.04-0.06Mpa, high temperature sterilization obtain marinated ginger.
In S2 of the present invention, locust bean gum is good with the dissolubility of oxidized starch, zein after malic acid is handled, warp
After crossing former blue and white element crosslinking, not only antibacterial bacteriostatic effect is good, but also viscosity is good；In S3, locust bean gum compound and corn syrup
After compounding and dissolving in water, it can be efficiently entering the ginger fibrous inside of prefabricated material, environmentally protective edible, modest viscosity is stablized
Property it is good, and bactericidal and bacteriostatic effect is good, then cooperates amomum powder, nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, food
Salt action can effectively penetrate into inside ginger splices under the cooperation of locust bean gum compound, and not only fragrant taste, in good taste, Er Qieying
Material abundance is supported, utilization of nutrients is high, is easily absorbed by the human body, while cost is relatively low, good health care effect.
The present invention enriches the form of fresh ginger converted products, and nutritive value is abundant, compared with traditional pickling process, so that
The nutritive value of Jiang Benshen is not destroyed, and remains nutritive value, the medical value of fresh ginger, have Appetizing spleen-tonifying, reducing temperature of heatstroke prevention,
Ventilation promoting blood circulation, beautifying and anti-aging and other effects, in addition without adding any preservative, bactericidal and bacteriostatic effect is good, long shelf-life, and beauty
Taste is palatable, naturally pure, has good chewing mouthfeel, has a vast market foreground.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of method for salting retaining fresh ginger nutrition, includes the following steps:
S1,60kg fresh ginger is cleaned, removes the peel, be cut into ginger splices, 7kg malic acid, the immersion of 100kg water 6 days is added, obtains prefabricated
Material；
S2,10kg locust bean gum, 10kg malic acid, 120kg water are stirred to 20min, whipping temp is 86 DEG C, and 24kg is added
Oxidized starch, 6kg zein continue to stir 8h, and regulation system pH value is 6.1-6.8, and 2kg chitosan is added and continues to stir
25min is dried to obtain locust bean gum compound；
S3,16kg corn syrup, 4kg locust bean gum compound are added in 30kg water, are heated to boiling, add
The prefabricated material of 120kg be uniformly mixed, cooling, be added 0.4kg amomum powder, 3kg nutmeg, 3kg garlic powder, 6kg onion powder, 2kg Radix Glycyrrhizae,
4kg astragalus membranaceus powder, 2kg sweet basil powder, 6kg salt stir evenly, pack, vacuum seal, vacuum degree 0.04Mpa, and high temperature sterilization obtains
To marinated ginger.
Embodiment 2
A kind of method for salting retaining fresh ginger nutrition, includes the following steps:
S1,80kg fresh ginger is cleaned, removes the peel, be cut into ginger splices, 3kg malic acid, the immersion of 140kg water 4 days is added, obtains prefabricated
Material；
S2,20kg locust bean gum, 4kg malic acid, 130kg water are stirred to 10min, whipping temp is 94 DEG C, and 16kg is added
Oxidized starch, 14kg zein continue to stir 4h, and regulation system pH value is 6.1-6.8, and 4kg chitosan is added and continues to stir
15min is dried to obtain locust bean gum compound；
S3,24kg corn syrup, 2kg locust bean gum compound are added in 50kg water, are heated to boiling, add 80kg
Prefabricated material is uniformly mixed, and it is yellow that 1.4kg amomum powder, 2kg nutmeg, 7kg garlic powder, 4kg onion powder, 4kg Radix Glycyrrhizae, 3kg is added in cooling
Stilbene powder, 4kg sweet basil powder, 4kg salt stir evenly, pack, vacuum seal, vacuum degree 0.06Mpa, and high temperature sterilization is pickled
Ginger.
Embodiment 3
A kind of method for salting retaining fresh ginger nutrition, includes the following steps:
S1,65kg fresh ginger is cleaned, removes the peel, be cut into ginger splices, 6kg malic acid, the immersion of 110kg water 5.5 days is added, obtains pre-
System material；
S2,12kg locust bean gum, 8kg malic acid, 122kg water are stirred to 17min, whipping temp is 88 DEG C, and 22kg is added
Oxidized starch, 8kg zein continue to stir 7h, and regulation system pH value is 6.1-6.8, and 2.5kg chitosan is added and continues to stir
22min is dried to obtain locust bean gum compound；
S3,18kg corn syrup, 3.5kg locust bean gum compound are added in 35kg water, are heated to boiling, add
The prefabricated material of 110kg be uniformly mixed, cooling, be added 0.6kg amomum powder, 2.8kg nutmeg, 4kg garlic powder, 5.5kg onion powder,
2.5kg Radix Glycyrrhizae, 3.7kg astragalus membranaceus powder, 2.5kg sweet basil powder, 5.5kg salt stir evenly, pack, vacuum seal, and vacuum degree is
0.045Mpa, high temperature sterilization obtain marinated ginger.
Embodiment 4
A kind of method for salting retaining fresh ginger nutrition, includes the following steps:
S1,75kg fresh ginger is cleaned, removes the peel, be cut into ginger splices, 4kg malic acid, the immersion of 130kg water 4.5 days is added, obtains pre-
System material；
S2,18kg locust bean gum, 6kg malic acid, 128kg water are stirred to 13min, whipping temp is 92 DEG C, and 182kg is added
Oxidized starch, 12kg zein continue to stir 5h, and regulation system pH value is 6.1-6.8, and 3.5kg chitosan is added and continues to stir
18min is dried to obtain locust bean gum compound；
S3,22kg corn syrup, 2.5kg locust bean gum compound are added in 45kg water, are heated to boiling, add
The prefabricated material of 90kg is uniformly mixed, and 1.2kg amomum powder, 2.2kg nutmeg, 6kg garlic powder, 4.5kg onion powder, 3.5kg is added in cooling
Radix Glycyrrhizae, 3.3kg astragalus membranaceus powder, 3.5kg sweet basil powder, 4.5kg salt stir evenly, pack, vacuum seal, and vacuum degree is
0.055Mpa, high temperature sterilization obtain marinated ginger.
Embodiment 5
A kind of method for salting retaining fresh ginger nutrition, includes the following steps:
S1,70kg fresh ginger is cleaned, removes the peel, be cut into ginger splices, 5kg malic acid, the immersion of 120kg water 5 days is added, obtains prefabricated
Material；
S2,15kg locust bean gum, 7kg malic acid, 125kg water are stirred to 15min, whipping temp is 90 DEG C, and 20kg is added
Oxidized starch, 10kg zein continue to stir 6h, and regulation system pH value is 6.1-6.8, and 3kg chitosan is added and continues to stir
20min is dried to obtain locust bean gum compound；
S3,20kg corn syrup, 3kg locust bean gum compound are added in 40kg water, are heated to boiling, add
The prefabricated material of 100kg is uniformly mixed, and it is sweet that 0.9kg amomum powder, 2.5kg nutmeg, 5kg garlic powder, 5kg onion powder, 3kg is added in cooling
Grass, 3.5kg astragalus membranaceus powder, 3kg sweet basil powder, 5kg salt stir evenly, pack, vacuum seal, vacuum degree 0.05Mpa, and high temperature kills
Bacterium obtains marinated ginger.
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 (7)
1. a kind of method for salting for retaining fresh ginger nutrition, which comprises the steps of:
S1, fresh ginger is cleaned, removes the peel, be cut into ginger splices, malic acid is added, water impregnates to obtain prefabricated material；
S2, locust bean gum, malic acid, water are stirred, addition oxidized starch, zein continue to stir, and regulation system pH value is
6.1-6.8 is added chitosan and continues to stir, is dried to obtain locust bean gum compound；
S3, corn syrup, locust bean gum compound are added to the water, are heated to boiling, added prefabricated material and be uniformly mixed, drop
Temperature is added amomum powder, nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt and stirs evenly, packs, vacuum seal
Mouthful, high temperature sterilization obtains marinated ginger.
2. retaining the method for salting of fresh ginger nutrition according to claim 1, which is characterized in that in S1, fresh ginger, malic acid, water
Weight ratio be 60-80:3-7:100-140.
3. the method for salting according to claim 1 or claim 2 for retaining fresh ginger nutrition, which is characterized in that in S1, fresh ginger is cleaned,
Ginger splices is cut into peeling, and malic acid, water immersion 4-6 days is added, obtains prefabricated material.
4. any one of -3 method for salting for retaining fresh ginger nutrition according to claim 1, which is characterized in that in S2, locust bean
Glue, malic acid, water, oxidized starch, zein, chitosan weight ratio be 10-20:4-10:120-130:16-24:6-14:
2-4。
5. any one of -4 method for salting for retaining fresh ginger nutrition according to claim 1, which is characterized in that in S2, by locust tree
Bean gum, malic acid, water stir 10-20min, and whipping temp is 86-94 DEG C, oxidized starch are added, zein continues to stir 4-
8h, regulation system pH value are 6.1-6.8, and chitosan is added and continues to stir 15-25min, is dried to obtain locust bean gum compound.
6. any one of -5 method for salting for retaining fresh ginger nutrition according to claim 1, which is characterized in that in S3, primverose
Slurry, locust bean gum compound, water, prefabricated material, amomum powder, nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt
Weight ratio be 16-24:2-4:30-50:80-120:0.4-1.4:2-3:3-7:4-6:2-4:3-4:2-4:4-6.
7. any one of -6 method for salting for retaining fresh ginger nutrition according to claim 1, which is characterized in that in S3, by corn
Syrup, locust bean gum compound are added to the water, and are heated to boiling, and add prefabricated material and are uniformly mixed, cooling, addition amomum powder,
Nutmeg, garlic powder, onion powder, Radix Glycyrrhizae, astragalus membranaceus powder, sweet basil powder, salt stir evenly, pack, vacuum seal, and vacuum degree is
0.04-0.06Mpa, high temperature sterilization obtain marinated ginger.
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Cited By (1)
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|---|---|---|---|---|
| CN109953248A (en) * | 2019-03-18 | 2019-07-02 | 安徽科技学院 | A kind of high nutritive value Tongling method for pickling white ginger |
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