CN110692980A

CN110692980A - Pickled ginger and processing technology thereof

Info

Publication number: CN110692980A
Application number: CN201911137375.1A
Authority: CN
Inventors: 李发全
Original assignee: Fenggang Fengyuan Food Co Ltd
Current assignee: Fenggang Fengyuan Food Co Ltd
Priority date: 2019-11-19
Filing date: 2019-11-19
Publication date: 2020-01-17

Abstract

The application discloses a bubble ginger in the agricultural product processing technology field, the raw materials that include have fresh ginger, mustard, beer, sugarcane juice and blueberry juice, the weight of raw materials is: based on 100 parts of fresh ginger, 2-3 parts of mustard, 3-5 parts of beer, 5-10 parts of sugarcane juice and 3-5 parts of blueberry juice. According to the invention, the mustard is used as the seasoning, the sweet taste of the pickled ginger is increased by the beer and the sugarcane juice, meanwhile, substances required for propagation of the fermentation bacteria are provided, the fermentation time is shortened, and finally, the taste and the color of the pickled ginger are further ensured by adding the vitamin C and the anthocyanin in the blueberry.

Description

Pickled ginger and processing technology thereof

Technical Field

The invention belongs to the technical field of agricultural product processing, and particularly relates to pickled ginger and a processing technology thereof.

Background

The ginger is a food with heavy spicy taste, and has the effects of stimulating appetite, tonifying spleen, promoting appetite, sterilizing, detoxifying, relieving swelling and pain. The fresh ginger can be eaten after being fried as a seasoning, and is difficult to store, the fresh ginger is not eaten in time, the hardness and the atrophy are easily caused by the heat in the sky, the loss of the nutrient components of the fresh ginger is serious, the fresh ginger is easy to freeze and rot in the cold day, and the deteriorated rotten ginger is toxic and can not be eaten due to the particularity of the season of the fresh ginger when the fresh ginger is sold on the market in a large scale. Therefore, the method for preserving the ginger by taking the ginger as the pickle raw material is a common method for preserving the ginger, and the pickled ginger has reduced pungency and delicious taste and is deeply loved by people.

The main method of soaking ginger at present is to clean fresh ginger, put the ginger into water to make the water submerge the ginger, then add a proper amount of salt into the water, seal the container after stirring evenly, and place the container in the shade for about 15 days for eating. The pickled ginger products in the current market are gorgeous in color due to the use of artificial pigments, but are unfavorable for human bodies after being eaten for a long time. However, if the pigment is not used, the color is light and not attractive enough, so that a process is urgently needed, the coloring is natural, and the added coloring matter is safe.

Disclosure of Invention

The invention aims to provide pickled ginger to solve the problem that food is unsafe due to the adoption of artificial pigments in the pickled ginger in the prior art.

The technical scheme of the invention is that the pickled ginger comprises the following raw materials in parts by weight: based on 100 parts of fresh ginger, 2-3 parts of mustard, 3-5 parts of beer, 5-10 parts of sugarcane juice and 3-5 parts of blueberry juice.

Preferably, the raw materials comprise the following components in parts by weight: based on 100 parts of fresh ginger, 3 parts of mustard, 3 parts of beer, 10 parts of sugarcane juice and 5 parts of blueberry juice.

Preferably, the raw materials comprise the following components in parts by weight: calculated by 100 parts of fresh ginger, 2 parts of mustard, 2 parts of beer, 5 parts of sugarcane juice and 3 parts of blueberry juice.

Preferably, the raw materials comprise the following components in parts by weight: calculated by 100 parts of fresh ginger, 2 parts of mustard, 2 parts of beer, 10 parts of sugarcane juice and 5 parts of blueberry juice.

The pickled ginger provided by the invention comprises the raw materials of mustard, beer, sugarcane juice and blueberry juice besides fresh ginger, wherein the mustard is also called mustard powder, American sweet potato and mustard powder, has unique fragrance, the mustard is slightly bitter and spicy, has strong stimulation to mouth and tongue, has very unique taste, the fragrance is sprayed after the mustard powder is wetted, has strong stimulation spicy taste of lacrimation, has stimulation to taste and smell, and can be used as a seasoning for pickling, pickling raw meat or stirring salad; the main component of the beer is wort, the main component of the cane juice is cane sugar, the sugar in the wort and the cane sugar can not only keep the color of the pickled ginger, but also can be provided for food of zymophyte during the fermentation of the pickled ginger, so that the growth of the zymophyte is accelerated, the fermentation time during the brewing is reduced, and the color of the pickled ginger is basically unchanged as the fermentation time is shorter; the blueberry juice is rich in vitamin C, anthocyanin and other nutritional ingredients, the anthocyanin has a sterilization effect, can turn red when meeting acid and turn blue when meeting alkali, has rich color transformation, is a natural pigment, is added into the pickled ginger, can enable the color of the pickled ginger to be more gorgeous, can inhibit the formation of sodium nitrite, is healthy and safe, and can attract the purchasing desire of consumers. According to the invention, the mustard is used as the seasoning, the sweet taste of the pickled ginger is increased by the beer and the sugarcane juice, meanwhile, substances required for propagation of the fermentation bacteria are provided, the fermentation time is shortened, and finally, the taste and the color of the pickled ginger are further ensured by adding the vitamin C and the anthocyanin in the blueberry.

A processing technology of pickled ginger comprises the following steps:

step one, preparing materials: preparing fresh ginger, mustard, beer, sugarcane juice and blueberry juice according to the proportion, and cleaning the fresh ginger for later use;

step two, pre-foaming: putting the fresh ginger into a pickle jar, soaking for 1-2 days, and taking out;

step three, preparing a soak solution: mixing mustard, beer, sugarcane juice and blueberry juice to obtain a mixture, and mixing the mixture and purified water according to the weight ratio of 1: 50-1: 100 to obtain a soaking solution;

step four, soaking: and (5) putting the fresh ginger pre-soaked in the step two into the soaking solution, and soaking for 5-10 days to obtain a finished product.

The processing technology of the invention comprises the steps of preparing materials when soaking ginger, then putting the cleaned fresh ginger into a pickle jar for soaking for 1-2 d, and performing pre-soaking, wherein the pre-soaking step is to obtain fermentation bacteria strains in the pickle jar by pre-soaking, then putting the fermentation bacteria strains into a soaking solution, mixing mustard, beer, sugarcane juice and blueberry juice to obtain a mixture, mixing the mixture and purified water according to the weight ratio of 1: 50-1: 100 to obtain the soaking solution, putting the fresh ginger which is subjected to pre-soaking to obtain the fermentation bacteria strains into the soaking solution, and because the fermentation bacteria strains in the fresh ginger and the beer and the sugarcane juice in the soaking solution can be rapidly propagated and rapidly ferment the fresh ginger, the soaking can be completed in a shorter time, the shorter time is, the color of the soaked ginger can be more maintained, and the natural anthocyanin coloring function of the fresh ginger can make the color of the fresh ginger more beautiful, the mouthfeel is better.

Preferably, the fresh ginger is taken out after pre-soaking in the second step, and is placed into the plant ash solution for standing for 5-10 min. The plant ash shows alkalinity, and the color change is the function of acid substances, so that the acid substances can be neutralized by adding the plant ash, and the color change of the pickled ginger in the later period is avoided.

Detailed Description

The technical method of the present invention is described in detail with reference to the following embodiments:

embodiment 1, a processing technology of pickled ginger, comprising the following steps:

step one, preparing materials: preparing 3 parts of mustard, 3 parts of beer, 10 parts of sugarcane juice and 5 parts of blueberry juice according to the proportion by 100 parts of fresh ginger, and cleaning the fresh ginger for later use;

Embodiment 2, a processing technology of pickled ginger, comprising the following steps:

step two, pre-foaming: placing the fresh ginger into a pickle jar to be soaked for 1-2 days, taking out the fresh ginger, placing the fresh ginger into a plant ash solution firstly, standing for 5-10 min, taking out the plant ash solution with the concentration of 10%, and washing the plant ash solution with clear water;

step four, soaking: and (5) putting the fresh ginger cleaned by the clear water in the step two into the soaking solution, and soaking for 5-10 days to obtain a finished product.

Example 3 differs from example 2 only in 2 parts of mustard, 2 parts of beer, 5 parts of sugarcane juice and 3 parts of blueberry juice, based on 100 parts of fresh ginger.

Example 4 differs from example 2 only in 2 parts of mustard, 2 parts of beer, 10 parts of sugarcane juice and 5 parts of blueberry juice, based on 100 parts of fresh ginger.

The above 1 part was 1 kg.

Compared with the pickled ginger in the prior art, the pickled ginger in the examples 1-4 has the following brewing time and color contrast:

the pickled ginger disclosed by the invention is prepared by taking the examples 1-4 as examples, the taste and the color are superior to those of the prior art, meanwhile, the pickling time is short, the cost is relatively lower, the sodium nitrite component is basically not contained, and the food is safer.

It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the structure of the invention, and it is intended to cover all modifications and equivalents included within the spirit and scope of the invention.

Claims

1. The pickled ginger is characterized by comprising the following raw materials in parts by weight: based on 100 parts of fresh ginger, 2-3 parts of mustard, 3-5 parts of beer, 5-10 parts of sugarcane juice and 3-5 parts of blueberry juice.

2. The pickled ginger as claimed in claim 1, wherein the raw materials comprise, by weight: based on 100 parts of fresh ginger, 3 parts of mustard, 3 parts of beer, 10 parts of sugarcane juice and 5 parts of blueberry juice.

3. The pickled ginger as claimed in claim 1, wherein the raw materials comprise, by weight: calculated by 100 parts of fresh ginger, 2 parts of mustard, 2 parts of beer, 5 parts of sugarcane juice and 3 parts of blueberry juice.

4. The pickled ginger as claimed in claim 1, wherein the raw materials comprise, by weight: calculated by 100 parts of fresh ginger, 2 parts of mustard, 2 parts of beer, 10 parts of sugarcane juice and 5 parts of blueberry juice.

5. The processing technology of pickled ginger as claimed in any one of claims 1-4, characterized by comprising the following steps:

6. The processing technology of pickled ginger according to claim 5, wherein the fresh ginger is taken out after pre-soaking in the second step, and is placed into the plant ash solution for standing for 5-10 min.