CN101999615B - Method for manufacturing tasty ginger - Google Patents
Method for manufacturing tasty ginger Download PDFInfo
- Publication number
- CN101999615B CN101999615B CN2010105569398A CN201010556939A CN101999615B CN 101999615 B CN101999615 B CN 101999615B CN 2010105569398 A CN2010105569398 A CN 2010105569398A CN 201010556939 A CN201010556939 A CN 201010556939A CN 101999615 B CN101999615 B CN 101999615B
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- China
- Prior art keywords
- ginger
- cylinder
- salt
- salt marsh
- rice wine
- 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.)
- Expired - Fee Related
Links
- 241000234314 Zingiber Species 0.000 title claims abstract description 72
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 72
- 235000008397 ginger Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims description 23
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 2
- 235000013599 spices Nutrition 0.000 abstract description 6
- 238000009938 salting Methods 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
Classifications
-
- 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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- Seasonings (AREA)
Abstract
The invention discloses a method for manufacturing tasty ginger, which comprises the following steps of: selecting high-quality tender ginger mature before the White Dew, cleaning, airing and salting the ginger, mixing the ginger and pure rice wine, hermetically curing the mixture, adding red pepper, saline and spices into the mixture, and stirring uniformly and bottling. By adopting the method for first salting and then curing, the ginger is fully tasty during salting, the active ingredients of the ginger are not lost, and the fresh taste of the ginger is ensured; the salted ginger and the high-quality rice wine are cured together, so the sweet aroma in the rice wine and the ginger are mixed and fermented, and the content of nitrite during curing is reduced; the mouthfeel of the ginger can be improved by adding the red pepper and the spices during packing; and the method is not only suitable for industrialized production, but also suitable for homemade eating.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of taste ginger.
Background technology
" winter eats the radish summer and eats ginger, writes out a prescription without the doctor ".Traditional Chinese medical science scholar and among the people has saying of " ginger being controlled all kinds of diseases and ailments " since ancient times.Because contain the volatile oil of oiliness such as zingiberol, zingiberene, phellandrene, citral and fragrance in the ginger, also have gingerol, resin, starch and fiber etc.Because the production of ginger has seasonality, therefore, it is one of important method of preserving in ginger that the processing of ginger is preserved, and particularly for new ginger, has only through just reaching the purpose of long preservation after the processing.At present the processing method to new ginger is main to pickle, but existing ginger method for salting is difficult to the active ingredient that not only keeps the fresh ginger taste of ginger but also do not lose ginger, also wants to reach instant requirement.
Summary of the invention
The objective of the invention is to overcome the above-mentioned deficiency in the existing ginger pickling processing process, a kind of active ingredient that can keep in the ginger is provided, can keep the fresh ginger smell of ginger again, can also reach the instant ginger processing method of uncork.
The present invention realizes that the technical scheme that above-mentioned technical purpose adopts is: a kind of preparation method of taste ginger may further comprise the steps:
1, selects materials, select high-quality new ginger ripe before White Dew for use;
2, clean, new ginger is removed stalk, root, wash crust;
3, airing is shone to 5-6 one-tenth the new ginger of cleaning dried under the sun;
4, salt marsh, the ginger that airing is good is pressed the double centner ginger, the ratio of 15-20 kilogram salt, one deck ginger one deck salt dress cylinder salt marsh;
5, turn over cylinder, carry out turning over the first time cylinder after one day, carried out turning over the second time cylinder on the 4th day, turned over cylinder on the 7th day for the third time at the ginger salt marsh;
6, pickle, salt marsh 8-10 days gingers are gone out cylinder, adding 8-10 kilogram alcoholic strength by the ginger behind the double centner salt marsh is that the pure rice wine of 20-30 degree refills the cylinder sealing and pickled 20-25 days;
7, packing is cut into the fragment of 0.5-1 cm thick with the ginger of pickling, and prepares and mixes thoroughly by 80% ginger, 10% capsicum, 8%-9% salt solution, 1%-2% spice, gets final product list marketing after the bottling.
Said spice is the compound of 25% anise, 25% Chinese cassia tree, 15% fennel, 25% Chinese prickly ash, 10% cloves.
The method that the present invention adopts first salt marsh to pickle again makes ginger fully tasty in salting process, and the active ingredient of ginger is not is not scattered and disappeared; Guarantee the delicate flavour of ginger, the ginger of salt marsh is pickled with high-quality rice wine, can not only make fragrant and sweet flavor and ginger mixed culture fermentation in the rice wine; And can reduce the content of nitrite in the curing process; Adding capsicum, spice can improve the mouthfeel of ginger during packing, and the present invention not only is fit to suitability for industrialized production, and it is reversal also to be adapted at family's self-control.
The specific embodiment
Embodiment 1:
A kind of preparation method of taste ginger may further comprise the steps:
1, selects materials, select high-quality new ginger ripe before White Dew for use;
2, clean, new ginger is removed stalk, root, wash crust;
3, airing is shone to 5-6 one-tenth the new ginger of cleaning dried under the sun;
4, salt marsh, the ginger that airing is good is pressed the double centner ginger, the ratio of 15 kilograms of salt, one deck ginger one deck salt dress cylinder salt marsh;
5, turn over cylinder, carry out turning over the first time cylinder after one day, carried out turning over the second time cylinder on the 4th day, turned over cylinder on the 7th day for the third time at the ginger salt marsh;
6, pickle, 10 days ginger of salt marsh is gone out cylinder, refill the cylinder sealing by the pure rice wine that to add 8 kilograms of alcoholic strengths be the 20-30 degree of the ginger behind the double centner salt marsh and pickled 20 days;
7, packing is cut into the fragment of the thick cm thick of 0.5-1 with the ginger of pickling, and prepares and mixes thoroughly by 80% ginger, 10% capsicum, 8%-9% salt solution, 1%-2% spice, gets final product list marketing after the bottling.
Claims (1)
1. the preparation method of a taste ginger is characterized in that may further comprise the steps:
A, select materials, select ripe high-quality new ginger before White Dew for use;
B, cleaning remove new ginger to stalk, root, wash crust;
C, airing are shone to 5-6 one-tenth the new ginger of cleaning dried under the sun;
D, salt marsh, the ginger that airing is good is pressed the double centner ginger, the ratio of 15-20 kilogram salt, one deck ginger one deck salt dress cylinder salt marsh;
E, turn over cylinder, carry out turning over the first time cylinder after one day, carried out turning over the second time cylinder on the 4th day, turned over cylinder on the 7th day for the third time at the ginger salt marsh;
F, pickle, salt marsh 8-10 days gingers are gone out cylinder, adding 8-10 kilogram alcoholic strength by the ginger behind the double centner salt marsh is that the pure rice wine of 20-30 degree refills the cylinder sealing and pickled 20-25 days;
G, packing; The ginger of pickling is cut into the fragment of 0.5-1 cm thick; Prepare and mix thoroughly by 80% ginger, 10% capsicum, 8%-9% salt solution, 1%-2% five-spice powder; Get final product after the bottling, said five-spice powder is the compound of 25% anise, 25% Chinese cassia tree, 15% fennel, 25% Chinese prickly ash, 10% cloves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105569398A CN101999615B (en) | 2010-11-16 | 2010-11-16 | Method for manufacturing tasty ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105569398A CN101999615B (en) | 2010-11-16 | 2010-11-16 | Method for manufacturing tasty ginger |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101999615A CN101999615A (en) | 2011-04-06 |
| CN101999615B true CN101999615B (en) | 2012-11-28 |
Family
ID=43807504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105569398A Expired - Fee Related CN101999615B (en) | 2010-11-16 | 2010-11-16 | Method for manufacturing tasty ginger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999615B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488167A (en) * | 2011-12-06 | 2012-06-13 | 桂阳乌龙姜食品有限公司 | Method for processing instant ginger |
| CN103766821A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Method for preserving Chinese sauerkraut with residual vinasse liquid |
| CN103039926B (en) * | 2012-12-28 | 2014-03-19 | 徐州绿之野生物食品有限公司 | Fermented spiced black pickles and preparation method thereof |
| CN103039919B (en) * | 2012-12-28 | 2014-03-19 | 徐州绿之野生物食品有限公司 | Rooted vegetable black pickles and preparation method thereof |
| CN103181530B (en) * | 2013-04-10 | 2014-05-07 | 大连民族学院 | Perilla frutescens leaf dish and method for processing same |
| CN103251016A (en) * | 2013-05-29 | 2013-08-21 | 俞定元 | Spicy tender ginger |
| CN105876369A (en) * | 2014-11-07 | 2016-08-24 | 钟山 | Method for processing preparation of multi-flavor ginger |
| CN104431906A (en) * | 2014-12-16 | 2015-03-25 | 师宗红盈食品有限公司 | Process for preparing pickled shredded ginger |
| CN105231149A (en) * | 2015-11-05 | 2016-01-13 | 湖北凤头食品有限公司 | Processing method of ginger like shapes of phoenix heads |
| CN105851988A (en) * | 2016-05-31 | 2016-08-17 | 马鞍山市国华农业发展有限公司 | Ginger bud pickling method |
| CN106591044A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Medicinal distiller's yeast and preparation method thereof and preparation method for rice wine used for preserving flavored chopped chilli |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
| CN108850935A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of taste ginger pickling product preparation method abundant |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675781A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Salty pickles salted by gingers |
| CN101766302A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Production method of soy preserved ginger |
-
2010
- 2010-11-16 CN CN2010105569398A patent/CN101999615B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675781A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Salty pickles salted by gingers |
| CN101766302A (en) * | 2009-01-03 | 2010-07-07 | 铜陵市天屏山调味品厂 | Production method of soy preserved ginger |
Non-Patent Citations (1)
| Title |
|---|
| 赵祥中.《酱甜嫩姜的加工技术》.《中国调味品》.1998,(第2期), * |
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| Publication number | Publication date |
|---|---|
| CN101999615A (en) | 2011-04-06 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121128 Termination date: 20141116 |
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| EXPY | Termination of patent right or utility model |