CN103120292A

CN103120292A - Making method of sauced ginger slices

Info

Publication number: CN103120292A
Application number: CN2011103703289A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2011-11-21
Filing date: 2011-11-21
Publication date: 2013-05-29

Abstract

The invention discloses a making method of sauced ginger slices, which belongs to the field of ginger processing, and can effectively overcome the shortcomings of few edible methods and poor product diversity of general ginger. The method comprises the following steps of: cleaning 5kg of ginger and cutting the ginger into ginger slices by a knife; pouring the 5kg of ginger slices into a water bucket, adding 1kg of salt to the bucket, uniformly stirring the ginger slices and the salt by hands, salting the ginger slices for 18 hours, pouring the ginger slices in the water bucket into a sieve to remove excess water, pouring the dewatered ginger slices into the water bucket, adding 1kg of salt to the bucket, salting the ginger slices for 9 hours, pouring the ginger slices in the water bucket into the sieve for removing excess water, cleaning the ginger slices by clear water once in a water pool, and removing salt brine on the surfaces of the ginger slices; and pouring the cleaned ginger slices into a basin, adding 3kg of sweet paste into the basin, uniformly stirring the ginger slices and the sweet paste by hands, salting the ginger slices for 2 days, then stirring the ginger slices once, sealing the ginger slices in a vat for 30 days, and taking out the ginger slices for eating. The method is mainly used for saucing the ginger slices.

Description

The preparation method of ginger slice preserved with soy paste

Technical field the present invention relates to a kind of preparation method of ginger slice preserved with soy paste.

The background technology ginger is a kind of common flavouring, contain abundant nutritional labeling in ginger, ginger can play the effect of preventing phlegm from forming and stopping coughing, inducing sweat and dispelling exogenous evils, warm lung cough-relieving, but general ginger has such shortcoming, the eating method that is exactly general ginger is fewer, and product is abundant not.

Summary of the invention the objective of the invention is to provide a kind of preparation method of ginger slice preserved with soy paste, and it is fewer that it can effectively solve the eating method of general ginger, the shortcoming that product is abundant not.

The object of the present invention is achieved like this: the preparation method of ginger slice preserved with soy paste, and 5 kilograms of gingers are put into the pond soaked 30 minutes, then with brush, the lip-deep earth of ginger is cleaned down, and clean one time with clear water, then with cutter, ginger is thinly sliced; 5 kilograms of ginger slices are poured in bucket, then add 1 kilogram of salt and stir with hand after pickled 18 hours, then the ginger slice in bucket is poured in sieve will more than moisture drain, and then the ginger slice after draining is poured in bucket, pickled again 9 hours after adding 1 kilogram of salt, then be poured in sieve will more than moisture drain, and put into the pond and clean one time with clear water, the lip-deep salting liquor of ginger slice is cleaned up; The ginger slice that cleans up is poured in basin, stirred with hand after then adding 3 kilograms of sweet sauce, by the time pickle and stir again two days later 1 time, and with good seal in its mug of packing into, taking out after 30 days is edible.

The preparation method of ginger slice preserved with soy paste, this product have tender and crisp, the fragrant and sweet moderate characteristics of meat.

The specific embodiment

Composition of raw materials:

5 kilograms, ginger, 2 kilograms of salt, 3 kilograms, sweet sauce.

Preparation method:

Arrange: 5 kilograms of gingers are put into the pond soaked 30 minutes, then with brush, the lip-deep earth of ginger is cleaned down, and clean one time with clear water, then with cutter, ginger is thinly sliced.

Pickle: 5 kilograms of ginger slices are poured in bucket, then add 1 kilogram of salt and stir with hand after pickled 18 hours, then the ginger slice in bucket is poured in sieve will more than moisture drain, and then the ginger slice after draining is poured in bucket, pickled again 9 hours after adding 1 kilogram of salt, then be poured in sieve will more than moisture drain, and put into the pond and clean one time with clear water, the lip-deep salting liquor of ginger slice is cleaned up.

Sauce system: the ginger slice that cleans up is poured in basin, stirred with hand after then adding 3 kilograms of sweet sauce, by the time pickle and stir again two days later 1 time, and with good seal in its mug of packing into, taking out after 30 days is edible.

Claims

1. the preparation method of ginger slice preserved with soy paste, is characterized in that: 5 kilograms of gingers are put into the pond soaked 30 minutes, then with brush, the lip-deep earth of ginger is cleaned down, and clean one time with clear water, then with cutter, ginger is thinly sliced; 5 kilograms of ginger slices are poured in bucket, then add 1 kilogram of salt and stir with hand after pickled 18 hours, then the ginger slice in bucket is poured in sieve will more than moisture drain, and then the ginger slice after draining is poured in bucket, pickled again 9 hours after adding 1 kilogram of salt, then be poured in sieve will more than moisture drain, and put into the pond and clean one time with clear water, the lip-deep salting liquor of ginger slice is cleaned up; The ginger slice that cleans up is poured in basin, stirred with hand after then adding 3 kilograms of sweet sauce, by the time pickle and stir again two days later 1 time, and with good seal in its mug of packing into, taking out after 30 days is edible.