CN102370031A - Novel process for preparing sweet and sour brittle ginger - Google Patents
Novel process for preparing sweet and sour brittle ginger Download PDFInfo
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- CN102370031A CN102370031A CN2010102681733A CN201010268173A CN102370031A CN 102370031 A CN102370031 A CN 102370031A CN 2010102681733 A CN2010102681733 A CN 2010102681733A CN 201010268173 A CN201010268173 A CN 201010268173A CN 102370031 A CN102370031 A CN 102370031A
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- ginger
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- brittle
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Abstract
The invention discloses a novel process for preparing sweet and sour brittle ginger. By using the process provided by the invention, the sweet and sour brittle ginger with a plump body and a red colorful color can be produced. The process is realized by the following technical scheme: choosing fresh ginger which is not mature or tender and cleaning the ginger with water; pouring the cleaned ginger into a pool after draining, sprinkling salt into layers to pickle, dewatering primarily; rinsing ginger slices with clean water and then putting the ginger slices into the pool with the clean water to soak, washing the ginger slices with the clean water after fishing out, pouring the ginger slices into a jar, pouring white vinegar to soak over the ginger surface, and adding edible carmine liquid dissolved by boiled water and citric yellow liquid so that pigment seeps into the ginger slices; sugaring colored ginger and white granulated sugar according to the ratio of 1:1, and then boiling the mixture in an iron pan to concentrate the sugar liquid.
Description
Technical field:
The invention relates to the processing method of ginger food, it is a kind of about sweet and sour crisp ginger production new technique more specifically to say so.
Background technology:
The sweet and sour ginger food of traditional mode of production all is to adopt direct mode, promptly ginger through cleaning, in boiled dense syrup, boil, and carry out in this course constantly concentrating, dry and make.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new sweet and sour crisp ginger process technology is provided.Utilize the present technique method can significantly improve the aesthetic feeling and the mouthfeel of ginger food.
The present invention realizes through following technical scheme:
50 kilograms of fresh gingers wash.Drain the back pour ginger piece layering (about 20 cm thick one decks) in the pond into, the interlayer salting, the salting total amount be the ginger piece heavy 20%.The ginger face covers bamboo curtain splint, presses stone in the ratio of Jiang Chongliang 20%, pickles 1-2 days, makes its preliminary hydro-extraction.Ginger piece after the dehydration is just picked up from the pond in the sieve of packing into, and draining 2-3 hour, layering was refunded in the pond of ladling out dried salt solution again, 20 centimetres of every bed thickness, and successively sprinkle the salt powder in the ratio of Jiang Chong 15%.Bamboo curtain splint on the ginger upper cover is pressed stone in the ratio of Jiang Chongliang 15%, pickled 60 days the ginger base.
Be cut into each 20 centimetres of length and width, thick 0.2 centimetre ginger splices.Soak 17 hours (water is changed 1 time in the centre) with clear water with putting into the pond that is marked with clear water after the ginger splices flushing.Pull the back out and wash, put into sieve or bamboo basket again, press the stone setting-out 1 hour of Jiang Chong 50% above with clear water.Pour ginger in the cylinder into then, take off pine, pour light-coloured vinegar into, make it to flood the ginger face, soaked 1 day, pull out with hand.Draining divided basin after 1 hour, and 0.5 kilogram in every basin adds colouring agent and fully mixes thoroughly, gave ginger splices painted (colorant formulations is: Ponceau 4R 10 grams, lemon yellow 5 restrain, convert into dilution with 3 kilograms of boiling water).Turned 1 time in per 24 minutes, and treated all to pour into after 2 hours in the cylinder and placed 1 day, pigment is infiltrated in the ginger splices.
Ginger splices after painted and white granulated sugar were in 1: 1 ratio sugaring.Crisp ginger sugaring divides and carries out for 3 times: whenever mix 17.5 kilograms of sugar for the first time, mix thoroughly and placed 1 day.For the second time still with sugar in primary ratio, do scarifying on the ginger splices slightly but need only to be put in sugar, give free rein to and dissolve infiltration.At interval carried out sugaring for the third time in 1 day, 10 kilograms with sugar, all contain out sugar after 4-5 days, be placed on be fried boiling in the iron pan after 5 kilograms of sugarings again, endured 90 minutes with little fire, liquid glucose is concentrated, contain with container, refund interior sugaring 4-5 days of cylinder adorning ginger when being cooled to 60 ℃.After, liquid glucose need carry out concentrating 60 minutes the second time again, refunds in the cylinder after the cooling again, makes ginger splices fully absorb liquid glucose.After 4-5 days, the ginger body is full, and color and luster is red gorgeous, sweet and sour crisp ginger.
The specific embodiment:
1, pickles.Select 50 kilograms of fat, the medium fresh gingers of ginger meat, wash.Drain the back pour ginger piece layering (about 20 cm thick one decks) in the pond into, the interlayer salting, 0.5-1 kilogram salt is put more in the superiors, the salting total amount be the ginger piece heavy 20%.The ginger face covers bamboo curtain splint, presses stone in the ratio of Jiang Chongliang 20%, pickles 1-2 days, makes its preliminary hydro-extraction.Ginger piece after the dehydration is just picked up from the pond in the sieve of packing into, and draining 2-3 hour, layering was refunded in the pond of ladling out dried salt solution again, 20 centimetres of every bed thickness, and successively sprinkle salt powder (last layer add salt powder 0.5-1 kilogram) in the ratio of Jiang Chong 15%.Bamboo curtain splint on the ginger upper cover is pressed stone in the ratio of Jiang Chongliang 15%, pickled 60 days the ginger base.
2, painted.Pull the ginger base out, be cut into each 20 centimetres of length and width, thick 0.2 centimetre ginger splices.Soak 17 hours (water is changed 1 time in the centre) with clear water with putting into the pond that is marked with clear water after the ginger splices flushing.Pull the back out and wash, put into sieve or bamboo basket again, press the stone setting-out 1 hour of Jiang Chong 50% above with clear water.Pour ginger in the cylinder into then, take off pine, pour light-coloured vinegar into, make it to flood the ginger face, soaked 1 day, pull out with hand.Draining divided basin after 1 hour, and 0.5 kilogram in every basin adds colouring agent and fully mixes thoroughly, gave ginger splices painted (colorant formulations is: Ponceau 4R 10 grams, lemon yellow 5 restrain, convert into dilution with 3 kilograms of boiling water).Turned 1 time in per 24 minutes, and treated all to pour into after 2 hours in the cylinder and placed 1 day, pigment is infiltrated in the ginger splices.
3, sugaring.Ginger splices after painted and white granulated sugar were in 1: 1 ratio sugaring.Crisp ginger sugaring divides and carries out for 3 times: whenever mix 17.5 kilograms of sugar for the first time, mix thoroughly and placed 1 day.For the second time still with sugar in primary ratio, do scarifying on the ginger splices slightly but need only to be put in sugar, give free rein to and dissolve infiltration.At interval carried out sugaring for the third time in 1 day, 10 kilograms with sugar, all contain out sugar after 4-5 days, be placed on be fried boiling in the iron pan after 5 kilograms of sugarings again, endured 90 minutes with little fire, liquid glucose is concentrated, contain with container, refund interior sugaring 4-5 days of cylinder adorning ginger when being cooled to 60 ℃.After, liquid glucose need carry out concentrating 60 minutes the second time again, refunds in the cylinder after the cooling again, makes ginger splices fully absorb liquid glucose.After 4-5 days, the ginger body is full, and color and luster is red gorgeous, sweet and sour crisp ginger.
Claims (4)
1. sweet and sour crisp ginger production new technique is characterized in that: used raw material are fresh ginger, salt, sugar, colouring agent, through pickling, painted, sugaring, concentrating and form.
2. according to the said sweet and sour crisp ginger production new technique of claim 1, it is characterized in that: said pickle the salting total amount be the ginger piece heavy 20%.
3. according to the said sweet and sour crisp ginger production new technique of claim 1, it is characterized in that: the colorant formulations of said painted use is: Ponceau 4R 10 grams, lemon yellow 5 restrain, convert into dilution with 3 kilograms of boiling water.
4. according to the said a kind of sweet and sour crisp ginger production new technique of claim 1, it is characterized in that: said sugaring is ginger splices and white granulated sugar in 1: 1 ratio sugaring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102681733A CN102370031A (en) | 2010-08-23 | 2010-08-23 | Novel process for preparing sweet and sour brittle ginger |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102681733A CN102370031A (en) | 2010-08-23 | 2010-08-23 | Novel process for preparing sweet and sour brittle ginger |
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| Publication Number | Publication Date |
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| CN102370031A true CN102370031A (en) | 2012-03-14 |
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| CN2010102681733A Pending CN102370031A (en) | 2010-08-23 | 2010-08-23 | Novel process for preparing sweet and sour brittle ginger |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871087A (en) * | 2012-10-23 | 2013-01-16 | 衢州市煜鑫农产品加工技术开发有限公司 | Production method of sweet and sour ginger |
| CN103330039A (en) * | 2013-05-22 | 2013-10-02 | 胡和秀 | Sweet and sour dried ginger slice |
| CN103404822A (en) * | 2013-09-03 | 2013-11-27 | 莱芜东兴源食品有限公司 | Method for treating ginger slices and crispy ginger slices produced by method |
| CN103416702A (en) * | 2013-07-17 | 2013-12-04 | 石台县昌龙食品加工有限公司 | Method for pickling white ginger |
| CN105410784A (en) * | 2015-11-04 | 2016-03-23 | 渤海大学 | Spiced fresh ginger instant side dish and preparation method thereof |
| CN107853441A (en) * | 2017-10-23 | 2018-03-30 | 铜陵市天屏山调味品厂 | A kind of preparation method of Guangdong sweet and sour crisp ginger |
| CN109170718A (en) * | 2018-11-21 | 2019-01-11 | 铜陵市佘家贡姜厂 | A kind of health care ginger splices and preparation method thereof |
-
2010
- 2010-08-23 CN CN2010102681733A patent/CN102370031A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871087A (en) * | 2012-10-23 | 2013-01-16 | 衢州市煜鑫农产品加工技术开发有限公司 | Production method of sweet and sour ginger |
| CN102871087B (en) * | 2012-10-23 | 2013-07-17 | 衢州市煜鑫农产品加工技术开发有限公司 | Production method of sweet and sour ginger |
| CN103330039A (en) * | 2013-05-22 | 2013-10-02 | 胡和秀 | Sweet and sour dried ginger slice |
| CN103416702A (en) * | 2013-07-17 | 2013-12-04 | 石台县昌龙食品加工有限公司 | Method for pickling white ginger |
| CN103404822A (en) * | 2013-09-03 | 2013-11-27 | 莱芜东兴源食品有限公司 | Method for treating ginger slices and crispy ginger slices produced by method |
| CN103404822B (en) * | 2013-09-03 | 2015-03-25 | 莱芜东兴源食品有限公司 | Method for treating ginger slices and crispy ginger slices produced by method |
| CN105410784A (en) * | 2015-11-04 | 2016-03-23 | 渤海大学 | Spiced fresh ginger instant side dish and preparation method thereof |
| CN107853441A (en) * | 2017-10-23 | 2018-03-30 | 铜陵市天屏山调味品厂 | A kind of preparation method of Guangdong sweet and sour crisp ginger |
| CN109170718A (en) * | 2018-11-21 | 2019-01-11 | 铜陵市佘家贡姜厂 | A kind of health care ginger splices and preparation method thereof |
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Application publication date: 20120314 |