CN1274541A - Process of making sweet and sour ginger shreds - Google Patents
Process of making sweet and sour ginger shreds Download PDFInfo
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- CN1274541A CN1274541A CN99116478A CN99116478A CN1274541A CN 1274541 A CN1274541 A CN 1274541A CN 99116478 A CN99116478 A CN 99116478A CN 99116478 A CN99116478 A CN 99116478A CN 1274541 A CN1274541 A CN 1274541A
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Abstract
By using fresh ginger as raw matrial and through the processes of washing, peeling, shredding, pickling, mixing with sesame oil, sugar, vinegar, milk powder and other supplementary material, sealing into ceramic or enamel container and storing in 50-60 cm depth of ground for 3-4 weeks, sweet and sour ginger shreds are produced. The present invention provides one kind of delicious, crisp and fragrant ginger nibble.
Description
The present invention relates to utilize ginger to make that family goes with rice or bread or the method for leisure food, refer to a kind of preparation method of sweet and sour ginger shreds particularly.
Ginger all has plantation in the most areas of China, and resource is very extensive.Its flavor is pungent, and slightly warm in nature includes gingerol, zingiberol, gingerol, volatile oil and multivitamin and mineral matter.Ginger increases the delicious food of dish except can be used as flavouring and seasoning matter, also is put into the row of NF, the beneficial body that can be used as medicine, keeps fit, improves looks, keeps healthy, delays senility, prevents and cures diseases.China's proverb " is early eaten three ginger, is better than and drinks ginseng soup.Winter eats the radish summer and eats ginger, prescribes without the doctor." wait the unique effects that ginger all is described.Therefore, in diet, some gingers and manufactured goods thereof are very useful to health as if often arranging in pairs or groups.Yet the leisure pot foods that utilize ginger to make of Chu Shouing only have sugared ginger slices a kind of in the market, and its kind is single, and mouthfeel is general, are difficult to satisfy the needs of people to the diversification of ginger goods taste.
Purpose of the present invention is exactly will further open up ginger this enriches the deep processing field of agricultural product, and a kind of preparation method of sweet and sour ginger shreds is provided, and makes people's leisure delicacy excellent product of many a kind of mouthfeel uniquenesses again.
For realizing this purpose, the preparation method of sweet and sour ginger shreds provided by the present invention, preface is made of following steps successively:
1〉select materials: select first-class new light violet ginger or yellow ginger, remove its twig part, the ginger body of leaving and taking the meat plumpness is as processing raw material;
2〉clean: the raw material ginger that will choose is cleaned fully, remove silt, and airing is standby;
3〉decortication: the Jiang Jinhang decortication that will clean airing is handled, and then cleans completely, and airing or oven dry again;
4〉chopping: will be cut into filament through the ginger after the processing such as decortication, and screen then, and remove bruised ginger;
5〉flood system: carved shredded ginger in the ratio mixing and stirring that per 1000 grams drop into salt 90-110 gram, is placed in pottery or the enamelled vessel and was detained 4 to 6 hours, repeatedly stir, it is fully flooded therebetween;
6〉dehydration: the shredded ginger that will flood carries out processed, takes off the moisture content of 30-40% in it;
7〉soak: the ratio mixing and stirring that weight per 1000 grams of the shredded ginger that processed has been got well before in the system of flooding drop into white sugar 200-250 grams, aromatic vinegar or mature vinegar 150-200 gram, sesame oil 250-300 gram, milk powder 100-150 gram, place in pottery or the enamelled vessel and soaked 4 to 5 hours, repeatedly stir therebetween, make it fully tasty;
8〉envelope kiln: will be loaded in pottery or the enamelled vessel through the shredded ginger that immersion treatment has been got well, seal up vessel port, imbed underground 50-60 centimeters again, kiln can be played in kiln Tibetan three～all around, obtains manufactured goods.
The invention has the advantages that: the product that makes according to said method does not contain any additives, is pure pollution-free food.Its silk is thin, and its sweet and sour is moderate as if the dragon palpus, and delicious and crisp is tasty and refreshing, and the long times of aftertaste of food rates as an unsurpassed one.Normal food can invigorating the spleen, and appetizing increases appetite, aid digestion, promote the production of body fluid, diuresis, lead by becoming silted up stagnant, the effect of also have health care, improve looks, prevent and cure diseases, promoting longevity, for the house, travel, going with rice or bread provides a kind of new delicious food.Simultaneously also opened up wide prospect, had great potential economic benefit and social benefit for the deep processing of ginger.
The present invention is described in further detail below in conjunction with specific embodiment:
The preparation method of sweet and sour ginger shreds of the present invention, can finish by the following step in order:
1〉select materials: at first select first-class new light violet ginger or yellow ginger, preferably the fresh tender ginger of these two kinds (or claiming newborn ginger) through carefully screening, is removed its twig part, and the ginger body of leaving and taking the meat plumpness is as processing raw material.Choosing fresh tender ginger is because its fiber is fine and smooth sliding tender, the manufactured goods excellent taste.
2〉clean: the ginger body that will choose cleans fully, remove the silt on it, and airing is standby;
3〉decortication: with the processing of peeling of the ginger body of above-mentioned clean airing, and then thoroughly clean one time, and airing or oven dry once more.
4〉chopping: the ginger body of above-mentioned decortication and clean airing is cut into the semi-finished product of required processing, promptly cuts the uniform thin slice of thickness earlier, be cut into the uniform filament of strip again, screen then, remove bruised ginger wherein.
5〉flood system: above-mentioned carved shredded ginger is dropped into mixed the stirring of ratio that table salt 100 restrains in per 1000 grams, place pottery or enamel etc. can not to produce in the container of chemical reaction with raw material, be detained about 5 hours, and can repeatedly stir raw material therebetween, it is fully flooded.
6〉dehydration: the above-mentioned shredded ginger that floods is carried out mechanical dehydration handle, take off its moisture content of interior 30%;
7〉soak: weight per 1000 grams of the shredded ginger that above-mentioned processed has been got well before in the system of flooding add the ratio mixing and stirring of white sugar 220 grams, aromatic vinegar 180 grams, sesame oil 280 grams, milk powder 120 grams, place in pottery or the enamelled vessel and soaked 4.5 hours, repeatedly stir therebetween, make it fully tasty;
B〉the envelope kiln: the shredded ginger that above-mentioned process is fully soaked is sub-packed in pottery or the enamelled vessel, as joint filling material, seals up vessel port with new lotus leaf or dried waterlily leaf, imbeds underground 50 centimeters again, and kiln hid for three weeks can play kiln, obtains ready-to-serve manufactured goods.Why first-selected lotus leaf is made joint filling material, is because lotus leaf has certain permeability, can keep the humidity of stable appropriateness in the container, and assurance institute kiln is hidden the quality after product finally plays kiln.The lotus leaf special delicate fragrance also can incorporate in the sweet and sour shredded ginger in envelope kiln process simultaneously, makes prepared product have more peculiar flavour.
Claims (3)
1, a kind of preparation method of sweet and sour ginger shreds, preface is made of following steps successively:
1〉select materials: select first-class new light violet ginger or yellow ginger, remove its twig part, the ginger body of leaving and taking the meat plumpness is as processing raw material;
2〉clean: the raw material ginger that will choose is cleaned fully, remove silt, and airing is standby;
3〉decortication: the Jiang Jinhang decortication that will clean airing is handled, and then cleans completely, and airing or oven dry again;
4〉chopping: will be cut into filament through the ginger after the processing such as decortication, and screen then, and remove bruised ginger;
5〉flood system: carved shredded ginger in the ratio mixing and stirring that per 1000 grams drop into salt 90-110 gram, is placed in pottery or the enamelled vessel and was detained 4 to 6 hours, repeatedly stir, it is fully flooded therebetween;
6〉dehydration: the shredded ginger that will flood carries out processed, takes off the moisture content of 30-40% in it;
7〉soak: the ratio mixing and stirring that weight per 1000 grams of the shredded ginger that processed has been got well before in the system of flooding drop into white sugar 200-250 grams, aromatic vinegar or mature vinegar 150-200 gram, sesame oil 250-300 gram, milk powder 100-150 gram, place in pottery or the enamelled vessel and soaked 4 to 5 hours, repeatedly stir therebetween, make it fully tasty;
8〉envelope kiln: will be loaded in pottery or the enamelled vessel through the shredded ginger that immersion treatment has been got well, seal up vessel port, imbed underground 50-60 centimeters again, kiln can be played in kiln Tibetan three～all around, obtains manufactured goods.
2, the preparation method of sweet and sour ginger shreds according to claim 1 is characterized in that: said step 1〉in select first-class fresh tender ginger or newborn Jiang Zuowei to process raw material.
3, the preparation method of sweet and sour ginger shreds according to claim 1 is characterized in that: said step 8〉in select for use new lotus leaf or dried waterlily leaf to seal up vessel port as joint filling material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99116478A CN1097435C (en) | 1999-05-21 | 1999-05-21 | Process of making sweet and sour ginger shreds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99116478A CN1097435C (en) | 1999-05-21 | 1999-05-21 | Process of making sweet and sour ginger shreds |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1274541A true CN1274541A (en) | 2000-11-29 |
| CN1097435C CN1097435C (en) | 2003-01-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99116478A Expired - Fee Related CN1097435C (en) | 1999-05-21 | 1999-05-21 | Process of making sweet and sour ginger shreds |
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| Country | Link |
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| CN (1) | CN1097435C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578213A (en) * | 2012-02-21 | 2012-07-18 | 宁德市远德食品有限公司 | Method for storing raw material of ginger at low temperature |
| CN102630903A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Sweet and sour ginger and making method thereof |
| 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 |
| CN102987308A (en) * | 2012-12-16 | 2013-03-27 | 朱兴初 | Ginger bamboo shoot production 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 |
| CN107232375A (en) * | 2017-06-06 | 2017-10-10 | 安徽科技学院 | A kind of preparation method of the white Jiang Longxu oral health sugar in Tongling |
| CN108838058A (en) * | 2018-07-11 | 2018-11-20 | 福建优创农业发展有限公司 | A kind of automatic screen-dividing machine of ginger |
| CN109156776A (en) * | 2018-10-09 | 2019-01-08 | 安徽铜陵天门白姜食品有限责任公司 | A kind of sweet and sour ginger preparation method of bacteriostasis, preservation |
| CN109198148A (en) * | 2018-11-21 | 2019-01-15 | 铜陵市佘家贡姜厂 | A kind of preparation method of digesting and appetizing ginger splices |
| CN109349566A (en) * | 2018-10-09 | 2019-02-19 | 铜陵白姜发展有限责任公司 | A kind of sweet and sour shredded ginger and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196899A (en) * | 1997-04-18 | 1998-10-28 | 陈永国 | Assorted sliced ginger for meal |
-
1999
- 1999-05-21 CN CN99116478A patent/CN1097435C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578213A (en) * | 2012-02-21 | 2012-07-18 | 宁德市远德食品有限公司 | Method for storing raw material of ginger at low temperature |
| CN102630903A (en) * | 2012-03-21 | 2012-08-15 | 铜陵市和平姜业有限责任公司 | Sweet and sour ginger and making method thereof |
| CN102630903B (en) * | 2012-03-21 | 2015-10-28 | 铜陵市和平姜业有限责任公司 | A kind of sweet and sour ginger and preparation method thereof |
| 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 |
| CN102987308A (en) * | 2012-12-16 | 2013-03-27 | 朱兴初 | Ginger bamboo shoot production 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 |
| CN107232375A (en) * | 2017-06-06 | 2017-10-10 | 安徽科技学院 | A kind of preparation method of the white Jiang Longxu oral health sugar in Tongling |
| CN108838058A (en) * | 2018-07-11 | 2018-11-20 | 福建优创农业发展有限公司 | A kind of automatic screen-dividing machine of ginger |
| CN109156776A (en) * | 2018-10-09 | 2019-01-08 | 安徽铜陵天门白姜食品有限责任公司 | A kind of sweet and sour ginger preparation method of bacteriostasis, preservation |
| CN109349566A (en) * | 2018-10-09 | 2019-02-19 | 铜陵白姜发展有限责任公司 | A kind of sweet and sour shredded ginger and preparation method thereof |
| CN109198148A (en) * | 2018-11-21 | 2019-01-15 | 铜陵市佘家贡姜厂 | A kind of preparation method of digesting and appetizing ginger splices |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1097435C (en) | 2003-01-01 |
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