Fecha de publicación: 23/11/2018 Fuente: Wipo Olive Table The invention discloses a preparation method for pickled white ginger with rich taste. The preparation method comprises the following steps that white ginger is peeled, cleaned, blanched in boiling water and dried, a sweetening agent, table salt and water are added, and pickling is carried out so as to obtain pre-treated white ginger; and rhizoma polygonati, mulberry fruit, poria cocos, fructus mume, herba dendrobii, corn oil, silkworm pupa protein membranes and edible rice vinegar are uniformly ground, standing is carried out, the mixture is added into the pre-treated white ginger, uniform stirring is carried out, canning and sealing are carried out, then sterilizing is carried out, and placement in a sealed mode is carried out so as to obtain the pickled white ginger with low nutrition loss, wherein the silkworm pupa protein membranes are prepared by adopting a process which comprises the following steps of mixing silkworm pupa protein, olive oil and deionized water, carrying out heating and stirring, adjusting the pH value of a system to be 7.8-8.4, adding recombinant anabaena lipoxygenase, carrying out stirring, adding glyceride, carrying out ultrasonic dispersion, and carryingout drying so as to obtain the silkworm pupa protein membranes. The preparation method for the pickled white ginger has the advantages that the preparation is simple, the preservation period is longer, and in addition, the obtained pickled white ginger is tasty with sour and sweet flavor, rich in taste, easy to digest and absorb and high in nutritional value and physiological activity value.