Processing of soy sauce and alpinia ginger

Alpinia officinalis, the scientific name Jerusalem artichoke, is a plant of the family Compositae. Health food with unique flavor can be produced.

I. technological process

Raw material treatment → sun-drying → primary pickling → de-brine → re-pickling → slices → rinsing → seasoning → sterilization

2. Key points of processing

1. Rinse the raw materials with clean water, discard impurities and rot, hurt, rot and mildew tubers, rinse with clean water and then put them into the bamboo basket to drain.

2. Spread the rinsed raw materials on bamboo racks or clean cement boards, spread them evenly and let the sun shine directly. Turn it once in the morning and in the afternoon until the hand is pinched and soft, generally bask in the sun for 2 days.

3. First marinate fresh ginger with salt 8kg per 100kg and marinate in layers, about 20 0cm thick into one layer, sprinkle salt on each layer, compaction layer on layer, leave about 20% of the total amount of salt on top layer, and then marinate with stones for 70 days.

4. Remove the brine and remove the brine when the ginger is softened and aroma is produced.

5. Re-pickling and then pickling according to the initial pickling method, but the cylinder mouth is required to be airtight to avoid air leakage. Marinate for 30 days, that is, the semi-finished product.

6. Slice the rinsed and re-pickled ginger and cut it into slices, about 0.3cm thick. Rinse in running water for 6 hours after cutting, then remove and drain.

7. Seasoning 0.5% hay and boiling water for 40 minutes, add 30% soy sauce, 8% primary salt, 0.8% monosodium glutamate, 0.05% potassium sorbate, and put it in a four-spin bottle containing ginger while it is hot.

8. Sterilization in 85 ℃ water bath for 40 minutes, that is, the finished product.