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Processing of honey crisp ginger

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, This product belongs to wet preserved fruit, although it is mainly pure sweet flavor, but because of the crispness of the product, there is a strong fresh ginger flavor, it is a popular preserved fruit small food processing technology as follows: 1. Raw materials: the most tender part of fresh ginger, cut down and show the thumb size, pink, raw materials appear small and expensive. 2, peeling: each particle of ginger is about 1~2 cm long, can be used to remove ginger skin by artificial friction method. 3, color protection, hardening measures: with 0.1% calcium chloride and 0.1

This product belongs to wet candied fruit, although it is mainly pure sweet flavor, but because the product is crisp and has a strong fresh and tender ginger flavor, it is a popular candied snack processing technology as follows:

1, raw materials: the use of fresh ginger the most tender part, cut off as big as thumb, pink, raw materials appear small and expensive.

2. Peeling: each particle of ginger is about 1 to 2 centimeters long. The peel of ginger can be removed by manual friction.

3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1% sodium sulfite solution for 8 hours.

4. Preparation of sugar solution: the ratio of sugar to raw materials of required white sugar is 0.8 per cent. Mix white sugar into 40% sugar solution, add 0.1% sodium citric acid, 0.5% salt, 0.05% potassium sorbate.

5. sugar penetration: after boiling the above sugar solution, add it to the ginger while it is hot and soak it while it is hot. By using the sugar penetration method, the sugar solution is heated and concentrated separately every 1-2 days, each time the concentration is increased by about 5%, and the concentration is poured back to continue impregnation while it is hot. This operation should be repeated every day or every other day. The production cycle is about 10 to 15 days. The translucent state of each ginger after sucking sugar shows that the sugar penetration is close to saturation. At this time, the concentration of the sugar solution reaches more than 60%, and the sugar penetration can be finished after further impregnation for 1-2 days.

6. Drying: remove the ginger from the sugar solution, spread it on the baking pan, and dry it in a drying room or dryer at 65 degrees Celsius until the water content reaches about 26%.

7. Packing: exquisite packing in small boxes.

Product quality: the size of ginger is about 1.5 × 1.5 cm, round or oval, pink and translucent in appearance, crisp in semi-dry state, slightly sour in sweetness, slightly spicy and strong in ginger flavor.

 
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