Processing of Sugar Plum Ginger

This product is a traditional sugar product, previously marketed in Southeast Asia, with sweet, sour, salty, spicy and special flavor. The processing techniques are as follows:

1. Raw material treatment:

Preparation of powdered ginger: using fresh tender ginger and fresh ginger, the ratio is 4:3, the two kinds of ginger are fully washed, after scraping off the floating skin of ginger, chopping and color protection, soaking in 0.1% sodium bisulfite solution for 8 hours, then rinsing with clean water, into the beater to beat into fine pulp, spread in a drying pan, into the dryer to 65 degrees Celsius drying, that is, dried ginger powder.

Add sugar powder: beat the pure dried sweet potato or cassava chips into fine powder, sift and thicken, add about 35% water to make the powder loose and moist, cook in steam for 10 minutes, remove from the cold, beat loose, mix in 20% sugar, mix evenly. Soak the lemon salt embryo to remove most of the salty taste, leaving only about 2% of the salt, chopped, into the beater to beat into a fine pulp.

Spice powder: clove, cinnamon, five spice powder and other appropriate amount of blending.

2. Raw material ratio: ginger powder 13%, sugar sweet potato powder 27%, sugar 10%, citric acid 18%, spices 0.5%, potassium sorbate 0.05%.

3. Kneading: all the above materials are mixed and kneaded into lumps.

4. Baking: spread the lump into a 1.5 cm thin layer in the baking pan and bake it into a soft state at 65 degrees Celsius in the dryer. After cold forming, the water content is about 20%.

5. Slicing: cut the soft block into 1cm and 2cm particles and stick to the surface with fried powder puff.

6. Packaging: use polyethylene bags for 50g, 100g, 200g vacuum sealed packaging, plus trademark box packaging.