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Processing technology of ginger candy

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Ginger candy refers to dry candied fruit, which still has a certain position in the food market at present. Processing techniques are as follows: 1. Raw materials: select fresh ginger with thick, tender and crisp meat to remove rotten ginger and disease and insect parts. 2. Washing: wash away rotten. 3. Peeling and a small amount of production for artificial scraping. Slices: the slices should be evenly thick and uniform, and the suitable color protection should be 2mi 3mm thick: soak the sliced ginger slices in 0.1% sodium sulfite solution for 4m / h. 6. Boil sugar: pick up ginger

Ginger candy refers to dry candied fruit, which still has a certain position in the food market at present. The processing techniques are as follows:

1. Raw materials: choose fresh ginger with thick, tender and crisp meat to get rid of rotten ginger and diseases and insects.

2. Washing: wash away rotten.

3. Peeling and a small amount of production for artificial scraping.

Slicing: the thickness of the slice should be uniform. Generally, the thickness of 2mi 3mm is suitable.

Color protection: soak the sliced ginger in 0.1% sodium sulfite solution for 5 hours.

6. boil sugar: pick up ginger slices to boil sugar, use granulated sugar as raw material 0.8 times, first mix granulated sugar into 50% sugar solution, that is, how much sugar is added and how much water is heated and dissolve, and then cook together with ginger slices in the pot. The purpose of sugar penetration can be achieved by using one-time cooking method. Begin to heat with high heat, so that a large amount of water can evaporate. At this time, you should keep stirring until the ginger slices are translucent. The sugar solution has been continuously concentrated, and "granules" appear at the edge of the pot. The heat should be weakened, otherwise the sugar coking phenomenon will occur, and the sugar will be boiled until the sugar recrystallizes, and the sugar ginger will stop heating if it has a sense of dryness.

7. Drying: put the sugar ginger at 60 degrees Celsius to dry.

Packaging: sealed packaging to prevent sugar absorption.

Product quality: ginger sugar surface dry white sugar crystal, uniform grain size, product entrance loosening, sweet and delicious, with a certain degree of spiciness. Total sugar content: more than 70%, water content: 20% Murray 22%. The shelf life is nine months.

 
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