Processing technology of preserved plum ginger

Fresh ginger is usually only spicy ginger and ginger flavor. The preserved plum ginger is a kind of cold fruit food which adds the flavor of preserved plum to the raw material of ginger.

The processing techniques are as follows:

1. Raw materials: the raw materials used for this kind of cold fruit products are semi-finished salt ginger embryos.

2. Desalination: soak the salt embryo with a large amount of water and need to change the water. If the desalination effect is fast with flowing water, it can be used where the water source is sufficient. Desalination degree depends on the need, generally leave about 2% salt in the raw material.

3. Slicing: slicing as needed. Generally, the thickness of slicing is 3 mm, which requires slicing evenly.

4. Dry: bake the ginger slices at 65 degrees Celsius at 70 degrees Celsius until semi-dry.

5. Soak sour plum water: green plum water is processed in a cold fruit factory and pickled with salt. Its flavor is salty and sour. The waste of this kind of sour plum water is filtered first, diluted with water when necessary, adjusted flavor, added sweetener, boiled and sterilized, soaked with 1 part ginger slice and half part sour plum water, and 1/10000 lemon yellow pigment is added at the same time. Or eat red pigment to dye the ginger slices yellow or red, so that ginger slices fully absorb the flavor of sour plum water.

6. Dry: bake slices of ginger at 65 degrees Celsius at 60 degrees Celsius to semi-dry.

7 packing: each bag is packed in a small bag of 20ml 50g.

8. Lu flavor, yellow or red, crisp, salty, sweet, sour and preserved plum flavor, and has the spicy flavor of tender ginger, is a low-cost and popular snack.