Production of dried ginger slices

After taking back the fresh ginger, rinse it with water, scrape the skin with manual or scraper, and cut into slices of uniform size and about 1 cm thick with a knife or slicer. Set up a bamboo rack in a sealed room, put the ginger slices on the bamboo rack, and dry the ginger slices directly to form dried ginger slices. Where there are conditions, the sliced ginger can be baked: put the sliced ginger into the drying room, strictly control the temperature in large, medium and small fire, start with large fire, gradually evaporate the moisture on the surface of ginger slices, and then reduce to medium heat and low heat. Make the ginger slices shrink and cool, the ginger slices become hard and crisp, and the ginger slices can be baked when the moisture content is 12% and 13%. Every 100 kg of fresh ginger can produce 13-18 kg of dried ginger slices. After baking, the dried ginger slices are immediately packed in a plastic bag, the mouth of the bag is tightly sealed and can be sold. The ginger slices baked in this way have the advantages of less fiber, more powder, strong aroma, good spicy taste and convenient storage, transportation and use.