Processing technology of sweet 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 old 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 1m / 2cm pellets and stick to the surface with fried powder puff.
6. Packed with polyethylene bags for 50g, 100g, 200g vacuum sealed packaging, plus trademark box packaging.
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Rapid and Efficient Cultivation of Softened Ginger Bud
In recent years, we adopted indoor measures such as avoiding light and controlling temperature and humidity to cultivate softened ginger buds successfully. This method has a short production cycle, ginger seeds can be harvested 40~45 days after bed, and as long as the temperature, humidity and ventilation are controlled within the appropriate range, they can be produced all year round. The rapid and efficient cultivation techniques of softened ginger buds are introduced as follows: 1. Select white ginger seeds with high germination rate, full bud eyes, suitable size, positive color and no diseases and insect pests. In order to improve the emergence rate, it is best to sow the whole ginger separately according to each bud eye. according to the test
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Storage index and method of garlic sprouts
1. Storage index: 1. Temperature: -0.51℃;2. Gas: O2 concentration 2-3%;CO2 concentration 6-8%;3. Humidity: 9095%;4. Freezing point: -0.7-0.8℃;5. Gas damage value: O2<1%, CO2<12%;6. Storage period: 4-10 months. II. Storage method: storage in controlled atmosphere warehouse. III. Technical process: timely harvest (none)
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