Processing technology of ginger jelly

This product sells well in the market because it has the flavor of ginger in fudge, and the processing technology is as follows:

1, raw material treatment: select fresh tender ginger, pick out rotten ginger, use manual scraping or friction peeling; chopped, into the beater to beat into a pulp, add water as ginger old and tender, older ginger can add more water, such as tender ginger, add less water.

2. Filtration juice extraction method: press method or cloth bag is used to remove dregs, ginger juice can be used comprehensively after drying. Ginger juice is sterilized by heating and set aside.

3. Gel treatment: the gels used for fudge are starch, carrageenan, sodium alginate, Agar and so on. Now take Agar as an example. The total weight of the raw material was 2.2% Agar, soaked in water 20 times the weight of Agar for several hours, and then heated and boiled into a uniform colloid.

4. Ingredients: weigh 30 Mel 35% starch syrup, the remaining 60 Mel 65% weight is white granulated sugar, then add 10% of the total sugar weight of ginger juice to the sugar and boil together with Agar colloid, heat, mix fully, stir continuously, finally add raw material weight 0.2%, 0.3% citric acid, 0.05% potassium sorbate, heat and concentrate until the solid reaches 70%, stop heating.

5. Pour the basin: pour the thick pulp into the shallow basin with a thickness of about 1 cm.

6. Cooling molding.

7. Slitting: cut mechanically into 1 cm wide and 2.5 cm long grains.

8. Glutinous rice paper: each fudge is wrapped with a thin piece of glutinous rice paper, and moisture can be evaporated at both ends.

9. Drying: drying in the drying room for 50 hours at 45 degrees Celsius

Packing: packed in a single grain of cellophane.

Ginger fudge is translucent, elastic and tough, sweet and sour. Slightly spicy, with ginger aroma.