MySheen

Processing technology of ginger jelly

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, This product is better sold in the market, because in the soft candy with ginger flavor, processing technology is as follows: 1, raw material treatment: select fresh tender ginger, pick out rotten ginger, with artificial scraping or friction peeling; chopped, into a beating machine into pulp, add water according to the ginger old and tender, older ginger can be appropriately added more water, such as tender ginger is added less water. 2. Filter juice extraction method: press or remove residue with cloth bag, take ginger juice, ginger residue can be comprehensively utilized after drying. Ginger juice is heated and sterilized for later use. 3, gel treatment: soft candy used

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.

 
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