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.
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Storage pathological changes of garlic bolts and its control measures
Shoot variation 1. Shoot browning (1) symptoms of shoot browning changed from yellowish green to yellowish brown or dark brown, dehydrated and wrinkled into thin flakes, easy to decay, and easy to be infected by mold, lost toughness, dry change was easy to break, wet change was easy to decay, and was infected by mold. (2) physiological senescence and shrinkage of bolting tissue. High temperature and high oxygen can promote browning, and high humidity will aggravate browning. (3) prevent and control timely harvesting and strictly prevent high temperature, air drying or covering during the period of collection and transportation.
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Processing method of dehydrated garlic flakes (powder)
The raw materials of dehydrated garlic slices require the same variety, white color, large cloves, normal shape, mature, no scars of diseases and insect pests. Garlic can be peeled manually or mechanically, separated from garlic cloves, and then removed from the epidermis. Cut the peeled garlic cloves into thin slices 2mm to 3mm thick, which are too thick to dry and too thin to keep shape. Soak the garlic cloves in 0.1%-0.7% sodium bisulfate or sodium sulfate solution for about 20 minutes to protect color to prevent the oxidation loss of alliin. After color protection, the garlic slices are fully washed with clean water to remove the mucus and mucus from the surface of the garlic slices.
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