Processing technology of ginger jelly

Ginger jelly is a rare product on the market, which is because the manufacturer is afraid to increase the cost. In fact, it can add one more variety to the jelly, and it can still sell well in summer or winter, but it just increases the cost of ginger juice.

The processing techniques are as follows:

1. Raw material treatment: first use tender ginger as raw material, wash and peel, then beat with shredded beater. As tender ginger is used, a small amount of water can be added to beat pulp properly.

2. Filter ginger juice: filter and remove residue by manual pressure filtration, heat and boil ginger juice and set aside. Ginger residue can be used to make seasoning powder.

3. Gel treatment: using Agar as gel, soaking in 20 times water in advance and gradually heating and dissolving to make it a uniform colloid, Agar dosage is 0.8%, add 10% ginger juice; use 1% cyclamate, 58% sugar, 0.4% citric acid; 0.05% potassium sorbate, boil.

4. Filling cup: small plastic cup, for packaging, after loading, it is covered and hot sealed.

5. Sterilization: 100 degrees Celsius for 5 minutes.

6, cooling and freezing molding, called ginger jelly, with ginger flavor, slightly spicy taste.

In addition, the small cups of jelly of various colors on the market have no nutritional value, and some even have only sweeteners without sugar. In this paper, the addition of some ginger juice does not belong to the preparation of jelly, and there are some differences in flavor and nutrition.