Yuanjiao No. 3
Characteristics: early maturing varieties, strong plant growth potential, plant height 55 cm-61 cm, sweet, crisp, excellent quality, single fruit weight 80 g-120 g, strong disease resistance, wide adaptability, open field and protected land varieties, yield 4000 kg-5000 kg.
Cultivation points: Beijing and Tianjin area from December to early January of the following year sowing, planting in the open field at the end of April, planting seedlings 4500 - 5000 holes per mu, sowing amount per mu 125 grams.
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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. Processing techniques are as follows: 1. Raw material treatment: first, use tender ginger as raw material, wash and peel, then beat by chopping and beating machine. Because tender ginger is used, a small amount of water can be added to beat pulp appropriately. 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.
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Processing of sweet and sour crisp ginger
The sugar and vinegar impregnation processing of vegetables is often processed with garlic, cucumber, radish, ginger and other raw materials, and the technological process includes: raw material treatment, draining to dry, adding liquid impregnation into the tank and preservation. The pickling method is as follows: 1. Raw material pickling: select fresh tender ginger, wash, scrape off ginger skin, or use a grinding wheel with rubber head to remove ginger skin due to friction and rinse clean. Marinate with salt, first add a thin layer of salt to the pool or tank. One layer of salt, one layer of tender ginger, with 20% salt, pour the tank regularly to make
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