MySheen

Processing of sweet and sour crisp ginger

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, 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

Sugar and vinegar impregnation processing of vegetables this kind of products are often processed with garlic, cucumber, radish, ginger, etc., the technological process includes: raw material treatment, draining to dry, adding preparation liquid into the tank and preservation, the soaking method is as follows:

1, raw material pickling: select fresh tender ginger, wash, scrape off the ginger skin, or use a grinding wheel with a rubber head to remove the ginger skin due to friction and rinse clean. Marinate with salt, first add a thin layer of salt to the pool or tank. A layer of salt, a layer of tender ginger, regularly pour the tank with 20% salt, make the salt infiltrate into the raw material, keep the concentration of salt solution 13-15%, and finish pickling. Soak the tender ginger in clean water, rinse and reduce salt, remove and drain.

2. Treatment: the raw material can be small pieces of tender ginger, or sliced, with a thickness of 0.4 to 0.5 cm, and the size is as uniform as possible.

3. Drain water to dry.

4, into the cylinder impregnation system: the salted raw materials are tightly loaded into the cylinder, and the prepared cooling sweet and sour fragrance is injected. The ingredients are as follows: first, heat the vinegar (containing about 3% vinegar) to about 80 degrees Celsius, and then add sugar and excipients to boil before use. The specific formula of sweet and sour ingredients is 100 jin of tender ginger embryo, 8 jin of salt, 20 jin of sugar, 15 jin of vinegar and potassium sorbate. Soak the ginger slices in the vinegar solution for 7-10 days. Turn them frequently to fully absorb the sweet and sour solution.

5. Packing: it can be packed in a larger package of 10 jin or in 250 or 500 grams of glass bottles.

6. Sterilization: sterilize at 100 degrees Celsius for 15 minutes.

7. Cooling, finished product.

Sweet and sour ginger is light yellow, sweet, sour, tender and spicy.

 
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