Processing of sweet and sour crisp ginger

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.