Ginger can be used not only for fresh food, but also as a raw material for processing. Ginger processing can increase the economic value of ginger, prolong the preservation and supply time of ginger, and improve the quality and flavor of ginger. The processed ginger products and simple processing techniques are described below.

First, salt processing

1, salty ginger. Wash and peel with fresh ginger, rinse and dry before salting. For every 100 kilograms of fresh ginger, add 30 kilograms of salt, pour it into the tank and layer it. Drain the tank 1-2 times a day. After pickling for 6-8 days, pour the tank once a day and then marinate for 1 month to seal the tank. The finished salted ginger has the characteristics of bright yellow, crisp and tender.

2. Pickled ginger buds. Choose obesity fresh, spicy, ginger, and more ginger, wash and peel, every 100 kg of ginger with Bomei 20 brine 36 kg soaked for 3-4 days, take out, switch to Bomei 21-22 brine and soak for 5-6 days , pick up the inner layer of another cylinder and pour it into the clarified salt of Baume 21-22 to flood the ginger noodles, and add salt seal cylinder (2 kg per 100 kg of salty billet) for pickling. It can usually be marinated in 10-15 days.

3, ginger spicy sauce. Choose fresh and fat ginger and golden red ripe fresh pepper as raw materials. Wash the ginger, peel it, dry it, slice it, and basze it in the sun for 1-2 days. Dry the ginger slices to 90%. Wash the peppers, drain, chop them, and grind them into a spicy paste. And according to 100 kg of ginger, 35 kg of spicy pulp, 25 kg of white wine, 28 kg of salt into the porcelain tank. When filling the cylinder, press a layer of ginger, a layer of spicy paste, and repeat the order of a layer of salt. It is installed 10-15 cm away from the cylinder mouth, then slowly pour the liquor from the cylinder, and finally seal the cylinder mouth. It can be marinated after 25-30 days.

Second, sugar processing

1, white sugar ginger. Peel the fresh and fat ginger, cut into 0.5 cm thick slices and boil them in boiling water until they are half-cooked (transparent). Remove them in water and cool them. Then remove the drained water and fill the tank with 35 kg of sugar per 100 kg. Layered syrup agriculture knowledge for 24 hours, then pour the ginger slices together with the sugar solution into the copper pot and add 30 kg of sugar to boil and concentrate until the syrup can be drawn into the silk (at this time, the concentration of the sugar liquid is over 80%). After the ginger slices, drain the syrup, dry it, put it in a wooden trough and mix about 10 kg of sugar, sifting off excess sugar, and the ginger piece is accompanied by a layer of white sugar coating, which becomes a white sugar ginger.

2, red ginger tablets. Wash the ginger, peel it, slice it, rinse it in water for 5-7 days, remove it and dry it for sugar cooking. When the ginger slice is bright yellow, remove it and cool it. Put a layer of ginger on the layer of white sugar and put it into the tank. According to the salt of 5-8 kg per 100 kg of ginger, after 30 minutes, part of the sugar and salt melted, infiltrated into the ginger tissue, and then treated with low temperature to make the ginger stained with white sugar. Then, mix and paste with 100 grams of ginger slices per 100 kilograms of ginger, and mix them for about 25 days.

Third, the sugar processing five-flavored ginger. Choose mature fresh ginger, peel and wash and drain the water, press 100 kg of ginger and salt 25 kg into the tank for 10-15 days (flip every 5 days), choose a sunny day to remove the sun to a layer of salt cream. Place on a wooden board, use a wooden chop to flatten the ginger, press 100 kg of ginger with 150 g of saccharin, 200 g of citric acid, 5 kg of powdered salt, mix well, dip into the tank for 1-2 days, and turn the ginger 1 time the next day. , remove the sun to the ginger and apply the salt cream.

Fourth, sauce processing

Ginger slices with sauce. Cut the salted finished salty ginger into a 0.5 cm piece and soak it in the tank for 2-3 hours (turn it once every 30 minutes), drain the water and soak it with soy sauce (60 kg of soy sauce per 100 kg of ginger). After 3-4 days, remove the glaze for 3-4 hours, then add the dried ginger slices to the tank for 115-120 kg per 100 kg of sweet sauce, and serve for 10-15 days.

Five, dry

1. Organic dried ginger slices. Use intact organic fresh ginger, wash and peel, rinse, dry the water, cut into pieces of ginger about 0.5 cm thick. Then, according to the ratio of 100 kg fresh ginger and salt 3-5 kg, the mixture is marinated for 3-5 days, and the salt is deepened and infiltrated and dried. The ginger pieces are sealed in a plastic bag and can be stored for two years.

2, seasoned ginger powder. Wash the fresh ginger, cut into thin slices, and dry or dry. Generally, 12-13 kg of dried ginger is produced per 100 kg of fresh ginger. It is processed into a powder by a pulverizer, and finally 1% natural carotene, 1% sodium glutamate and 6% white sugar powder are added, and the mixture is well mixed.

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