Ginger drying techniques

The principle of dried ginger is to dry, the moisture is reduced to a minimum, and the concentration of the soluble matter of raw materials is relatively increased. In the dry processing, the activity of the enzyme contained in the ginger itself is either killed or suppressed, so that the dried product can be stored for a long time.

1 ordinary dried ginger. Ginger peeled and washed, dried, cut into 0.5 cm thick ginger slices, 3.5 kg of salt per 100 kg of fresh ginger slices, layered marinated for 3 to 5 days, after the infiltration of salt dissolved, remove and dry or Dry it with an oven. Generally, 15 to 20 kg of finished product can be produced per 100 kg of fresh ginger. Ginger slices are stored in non-toxic plastic bags and can be stored for 2 years.

2 Dehydrated ginger tablets. Take ginger, wash and dry, cut into 0.5 cm thick slices of ginger, blanch in the boiling water for 5 to 6 minutes, remove and cool with clean cold water, drain water, spread the ginger on the baking tray spread. The sieving needs to be slightly thicker around. The middle is slightly thinner, the front end is slightly thicker, and the back end is slightly thinner to achieve a uniform drying effect. The screened ginger is dried in a drying room. Drying temperature should be from low to high, beginning 45 ~ 50 °C, and the final 65 ~ 70 °C, so as to avoid the deterioration of starch glycosylation sticky. Baking 5 to 7 hours, ginger is not soft and not coke state, when the water content reaches 11% to 12%, you can leave the house, pick out impurities, debris, and seal the qualified product in a plastic bag, shelf life 2 year.

3 seasoning ginger powder. After the dehydrated ginger pieces are crushed into powder, 1% natural carotene, 1% sodium glutamate and 6% sugar powder are added, and the mixture is ready to mix. The product can be sealed in a plastic bag and kept for a long time.

4 ordinary ginger powder. Ginger washed and peeled, cut into 1 to 2 cm squares, placed in a drying room to dry, and then ground into a powder Serve. If you are researching and grinding, add 15% to 18% salt and seal it with a container to keep it for a long time.

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