Fresh ginger is used as a raw material. Chili, garlic, sugar, salt, monosodium glutamate, etc. are used as accessories. Kimchi made with a simple manufacturing method has unique flavor and taste. Not only can change the ginger's condiment status, but also can open up the spleen and stomach, prevent colds and some other cold medical functions, and suitable for market demand. 1. The raw materials for the main raw materials and raw materials 1 require the use of fresh ginger with tender, coarse, no rot, no browning or light browning, no pests, and no phytotoxicity. 2 The supplementary salt should meet the requirements of GB 5661--85 "Standard salt" in the first level of refined salt. White sugar should meet the requirements of GB317-84 "White Sugar Standard" in the first level of refined sugar. Liquor shall comply with the provisions of GB2757-81 "Distilled water and prepared wine health standards". Monosodium glutamate is a commercial food grade monosodium glutamate. Spice dried chili powder, pepper powder, green onion, garlic, etc., no mildew, no impurities. Use natural products as preservatives2, process materialsâ†’selectionâ†’cleaningâ†’drainageâ†’saltingâ†’â†’Human brewingâ†’slicingâ†’mix seasoningâ†’baggingâ†’vacuum sealingâ†’sterilization and coolingâ†’insulation inspectionâ†’packaging â†’ Storage â†’ Finished product 3, Operation process 1 Picking and cleaning The selected ginger should be rid of rotten, coarse, brown and other unqualified parts, and then washed with clean water. 2 Drain the drain and drain the moisture from the ginger to make it easy to infiltrate the auxiliary juice. 3 Salted Add 6%-8% of salt according to the raw materials, mix and compact, pre-salted 24-48h (hours). Pre-salted ginger astringent substances flow out with the brine to reduce astringency and bitterness. 4 into altar brewing a. The container chooses to choose the traditional pickle jar as a fermentation container. The kimchi jar has no cracks, no blisters, old heat, good glaze and beautiful appearance. b. Preparation of pickle water The best choice for water is cold water or water hardness of more than 6mg / L deep well water, spring water or tap water, add 6% -10% of salt to prevent microbial contamination. If the water hardness is low, appropriate amount of calcium chloride can be adjusted. The ratio of kimchi water to raw materials to be prepared is 1:1. The salt water was placed in a pickle jar, and an appropriate amount (15% - 20%) of old kimchi water or pure culture broth of Lactobacillus was inoculated. The lactic acid bacteria culture fluid is preferably a mixed strain. c. The altar will be brewed. The pre-salted raw materials will be sequentially packed into the altar and mounted at 6 to 10 cm away from the altar. Sealed with a large-sized film bag, cover the altar cover and let it ferment naturally. If there is a slight "white foam" on the surface of kimchi, you can slowly pour a small amount of white wine, not stir, because the wine is lighter than kimchi water and can float on the surface to play a bactericidal effect, or can add garlic, carrots and other raw materials containing plant antibiotics . Which carrots can play a role in dyeing, increase the appearance of the product. After entering the altar, naturally fermented for a certain period of time, when the bubble ginger acid content of 0.4% -0.8%, the kimchi fermentation mature, that should remove the packaging. 5 Divide the drained ginger into the water and slice it with a stainless steel knife. The slices should be uniform in thickness and size, and can be finely cut for convenience. 6 Mix seasonings Put (2% - 3%) white granulated sugar, (0, 1% - 0.5%) MSG, (0.1 - 0.3%) mix spices. The recipe of seasonings can be adjusted according to the tastes of people everywhere. Do not bring any fat in the seasonings, because the bacteria will breed on the surface of the oil and produce bad smell. 7 After bagging and splitting, seasonings should be mixed with fashion bags, and the middle should not exceed 2h. In order to avoid exposure for too long, increase the amount of bacteria, causing sterilization difficulties. Packing materials should be made of composite film bags with good airtightness, high temperature resistance of 100Â°C and no delamination, and the finished products should be squeezed into the bags through a special funnel to avoid product chips or juices affecting the sealing quality. 8 vacuum seal vacuum packaging vacuum packaging machine, vacuum degree is about 0.1Mpa, heat sealing belt width should be greater than 10mm, heat sealing strength can be adjusted by heat sealing time and temperature, to the packaging material to be set. 9 sterilization cooling bubble ginger sterilization method can be used for pasteurization. lQ bag sterilizing type: 5~1Omin at 100Â°C, quickly placed in cold water after cooling down to about 38Â°C. 4 Insulation test Incubate at 28Â°C soil and 2Â°C for 7 days to check whether there is baggage or bag leakage, and sample for sensory indicators, physical and chemical indicators, and microbial indicators. 4. Quality Standard 1 Sensory Index Color Yellow with a bit of red; Aroma has a distinctive aroma of fumigant and a certain ester; Moderate hot and sour moderate; Texture is crisp; 2 Physical and chemical indicators 10 Salt content 4%-6% Total acid 0.4%-0.8% (with lactic acid juice); Arsenic â‰¤ 0.5mg/kg; Lead â‰¤ 1.0mg/kg; 3 Microbiological indicators should meet the relevant standards.