Ginger is not only a fresh vegetable, but also a good seasoning, is still a commonly used Chinese medicine. Therefore, foods made from ginger as a raw material not only have rich nutrition and unique flavor, but also have the effects of strengthening stomach, dispelling cold, and detoxifying, and are greatly favored by consumers. Here are some simple methods for processing ginger foods. 1, sugar ginger first fresh ginger washed and peeled, cut into 3 to 5 mm thin slices, according to ginger 50, 32 sugar, 4 sugar powder, citric acid solution, together with ginger slices heated to boiling, remove Ginger rinsing clean, drain water, and then prepare 62% to 65% of the concentrated sugar solution, and add 0.15% citric acid to boil the sugar all dissolved, filter out impurities, add ginger and cook, cook until the sugar is strong, When the drops of liquid become a drop, you can stop the fire and remove the ginger slices. After removing the ginger, sprinkle with sugar powder and mix well, spread in the sun for 1 to 2 days or in a baking room, and bake at a temperature of 40-50°C for about 4 hours. Serve as white sugar ginger slices. 2, sweet and sour tender ginger first fresh ginger, washed and peeled, cut into 1 mm thick ginger, into the tank. Take 1 serving of white sugar, 1 serving of vinegar, and 1 serving of soy sauce. Mix and boil it as a sweet and sour sauce. Add 30% of salt to the total weight of sweet and sour vinegar. Boil again. After cooling, pour the liquid into a jar of ginger. Before completely submerging the ginger, the ginger is covered with a bamboo net and pressed with stones to prevent dehalogenation of the ginger slices. Then seal the cylinder mouth, pickled 15 to 25 days or so, ready to serve fresh and sweet and sour ginger pieces. 3. Wash ginger with fresh ginger. Peel and rinse fresh ginger. Rinse with clear water. Then add a layer of salt to the bowl of ginger (add 30 kg of salt for every 100 kg of ginger. Soak it in cold water for 15 days, and bring it to baht. Dry, can be used to make a little tap with a wooden pick.The ingredients for each 100 kg of finished product are 10 kg of sugar, 10 kg of licorice water, 400 g of citric acid, 20 g of amaranth, and then mix pickled ginger with these ingredients. Stir 2~3 times, fill in the tank to compaction, turn it on the second day, pick it up on the third day, dry it to dry without shrinking, it is bright color, and has five flavors (sour, sweet, salty, spicy , Cool) Finished product 4. Fresh ginger ginger is used in the sauce and the ginger is rinsed clean, and then 100 parts of ginger are used with 10 parts of salt, a layer of ginger salt is marinated in a jar, and the bowl is emptied once every 5 days. After about 15 days, it can be marinated into a salted ginger billet, and the marinated salted ginger billet is cut into 3mm thick ginger pieces and put into a cloth bag, 2 to 3 kilograms per bag, 100 pieces of ginger, high quality noodles. 50 servings of sauce are put into a sauce jar and beaten twice a day. After 7 to 10 days of treatment, dark brown, salty, spicy, fresh, tender and crispy foods can be produced. Ginger flakes.
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