Five-flavor ginger processing technology
Magnesium Dihydrogen Phosphate,Phosphoric Acid 85 Food Grade Co., Ltd. , http://www.chfoodadditives.com
December 12 06:04:12, 2018
Wash the skin with fresh ginger and rinse with clean water. Then lay a layer of raw salt on the jar. 50kg of peeled ginger is put in about 15-17.5kg of salt, and then it is cooled and boiled. After the salt meets the water, it will be soaked into the lower layer. Therefore, when the salt is put, put less and put some more on the top, and wash it for about 15 days. Ginger husks are dried and dried until they reach 80% dry. They are smashed with small round rakes and then mixed with ingredients. The 50kg finished product formulation method is: saccharin 150g, citric acid 200g, licorice 5kg, salt 10g. When used, saccharin and citric acid should be made with boiling water, and they must be placed separately to prevent chemical reactions. When mixing ingredients, mix pickled ginger, citric acid, licorice, etc., mix them 2-3 times, and put them in the jar. Turn it on the next day, wait for three days, or bake it until it reaches 80% dry, and sieve the residue to be the finished product.