In recent years, with the continuous improvement of China’s economic policies and the demand of the international market, China’s vegetable exports have been increasing, and there are more and more varieties. Among them, fresh ginger has become the main product for exporting vegetables. As a result of inspections, nearly 60% of fresh ginger in the Japanese market is China's product, while Shandong's fresh ginger accounts for more than 40% of China's exports. This greatly mobilized the enthusiasm of farmers for the cultivation of fresh ginger, better guided the adjustment of the agricultural industrial structure, and effectively promoted the rapid and healthy development of the agricultural economy. However, due to the high standards and strict requirements of the international market for fresh ginger products, after a large number of products are shipped, there will be a large number of foreign goods such as fresh ginger, which will accumulate in large quantities in the warehouse, and will affect the production of fresh ginger in circulation to some extent. In the smooth development. Therefore, on the basis of conducting market inspections and multiple tests, we marinated and processed fresh ginger substandard products into products with unique flavors, smoothly solved the backlog of product contradictions in circulation, increased product patterns, and broadened the export of fresh ginger. Way. The processing technology is introduced as follows.

First, the process

Raw Materials - Peeling - Rinsing - Sterilization - Weighing Containers - Adding Saltwater - Adjusting Salinity - Zhakou - Packing People

Second, the operating technology points

1. Fresh ginger blocks weigh more than 50kg, with no rot, spot, spots, clean appearance and bright yellow color. Fresh ginger balls with less fleshy fibers are used as raw materials.
2. Peeling The raw material is initially peeled using a mechanical peeler. Be careful not to take too long to avoid being overly skinned and causing waste. Then carefully skinned thoroughly by hand. This is a key part of raw material processing and has a great influence on the appearance quality of the product. Use a bamboo stick to fully trim the ginger balls to remove any bad spots that affect the appearance of cleanliness.
3. Rinse the tapped semi-finished product with the tap water that has been treated and rinse it repeatedly in the tote box. Rinse the ginger ball with impurities, such as broken skin, until it is rinsed.
4. Sterilization In tap water, add glacial acetic acid and sodium hypochlorite to make O. 1%. 0.3% sodium hypochlorite disinfectant (the ratio of glacial acetic acid to sodium hypochlorite is 1:4). Fresh ginger was soaked in the sterilization tank for one-time sterilization. The ratio of disinfectant to fresh ginger was l:1, and the sterilization time was 5 to 10 mln.
5. Weighing and packing in the wooden box set up three layers of plastic bags, the inner 2 layers of white bags (a single layer thickness of about 6 silk), the outermost layer of black bags (a single thickness of about 8 silk). The net weight of each product is 4Okg.
6. Add salt water to 16% saline, add 1% to 3% citric acid to adjust the concentration, and then add 0. O01%-0.0O3% sodium hypochlorite preservative. Add 20kg of salt water to each box.
7. Adjusting the salinity Fresh ginger will dehydrate after being worn on the wrist, and the ginger pile in the wooden box will sink significantly. Add appropriate amount of salt directly on ginger heap. It can speed up the dehydration of fresh ginger and adjust the concentration of salt in the box. Adjust the concentration of salt in the tank to 20%-21%.
8. Zhakou Add salt in the box above the ginger heap surface, generally after 3-4h can Zhakou, Zhakou operation is also a key part of the impact on product quality. It is required to completely discharge the gas in the bag, otherwise the product in the bag will undergo qualitative change. The two-layer white bag is separately evacuated, and the black bag is double-folded and closed tightly. It does not leak the white bag.
9. The sealer stores the wooden box and seals it with a top cover. The nails are sturdied and then transported to a store at a temperature of 11-12°C.

Third, pay attention to matters

1. Because fresh ginger is prone to chilling at temperatures below 10°C and causes rot, it is required that the temperature of the working environment be maintained at more than 10°C. In particular, the finished product box should be stored in the library at l-12°C.
2. In the peeling process, it is necessary to carefully and carefully check to make the semi-finished product tidy. Without any spots.
3. When tying a mouth, it is necessary to thoroughly exclude the gas in the bag and prevent growth conditions that cause aerobic microorganisms to breed, causing changes in product quality.
4. Pay attention to check the integrity of the bag to prevent salt leakage and cause product quality changes.

Fourth, summary

1. The process is easy to operate, low in mechanization, and low in investment cost. It is suitable for township and village enterprises to develop production.
2. After practice in recent years, it has been proved that after the processing of this pickling process, the low-priced fresh ginger deficient products on the domestic market can go to the international market, and their worth is doubled. It can be said that “the waste becomes a treasure”. Create more value. It has indeed guided the “production” and “supply” of fresh ginger, and it has added tricks to export products. With obvious economic and social benefits.

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