Sugar processing technology points
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First, the choice of materials: the choice of meat hypertrophy, no scars, fiber has not yet hardened and has a spicy taste of ginger as raw materials.
Second, wash, scrape the skin: After washing and drying with water, remove the ginger buds and parts that should not be processed, scrape the skin with hand or machine.
Third, slice: Shaved ginger rinsed with water, cut into 0.5 cm thick slices, washed with clean water debris.
Fourth, blanching: The cut ginger in boiling water until cooked half-cooked (as transparent) removed, placed in cold water to cool. Soak in clean water for 6 hours.
Fifth, candied fruit: Remove the ginger and drain the water and put it in the cylinder. Add 35 kg of sugar per 1000 g of ginger, and tie it to sugar for 48 hours.
Six, candied: the ginger and sugar liquid together into the pot boiled, boiled concentrated syrup can be drawn into silk. In the meantime, 3 sugars were added and 10 kg sugar was added each time to facilitate the penetration of the sugar liquid in the ginger slices. At this time, the sugar concentration reached more than 80%.
Seven, mix sugar: remove the ginger leach syrup out after drying, then put in a wooden tank mixed with sugar about 10 kilograms.
VIII. Finished products: Sifting excess sugar, a layer of white sugar coating on the ginger slices will be added.
The sweet ginger flavor is slightly spicy, sweet and sweet in the mouth, with 60-68% sugar content and 16-18% moisture content.