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Detailed Explanation of New Techniques for Ginger Seed Storage and Key Preservation Points
After harvesting ginger, first spread it out in a ventilated and dry place to air-dry for a few days, and once the surface water on the ginger pieces has dried, store it indoors. First select fine moist sand or sandy soil with a high sand content; the moisture level of the sand should be such that it can be squeezed into a ball by hand but no water seeps out. Use a wooden basin or enclose a ring on the ground with bricks, first spreading a 40 cm thick layer of moist sand on the bottom layer, then laying a 20 cm thick layer of ginger pieces, then spreading a 10 cm thick layer of moist sand over the ginger pieces, and then laying another layer of ginger. In this way, spread layer by layer, one layer of sand and one layer of ginger, until the pile height reaches 1-1.5 m, cover the surface with a 20 cm thick layer of sand, and every 20-
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Candied Ginger Slices
① Ingredients: 5 kg ginger, 125 g alum, 2.5 kg white sugar. ② Preparation: Soak the prepared ginger slices in alum water, with the alum water 1 cm above the ginger. After soaking for 8-10 hours, rinse with clean water, drain, and put into a clean iron wok to stir-fry. The iron wok used for frying the ginger must be thoroughly scrubbed clean with alkaline water, otherwise the candied ginger produced will be black. Pour the drained ginger slices into the wok, add the white sugar at the same time and mix together, stirring and frying repeatedly. First stir-fry over high heat; at this point a lot of moisture will appear in the wok.
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Occurrence Patterns and Control Methods of the Ginger Stem Borer
The ginger stem borer (also known as the corn borer, belonging to Lepidoptera, Pyralidae) is a major pest harming ginger. It has a very diverse diet; when causing damage, the larvae bite and feed on tender stems, then bore into the stalks (with frass and insect droppings accumulating at the entry holes), blocking the transport of water and nutrients, causing the stems and leaves above the bore holes to turn yellow, wither, and droop, and making them extremely easy to break under external force. 1. Occurrence patterns. In our area, the ginger stem borer generally produces 3-4 generations per year, and the concentrated damage period coincides exactly with the vigorous growth period of ginger plants. The larvae move between plants to cause damage, and finally the mature
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A Detailed Explanation of the Occurrence Patterns and Control Methods of the Ginger Stem Borer
The ginger stem borer (also known as the corn borer, belonging to Lepidoptera, Pyralidae) is a major pest harming ginger. It has a very mixed diet; when causing damage, the larvae bite and feed on the tender stems, then bore into the stem (with frass and insect droppings accumulating at the entry hole), blocking the transport of water and nutrients, causing the stems and leaves above the bore hole to turn yellow and wilt, and they break very easily under external force. 1. Occurrence patterns. The ginger stem borer generally occurs 3-4 generations per year in our area, and the concentrated damage period coincides exactly with the vigorous growth period of the ginger plants. The larvae move from plant to plant causing damage, and finally the mature larvae
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Introduction to the Characteristics and Cultivation Techniques of Laiwu Sliced Ginger Varieties
An excellent variety from Laiwu City, Shandong Province. It has strong growth vigor, generally 70-80 cm tall, with taller plants reaching over 1 m. The leaves are emerald green, and it has strong branching ability; usually each plant has 10-15 branches, and vigorous ones can have over 20. The rhizome has yellow skin and flesh, with relatively numerous ginger balls arranged tightly; the ginger balls have many nodes and short internodes, and the upper 5 scales are pale red. The rhizome flesh is tender, with a strong pungent aroma and excellent quality; it is tolerant and suitable for transport. Generally a single rhizome weighs 200-400 g, and heavy ones can reach about 750 g. Cultivated in the ginger regions of Shandong, sown in early May and harvested in mid-to-late October, generally yielding 2000-2500 kg per 57 sq m, with high yields reaching 3000-4000 kg.
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Detailed Explanation of Key Technical Points for Ginger Sprout Production and Cultivation
In recent years, in order to expand ginger exports and earn foreign exchange, various regions have summarized a complete set of supporting techniques for ginger sprout production, achieving relatively high economic benefits. Ginger sprouts are divided into common ginger sprouts and softened ginger sprouts. The production technology for common ginger sprouts is similar to conventional ginger cultivation techniques, but there are also differences. The main points to master are as follows: (1) Select varieties of the dense-sprout type with many branches, so that the ginger has many branches and a high number of sprouts, and more parts can be used when making ginger sprouts, making it easier to produce more products; (2) Use smaller ginger pieces for sowing, reduce investment, improve the utilization rate of seed ginger, and smaller ginger pieces
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Rapid and Efficient Softening Cultivation Techniques for Ginger Sprouts
In recent years, we have achieved success in cultivating softened ginger sprouts by adopting measures such as keeping them indoors away from light and controlling temperature and humidity. This method has a short production cycle; the sprouts can be harvested 40 to 45 days after the ginger seed is placed in the bed. Moreover, as long as temperature, humidity and ventilation are kept within suitable ranges, production can be carried out all year round. The rapid and efficient cultivation techniques for softened ginger sprouts are described below: 1. Seed selection Select white-fleshed ginger seeds with a high sprouting rate, plump buds, suitable size, good color and no pests or diseases. To increase the sprouting rate, it is best to divide the whole piece of ginger by each bud and sow them separately. According to trials
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Detailed Explanation of the Processing Technology and Key Operating Points for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material processing: Prepare ginger powder: use fresh tender ginger and fresh mature ginger at a ratio of 4:3. Wash both types of ginger thoroughly, scrape off the ginger skin and outer peel, then chop and subject to color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours. Then rinse with clean water, put into a pulping machine and beat into a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder.
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How to make delicious ginger and scallion stir-fried crab? A simple, easy-to-learn home-style recipe
[Cuisine] Fujian cuisine [Ingredients/Seasonings] 500 g crab, 5 tbsp flour, 3 garlic cloves (crushed), 2 scallions (cut into sections), 4 slices ginger (minced), 1 tbsp soy sauce, appropriate amounts of cornstarch, sesame oil, vinegar and rice wine. [Preparation] 1. Clean and cut the crab into pieces and set aside. 2. Mix the vinegar, soy sauce and cornstarch evenly and set aside. 3. Heat oil in a wok, add the garlic and ginger and stir-fry until fragrant, then add the crab pieces and seasonings and stir-fry briefly, drizzle in the rice wine, add the scallion sections, and sprinkle with
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Detailed Explanation of the Processing Technology and Production Method of Ginger Juice Soft Candy
This product sells well on the market because the soft candy carries the flavor of ginger. The processing technology is as follows: 1. Raw material processing: select fresh young ginger, remove rotten ginger, and peel it by manual scraping or rubbing; chop it and put it into a pulping machine to make a slurry. The amount of water added depends on whether the ginger is old or young; older ginger can have a little more water added, while young ginger should have a little less water added. 2. Juice extraction by filtration: use pressing or a cloth bag to remove the residue and obtain ginger juice. The ginger residue can be comprehensively utilized after drying. The ginger juice is heated for sterilization and set aside. 3. Gelling agent treatment: the soft candy uses
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