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Processing Methods and Technical Key Points for Licorice and Sour Plum Ginger
This product is made by candying young ginger with licorice and sour plum juice. It has a sweet-and-sour ginger spicy flavor, stimulates the appetite and promotes saliva secretion, and refreshes the mind. The processing technology is as follows: 1. Raw material proportions: fresh young ginger slices 25 kg, granulated sugar 5 kg, licorice powder 10 kg, clove powder 20 g, sour plum juice 2 kg (or citric acid 150 g plus water 3 kg), sodium cyclamate 200 g, potassium sorbate 15 g. 2. Raw material handling: Select young ginger with thick, tender flesh, wash it, and scrape off the skin. Cut diagonally according to the transverse diameter into 0.
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