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A Detailed Guide to the Processing Methods and Techniques of Sugar-Coated Ginger Slices
Select fresh ginger, wash and peel it, then cut it into thin slices 3~5 mm thick. Prepare the ingredients in the following proportions: 50 parts ginger, 32 parts white sugar, 4 parts powdered white sugar, and 0.25 parts citric acid. First prepare a citric acid solution equal in weight to the ginger slices, heat it together with the ginger slices until boiling, remove the ginger slices, rinse them clean, and drain off the water. Then prepare a 62%~65% concentrated sugar solution, add 0.15% citric acid, and boil until the sugar is completely dissolved. After filtering out impurities, add the ginger slices and boil again. When the sugar solution becomes thick and a drop forms a bead, stop the heat and remove the ginger slices. After removing the ginger slices, sprinkle with
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Detailed explanation of the processing method and steps for emerald garlic cloves
Emerald garlic cloves are crystal clear, salty-sweet, crisp and tender, with a unique flavor. They are a popular nutritious and health-promoting dish and sell well on the international market. The processing method is introduced below. 1. Select raw materials: The large-hand garlic used for processing garlic cloves must be mature, dry, clean, have a complete outer skin, and be free from insect damage, mold, heating and deterioration. Remove cloves that are too small and single-clove garlic. 2. Separate cloves and soak: Separate the cloves manually, remove the outer skin, soak in clean water for 12 hours, and pay attention to changing the water in a timely manner. 3. Remove skins and rinse: After soaking
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Processing Methods and Technical Key Points for Mushroom and Garlic Fresh Chili Sauce
Oyster mushrooms are difficult to store and transport over long distances. To avoid oversupply during peak season, processing them into a delicious new type of compound seasoning, mushroom and garlic fresh chili sauce, is a good approach. 1. Formula. Oyster mushrooms 25%, broad bean paste 35%, red chili peppers 8-10%, sugar 2-3%, salt 1.5-2.5%, ginger 1%, related spices 0.5%, rapeseed oil and sesame oil as appropriate. 2. Operations 1. Preparation of ingredients: Wash the oyster mushrooms, spread them out to drain, tear them into thin strips, air-dry until mostly dry, then cut into small pieces. Peel the garlic cloves,
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Two Processing Methods for Dehydrated Garlic Slices and Sweet-and-Sour Pickled Garlic
1. Dehydrated garlic slices: Select fresh garlic bulbs that are well matured, free of injuries, pests and diseases, white in color and large in size. After removing the stems, separating the cloves and peeling, slice them while wet, then rinse in an aqueous citric acid solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic slices in a temperature-controlled dehydrator and dry them in three stages: keep the temperature at around 60°C in the early stage, increase it moderately in the middle stage, and keep it above 70°C in the late stage, but it must not exceed 78°C, so as to prevent the garlic slices from scorching, which would affect flavor and color. When the moisture content of the garlic slices drops to about 5%, the finished product is obtained.
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A Detailed Explanation of the Processing Technology and Production Method of Dried Eggplant
I. Process Flow Material Selection → Cleaning → Pre-boiling → Slicing → First Sun-drying → Salting → Second Sun-drying → Soaking and Sun-drying → Blending → Packaging II. Key Operating Points 1. Material Selection Choose fresh eggplants that are large, plump and tender, with fine texture, free of pests and diseases, and free of rot as the raw material. 2. Cleaning Use a knife to cut off the fruit stalk and calyx from the selected eggplants, put them in clean water, wash them clean and set aside. 3. Pre-boiling Add clean water to the pot and bring it to a boil, pour in the washed eggplant
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Production Method and Food Processing Technology of Green Beans in Tomato Sauce
Production Method 1. Material selection: Grade the green beans into large and small sizes using a grader, and remove moldy, insect-damaged, dry-scarred, mottled, and off-colored beans. 2. Soaking: Soak in clean water for 16-24 hours (water-to-bean ratio of 2:1), changing the water to prevent sprouting and spoilage. The soaking time depends on air temperature, judged by thorough saturation. 3. Pre-cooking: Treat with 0.05% sodium hydroxide solution (solution-to-bean ratio of 1.5-2:1) at 99-100°C for 20-30 minutes (judged by
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How is ginger candy made? A detailed explanation of ginger candy processing techniques
The ginger candy referred to here is a dry-state candied fruit, and it still holds a certain position in today's food market. The processing techniques are as follows: 1. Raw materials: Select fresh ginger with thick, plump flesh that is tender and crisp, and remove rotten ginger as well as parts affected by pests and diseases. 2. Washing: Wash clean and remove rotten parts. 3. Peeling: For small-scale production, peel by hand scraping. Slicing: Slices should be uniform in thickness, generally 2-3 mm thick is suitable. Color protection: Soak the sliced ginger in a 0.1% sodium sulfite solution for 4-5 hours. 6. Sugar boiling: Scoop out the ginger
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Detailed Introduction to the Processing Method of Red Ginger Slices
Wash the ginger, peel it, cut it into slices, and soak them in water for 5-7 days, then change the water and rinse them for 7-10 days. Remove the ginger slices, dry the surface water, then boil them in sugar and steam them. When the ginger slices become translucent yellow and bright, cool them, then place them into a vat in layers of one layer of ginger slices and one layer of white granulated sugar, and add 5-8 kg of salt per 100 kg of ginger slices. After 20-30 minutes, part of the sugar and salt will dissolve and penetrate into the tissue of the ginger slices, then carry out low-temperature treatment so that white granulated sugar adheres and coagulates on the ginger slices. Then, at a ratio of 3.5 g of edible carmine per 100 kg of ginger slices, mix it with 3 liters of boiling water to make an edible carmine
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Detailed Explanation of the Processing Technology and Production Method of Preserved Plum Ginger
Fresh ginger generally only has a spicy ginger taste and ginger flavor. This product, preserved plum ginger, adds preserved plum flavor to the ginger raw material and belongs to the category of preserved fruit foods. The processing technology is as follows: 1. Raw material: The raw material used for this type of preserved fruit product is semi-finished salted ginger base. 2. Desalting: Soak the salted base in a large amount of clean water and change the water as needed. If flowing water is used, the desalting effect is faster, and it can be used where there is an adequate water source. The degree of desalting depends on the need; generally, leaving about 2% salt in the raw material is sufficient. 3
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Detailed Explanation of the Processing Technology and Production Method of Honey Garlic Milk
Garlic can reduce inflammation, kill bacteria, and prevent and treat high blood pressure and coronary heart disease, and it has a certain therapeutic effect especially in the prevention and treatment of cancer. Honey has the functions of nourishing and strengthening the body, promoting growth and development, and improving immunity. When honey is used together with garlic, it can eliminate the odor produced by garlic, improve the palatability of garlic, and at the same time give full play to the functions of both. 1. Raw material ratio: honey:garlic:egg yolk:sesame:oil=15:20:5:5:8 2. Initial processing of honey: add an appropriate amount of purified water to pure honey
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