Processing Method and Production Steps 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 preparation:

Prepare ginger powder: use fresh tender ginger and fresh old ginger at a ratio of 4:3, wash both types of ginger thoroughly, scrape off the ginger skin and floating skin, then chop and carry out color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours, then rinse with clean water, put into a pulping machine to make a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder.

Add sugar and adjust the powder: use pure dried sweet potato or cassava chips, grind into fine powder, sift to remove coarse particles, add about 35% clean water to loosen and moisten the powder, steam in a steaming pot for 10 minutes, remove and loosen after cooling, mix in 20% granulated sugar, and blend evenly. Soak the lemon salt embryo in water to remove most of the saltiness, leaving only about 2% salt, chop, and put into a pulping machine to make a fine pulp.

Spice powder: blend appropriate amounts of clove, cinnamon, five-spice powder, etc.

2. Raw material ratio: ginger powder 13%, sweetened sweet potato powder 27%, granulated sugar 10%, citric acid 18%, spices 0.5%, potassium sorbate 0.05%.

3. Mixing and kneading: mix and knead all the above materials into a dough mass.

4. Baking: spread the dough mass into a 1.5 cm thin layer in a drying tray, and bake in a dryer at 65 degrees Celsius until it becomes soft and moist. After cooling, shape it, with a moisture content of about 20%.

5. Cutting into pieces: cut the soft mass into small pieces of 1-2 cm, and dust the surface with fried cooked powder to prevent sticking.

6. Packaging: use polyethylene small bags for 50, 100, 200 gram vacuum-sealed packaging, plus trademark box packaging.