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 slices and boil them in sugar. Use 0.8 times their weight in granulated sugar as the raw material. First prepare the granulated sugar into a 50% sugar solution, that is, for however much sugar there is, add an equal amount of water, heat to dissolve, then boil together with the ginger slices in the pot. Using the single-boil method can achieve the purpose of penetrating the sugar. Start heating over high heat so that a large amount of water can evaporate. At this time, stir continuously, and keep boiling until the ginger slices are semi-transparent and the sugar solution has been continuously concentrated and "sugar grains" appear at the edge of the pot. The heat should then be reduced, otherwise a sugar caramelization phenomenon will occur. Continue boiling until the granulated sugar recrystallizes and the surface of the sugar ginger shows sugar crystals with a dry feeling, then stop heating.

7. Drying: Dry the sugar ginger at 60-65°C.

8. Packaging: Seal the packaging to prevent the sugar from absorbing moisture.

Product quality: The surface of the ginger candy is dry with white granulated sugar crystals, and the crystal grains are uniform in size. The product melts in the mouth, is pleasantly sweet, and has a certain degree of spiciness. Total sugar content: above 70%. Moisture content: 20%-22%. Shelf life: nine months.