Key Processing Techniques and Detailed Production Methods for Dried Ginger Slices

Fresh tender ginger can be processed into a dried product - dried ginger. Since ginger can be further processed into other products, its processing techniques are as follows:

1. Raw material: Select tender ginger, remove rotten ginger, and wash clean.

2. Peeling: Use a mechanical abrasion peeling method to remove the relatively thin skin layer. Several rubber heads can be installed inside a grinding wheel with a diameter of 1 m. Pour the clean ginger pieces into the grinding wheel. When the grinding wheel rotates, the skin of the ginger pieces will be abraded off. Then rinse off the ginger skin with clean water.

3. Slicing: Use manual labor or a slicing machine to cut the ginger pieces to a certain thickness, such as 2-3 mm.

4. Color protection: Ginger contains polyphenolic substances, which cause browning during the drying and sun-drying process. In order to obtain white and yellow-clear ginger slices, color protection treatment is required. Soak the ginger slices in a sulfite solution for several hours. Then drain the water and set aside for later use.

5. Drying: Place the ginger slices in a hot-air dryer at 60-70 degrees Celsius for drying, until the moisture content reaches 12-13%.

6. Packaging: Seal and package in plastic bags to prevent moisture absorption, and keep for processing other products. Dried slices can be processed into seasonings or used as raw materials for preserved fruit and candied food products. The juice can be processed into ginger juice beverages and is also a very good raw material.