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Detailed Explanation of the Processing Technology and Key Operating Points for Candied Ginger Plums

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

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 processing:

Prepare ginger powder: use fresh tender ginger and fresh mature ginger at a ratio of 4:3. Wash both types of ginger thoroughly, scrape off the ginger skin and outer peel, then chop and subject to color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours. Then rinse with clean water, put into a pulping machine and beat into 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 and 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, then mix in 20% granulated sugar and blend evenly.

Soak the salted lemon blank in water to remove most of the saltiness, leaving only about 2% salt. Chop and put into a pulping machine to beat into 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 all the above materials together and knead 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 reaches a soft and moist state. Shape after cooling; moisture content is about 20%.

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

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

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