Home › Edible Gardening › Article

Detailed Explanation of the Processing Method and Production Steps for Sweet and Sour Crispy Ginger

Edible Gardening 0 views
Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows: 1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that

Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows:

1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that the salt penetrates into the raw material and the salt solution concentration is maintained at 13-15%. Salting is then complete. Soak the tender ginger in clean water to rinse and reduce saltiness, then remove and drain dry.

2. Processing: the raw material can be small pieces of tender ginger, or it can be sliced, with a thickness of 0.4-0.5 cm, and the size should be as uniform as possible.

3. Drain and air-dry.

4. Placing into the jar for pickling: pack the salted raw material tightly into the jar, and pour in the prepared cooled sweet and sour aromatic liquid. The ingredients are as follows: first heat vinegar (containing about 3% acidity) to about 80 degrees Celsius, then add white sugar and auxiliary ingredients and use only after boiling. The specific formula for the sweet and sour ingredients is 100 jin of tender ginger base, 8 jin of salt, 20 jin of white sugar, 15 jin of vinegar, and half a liang of potassium sorbate. The ginger slices are soaked in the vinegar-sugar liquid for 7-10 days, and should be turned frequently so that they fully absorb the sweet and sour liquid.

5. Packaging: the packaging method can be larger packaging of 10 jin, or packaging in 250 g or 500 g glass bottles.

6. Sterilization: sterilize at 100 degrees Celsius for 15 minutes.

7. Cooling, finished product.

Sweet and sour ginger is light yellow, and is very palatable with its sweet, sour, tender, and spicy flavor.

Related Articles