How is honey-crisp ginger made? A detailed explanation of the processing technology for honey-crisp ginger

This product is a wet-type candied fruit. Although it is mainly purely sweet in flavor, because the product is crisp and has a strong fresh tender ginger flavor, it is a popular candied snack food. The processing technology is as follows:

1. Raw material: use the youngest and most tender part of fresh young ginger, cut off to be about the size of a thumb, pink in color; the raw material appears delicate and small, and the price?

2. Peeling: each piece of young ginger is about 1-2 cm long, and the ginger skin can be removed by manual rubbing.

3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1% sodium sulfite solution for 8 hours.

4. Preparing the sugar liquid: the ratio of the required white sugar to the raw material is 0.8:1. Prepare the white sugar into a 40% sugar liquid, and add 0.1%-0.2% citric acid; 0.5% salt; 0.05% potassium sorbate.

5. Sugar penetration: after boiling the above sugar liquid, add it to the young ginger and soak while hot. Use the multiple sugar penetration method. Every 1-2 days, heat and concentrate the sugar liquid separately, increasing the concentration by about 5% each time. After concentration, pour it back while hot to continue soaking. Repeat this operation every day or every other day. The production cycle is about 10-15 days. When each piece of young ginger is seen to be semi-transparent after absorbing sugar, it indicates that sugar penetration is close to saturation. At this time, the sugar liquid concentration reaches above 60%. Continue soaking for another 1-2 days, and sugar penetration is complete.

6. Drying: remove the ginger pieces from the sugar liquid, spread them on a baking tray, and dry them in a 65°C drying room or dryer until the moisture content reaches about 26%.

7. Packaging: exquisite small-box packaging.

Product quality: the ginger pieces are about 1.5 x 1.5 cm in size, round or oval granular; the appearance is pink and semi-transparent; in the semi-dry state, they are crisp in the mouth, sweet with a slight sourness, slightly spicy, and have a relatively strong ginger flavor.